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Guo Y, Chen X, Gong P, Long H, Wang J, Deng Z, Wang R, Han A, Qi Z, Yao W, Yang W, Wang J, Li N, Chen F. Characterization of an active film prepared with Lentinus edodes (shiitake) polysaccharide and its effect on post-harvest quality and storage of shiitake. Int J Biol Macromol 2023; 238:123973. [PMID: 36921827 DOI: 10.1016/j.ijbiomac.2023.123973] [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: 12/02/2022] [Revised: 02/26/2023] [Accepted: 03/04/2023] [Indexed: 03/14/2023]
Abstract
The aim of this study was to prepare a film based on shiitake (Lentinus edodes) stalk polysaccharides (LEP) for mushroom preservation. The effects of different LEP concentrations on physical, mechanical, antioxidant, and antimicrobial properties of the prepared film were evaluated. Using scanning electron microscopy, it was revealed that the addition of 1.5 % LEP resulted in homogeneous distribution in the prepared film, as well as greatly improved its antimicrobial properties. Moreover, LEP film resulted in superior mushroom preservation by regulating enzyme activities related to mushroom browning and softening, thereby decaying these processes. In addition, the prepared film maintained mushroom quality by reducing the accumulation of H2O2 and activating the regulatory system against oxidative stress. Collectively, the findings of the present study highlight the potential benefits of LEP films as a strategy to improve mushroom quality and prevent post-harvest spoilage, hence constituting a novel prospect for the development of shiitake by-products.
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Affiliation(s)
- Yuxi Guo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Pin Gong
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Hui Long
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jiating Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Zhenfang Deng
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Ruotong Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Aoyang Han
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Zhuoya Qi
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Wenbo Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Wenjuan Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jing Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Nan Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Fuxin Chen
- School of Chemistry and Chemical Engineering, Xi'an University of Science and Technology, Xi'an 710054, China
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Geng Z, Zhu L, Wang J, Yu X, Li M, Yang W, Hu B, Zhang Q, Yang X. Drying sea buckthorn berries ( Hippophae rhamnoides L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructure. Front Nutr 2023; 10:1106009. [PMID: 36845045 PMCID: PMC9944371 DOI: 10.3389/fnut.2023.1106009] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Accepted: 01/04/2023] [Indexed: 02/10/2023] Open
Abstract
Sea buckthorn berries are important ingredients in Chinese medicine and food processing; however, their high moisture content can reduce their shelf life. Effective drying is crucial for extending their shelf life. In the present study, we investigated the effects of hot-air drying (HAD), infrared drying (IRD), infrared-assisted hot-air drying (IR-HAD), pulsed-vacuum drying (PVD), and vacuum freeze-drying (VFD) on the drying kinetics, microstructure, physicochemical properties (color, non-enzyme browning index, and rehydration ratio), and total phenol, total flavonoid, and ascorbic acid contents of sea buckthorn berries. The results showed that the IR-HAD time was the shortest, followed by the HAD, IRD, and PVD times, whereas the VFD time was the longest. The value of the color parameter L* decreased from 53.44 in fresh sea buckthorn berries to 44.18 (VFD), 42.60 (PVD), 37.58 (IRD), 36.39 (HAD), and 36.00 (IR-HAD) in dried berries. The browning index also showed the same trend as the color change. Vacuum freeze-dried berries had the lowest browning index (0.24 Abs/g d.m.) followed by that of pulsed-vacuum-(0.28 Abs/g d.m.), infrared- (0.35 Abs/g d.m.), hot-air-(0.42 Abs/g d.m.), and infrared-assisted hot-air-dried berries (0.59 Abs/g d.m.). The ascorbic acid content of sea buckthorn berries decreased by 45.39, 53.81, 74.23, 77.09, and 79.93% after VFD, PVD, IRD, IR-HAD, and HAD, respectively. The vacuum freeze-dried and pulsed-vacuum-dried sea buckthorn berries had better physicochemical properties than those dried by HAD, IRD, and IR-HAD. Overall, VFD and PVD had the highest ascorbic acid and total phenolic contents, good rehydration ability, and bright color. Nonetheless, considering the high cost of VFD, we suggest that PVD is an optimal drying technology for sea buckthorn berries, with the potential for industrial application.
