Enhancement of Bioactive Compounds and Antioxidant Properties in Codonopsis pilosula Through Extrusion Processing and Development of Codonopsis-Oat Powder

<i>Codonopsis pilosula</i>, a valuable traditional herb, is rich in bioactive compounds like polysaccharides and phenolics. However, conventional processing methods may limit its functional properties and application in modern food industries. Extrusion processing, as an efficient and versatile technology, offers a promising approach to enhancing the bioactivity and utilization of botanical materials. In this study, <i>Codonopsis pilosula</i> was enhanced through extrusion processing. The results demonstrated that extrusion under the optimal conditions (screw speed of 250 rpm, moisture content of 20%, and barrel temperature of 131 °C) significantly enhanced the properties of <i>Codonopsis pilosula</i>. Specifically, the polysaccharide content increased from 244.41 to 271.00 mg/g, and the water solubility index rose markedly from 12.99% to 40.79%. Concurrently, a significant improvement in antioxidant activity was observed, with the hydroxyl radical scavenging rate increasing from 52.89% to 69.27% and the DPPH radical scavenging rate from 60.43% to 67.35%. Based on the optimized extrusion conditions, a Codonopsis oat flour was developed. Through orthogonal experiments, the optimal formulation ratio was identified, resulting in a flour product with moderate color and viscosity, a distinctive aroma, and a maximum sensory score of 88.7. These results demonstrate that extrusion is a viable approach for enhancing the functional properties of <i>Codonopsis pilosula</i>, providing a theoretical basis for its application in food processing lines and the development of functional foods.