ArticleFrontiers in nutrition2025
Quality evaluation of
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
11 authors.
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Abstract
Background: Methods: Herein, the fresh CD is collected and both CD and W-CD are prepared, which all drying mainly included forced-air drying (FAD, at 40, 60, and 80 °C), far-infrared air drying (FID, at 40, 60, and 80 °C), vacuum microwave drying (VMD, at 50, 55, and 60 °C), vacuum freeze drying (VDF), sun-drying (SD) respectively. Furthermore, drying kinetics were employed to analyze drying characteristics, establishing Weibull function models for different processing methods of CD and W-CD. Combining intelligent sensory technologies (E-nose, E-tongue, color difference meter) with texture analyzers, and employing scanning electron microscopy, the trait characteristics and microstructural features were investigated to examine the effects of different drying methods on CD and W-CD. The components content of Echinacoside, Cistanoside A, Tubuloside A, Verbascoside, Isoverbascoside, 2'-Acetylverbascoside, and total polysaccharides are analyzed by high-performance liquid chromatography (HPLC) and ultraviolet-visible spectrophotometry (UV), and the total extracts are also measured. Above those are combined with chemometrics to obtain important factors analysis to differentiate samples of quality. Results: The Weibull model of drying dynamics is established successfully for CD and W-CD drying processing. The microstructure, rehydration rate (RR, %), and porosity (%) of CD are significantly influenced by rice wine-steamed processing, as are the sweetness (ANS) and content of phenylethyl glycoside, which are also increased. The best drying condition for CD is FAD60-80 °C, and W-CD is FID 40 °C. Conclusion: Our study, which is comprehensive in comparing the quality of CD and W-CD across different drying processes based on "color-odor-taste-component content," revealed that improving quality can enhance the production of fresh CD. Besides, intelligent sensory technology can provide a foundation for future quality control of CD and W-CD.
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