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Affiliation(s)
- Zhihua Geng
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Lichun Zhu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xianlong Yu
- Shandong Academy of Agricultural Machinery Sciences, Jinan, China
| | - Mengqing Li
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Wenxin Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Bin Hu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China,Xinjiang Production and Construction Corps, Key Laboratory of Modern Agricultural Machinery, Shihezi, China
| | - Qian Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Xuhai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China,Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi, China,*Correspondence: Xuhai Yang,
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Huang X, Li Y, Zhou X, Wang J, Zhang Q, Yang X, Zhu L, Geng Z. Prediction of Apple Slices Drying Kinetic during Infrared-Assisted-Hot Air Drying by Deep Neural Networks. Foods 2022; 11:3486. [PMID: 36360099 PMCID: PMC9658811 DOI: 10.3390/foods11213486] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 10/20/2022] [Accepted: 10/29/2022] [Indexed: 07/03/2024] Open
Abstract
The effects of temperature, air velocity, and infrared radiation distances on the drying characteristics and quality of apple slices were investigated using infrared-assisted-hot air drying (IRAHAD). Drying temperature and air velocity had remarkable effects on the drying kinetics, color, total phenol content, total flavonoid content, and vitamin C content (VCC) of apple slices. Infrared radiation distance demonstrated similar results, other than for VCC and color. The shortest drying time was obtained at 70 °C, air velocity of 3 m/s and infrared radiation distance of 10 cm. A deep neural network (DNN) was developed, based on 4526 groups of apple slice drying data, and was applied to predict changes in moisture ratio (MR) and dry basis moisture content (DBMC) of apple slices during drying. DNN predicted that the coefficient of determination (R2) was 0.9975 and 1.0000, and the mean absolute error (MAE) was 0.001100 and 0.000127, for MR and DBMC, respectively. Furthermore, DNN obtained the highest R2 and lowest MAE values when compared with multilayer perceptron (MLP) and support vector regression (SVR). Therefore, DNN can provide new ideas for the rapid detection of apple moisture and guide apple processing in order to improve quality and intelligent control in the drying process.
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Affiliation(s)
- Xiao Huang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China
| | - Yongbin Li
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China
| | - Xiang Zhou
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China
| | - Jun Wang
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi 832000, China
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Qian Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi 832000, China
- Xinjiang Production and Construction Corps Key Laboratory of Modern Agricultural Machinery, Shihezi 832000, China
| | - Xuhai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi 832000, China
- Xinjiang Production and Construction Corps Key Laboratory of Modern Agricultural Machinery, Shihezi 832000, China
| | - Lichun Zhu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China
| | - Zhihua Geng
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China
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Ai Z, Ren H, Lin Y, Sun W, Yang Z, Zhang Y, Zhang H, Yang Z, Pandiselvam R, Liu Y. Improving drying efficiency and product quality of Stevia rebaudiana leaves using innovative medium-and short-wave infrared drying (MSWID). INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Tepe FB. Impact of Pretreatments and Hybrid Microwave Assisting on Drying Characteristics and Bioactive Properties of Apple Slices. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fadime Begüm Tepe
- Department of Food Technology, Şebinkarahisar Vocational School of Technical Science Giresun University Giresun Turkey
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Xu B, Feng M, Chitrakar B, Wei B, Wang B, Zhou C, Ma H, Wang B, Chang L, Ren G, Duan X. Selection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention. Food Chem 2022; 385:132539. [PMID: 35278739 DOI: 10.1016/j.foodchem.2022.132539] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/21/2022] [Accepted: 02/21/2022] [Indexed: 11/19/2022]
Abstract
Awareness of edible rose being beneficial for health has attracted researchers in exploring different rose products. The study aimed to investigate effects of vacuum freeze drying (VFD), hot air drying (HAD), heat pump drying (HPD), relative humidity drying (RHD) and catalytic infrared drying (CID) on the physicochemical properties, and volatile organic compounds (VOCs) of Pingyin roses. Results showed that the VFD roses had significantly (p < 0.05) bright color, complete tissue cells, low shrinkage, and good plasma membrane permeability. CID roses showed the highest total phenols content (164.09 ± 0.88 mg/g) and the strongest antioxidant activity. Besides, the odor is the most crucial indicator for dried roses. VFD can well prevent the odor from diminishing/destroying and preserve the natural smell of rose. Thermal drying including HAD, HPD, RHD, and CID, could cause significant losses of VOCs. Consequently, the findings can provide the scientific basis for future large-scale production of dried rose products.
