Steaming and vacuum drying preserve active components, sensory and antioxidant properties of Flos Sophorae

Abstract

Flos Sophorae (FS) is medicinal and edible, while fresh FS is highly perishable. Thus, this study investigated the effects of different drying methods (hot air drying, HAD; vacuum drying, VD; freeze drying, FD) after steaming on the bioactive components and sensory quality of FS. The results indicated steaming for 1 min maximally retained the contents of total flavonoids, rutin, and quercetin in thermal drying (HAD and VD), meanwhile, the freeze-dried FS without steaming also had higher total flavonoids and rutin contents. Moreover, FD samples had the highest protein content and organoleptic properties, with closer color parameters to fresh FS, followed by the VD group. Considering comprehensively all data with processing cost, the sample of VD after steaming for 1 min was chosen to measure the antioxidant activity, which showed that FS extract was superior to Vc in ABTS• and •OH scavenging rates, and its DPPH• scavenging rate was stronger than Vc in the low concentration. These results demonstrated that vacuum drying after steaming for 1 min was suitable postharvest processing for fresh FS, which was beneficial to maintaining higher flavonoids, rutin, and sensory characteristics of FS, and its flavonoid extract had better antioxidant activity than Vc.

Effects of pretreatment and drying methods on physical properties and bioactivity of sea lettuce (Ulva rigida)

“…Turkmen et al (2006) showed that boiling and steaming reduced chlorophyll a and chlorophyll b contents, while inducing the appearance of pheophytin a and pheophytin b in cooked vegetables. Guo et al (2023) reported that steaming increased the yellowish color of dried Flos Sophorae. Cooking methods had different effects on color or chlorophyll content due to energy transfer (Yang et al, 2022).…”

Establishment of fingerprints and determination of various ingredients of yanlishuang pills by GC-MS

“…The quality research of traditional Chinese medicine has been the focus and hot spot of the modernization research of traditional Chinese medicine. Some chemical components of traditional Chinese medicine will change during the storage process and the control of these components that are prone to qualitative and quantitative changes has become the main focus of the quality control of traditional Chinese medicine (Guo et al, 2023;Chen et al, 2023). The chemical composition of the Yanlishuang Pills is complex and easily volatile, and only the joint monitoring of multiple components can achieve quality control of the active ingredients.…”

Improve the antioxidant activity and viability of B. longum and B. animalis subsp lactis in fermented soy and almond milk

“…The negative impacts of oxidants include damage to biological macromolecules (e.g., DNA, proteins, and lipids) through oxidative stress, which is linked to disease development (Shehata et al, 2020). Antioxidant molecules can stop the production of free radicals and inhibit oxidative chain reactions (Guo et al, 2023;Gulcin, 2020). Natural antioxidants are mainly found in plant phenolics, which may be found in all parts of plants.…”