Work

Flavor profiles and active compounds release in noni (Morinda citrifolia L.) fruit tea: a comparison among different drying approaches

Year: 2025

Type: article

Abstract: Traditional noni fruit teas (NFTs) are typically sun-dried, which poses limitations for industrial production. While our previous studies showed that drying methods influence noni's bioactive components, their effects on NFT's flavor and infusion characteristics are still unknown. This study investigated the flavor profiles and taste attributes of NFTs from four drying methods—hot air, vacuum freeze, microwave, and far infrared—while exploring active component release patterns and antioxidant activities during infusion. The results showed that the overall flavor quality of NFT varied by four drying methods, with vacuum freeze drying (VFD) showing superior effects due to higher ester levels, lower octanoic and hexanoic acid concentrations, improved antioxidant activity, and balanced sourness and bitterness. Four key phenolic compounds were identified in NFTs during infusion, with kaempferol-3-O-rutinoside showing a strong affinity for the astringent receptor via molecular docking. This study presented a theoretical framework for enhancing industrial production and improving the quality of NFTs.

Source: Journal of Future Foods

DOI: 10.1016/j.jfutfo.2025.01.003

Authors: Congyan Su, Jiamu Kang, Sixin Liu, Congfa Li

Language: English

Topic: Morinda citrifolia extract uses

Subfield: Complementary and alternative medicine

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: diamond

Funders: National Natural Science Foundation of China, Key Research and Development Project of Hainan Province, Hebei Province Graduate Innovation Funding Project

Awards: G1251040, G3778174083, G812777493