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Zeng C, Li H, Li J, Li C, Fang Z, Hu B, Wang C, Chen S, Li X, Zeng Z, Liu Y. Effects of different cooking methods on proximate composition, digestion characteristics, and antioxidant activity of Lentinus edodes. Food Chem 2024; 439:138107. [PMID: 38043283 DOI: 10.1016/j.foodchem.2023.138107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 11/23/2023] [Accepted: 11/26/2023] [Indexed: 12/05/2023]
Abstract
Lentinus edodes (SM) are highly appreciated by the food industry together with consumers for nutrition and flavour. It is hypothesized the results of our study can indicate to the suitable cooking method for maximal nutrient retention, this study investigated the effects of six cooking methods on the proximate composition, digestive properties, and antioxidant activities of SM in vitro simulated digestion. The results revealed that the ash and protein contents of cooked samples were reduced excluding steaming and roasting, and likewise minerals during deep-frying and boiling (e.g., Mg from 1080.07 to 629.03 mg/kg, deep-frying). A conspicuous rise in fat and energy was found in deep-frying and stir-frying. Steaming retained more reducing sugar (3.80 mg/mL). Roasting improved bioaccessibility of most amino acids (e.g., 82.61%, Asp). Using oil as a medium was associated with higher antioxidant activities using water. Steaming and roasting were better for preserving the nutrient composition of cooked Lentinus edodes.
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Affiliation(s)
- Chunxue Zeng
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Hongyu Li
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Junqi Li
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Cheng Li
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Zhengfeng Fang
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Bin Hu
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Caixia Wang
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Saiyan Chen
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Xiaolin Li
- Sichuan Academy of Agricultural Sciences, Sichuan Institute of Edible Fungi, Edible Fungi Cultivation and Physiology Research Center, Chengdu 610066, China
| | - Zhen Zeng
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China.
| | - Yuntao Liu
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China.
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