Interaction between Brine and Wolfberry and Its Effect on the Quality of Wolfberry Betel Nut
2025
LI Hao | MA Chen-wei | HUANG Qun | WANG Xiao-yu | CAO Jian-hua | SUN Min | FENG Tao
This study addresses the issues of moisture migration and browning in wolfberry areca nut products resulting from the interaction between brine and wolfberry. Employing low-field nuclear magnetic resonance (LF-NMR) and scanning electron microscopy (SEM) technologies, we investigated the moisture status, microstructure, and browning reactions of wolfberry areca nut under various storage conditions (4 ℃-RH60%, 25 ℃-RH40%, 25 ℃-RH50%, 25 ℃-RH60%, 40 ℃-RH60%). The results indicated that alkaline components in the areca nut brine disrupt the structure of wolfberry, promoting the conversion of bound water to free water and triggering the rehydration phenomenon. Furthermore, high temperature and humidity environments accelerated the browning of wolfberry, while the total phenolic content of wolfberry areca nut showed no significant changes, potentially related to the browning effects induced by the brine. Low-temperature storage (4 ℃-RH60%) was found to mitigate this process. The study provides a scientific basis for the proper storage of wolfberry areca nut products, recommending low-temperature storage to maintain quality.
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