Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes)

Jiang, Tianjia; Luo, Zisheng; Ying, Tiejin

doi:10.1016/j.foodchem.2014.09.130

Cited by 110 publications

(71 citation statements)

References 31 publications

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“…This amount were 2.17% and 2% for CAEO and CAEO‐CSNPs treatments. In previous studies, it was shown that essential oil fumigation is able to reduce the amount of fruit respiration . Therefore, slight weight loss in treated mushrooms may be attributed to the effect of bitter orange oil on reducing respiration rate of fruit bodies.…”

Section: Resultsmentioning

confidence: 98%

Chitosan nanoparticles‐loadedCitrus aurantiumessential oil: a novel delivery system for preserving the postharvest quality ofAgaricus bisporus

et al. 2018

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Section: Resultsmentioning

confidence: 98%

Chitosan nanoparticles‐loadedCitrus aurantiumessential oil: a novel delivery system for preserving the postharvest quality ofAgaricus bisporus

et al. 2018

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“…Shiitake ( Lentinula edodes ) mushrooms are the second most cultivated edible mushroom in the world, representing about 25% of production; over recent years, their production has increased faster than any other mushroom species (Jiang et al ., ). Shiitake mushrooms have also been reported as having a wide range of health benefits, such as their antioxidative, antifungal, antiviral, antitumour properties and hypocholesterolaemic effects (Kim et al ., ).…”

Section: Introductionmentioning

confidence: 99%

How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

Brennan

Serventi

et al. 2016

Int J of Food Sci Tech

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Summary In this study, a partial substitution of durum wheat semolina with three different species of mushrooms (white button, shitake and porcini) was undertaken to increase the nutritional value of the pasta. The cooking properties and textural characteristics of the pasta produced were also determined. The results showed that the addition of mushroom powder increased the cooking loss, as well as firmness and resistance of the uniaxial tension of the pasta. Porcini mushroom incorporation significantly decreased the swelling index, water absorption index and moisture content values of the cooked pasta, while, for the white button and shiitake mushrooms, there was no noticeable effect on either index compared with the control sample (containing exclusively durum wheat semolina). The addition of shiitake mushroom powder resulted in pasta with the highest firmness and tensile strength.

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“…Shiitake mushroom are third most cultivated edible mushrooms in the world, and have been documented for their nutraceutical value on ailments such as hypertension, hypercholesterolemia, and cancer. These mushrooms comprise bioactives such as polysaccharides, dietary fiber, phytosterols, vitamin, and minerals (García‐Segovia, Andrés‐Bello, & Martínez‐Monzó, ; Jiang, Luo, & Ying, ). Aqueous extraction of shiitake mushrooms have been carried out by Her and colleagues in order to develop a functional food supplement, per se (Her, Kim, Kim, & Lee, ).…”

Section: Sfd Of Food Productsmentioning

confidence: 99%

Modern frontiers and applications of spray‐freeze‐drying in design of food and biological supplements

Dutta

Moses

Anandharamakrishnan

2018

J Food Process Engineering

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Spray‐freeze‐drying (SFD) is a unique tandem technique combining spray drying (SD) and freeze drying (FD), and exploiting the advantages of both. SFD is particularly suitable for volatiles, biologicals, and food supplements that are sensitive to process extremities of temperature (SD) and time and cost (FD). Although SFD has been an area of interest to scientists for some time, there have been few very interesting investigations in food science in the recent past, which highlight the versatility and utility of this method, and been discussed in this review. The sources for SFD range from flavor ingredients to vegetables, lipids, enzymes, vitamins, and proteins. The extensive research findings in this domain have been collated in this focused review with the objective of providing the readers an essence of the forays made in this technology and the future possibilities it promises. Practical applications Spray‐freeze‐drying is suitable for volatiles, biologicals, and food supplements that are sensitive to process extremities of temperature (spray drying) and time and cost (freeze drying). Applications of SFD range from flavor ingredients to vegetables, lipids, enzymes, vitamins, and proteins. It offers reduced drying time, higher retention of bioactives postdrying, and improved rehydration, which makes it a method of choice. Considering the possibilities that this technique offers, further research on more types of feed is warranted, that would benefit industry and academia both.

show abstract

Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes)

Cited by 110 publications

References 31 publications

Chitosan nanoparticles‐loadedCitrus aurantiumessential oil: a novel delivery system for preserving the postharvest quality ofAgaricus bisporus

Chitosan nanoparticles‐loadedCitrus aurantiumessential oil: a novel delivery system for preserving the postharvest quality ofAgaricus bisporus

How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

Modern frontiers and applications of spray‐freeze‐drying in design of food and biological supplements

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