Quality characteristics of centrifuged broth from blanched Pleurotus eryngii and its application as instant drink

Abstract

Pleurotus eryngii (king oyster mushroom) has better pleasant aroma and culinary qualities, and it is also processed into different foods and snacks in Taiwan. The centrifuged broth obtained from the processing is usually discarded. Accordingly, the research was designed to analyze the composition of centrifuged broths from various grades of fruiting bodies and further to make instant drink from centrifuged broth with indigestible dextrin Fibersol-2 as the carrier. The centrifuged broth recovered consisted of 54.2-62.8% of the total weight of blanched mushrooms. The solids of the centrifuged broth contained free amino acids (15.20-34.23%), 5 0 -nucleotides (7.44-9.71%) and sugars and polyols (33.55-34.97%) and substantial amounts of ergothioneine (5.49-9.90%) and g-aminobutyric acid (1.23-6.90%). Instant drinks SD13-40 and SD15-40 were rated the highest in color (6.3), flavor (5.7), and overall preferences (5.7-6.0) using a 7-point hedonic scale. Overall, the centrifuged broth could be developed as a functional food in the form of drink. Practical applicationsPleurotus eryngii (king oyster mushroom) has better pleasant aroma and culinary qualities than other species of Pleurotus genus. In addition to fresh market, the mushroom is also processed into ready-to-eat food and vacuum-fried snack in Taiwan. The mushrooms are blanched first and centrifuged to obtain mushrooms with sponge structure for further procedures such as seasoning or drying. The centrifuged broth thus obtained is usually discarded; and therefore, it gives rise to a loading of sewage treatment since the centrifuged broth accounted for 54.2-62.8% of the total weight of blanched mushrooms. Besides, the solids of the centrifuged broth contained high amounts of taste components and substantial amounts of ergothioneine and g-aminobutyric acid.Accordingly, the centrifuged broth was used to make instant drink with indigestible dextrin Fibersol-2 as the carrier. Based on the results obtained, the centrifuged broth could be developed as a novel functional food in the form of drink. | I N TR ODU C TI ONPleurotus eryngii (DC.: Fr.) Ou el. (Pleurotaceae), also known as king oyster mushroom, almond oyster mushroom, scallop mushroom, and Boletus of the steppes, is currently commercially available in Taiwan. The king oyster mushroom has better pleasant aroma and culinary qualities, which would probably make it preferable over other species of Pleurotus genus (Stamets, 1991). Mau, Lin, Chen, Wu, and Peng (1998) found that the proximate composition, volatile flavor and taste components in the large and small fruiting bodies of P. eryngii were comparable.However, the base contained lower amounts of flavor compounds and taste components. Several studies showed that P. eryngii exhibit good antioxidant activities (Tsai, Huang, Lo, & Mau, 2008) and its acidic glycosphingolipid can stimulate the immune system (Nozaki et al., 2008).Ergothioneine and g-aminobutyric acid (GABA) are secondary metabolites found in mushrooms (Chen, Ho, Hsieh, Wang, & Mau, 2012). GABA, ...

Circular reuse of bio-resources: the role ofPleurotusspp. in the development of functional foods

“…However, it was difficult to draw firm conclusions due to the small group of consumers and the scale used in the sensory evaluation (Table 8). 105 Lin et al 108 utilized the centrifuged broth from blanched P. eryngii, rich in taste-effective and bioactive components (which is a by-product of Pleurotus spp. processing), to ) and substantial amounts of ergothioneine (5.49-9.90%) and γ-aminobutyric acid (1.23-6.90%).…”

Перспективы Разработки Продукции Общественногопитания На Основе Культивируемыхгрибов Вешенка Обыкновенная

“…Зарубежными и отечественными учеными уже разработаны технологии и рецептуры для продукции массового производства с использованием вешенки. Например, колбасные и мяс-ные изделия, мучные изделия, консервы, соусы [5,[14][15][16][17][18][19][20][21][22][23][24]. Такая продукция может иметь функциональные свойства, которые обоснованы научно доказанным составом, высокими органолептическими показателями, удобством в употреблении, безопасностью, а также способностью повышения защитных свойств организма к неблагоприятным факторам окружающей среды и способностью ликвидации дефицитных состояний.…”

Quality Evaluation of Shiitake Blanched and Centrifuged Broths as Functional Instant Drinks

“…Most of the proximate composition, minerals, sugar and polyols, amino acids, 5 -nucleotides, and bioactive compounds of shiitake leak into the blanching water during the process, but carbohydrates remain [5]. The blanched broth (BB) and centrifuged broth (CB) produced are often discarded, resulting in increased waste water and treatment costs [8,12,13]. The BB and CB were subjected to preliminary quality analyses, and they were found to contain many taste-related and bioactive components.…”