Comparison of different drying techniques for shiitake mushroom (Lentinus edodes): Changes in volatile compounds, taste properties, and texture qualities

Liu, Qin; Bau, Tergun; Jin, Rong; Cui, Xiao; Zhang, Yuting; Kong, Weili

doi:10.1016/j.lwt.2022.113651

Cited by 37 publications

(16 citation statements)

References 35 publications

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“…Soluble sugar is not only an important nutrient component in edible mushrooms but also the main component of sweet taste (Liu et al ., 2022). The effects of different monochromatic lights on the soluble sugar content of the dried S. granulatus were significantly different ( P < 0.05) (Fig.…”

Section: Results and Analysismentioning

confidence: 99%

“…The rehydration characteristics of dried edible mushrooms and their texture after rehydration are closely related to the internal microstructure (Aravindakshan et al ., 2022; Liu et al ., 2022). The interior of the mushroom cap consists of a number of undirected dilated tubular mycelia, which are crosslinked to form a number of cavities.…”

Section: Results and Analysismentioning

confidence: 99%

“…The results show that there is an inverse relationship between texture values and RR. The higher the RR, the lower the texture values (Liu et al ., 2022).…”

Section: Results and Analysismentioning

confidence: 99%

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Effect of different monochromatic lights on nutritional, antioxidant properties and spore microstructure of dried mushroom (Suillus granulatus)

Wang,

Feng,

et al. 2024

Int J of Food Sci Tech

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SummaryMonochromatic light has been shown to improve the flavour quality of dried mushrooms, but its effect on the nutritional, bioactive, antioxidant, rehydration and textural properties has not been studied. In this study, the effects of monochromatic light on these qualities of the dried Suillus granulatus were investigated and the porous characteristics and spore morphology were observed. The results showed that contents of soluble sugars, soluble proteins, flavonoid, phenolics, DPPH and rehydration under blue light were higher on the sixth day, it was 1.85 times, 1.58 times, 1.27 times and 1.20 times of the lowest content, respectively. While ABTS and FRAP were higher on the ninth day. The values are 33.5% and 0.749 mmol/LFeSO4, respectively. The texture of rehydrated mushrooms was higher under red light and lower under blue light. Clear pore structure and severely deformed spores can be observed under blue light, revealing the reason why mushrooms have better qualities under light. Correlation analysis results showed that nutrients, active components, antioxidant activity and rehydration showed a strong positive correlation. Totally, blue light is a promising processing technology to improve the quality of dried mushrooms.

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Section: Results and Analysismentioning

confidence: 99%

Section: Results and Analysismentioning

confidence: 99%

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Effect of different monochromatic lights on nutritional, antioxidant properties and spore microstructure of dried mushroom (Suillus granulatus)

Wang,

Feng,

et al. 2024

Int J of Food Sci Tech

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“…5,8,17 Flavour is becoming one of the most important quality attributes of edible mushrooms, which can reflect their nutritional value and freshness. 3,26 The widespread consumption of edible mushrooms is largely due to their unique flavour. 3 Flavour loss of postharvest fresh edible mushrooms during storage is a serious problem.…”

Section: Loss Of Nutrients and Flavourmentioning

confidence: 99%

Review of packaging for improving storage quality of fresh edible mushrooms

et al. 2023

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Edible mushrooms are favoured by people for their rich nutrition, medicinal value and unique flavour. The quality of postharvest mushroom decreased sharply because of its special tissue structure and physiological characteristics. Compared with other preservation technologies, packaging has been widely used in the preservation of mushrooms because of its strong preservation effect, green and convenient characteristic. This review discussed the quality deterioration of fresh mushrooms and its influencing factors, and summarised the research advances and preservation mechanism of modified atmosphere packaging (MAP), active packaging (ACP), biodegradable film packaging (BFP) and nanocomposite packaging (NCP) used to cope with the quality deterioration of fresh mushrooms. The packaging mainly maintains the quality of mushrooms and extends their shelf life by exerting antibacterial, antiviral and antioxidant, and by regulating respiration and energy metabolism, cell wall metabolism and membrane lipid metabolism. Currently, the combined packaging based on nano, active and biodegradable is getting more attention, but there is a lack of in-depth genetic research on its preservation mechanism. Nanoemulsion-based packaging was used in many foods; however, there is little research on the preservation of mushrooms. Based on the above packaging, the next step is to explore the intelligent packaging for edible mushrooms. This review can provide reference for further research and application of packaging preservation in mushrooms, to improve the quality of postharvest mushrooms.

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“…Two of the main compounds responsible for 'mushroom-like flavor' in many species are 1-octen-3-ol and 1-octen-3-one [34]. The amount of 1-octen-3-ol alcohol (1.58 WfC%) in C. alborufescens is not significant; it may be be influenced by various factors such as the maturity stage, drying temperature, analysis method, and the duration of mushroom storage, in addition to the type of species [8,35]. Among N-containing compounds in C. alborufescens, there are three pyrazine derivatives.…”

Section: Volatile Compound Profilementioning

confidence: 99%

Nutritional Composition and Odor-Contributing Volatile Compounds of the Edible Mushroom Cantharellus alborufescens

Moghaddam,

Ghobad-Nejhad,

Stegemann

et al. 2023

Molecules

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Chanterelles are one of the most highly valued wild edible mushroom genera worldwide. This work aimed to investigate the nutritional characteristics and volatile compounds’ profile of Cantharellus alborufescens for the first time. Proximate analysis was performed according to the Association of Official Agricultural Chemists, while the mineral contents and the volatile compounds were determined using ICP-MS and GC-MS, respectively. C. alborufescens had an average of 25.8% protein, 5.5% fat, 12.7% ash, and 55.9% carbohydrates, including 11.4% fiber per dw of mushroom. Further analyses of the fat and protein contents revealed high amounts of polyunsaturated fatty acids as well as monosodium glutamate-like amino acids. Linoleic acid (42.0% of fat) and oleic acid (28.6% of fat) were the major fatty acids, while leucine (1.2%) and lysine (0.9%) were the most abundant essential amino acids. The results showed that C. alborufescens contained 3.1 µg/g vitamin D2 and 4.9 mg/g vitamin E per dw, as well as notable quantities of macro- and microelements, such as potassium, calcium, magnesium, and iron. GC-MS analysis revealed various volatile compounds such as acetaldehyde, n-hexanal, 3-methylbutanal, 1-octen-3-ol, etc. In conclusion, this study supports the use of C. alborufescens as a food rich in fiber and vitamin E, with a suitable amount of protein and other nutrients.

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Comparison of different drying techniques for shiitake mushroom (Lentinus edodes): Changes in volatile compounds, taste properties, and texture qualities

Cited by 37 publications

References 35 publications

Effect of different monochromatic lights on nutritional, antioxidant properties and spore microstructure of dried mushroom (Suillus granulatus)

Effect of different monochromatic lights on nutritional, antioxidant properties and spore microstructure of dried mushroom (Suillus granulatus)

Review of packaging for improving storage quality of fresh edible mushrooms

Nutritional Composition and Odor-Contributing Volatile Compounds of the Edible Mushroom Cantharellus alborufescens

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