FOOD CHEMISTRY
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2025
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IF 9.8
Mengcong Zhang,Li Lu,Xiaowen Hu,Chengzhe Zhou,Cheng Zhang,Jiaxin Fang,Linyuan Duan,Bo Zhang,Yuqiong Guo
Goji ( Lycium barbarum L.) leaf tea (LBLT) has gained popularity among consumers owing to its pleasant aroma. Selecting optimal Goji cultivars for tea processing is critical for enhancing the quality of LBLT. This study investigated the aroma characteristics of Goji leaf white tea (LBLWT) and green tea (LBLGT) prepared from 25 Goji lines. LBLWT emitted woody, floral and fruity aromas, while LBLGT exhibited a distinct roasted corn aroma. The integrated application of variable importance in projection, odour activity value and partial least-squares regression analyses led to the identification of key aroma compounds, whose metabolic pathways were also illustrated. Using multi-criteria evaluation methods, excellent Goji lines suitable for processing LBLWT (Z20, Z48 and N1) and LBLGT (Z85, Z20, N1 and Z68) were screened. This study took the lead in adopting multi-criteria evaluation methods, screening high-quality Goji lines and providing theoretical basis for high-quality LBLT processing.
研究领域:
植物学
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食品科学
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农学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food & Function
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2023
·Vol. 14
·期 7
·3026-3037
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IF 6.1
Chengxiao Yu,Yihao Chen,Shokouh Ahmadi,Dongmei Wu,Jiaxiong Wu,Tian Ding,Donghong Liu,Xingqian Ye,Shiguo Chen,Haibo Pan
Goji berry and mulberry are both popular berries with anti-colitis effects, but their leaves have received less attention. In this study, the anti-colitis effects of goji berry leaf and mulberry leaf were investigated in dextran-sulfate-sodium-induced colitis C57BL/6N mice compared with their fruits. Goji berry leaf and goji berry reduced colitic symptoms and ameliorated tissue damage, while mulberry leaf did not. ELISA and western blotting analysis suggested that goji berry showed the best performance in inhibiting the overproduction of pro-inflammatory cytokines (TNF-α, IL-6 and IL-10) and improving damaged colonic barrier (occludin and claudin-1). Besides, goji berry leaf and goji berry reversed the gut microbiota dysbiosis by increasing the abundance of beneficial bacteria like Bifidobacterium and Muribaculaceae, and decreasing the abundance of harmful bacteria like Bilophila and Lachnoclostridium. Goji berry, mulberry and goji berry leaf could restore acetate, propionate, butyrate and valerate to ameliorate inflammation, while mulberry leaf could not restore butyrate. To the best of our knowledge, this is the first report on the comparison of the anti-colitis effects of goji berry leaf, mulberry leaf and their fruits, which is meaningful for the rational utilization of goji berry leaf as a functional food.
研究领域:
药理学
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免疫学
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微生物学
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2022
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IF 11.504
Na Zhang,Xue Han,Rumeng Yu,Xiaomin Tang,Bo Zhang,Yanyan Zhang,Xiaoyu Yin,Wenrui Ni,Mengze Wang,Bolin Zhang,Junfeng Fan
A bile salt (BS)-stabilized water/oil interface is a prerequisite for the pancreas lipase (PL) mediated hydrolyzation of triacylglycerol. Previous fat digestion research mainly focused on direct lipase inhibition by bioactive substances while ignoring the destructive role of these substances on BS-stabilized lipid emulsions . Here, we showed that polysaccharides (LP) weakly suppressed PL but destroyed BS-stabilized emulsions and thus inhibited free fatty acid (FFA) release. Physicochemical analysis showed that LP actions toward emulsion stability were mainly due to endogenous minerals (28%) in LP which affected aggregation and amphiphilic properties of BS-polysaccharide composites. This was evidenced by high wettability and low interfacial tension in demineralized polysaccharide and BS composites, with three phase contact angles which were identified as 80.4° and 95.6° as well as interfacial tensions as 9.26 and 9.37 mN/m, respectively. However, the low wettability, which was detected as 76.2° and 78.6° as well as high interfacial tension as 10.77 and 11.02 mN/m, respectively, was only observed in mineral-containing polysaccharides and BS composites. Further investigations showed that interactions with mineral-containing polysaccharides occupied hydrophobic sites in BS thereby elevating composite hydrophilicity. These findings provided novel insights into the effects of plant-sourced polysaccharides on fat digestion from an interface chemistry perspective, and in particular, they deepened our understanding of polysaccharide interactions with intestine-secreted lipid digestants.
研究领域:
食品科学
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生物化学
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营养学
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药学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Food Measurement and Characterization
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2025
·
IF 3.3
Cao Qingqing,Li Xiaoxue,Zhang Qian,Liu Guishan
This study investigated the effects and underlying mechanisms of different concentrations of Lycium barbarum leaf flavonoids (LBLF) (0%, 0.01%, 0.1%, and 1%) on the reduction of warmed-over flavor (WOF). The odor distribution of bowl-steamed Tan lamb was analyzed using gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry. The degree of protein and lipid oxidation was evaluated through physicochemical indicators. According to the analysis of flavor indicators, 1-octen-3-ol, hexanal, octanal and nonanal were identified as WOF during the storage period. The peroxide value (meq/kg fat) exhibited a significant increase ( P < 0.05) from 0.99 to 5.77 during both the before refrigeration (BR) and microwave reheating (MR) stages. Notably, during the BR stage, the thiobarbituric acid reactive substances (TBARS) values of bowl-steamed Tan lamb samples treated with antioxidants were significantly lower ( P < 0.05) compared to those of the control group. The results of the oxidation index measurements revealed that WOF production was due to the predominance of lipid oxidation, with a significant positive correlation between WOF and lipid oxidation products and a weaker correlation with protein oxidation. Moreover, when the LBLF concentration reached 0.1%, WOF was significantly inhibited. Additionally, LBLF contributed the characteristic flavor of bowl-steamed Tan lamb, including floral and herbal notes derived from terpenes and esters. In conclusion, LBLF mitigated WOF in bowl-steamed Tan lamb by inhibiting the formation of WOF precursors while masking residual off-flavors with its characteristic floral-herbal aroma profile.
研究领域:
食品科学
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食品化学
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风味化学
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氧化应激
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天然产物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）