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Composition Changes in Lycium ruthenicum Fruit Dried by Different Methods.

Youyuan Lu1,2, Xiangfeng Kong1, Juanhong Zhang1

  • 1College of Pharmacy, Ningxia Medical University, Yinchuan, China.

Frontiers in Nutrition
|October 22, 2021
PubMed
Summary

Freeze drying best preserves black wolfberry (LRF) quality, maintaining appearance, bioactive compounds, and antioxidant activity. Other methods like sun or hot air drying significantly alter LRF characteristics.

Keywords:
Lycium ruthenicumantioxidant activityappearance characteristicdrying methodsphytochemical content

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Area of Science:

  • Food Science
  • Agricultural Science
  • Phytochemistry

Background:

  • Lycium ruthenicum fruit (LRF), or black wolfberry, is a perishable medicinal and edible resource.
  • Drying is essential for extending LRF shelf life but can alter its physical and chemical properties.

Purpose of the Study:

  • To evaluate the impact of sun drying (SD), hot air drying (HD), and freeze drying (FD) on LRF.
  • To assess changes in appearance, moisture, bioactive compounds, amino acids, and antioxidant activity.

Main Methods:

  • LRF samples were subjected to SD, HD, and FD.
  • Analysis included appearance characteristics, moisture content, phytochemicals (PAC, TPC, TAC), amino acids (Asn), and antioxidant activity.
  • Principal Component Analysis (PCA) was used to differentiate drying effects.

Main Results:

  • FD preserved LRF's roundness, expansion, and appearance traits best, with low moisture and high TPC, Asn, PAC, and TAC.
  • SD resulted in opposite characteristics to FD.
  • HD showed high TPC but low TAC. Drying methods significantly impacted phytochemicals and antioxidant activity (P < 0.05).

Conclusions:

  • LRF quality, based on phytochemicals and antioxidant capacity, ranked as FD > HD > SD.
  • Water temperature and soaking time also influenced antioxidant activity differently across drying methods.
  • Findings offer insights for optimizing LRF production and utilization.