Table 1_Mechanism of physicochemical quality formation in Polygonatum odoratum powder prepared by vacuum microwave drying combined with extrusion-cooking: a metabolomics-based analysis.xlsx

The powdered form of P. odoratum offers greater convenience for modern food applications. This study aims to develop efficient processing strategies for high-quality P. odoratum powder.</p>Methods<p>This study used fresh P. odoratum as raw material to investigate the quality of powder produced by vacuum microwave drying combined with extrusion cooking (combined approach) and compared it with powders obtained by hot-air drying and vacuum microwave drying alone.

Electronic sensory technology, including electronic eye (e-eye), electronic noses (e-nose), and electronic tongues (e-tongue), were utilized to evaluate physical properties, in vitro antioxidant activity assays were used to preliminarily evaluate functional activity, and chemical analytical methods were employed for analyzing the main active components. Meantime, the differences in saponins and flavonoids among different processed products were determined by broad-targeted metabolomics techniques.