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Li S, He X, Zhang X, Kong KW, Xie J, Sun J, Wang Z. Integration of volatile and non-volatile metabolite profile, and in vitro digestion reveals the differences between different preparation methods on physico-chemical and biological properties of Gastrodia elata. Food Chem 2024; 463:141177. [PMID: 39260170 DOI: 10.1016/j.foodchem.2024.141177] [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: 02/21/2024] [Revised: 07/08/2024] [Accepted: 09/05/2024] [Indexed: 09/13/2024]
Abstract
Gastrodia elata Blume (G. elata) is a traditional medicinal and edible plant whose quality is significantly influenced by post-harvest processing. To obtain an optimal post-harvest processing method for G. elata, this study employed sensory evaluation, scanning electron microscopy (SEM), gas chromatography-ion mobility spectrometry (GC-IMS), and non-targeted metabolomics, in conjunction with an in vitro digestion model, to assess the impact of different processing and drying methods on the quality of G. elata. The findings showed that the steam treatment followed by heat pump drying resulted in the highest levels of total phenols, total flavonoids, and polysaccharides in G. elata, and caused more pronounced damage to its microstructure. This treatment also maintained the highest antioxidant activities and optimal acetylcholinesterase (AChE) inhibition capacity throughout in vitro digestion, meanwhile, effectively eliminating the unpleasant odor and achieving the highest sensory scores. Furthermore, non-targeted metabolomic analysis revealed noteworthy alterations in the metabolite profile of G. elata, mainly related to purine metabolism and the biosynthesis of amino acids pathways. This study provides valuable insights into the post-harvest processing of G. elata.
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Affiliation(s)
- Shi Li
- Yunnan Provincial Key Laboratory for Conservation and Utilization of In-forest Resource, Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China
| | - Xiahong He
- Yunnan Provincial Key Laboratory for Conservation and Utilization of In-forest Resource, Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China.
| | - Xuechun Zhang
- Yunnan Provincial Key Laboratory for Conservation and Utilization of In-forest Resource, Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China
| | - Kin Weng Kong
- Department of Molecular Medicine, Faculty of Medicine, Universiti Malaya, Kuala Lumpur 50603, Malaysia
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jian Sun
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Zhenxing Wang
- Yunnan Provincial Key Laboratory for Conservation and Utilization of In-forest Resource, Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China.
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2
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Yang H, Li W, Zi L, Xu N, Guo Z, Chen B, Hua Y, Guo L. Comprehensive analysis of the dynamic changes of volatile and non-volatile metabolites in boletus edulis during processing by HS-SPME-GC-MS and UPLC-MS/MS analysis. Food Chem X 2024; 22:101487. [PMID: 38855096 PMCID: PMC11157221 DOI: 10.1016/j.fochx.2024.101487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 05/16/2024] [Accepted: 05/16/2024] [Indexed: 06/11/2024] Open
Abstract
In order to investigate the dynamic changes of flavor compounds, Ultra Performance Liquid Chromatography Tandem Mass Spectrometry (UPLC-MS/MS) combined with Headspace Solid Phase Microextraction Gas Chromatography Mass Spectrometry (HS-SPME-GC-MS) was used to detect the metabolites in different drying processes. A total of 80 volatile compounds and 1319 non-volatile compounds were identified. The trend in the changes of C-8 compounds and sulfur-containing compounds were generally consistent with the trend of key enzyme activities. 479 differential metabolites were identified and revealed that metabolic profiles of compounds in Boletus edulis were altered with increased organic acids and derivatives and lipids and lipid-like molecules. Fatty acids and amino acids were transformed into volatile compounds under the action of enzymes, which played a significant role in the formation of the distinctive flavor of Boletus edulis. Our study provided a theoretical support for fully comprehending the formation mechanism of flavor from Boletus edulis during drying processes.
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Affiliation(s)
- Hao Yang
- The Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming, Yunnan, 650224, China
- College of Biological Science and Food Engineering, Southwest Forestry University, Kunming, Yunnan, 650224, China
| | - Weilan Li
- The Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming, Yunnan, 650224, China
- College of Biological Science and Food Engineering, Southwest Forestry University, Kunming, Yunnan, 650224, China
| | - Luxi Zi
- The Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming, Yunnan, 650224, China
- College of Biological Science and Food Engineering, Southwest Forestry University, Kunming, Yunnan, 650224, China
| | - Ningmeng Xu
- The Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming, Yunnan, 650224, China
- College of Biological Science and Food Engineering, Southwest Forestry University, Kunming, Yunnan, 650224, China
| | - Zhengyin Guo
- College of Biological Science and Food Engineering, Southwest Forestry University, Kunming, Yunnan, 650224, China
| | - Bangjie Chen
- College of Biological Science and Food Engineering, Southwest Forestry University, Kunming, Yunnan, 650224, China
| | - Yan Hua
- The Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming, Yunnan, 650224, China
| | - Lei Guo
- The Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming, Yunnan, 650224, China
- College of Biological Science and Food Engineering, Southwest Forestry University, Kunming, Yunnan, 650224, China
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3
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Liao Y, Liu Y, Zhang W, Dong H, Yang L, Zhang J, Wang Y, Cheng S, Chen G. Effects of variable-temperature drying on the qualities and sweet-substance profile of Zizyphus jujuba Mill. cv. Junzao. Food Chem X 2024; 22:101361. [PMID: 38633738 PMCID: PMC11021840 DOI: 10.1016/j.fochx.2024.101361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Revised: 03/22/2024] [Accepted: 04/03/2024] [Indexed: 04/19/2024] Open
Abstract
The changes in the qualities and sweet-substance levels of Junzao jujube during variable-temperature drying (VTD) were investigated. The results showed that VTD retains the original color of jujube, reduces its hardness and chewiness, and decreases its wrinkling while shortening the drying time by 13.2% compared with that of constant temperature drying (CTD). "Electronic-tongue" taste analysis showed that the sweetness of VTD jujube is significantly higher than that for CTD. This is shown to be related to the contents of sucrose, fructose, and glucose, as well as the activities of invertase and sucrose synthase enzymes. In addition, the content trends for sweet amino acids are correlated with the temperature gradient used in VTD. Thus, the present study elucidates the factors governing the transformation of sugar substances in jujube during VTD, as well as providing a practical reference for the application of VTD in the jujube industry.
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Affiliation(s)
- Yaxuan Liao
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Yuxing Liu
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Weida Zhang
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Hao Dong
- Shihezi Testing Institute of Quality and Metrology, Shihezi 832000, PR China
| | - Liqing Yang
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Jiajun Zhang
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Yunuo Wang
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Shaobo Cheng
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Guogang Chen
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
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4
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Wu X, Du Z, Liu L, Chen Z, Li Y, Fu S. Integrative Analysis of Transcriptome and Metabolome Sheds Light on Flavonoid Biosynthesis in the Fruiting Body of Stropharia rugosoannulata. J Fungi (Basel) 2024; 10:254. [PMID: 38667925 PMCID: PMC11051051 DOI: 10.3390/jof10040254] [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: 01/31/2024] [Revised: 03/13/2024] [Accepted: 03/20/2024] [Indexed: 04/28/2024] Open
Abstract
Flavonoids are a diverse family of natural compounds that are widely distributed in plants and play a critical role in plant growth, development, and stress adaptation. In recent years, the biosynthesis of flavonoids in plants has been well-researched, with the successive discovery of key genes driving this process. However, the regulation of flavonoid biosynthesis in fungi remains unclear. Stropharia rugosoannulata is an edible mushroom known for its high nutritional and pharmacological value, with flavonoids being one of its main active components. To investigate the flavonoid content of S. rugosoannulata, a study was conducted to extract and determine the total flavonoids at four stages: young mushroom (Ym), gill (Gi), maturation (Ma), and parachute-opening (Po). The findings revealed a gradual increase in total flavonoid concentration as the fruiting body developed, with significant variations observed between the Ym, Gi, and Ma stages. Subsequently, we used UPLC-MS/MS and transcriptome sequencing (RNA-seq) to quantify the flavonoids and identify regulatory genes of Ym, Gi, and Ma. In total, 53 flavonoid-related metabolites and 6726 differentially expressed genes (DEGs) were identified. Through KEGG pathway enrichment analysis, we identified 59 structural genes encoding flavonoid biosynthesis-related enzymes, most of which were up-regulated during the development of the fruiting body, consistent with the accumulation of flavonoids. This research led to the establishment of a comprehensive transcriptional metabolic regulatory network encompassing flavonoids, flavonoid synthases, and transcription factors (TFs). This represents the first systematic exploration of the molecular mechanism of flavonoids in the fruiting of fungi, offering a foundation for further research on flavonoid mechanisms and the breeding of high-quality S. rugosoannulata.
