Effect of different drying methods on physicochemical properties and antioxidant activities of polysaccharides extracted from mushroom Inonotus obliquus

Ma, Lishuai; Chen, Hạixia; Zhu, Wenchai; Wang, Zhaoshuai

doi:10.1016/j.foodres.2011.05.005

Cited by 173 publications

(80 citation statements)

References 51 publications

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“…Obtaining knowledge of the chemical composition, structure, molecular weight and chain conformation of the polysaccharide is important for understanding its application and bioactivity (Ma, Chen, Zhu, & Wang, 2013). Fig.…”

Section: Molecular Weight and Monosaccharide Compositionmentioning

confidence: 99%

Physicochemical characterization of the polysaccharide from Bletilla striata : Effect of drying method

Kong

Feng

et al. 2015

Carbohydrate Polymers

192

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Section: Molecular Weight and Monosaccharide Compositionmentioning

confidence: 99%

Physicochemical characterization of the polysaccharide from Bletilla striata : Effect of drying method

Kong

Feng

et al. 2015

Carbohydrate Polymers

192

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“…Then, drying at low temperature like freeze drying was selected to be the best process to maintain the quality of food and also maintain food property as a fresh food. [10][11].…”

Section: Introductionmentioning

confidence: 99%

Effect of drying methods on properties of green curry powder

et al. 2018

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Abstract. In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying temperature of -10°C and secondary drying temperature of 50°C. Moisture content, water activity, colour, bulk density, and total phenolic content (TPC) were determined in samples. Freeze dried sample had significantly (p<0.05) lower moisture content, water activity, bulk density, total colour difference and browning index than hot air dried samples. For antioxidant activity, the results showed hot-air drying at 70°C effected highest TPC similar to freeze drying.

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“…Normally, mushrooms are consumed in fresh, but in recent years their consumption in dried forms has been increasing (Şevik, Aktaş, Doğan, & Koçak, 2013). Drying is one of the oldest methods for preservation of food commodities for long duration and also one of the most used conservation methods employed in storage of mushrooms (Ma, Chen, Zhu, & Wang, 2013).…”

Section: Introductionmentioning

confidence: 99%

How does electron beam irradiation dose affect the chemical and antioxidant profiles of wild dried Amanita mushrooms?

et al. 2015

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As all the mushrooms, Amanita species experiment several conservation problems, with a post-harvest life limited to a few days. Drying is one of the most used methods in mushrooms preservation. Food irradiation is another possible way to improve food quality and insure its security. Among the emerging irradiation technologies, electron beam has wide application, allowing high throughput, wide flexibility and potential, without any negative effect on the environment. The effects of different electron beam irradiation doses in Amanita genus, were assessed by measuring the changes produced on a wide variety of nutritional, chemical and antioxidant indicators. The evaluated profiles indicated differences among non-irradiated and irradiated samples, but a high similarity among different doses. This finding advises the highest assayed dose (10 kGy), ensuring higher effectiveness from the decontamination and disinfestation point of view, without having stronger effects than those observed for the lower doses.

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Effect of different drying methods on physicochemical properties and antioxidant activities of polysaccharides extracted from mushroom Inonotus obliquus

Cited by 173 publications

References 51 publications

Physicochemical characterization of the polysaccharide from Bletilla striata : Effect of drying method

Physicochemical characterization of the polysaccharide from Bletilla striata : Effect of drying method

Effect of drying methods on properties of green curry powder

How does electron beam irradiation dose affect the chemical and antioxidant profiles of wild dried Amanita mushrooms?

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