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Analysis of volatile compounds, betaine, and antioxidant effect in goji berry (Lycium barbarum L.) powder extracted by various drying methods and extraction solvents

Goji berry (Lycium barbarum L.), a deciduous solanaceous shrub, were subjected to extraction using five solvents (water, 50% and 70% ethanol, and 50% and 70% methanol) and dried using two methods: freeze drying (FD) and spray drying (SD). To investigate the chemical properties of these various goji...

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Gespeichert in:
Hauptverfasser: Subeen Do, Yuri Kim, Jonggab Yim, Kwang-Geun Lee
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2024-01-01
Schriftenreihe:Current Research in Food Science
Schlagworte:
Goji berry
Volatile compounds
Betaine
Antioxidant effect
Online-Zugang:http://www.sciencedirect.com/science/article/pii/S2665927124001242
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