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Affiliation(s)
- Xian Wu
- School of Pharmacy, Zunyi Medical University, Zunyi 563000, China;
| | - Zhihui Du
- Guizhou Horticulture Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550009, China; (Z.D.); (L.L.); (Z.C.)
| | - Lian Liu
- Guizhou Horticulture Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550009, China; (Z.D.); (L.L.); (Z.C.)
| | - Zhilin Chen
- Guizhou Horticulture Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550009, China; (Z.D.); (L.L.); (Z.C.)
| | - Yurong Li
- Guizhou Horticulture Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550009, China; (Z.D.); (L.L.); (Z.C.)
| | - Shaobin Fu
- School of Pharmacy, Zunyi Medical University, Zunyi 563000, China;
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Gu H, Si B, Yang C, Jia M, Lu Y, Lv L, Guo Y. Elimination of Acrolein by Disodium 5'-Guanylate or Disodium 5'-Inosinate at High Temperature and Its Application in Roasted Pork Patty. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:20314-20324. [PMID: 38078910 DOI: 10.1021/acs.jafc.3c05064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2023]
Abstract
Acrolein (ACR) is a highly active, simple unsaturated aldehyde found in various high-temperature processed foods. Its long-term accumulation in the human body increases the risk of chronic diseases. Animal and plant foodstuffs are rich in disodium 5'-guanylate (GMP) and disodium 5'-inosinate (IMP), which are authorized flavor enhancers. Herein, we used liquid chromatography with tandem mass spectrometry to explore the reaction-active kinetics and pathway of the interaction between GMP/IMP and ACR and validated it in roasted pork patties. Our results suggested that GMP and IMP could efficiently eliminate ACR by forming ACR adducts (GMP-ACR, IMP-ACR). In addition, IMP exhibited a higher reaction rate, whereas GMP had a good trapping capacity at a later stage. As carriers of GMP and IMP, dried mushrooms and shrimp exhibited an effective ACR-trapping ability in the ACR model and roasted pork patty individually and in combination. Adding 10% of dried mushroom or shrimp alone or 5% of dried mushroom and shrimp in combination eliminated up to 53.9%, 55.8%, and 55.2% ACR in a roasted pork patty, respectively. This study proposed a novel strategy to eliminate the generation of ACR in roasted pork patties by adding foodstuffs rich in GMP and IMP.
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Affiliation(s)
- Huihui Gu
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China
| | - Bo Si
- National Liquor Product Quality Supervision and Inspection Center, Suqian Product Quality Supervision & Inspection Institute, 889 Fazhan Road, Suqian, Jiangsu 223800, People's Republic of China
| | - Chen Yang
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China
| | - Mengwei Jia
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China
| | - Yongling Lu
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China
| | - Lishuang Lv
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China
| | - Yuxing Guo
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China
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6
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Xu H, Guan Y, Shan C, Xiao W, Wu M. Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes. ULTRASONICS SONOCHEMISTRY 2023; 101:106670. [PMID: 37922719 PMCID: PMC10643530 DOI: 10.1016/j.ultsonch.2023.106670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 10/26/2023] [Accepted: 10/28/2023] [Indexed: 11/07/2023]
Abstract
Thermoultrasound (USB) as a promising alternative to traditional hot water (HWB) blanching was employed to blanch sweet potatoes and its influence on enzyme activity, drying behavior, energy consumption and physiochemical properties of sweet potatoes were investigated. Results showed that successive increases in blanching temperature and time resulted in significant (p < 0.05) decreases in PPO and POD activities. Compared to HWB, USB led to more effective drying by promoting texture softening, moisture diffusion, microstructure alterations, and microchannels formation, which significantly reduced energy consumption and improved the overall quality of the dried sample. Specifically, USB at 65 °C for 15 min improved water holding capacity and ABTS, while USB at 65 °C for 30 min improved color (more red and yellow), total phenolic content, total carotenoid content, and DPPH. Unfortunately, blanching process showed detrimental effects on the amino acid composition of dried samples. Overall, the development of thermoultrasound assisted blanching for sweet potatoes has the potential to revolutionize the processing and production of high-quality sweet potato products, while also improving the sustainability of food processing operations.
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Affiliation(s)
- Huihuang Xu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Yaru Guan
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Chun Shan
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Wanru Xiao
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Min Wu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
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7
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Zheng C, Li J, Liu H, Wang Y. Review of postharvest processing of edible wild-grown mushrooms. Food Res Int 2023; 173:113223. [PMID: 37803541 DOI: 10.1016/j.foodres.2023.113223] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 10/08/2023]
Abstract
Edible wild-grown mushrooms, plentiful in resources, have excellent organoleptic properties, flavor, nutrition, and bioactive substances. However, fresh mushrooms, which have high water and enzymatic activity, are not protected by cuticles and are easily attacked by microorganisms. And wild-grown mushroom harvesting is seasonal the harvest of edible wild-grown mushrooms is subject to seasonality, so their market availability is challenging. Many processing methods have been used for postharvest mushroom processing, including sun drying, freezing, packaging, electron beam radiation, edible coating, ozone, and cooking, whose effects on the parameters and composition of the mushrooms are not entirely positive. This paper reviews the effect of processing methods on the quality of wild and some cultivated edible mushrooms. Drying and cooking, as thermal processes, reduce hardness, texture, and color browning, with the parallel that drying reduces the content of proteins, polysaccharides, and phenolics while cooking increases the chemical composition. Freezing, which allows mushrooms to retain better hardness, color, and higher chemical content, is a better processing method. Water washing and ozone help maintain color by inhibiting enzymatic browning. Edible coating facilitates the maintenance of hardness and total sugar content. Electrolytic water (EW) maintains total phenol levels and soluble protein content. Pulsed electric field and ultrasound (US) inhibit microbial growth. Frying maintains carbohydrates, lipids, phenolics, and proteins. And the mushrooms processed by these methods are safe. They are the focus of future research that combines different methods or develops new processing methods, molecular mechanisms of chemical composition changes, and exploring the application areas of wild mushrooms.
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Affiliation(s)
- Chuanmao Zheng
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650200, China
| | - Jieqing Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China
| | - Honggao Liu
- Yunnan Key Laboratory of Gastrodia and Fungi Symbiotic Biology, Zhaotong University, Zhaotong 657000, Yunnan, China.
| | - Yuanzhong Wang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650200, China.
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Zeng S, Wang B, Zhao D, Lv W. Microwave infrared vibrating bed drying of ginger: Drying qualities, microstructure and browning mechanism. Food Chem 2023; 424:136340. [PMID: 37220685 DOI: 10.1016/j.foodchem.2023.136340] [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: 11/09/2022] [Revised: 04/06/2023] [Accepted: 05/08/2023] [Indexed: 05/25/2023]
Abstract
In this study, microwave infrared vibrating bed drying (MIVBD) method was used to dry ginger and the key characteristics of the product were determined, in terms of drying characteristics, microstructure, phenolic and flavonoid contents, ascorbic acid (AA), sugar content, and antioxidant properties. The mechanism of sample browning during drying was investigated. The results showed that increased infrared temperature and microwave power increased the drying rate and caused microstructure damage to the samples. At the same time, which caused the degradation of the active ingredients, promoted Maillard reaction between reducing sugar and amino acid, and caused the increase of 5-hydroxymethylfurfural, then the degree of browning increased. The AA reacted with amino acid to also caused browning. Antioxidant activity was significantly affected by AA and phenolics (r > 0.95). The quality and efficiency of drying can be effectively improved by MIVBD, and the browning can be reduced by controlling infrared temperature and microwave power.
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Affiliation(s)
- Shiyu Zeng
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Bo Wang
- School of Behavioural and Health Science, Australian Catholic University, Sydney, NSW 2060, Australia
| | - Donglin Zhao
- Chinese Academy of Agricultural Mechanization Sciences Group Co., Ltd., Beijing 100083, China
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing 100083, China.
