Stabilization and sensorial/technological characterization of a sodium-reduced W1/O/W2 emulsion based on oriental ingredients

This study investigates the potential of vegetable extracts to enhance saltiness perception in high internal-phase double emulsions, offering a natural approach to sodium reduction in food products. Vegetable extracts were analyzed for their chemical and sensory properties. These extracts were incorporated into double emulsions containing NaCl to enhance saltiness perception. A 2:5:3 ratio (SLC253) of shiitake mushroom (S), lotus root (L), and Chinese cabbage (C) extracts was determined as the optimal formulation for further analysis. Including vegetable extracts, particularly in the SLC253, significantly enhanced the perception of saltiness through their high amino acid content, synergistically increasing both umami and saltiness. Emulsion stability was also improved by reducing droplet size and increasing ζ-potential, which prevented coalescence during storage. The results suggest that vegetable extracts can effectively reduce sodium intake while preserving sensory appeal, presenting a promising strategy for sodium reduction in food applications.

Quality Evaluation of Shiitake Blanched and Centrifuged Broths as Functional Instant Drinks

In the process of making mushrooms into vacuum-fried crisps, the resulting blanched broth (BB) and centrifuged broth (CB) are often discarded, thereby increasing the amount of wastewater and treatment costs. This study measured the proximate compositions, bioactive components, taste components, and minerals of freeze-dried BB and CB and then used functional indigestible dextrin (Fibersol-2) as a carrier to make these two broths into instant drinks. The solids of the BB and CB contained protein (16.88-19.21%), fat (0.01-0.23%), ash (12.89-13.50%), carbohydrate (67.28-70.00%), sugars and polyols (40.55-45.68%), free amino acids (6.58-6.69%), 5'-nucleotides (0.98-1.47%), and bioactive components, especially polysaccharides (4.53-7.45%), ergothioneine (both 0.19%), and total phenols (0.15-0.36%). The equivalent umami concentration of BB was 2.77-fold higher than that of the CB. Both BB and CB showed compositions and essential minerals that are rich in taste. Using a nine-point hedonic test, it was found that the solid contents of BB and CB in the instant drink affected the consumer's preference. The flavor and overall preference of instant drinks with 2.5% BB or CB were the best amongst consumers. Overall, the BB and CB were rich in nutrients and bioactive and taste components and could be developed as a functional food in the form of a drink.

Comparison of the Nutritional and Taste Characteristics of 5 Edible Fungus Powders Based on the Composition of Hydrolyzed Amino Acids and Free Amino Acids

The nutritional characteristics and taste of some edible fungus powders were scientifically evaluated and compared. Five common edible fungus powders were used as test materials (Agrocybe chaxinggu edible fungus powder, Pleurotus citrinopileatus edible fungus powder, Flammulina velutipes edible fungus powder, Lentinus edodes edible fungus powder, and Hericium erinaceus edible fungus powder). The hydrolyzed amino acid and free amino acid content were measured by an automatic amino acid analyzer, and the ratios of hydrolyzed amino acid and free amino acid components and the taste characteristics of these eatables were systematically compared. The results showed that the total amount of hydrolyzed amino acids contained in the 5 edible fungus powders was between 2.583 and 14.656 g/100 g. The total amount of free amino acids contained in the 5 edible fungus powders was between 0.550 and 2.612 g/100 g. Comparative analysis of the mass fractions and composition of amino acids indicated that Pleurotus citrinopileatus edible fungus powder best met the ideal protein standard. The taste characteristics of protein were evaluated by calculating the taste active value (TAV) of taste-producing free amino acids. The most significant TAV values of the 5 edible fungus powders appeared in glutamic acid, and this amino acid is an umami amino acid. Principal component analysis (PCA) suggested that four principal components could reflect all the information on the free amino acids with a total cumulative variance contribution rate of 100%, and three principal components could reflect most of the information on the hydrolyzed amino acids with a total cumulative variance contribution rate of 99.143%, which could represent the main trends of free amino acids and hydrolyzed acids in edible fungus powder. The comprehensive evaluation model was established, and the comprehensive score indicated that Agrocybe chaxinggu edible fungus powder had the best comprehensive amino acid quality.