Washing and blanching are two important steps for the processing of fresh good grade small shiitake into casual snacks and prepared foods. This study explored their effects on the dimensions, weights, proximate compositions, taste and bioactive compounds of the shiitake caps and stipes. Results showed that the dimensions and weights of the caps and stipes increased after washing but decreased after blanching. On a dry basis, washing did not affect the nutrients and bioactive compounds contents of shiitake except sugars and polyols compared to fresh samples. However, blanching greatly reduced all the quality contents of the shiitake. The major minerals in the caps and stipes were potassium, magnesium and calcium. The main polyol, sugar, free amino acid, and 5'-nucleotide of shiitake were mannitol, trehalose, glutamine and 5'-adenosine monophosphate, respectively. Equivalent umami concentration (EUC) in the caps was three-fold higher than that in the stipes. Ergosterol, ergothioneine, γ-aminobutyric acid (GABA), and total phenols contents in the caps were significantly higher than those of the stipes, but the polysaccharides showed the reversed. Overall, both caps and stipes contain the necessary nutrients and bioactive compounds, and the blanching significantly affected the above-mentioned components of all tested samples.

Shiitake (Lentinula edodes) is well-known for its distinct flavor and texture as well as its medicinal and nutritional properties. Small good grade fresh shiitake mushrooms are highly perishable and have a low commodity value in the Taiwan market. As a result, these are frequently used as raw materials for vacuum-fried crisps. However, manufacturers continue to use traditional maltose (MO) syrup with no functional properties as a sweetener, and shiitake stipes are frequently discarded, increasing production costs. Isomalto-oligosaccharide (IMO) is a functional oligosaccharide sweetener with health benefits. The purpose of this research is to study the use of functional IMO in the processing of shiitake crisps to replace MO, and the reusability of stipes. In the manufacture of vacuum-fried shiitake cap and stipe crisps, the 30-40°Brix IMO syrup replaces the 35°Brix MO syrup. Vacuum-fried crisps' quality characteristics were determined using physicochemical and sensory evaluation. The results showed that centrifuged caps and stipes reach equilibrium after 3 h of being soaked in various concentrations of 90-95°C syrup. The L*, a*, b*, h*, and c* values for the cap crisps decreased with the increase in the level of IMO syrup. The breaking force for the stipe crisps was less than that for cap crisps. The crude protein and crude fat content of vacuum-fried cap and stipe crisps decreased as the level of IMO syrup increased, but the carbohydrate content increased. For a nine-point hedonic test, the sensory scores for cap and stipe crisps without seasoning powder were 6.9-7.4 and 6.1-6.5, respectively. Addition of seasoning powder increased the flavor and overall scores to 8.1-8.2 and 7.2-7.4, respectively. Overall, the addition of IMO syrup reduced the calories and increased the health benefits of vacuum-fried shiitake crisps. Furthermore, the result showed that stipes can also be used to make vacuum-fried crisps and increase profitability for manufacturers.

Extractions of the underground parts of valerian were prepared with water and ethanol (25–95%) at 25–75 °C. Extraction yields, bioactive compounds, and the 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability of lyophilized extracts were determined. The inhibitory effects of the extracts, valerenic acid derivatives and phenolic acids, on metabolic syndrome (MS)-related enzymes activities were further examined. Both roots and rhizomes extracted with 95% ethanol at 75 °C had the highest levels of bioactive compounds. The antioxidant capacity and inhibition of MS-related enzymes of the roots extract were better than those of the rhizomes. The roots extract more strongly inhibited pancreatic lipase (inhibition of 50% of enzyme activity (IC50), 17.59 mg/mL), angiotensin-converting enzyme (ACE, IC50, 3.75 mg/mL), α-amylase (IC50, 12.53 mg/mL), and α-glucosidase (IC50, 15.40 mg/mL). These four phenolic acids inhibited the activity of MS-related enzymes. Valerenic acid demonstrated more of an inhibitory ability for ACE (IC50, 0.225 mg/mL, except for caffeic acid) and α-glucosidase (IC50, 0.617 mg/mL) than phenolic acids. Valerian extract inhibited key enzyme activities that were associated with obesity (lipase), hypertension (ACE), and type 2 diabetes (α-amylase and α-glucosidase), suggesting that it is a potential candidate for the development of functional supplements.