Cold plasma pretreatment – A novel approach to improve the hot air drying characteristics, kinetic parameters, and nutritional attributes of shiitake mushroom

Shishir, Mohammad Rezaul Islam; Karim, Naymul; Bao, Tao; Gowd, Vemana; Ding, Tian; Sun, Chongde; Chen, Wei

doi:10.1080/07373937.2019.1683860

Cited by 74 publications

(58 citation statements)

References 54 publications

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“…The authors of this study stated that in addition to the alteration of the surface, the cellular structure was disintegrated as well due to cold plasma treatment [155]. The acceleration of drying by cold plasma treatment has also been reported for shitake mushroom [156] or corn kernel [157] drying. Nevertheless, the data about the impact of plasma radiation of food before drying are limited, but the method seems to be very promising, especially for the facilitation of drying of peel containing raw materials such as chili pepper [158].…”

Section: Cold Plasmamentioning

confidence: 60%

Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review

et al. 2021

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Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year. Dried fruits can be produced by small- and large-scale processors, which makes them a very popular food among consumers and food manufacturers. The most frequent uses of drying technology include osmotic dehydration, vacuum drying, freeze-drying and different combinations of other drying technologies. However, drying may provoke undesirable changes with respect to physiochemical, sensory, nutritional and microbiological quality. Drying process energy efficiency and the quality of dried fruits are crucial factors in fruit drying. Recently, innovative technologies such as ultrasound, pulsed electric field and high pressure may be used as a pretreatment or in combination with traditional drying technologies for process intensification. This could result in quality improvements of dried fruits and enhanced efficiency and capacity of the production process, with a positive impact on environmental and economic benefits.

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Section: Cold Plasmamentioning

confidence: 60%

Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review

et al. 2021

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“…A promising novel technology called cold plasma (CP) treatment, which has been used widely to enhance the dehydration process and preserve the quality, nutrition of different foodstuff was also applied for shiitake mushrooms (Shishir et al., 2019). Direct CP treatment and cold plasma‐activated water were used as pre‐treatment for shiitake mushrooms further dried using HAD at 50 to 70 °C.…”

Section: Impact Of Thermal Dehydration On Quality Of Shiitake Mushroomsmentioning

confidence: 99%

Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms

Subramaniam

Jiao

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

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Shiitake mushrooms are one of the most popular and highly consumed mushrooms worldwide both in fresh and dry forms. However, it rapidly starts losing its quality immediately after harvest which necessitates processing and/or proper storage before being distributed. However, the processes used for preserving other mushrooms (e.g., Agaricus) become unviable for shiitake due to its uniqueness (higher respiration rate, varied biochemicals, growth, etc.) which demands individual studies on shiitake. This review starts by listing the factors and their interdependence leading to a quality decline in shiitake after harvest. Understanding well about these factors, numerous post‐harvest operations preserve shiitake as fresh form for a shorter period and as dried forms for a longer shelf‐life. These processes also affect the intrinsic quality and nutrients of shiitake. This review comprehensively summarizes and discusses the effects of chemical processing (washing, fumigation, coating, and ozone), modified atmosphere packaging (including irradiation) on the quality of fresh shiitake while discussing their efficiency in extending their shelf‐life by inhibiting microbial spoilage and deterioration in quality including texture, appearance, nutrients, and favor. It also reviews the impact of thermal dehydration on the quality of dried shiitake mushrooms, especially the acquired unique textural, nutritional, and aromatic properties along with their merits and limitations. Since shiitake are preferred to be low‐cost consumer products, the applicability of freeze‐drying and sophisticated novel methodologies, which prove to be expensive and/or complex, are discussed. The review also outlines the challenges and proposes the subsequent future directives, which either retains/enhances the desirable quality in shiitake mushrooms.

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“…direct cold plasma and CPAW) can significantly improve the HAD kinetics of shiitake mushroom. 23 As follow-up research, we have conducted a detailed study aiming to explore the effect of cold plasma pretreatments on the changes in physicochemical characteristics, nutritional attributes, antioxidant activities and phenolic profile of shiitake mushroom.…”

Section: Introductionmentioning

confidence: 99%

Effect of cold plasma pretreated hot‐air drying on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom

et al. 2021

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BACKGROUND: Shiitake mushroom is one of the most popular delicious vegetables, although fresh shiitake mushroom has short shelf life as a result of biochemical degradation. Drying can prolong the shelf life of mushroom. Additionally, application of cold plasma pretreatments (CPT) before drying can preserve the product quality, processing costs and nutritional values. Therefore, we aimed to explore the effect of cold plasma pretreated hot-air drying at 50, 60 and 70 °C on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom.RESULTS: Scanning electron microscopy micrographs showed that CPT induced the surface modification of fresh shiitake (such as cellular disarrangement, cellular shrinkages, disruption or break down of cell walls, and intracellular spaces and cavities) and facilitate the rapid drying than control samples. Furthermore, CPT improved the powder qualities (bulk density, water retention and swelling index) and preserved higher nutritional attributes (sugars, vitamins, phenolic acids contents and antioxidant activity) compared to the control groups. CONCLUSION: Conclusively, CPT could be a suitable alternative technique for improving drying characteristics and preserving nutritional attributes of agro-based products.

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Cold plasma pretreatment – A novel approach to improve the hot air drying characteristics, kinetic parameters, and nutritional attributes of shiitake mushroom

Cited by 74 publications

References 54 publications

Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review

Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review

Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms

Effect of cold plasma pretreated hot‐air drying on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom

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