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Hou S, Zhang D, Yu D, Li H, Xu Y, Wang W, Li R, Feng C, Meng J, Xu L, Cheng Y, Chang M, Geng X. Effect of Different Drying Methods on the Quality of Oudemansiella raphanipes. Foods 2024; 13:1087. [PMID: 38611391 PMCID: PMC11011357 DOI: 10.3390/foods13071087] [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: 02/16/2024] [Revised: 03/23/2024] [Accepted: 03/29/2024] [Indexed: 04/14/2024] Open
Abstract
In this study, we used fresh Oudemansiella raphanipes as raw materials and pre-treated through hot air drying (HD), infrared radiation drying (ID), and vacuum freeze drying (VD) to investigate the effects of different drying methods on the rehydration rate, appearance quality, microstructure, and volatile flavor components of the dried products, as well as to determine the physicochemical properties and bioactivities of the polysaccharides in the dried O. raphanipes. The results showed that the VD O. raphanipes had the highest rehydration rate and the least shrinkage in appearance, and it better maintained the original color of the gills, but their aroma was not as strong as that of the HD samples. The scanning electron microscopy results indicate that VD maintains a good porous structure in the tissue, while HD and ID exhibit varying degrees of shrinkage and collapse. Seventy-five common volatile substances were detected in the three dried samples, mainly alkanes, alcohols, and esters. The polysaccharides (PS-H, PS-I, and PS-V) extracted from the dried samples of these three species of O. raphanipes had similar infrared spectral features, indicating that their structures are basically consistent. The highest yield was obtained for PS-V, and the polysaccharide content and glucuronic acid content of PS-I were higher than those of the remaining two polysaccharides. In addition, PS-V also showed better antioxidant activity and inhibitory activity against α-glucosidase as well as α-amylase. In conclusion, among the above three drying methods, the quality of O. raphanipes obtained by vacuum freeze drying is the best, and this experiment provides a theoretical basis for the selection of drying methods for O. raphanipes.
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Affiliation(s)
- Shuting Hou
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
| | - Defang Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
| | - Dongmei Yu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
| | - Hao Li
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
| | - Yaping Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
| | - Wuxia Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
| | - Ruiting Li
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Junlong Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
- Shanxi Edible Fungi Engineering Technology Research Center, Jinzhong 030801, China
| | - Lijing Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Mingchang Chang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
- Shanxi Edible Fungi Engineering Technology Research Center, Jinzhong 030801, China
| | - Xueran Geng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
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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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3
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Zheng B, Kou X, Liu C, Wang Y, Yu Y, Ma J, Liu Y, Xue Z. Effect of nanopackaging on the quality of edible mushrooms and its action mechanism: A review. Food Chem 2023; 407:135099. [PMID: 36508864 DOI: 10.1016/j.foodchem.2022.135099] [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: 07/03/2022] [Revised: 10/24/2022] [Accepted: 11/25/2022] [Indexed: 12/12/2022]
Abstract
With higher demands for food packaging and the development of nanotechnology, nanopackaging is becoming a research hotspot in the field of food packaging because of its superb preservation effect, and it can effectively resist oxidation and regulates energy metabolism to maintain the quality and prolong the shelf life of mushrooms. Furthermore, under the background of SARS-CoV-2 pandemic, nanomaterials could be a potential tool to prevent virus transmission because of their excellent antiviral activities. However, the investigation and application of nanopackaging are facing many challenges including costs, environmental pollution, poor in-depth genetic research for mechanisms and so on. This article reviews the preservation effect and mechanisms of nanopackaging on the quality of mushrooms and discusses the trends and challenges of using these materials in food packaging technologies with the focus on nanotechnology and based on recent studies.
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Affiliation(s)
- Bowen Zheng
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Xiaohong Kou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Chunlong Liu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; Dynamiker Biotechnology(Tianjin) Co., Ltd., China
| | - Yumeng Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Yue Yu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Juan Ma
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Yazhou Liu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Zhaohui Xue
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China.
