Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea

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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Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: Elsevier 2025-04-01
Series:Food Chemistry: X
Subjects:
Brassica juncea
Herbal tea
Processing technology
Blended tea
Sensory evaluation
Health-promoting compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525003621
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