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Affiliation(s)
- Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Min Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei 071001, China
| | - Benxi Wei
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Bin Wang
- Shandong Huamei Biology Science &Technology Co., Pingyin, Shandong 250400, China
| | - Lu Chang
- Shandong Huamei Biology Science &Technology Co., Pingyin, Shandong 250400, China
| | - Guangyue Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Xu Duan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
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Guo Y, Chen X, Gong P, Guo J, Deng D, He G, Ji C, Wang R, Long H, Wang J, Yao W, Yang W, Chen F. Effect of shiitake mushrooms polysaccharide and chitosan coating on softening and browning of shiitake mushrooms (Lentinus edodes) during postharvest storage. Int J Biol Macromol 2022; 218:816-827. [PMID: 35907449 DOI: 10.1016/j.ijbiomac.2022.07.193] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 07/18/2022] [Accepted: 07/24/2022] [Indexed: 02/01/2023]
Abstract
We investigated the browning and softening of fresh Lentinula edodes (LE) coated with polysaccharides (LEP) isolated from LE stalks and stored at 4 °C for 15 days. The results showed that compared to the chitosan-coated and uncoated LE, the LEP-treated mushrooms showed significant improvements in several qualities during storage, such as reduced weight loss, retention of hardness and springiness, improved soluble protein content, and reduced browning, malondialdehyde content, and electrolyte leakage rate. The best results were obtained with 1.5 % LEP. LEP improved the activities of peroxidase, catalase, superoxide dismutase, ascorbate peroxidase, and phenylalanine ammonialyase and significantly reduced the accumulation of hydrogen peroxide during storage compared to the control samples. In addition, the LEP treatment maintained the high antioxidant activity of LE during storage. Notably, LEP inhibited browning-related enzymes (polyphenol oxidase and tyrosinase) to reduce browning. It also maintained high levels of cellulase, chitinase, and β-1,3 glucanase to improve softening during storage. These findings suggest the potential of LEP to improve the post-harvest quality of mushrooms, allowing a storage period of up to 15 days (extending the shelf life by six days) and indirectly suggesting that the polysaccharide component of LEP can act as a self-defense additive to protect against spoilage during storage.
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Affiliation(s)
- Yuxi Guo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Pin Gong
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Jing Guo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Dan Deng
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Guanglian He
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Chenglong Ji
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Ruotong Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Hui Long
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jiating Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Wenbo Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Wenjuan Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Fuxin Chen
- School of Chemistry and Chemical Engineering, Xi'an University of Science and Technology, Xi'an 710054, China
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Nesterenko N, Belinska S, Motuzka I, Mardar M, Bolila N, Slobodyanyuk N, Ivaniuta A, Menchynska A, Holembovska N, Israelian V. A multiplicative approach to optimize the consumer properties of quick-frozen semifinished products from cultivated champignons. POTRAVINARSTVO 2022. [DOI: 10.5219/1755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
It is possible to maximise the consumer properties of grown fruit and vegetable products, significantly reduce their losses during the life cycle, and satisfy the public demand for products ready for consumption by using different preservation methods, particularly freezing. It has been found that the freezing of mushrooms without pretreatment does not provide a high-quality finished product. It justifies the expediency of mushroom pretreatment before freezing to stabilize their consumer properties. The inhibition effect of high temperatures on the oxidoreductase activity has been confirmed, ensuring the high preservation of cultivated champignons' natural color and consistency. A quasimetric assessment of the quality of quick-frozen cultivated mushrooms was performed, and the optimal heat treatment parameters were determined. Before freezing, blanched mushrooms' efficiency with polysaccharides has been scientifically proved. Rational concentrations and types of polysaccharides for mushroom processing have been determined. It has been established that blanching champignons in 0.1% citric acid solution followed by xanthan gum (0.2%), guar gum (0.1%), and lamidan (0.1%) processing ensure stability of consumer properties of quick-frozen semifinished products made of cultured champignons. After defrosting, they have an attractive appearance, natural light brown colour, elastic consistency, well-expressed mushroom flavour, and harmonious taste.
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Wang J, Chen Y, Wang H, Wang S, Lin Z, Zhao L, Xu H. Ethanol and blanching pretreatments change the moisture transfer and physicochemical properties of apple slices via microstructure and cell-wall polysaccharides nanostructure modification. Food Chem 2022; 381:132274. [PMID: 35121323 DOI: 10.1016/j.foodchem.2022.132274] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 01/21/2022] [Accepted: 01/25/2022] [Indexed: 11/04/2022]
Abstract
The impacts of ethanol pretreatment and blanching on moisture transfer, microstructure, and nanostructure of cell-wall polysaccharides of apple slices were studied. The physicochemical properties, namely, color, rehydration, and antioxidant capacity were also evaluated. The results corroborated that the use of ethanol and blanching reduced drying time 45-60% and 21-42% at various drying temperatures (50, 60, 70, and 80 °C), respectively, compared to controls. Ethanol loosened the cell wall structure, thereby reducing the internal resistance of moisture diffusion, and the changes in cell wall structure caused by blanching were mainly due to the β-elimination degradation of pectins. Both samples of ethanol pretreatment and blanching possessed lower browning index and higher antioxidant capacity compared with the untreated ones. Overall, ethanol pretreated products exhibited the shortest drying time, less color change and higher antioxidant capacity. These results provide new insights on possible mechanisms about ethanol pretreatment and blanching to improve drying.
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Affiliation(s)
- Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yuxian Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hui Wang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Shuyao Wang
- Bioresource Engineering, McGill University, 21111 Lakeshore Roadc, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada.
| | - Zina Lin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Lili Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
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