Effects of thermal processing on nutritional characteristics and non-volatile flavor components from Tricholoma lobayense

Zhou, Liyuan; Li, Wan; Pan, Wen-Juan; Hussain, Sajid; Ya, Wang; Guo, Wei-Li; Cai, Zheng-Nan; Wang, Dandan; Yang, Weiwei; Chen, Yan

doi:10.9755/ejfa.2016-12-1815

Cited by 13 publications

(15 citation statements)

References 30 publications

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“…Popular products, for example, fried, canned, and frozen mushrooms, as well as the innovative and unconventional mushroom processing techniques are the subject of many scientific articles. There are many studies conducted by various authors analyzing the impact of these processing methods on the basic quality parameters and the content of nutrients and various biologically active compounds, which are abundant in mushroom raw material (Arumuganathan, Rai, Chandrasekar, & Hemakar, ; Barros, Baptista, Correia, Sá Morais, & Ferreira, ; Bernaś & Jaworska, ; Bernaś & Jaworska, ; Çaglarlrmak, Ünal, & Ötles, ; Muyanja, Kyambadde, & Namugumya, ; Zhou et al., ).…”

Section: Introductionmentioning

confidence: 99%

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Jabłońska‐Ryś

Skrzypczak

Sławińska

et al. 2019

Comp Rev Food Sci Food Safe

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Pickling is one of the methods for preserving food. However, this term may refer to both types of products, that is, to those subjected to lactic acid fermentation and to marinated ones (acidified) that are usually produced by the addition of acetic acid. Various raw materials are subjected to lactic acid fermentation (vegetable and animal origin), which yields food products with high nutritional and dietary value. In many regions of the world, the process of lactic fermentation is also traditionally used to preserve fruiting bodies of edible mushrooms. Mushrooms are appreciated for their organoleptic qualities as well as the presence of many different bioactive substances exhibiting healing and health‐promoting properties. This article reviews the literature related to the use of lactic fermentation in the process of mushroom preservation. Particular attention has been paid to the aspects of the technological process and its impact on the quality and suitability of the final products. Moreover, research results concerning the influence of lactic fermentation on chemical and physical changes in fruiting bodies of edible fungi are also presented.

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Section: Introductionmentioning

confidence: 99%

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Jabłońska‐Ryś

Skrzypczak

Sławińska

et al. 2019

Comp Rev Food Sci Food Safe

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“…29 Folin-Ciocalteu's phenol reagent method was used to measure the total phenolic content, with gallic acid (Shanghai Yuanye Biological Technology Co. Ltd) as the standard. Specifically, the methods of Zhou et al 33 were followed with some modifications. Briefly, each sample (0.5 mL) was mixed with 0.1 mol L −1 Folin-Ciocalteu's reagent (2.5 mL) via vortexing for 5 min.…”

Section: Chemical Composition Determinationmentioning

confidence: 99%

Effects of fermentation with Lactobacillus fermentum 21828 on the nutritional characteristics and antioxidant activity of Lentinus edodes liquid

Zhang

Wang

et al. 2021

J Sci Food Agric

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BACKGROUND Few studies to date have evaluated the use of Lactobacillus and Bifidobacterium in edible fungus fermentation. To obtain a fermented Lentinus edodes liquid product with good taste and effects, a strain with good fermentation performance from nine strains tested was selected, and the physicochemical properties and antioxidant capacity of the resulting product were evaluated. RESULTS Lactobacillus fermentum 21828 exhibited adhesion, tolerance to low pH and bile salts, and good fermentation performance. The number of viable bacteria was 1.05 × 108 CFU mL−1, and the extraction rate of crude polysaccharide from L. edodes was 2.79% after fermentation. The effects of fermentation on the contents and composition of nutrients in L. edodes liquid were marked, with changes in total soluble protein, total soluble sugar, total acid, and total phenol levels. The 2,2‐diphenyl‐1‐picrylhydrazyl radical‐scavenging rate in the fermentation liquid was 93.01%, which was significantly higher than that in non‐fermented liquid (80.33%). Furthermore, analysis of volatile and 5′‐nucleotide contents showed that fermentation altered the flavor of the product, whereas sensory evaluation showed that the fermented product was preferred. CONCLUSION Our study demonstrated that the fermented L. edodes liquid exhibited better nutritional and functional properties, as well as sensory characteristics, compared with unfermented liquid. © 2021 Society of Chemical Industry.

