Effects of different drying methods on the quality of Lycium barbarum: Focus on the carotenoids and polysaccharides

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-11 DOI:10.1016/j.fochx.2025.103021

Yinglin Jian , Ningli Wang , Zhiming Han , Yunchun Li , Ting Huo , Yuan Gong , Duolong Di , Ling Ma , Dong Pei , Jianfei Liu

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Abstract

Drying plays a significant role in determining the quality and bioactivity of wolfberries. This study compared four drying methods—natural drying (ND), hot air drying (HAD), vacuum freeze-drying (FD), and vacuum microwave combined with vacuum pulsation drying (VMD)—focusing on their effects on the appearance and bioactive content of wolfberries, particularly carotenoids and polysaccharides. Wolfberries dried using FD and VMD appeared plumper, smoother, and more brightly colored. Notably, VMD-treated samples (LB-V) retained the highest total carotenoid content (6.42 mg/g), including zeaxanthin (3.41 μg/g), β-carotene (52.05 μg/g), and zeaxanthin dipalmitate (139.72 μg/g). Polysaccharides (LBPs-V) extracted from LB-V displayed a lower molecular weight (3.51 × 10⁴ Da), a higher arabinose content (51.66 %), and reduced aggregation. Moreover, LBPs-V significantly decreased ALT and AST levels (by up to 67.53 % and 60.84 %), alleviated oxidative damage by reducing ROS, MDA, and NO levels (up to 84.28 %), and increased GSH (up to 77.51 %), thereby providing protective effects against ethanol- and APAP-induced liver injury. These findings highlight the significant role of drying techniques in preserving the bioactivity of wolfberries and provide valuable insights for optimizing their processing in functional food applications.

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不同干燥方法对枸杞品质的影响：重点研究类胡萝卜素和多糖

干燥是决定枸杞品质和生物活性的重要因素。本研究比较了自然干燥（ND）、热风干燥（HAD）、真空冷冻干燥（FD）和真空微波联合真空脉动干燥（VMD）四种干燥方法对枸杞外观和生物活性含量的影响，特别是对类胡萝卜素和多糖的影响。使用FD和VMD干燥的枸杞看起来更饱满、光滑、颜色更鲜艳。值得注意的是，vmd处理的样品（LB-V）的总类胡萝卜素含量最高（6.42 mg/g），其中玉米黄质（3.41 μg/g）、β-胡萝卜素（52.05 μg/g）和玉米黄质双棕榈酸酯（139.72 μg/g）。从LB-V中提取的多糖（LBPs-V）分子量较低（3.51 × 104 Da），阿拉伯糖含量较高（51.66%），聚集性降低。此外，LBPs-V显著降低ALT和AST水平（分别高达67.53%和60.84%），通过降低ROS、MDA和NO水平（高达84.28%）减轻氧化损伤，并增加GSH（高达77.51%），从而对乙醇和apap诱导的肝损伤具有保护作用。这些发现强调了干燥技术在保持枸杞生物活性方面的重要作用，并为优化枸杞在功能食品中的加工应用提供了有价值的见解。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.