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Sun M, Zhuang Y, Gu Y, Zhang G, Fan X, Ding Y. A comprehensive review of the application of ultrasonication in the production and processing of edible mushrooms: Drying, extraction of bioactive compounds, and post-harvest preservation. ULTRASONICS SONOCHEMISTRY 2024; 102:106763. [PMID: 38219551 PMCID: PMC10825639 DOI: 10.1016/j.ultsonch.2024.106763] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Revised: 12/20/2023] [Accepted: 01/07/2024] [Indexed: 01/16/2024]
Abstract
Edible mushrooms are high in nutrients, low in calories, and contain bioactive substances; thus, they are a valuable food source. However, the high moisture content of edible mushrooms not only restricts their storage and transportation after harvesting, but also leads to a shorter processable cycle, production and processing limitations, and a high risk of deterioration. In recent years, ultrasonic technology has been widely applied to various food production operations, including product cleaning, post-harvest preservation, freezing and thawing, emulsifying, and drying. This paper reviews applications of ultrasonic technology in the production and processing of edible mushrooms in recent years. The effects of ultrasonic technology on the drying, extraction of bioactive substances, post-harvest preservation, shelf life/preservation, freezing and thawing, and frying of edible mushrooms are discussed. In summary, the application of ultrasonic technology in the edible mushroom industry has a positive effect and promotes the development of this industry.
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Affiliation(s)
- Mianli Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China
| | - Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China.
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China.
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High-Power Ultrasound in Gas Phase: Effects on the Bioactive Compounds Release from Red Bell Pepper during In Vitro Gastrointestinal Digestion. Antioxidants (Basel) 2023; 12:antiox12020356. [PMID: 36829915 PMCID: PMC9952216 DOI: 10.3390/antiox12020356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/27/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023] Open
Abstract
High-power ultrasound in gas-phase (28.8 kW/m3 for 120 min at 17.5 ± 0.3 °C) has been evaluated as a pre-treatment to enhance the release of antioxidants and phenolic compounds from red bell pepper during digestion. The moisture content decreased (34 ± 4%) while both the antioxidant activity (between 4 ± 1% and 21 ± 1%) and the phenolic compounds content (37 ± 4%) increased after the treatment. Moreover, microstructural changes were observed in the treated sample, with the appearance of breaks in the plant tissue, cell shrinkage, and an increased number of cells per area unit (28 ± 2%). Bioaccessibility was determined by in vitro gastrointestinal digestion. The total release of antioxidants and phenolic compounds after gastrointestinal digestion was 22-55% higher and 45 ± 7% higher, respectively, in the sonicated sample, with cell swelling and a 9.2 ± 0.1% higher number of cells per area unit. Therefore, the ultrasound treatment caused microstructural changes in the red bell pepper tissue, which could help to explain the higher release of bioactive compounds.
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Combining UV Irradiation and Alkaline Deacetylation to Obtain Vitamin D- and Chitosan-Enriched Fractions from Shiitake Mushrooms (Lentinula edodes). FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-02998-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Pandiselvam R, Aydar AY, Kutlu N, Aslam R, Sahni P, Mitharwal S, Gavahian M, Kumar M, Raposo A, Yoo S, Han H, Kothakota A. Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review. ULTRASONICS SONOCHEMISTRY 2023; 92:106261. [PMID: 36516722 PMCID: PMC9755246 DOI: 10.1016/j.ultsonch.2022.106261] [Citation(s) in RCA: 20] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 11/25/2022] [Accepted: 12/06/2022] [Indexed: 05/03/2023]
Abstract
One of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, expenses, and energy usage in the drying process. Pre-treatments are therefore effectively used before drying to enhance heat and mass transfer, increase drying efficiency, and lessen degradation of final product quality. When food is dried, changes are expected in its taste, color, texture, and physical, chemical, and microbial properties. This has led to the need for research and development into the creation of new and effective pre-treatment technologies including high-pressure processing, pulsed electric field, ultraviolet irradiation, and ultrasound. Sound waves that have a frequency >20 kHz, which is above the upper limit of the audible frequency range, are referred to as "ultrasound". Ultrasonication (US) is a non-thermal technology, that has mechanical, cavitational, and sponge effects on food materials. Ultrasound pre-treatment enhances the drying characteristics by producing microchannels in the food tissue, facilitating internal moisture diffusion in the finished product, and lowering the barrier to water migration. The goal of ultrasound pre-treatment is to save processing time, conserve energy, and enhance the quality, safety, and shelf-life of food products. This study presents a comprehensive overview of the fundamentals of ultrasound, its mechanism, and how the individual effects of ultrasonic pre-treatment and the interactive effects of ultrasound-assisted technologies affect the drying kinetics, bioactive components, color, textural, and sensory qualities of food. The difficulties that can arise when using ultrasound technology as a drying pretreatment approach, such as inadequate management of heat, the employment of ultrasound at a limited frequency, and the generation of free radicals, have also been explained.