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Zhao J, Lin J, Yan J, Zhang C, Wang T, Gan B. Evaluation of the nutritional value, umami taste, and volatile organic compounds of Hypsizygus marmoreus by simulated salivary digestion in vitro. Curr Res Food Sci 2023; 7:100591. [PMID: 37731940 PMCID: PMC10507378 DOI: 10.1016/j.crfs.2023.100591] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 08/28/2023] [Accepted: 09/10/2023] [Indexed: 09/22/2023] Open
Abstract
Hypsizygus marmoreus is an edible medicinal mushroom species with a high dietary value. The main purpose of this study was to evaluate the nutritional value, umami taste, and volatile organic compounds (VOCs) of H. marmoreus treated with hot water combined with simulated salivary digestion in vitro. Seafood mushroom (Hm3) had the highest content of moisture, soluble polysaccharides, soluble proteins, and total flavonoids while white Hypsizygus marmoreus (Hm1) had the highest total phenolic content. Moreover, Hm1 had a more noticeable equivalent umami concentration (EUC) value, indicating the umami properties of Hm1 as a food or processing ingredient. Results from E-nose and HS-SPME-GC-MS revealed that the VOCs of Hm1 and brown Hypsizygus marmoreus (Hm2) were relatively similar, which differed substantially from Hm3. Among the 134 VOCs, 24 differential metabolites were identified by OPLS-DA analysis, characterized by VIP > 1, p-value < 0.05, and FC > 2 (pairwise comparisons). Furthermore, 10 biomarkers with VIP > 1 and p-value < 0.05 were identified by PLS-DA analysis based on the total differential metabolites to distinguish different strains of H. marmoreus. These results will benefit future research on the chemistry of H. marmoreus and serve as a guide for breeding, introducing, and using the species more effectively.
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Affiliation(s)
- Jin Zhao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, Sichuan, 610213, China
- Chengdu National Agricultural Science & Technology Center, Chengdu, Sichuan, 610213, China
| | - Junbin Lin
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, Sichuan, 610213, China
- Chengdu National Agricultural Science & Technology Center, Chengdu, Sichuan, 610213, China
| | - Junjie Yan
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, Sichuan, 610213, China
- Chengdu National Agricultural Science & Technology Center, Chengdu, Sichuan, 610213, China
| | - Chen Zhang
- College of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, 610106, China
| | - Tao Wang
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, Sichuan, 610213, China
- Chengdu National Agricultural Science & Technology Center, Chengdu, Sichuan, 610213, China
| | - Bingcheng Gan
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, Sichuan, 610213, China
- Chengdu National Agricultural Science & Technology Center, Chengdu, Sichuan, 610213, China
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10
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Shao X, Niu B, Fang X, Wu W, Liu R, Mu H, Gao H, Chen H. Pullulan-stabilized Soybean Phospholipids/Cinnamaldehyde emulsion for Flammulina velutipes preservation. Int J Biol Macromol 2023; 246:125425. [PMID: 37330078 DOI: 10.1016/j.ijbiomac.2023.125425] [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: 12/27/2022] [Revised: 05/17/2023] [Accepted: 06/14/2023] [Indexed: 06/19/2023]
Abstract
Fresh mushrooms (Flammulina velutipes) are very perishable and easily brown; also they undergo postharvest loss of nutritive constituents. In this study, cinnamaldehyde (CA) emulsion was prepared by using soybean phospholipids (SP) as emulsifier and pullulan (Pul) as stabilizer. The effect of emulsion on the quality of mushroom during storage was also studied. The experimental results indicated that the emulsion obtained by adding 6 % pullulan was found to the most uniform and stable, which is beneficial to its application. Emulsion coating maintained the storage quality of Flammulina velutipes. The incorporation of CA emulsion into the coating system showed a positive effect on inhibiting the accumulation of reactive oxygen species, resulting from improving the effectiveness of delaying active free radical scavenging enzymes. The shelf life of mushrooms coated with emulsion was significantly prolonged, which indicates its potential application in food preservation.
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Affiliation(s)
- Xue Shao
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Ben Niu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Xiangjun Fang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Weijie Wu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Ruiling Liu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Honglei Mu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Haiyan Gao
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China.
| | - Hangjun Chen
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China.
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Huang L, He C, Si C, Shi H, Duan J. Nutritional, Bioactive, and Flavor Components of Giant Stropharia ( Stropharia rugoso-annulata): A Review. J Fungi (Basel) 2023; 9:792. [PMID: 37623563 PMCID: PMC10455845 DOI: 10.3390/jof9080792] [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: 06/24/2023] [Revised: 07/14/2023] [Accepted: 07/19/2023] [Indexed: 08/26/2023] Open
Abstract
Giant Stropharia (S. rugoso-annulata) is an edible mushroom recommended for consumption by the Food and Agriculture Organization of the United Nations. It possesses significant culinary and medicinal functionalities. The characteristics of this mushroom include high protein content, abundant bioactive compounds, delicious and sweet taste, and pleasant aroma. In recent years, the S. rugoso-annulata industry has seen strong growth, especially in China. This article presents the first comprehensive and systematic review of the nutritional, bioactive, and flavor components of S. rugoso-annulata, as well as their influencing factors. This article provides scientific evidence for the production of high-quality S. rugoso-annulata mushrooms, the extraction of bioactive components, post-harvest storage, and culinary processing, aiming to promote the consumption of S. rugoso-annulata and the health of consumers.
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Affiliation(s)
- Lei Huang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Gene Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; (L.H.); (C.H.); (C.S.); (H.S.)
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Chunmei He
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Gene Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; (L.H.); (C.H.); (C.S.); (H.S.)
| | - Can Si
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Gene Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; (L.H.); (C.H.); (C.S.); (H.S.)
| | - Hongyu Shi
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Gene Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; (L.H.); (C.H.); (C.S.); (H.S.)
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Jun Duan
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Gene Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; (L.H.); (C.H.); (C.S.); (H.S.)
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12
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Chaipoot S, Wiriyacharee P, Phongphisutthinant R, Buadoktoom S, Srisuwun A, Somjai C, Srinuanpan S. Changes in Physicochemical Characteristics and Antioxidant Activities of Dried Shiitake Mushroom in Dry-Moist-Heat Aging Process. Foods 2023; 12:2714. [PMID: 37509806 PMCID: PMC10379447 DOI: 10.3390/foods12142714] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 07/12/2023] [Accepted: 07/13/2023] [Indexed: 07/30/2023] Open
Abstract
Shiitake mushrooms are prized for their unique flavor and bioactive properties. While there has been extensive research on drying methods, a comprehensive investigation of the effects of drying parameters in the dry-moist-heat system on shiitake quality is still needed. This study aimed to investigate the effects of dry-moist-heat aging on dried shiitake mushrooms comprehensively. Four aging temperatures, specifically 50, 60, 70, and 80 °C, were applied to the mushrooms, maintaining a constant humidity level of 75% RH and aging duration of 20 days. Color analysis revealed a progressive decrease in measured values as aging temperature increased, indicating noticeable changes in visual characteristics. Regarding amino acid composition, glutamic acid was found to be the predominant amino acid in shiitake mushrooms in the range of 90.29-467.42 mg/100 g. However, aging led to a reduction in overall amino acid content, with higher aging temperatures resulting in greater decline. Similarly, the equivalent umami content (EUC) also decreased (from 123.99 to 7.12 g MSG/100 g) with the increase in aging temperatures up to 80 °C, suggesting a decline in the overall umami taste sensation. Interestingly, despite the reduction in amino acid levels and umami content, the aging process positively impacted the phenolic compounds and the antioxidant activity of dried shiitake mushrooms. The antioxidative abilities of all aged mushroom extracts for DPPH, ABTS, and FRAP ranged from 65.01 to 81.39 µg TE/mL, 87.04 to 258.33 µg GAE/mL, and 184.50 to 287.68 µg FeSO4/mL, respectively. The utilization of aged temperature at 60 °C for 20 days with controlled relative humidity (~75%) should be a suitable aging condition of this edible mushroom with both antioxidant and umami qualities. Nevertheless, the control sample demonstrated higher levels of amino acid content and EUC compared to the aged samples. Conversely, the aged samples exhibited higher polyphenol content and greater antioxidant activity. Depending on specific requirements, these powders can be used in food formulation as flavor enhancers for control samples or as enriching agents for polyphenols and antioxidant activity in matured samples. Therefore, all of the powders obtained have potential applications in the field of nutrition.