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4
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Hu Y, Li J, Lin H, Liu P, Zhang F, Lin X, Liang J, Tao Y, Jiang Y, Chen B. Ultrasonic treatment decreases Lyophyllum decastes fruiting body browning and affects energy metabolism. ULTRASONICS SONOCHEMISTRY 2022; 89:106111. [PMID: 35998484 PMCID: PMC9421313 DOI: 10.1016/j.ultsonch.2022.106111] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 07/16/2022] [Accepted: 07/28/2022] [Indexed: 06/15/2023]
Abstract
Lyophyllum decastes is a common mushroom that is prone to browning during prolonged storage. In this study, the effects of ultrasonic treatment on metabolic gene expression, enzyme activity, and metabolic compounds related to L. decastes browning were investigated. Treatment of the fruiting body at 35 kHz and 300 W for 10 min reduced the browning index of L. decastes by 21.0 % and increased the L* value by 11.1 %. Ultrasonic treatment of the fruiting body resulted in higher levels of total phenols, flavonoids, and 9 kinds of amino acid with catalase (CAT) and peroxidase (POD) activities maintained at high levels. Higher cytochrome c oxidase (CCO), succinate dehydrogenase (SDH), phosphofructokinase (PFK), and pyruvate kinase (PK) activities may be ascribed to increased antioxidant capacity. Moreover, ultrasonication retained higher adenosine triphosphate (ATP) concentrations with an increased energy charge, while there were lower levels of adenosine diphosphate (ADP) and reduced and oxidized nicotinamide adenine dinucleotide (NADH and NAD+), respectively. Meanwhile, lower lignin contents were observed, along with retarded polyphenol oxidase (PPO) and lipoxygenase (LOX) activities. Lower PPO activity reduced the fruiting body enzymatic browning rate through decreased expression of LdPpo1, LdPpo2, and LdPpo3 during storage at 4 °C for 16 days. This activity may be used to determine the effectiveness of ultrasonication.
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Affiliation(s)
- Yuxin Hu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Jian Li
- Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Hailu Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Peipei Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Fangyi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Xiaotong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Jiachen Liang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Yongxin Tao
- Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China.
| | - Yuji Jiang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China.
| | - Bingzhi Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China.
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5
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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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6
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Nesterenko N, Belinska S, Motuzka I, Mardar M, Bolila N, Slobodyanyuk N, Ivaniuta A, Menchynska A, Holembovska N, Israelian V. A multiplicative approach to optimize the consumer properties of quick-frozen semifinished products from cultivated champignons. POTRAVINARSTVO 2022. [DOI: 10.5219/1755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
It is possible to maximise the consumer properties of grown fruit and vegetable products, significantly reduce their losses during the life cycle, and satisfy the public demand for products ready for consumption by using different preservation methods, particularly freezing. It has been found that the freezing of mushrooms without pretreatment does not provide a high-quality finished product. It justifies the expediency of mushroom pretreatment before freezing to stabilize their consumer properties. The inhibition effect of high temperatures on the oxidoreductase activity has been confirmed, ensuring the high preservation of cultivated champignons' natural color and consistency. A quasimetric assessment of the quality of quick-frozen cultivated mushrooms was performed, and the optimal heat treatment parameters were determined. Before freezing, blanched mushrooms' efficiency with polysaccharides has been scientifically proved. Rational concentrations and types of polysaccharides for mushroom processing have been determined. It has been established that blanching champignons in 0.1% citric acid solution followed by xanthan gum (0.2%), guar gum (0.1%), and lamidan (0.1%) processing ensure stability of consumer properties of quick-frozen semifinished products made of cultured champignons. After defrosting, they have an attractive appearance, natural light brown colour, elastic consistency, well-expressed mushroom flavour, and harmonious taste.
