Effects of freeze drying and hot-air drying on the physicochemical properties and bioactivities of polysaccharides from Lentinula edodes

Liu, Ying; Luo, Menglin; Liu, Feng; Feng, Xi; Ibrahim, Salam A.; Cheng, Lei; Huang, Wen

doi:10.1016/j.ijbiomac.2019.12.222

Cited by 46 publications

(27 citation statements)

References 50 publications

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“…Monosaccharides were precolumn derivatized by 1-phenyl-3-methyl-5-pyrazolone and separated and identified by reversed-phase high performance liquid chromatography (HPLC) using the method of Liu et al [17] . The standard sugars were mannose (Man), galactose (Gal), glucose (Glc), arabinose (Ara), rhamnose (Rha), xylose (Xly), and fucose (Fuc).…”

Section: Methodsmentioning

confidence: 99%

Effects of combined ultrasonic and microwave vacuum drying on drying characteristics and physicochemical properties of Tremella fuciformis

Wang

Lei

et al. 2022

Ultrasonics Sonochemistry

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Section: Methodsmentioning

confidence: 99%

Effects of combined ultrasonic and microwave vacuum drying on drying characteristics and physicochemical properties of Tremella fuciformis

Wang

Lei

et al. 2022

Ultrasonics Sonochemistry

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“…FD also retained phenolics better than other methods. In a unique study, Liu, Luo et al., 2020, studied the effects of FD and HAD on chain conformation of polysaccharides extracted from shiitake mushrooms. From the extracted polysaccharides (2 neutral and 2 acidic), it was observed that FD had a minimal effect on chain conformation than HAD which otherwise promoted α‐configuration and reduced β‐configuration in neutral and acidic polysaccharides respectively.…”

Section: Impact Of Thermal Dehydration On Quality Of Shiitake Mushroomsmentioning

confidence: 99%

Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms

Subramaniam

Jiao

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

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Shiitake mushrooms are one of the most popular and highly consumed mushrooms worldwide both in fresh and dry forms. However, it rapidly starts losing its quality immediately after harvest which necessitates processing and/or proper storage before being distributed. However, the processes used for preserving other mushrooms (e.g., Agaricus) become unviable for shiitake due to its uniqueness (higher respiration rate, varied biochemicals, growth, etc.) which demands individual studies on shiitake. This review starts by listing the factors and their interdependence leading to a quality decline in shiitake after harvest. Understanding well about these factors, numerous post‐harvest operations preserve shiitake as fresh form for a shorter period and as dried forms for a longer shelf‐life. These processes also affect the intrinsic quality and nutrients of shiitake. This review comprehensively summarizes and discusses the effects of chemical processing (washing, fumigation, coating, and ozone), modified atmosphere packaging (including irradiation) on the quality of fresh shiitake while discussing their efficiency in extending their shelf‐life by inhibiting microbial spoilage and deterioration in quality including texture, appearance, nutrients, and favor. It also reviews the impact of thermal dehydration on the quality of dried shiitake mushrooms, especially the acquired unique textural, nutritional, and aromatic properties along with their merits and limitations. Since shiitake are preferred to be low‐cost consumer products, the applicability of freeze‐drying and sophisticated novel methodologies, which prove to be expensive and/or complex, are discussed. The review also outlines the challenges and proposes the subsequent future directives, which either retains/enhances the desirable quality in shiitake mushrooms.

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“…Such results showed similar trends as reported by Yan et al [ 45 ], who found that vacuum drying benefited the retention of water-soluble polysaccharides in bitter gourd ( Momordica charantia L.) slices. Liu et al [ 46 ] also proved that the physicochemical and biological activities of polysaccharides in Lentinula were strongly dependent on the type of drying method deployed.…”

Section: Resultsmentioning

confidence: 99%

Vacuum and Infrared-Assisted Hot Air Impingement Drying for Improving the Processing Performance and Quality of Poria cocos (Schw.) Wolf Cubes

Zhang

Chen

Pan

et al. 2021

Foods

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The objective of this study was to develop an efficient drying technology for poria cubes in order to improve product quality. Poria cubes were dried using different methods, including air impingement drying, infrared-assisted air impingement drying, vacuum drying, two-stage vacuum drying, and infrared-assisted air impingement drying. The results were compared with those from hot air drying. For the two-stage drying, the tested conditions were the first stage of vacuum drying with temperatures between 65–85 °C and a switching moisture ratio of 70–90%. The second stage infrared-assisted air impingement drying also had temperatures 65–85 °C. The drying kinetics (effective moisture diffusivity (Deff), Biot number (Bi), and mass transfer coefficient (k) were studied via the product qualities (broken ratio, firmness, microstructure, and water-soluble polysaccharide content) and specific energy consumption (SEC) of the drying processes. The results showed that two-stage drying led to the lowest drying time and energy consumption, and also obtained the best qualities. Box–Behnken experimental design with response surface methodology (RSM) was used to optimize the two-stage operating conditions as 82 °C under vacuum drying until a moisture content of 81% and a temperature of 69 °C with infrared-assisted air impingement drying was achieved. These findings suggested that two-stage vacuum and infrared-assisted air impingement drying is a promising method for producing high quality and energy efficient dried poria cubes.

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Effects of freeze drying and hot-air drying on the physicochemical properties and bioactivities of polysaccharides from Lentinula edodes

Cited by 46 publications

References 50 publications

Effects of combined ultrasonic and microwave vacuum drying on drying characteristics and physicochemical properties of Tremella fuciformis

Effects of combined ultrasonic and microwave vacuum drying on drying characteristics and physicochemical properties of Tremella fuciformis

Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms

Vacuum and Infrared-Assisted Hot Air Impingement Drying for Improving the Processing Performance and Quality of Poria cocos (Schw.) Wolf Cubes

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