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Affiliation(s)
- Supakit Chaipoot
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand
- Center of Excellence in Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Pairote Wiriyacharee
- Center of Excellence in Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Processing and Product Development Factory, The Royal Project Foundation, Chiang Mai 50100, Thailand
| | - Rewat Phongphisutthinant
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand
- Center of Excellence in Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Srirana Buadoktoom
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Aungkana Srisuwun
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Chalermkwan Somjai
- Processing and Product Development Factory, The Royal Project Foundation, Chiang Mai 50100, Thailand
| | - Sirasit Srinuanpan
- Center of Excellence in Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
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13
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Wang Z, Li H, Cao W, Chen Z, Gao J, Zheng H, Lin H, Qin X. Effect of Drying Process on the Formation of the Characteristic Flavor of Oyster ( Crassostrea hongkongensis). Foods 2023; 12:foods12112136. [PMID: 37297379 DOI: 10.3390/foods12112136] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Revised: 05/22/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
Oysters are nutritious and tasty but difficult to store. Drying can extend the storage period of oysters and give them a unique flavor. In this study, the effects of four drying procedures, namely, vacuum freeze drying (VFD), vacuum drying (VD), natural sun-drying (NSD), and hot air drying (HAD), on the flavor characteristics of oysters (Crassostrea hongkongensis) were investigated using blanched oysters as a control (CK). Results showed that HAD produced more free amino acids than the other methods, but VFD retained the most flavor nucleotides. Compared with cold drying (VFD), hot drying (VD, NSD, and HAD) increased the abundance of organic acids, betaine, and aroma substances. Glutamic acid, alanine, AMP, hexanal, octanal, heptanal, (E, E)-2,4-heptadienal, (E)-2-decenal, nonanal, etc., are defined as the characteristic flavor compounds of dried oysters, with umami, sweet, green, fatty, and fruity aromas being the main organoleptic attributes of dried oysters. Glutamic acid, glycine, betaine, IMP, pentanal, ethyl heptanoate, (E, Z)-2,4-nonadienal, 1-octen-3-one, 2-hexenal, 2-octenal, hexanal, decanal were defined as markers to distinguish different drying methods. Overall, HAD showed improved flavor qualities and characteristics and was better suited for the highly commercialized production of dried oysters.
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Affiliation(s)
- Zhijun Wang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
| | - Hanqi Li
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Zhongqin Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Jialong Gao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Huina Zheng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Haisheng Lin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaoming Qin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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14
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Jiang Y, Zhao Q, Deng H, Li Y, Gong D, Huang X, Long D, Zhang Y. The Nutrients and Volatile Compounds in Stropharia rugoso-annulata by Three Drying Treatments. Foods 2023; 12:foods12102077. [PMID: 37238895 DOI: 10.3390/foods12102077] [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: 04/25/2023] [Revised: 05/19/2023] [Accepted: 05/19/2023] [Indexed: 05/28/2023] Open
Abstract
This study aimed to examine the differences in the nutrients and volatile compounds of Stropharia rugoso-annulata after undergoing three different drying treatments. The fresh mushrooms were dried using hot air drying (HAD), vacuum freeze drying (VFD), and natural air drying (NAD), respectively. After that, the nutrients, volatile components, and sensory evaluation of the treated mushrooms were comparably analyzed. Nutrients analysis included proximate compositions, free amino acids, fatty acids, mineral elements, bioactive compositions, and antioxidant activity. Volatile components were identified by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and analyzed with principal component analysis (PCA). Finally, sensory evaluation was conducted by ten volunteers for five sensory properties. The results showed that the HAD group had the highest vitamin D2 content (4.00 μg/g) and antioxidant activity. Compared with other treatments, the VFD group had higher overall nutrient contents, as well as being more preferred by consumers. Additionally, there were 79 volatile compounds identified by HS-SPME-GC-MS, while the NAD group showed the highest contents of volatile compounds (1931.75 μg/g) and volatile flavor compounds (1307.21 μg/g). PCA analysis suggested the volatile flavor compositions were different among the three groups. In summary, it is recommended that one uses VFD for obtaining higher overall nutritional values, while NAD treatment increased the production of volatile flavor components of the mushroom.
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Affiliation(s)
- Yu Jiang
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Qilong Zhao
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Haolan Deng
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Yongjun Li
- Gansu Provincial Center for Disease Control and Prevention, Lanzhou 730000, China
| | - Di Gong
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Xiaodan Huang
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Danfeng Long
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Ying Zhang
- School of Public Health, Lanzhou University, Lanzhou 730000, China
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15
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Hiranpradith V, Therdthai N, Soontrunnarudrungsri A. Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder. Foods 2023; 12:foods12081685. [PMID: 37107479 PMCID: PMC10138041 DOI: 10.3390/foods12081685] [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: 03/08/2023] [Revised: 04/06/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Salt is widely overconsumed. Among the strategies used in low-salt foods, the addition of flavor enhancers to improve saltiness perception through an umami taste is a viable and promising technique. This study investigated using split-gill mushroom (SGM) powder containing umami taste to increase saltiness in a clear soup for two different heating conditions: steaming under high pressure and microwave heating. According to the E-tongue results, the addition of 0.2-0.8% SGM produced a different taste in the soup compared to the addition of salt, and the addition of 0.2-0.8% SGM yielded a similar taste to the addition of 0.4-0.6% MSG in a plain, clear soup. In flavored soup, SGM at a high concentration had a taste-enhancing impact comparable to 0.4% MSG, whereas SGM at a low concentration had no taste-enhancing effect. The flavored soups containing 0.4 or 0.8% SGM consisted of two umami 5'-nucleotides: adenosine 5'-monophosphate (5'-AMP) and guanosine 5'-monophosphate (5'-GMP); however, inosine 5'-monophosphate (5'-IMP) was not detected. The major umami amino acids were glutamic acid, aspartic acid, and arginine. Microwave heating increased the salinity and total nucleotides and could maintain the umami amino acids, whereas aspartic acid (one of the umami amino acids) was reduced by 8.23% after steaming under high pressure. Thus, after microwave heating and steaming under high pressure, the equivalent umami concentration was reduced by 43.11 and 44.53%, respectively. In conclusion, the addition of SGM and volumetric heating using microwaves could be an alternative method for reducing the amount of salt in soup by increasing the umami taste intensity and salinity.
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Affiliation(s)
- Vimolpa Hiranpradith
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Nantawan Therdthai
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
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16
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Ye S, Chen M, Liu Y, Gao H, Yin C, Liu J, Fan X, Yao F, Qiao Y, Chen X, Shi D, Zhang Y. Effects of nanocomposite packaging on postharvest quality of mushrooms (
Stropharia rugosoannulata
) from the perspective of water migration and microstructure changes. J Food Saf 2023. [DOI: 10.1111/jfs.13050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
Affiliation(s)
- Shuang Ye
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering Hubei University of Technology Wuhan China
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Maobin Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering Hubei University of Technology Wuhan China
| | - Yani Liu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering Hubei University of Technology Wuhan China
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Hong Gao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Chaomin Yin
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Jingyu Liu
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau Shanxi Agricultrual University Taigu Shanxi China
| | - Xiuzhi Fan
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Fen Yao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Yu Qiao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Xueling Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Defang Shi
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Yu Zhang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering Hubei University of Technology Wuhan China
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17
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Bao C, Xin M, Su K, Guan C, Wang D. Effects of Ultra-High Pressure Synergistic Enzymatic Hydrolysis on Flavor of Stropharia rugoso-annulata. Foods 2023; 12:foods12040848. [PMID: 36832923 PMCID: PMC9956958 DOI: 10.3390/foods12040848] [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: 12/18/2022] [Revised: 02/02/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023] Open
Abstract
In this study, using gas chromatography-mass spectrometry (HS-SPME-GC-MS), electronic nose (E-nose), high performance liquid chromatography (HPLC), and electronic tongue (E-tongue) to analyze the effect of ultra-high pressure (UHP) synergistic enzymatic hydrolysis on the flavor compounds of enzymatic hydrolysates of S. rugoso-annulata. The results demonstrated that 38 volatile flavor substances were identified in the enzymatic hydrolysates of S. rugoso-annulata treated at atmospheric pressure and 100, 200, 300, 400, and 500 MPa, mainly 6 esters, 4 aldehydes, 10 alcohols, 5 acids, and 13 other volatile flavor substances, and the most kinds of flavor substances reached 32 kinds when the pressure was 400 MPa. E-nose can effectively distinguish the overall changes of enzymatic hydrolysates of S. rugoso-annulata treated with atmospheric pressure and different pressures. There was 1.09 times more umami amino acids in the enzymatic hydrolysates at 400 MPa than in the atmospheric pressure enzymatic hydrolysates and 1.11 times more sweet amino acids at 500 MPa than in the atmospheric pressure enzymatic hydrolysates. The results of the E-tongue indicate that the UHP treatment increased umami and sweetness and reduced bitterness, which was also confirmed by the results of amino acid and 5'-nucleotide analysis. In conclusion, the UHP synergistic enzymatic hydrolysis can effectively improve the overall flavor of the enzymatic hydrolysates of S. rugoso-annulata; this study also lays the theoretical foundation for the deep processing and comprehensive utilization of S. rugoso-annulata.
