Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea
The potential of mustard (Brassica juncea) leaves as a raw material for herbal tea remains unexplored. This study aimed to evaluate the suitability of mustard leaves for tea production and optimize processing and formulation. Four mustard varieties were evaluated using traditional green tea processi...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003621 |
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| author | Xuena Yu Hongmei Di Yatian Zhao Ruobin Liu Yiqing Wang Yuxin Lu Kehao Liang Zhifeng Chen Jie Ma Zhongrong Guan Zhi Huang Yi Tang Jingyi Xu Huanxiu Li Qian Tang Yiting Chen Jinlin Bian Fen Zhang Bo Sun |
| author_facet | Xuena Yu Hongmei Di Yatian Zhao Ruobin Liu Yiqing Wang Yuxin Lu Kehao Liang Zhifeng Chen Jie Ma Zhongrong Guan Zhi Huang Yi Tang Jingyi Xu Huanxiu Li Qian Tang Yiting Chen Jinlin Bian Fen Zhang Bo Sun |
| author_sort | Xuena Yu |
| collection | DOAJ |
| description | The potential of mustard (Brassica juncea) leaves as a raw material for herbal tea remains unexplored. This study aimed to evaluate the suitability of mustard leaves for tea production and optimize processing and formulation. Four mustard varieties were evaluated using traditional green tea processing techniques, demonstrating that purple-leaf mustard is an excellent raw material for herbal tea, both in terms of sensory properties and bioactive compounds. Next, eight processing methods for purple-leaf mustard were employed. The mustard leaf tea, processed using a combination of steaming fixation, rolling, and vacuum freeze-drying technology, demonstrated effective preservation of health-promoting compounds while maintaining a desirable flavor profile. Blending mustard leaf tea with Maofeng green tea or Tieguanyin oolong tea further enhanced its aroma and taste. This study developed a novel herbal tea using purple-leaf mustard and provides a reference for producing high-quality herbal teas with a unique flavor profile and health-promoting compounds. |
| format | Article |
| id | doaj-art-9f4fccbe93d541568a07b9eebf032c9c |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-9f4fccbe93d541568a07b9eebf032c9c2025-08-20T03:10:00ZengElsevierFood Chemistry: X2590-15752025-04-012710251510.1016/j.fochx.2025.102515Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf teaXuena Yu0Hongmei Di1Yatian Zhao2Ruobin Liu3Yiqing Wang4Yuxin Lu5Kehao Liang6Zhifeng Chen7Jie Ma8Zhongrong Guan9Zhi Huang10Yi Tang11Jingyi Xu12Huanxiu Li13Qian Tang14Yiting Chen15Jinlin Bian16Fen Zhang17Bo Sun18College of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Biology and Agriculture Technology, Zunyi Normal University, Zunyi 563000, ChinaBijie Institute of Agricultural Science, Bijie 551700, ChinaSoutheast Chongqing Academy of Agricultural Sciences, Chongqing 408000, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Horticulture, Sichuan Agricultural University, Chengdu 611130, ChinaDepartment of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Højbakkegård Allé 13, DK-2630 Taastrup, Denmark; Corresponding authors.College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; Corresponding authors.College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; Corresponding authors.College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; Corresponding authors.The potential of mustard (Brassica juncea) leaves as a raw material for herbal tea remains unexplored. This study aimed to evaluate the suitability of mustard leaves for tea production and optimize processing and formulation. Four mustard varieties were evaluated using traditional green tea processing techniques, demonstrating that purple-leaf mustard is an excellent raw material for herbal tea, both in terms of sensory properties and bioactive compounds. Next, eight processing methods for purple-leaf mustard were employed. The mustard leaf tea, processed using a combination of steaming fixation, rolling, and vacuum freeze-drying technology, demonstrated effective preservation of health-promoting compounds while maintaining a desirable flavor profile. Blending mustard leaf tea with Maofeng green tea or Tieguanyin oolong tea further enhanced its aroma and taste. This study developed a novel herbal tea using purple-leaf mustard and provides a reference for producing high-quality herbal teas with a unique flavor profile and health-promoting compounds.http://www.sciencedirect.com/science/article/pii/S2590157525003621Brassica junceaHerbal teaProcessing technologyBlended teaSensory evaluationHealth-promoting compounds |
| spellingShingle | Xuena Yu Hongmei Di Yatian Zhao Ruobin Liu Yiqing Wang Yuxin Lu Kehao Liang Zhifeng Chen Jie Ma Zhongrong Guan Zhi Huang Yi Tang Jingyi Xu Huanxiu Li Qian Tang Yiting Chen Jinlin Bian Fen Zhang Bo Sun Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea Food Chemistry: X Brassica juncea Herbal tea Processing technology Blended tea Sensory evaluation Health-promoting compounds |
| title | Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea |
| title_full | Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea |
| title_fullStr | Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea |
| title_full_unstemmed | Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea |
| title_short | Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea |
| title_sort | optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea |
| topic | Brassica juncea Herbal tea Processing technology Blended tea Sensory evaluation Health-promoting compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525003621 |
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