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7
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Kıvrık M, Süfer Ö, Bozok F. A RESEARCH ON QUALITY EVALUATION OF EIGHT WILD EDIBLE MACROFUNGI COLLECTED FROM EAST MEDITERRANEAN REGION OF TURKEY. Chem Biodivers 2022; 19:e202100967. [PMID: 35103384 DOI: 10.1002/cbdv.202100967] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Accepted: 02/01/2022] [Indexed: 11/08/2022]
Abstract
Eight edible macrofungal species ( Suillus collinitus, Rhizopogon roseolus, Lactarius sanguifluus, Lycoperdon molle, Ganoderma adspersum, Pleurotus cornucopiae, Lycoperdon perlatum, Macrolepiota procera ) grown in Osmaniye were studied. Besides the evaluation of fresh forms, the mushrooms were dried at 40˚C, and the color, texture, protein and mineral contents, and bioactivities (total phenolic content, (TPC) and antioxidant activities by DPPH, FRAP and ABTS techniques) were determined. The protein, macro and micro mineral contents of dried samples were in range of 11.31-55.31%, 132.75-50844.80 and 0.30-812.05 mg/kg, respectively. TPC of fresh samples were 10227.13-42216.89 mg gallic acid equivalent (GAE)/kg dry matter (DM) in methanolic solution, 3625.31-28809.99 mg GAE/kg DM in ethanolic solution, and decreased by drying process. ABTS method yielded higher results in fresh specimens, however DPPH method in ethanol and FRAP method in methanol were the superior in dried forms.
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Affiliation(s)
- Merve Kıvrık
- Osmaniye Korkut Ata Üniversitesi: Osmaniye Korkut Ata Universitesi, Biology, Osmaniye Korkut Ata Üniversitesi Karacaoğlan Yerleşkesi, 80000, Osmaniye, TURKEY
| | - Özge Süfer
- Osmaniye Korkut Ata University: Osmaniye Korkut Ata Universitesi, Food Engineering, Osmaniye Korkut Ata Üniversitesi Gıda Mühendisliği Bölümü Karacaoğlan Yerleşkesi, 80000, Osmaniye, TURKEY
| | - Fuat Bozok
- Osmaniye Korkut Ata Üniversitesi: Osmaniye Korkut Ata Universitesi, biology, Osmaniye Korkut Ata Üniversitesi Karacaoğlan Yerleşkesi, 80000, Osmaniye, TURKEY
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8
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Castellanos-Reyes K, Villalobos-Carvajal R, Beldarrain-Iznaga T. Fresh Mushroom Preservation Techniques. Foods 2021; 10:2126. [PMID: 34574236 PMCID: PMC8465629 DOI: 10.3390/foods10092126] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/28/2021] [Accepted: 09/03/2021] [Indexed: 01/04/2023] Open
Abstract
The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated with health benefits, which has led some to consider them a functional food. Mushrooms represent an attractive food for vegetarian and vegan consumers due to their high contents of high-biological-value proteins and vitamin D. However, due to their high respiratory rate, high water content, and lack of a cuticular structure, mushrooms rapidly lose quality and have a short shelf life after harvest, which limits their commercialization in the fresh state. Several traditional preservation methods are used to maintain their quality and extend their shelf life. This article reviews some preservation methods that are commonly used to preserve fresh mushrooms and promising new preservation techniques, highlighting the use of new packaging systems and regulations aimed at the development of more sustainable packaging.
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Affiliation(s)
- Katy Castellanos-Reyes
- Facultad de Ciencias Tecnológicas, Universidad Nacional de Agricultura, Carretera a Dulce Nombre de Culmí, km 215, Barrio El Espino, Catacamas 16201, Honduras;
- Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello 720, P.O. Box 447, Chillán 3780000, Chile;
| | - Ricardo Villalobos-Carvajal
- Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello 720, P.O. Box 447, Chillán 3780000, Chile;
| | - Tatiana Beldarrain-Iznaga
- Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello 720, P.O. Box 447, Chillán 3780000, Chile;
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9
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Wang P, Fei P, Zhou C, Hong P. Preparation of acylated pectins with phenolic acids through lipase-catalyzed reaction and evaluation of their preservation performance. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111615] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ganoderma lucidum: A potential source to surmount viral infections through β-glucans immunomodulatory and triterpenoids antiviral properties. Int J Biol Macromol 2021; 187:769-779. [PMID: 34197853 DOI: 10.1016/j.ijbiomac.2021.06.122] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 06/15/2021] [Accepted: 06/16/2021] [Indexed: 12/11/2022]
Abstract