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18
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Shen Q, He Z, Ding Y, Sun L. Effect of Different Drying Methods on the Quality and Nonvolatile Flavor Components of Oudemansiella raphanipes. Foods 2023; 12:676. [PMID: 36766204 PMCID: PMC9914412 DOI: 10.3390/foods12030676] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 01/27/2023] [Accepted: 01/31/2023] [Indexed: 02/08/2023] Open
Abstract
Different drying methods affect the quality of foods. The aim of this study is to explore the effects of seven drying methods, including hot air drying at 60 °C and 80 °C, ultrasound-assisted hot air drying at 60 °C and 80 °C, microwave drying, vacuum microwave drying, and vacuum freeze-drying, on the quality and nonvolatile flavor components of Oudemansiella raphanipes. The vacuum freeze-drying resulted in minimal collapse, mild shrinkage at the macroscopic level, and the formation of uniform pores at the microscopic level on the surfaces of O. raphanipes mushrooms. In addition, vacuum freeze-drying can improve the color attributes of the mushrooms. Therefore, the appearance and shape of vacuum freeze-drying treated O. raphanipes were closest to those of fresh mushrooms. We found that ultrasound-assisted treatment can effectively shorten the drying time of O. raphanipes. The drying time of ultrasound-assisted hot air drying at 60 °C was 20% shorter than that of hot air drying at 60 °C, and the drying time of ultrasound-assisted hot air drying at 80 °C was 37.5% shorter than that of hot air drying at 80 °C. The analysis of the nonvolatile flavor components showed that the ultrasound-assisted hot air drying at 60 °C of the O. raphanipes sample had the highest content of free amino acids (83.78 mg/g) and an equivalent umami concentration value (1491.33 monosodium glutamate/100 g). The vacuum freeze-drying treated O. raphanipes had the highest 5'-nucleotide content of 2.44 mg/g. Therefore, vacuum freeze-drying and ultrasound-assisted hot air drying at 60 °C, followed by vacuum microwave drying, might protect the flavor components of O. raphanipes to the greatest extent. However, microwave drying, hot air drying at 80 °C, and ultrasound-assisted hot air drying at 80 °C could destroy the flavor components of O. raphanipes during drying. The results of this study provided data support for the industrial production of dried O. raphanipes.
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Affiliation(s)
| | | | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
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19
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Jin M, Zhang W, Zhang X, Huang Q, Chen H, Ye M. Characterization, chemical modification and bioactivities of a polysaccharide from Stropharia rugosoannulata. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.02.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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20
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Chemical Composition, Antibacterial Test, and Antioxidant Activity of Essential Oils from Fresh and Dried Stropharia rugosoannulata. J CHEM-NY 2023. [DOI: 10.1155/2023/6965755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
Abstract
The essential oils, respectively, from fresh and dried Stropharia rugosoannulata fruiting bodies, an important edible mushroom, have been studied for their chemical composition, antibacterial capacity, and antioxidant activity. The essential oils were obtained by hydrodistillation and analyzed by gas chromatography-mass spectrometry (GC-MS) combined with Kovats retention index. The oils’ antibacterial test was evaluated by the microdilution method against Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa, and antioxidant activity was determined through DPPH radical scavenging activity and ferric reducing power. Twenty-nine components were identified from the fresh mushroom, and the compositions were mainly dominated by hydrocarbons (54.72%), acids (32.99%), esters (5.07%), and terpenic compounds (0.96%). Thirty-five components were identified from the dried sample, and acids (31.22%), terpenic compounds (28.7%), alcohols (12.7%), and ketones (10.48%) were the major compounds. Strong antibacterial capacity and obvious antioxidant activity were observed for both essential oils from the fresh and dried mushrooms.
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Zhao J, Wang T, Zhang C, Han X, Yan J, Gan B. A comparative analysis of the umami taste of five fresh edible mushrooms by simulating the chemical environment of oral digestion in vitro. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Zhang M, Xing S, Fu C, Fang F, Liu J, Kan J, Qian C, Chai Q, Jin C. Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris. Foods 2022; 11:3933. [PMID: 36496741 PMCID: PMC9735880 DOI: 10.3390/foods11233933] [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: 10/26/2022] [Revised: 11/28/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022] Open
Abstract
The influences of four drying methods (hot air drying (HAD), vacuum freeze drying (VFD), vacuum drying (VD) and intermittent microwave combined with hot air drying (MW-HAD)) on the taste profile and flavor characteristic of Cordyceps militaris were investigated. MW-HAD samples had the highest levels of umami taste 5'-nucleotides, bitter taste amino acids, and equivalent umami concentration (EUC) value. The aroma fingerprints and differences of dried Cordyceps militaris were established by GC-MS with odor activity values (OAVs) and GC-IMS with principal component analysis (PCA). GC-MS data showed that the predominant volatiles of dried samples were aldehydes, alcohols, and ketones. VFD samples had the highest amount of total aroma compounds and C8 compounds. Moreover, 21 aroma-active components (OAVs ≥ 1) were the main contributors to the flavor of dried Cordyceps militaris. The OAVs of 1-octen-3-one and 3-octanone associated with mushroom-like odor in VFD were significantly higher than other samples. Furthermore, a significant difference in flavor compounds of four dried samples was also clearly demonstrated by GC-IMS analysis with PCA. GC-IMS analysis revealed that VFD samples had the most abundant flavor compounds. Overall, MW-HAD was an effective drying method to promote umami taste, and VFD could superiorly preserve volatiles and characteristic aroma compounds in dried Cordyceps militaris.
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Affiliation(s)
- Man Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Suhui Xing
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Cuncun Fu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Fan Fang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Juan Kan
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Chunlu Qian
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Qingqing Chai
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Changhai Jin
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
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Zeng Z, Wang J, Wen X, Wang Y, Li X, Liu D, Geng F. Metabolomic analysis provides insights into the mechanism of color and taste changes in Dictyophora indusiata fruiting bodies under different drying processes. Food Res Int 2022; 162:112090. [PMID: 36461398 DOI: 10.1016/j.foodres.2022.112090] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 10/17/2022] [Accepted: 10/27/2022] [Indexed: 11/07/2022]
Abstract
In this study, we systematically assessed how the morphology and texture of edible fruiting bodies of D. indusiata (EFD) varied under three drying techniques: vacuum freeze drying (FD), vacuum drying (VD), and hot air drying (HD). It was discovered that freeze-dried EFD samples (FD-EFD) had an intact microstructure, and thus, a good appearance, textural characteristics, and rehydration properties. Quantitative metabolomic analysis revealed 801 metabolites, where 236 211 metabolites were significantly different in abundance in the comparison of hot-air dried EFD samples (HD-EFD) versus FD-EFD and vacuum-dried EFD samples (VD-EFD) versus FD-EFD, respectively. VD and HD significantly affected the abundance of taste-related compounds and resulted in the improvement of EFD's umami. The acidity of EFD is provided by organic acids produced through the tricarboxylic acid cycle. The browning of HD-EFD was caused by Maillard reactions, oxidative degradation of ascorbic acid, and endogenous enzymatic browning process dominated by the phenylalanine metabolic pathway. The metabolomic analysis provides new insights into changes in EFD by different drying processes.