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Affiliation(s)
- R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671 124, Kerala, India.
| | - Alev Yüksel Aydar
- Department of Food Engineering, Manisa Celal Bayar University, 45140, Yunusemre, Manisa, Turkiye.
| | - Naciye Kutlu
- Department of Food Processing, Aydıntepe Vocational College, Bayburt University, 69500 Aydıntepe, Bayburt, Turkiye
| | - Raouf Aslam
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Prashant Sahni
- College of Dairy and Food Technology, Agriculture University, Jodhpur, 342304, Rajasthan, India
| | - Swati Mitharwal
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship & Management (NIFTEM), Kundli 131028, India
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Matunga, Mumbai 400019, India
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Sunghoon Yoo
- Audit Team, Hanmoo Convention (Oakwood Premier), 49, Teheran-ro 87-gil, Gangnam-gu, Seoul 06164, South Korea.
| | - Heesup Han
- College of Hospitality and Tourism Management, Sejong University, 98 Gunja-Dong, Gwanjin-Gu, Seoul 143-747, South Korea.
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
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5
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Research on the Vegetable Shrinkage During Drying and Characterization and Control Based on LF-NMR. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02917-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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6
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Namjoo M, Moradi M, Dibagar N, Niakousari M. Cold Plasma Pretreatment Prior to Ultrasound-assisted Air Drying of Cumin Seeds. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02863-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Xu B, Sylvain Tiliwa E, Yan W, Roknul Azam S, Wei B, Zhou C, Ma H, Bhandari B. Recent development in high quality drying of fruits and vegetables assisted by ultrasound: A review. Food Res Int 2022; 152:110744. [DOI: 10.1016/j.foodres.2021.110744] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 09/22/2021] [Accepted: 10/06/2021] [Indexed: 01/04/2023]
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8
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Yamashina K, Yamamoto S, Matsumoto M, Iwasa K, Takeda N, Haruta C, Maruyama K, Shimizu K, Yoshikawa K. Suppressive Effect of Fruiting Bodies of Medicinal Mushrooms on Demyelination and Motor Dysfunction in a Cuprizone-Induced Multiple Sclerosis Mouse Model. Int J Med Mushrooms 2022; 24:15-24. [DOI: 10.1615/intjmedmushrooms.2022044840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Reche C, Rosselló C, Umaña MM, Eim V, Simal S. Mathematical Modelling of Ultrasound-Assisted Extraction Kinetics of Bioactive Compounds from Artichoke By-Products. Foods 2021; 10:foods10050931. [PMID: 33922734 PMCID: PMC8146431 DOI: 10.3390/foods10050931] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/09/2021] [Accepted: 04/21/2021] [Indexed: 01/06/2023] Open
Abstract
Valorization of an artichoke by-product, rich in bioactive compounds, by ultrasound-assisted extraction, is proposed. The extraction yield curves of total phenolic content (TPC) and chlorogenic acid content (CAC) in 20% ethanol (v/v) with agitation (100 rpm) and ultrasound (200 and 335 W/L) were determined at 25, 40, and 60 °C. A mathematical model considering simultaneous diffusion and convection is proposed to simulate the extraction curves and to quantify both temperature and ultrasound power density effects in terms of the model parameters variation. The effective diffusion coefficient exhibited temperature dependence (72% increase for TPC from 25 °C to 60 °C), whereas the external mass transfer coefficient and the equilibrium extraction yield depended on both temperature (72% and 90% increases for TPC from 25 to 60 °C) and ultrasound power density (26 and 51% increases for TPC from 0 (agitation) to 335 W/L). The model allowed the accurate curves simulation, the average mean relative error being 5.3 ± 2.6%. Thus, the need of considering two resistances in series to satisfactorily simulate the extraction yield curves could be related to the diffusion of the bioactive compound from inside the vegetable cells toward the intercellular volume and from there, to the liquid phase.
