Effect of bound water on the quality of dried <i>Lentinus edodes</i> during storage

Yang, Wenjian; Huang, Pu; Wang, Liuqing; Hu, Qiuhui; Mariga, Alfred Mugambi; Zheng, Huihua

doi:10.1002/jsfa.10210

Cited by 3 publications

(3 citation statements)

References 36 publications

(80 reference statements)

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“…Figure 4(B) shows that the difference in volatile components of dried shiitake mushrooms compared with fresh shiitake mushrooms was mainly reflected by the changes in sulfur compounds (LY2/gCTL), alcohols (LY2/gCTL), ketones (LY2/G, LY2/AA), and so on. These modifications were consistent with the research results of Tian et al 3 and Yang et al 36 Hence, the main flavor substances in fresh shiitake mushrooms are the alcohols and ketones in the eight-carbon compound. However, this substance was broken down during the drying process.…”

Section: Quality Analysis Of Dried Shiitake Mushrooms E-nose Analysissupporting

confidence: 92%

Intensive pulsed light pretreatment combined with controlled temperature and humidity for convection drying to reduce browning and improve quality of dried shiitake mushrooms

et al. 2021

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BACKGROUND: The change of surface color caused by browning during the drying process of shiitake mushrooms seriously affects its market circulation. Intensive pulsed light (IPL) as a non-heat-treatment method can reduce enzyme activity by changing the enzyme structure. Therefore, in this study, the use of IPL pretreatment before drying was aimed to reduce the adverse reactions caused by the browning reaction during the drying processing of shiitake mushrooms.RESULTS: Shiitake mushrooms pretreated with 25 pulses of IPL energy of 400 J reduced the initial polyphenol oxidase enzyme activity, the browning index, and browning degree values by 42.83%, 43.02%, and 47.54% respectively. The IPL pretreatment enhanced the polysaccharides and reducing sugars contents and it reduced 5-hydroxymethylfurfural generation in the dried shiitake mushrooms. The pretreatment also improved the surface color, the antioxidant activity, and retained the umami taste characteristics in the dried shiitake mushroom. CONCLUSION:The IPL pretreatment combined with controlled temperature and humidity for convection drying could be a suitable method to improve the quality of dried shiitake mushrooms. Therefore, this study provides a new pretreatment method for materials that are prone to browning during drying.

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Section: Quality Analysis Of Dried Shiitake Mushrooms E-nose Analysissupporting

confidence: 92%

Intensive pulsed light pretreatment combined with controlled temperature and humidity for convection drying to reduce browning and improve quality of dried shiitake mushrooms

et al. 2021

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“…Water activity reflects the degree of water binding to nonaqueous components; the higher the value, the weaker the binding (Yang et al., 2020). Although CG had the highest aw values throughout the cooking process, EG had the lowest values.…”

Section: Resultsmentioning

confidence: 99%

Effect of sanxan gel on the quality of salt‐free noodles during cooking

Wang

Liu

Li³

et al. 2023

Journal of Food Science

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The effect and mechanism of sanxan on the quality of salt‐free noodles (SFNs) were investigated from different cooking stages (initial stage, 1 min; optimum cooking time, OCT; overcooked time, OT). The results showed significant changes in the cooking process with the addition of 1.2% sanxan. The OCT for noodles with 1.2% sanxan (experimental group, EG) was extended from 5 to 7 min compared to the non‐added noodles (blank group, BG) and 1.5% salt‐containing noodles (control group, CG). The hardness and adhesiveness of BG, EG, and CG all decreased significantly during cooking. In contrast, the springiness, maximum tensile strength, and tensile fracture distance trended first to increase and then to decrease. At OCT, EG had the highest hardness (3971.69 ± 94.49 g), adhesiveness (372.26 ± 33.56 g s), and maximum tensile strength (41.51 ± 2.76 g), which remained large even after overcooking. However, those in BG and CG showed a significant reduction (p < 0.05). The proportion of free water increased progressively as cooking progressed, with CG showing the largest increase, from 82.29% to 91.19%, whereas EG showed the smallest increase, from 78.34% to 86.02%. During the cooking process, the addition of sanxan delayed the water migration, whereas salt promoted it. Sensory evaluation showed that EG was smoother in appearance than BG and tasted malty with a slight stickiness. Moreover, EG had the smallest k1 and C∞ values. Thus, sanxan is an effective additive to enhance the quality of SFNs and can replace the role of salt in noodles in some properties, which is beneficial for the development of SFNs.

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“…The a w of storage condition could also affect the flavor of dehydrated foods. High a w storage condition led to the loss of volatile characteristics and flavor deterioration (Yang et al, 2020), and water migration during the storage of sea cucumber peptide powders induced the formation of off‐flavor compounds (Wang et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Effects of a _w storage condition on quality deterioration of dried cabbages

Xie

Huang

et al. 2022

Food Processing Preservation

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Quality deterioration of dried vegetables often occurs during storage, and there is limited information about the quality and microbiota of dried cabbages during storage. In the present study, the appearance, physical and flavor properties, water status and mobility, and bacterial composition of dried cabbages stored at different water activity (aw, 0.33, 0.43, 0.67, 0.78, and 0.84) conditions for 50 days were analyzed. The results showed that the content and molecular mobility of bound water, the dominant water status, increased with increasing storage aw condition in dried cabbage samples. Dried cabbages stored at higher aw conditions (aw = 0.67, 0.76, and 0.84) showed less attractive appearance, poor hardness, and less integral microstructure. The deterioration of typical flavor properties, especially the loss of 2‐butenenitrile, 4‐methylthiobutyronitrile, and dimethyl disulfide, was the main characteristic of flavor changes. Higher aw of storage condition notably increased the relative abundance of Leuconostoc after storage. Novelty impact statement Higher storage aw condition led to the worse appearance, hardness, and integral microstructure of dried cabbages. Typical flavor properties deteriorated including loss of 2‐butenenitrile, 4‐methylthiobutyronitrile, and dimethyl disulfide. Higher aw of storage condition notably increased the relative abundance of Leuconostoc.

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Effect of bound water on the quality of dried Lentinus edodes during storage

Cited by 3 publications

References 36 publications

Intensive pulsed light pretreatment combined with controlled temperature and humidity for convection drying to reduce browning and improve quality of dried shiitake mushrooms

Intensive pulsed light pretreatment combined with controlled temperature and humidity for convection drying to reduce browning and improve quality of dried shiitake mushrooms

Effect of sanxan gel on the quality of salt‐free noodles during cooking

Effects of a _w storage condition on quality deterioration of dried cabbages

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Effect of bound water on the quality of dried Lentinus edodes during storage

Cited by 3 publications

References 36 publications

Intensive pulsed light pretreatment combined with controlled temperature and humidity for convection drying to reduce browning and improve quality of dried shiitake mushrooms

Intensive pulsed light pretreatment combined with controlled temperature and humidity for convection drying to reduce browning and improve quality of dried shiitake mushrooms

Effect of sanxan gel on the quality of salt‐free noodles during cooking

Effects of a w storage condition on quality deterioration of dried cabbages

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Effects of a _w storage condition on quality deterioration of dried cabbages