Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea

文献类型： 外文期刊

第一作者： Yu, Xuena

作者： Yu, Xuena;Di, Hongmei;Zhao, Yatian;Liu, Ruobin;Wang, Yiqing;Lu, Yuxin;Liang, Kehao;Huang, Zhi;Tang, Yi;Xu, Jingyi;Li, Huanxiu;Tang, Qian;Bian, Jinlin;Zhang, Fen;Sun, Bo;Chen, Zhifeng;Ma, Jie;Guan, Zhongrong;Chen, Yiting

作者机构：

关键词： Brassica juncea; Herbal tea; Processing technology; Blended tea; Sensory evaluation; Health-promoting compounds

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 27 卷

页码：

收录情况： SCI

摘要： The potential of mustard (Brassica juncea) leaves as a raw material for herbal tea remains unexplored. This study aimed to evaluate the suitability of mustard leaves for tea production and optimize processing and formulation. Four mustard varieties were evaluated using traditional green tea processing techniques, demonstrating that purple-leaf mustard is an excellent raw material for herbal tea, both in terms of sensory properties and bioactive compounds. Next, eight processing methods for purple-leaf mustard were employed. The mustard leaf tea, processed using a combination of steaming fixation, rolling, and vacuum freeze-drying technology, demonstrated effective preservation of health-promoting compounds while maintaining a desirable flavor profile. Blending mustard leaf tea with Maofeng green tea or Tieguanyin oolong tea further enhanced its aroma and taste. This study developed a novel herbal tea using purple-leaf mustard and provides a reference for producing high-quality herbal teas with a unique flavor profile and health-promoting compounds.

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