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Lei Y, Wang W, Zhang C, Wang D, Zhuang W, Zheng B, Lo YM, Tian Y. Evaluation of the chemical qualities and microstructural changes of Lentinula edodes caused by airborne ultrasonic treatment combined with microwave vacuum drying. J Food Sci 2021; 86:667-676. [PMID: 33496977 DOI: 10.1111/1750-3841.15593] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 12/16/2020] [Accepted: 12/18/2020] [Indexed: 12/01/2022]
Abstract
This study analyzed a new drying method using airborne ultrasound combined with microwave vacuum to study its effect on the quality characteristics and microstructure of dehydrated L. edodes. Ultrasonic treatment resulted in many micropores in the product, forming the sponge effect caused by ultrasonic waves, which can promote the rapid evaporation of water in the product. Samples of Lentinula edodes individuals were dried using four methods: hot air drying (HAD), microwave vacuum drying (MVD), microwave vacuum drying after ultrasonic pretreatment (US+MVD) and airborne ultrasonic treatment combined with microwave vacuum drying (USMVD). The results showed that USMVD can reduced the loss of total sugar, total phenol, and total antioxidants in L. edodes, and increased the relative content of ergosterol, sulfur compounds, and free amino acids (p < 0.05). Scanning electron microscope observation revealed that USMVD resulted in a uniform reticular porous structure, which could better maintain desirable levels of nutrients. Therefore, USMVD can produce high quality products. PRACTICAL APPLICATION: Airborne ultrasonic waves combined with MVD provides an innovative drying method for mushrooms, which has not been studied at present. The mixed drying method has great potential in maintaining product quality. It provides a theoretical basis for studying drying technology in the future.
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Affiliation(s)
- Yanping Lei
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Weiwei Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Chong Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Danni Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Weijing Zhuang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, China.,China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Y Martin Lo
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Yuting Tian
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, China.,China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, China
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Shi X, Yang Y, Li Z, Wang X, Liu Y. Moisture transfer and microstructure change of banana slices during contact ultrasound strengthened far-infrared radiation drying. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102537] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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12
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Jiang Q, Zhang M, Mujumdar AS. UV induced conversion during drying of ergosterol to vitamin D in various mushrooms: Effect of different drying conditions. Trends Food Sci Technol 2020; 105:200-210. [PMID: 32982063 PMCID: PMC7508054 DOI: 10.1016/j.tifs.2020.09.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 08/28/2020] [Accepted: 09/19/2020] [Indexed: 12/13/2022]
Abstract
BACKGROUND Mushrooms are increasingly popular around the world as a nutritional food which is an excellent source of vitamin D2. Although natural mushrooms often contain very little vitamin D2 as many are grown in the dark, they are rich in ergosterol, a precursor to vitamin D2. Ergosterol can be converted to vitamin D2 under ultraviolet radiation. Due to the high water content of fresh mushroom, its quality deteriorates rapidly after harvest, and drying is the most commonly used technology to extend the shelf life. The vitamin D2 content of dried mushrooms depends on the drying conditions used. SCOPE AND APPROACH In this review, the chemistry of the photo-conversion process of ergosterol to vitamin D2 under ultraviolet radiation is introduced. The ergosterol and vitamin D contents in different mushroom varieties are discussed. The effects of several drying methods and the influence of different drying conditions are reviewed.Key findings and conclusions: Thermal drying in the presence of UV has been proven to convert ergosterol into vitamin D and enhance the nutritional content of all types of edible mushrooms. Solar drying, hot air drying, freeze drying, microwave drying and infrared drying can be used for mushrooms drying under selected operating conditions. A critical evaluation of published literature demonstrates the importance of applying appropriate drying methodology to maximize the nutritional value of various types of edible mushrooms.