Ganoderma lucidum (G. lucidum) polysaccharides and triterpenoids are the major bioactive compounds and have been used as traditional medicine for ancient times. Massive demands of G. lucidum have fascinated the researchers towards its application as functional food, nutraceutical and modern medicine owing to wide range of application in various diseases include immunomodulators, anticancer, antiviral, antioxidant, cardioprotective, hepatoprotective. G. lucidum polysaccharides exhibit immunomodulatory properties through boosting the action of antigen-presenting cells, mononuclear phagocyte system, along with humoral and cellular immunity. β-Glucans isolated from G. lucidum are anticipated to produce an immune response through pathogen associated molecular patterns (PAMPs). β-Glucans after binding with dectin-1 receptor present on different cells include macrophages, monocytes, dendritic cells and neutrophils produce signal transduction that lead to trigger the mitogen-activated protein kinases (MAPKs), T cells and Nuclear factor-κB (NF-κB) that refer to cytokines production and contributing to immune response. While triterpenoids produce antiviral effects through inhibiting various enzymes like neuraminidase, HIV-protease, DENV2 NS2B-NS3 protease and HSV multiplication. Polysaccharides and triterpenoids adjunct to other drugs exhibit potential action in prevention and treatment of various diseases. Immunomodulators and antiviral properties of this mushroom could be a potential source to overcome this current pandemic outbreak.
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11
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Wang L, Chen Q, Zhang J, Cheng P, Hu J, Dong T. Effect of modified atmosphere packaging materials on physicochemical and selected enzyme activities of
Agaricus bernardii. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Limei Wang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
- Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences Hohhot Inner Mongolia China
| | - Qianru Chen
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
| | - Jin Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
| | - Peifang Cheng
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
| | - Jian Hu
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
| | - Tungalag Dong
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
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12
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Ojeda GA, Sgroppo SC, Zaritzky NE. Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14320] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gonzalo A. Ojeda
- Laboratorio de Tecnología Química (FaCENA ‐ IQUIBA – CONICET) Universidad Nacional del Nordeste Av. Libertad 5400 Corrientes Argentina
| | - Sonia C. Sgroppo
- Laboratorio de Tecnología Química (FaCENA ‐ IQUIBA – CONICET) Universidad Nacional del Nordeste Av. Libertad 5400 Corrientes Argentina
| | - Noemí E. Zaritzky
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) UNLP CONICET Calles 47 y 116 La Plata Buenos Aires 1900 Argentina
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13
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Yang W, Wu Y, Hu Q, Pei F, Mariga AM. Preharvest treatment of Agaricus bisporus with methyl jasmonate inhibits postharvest deterioration. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.069] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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14
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Wang Y, Wang C, Guo M. Effects of Ultrasound Treatment on Extraction and Rheological Properties of Polysaccharides from Auricularia Cornea var. Li. Molecules 2019; 24:E939. [PMID: 30866525 PMCID: PMC6429225 DOI: 10.3390/molecules24050939] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 02/25/2019] [Accepted: 02/28/2019] [Indexed: 02/01/2023] Open
Abstract
Auricularia cornea var. Li. is an edible fungi and polysaccharides in Auricularia cornea var. Li. may have bioactive activities. Polysaccharides from Auricularia cornea var. Li. (ACP) was extracted using ultrasound-assisted extraction (UAE) method and compared with hot water extraction (HWE) for extraction yield, extraction rate, purity of polysaccharides, microstructure of residues after extraction, preliminary structure and rheological properties of polysaccharides. Optimum conditions for UAE (particle size of 150⁻200 mesh, water to raw material ratio of 70:1, extraction temperature at 70 °C for 40 min, ultrasonic amplitude of 40%) and HWE (particle size of 150⁻200 mesh, water to raw material ratio of 60:1, extraction temperature at 90 °C for 3.0 h) were obtained via single-factor experiment. Under optimum conditions, extraction yield of polysaccharides by UAE was 30.99 ± 1.93% which showed no significant difference with that by HWE (30.35 ± 1.67%) (P > 0.05). Extraction rate (29.29 ± 1.41%) and purity (88.62 ± 2.80%) of polysaccharides by UAE were higher than those by HWE (extraction rate of 24.95 ± 2.78% and purity of 75.33 ± 6.15%) (P < 0.05). Scanning Electron Microscopy (SEM) images of residues by UAE showed more broken cells than those by HWE. Fourier Transform Infrared (FTIR) spectra showed that the dialyzed ACP extracted by HWE and UAE (DACP-HWE and DACP-UAE) had similar characteristic absorption peaks of polysaccharides. Both DACP-HWE and DACP-UAE solutions showed typical shear thinning and temperature-independent behaviors (25⁻90 °C) and UAE resulted in polysaccharides with remarkably lower viscosity in comparison with HWE. DACP-UAE solutions exhibited more liquid-like state while DACP-HWE solutions solid-like system. Data indicated that ultrasound treatment may be a useful means for extraction of polysaccharides from Auricularia cornea var. Li.
