Food and Fermentation Industries >

2026 , Vol. 52 >Issue 12: 244 - 252

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044165

Comprehensive evaluation of the effects of different quality improvers on the multidimensional quality characteristics of sea buckthorn whole fruit powder based on grey correlation degree

  • HAN Rong ,
  • MA Yan ,
  • PAN Yan ,
  • ZHANG Ting ,
  • ZHANG Jian ,
  • XU Mingqiang
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  • 1(Institute of Agricultural Products Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China)
    2(Engineering Research Center for Deep Processing of Major Agricultural and Sideline Products, Urumqi 830091, China)

Received date: 2025-08-11

  Revised date: 2025-10-29

  Online published: 2026-07-17

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Abstract

To investigate the effects of different quality improvers on the quality characteristics of sea buckthorn whole fruit powder and to screen for high-quality quality improvers, this study utilized gray correlation analysis to comprehensively evaluate the 23 quality indicators of sea buckthorn whole fruit powder supplemented with 10 types of quality improvers, including major nutritional components (total phenols, total flavonoids, vitamin E, etc.) and physicochemical properties (yield rate, color, bulk density, etc.) of sea buckthorn whole fruit powder with 10 different quality improvers.Additionally, advanced analytical techniques such as scanning electron microscopy and particle size analysis were employed to examine the microscopic structural characteristics of sea buckthorn whole fruit powder with superior, average, and poor quality.The results showed that there were significant differences in the nutritional components and physicochemical properties of sea buckthorn whole fruit powder with different additives (P<0.05).Among them, sea buckthorn whole fruit powder supplemented with β-cyclodextrin had higher levels of characteristic nutritional markers (epicatechin and protocatechuic aldehyde), increasing by 25.60% and 34.54%, respectively, compared to the control group (sea buckthorn whole fruit powder supplemented with maltodextrin).Sea buckthorn whole fruit powder with arabic gum + maltodextrin (2∶1) had the highest yield rate of 22.07%.Based on the magnitude of the gray correlation coefficient, sea buckthorn whole fruit powder with arabic gum + maltodextrin (2∶1) was determined to have the optimal quality (correlation coefficient of 1.324 0).Further verification through microscopic structural characterization confirmed that changes in the microscopic structure of sea buckthorn whole fruit powder can influence its overall quality (such as solubility and bulk density).This study provides a theoretical basis for the quality control and optimization of sea buckthorn whole fruit powder.

Key words： sea buckthorn whole fruit powder; quality improver; grey correlation; multidimensional quality; microstructure

Cite this article

HAN Rong , MA Yan , PAN Yan , ZHANG Ting , ZHANG Jian , XU Mingqiang . Comprehensive evaluation of the effects of different quality improvers on the multidimensional quality characteristics of sea buckthorn whole fruit powder based on grey correlation degree[J]. Food and Fermentation Industries, 2026 , 52(12) : 244 -252 . DOI: 10.13995/j.cnki.11-1802/ts.044165

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