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Affiliation(s)
- Zhen Zeng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Jinqiu Wang
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
| | - Xuefei Wen
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Yi Wang
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Xiang Li
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Dayu Liu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
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Samarasiri M, Chen WN. Variations of nonvolatile taste components of mushrooms with different operating conditions and parameters from farm to fork. Crit Rev Food Sci Nutr 2022; 64:3482-3501. [PMID: 36222241 DOI: 10.1080/10408398.2022.2132211] [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] [Indexed: 11/03/2022]
Abstract
Mushroom is a sustainable food option and a meat substitute which yet needs some strategies to enhance sensory attributes. Especially, their taste characteristics (nonvolatile taste components: soluble sugars, organic acids, free amino acids, and 5'-nucleotides) can vary significantly due to operating conditions and parameters during different stages from farm to fork. This review is aimed to provide an overall view of the determined effects of operating conditions and parameters for mushroom taste attributes, suggestions for future research from lacking variables, and some recommendations for improving the taste perception of mushrooms. Taste compounds of mushrooms alter differently based on cultivation (species, cultivation or maturity stage, substrate composition, part, grade, mycelium strain), cooking (cooking method, time, temperature), preservation, and post-harvest storage conditions (drying parameters, pretreatment, preservation method, gamma irradiation, packaging, storage time and temperature). The dominant tastes of mushrooms given by sweet and umami taste active substances can be enhanced significantly with proper control of parameters during cultivation, cooking, drying, or post-harvest storage. The parameters and variations organized in this review can be used to develop a mathematical model for obtaining optimum taste attributes of mushrooms and mushroom-based meat alternatives and to discover the variables of mushroom species not studied yet.
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Affiliation(s)
- Malsha Samarasiri
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore City, Singapore
| | - Wei Ning Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore City, Singapore
- Food Science and Technology Program, Nanyang Technological University, Singapore City, Singapore
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Lu Q, Wang S, Xue S, Yang D, Li L. Comparison of non-volatile flavor compounds in Stropharia rugosoannulata soup processed by different methods. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4025-4036. [PMID: 36193358 PMCID: PMC9525476 DOI: 10.1007/s13197-022-05446-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/14/2021] [Accepted: 03/23/2022] [Indexed: 06/16/2023]
Abstract
In this study, we investigated the non-volatile flavor compounds (5'-nucleotides, free amino acids, organic acids and soluble sugars) in Stropharia rugosoannulata soup under different processing treatments. S. rugosoannulata soups were first obtained from S. rugosoannulata powder of three different particle sizes under both thermal and non-thermal treatments. Then, the effects of processing methods on non-volatile compounds in these S. rugosoannulata soups were investigated. Specifically, the non-thermal treatment of high hydrostatic pressure (HHP) resulted in high levels of equivalent umami concentration (EUC, 827.44-1411.79 mg/100 g DM); ultrasonic treatment (UT) and homogenization (HG) led to high concentrations of soluble sugars (15.58-30.48 mg/g DM); while hot treatment (HT) contributed to high contents of total organic acids (65.52-98.39 mg/g DM). Besides, moderate fine grinding of S. rugosoannulata powder (P2) facilitated the release FAAs (free amino acids) and soluble sugars in the soup. These results suggested that HHP-P2 is beneficial to the preservation of non-volatile compounds in S. rugosoannulata soup. Our findings may improve the utilization of S. rugosoannulata in the soup industry.
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Affiliation(s)
- Qi Lu
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, No. 5, Nanhu Avenue, Hongshan District, Wuhan, 430064 Hubei People’s Republic of China
| | - Shaohua Wang
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, No. 5, Nanhu Avenue, Hongshan District, Wuhan, 430064 Hubei People’s Republic of China
| | - Shujing Xue
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, No. 5, Nanhu Avenue, Hongshan District, Wuhan, 430064 Hubei People’s Republic of China
| | - De Yang
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, No. 5, Nanhu Avenue, Hongshan District, Wuhan, 430064 Hubei People’s Republic of China
| | - Lu Li
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, No. 5, Nanhu Avenue, Hongshan District, Wuhan, 430064 Hubei People’s Republic of China
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26
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Gao B, Hu X, Xue H, Li R, Liu H, Han T, Tu Y, Zhao Y. The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance. Front Nutr 2022; 9:998448. [PMID: 36225876 PMCID: PMC9549109 DOI: 10.3389/fnut.2022.998448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Accepted: 09/05/2022] [Indexed: 11/13/2022] Open
Abstract
The study investigated the changes of nucleotides, succinic acid, and free amino acids amounts in yolk and the causes leading to the changes after pickling to uncover the fundamental umami component of preserved egg yolk. The findings demonstrated that while the contents of 5'-adenosine monophosphate (AMP), 5'-cytidine monophosphate (CMP), 5'-guanosine monophosphate (GMP), 5'-uridine monophosphate (UMP), and succinic acid increased after slightly decreasing aspartic acid (Asp) content in preserved egg yolk increased gradually. The contents of 5'-inosine monophosphate (IMP) and other free amino acids were gradually decreased. Comparing the taste activity value (TAV), it was found that the single umami substance, succinic acid, played a key role in inducing the umami taste. In combination with the Spearman correlation analysis, it was shown that the proteinaceous substance, which is the most significant umami component in preserved egg yolk, tended to condense first and subsequently disintegrate in an alkaline environment. The orthogonal partial least squares analysis (OPLS) found that pH was also affected by the changes in proteinaceous substance. These findings offer suggestions for enhancing the pickling procedure and investigating the optimal pickling period for preserved eggs.
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Affiliation(s)
- Binghong Gao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Xiaobo Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Hui Xue
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Ruiling Li
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Huilan Liu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Tianfeng Han
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
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27
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Comparison of different drying techniques for shiitake mushroom (Lentinus edodes): Changes in volatile compounds, taste properties, and texture qualities. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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28
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Wen X, Geng F, Xu Y, Li X, Liu D, Liu Z, Luo Z, Wang J. Quantitative transcriptomic and metabolomic analyses reveal the changes in Tricholoma matsutake fruiting bodies during cold storage. Food Chem 2022; 381:132292. [DOI: 10.1016/j.foodchem.2022.132292] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 01/19/2022] [Accepted: 01/27/2022] [Indexed: 01/05/2023]
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29
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Go HY, Lee SH, Kim HY. The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings. Food Sci Anim Resour 2022; 42:593-608. [PMID: 35855265 PMCID: PMC9289801 DOI: 10.5851/kosfa.2022.e24] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 04/29/2022] [Accepted: 05/09/2022] [Indexed: 11/14/2022] Open
Abstract
The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60°C for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proximate composition, pH, color (CIE L*, a*, b*), and cooking yield were analyzed. Texture profile analysis, electronic-nose (e-nose), electronic-tongue (e-tongue), and organoleptic evaluation were also conducted. The cooking yield of dumplings with 9% DLE was significantly lower than that of the congeners without DLE, whereas 7% DLE did not lead to significant differences compared without DLE. With increasing DLE addition, the pH and lightness of the dumplings decreased significantly, whereas the redness tended to increase. The texture profile was significantly higher for the dumplings with DLE compared to those without DLE. E-nose analysis confirmed that DLE addition led to the positive odors (methanethiol: meaty, sulfurous; 3-methylbutanal: malty, toasted) and the negative odors (trimethylamine: ammoniacal; acetic acid: acidic, sour). E-tongue analysis showed that DLE addition decreased the intensity of the sourness and increased the intensity of the saltiness and umami of rolled-dumplings. DLE addition improved the overall organoleptic properties, but 9% DLE can be recognized as a foreign substance in organoleptic acceptance. Consequently, DLE has the potential to serve as a flavor and odor enhancer for rolled-dumplings, and the addition of DLE can positively improve consumer acceptance by improving the quality and organoleptic properties.