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Affiliation(s)
- Yinping Wang
- College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China.
| | - Cuina Wang
- College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China.
| | - Mingruo Guo
- Department of Nutrition and Food Science, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT 05405, USA.
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Choi WC, Parr T, Lim YS. The impact of four processing methods on trypsin-, chymotrypsin- and alpha-amylase inhibitors present in underutilised legumes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:281-289. [PMID: 30728570 DOI: 10.1007/s13197-018-3488-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/27/2018] [Accepted: 11/02/2018] [Indexed: 11/26/2022]
Abstract
The global trend in increasing plant-based protein diets due to health and ideological reasons, has created an increased demand for food legumes that exceeds current production. To meet this demand, it is timely to reduce relying solely on soybean, and explore the potential of the underutilised legumes that are cultivated regionally. Underutilised legumes are rich in protein, carbohydrates and other nutrients that are essential for consumer. However, relatively little is known about their anti-nutritional properties and processing methods. Anti-nutritional factors (ANFs) such as enzyme inhibitors are prevalent in legumes and may interfere with digestibility and nutrient absorption. Nevertheless, an optimised food processing method will overcome this challenge and warrant a safe inclusion of legume in plant-based protein diets. Hence current study aimed to optimise the food processing methods (soaking, wet heating, autoclaving and freezing) and evaluate their efficiency in eliminating the enzyme inhibitors [trypsin, chymotrypsin (CIA) and α-amylase (AIA) inhibitors] present in seven underutilised legumes. Current study showed that autoclaving at 121 °C for 15 min reduced the AIA in all underutilised legumes tested. The AIA and CIA of bambara groundnut were successfully inactivated by wet heating at 50 °C for 60 min, and by autoclaving at 121 °C for 15 min. While the CIA of chickpea was successfully inactivated by freezing at - 80 °C for 24 h.
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Affiliation(s)
- Wai Chuen Choi
- 1School of Biosciences, Faculty of Science, University of Nottingham Malaysia Campus, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan Malaysia
| | - Tim Parr
- 2Division of Nutritional Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD UK
| | - Yin Sze Lim
- 1School of Biosciences, Faculty of Science, University of Nottingham Malaysia Campus, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan Malaysia
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Zhang K, Pu YY, Sun DW. Recent advances in quality preservation of postharvest mushrooms ( Agaricus bisporus ): A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.012] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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17
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Sorrentino E, Succi M, Tipaldi L, Pannella G, Maiuro L, Sturchio M, Coppola R, Tremonte P. Antimicrobial activity of gallic acid against food-related Pseudomonas strains and its use as biocontrol tool to improve the shelf life of fresh black truffles. Int J Food Microbiol 2017; 266:183-189. [PMID: 29227905 DOI: 10.1016/j.ijfoodmicro.2017.11.026] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Revised: 11/24/2017] [Accepted: 11/30/2017] [Indexed: 10/18/2022]
Abstract
Refrigeration alone or in combination with other technologies represents the main tool used in the last decades to preserve the freshness of black truffles. This is principally due to the delicateness and vulnerability of this edible hypogeous fungus, so that other invasive preservation practices cannot be adopted. However, the proliferation of some microbial species during the cold storage still represents an unsolved problem. Pseudomonads are among the main spoiler bacteria responsible for the deterioration of refrigerated black truffles. Their growth ability at low temperatures requires the use of additional hurdles to prolong the shelf-life of truffles without altering their major features. The use of natural compounds may represent an alternative system for the biocontrol of this kind of product. Specifically, gallic acid (GA) is a phenolic acid naturally present in different foods, whose effectiveness was in vitro demonstrated against Pseudomonas spp. In