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Affiliation(s)
- Qiyong Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, 214122, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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Modelling of moisture migration during convective drying of pineapple slice considering non-isotropic shrinkage and variable transport properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3748-3761. [PMID: 32904001 DOI: 10.1007/s13197-020-04407-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/21/2020] [Accepted: 04/02/2020] [Indexed: 10/24/2022]
Abstract
The present work aims to develop a 3-dimensional finite element (FE) model to analyze moisture migration during drying of pineapple ring considering moisture dependent diffusion coefficient (D) and mass transfer coefficient (hm) along with radial and longitudinal shrinkage. Pineapple rings were dried at 70 °C temperature and 0.6 m/s air velocity to study the moisture loss and shrinkage kinetics during drying. Thickness, outer radius and inner radius of hollow cylindrical pineapple slices were reduced by 79.3%, 32.2%, and 51.2%, respectively due to the occurrence of shrinkage during drying. Non-linear regression analysis showed the quadratic model to best fitted to the experimental moisture ratio data for explaining the shrinkage phenomenon in pineapple slice during drying. Shrinkage was accommodated into FE modelling using the arbitrary lagrange-eulerian method. Consideration of variable D showed better agreement with the experimental data than consideration of constant D, however constant and variable hm predicted similar results. Incorporation of shrinkage phenomena during modelling led to prediction of more accurate result showing 0.06% deviation from experimental curve, but neglecting the shrinkage resulted in a 17% deviation. Hence, model developed with consideration of shrinkage along with variable D and hm presented best fit with experimental drying curve. Developed model allowed the visualization of spatial moisture profile within the sample during drying, which would be useful for estimating the correct drying time, optimizing and designing of drying process.
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Zhang J, Liu Y, Sun Z, Bai X, Chen Y. Drying characteristics and optimization of ultrasound‐strengthened cold air drying combined with sequential far‐infrared radiation drying on potato. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14632] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Jiayi Zhang
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
| | - Yunhong Liu
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
| | - Zhenke Sun
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
| | - Xiting Bai
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
| | - Yunfei Chen
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
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Effect of Ultrasonic Power on Water Removal Kinetics and Moisture Migration of Kiwifruit Slices During Contact Ultrasound Intensified Heat Pump Drying. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-019-02401-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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16
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Nie Y, Yu M, Zhou H, Zhang P, Yang W, Li B. Effect of boiling time on nutritional characteristics and antioxidant activities of Lentinus edodes and its broth. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1799077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Yuanyang Nie
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Mingjun Yu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Haoyu Zhou
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Penghui Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Wei Yang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Bo Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
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The effect of drying temperature on bioactive compounds and antioxidant activity of Leccinum scabrum (Bull.) Gray and Hericium erinaceus (Bull.) Pers. Journal of Food Science and Technology 2019; 57:513-525. [PMID: 32116361 PMCID: PMC7016157 DOI: 10.1007/s13197-019-04081-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 08/14/2019] [Accepted: 09/03/2019] [Indexed: 12/23/2022]
Abstract
In the study the effect of drying temperature on phenolic and organic acid content, total phenolic content, ergosterol content, antioxidant activity and content of 40 elements in fruiting bodies of Leccinum scabrum and Hericium erinaceus was estimated. The analysis was performed for fresh fruiting bodies and those dried at 20, 40 and 70 °C. Drying resulted in changes in the profile of phenolic and organic acids. Drying generally resulted in losses of the content of total phenolics, ergosterol and antioxidant activity in both species. However, a reduction and an increase of phenolic acids and organic acids were observed. The greatest reduction of the compounds was generally observed at 70 °C. The greatest losses concerned organic acids (some single components and total) (even more than 90% of some compounds). The inhibition of free radicals decreased in the following order: fresh samples > air-dried samples > samples dried at 40 °C > samples dried at 70 °C. The drying temperature affected only selected element contents in fruiting bodies.
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