Effects of air‐impingement jet drying on drying kinetics, color, polyphenol compounds, and antioxidant activities of <i>Boletus aereus</i> slices

Zheng, Qiaoran; Li, Xiexin; Liu, Tingting; Zhang, Yan; Liu, Jingyi; Zhang, Heng; Li, Wenfeng; Gao, Xiaoxv

doi:10.1111/1750-3841.15702

Cited by 13 publications

(13 citation statements)

References 43 publications

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“…2,2-azinobis-(3-ethylbenzthiazoline-6-sulphonate) scavenging experiment has been widely used to assess the antioxidant capacity of various natural products, including, polyphenols, flavonoids, and polysaccharides ( 55 ). As shown in Figure 5C , the ABTS radical scavenging activity of three WSPs fractions increased in a quadratic concentration-dependent pattern.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant properties of water-soluble polysaccharides prepared by co-culture fermentation of straw and shrimp shell

et al. 2022

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Herein, we present a method for producing water-soluble polysaccharides (WSPs) by co-culture fermentation of straw and shrimp shells. The chitin-degrading strain was isolated and genotypically identified as the non-pathogen Photobacterium sp. LYM-1 in this study. Photobacterium sp. LYM-1 and Aureobasidium pullulans 2012 could coexist without antagonism. WSPs concentrations were higher in co-culture fermentations of Photobacterium sp. LYM-1 and A. pullulans 2012 (PsL/AP-WSPs) compared to monocultures (PsL-WSPs and AP-WSPs). FTIR was used to examine the polysaccharide properties of three WSP fractions. The monosaccharide compositions of three WSPs fractions were primarily composed of mannose, ribose, glucosamine, glucose, galactose, and arabinose with varying molecular weights and molar ratios according to HPLC analysis. PsL/AP-WSPs showed better scavenging effects on DPPH, ABTS, and OH free radicals, demonstrating the application potential of PsL/AP-WSPs from straw and shrimp shells. The maximum yield obtained under optimum conditions (fermentation time of 6 days, temperature of 31°C, inoculum concentration of 10% (w/v), and inoculum composition of 2:1) was 5.88 ± 0.40 mg/mL, based on the PsL/AP-WSPs production optimization by orthogonal design. The results suggest that an environmentally friendly approach for WSPs production from agro-food wastes straw and shrimp shells was developed.

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Section: Resultsmentioning

confidence: 99%

Antioxidant properties of water-soluble polysaccharides prepared by co-culture fermentation of straw and shrimp shell

et al. 2022

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“…The main phenolic substance in B. aereus slices was protocatechuic acid, followed by p‐ hydroxybenzoic acid. This result is consistent with those previous reports (Stojković et al ., 2015; Ucar & Karadag, 2019; Zheng et al ., 2021). Furthermore, the contents of the two phenolic acids were influenced by the drying method.…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, the correlation between p‐ hydroxybenzoic acid and FRAP (0.936) and ABTS + (0.884), which suggests that p‐ hydroxybenzoic acid is the main phenolic substance that determines the antioxidant activity of B. aereus slices. The results of the present study are consistent with our previous reports (Zheng et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

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Effects of drying methods on colour, amino acids, phenolic profile, microstructure and volatile aroma components of Boletus aereus slices

Zheng

Pingping

Liu

et al. 2022

Int J of Food Sci Tech

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This study is to investigate the effects of hot air drying (HD) at 60-80 °C (HD-60, HD-70 and HD-80), microwave pretreatment combined with HD (MHD), ultrasound pretreatment combined with HD (UHD) and vacuum freeze drying (FD) on the quality of Boletus aereus slices. Key characteristics, including colour, free amino acids, microstructure, volatile aroma components, phenolic profile and antioxidant activity, were studied. Amongst these drying methods, FD was the best way to preserve colour and volatiles of Boletus aereus slices. Fifteen amino acids were detected in Boletus aereus slices, and HD-60 showed a higher content of total amino acids than other drying regimes. Two phenolic acids were identified in Boletus aereus slices, namely, protocatechuic acid and p-hydroxybenzoic acid. MHD presented the highest content of phenolic compounds, followed by FD. Antioxidant capacity was positively correlated with phenolic compounds of Boletus aereus slices. Moreover, the cell structure of Boletus aereus slices was damaged after drying, and FD had a more porous structure than other drying methods. These results will be beneficial to the further industrial production of Boletus aereus slices.

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“…In comparison with popular drying methods, AID is a very promising drying technology to obtain mushrooms with a high sensory quality. Zheng et al 37 . used air‐impingement jet drying to treat Boletus aereus slices, and compared them with conventional HAD treatment.…”

Section: New Processing Techniquesmentioning

confidence: 99%

New preservation and detection technologies for edible mushrooms: A review

et al. 2023

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Edible mushrooms are nutritious, tasty, and have medicinal value, which makes them very popular. Fresh mushrooms have a high water content and a crisp texture. They demonstrate strong metabolic activity after harvesting. However, they are prone to textural changes, microbial infestation, and nutritional and flavor loss, and they therefore require appropriate post‐harvest processing and preservation. Important factors affecting safety and quality during their processing and storage include their quality, source, microbial contamination, physical damage, and chemical residues. Thus, these aspects should be tested carefully to ensure safety. In recent years, many new techniques have been used to preserve mushrooms, including electrofluidic drying and cold plasma treatment, as well as new packaging and coating technologies. In terms of detection, many new detection techniques, such as nuclear magnetic resonance (NMR), imaging technology, and spectroscopy can be used as rapid and effective means of detection. This paper reviews the new technological methods for processing and detecting the quality of mainstream edible mushrooms. It mainly introduces their working principles and application, and highlights the future direction of preservation, processing, and quality detection technologies for edible mushrooms. Adopting appropriate post‐harvest processing and preservation techniques can maintain the organoleptic properties, nutrition, and flavor of mushrooms effectively. The use of rapid, accurate, and non‐destructive testing methods can provide a strong assurance of food safety. At present, these new processing, preservation and testing methods have achieved good results but at the same time there are certain shortcomings. So it is recommended that they also be continuously researched and improved, for example through the use of new technologies and combinations of different technologies. © 2023 Society of Chemical Industry.

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Effects of air‐impingement jet drying on drying kinetics, color, polyphenol compounds, and antioxidant activities of Boletus aereus slices

Cited by 13 publications

References 43 publications

Antioxidant properties of water-soluble polysaccharides prepared by co-culture fermentation of straw and shrimp shell

Antioxidant properties of water-soluble polysaccharides prepared by co-culture fermentation of straw and shrimp shell

Effects of drying methods on colour, amino acids, phenolic profile, microstructure and volatile aroma components of Boletus aereus slices

New preservation and detection technologies for edible mushrooms: A review

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