Comparison of phenotypic and phytochemical profiles of 20 Lycium barbarum L. goji berry varieties during hot air-drying
The variety and drying stage of goji berries (GBs) may affect their final physical and chemical properties. This study investigated the differences in physical phenotypic parameters and major chemical composition parameters of 20 GBs varieties during four stages of hot air-drying (HD). The results i...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002834 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850277018945454080 |
|---|---|
| author | Ting Huang Ning Jia Lunxuan Zhu Wen Jiang Aobai Tu Ken Qin Xiaojin Yuan Juxiu Li |
| author_facet | Ting Huang Ning Jia Lunxuan Zhu Wen Jiang Aobai Tu Ken Qin Xiaojin Yuan Juxiu Li |
| author_sort | Ting Huang |
| collection | DOAJ |
| description | The variety and drying stage of goji berries (GBs) may affect their final physical and chemical properties. This study investigated the differences in physical phenotypic parameters and major chemical composition parameters of 20 GBs varieties during four stages of hot air-drying (HD). The results indicated that the color difference values L*, a*, and b* decreased during the HD process. The contents of all amino acids decreased, with significant reductions in amino acids involved in the Maillard reaction. Correspondingly, the level of 5-hydroxymethylfurfural, a Maillard chemical reaction intermediates, increased. Furthermore, the decreased L* values were closely linked to the decomposition of carotenoids. Notably, the differences in constituents among different varieties of dried GBs were smaller than those in fresh GBs. These findings provide a theoretical basis for optimization of the GBs drying process, contributing to the expansion of GBs breeding programs and their use in global functional food and pharmaceutical industries. |
| format | Article |
| id | doaj-art-3fe26494159447e984e67e19d2f2dea9 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-3fe26494159447e984e67e19d2f2dea92025-08-20T01:50:01ZengElsevierFood Chemistry: X2590-15752025-04-012710243610.1016/j.fochx.2025.102436Comparison of phenotypic and phytochemical profiles of 20 Lycium barbarum L. goji berry varieties during hot air-dryingTing Huang0Ning Jia1Lunxuan Zhu2Wen Jiang3Aobai Tu4Ken Qin5Xiaojin Yuan6Juxiu Li7College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; National Wolfberry Engineering Technology Research Center, Institute of Chinese Wolfberry Science of Ningxia Academy of Agricultural and Forestry Sciences, Yinchuan, Ningxia, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, ChinaNational Wolfberry Engineering Technology Research Center, Institute of Chinese Wolfberry Science of Ningxia Academy of Agricultural and Forestry Sciences, Yinchuan, Ningxia, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Corresponding author.The variety and drying stage of goji berries (GBs) may affect their final physical and chemical properties. This study investigated the differences in physical phenotypic parameters and major chemical composition parameters of 20 GBs varieties during four stages of hot air-drying (HD). The results indicated that the color difference values L*, a*, and b* decreased during the HD process. The contents of all amino acids decreased, with significant reductions in amino acids involved in the Maillard reaction. Correspondingly, the level of 5-hydroxymethylfurfural, a Maillard chemical reaction intermediates, increased. Furthermore, the decreased L* values were closely linked to the decomposition of carotenoids. Notably, the differences in constituents among different varieties of dried GBs were smaller than those in fresh GBs. These findings provide a theoretical basis for optimization of the GBs drying process, contributing to the expansion of GBs breeding programs and their use in global functional food and pharmaceutical industries.http://www.sciencedirect.com/science/article/pii/S2590157525002834Goji berryVarietiesFruit qualityHot-air dryingDrying stage |
| spellingShingle | Ting Huang Ning Jia Lunxuan Zhu Wen Jiang Aobai Tu Ken Qin Xiaojin Yuan Juxiu Li Comparison of phenotypic and phytochemical profiles of 20 Lycium barbarum L. goji berry varieties during hot air-drying Food Chemistry: X Goji berry Varieties Fruit quality Hot-air drying Drying stage |
| title | Comparison of phenotypic and phytochemical profiles of 20 Lycium barbarum L. goji berry varieties during hot air-drying |
| title_full | Comparison of phenotypic and phytochemical profiles of 20 Lycium barbarum L. goji berry varieties during hot air-drying |
| title_fullStr | Comparison of phenotypic and phytochemical profiles of 20 Lycium barbarum L. goji berry varieties during hot air-drying |
| title_full_unstemmed | Comparison of phenotypic and phytochemical profiles of 20 Lycium barbarum L. goji berry varieties during hot air-drying |
| title_short | Comparison of phenotypic and phytochemical profiles of 20 Lycium barbarum L. goji berry varieties during hot air-drying |
| title_sort | comparison of phenotypic and phytochemical profiles of 20 lycium barbarum l goji berry varieties during hot air drying |
| topic | Goji berry Varieties Fruit quality Hot-air drying Drying stage |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525002834 |
| work_keys_str_mv | AT tinghuang comparisonofphenotypicandphytochemicalprofilesof20lyciumbarbarumlgojiberryvarietiesduringhotairdrying AT ningjia comparisonofphenotypicandphytochemicalprofilesof20lyciumbarbarumlgojiberryvarietiesduringhotairdrying AT lunxuanzhu comparisonofphenotypicandphytochemicalprofilesof20lyciumbarbarumlgojiberryvarietiesduringhotairdrying AT wenjiang comparisonofphenotypicandphytochemicalprofilesof20lyciumbarbarumlgojiberryvarietiesduringhotairdrying AT aobaitu comparisonofphenotypicandphytochemicalprofilesof20lyciumbarbarumlgojiberryvarietiesduringhotairdrying AT kenqin comparisonofphenotypicandphytochemicalprofilesof20lyciumbarbarumlgojiberryvarietiesduringhotairdrying AT xiaojinyuan comparisonofphenotypicandphytochemicalprofilesof20lyciumbarbarumlgojiberryvarietiesduringhotairdrying AT juxiuli comparisonofphenotypicandphytochemicalprofilesof20lyciumbarbarumlgojiberryvarietiesduringhotairdrying |