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Affiliation(s)
- Ha-Yoon Go
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
| | - Sol-Hee Lee
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
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30
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Wen X, Li W, Li W, Chen W, Zhang Z, Wu D, Yang Y. Quality characteristics and non-volatile taste formation mechanism of Lentinula edodes during hot air drying. Food Chem 2022; 393:133378. [PMID: 35667179 DOI: 10.1016/j.foodchem.2022.133378] [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: 01/24/2022] [Revised: 05/25/2022] [Accepted: 05/31/2022] [Indexed: 11/16/2022]
Abstract
In this paper, the changes of non-volatile taste substances and the formation mechanism of taste quality of Lentinula edodes during hot air drying at 50 °C were studied. The results showed that with the increase of drying time, the moisture content gradually decreased, volume shrinkage, color deepening, chewiness and viscosity first increased and then decreased. After drying for 8 h, when the moisture content reached 28.68%, the appearance, taste and the overall quality of L.edodes were better. After 12 h drying, the content of free amino acids and organic acids increased significantly, while the content of 5'-nucleotide and soluble sugar decreased significantly, and the EUC value was higher. Succinic acid has the highest TAV value, which contributes the most to the taste of dried L.edodes products. Comprehensive quality analysis of drying process and the guidance for rehydration of dried L.edodes were also predicted.
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Affiliation(s)
- Xinmeng Wen
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai 201403, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Wen Li
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai 201403, China.
| | - Wu Li
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, China
| | - Wanchao Chen
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai 201403, China
| | - Zhong Zhang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai 201403, China
| | - Di Wu
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai 201403, China
| | - Yan Yang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai 201403, China.
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31
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Evaluation of physicochemical properties, equivalent umami concentration and antioxidant activity of Coprinus comatus prepared by different drying methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113479] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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32
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Liu Y, Meng F, Tang P, Huang D, Li Q, Lin M. Widely Targeted Metabolomics Analysis of the Changes to Key Non-volatile Taste Components in Stropharia rugosoannulata Under Different Drying Methods. Front Nutr 2022; 9:884400. [PMID: 35662941 PMCID: PMC9161365 DOI: 10.3389/fnut.2022.884400] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Accepted: 04/11/2022] [Indexed: 11/13/2022] Open
Abstract
Stropharia rugosoannulata is an extremely perishable edible fungi product, and drying can delay its deterioration, however, drying will affect its flavor, especially the non-volatile taste substances dominated by amino acids, nucleotides, organic acids and carbohydrates. Currently, which drying method is the most suitable for the drying of S. rugosoannulata remains unknown, we need to fully consider the economic efficiency of the method and the impact on flavor. But we have limited comprehensive knowledge of the changed non-volatile taste metabolites as caused by drying processes. Here, an LC-MS/MS-based widely targeted metabolome analysis was conducted to investigate the transformation mechanism of S. rugosoannulata non-volatile taste components after undergoing hot air drying (HAD), vacuum freeze drying (VFD), and microwave vacuum drying (MVD). A total of 826 metabolites were identified, 89 of which—48 amino acids, 25 nucleotides, 8 organic acids, and 8 carbohydrates—were related to non-volatile taste. The drying method used and the parts of S. rugosoannulata (stipe and pileus) influenced the differences found in these metabolites. The possible mechanisms responsible for such chemical alterations by different drying methods were also investigated by a Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis. Amino acid metabolism (alanine, aspartate, and glutamate metabolism; glycine, serine, and threonine metabolism; arginine and proline metabolism; valine, leucine, and isoleucine biosynthesis) was the main metabolic pathway involved. Pathway enrichment analysis also identified differences in non-volatile taste components among three drying methods that may be closely related to the applied drying temperature. Altogether, the results indicated that as an economical and convenient drying method, HAD is conducive to improving the flavor of S. rugosoannulata and thus it harbors promising potential for practical applications.
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Affiliation(s)
- Yi Liu
- Institute of Agricultural Products Processing, Guizhou Academy of Agricultural Sciences, Guiyang, China
- Guizhou Vocational College of Foodstuff Engineering, Guiyang, China
- Guizhou Characteristic Food Technology Co., Ltd, Guiyang, China
| | - Fangbo Meng
- Institute of Agricultural Products Processing, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Pengyu Tang
- Institute of Agricultural Products Processing, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Daomei Huang
- Institute of Agricultural Products Processing, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Qixing Li
- Institute of Agricultural Products Processing, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Mao Lin
- Institute of Agricultural Products Processing, Guizhou Academy of Agricultural Sciences, Guiyang, China
- Guizhou Characteristic Food Technology Co., Ltd, Guiyang, China
- *Correspondence: Mao Lin,
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33
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Zheng Q, Gao P, Liu T, Gao X, Li W, Zhao G. Effects of drying methods on colour, amino acids, phenolic profile, microstructure and volatile aroma components of
Boletus aereus
slices. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Qiaoran Zheng
- School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing 408100 People’s Republic of China
- College of Food Science Southwest University Chongqing 400715 People’s Republic of China
| | - Pingping Gao
- School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing 408100 People’s Republic of China
| | - Tingting Liu
- School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing 408100 People’s Republic of China
| | - Xiaoxv Gao
- School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing 408100 People’s Republic of China
| | - Wenfeng Li
- School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing 408100 People’s Republic of China
| | - Guohua Zhao
- College of Food Science Southwest University Chongqing 400715 People’s Republic of China
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34
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Chen W, Li W, Wu D, Zhang Z, Chen H, Zhang J, Wang C, Wu T, Yang Y. Characterization of novel umami-active peptides from Stropharia rugoso-annulata mushroom and in silico study on action mechanism. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104530] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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35
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Li S, Zhao S, Hu C, Mao C, Guo L, Yu H, Yu H. Whole Genome Sequence of an Edible Mushroom Stropharia rugosoannulata (Daqiugaigu). J Fungi (Basel) 2022; 8:99. [PMID: 35205854 PMCID: PMC8880121 DOI: 10.3390/jof8020099] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 01/09/2022] [Accepted: 01/13/2022] [Indexed: 12/13/2022] Open
Abstract
Stropharia rugosoannulata, also known as Daqiugaigu in China, is a well-known edible mushroom that has been widely cultivated in China in recent years. Many studies have focused on its nutrients, bioactive compounds, and lignin degradation capacity, although there are few molecular and genetic breeding studies due to the lack of genomic information. Here, we present the 47.9 Mb genome sequence of an S. rugosoannulata monokaryotic strain (A15), which has 20 contigs and an N50 of 3.64 Mb, which was obtained by a combination of Illumina and Nanopore sequencing platforms. Further analysis predicted 12,752 protein-coding genes, including 486 CAZyme-encoding genes. Phylogenetic analysis revealed a close evolutionary relationship between S. rugosoannulata and Hypholoma sublateritium, Psilocybe cyanescens, and Galerina marginata based on single-copy orthologous genes. Proteomic analysis revealed different protein expression profiles between the cap and the stipe of the S. rugosoannulata fruiting body. The proteins of the stipe associated with carbon metabolism, energy production, and stress-response-related biological processes had higher abundance, whereas proteins involved in fatty acid synthesis and mRNA splicing showed higher expression in the cap than in the stipe. The genome of S. rugosoannulata will provide valuable genetic resources not only for comparative genomic analyses and evolutionary studies among Basidiomycetes but also for alleviating the bottlenecks that restrict the molecular breeding of this edible mushroom.
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Affiliation(s)
- Shuwen Li
- Shandong Provincial Key Laboratory of Applied Mycology, School of Life Sciences, Qingdao Agricultural University, 700 Changcheng Road, Qingdao 266109, China; (S.L.); (S.Z.); (C.H.); (C.M.); (L.G.)
| | - Shuxue Zhao
- Shandong Provincial Key Laboratory of Applied Mycology, School of Life Sciences, Qingdao Agricultural University, 700 Changcheng Road, Qingdao 266109, China; (S.L.); (S.Z.); (C.H.); (C.M.); (L.G.)
| | - Chunhui Hu
- Shandong Provincial Key Laboratory of Applied Mycology, School of Life Sciences, Qingdao Agricultural University, 700 Changcheng Road, Qingdao 266109, China; (S.L.); (S.Z.); (C.H.); (C.M.); (L.G.)
| | - Chengzhi Mao
- Shandong Provincial Key Laboratory of Applied Mycology, School of Life Sciences, Qingdao Agricultural University, 700 Changcheng Road, Qingdao 266109, China; (S.L.); (S.Z.); (C.H.); (C.M.); (L.G.)
| | - Lizhong Guo
- Shandong Provincial Key Laboratory of Applied Mycology, School of Life Sciences, Qingdao Agricultural University, 700 Changcheng Road, Qingdao 266109, China; (S.L.); (S.Z.); (C.H.); (C.M.); (L.G.)
| | - Hailong Yu
- National Engineering Research Center of Edible Fungi, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Hao Yu
- Shandong Provincial Key Laboratory of Applied Mycology, School of Life Sciences, Qingdao Agricultural University, 700 Changcheng Road, Qingdao 266109, China; (S.L.); (S.Z.); (C.H.); (C.M.); (L.G.)
