Effect of Different Drying Methods and 24-Month Storage on Water Activity, Rehydration Capacity, and Antioxidants in<i>Boletus edulis</i>Mushrooms

Jaworska, Grażyna; Pogoń, Krystyna; Bernaś, Emilia; Skrzypczak, Aleksandra

doi:10.1080/07373937.2013.824895

Cited by 37 publications

(22 citation statements)

References 46 publications

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“…According to Barros et al (2007) antioxidant activity of wild edible mushrooms measured by different methods (DPPH assay, βcarotene bleaching assay and erythrocyte hemolysis mediated by peroxyl free radicals assay) is strongly correlated to phenol content measured by Folin-Ciocalteu method, while carotenoids and vitamin C contribute less to the total antioxidant capacity. Jaworska et al (2014) on the other hand noted in dried Boletus edulis that the antioxidant activity measured by ABTS and FRAP assay is correlated to the content of total polyphenols, total flavonoids, vitamin C, sum of tocopherols and β-carotene (r=0.69-0.86), while values of antioxidant activity measured by DPPH assay are not strongly correlated to the content discussed antioxidants (r=0.11-0.56). In case of Lactarius deliciosus mushrooms frying led to changes in antioxidant activity expressed per fresh weight from −39 to +6 % in ABTS assay and from −14 to +19 % in DPPH and FRAP assay with highly correlated antioxidant activity and level of total polyphenols (Pogoń et al 2013).…”

Section: Antioxidant Activitymentioning

confidence: 95%

Composition and antioxidant properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption

et al. 2015

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Wild edible mushrooms Boletus edulis and Xerocomus badius were prepared for consumption by braising with 10 % canola oil (half of the batch was blanched prior to braising). Fresh X.badius had comparable to B.edulis amounts of proximate components and higher levels of most B-group vitamins and antioxidants. Analyzed mushrooms prepared for consumption fulfilled 7-14 % RDA of vitamin B1 for healthy adults and 15-35, 18-37 and 1 % RDA of B2, B3 and B3 respectively. Prepared for consumption mushrooms were rich in antioxidants containing in 100 g dry weight 164,601 mg total polyphenols, 19-87 mg total flavonoids, 22.1-27.4 mg L-ascorbic acid, 0.531-1.031 mg β-carotene, 0.325-0.456 mg lycopene and 38.64-44.49 mg total tocopherols and presented high antioxidant activity against ABTS (4.9-36.5 mmol TE), against DPPH (7.8-21.3 mmol TE) and in FRAP assay (15.0-28.1 mmol Fe(2+)). Mushrooms prepared for consumption with blanching prior to culinary treatment showed lower antioxidant properties and vitamin content in comparison to mushrooms braised raw.

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Section: Antioxidant Activitymentioning

confidence: 95%

Composition and antioxidant properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption

et al. 2015

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“…This is in contrast to the results reported by Jaworska et al who observed that no changes in the chemical composition (total carbohydrates, crude proteins, fat, and ash et al) of wild mushroom during drying. [47] This obvious different results can be attributed to the temperature that the temperature of their drying methods was lower, such as hot air at 40 °C and freeze drying at shelf temperature 30 °C. Therefore, it is well-known that natural nutrients could be significantly damaged during the thermal processing due to the fact that most of the bioactive compounds are relatively instable to heat.…”

Section: Microstructurementioning

confidence: 96%

Comparison of Three New Drying Methods for Drying Characteristics and Quality of Shiitake Mushroom (Lentinus edodes)

2014

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This paper provides results of an experimental investigation of three hybrid drying technologies on drying characteristics and the key quality parameters of shiitake mushroom (Lentinus edodes). The drying techniques tested at laboratory scale are mid-infrared assisted convection drying (MIRCD), hot air coupled with radio frequency drying (HCRFD) and hot air coupled with microwave drying (HCMD). For comparison the standard drying technique using hot air was also tested. The quality parameters include texture, color, rehydration rate, shrinkage, nutrient retention and microstructure etc. These four drying tests were conducted at fixed air temperature (60°C), and the power level for HCRFD, MIRCD and HCMD, which was fixed at 4W/g. The resultsshowed that hot air coupled with microwave drying gave the shortest drying time, while mid-infrared assisted convection and hot air coupled with radio frequency dried products Downloaded by [RMIT University] at 06:55 25 August 2014 ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT 2 showed the better color attribute and nutrient retention. Under conditions tested mid-infrared assisted convection drying yielded minimal shrinkage (maximal rehydration), and lower hardness upon rehydration. The uniform honeycomb network and less collapsed structure of MIRCD samples can be used to explain these better quality characteristics.

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“…Dehydration is one of the simplest and oldest methods of preserving mushrooms, allowing them to be available throughout longer periods of time [9]. However, different dehydration methods may affect texture, nutritional value, volatile components, and sensory quality of final product [10]. erefore, choosing the best drying method could make a significant contribution to the mushroom processing industry.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis

Nöfer

Lech

Figiel

et al. 2018

Journal of Food Quality

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The objective of this study was to evaluate the influence of different drying methods on aroma and sensory profile of Boletus edulis (cepe). The drying methods tested were convective drying (CD), freeze-drying (FD), vacuum microwave drying (VMD), and a combination of convective predrying and vacuum microwave finish-drying (CPD-VMFD). Fresh and dried cepe volatiles, analyzed by SPME and GC-MS, showed the presence of 53 volatile compounds, most of them present in all dried samples but with quantitative variation. The major volatile compounds in fresh and dried cepe were 1-octen-3-ol (3405 µg 100 g−1·db), 3-octanone (429 µg 100 g−1·db), and hexanal (355 µg 100 g−1·db). The results showed that drying of cepe mushrooms caused major losses of aroma compounds; however, the highest content of volatile compounds and the highest intensity of most of the key positive sensory attributes were found in samples after (i) CD at 80°C (3763 µg 100 g−1·db), (ii) CD at 70°C (3478 µg 100 g−1·db), and (iii) CPD at 60°C and VMFD at 480/240 W (2897 µg 100 g−1·db).

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Effect of Different Drying Methods and 24-Month Storage on Water Activity, Rehydration Capacity, and Antioxidants inBoletus edulisMushrooms

Cited by 37 publications

References 46 publications

Composition and antioxidant properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption

Composition and antioxidant properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption

Comparison of Three New Drying Methods for Drying Characteristics and Quality of Shiitake Mushroom (Lentinus edodes)

The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis

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