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Wu L, Chen S, Li Y, Xie W, Tang B. Effect of heat pump drying temperature on moisture migration characteristics and quality of instant Tremella fuciformis. Curr Res Food Sci 2024; 9:100825. [PMID: 39263206 PMCID: PMC11387265 DOI: 10.1016/j.crfs.2024.100825] [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: 06/04/2024] [Revised: 08/14/2024] [Accepted: 08/17/2024] [Indexed: 09/13/2024] Open
Abstract
Low-field nuclear magnetic resonance (LF-NMR) was used to analyze the moisture migration characteristics and water distribution of instant Tremella fuciformis (ITF) during heat pump drying at 35 °C, 45 °C and 55 °C. A fuzzy mathematical evaluation method was then used to investigate the effect of heat pump drying temperatures (35 °C, 45 °C and 55 °C) on the quality of ITF. Based on the screened appropriate temperature of 45 °C, the thin layer heat pump drying curve and drying rate curve of ITF were drawn, then four mathematical models were tested based on the coefficient of determination (R2). The result showed three water components (bound water (T 21), immobilized water (T 22), and free water (T 23)) in ITF before drying. During the drying process, the heat pump drying of ITF was carried out gradually from the outer to the inner. The sensory total score (77.66 ± 6.57), rehydration ratio (4803.00 ± 90.00%), and viscosity (45.01 ± 3.61 Pa s) of ITF in heat pump drying at 45 °C were the best. The optimal drying temperature of 45 °C was obtained by the fuzzy comprehensive evaluation with the highest comprehensive score of 77.85%. With the prolongation of drying time, the water content of ITF showed a gradual decreasing trend, and the water content was controlled to below 8.51% after 6 h. The drying curve shows that the drying phase of the ITF is divided into three phases, including preheat, constant speed and deceleration. The drying speed first increases, remains constant in the middle and then decreases. Among the four models tested, the cubic regression equation aligned with the change rule of the ITF drying curve (R2 = 0.99397). By studying the effect of drying temperature on the moisture migration characteristics and the quality of ITF, we aim to provide more data support for the production of T. fuciformis.
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Affiliation(s)
- Li Wu
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, 350003, PR China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian, 350003, PR China
- National Edible Fungus Processing Technology Research and Development Branch, Fuzhou, Fujian, 350003, PR China
- Fujian Province Key Laboratory of Agricultural Products (Food) Processing Technology, Fuzhou, Fujian, 350003, PR China
- Fujian Characteristic Agricultural Products Processing Technology and Economic Integration Service Platform, Fuzhou, Fujian, 350003, PR China
| | - Shouhui Chen
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, 350003, PR China
| | - Yibin Li
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, 350003, PR China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian, 350003, PR China
- National Edible Fungus Processing Technology Research and Development Branch, Fuzhou, Fujian, 350003, PR China
- Fujian Province Key Laboratory of Agricultural Products (Food) Processing Technology, Fuzhou, Fujian, 350003, PR China
- Fujian Characteristic Agricultural Products Processing Technology and Economic Integration Service Platform, Fuzhou, Fujian, 350003, PR China
| | - Wei Xie
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, 350003, PR China
| | - Baosha Tang
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, 350003, PR China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian, 350003, PR China
- National Edible Fungus Processing Technology Research and Development Branch, Fuzhou, Fujian, 350003, PR China
- Fujian Province Key Laboratory of Agricultural Products (Food) Processing Technology, Fuzhou, Fujian, 350003, PR China
- Fujian Characteristic Agricultural Products Processing Technology and Economic Integration Service Platform, Fuzhou, Fujian, 350003, PR China
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Sun J, Wei Y, Li L, Tang B, Yang Y, Xiao Z, Chen J, Lai P. Investigating the Respiratory and Energy Metabolism Mechanisms behind ε-Poly-L-lysine Chitosan Coating's Improved Preservation Effectiveness on Tremella fuciformis. Foods 2024; 13:707. [PMID: 38472821 DOI: 10.3390/foods13050707] [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: 01/25/2024] [Revised: 02/16/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
Freshly harvested Tremella fuciformis contains high water content with an unprotected outer surface and exhibits high respiration rates, which renders it prone to moisture and nutrient loss, leading to decay during storage. Our research utilized ε-poly-L-lysine (ε-PL) and chitosan as a composite coating preservative on fresh T. fuciformis. The findings revealed that the ε-PL + chitosan composite coating preservative effectively delayed the development of diseases and reduced weight loss during storage compared to the control group. Furthermore, this treatment significantly decreased the respiration rate of T. fuciformis and the activity of respiratory metabolism-related enzymes, such as alternative oxidase (AOX), cytochrome c oxidase (CCO), succinic dehydrogenase (SDH), 6-phosphogluconate dehydrogenase, and glucose-6-phosphate dehydrogenase (6-PGDH and G-6-PDH). Additionally, the composite coating preservative also delayed the depletion of ATP and ADP and maintained higher levels of the energy charge while preserving low levels of AMP. It also sustained heightened activities of Mg2+-ATPase, Ca2+-ATPase, and H+-ATPase enzymes. These results demonstrate that utilizing the ε-PL + chitosan composite coating preservative can serve as a sufficiently safe and efficient method for prolonging the shelf life of post-harvest fresh T. fuciformis.
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Affiliation(s)
- Junzheng Sun
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Yingying Wei
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Longxiang Li
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
- College of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baosha Tang
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Yanrong Yang
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Zheng Xiao
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Junchen Chen
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Pufu Lai
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
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