ORIGINAL RESEARCH article
Front. Sustain. Food Syst.
Sec. Sustainable Food Processing
Volume 9 - 2025 | doi: 10.3389/fsufs.2025.1653307
This article is part of the Research TopicNutraceutical Potential of Dietary Fibers from Agro-Byproducts: Extraction, Characterization, and ApplicationsView all 4 articles
Effect of different particle-sized lotus leaf powder dried by different conditions on shelf-life of green wheat leaf beverage
Provisionally accepted
- 1School of public health, Jining Medical University, Jining, China
- 2School of public health of Jining medical university, Jining Medical University, Jining, China
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The objective of this study was to investigate the effect of antioxidant activities of lotus leaf powder (LLP) with different particle sizes on shelf-life of green wheat leaf beverage (GWLB). Different concentrations (0.25%, 0.5%, and 1%) of the oven-dried LLP were added to the GWLB, respectively. The LLP dried at 60°C had the highest amount of total phenolic compounds (TPCs), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, ferrous iron chelating activity (FICA) and ferric reducing power ability (FRPA) among all LLP treatments, which were 7.57 g/100 g, 18.76% to 44.69%, 57.26% to 79.03%, and 0.76 O.D to 1.33 O.D. Furthermore, LLP addition to GWLB had enhanced antioxidant capacity, lower pH value and fewer microorganisms. Among them, the pH values of GWLB with 1% T1LLPS added was 7.26, while that of the GWLB without T1LLPS added was 7.69, moreover, on the third day, the total bacterial counts of GWLB without added T1LLPS was 2.11 Log CFU/mL, while that of GWLB with 1% T1LLPS added was less than 2.00 Log CFU/mL. Lightness, yellowness values and soluble solids contents of GWLB also increased after LLP addition while the redness values and suspension stability decreased. During the storage, the addition of 1% LLP exhibited the highest antioxidant activity among all treatment groups and extended the shelf-life of the GWLB.
Keywords: Lotus leaf powder, Green wheat leaf beverage, Particle sizes, Drying condition, shelf-life
Received: 24 Jun 2025; Accepted: 10 Oct 2025.
Copyright: © 2025 Guo and Qiu. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Zhuangzhuang Qiu, qiuzhuangzhuang1@naver.com
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