Comparison of antioxidant properties in cap and stipe of &lt;i&gt;Lentinula edodes &lt;/i&gt; and #8211;a medicinal mushroom

Mishra, Krishna Kant; Pal, Raj; Bhatt, J. C.

doi:10.9755/ejfa.184591

Cited by 9 publications

(7 citation statements)

References 24 publications

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“…Also, Mohamed et al, (2015) found that adding different levels of dried grape pomace as a source of antioxidants and fiber at level 1.0% to 5.0% increased the TPC and RSA% of yogurt treatments. The antioxidant activity of yogurt samples containing mushroom stalk powder is due to the presence of polyphenols in mushroom stalk ( Banerjee et al ., 2020), where there is a positive relationship between the antioxidant activity of mushroom stalk and their content of total phenols and flavonoids (Mishra et al, 2015).…”

Section: Chemical Composition Of Low Fat Yogurt Containing Mushroom S...mentioning

confidence: 98%

Production of low fat yogurt fortified with mushroom stalk powder as source of antioxidant dietary fibers powder

Heiba

Atwaa

2022

Egypt. J. Chem.

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The aim of this study was to investigate the effect of different levels of mushroom stalk powder (1.0%, 2.0%, and 3.0%) on the viability of probiotic starter culture , physicochemical, rheological and sensory properties of low fat probiotic yogurt (1% fat). Low fat yogurt samples were stored at 5 ± 1˚C, analyzed when fresh and after 5, 10 and 15 day. The results showed a gradual increase in the values of pH, dietary fiber, viscosity, phenolic content and radical scavenging activity of low-fat yogurt with increasing proportion of mushroom stalk powder added. On the other hand, the values of acidity and synersis decreased by increasing the proportion of mushroom stalk powder. The survival of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium bifidum decreased during storage time in all yogurt treatments, although it stood at recommended levels for health effects (at least 106 cfu/mL in traditional yogurt). Low fat yogurt that containing of 2% of mushroom stalk powder were the highest of sensory properties than the other treatments. Thus, the study demonstrates that mushroom stalk powder can be used as a source of dietary fiber and phenolic compounds in low fat yogurt at a rate of 2% which enhanced its nutritional value, rheological and sensory properties.

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Section: Chemical Composition Of Low Fat Yogurt Containing Mushroom S...mentioning

confidence: 98%

Production of low fat yogurt fortified with mushroom stalk powder as source of antioxidant dietary fibers powder

Heiba

Atwaa

2022

Egypt. J. Chem.

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“…The shiitake mushroom is an excellent edible mushroom with a long history, and is one of the first domesticated and cultivated mushrooms. It is rich in nutrients and active substances ( 1 , 2 ), and has medicinal and dietary uses, including cholesterol- and blood pressure-lowering effects; antibacterial, antifungal, antiviral, and antioxidant properties; it regulates intestinal microbes and enhances the immune system ( 3 , 4 ). These properties are the reason for which it is known as the “king of mushrooms.” In recent years, the demand for shiitake mushrooms has been increasing significantly.…”

Section: Introductionmentioning

confidence: 99%

“…microbes and enhances the immune system (3,4). These properties are the reason for which it is known as the "king of mushrooms. "…”

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confidence: 99%

Dried shiitake mushroom grade recognition using D-VGG network and machine vision

Wang,

Dong,

Wang

et al. 2023

Front. Nutr.

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Grading dried shiitake mushrooms is an indispensable production step, as there are large quality differences between different grades, which affect the product’s price and marketability. Dried shiitake mushroom samples have irregular shapes, small morphological differences between different grades of the same species, and they may occur in mixed grades, which causes challenges to the automatic grade recognition using machine vision. In this study, a comprehensive method to solve this problem is provided, including image acquisition, preprocessing, dataset creation, and grade recognition. The osprey optimization algorithm (OOA) is used to improve the computational efficiency of Otsu’s threshold binarization and obtain complete mushroom contours samples efficiently. Then, a method for dried shiitake mushroom grade recognition based on the improved VGG network (D-VGG) is proposed. The method uses the VGG16 network as the base framework, optimizes the convolutional layer of the network, and uses a global average pooling layer instead of a fully connected layer to reduce the risk of model overfitting. In addition, a residual module and batch normalization are introduced to enhance the learning effect of texture details, accelerate the convergence of the model, and improve the stability of the training process. An improved channel attention network is proposed to enhance the feature weights of different channels and improve the grading performance of the model. The experimental results show that the improved network model (D-VGG) can recognize different dried shiitake mushroom grades with high accuracy and recognition efficiency, achieving a final grading accuracy of 96.21%, with only 46.77 ms required to process a single image. The dried shiitake mushroom grade recognition method proposed in this study provides a new implementation approach for the dried shiitake mushroom quality grading process, as well as a reference for real-time grade recognition of other agricultural products.

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“…Controlling WOF, especially with natural antioxidants, is important because of the increase in precooked meat products [35,36]. Various authors have found that mushroom extracts contain antioxidants [37,38], which could potentially reduce WOF in stored pork patties. The mushroom flavor could also mask some off flavors such as WOF, although the mushroom flavor is greatly reduced during drying [39].…”

Section: Introductionmentioning

confidence: 99%

Effects of Shiitake (Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties

Chun

Chambers

2020

Foods

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Increasing consumer desire for functional food ingredients, including such PRODUCTS as shiitake mushroom (Lentinus edodes P.) powder (SM), demands that the sensory impact of such ingredients be tested in an appropriate food system. Pork patties are a common food in many Asian countries. Pork patties in this study were prepared with and without SM, an ingredient that is gaining popularity around the world. A lexicon for describing the texture and flavor of cooked pork patties, with and without 0.5% sodium tripolyphosphate (STP), a typical additive to meat, and with varying amounts of SM (0% to 6%) was developed by a highly trained panel to compare sensory properties for each type of patty. The attributes evaluated were juiciness, toughness, rubberiness, mealiness, pork identity (pork ID), meatiness, mushroom, onion, garlic, black pepper, heat/burn, soapy, chemical, animal hair, fatty, salty, sour, bitter, slick, and astringent. An addition of 0.5% STP produced more intense ratings for soapy, salty, sour, and astringent attributes. Without STP, patties containing shiitake mushroom powder had a more mealy consistency but more pork ID than they did with STP.

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Comparison of antioxidant properties in cap and stipe of <i>Lentinula edodes </i> and #8211;a medicinal mushroom

Cited by 9 publications

References 24 publications

Production of low fat yogurt fortified with mushroom stalk powder as source of antioxidant dietary fibers powder

Production of low fat yogurt fortified with mushroom stalk powder as source of antioxidant dietary fibers powder

Dried shiitake mushroom grade recognition using D-VGG network and machine vision

Effects of Shiitake (Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties

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