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“…Proses termal lazim diaplikasikan pada proses pengolahan pangan untuk berbagai tujuan antara lain inaktivasi enzim, perbaikan warna dan tekstur, perbaikan mutu nutrisi, dan sterilisasi spora dan bakteri pathogen (Dewanto et al, 2002;Li-Yuan Zhou et al, 2017). Blanching, pemanggangan (roasting), perebusan (boiling), oven gelombang mikro (microwaving), dan sterilisasi adalah beberapa contoh aplikasi proses termal (Micali dan Fiorino, 2016; Li-Yuan Zhou et al, 2017). Efektivitas proses termal sangat dipengaruhi oleh intensitas panas, suhu dan lama pemanasan serta perbedaan metode pemasakan (Li-Yuan Zhou et al, 2017).…”

Section: Pendahuluanunclassified

“…Blanching, pemanggangan (roasting), perebusan (boiling), oven gelombang mikro (microwaving), dan sterilisasi adalah beberapa contoh aplikasi proses termal (Micali dan Fiorino, 2016; Li-Yuan Zhou et al, 2017). Efektivitas proses termal sangat dipengaruhi oleh intensitas panas, suhu dan lama pemanasan serta perbedaan metode pemasakan (Li-Yuan Zhou et al, 2017). Proses termal mampu memperbaiki nutrisi dan aktivitas antioksidan buah tomat (Dewanto et al, 2002).…”

Section: Pendahuluanunclassified

PENGARUH SUHU PEMANASAN PADA EKSTRAK TEH (C. sinensis Linn.) JENIS TEH PUTIH TERHADAP STABILITAS SIFAT ANTIOKSIDATIFNYA

Rohadi

Wahjuningsih²

2019

JIHP

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The thermal process is able to improve the nutrition and antioxidant activity of coriander leaves. However, the high temperature thermal process (>120 o C) can damage and reduce the antioxidant activity. The aim of the study was to analyze the effect of oven heating temperature on the antioxidant stability of aqueous white tea extract (ETP). The extract was concentrated with a rotary vacuum evaporator and dried freeze with a freeze dryer. ETP was heat treated in oven (30, 80, 90, 100, 110 and 120°C/3 minutes) and ETP was assay, for antioxidant activity: total phenolic, total flavonoids, DPPH free radical scavenging assay and total reduction, at various concentrations (50-250 ppm). The results showed that there were significant differences in the effect of heating on the assay of total phenolic, total flavonoids, free radical scavenging activity, total reduction and IC 50 at all concentrations (p<0.05). DPPH free radical scavenging activity assay at ETP 50 ppm increased from 5.25±1.0%( 30o C) to 29.15±0.13 (120 o C), ETP 250 ppm rose from 42.78±2.4%(30 o C) to 58.21±0.13%(120 o C). The total ferric ion reduction assay (OD value) increased from 0.046 (50 ppm/30 o C) to 0.091 (50 ppm/120 o C) to 0.28 (250 ppm/30 o C) to 0.662 (250 ppm/120 o C). The IC 50 ETP value increased from 320 ppm (30 o C)-182.5 ppm (120 o C). keywords: thermal process, white tea extract, IC 50 ; antioxidant activity abstrak Proses termal mampu memperbaiki nutrisi dan aktivitas antioksidan daun ketumbar (Coriandrum sativum L.). Namun proses termal suhu tinggi (>120 o C) dapat merusak senyawa bioaktif dan menurunkan aktivitas antioksidan. Tujuan penelitian adalah melakukan analisis pengaruh suhu pemanasan oven terhadap stabilitas antioksidatif aqueous ekstrak teh putih (ETP). Ekstrak dipekatkan dengan a rotary vacuum evaporator dan dikering bekukan dengan freeze dryer. ETP dipanaskan dengan microwave-oven (30, 80, 90, 100, 110 dan 120°C/3 menit) dan ETP diuji aktivitas antioksidan: total fenolik, flavonoid, uji penangkapan radikal bebas DPPH, dan total reduksi pada berbagai konsentrasi (50-250 ppm). Hasil penelitian menunjukan ada perbedaan signifikan pengaruh pemanasan terhadap uji total fenolik, total flavonoid, aktivitas penangkapan radikal bebas, total reduksi, dan IC 50 pada semua konsentrasi (p<0,05).

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Effects of thermal processing on nutritional characteristics and non-volatile flavor components from Tricholoma lobayense

Cited by 13 publications

References 30 publications

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Effects of fermentation with Lactobacillus fermentum 21828 on the nutritional characteristics and antioxidant activity of Lentinus edodes liquid

PENGARUH SUHU PEMANASAN PADA EKSTRAK TEH (C. sinensis Linn.) JENIS TEH PUTIH TERHADAP STABILITAS SIFAT ANTIOKSIDATIFNYA

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