our study, we reported the antimicrobial activity expressed by GA not only in vitro, using as target bacteria Pseudomonas putida DSMZ 291T, P. fluorescens DSMZ 50090T, P. fragi DSMZ 3456T and Pseudomonas spp. P30-4, previously isolated from black truffles, but also in situ on fresh black truffles stored at 4°C for 28days. Our results showed Minimum Inhibitory Concentrations (MIC) of 2.5mg/mL GA for all tested strains, except for P. fluorescens DSMZ 50090T, having a MIC corresponding to 5mg/mL GA. The Minimum Bactericidal Concentration (MBC) was 10mg/mL for all strains. The analysis of kinetic parameters showed that the survival declined passing from 2.5 to 10mg/mL GA concentrations, with P. fluorescens confirmed to be the most resistant strain. Moreover, images obtained from Scanning Electron Microscopy revealed that Pseudomonas cells were strongly injured by the treatment with GA at 2.5mg/mL concentration, displaying visible pores on the cellular surfaces, absence of flagella and lysis with loss of cytoplasmic material. The storage test performed on fresh black truffles confirmed in situ the GA antimicrobial activity observed in vitro, with a drastic reduction not only of Pseudomonas spp., but also of the other assessed microbial groups, including Enterobacteriaceae and Eumycetes. Finally, sensory analysis established the absence of off-flavours and the preservation of positive features in black truffles treated with 2.5mg/mL GA and stored for 28 d at 4°C. The results obtained in this study suggest that GA is a potential biocontrol tool to decontaminate and preserve fresh black truffles during refrigerated storage.
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Affiliation(s)
- Elena Sorrentino
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy.
| | - Mariantonietta Succi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Luca Tipaldi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Gianfranco Pannella
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Lucia Maiuro
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Marina Sturchio
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Raffaele Coppola
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Patrizio Tremonte
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
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Fang D, Yang W, Deng Z, An X, Zhao L, Hu Q. Proteomic Investigation of Metabolic Changes of Mushroom (Flammulina velutipes) Packaged with Nanocomposite Material during Cold Storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10368-10381. [PMID: 29111700 DOI: 10.1021/acs.jafc.7b04393] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Metabolic changes of mushroom (Flammulina velutipes) applied with polyethylene (PE) material (Normal-PM) or nanocomposite reinforced PE packaging material (Nano-PM) were monitored using tandem mass tags (TMT) labeling combined with two-dimensional liquid chromatography-tandem mass spectrometry (2D LC-MS/MS) technique. A total of 429 proteins were investigated as differentially expressed proteins (DEPs) among treatments after a cold storage period. A total of 232 DEPs were up-regulated and 65 DEPs were down-regulated in Nano-PM packed F. velutipes compared to that of Normal-PM. The up-regulated DEPs were mainly involved in amino acid synthesis and metabolism, signal transduction, and response to stress while the down-regulated DEPs were largely located in mitochondrion and participated in carbohydrate metabolic, amino acid synthesis and metabolism, and organic acid metabolic. It was also revealed that Nano-PM could inhibit the carbohydrate and energy metabolism bioprocess, promote amino acids biosynthesis, enhance antioxidant system, and improve its resistance to stress, resulting in a further extended shelf life of F. velutipes.
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Affiliation(s)
- Donglu Fang
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing, Jiangsu 210095, P.R. China
| | - Wenjian Yang
- College of Food Science and Engineering, Nanjing University of Finance and Economics , Nanjing, Jiangsu 210046, P.R. China
| | - Zilong Deng
- Department of Food Science & Technology, Oregon State University , Corvallis, Oregon 97331-6602, United States
| | - Xinxin An
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing, Jiangsu 210095, P.R. China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing, Jiangsu 210095, P.R. China
| | - Qiuhui Hu
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing, Jiangsu 210095, P.R. China
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