Effects of different drying methods on the quality of <i>Lycium barbarum</i>: Focus on the carotenoids and polysaccharides.

ABSTRACT: Drying plays a significant role in determining the quality and bioactivity of wolfberries. This study compared four drying methods-natural drying (ND), hot air drying (HAD), vacuum freeze-drying (FD), and vacuum microwave combined with vacuum pulsation drying (VMD)-focusing on their effects on the appearance and bioactive content of wolfberries, particularly carotenoids and polysaccharides. Wolfberries dried using FD and VMD appeared plumper, smoother, and more brightly colored. Notably, VMD-treated samples (LB-V) retained the highest total carotenoid content (6.42 mg/g), including zeaxanthin (3.41 μg/g), β-carotene (52.05 μg/g), and zeaxanthin dipalmitate (139.72 μg/g). Polysaccharides (LBPs-V) extracted from LB-V displayed a lower molecular weight (3.51 × 10⁴ Da), a hig

SUBMITTER: Jian Y 

PROVIDER: S-EPMC12466303 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature