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Cao B, Bao C, Zhu Z, Gong Y, Wei J, Shen Z, Su N. Comparative Evaluation of Chemical Composition and Nutritional Characteristics in Various Quinoa Sprout Varieties: The Superiority of 24-Hour Germination. Foods 2024; 13:2513. [PMID: 39200439 PMCID: PMC11353781 DOI: 10.3390/foods13162513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2024] [Revised: 08/06/2024] [Accepted: 08/07/2024] [Indexed: 09/02/2024] Open
Abstract
Quinoa (Chenopodium quinoa Willd) sprouts are rich in bioactive compounds that offer numerous health benefits. However, limited research exists on their cultivation, nutritional value, and processing potential. This study compared the nutritional composition and antioxidant activity of quinoa sprouts from different varieties at various time points. Results showed a general increase in most nutrients over time. At the 24 h mark, JQ-W3 exhibited a 17.77% increase in leucine, 1.68 times higher than in eggs, along with a 6.11-fold elevation in GABA content. JQ-B1 exhibited the preeminent antioxidant potency composite (APC) score. Saponins, known for their bitter taste, decreased at 12 h but returned to original levels by 24 h. Based on nutritional components and saponin content, 24 h sprouted black quinoa JQ-B1 and white quinoa JQ-W3 were selected, providing a basis for quinoa sprout development in the food industry. These findings contribute to the understanding and utilization of quinoa sprouts.
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Affiliation(s)
| | | | | | | | | | | | - Nana Su
- College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (B.C.); (C.B.); (Z.Z.); (Y.G.); (J.W.); (Z.S.)
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Huang H, Wang Q, Tan J, Zeng C, Wang J, Huang J, Hu Y, Wu Q, Wu X, Liu C, Ye X, Fan Y, Sun W, Guo Z, Peng L, Zou L, Xiang D, Song Y, Zheng X, Wan Y. Quinoa greens as a novel plant food: a review of its nutritional composition, functional activities, and food applications. Crit Rev Food Sci Nutr 2024:1-21. [PMID: 38993144 DOI: 10.1080/10408398.2024.2370483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/13/2024]
Abstract
Quinoa (Chenopodium quinoa Willd) is widely regarded as a versatile pseudo-cereal native to the Andes Mountains in South America. It has gained global recognition as a superfood due to its rich nutritional profile. While quinoa grains are well-known, there is an undiscovered potential in quinoa greens, such as sprouts, leaves, and microgreens. These verdant parts of quinoa are rich in a diverse array of essential nutrients and bioactive compounds, including proteins, amino acids, bioactive proteins, peptides, polyphenols, and flavonoids. They have powerful antioxidant properties, combat cancer, and help prevent diabetes. Quinoa greens offer comparable or even superior benefits when compared to other sprouts and leafy greens, yet they have not gained widespread recognition. Limited research exists on the nutritional composition and biological activities of quinoa greens, underscoring the necessity for thorough systematic reviews in this field. This review paper aims to highlight the nutritional value, bioactivity, and health potential of quinoa greens, as well as explore their possibilities within the food sector. The goal is to generate interest within the research community and promote further exploration and wider utilization of quinoa greens in diets. This focus may lead to new opportunities for enhancing health and well-being through innovative dietary approaches.
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Affiliation(s)
- Huange Huang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Qiang Wang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Jianxin Tan
- Institute of Agriculture, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lasa, China
| | - Chunxiang Zeng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Junying Wang
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jingwei Huang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yichen Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Qi Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xiaoyong Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Changying Liu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xueling Ye
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yu Fan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Wenjun Sun
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Zhanbin Guo
- College of Agronomy, Inner Mongolia Agricultural University, Inner Mongolia, China
| | - Lianxin Peng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Dabing Xiang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yu Song
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xiaoqin Zheng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yan Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
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3
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Xi X, Fan G, Xue H, Peng S, Huang W, Zhan J. Harnessing the Potential of Quinoa: Nutritional Profiling, Bioactive Components, and Implications for Health Promotion. Antioxidants (Basel) 2024; 13:829. [PMID: 39061898 PMCID: PMC11273950 DOI: 10.3390/antiox13070829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2024] [Revised: 07/01/2024] [Accepted: 07/09/2024] [Indexed: 07/28/2024] Open
Abstract
Quinoa, a globally cultivated "golden grain" belonging to Chenopodium in the Amaranthaceae family, is recognized for being gluten-free, with a balanced amino acid profile and multiple bioactive components, including peptides, polysaccharides, polyphenols, and saponins. The bioactive compounds extracted from quinoa offer multifaceted health benefits, including antioxidative, anti-inflammatory, antimicrobial, cardiovascular disease (CVD) improvement, gut microbiota regulation, and anti-cancer effects. This review aims to intricately outline quinoa's nutritional value, functional components, and physiological benefits. Importantly, we comprehensively provide conclusions on the effects and mechanisms of these quinoa-derived bioactive components on multiple cancer types, revealing the potential of quinoa seeds as promising and effective anti-cancer agents. Furthermore, the health-promoting role of quinoa in modulating gut microbiota, maintaining gut homeostasis, and protecting intestinal integrity was specifically emphasized. Finally, we provided a forward-looking description of the opportunities and challenges for the future exploration of quinoa. However, in-depth studies of molecular targets and clinical trials are warranted to fully understand the bioavailability and therapeutic application of quinoa-derived compounds, especially in cancer treatment and gut microbiota regulation. This review sheds light on the prospect of developing dietary quinoa into functional foods or drugs to prevent and manage human diseases.
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Affiliation(s)
| | | | | | | | | | - Jicheng Zhan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.X.); (G.F.); (H.X.); (S.P.); (W.H.)
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4
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Tang Y, Liu Y, Zhang Y, Cao Y, Song P, Hou L, Peng L. A comparative analysis of the nutrient and phytochemical richness among different varieties of quinoa in China. Food Sci Nutr 2024; 12:4473-4485. [PMID: 38873460 PMCID: PMC11167139 DOI: 10.1002/fsn3.4113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 03/03/2024] [Accepted: 03/06/2024] [Indexed: 06/15/2024] Open
Abstract
Quinoa is a nutrient-dense pseudocereal that has garnered global attention for its potential to bolster food security and nutrition. Despite its celebrated status, the detailed nutritional profiles of various quinoa varieties remain poorly understood, which poses a significant barrier to the strategic cultivation and utilization of quinoa's genetic diversity to combat malnutrition. The impetus for this research lies in the urgent need to identify superior quinoa strains that can be tailored to meet specific nutritional requirements and adapt to diverse agro-ecological zones. Our findings reveal substantial variation in nutrient content across different quinoa varieties, highlighting the variety ZLZX-8 as a particularly nutrient-rich strain with the highest levels of protein, fat, essential fatty acids, amino acids, and key minerals such as Mg, K, and Zn. Moreover, ZLZX-8's exceptional antioxidant capacity suggests it may have additional health benefits beyond its macronutrient profile. In contrast, ZLZX-7 stands out for its dietary fiber and phenolic content, which are critical for digestive health and disease prevention, respectively. Meanwhile, ZLZX-5, with its high starch content, could be better suited for energy production in dietary applications. Notably, the study also uncovers a correlation between grain color and nutrient profile, with colored quinoa varieties exhibiting superior fiber, inositol, phenolic content, and antioxidant activity compared to their white counterparts. This work lays the groundwork for an informed selection of quinoa varieties that can enhance dietary quality, support local and global food systems, and contribute to the fight against malnutrition.
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Affiliation(s)
- Yuan‐Mou Tang
- Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural AffairsChengdu UniversityChengduChina
| | - Yi‐Zhi Liu
- Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural AffairsChengdu UniversityChengduChina
| | - Yan‐Hong Zhang
- Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural AffairsChengdu UniversityChengduChina
| | - Ya‐Nan Cao
- Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural AffairsChengdu UniversityChengduChina
| | - Pan‐Pan Song
- Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural AffairsChengdu UniversityChengduChina
| | - Li‐Ming Hou
- Affiliated Hospital of Chengdu University of Chinese MedicineChengduSichuanChina
| | - Lian‐Xin Peng
- Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural AffairsChengdu UniversityChengduChina
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Todorova V, Ivanova S, Chakarov D, Kraev K, Ivanov K. Ecdysterone and Turkesterone-Compounds with Prominent Potential in Sport and Healthy Nutrition. Nutrients 2024; 16:1382. [PMID: 38732627 PMCID: PMC11085066 DOI: 10.3390/nu16091382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/12/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024] Open
Abstract
The naturally occurring compounds ecdysterone and turkesterone, which are present in plants, including Rhaponticum carthamoides Willd. (Iljin), Spinacia oleracea L., Chenopodium quinoa Willd., and Ajuga turkestanica (Regel) Briq, are widely recognized due to their possible advantages for both general health and athletic performance. The current review investigates the beneficial biological effects of ecdysterone and turkesterone in nutrition, highlighting their roles not only in enhancing athletic performance but also in the management of various health problems. Plant-based diets, associated with various health benefits and environmental sustainability, often include sources rich in phytoecdysteroids. However, the therapeutic potential of phytoecdysteroid-rich extracts extends beyond sports nutrition, with promising applications in treating chronic fatigue, cardiovascular diseases, and neurodegenerative disorders.
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Affiliation(s)
- Velislava Todorova
- Department of Pharmacognosy and Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University-Plovdiv, 4002 Plovdiv, Bulgaria
- Research Institute, Medical University-Plovdiv, 4002 Plovdiv, Bulgaria
| | - Stanislava Ivanova
- Department of Pharmacognosy and Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University-Plovdiv, 4002 Plovdiv, Bulgaria
- Research Institute, Medical University-Plovdiv, 4002 Plovdiv, Bulgaria
| | - Dzhevdet Chakarov
- Department of Propedeutics of Surgical Diseases, Section of General Surgery, Faculty of Medicine, Medical University-Plovdiv, 4002 Plovdiv, Bulgaria
| | - Krasimir Kraev
- Department of Propedeutics of Internal Diseases, Medical Faculty, Medical University-Plovdiv, 4002 Plovdiv, Bulgaria
| | - Kalin Ivanov
- Department of Pharmacognosy and Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University-Plovdiv, 4002 Plovdiv, Bulgaria
- Research Institute, Medical University-Plovdiv, 4002 Plovdiv, Bulgaria
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Ramos-Pacheco BS, Choque-Quispe D, Ligarda-Samanez CA, Solano-Reynoso AM, Palomino-Rincón H, Choque-Quispe Y, Peralta-Guevara DE, Moscoso-Moscoso E, Aiquipa-Pillaca ÁS. Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa ( Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru. Foods 2024; 13:417. [PMID: 38338552 PMCID: PMC10855556 DOI: 10.3390/foods13030417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 01/24/2024] [Accepted: 01/25/2024] [Indexed: 02/12/2024] Open
Abstract
Germination is an effective strategy to improve the nutritional and functional quality of Andean grains such as quinoa (Chenopodium quinoa Willd.); it helps reduce anti-nutritional components and enhance the digestibility and sensory aspects of the germinated. This work aimed to evaluate the effect of germination (0, 24, 48, and 72 h) on the physicochemical properties, content of bioactive compounds, and antioxidant capacity of three varieties of quinoa: white, red, and black high Andean from Peru. Color, nutritional composition, mineral content, phenolic compounds, flavonoids, and antioxidant activity were analyzed. Additionally, infrared spectra were obtained to elucidate structural changes during germination. The results showed color variations and significant increases (p < 0.05) in proteins, fiber, minerals, phenolic compounds, flavonoids, and antioxidant capacity after 72 h of germination, attributed to the activation of enzymatic pathways. In contrast, the infrared spectra showed a decrease in the intensity of functional groups -CH-, -CH2-, C-OH, -OH, and C-N. Correlation analysis showed that flavonoids mainly contributed to antioxidant activity (r = 0.612). Germination represents a promising alternative to develop functional ingredients from germinated quinoa flour with improved nutritional and functional attributes.
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Affiliation(s)
- Betsy S. Ramos-Pacheco
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (C.A.L.-S.); (H.P.-R.); (D.E.P.-G.); (Á.S.A.-P.)
- Food Science and Technology, Universidad Nacional de San Antonio Abad del Cusco, Cusco 08000, Peru
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (A.M.S.-R.); (Y.C.-Q.)
| | - David Choque-Quispe
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (C.A.L.-S.); (H.P.-R.); (D.E.P.-G.); (Á.S.A.-P.)
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (A.M.S.-R.); (Y.C.-Q.)
- Water and Food Treatment Materials Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Carlos A. Ligarda-Samanez
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (C.A.L.-S.); (H.P.-R.); (D.E.P.-G.); (Á.S.A.-P.)
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (A.M.S.-R.); (Y.C.-Q.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Aydeé M. Solano-Reynoso
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (A.M.S.-R.); (Y.C.-Q.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Department of Basic Sciences, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Henry Palomino-Rincón
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (C.A.L.-S.); (H.P.-R.); (D.E.P.-G.); (Á.S.A.-P.)
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (A.M.S.-R.); (Y.C.-Q.)
| | - Yudith Choque-Quispe
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (A.M.S.-R.); (Y.C.-Q.)
- Water and Food Treatment Materials Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Department of Environmental Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Diego E. Peralta-Guevara
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (C.A.L.-S.); (H.P.-R.); (D.E.P.-G.); (Á.S.A.-P.)
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (A.M.S.-R.); (Y.C.-Q.)
- Water and Food Treatment Materials Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Elibet Moscoso-Moscoso
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (A.M.S.-R.); (Y.C.-Q.)
| | - Ángel S. Aiquipa-Pillaca
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (C.A.L.-S.); (H.P.-R.); (D.E.P.-G.); (Á.S.A.-P.)
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (A.M.S.-R.); (Y.C.-Q.)
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Zhang X, Li Z, Zheng X, Wen W, Wang X. Characteristics of Quinoa Protein Isolate Treated by Pulsed Electric Field. Foods 2024; 13:148. [PMID: 38201176 PMCID: PMC10778849 DOI: 10.3390/foods13010148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 12/26/2023] [Accepted: 12/30/2023] [Indexed: 01/12/2024] Open
Abstract
The aim of this study was to investigate the impact of a pulsed electric field (PEF) on the structural and functional properties of quinoa protein isolate (QPI). The findings revealed a significant alteration in the secondary structure of QPI following PEF treatment, converting the random coil into the β-sheet, resulting in an improvement in structure orderliness and an enhancement of thermal stability. The PEF treatment led to a reduction in particle size, induced structural unfolding, and increased the surface hydrophobicity, resulting in a statistically significant enhancement in the solubility, foaming, and emulsifying properties of QPI (p < 0.05). Specifically, PEF treatment at 7.5 kV/cm for 30 pulses was identified as the optimal condition for modifying QPI. This study provides a basis for the precision and range of application of pulsed electric field treatment and offers the possibility of improving the physical and chemical properties of quinoa protein.
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Affiliation(s)
- Xinyue Zhang
- Food Science and Engineering College, Shanxi Agricultural University, 1 Mingxian South Road, Taigu District, Jinzhong 030801, China; (X.Z.); (Z.L.); (X.Z.); (W.W.)
| | - Zhanrong Li
- Food Science and Engineering College, Shanxi Agricultural University, 1 Mingxian South Road, Taigu District, Jinzhong 030801, China; (X.Z.); (Z.L.); (X.Z.); (W.W.)
| | - Xiaojiao Zheng
- Food Science and Engineering College, Shanxi Agricultural University, 1 Mingxian South Road, Taigu District, Jinzhong 030801, China; (X.Z.); (Z.L.); (X.Z.); (W.W.)
| | - Wenjun Wen
- Food Science and Engineering College, Shanxi Agricultural University, 1 Mingxian South Road, Taigu District, Jinzhong 030801, China; (X.Z.); (Z.L.); (X.Z.); (W.W.)
- Houji Laboratory in Shanxi Province, No. 81 Longcheng Street, Xiaodian District, Taiyuan 030031, China
| | - Xiaowen Wang
- Food Science and Engineering College, Shanxi Agricultural University, 1 Mingxian South Road, Taigu District, Jinzhong 030801, China; (X.Z.); (Z.L.); (X.Z.); (W.W.)
- Houji Laboratory in Shanxi Province, No. 81 Longcheng Street, Xiaodian District, Taiyuan 030031, China
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