Utilization of Gynostemma pentaphyllum and Houttuynia cordata medicinal plants to make Jiaosu: a healthy food. Issue 1 (31st December 2022)

• Record Type: Journal Article
• Authors: Yanzi, Li; Peng, Li; Yan, Zhang; Kangkang, Jiang; Meng, Dong; Zhiyuan, Hu; Yunlin, Zhao; Guiyan, Yang; Zhenggang, Xu
• Is Part Of: CyTA: journal of food. Volume 20:Issue 1(2022)
• Page Start: 143
• Page End: 148
• Publication Date: 2022-12-31
• Subjects: Houttuynia cordata -- Gynostemma pentaphyllum -- natural fermentation -- antioxidant capacity; Houttuynia cordata -- Gynostemma pentaphyllum -- fermentación natural -- capacidad antioxidante; Food -- Periodicals; Nutrition -- Periodicals; Food -- Research -- Periodicals; 641.05
• DOI: 10.1080/19476337.2022.2093978
• Languages: English
• ISSNs: 1947-6337

Abstract

ABSTRACT: Jiaosu is a healthy food that has received increasing attention in recent years, while it mainly uses fruits as raw materials. In order to explore the feasibility of using Chinese medicinal plants to make Jiaosu, the study took Houttuynia cordata and Gynostemma pentaphyllum as examples to make Jiaosu products, and measured the main components and antioxidant capacity. The results showed that the color of the Jiaosu was dark yellow and the pH was acidic. Jiaosu products were rich in total protein, total sugar, vitamin E, and total0 phenols, of which total protein content was the highest. At the same time, Jiaosu products had strong antioxidant capacity. Enriching the form of healthy food is of great significance for maintaining human health in the post-epidemic era and the ageing era.