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Yao L, Zhang Y, Qiao Y, Wang C, Wang X, Chen B, Kang J, Cheng Z, Jiang Y. A comparative evaluation of nutritional characteristics, physical properties, and volatile profiles of sweet corn subjected to different drying methods. Cereal Chem 2021. [DOI: 10.1002/cche.10507] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Lianmou Yao
- Research Center for Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai PR China
| | - Yi Zhang
- Research Center for Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai PR China
| | - Yongjin Qiao
- Research Center for Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai PR China
| | - Chunfang Wang
- Research Center for Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai PR China
| | - Xiao Wang
- Research Center for Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai PR China
| | - Bingjie Chen
- Research Center for Agricultural Products Preservation and Processing Shanghai Academy of Agricultural Sciences Shanghai PR China
| | - Ji Kang
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Technology Tianjin University of Science and Technology Tianjin PR China
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Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes. Foods 2021; 10:foods10112836. [PMID: 34829114 PMCID: PMC8622265 DOI: 10.3390/foods10112836] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/15/2021] [Accepted: 11/15/2021] [Indexed: 01/17/2023] Open
Abstract
In this study, fresh Lentinula edodes was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed. The drying process changed the contents of eight-carbon compounds and resulted in a weaker “mushroom flavor” for dried L. edodes. HAD mushrooms had higher levels of cyclic sulfur compounds (56.55 μg/g) and showed a stronger typical shiitake mushroom aroma than those of fresh (7.24 μg/g), ND (0.04 μg/g), and FD mushrooms (3.90 μg/g). The levels of 5′-nucleotide increased, whereas the levels of organic acids and free amino acids decreased after the drying process. The dried L. edodes treated with FD had the lowest levels of total free amino acids (29.13 mg/g). However, it had the highest levels of umami taste amino acids (3.97 mg/g), bitter taste amino acids (6.28 mg/g) and equivalent umami concentration (EUC) value (29.88 g monosodium glutamate (MSG) per 100 g). The results indicated that FD was an effective drying method to produce umami flavor in dried mushrooms. Meanwhile, HAD can be used to produce a typical shiitake mushroom aroma. Our results provide a theoretical basis to manufacture L. edodes products with a desirable flavor for daily cuisine or in a processed form.
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Rangel-Vargas E, Rodriguez JA, Domínguez R, Lorenzo JM, Sosa ME, Andrés SC, Rosmini M, Pérez-Alvarez JA, Teixeira A, Santos EM. Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer. Foods 2021; 10:2687. [PMID: 34828969 PMCID: PMC8624290 DOI: 10.3390/foods10112687] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/27/2021] [Accepted: 10/29/2021] [Indexed: 11/23/2022] Open
Abstract
Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer's growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.
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Affiliation(s)
- Esmeralda Rangel-Vargas
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico; (E.R.-V.); (J.A.R.)
| | - Jose Antonio Rodriguez
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico; (E.R.-V.); (J.A.R.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Maria Elena Sosa
- Departamento de Alimentos, Campus Irapuato-Salamanca, Universidad de Guanajuato, Ex-Hacienda El Copal, Carretera Irapuato-Silao km 9, Irapuato 36500, Guanajuato, Mexico;
| | - Silvina Cecilia Andrés
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET-CICPBA-UNLP), Facultad de Ciencias Exactas, UNLP, 47 y 116, La Plata 1900, Argentina;
| | - Marcelo Rosmini
- Department of Public Health, Faculty of Veterinary Science, National University of Litoral, Esperanza 3080, Argentina;
| | - José Angel Pérez-Alvarez
- IPOA Research Group, Agro-Food Technology Department, Orihuela Polytechnical High School, Environmental and Agrofood Research Centre for Research and Innovation (CIAGRO), Universidad Miguel Hernández de Elche, 03312 Orihuela, Alicante, Spain;
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
| | - Eva María Santos
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico; (E.R.-V.); (J.A.R.)
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Yadav D, Negi PS. Bioactive components of mushrooms: Processing effects and health benefits. Food Res Int 2021; 148:110599. [PMID: 34507744 DOI: 10.1016/j.foodres.2021.110599] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 07/04/2021] [Accepted: 07/07/2021] [Indexed: 02/07/2023]
Abstract
Mushrooms have been recognized for their culinary attributes for long and were relished in the most influential civilizations in history. Currently, they are the focus of renewed research because of their therapeutic abilities. Nutritional benefits from mushrooms are in the form of a significant source of essential proteins, dietary non-digestible carbohydrates, unsaturated fats, minerals, as well as various vitamins, which have enhanced its consumption, and also resulted in the development of various processed mushroom products. Mushrooms are also a crucial ingredient in traditional medicine for their healing potential and curative properties. The literature on the nutritional, nutraceutical, and therapeutic potential of mushrooms, and their use as functional foods for the maintenance of health was reviewed, and the available literature indicates the enormous potential of the bioactive compounds present in mushrooms. Future research should be focused on the development of processes to retain the mushroom bioactive components, and valorization of waste generated during processing. Further, the mechanisms of action of mushroom bioactive components should be studied in detail to delineate their diverse roles and functions in the prevention and treatment of several diseases.
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Affiliation(s)
- Divya Yadav
- Department of Fruit and Vegetables Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India
| | - Pradeep Singh Negi
- Department of Fruit and Vegetables Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India.
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Hou H, Liu C, Lu X, Fang D, Hu Q, Zhang Y, Zhao L. Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111402] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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41
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Marçal S, Sousa AS, Taofiq O, Antunes F, Morais AM, Freitas AC, Barros L, Ferreira IC, Pintado M. Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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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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Hazra SK, Sarkar T, Salauddin M, Sheikh HI, Pati S, Chakraborty R. Characterization of phytochemicals, minerals and in vitro medicinal activities of bael ( Aeglemarmelos L.) pulp and differently dried edible leathers. Heliyon 2020; 6:e05382. [PMID: 33163665 PMCID: PMC7610326 DOI: 10.1016/j.heliyon.2020.e05382] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 07/12/2020] [Accepted: 10/27/2020] [Indexed: 11/28/2022] Open
Abstract
Aegle marmelos (L.) is a seasonal fruit that contains significant amounts of bioactives like, phenolic acids (gallic acids, 2,3-dihydroxy benzoic acid, chlorogenic acid, p-coumaric acid, vanillic acid), flavonoid (rutin), organic acids (oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, propionic acid, succinic acid, fumaric acid), vitamin C, vitamin B group (thiamine, niacin, pyridoxine, pantothenic acid, biotin, cobalamins, riboflavin), tocopherols (α-tocopherol, β-tocopherol, γ-tocopherol, δ-tocopherol), carotenes (α-carotene, β-carotene, γ-carotene, δ-carotene) and also rich in essential minerals (potassium, calcium, phosphorus, sodium, iron, copper, manganese). This study provides a comprehensive composition analysis (determined using RP-HPLC and Energy Dispersive X-Ray Fluorescence (EDXRF) Spectroscopy). In vitro medicinal activities (antioxidant activity, anti-inflammatory activity, anti-diabetic activity) are quantified for different bael samples. The study also investigates the changes of these bioactive components with freeze, sun, hot air, and microwave drying. The study gives a proper vision to preserve the nutraceutically rich pulp by converting it into fruit leather.
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Affiliation(s)
- Sudipta Kumar Hazra
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Jadavpur, Kolkata 700032, India
| | - Tanmay Sarkar
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Jadavpur, Kolkata 700032, India
- Malda Polytechnic, West Bengal State Council of Technical Education, Govt. of West Bengal, West Bengal 732102, India
| | - Molla Salauddin
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Jadavpur, Kolkata 700032, India
| | - Hassan I. Sheikh
- Faculty of Fisheries and Food Science, University MalaysiaTerengganu, 21030, Kuala Nerus, Terengganu, Malaysia
| | - Siddhartha Pati
- Research Divisions, Association for Biodiversity Conservation and Research (ABC), Balasore, 756001 Odisha, India
- Institute of Tropical Biodiversity and Sustainable Development, University Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
| | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Jadavpur, Kolkata 700032, India
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