Changes in Physicochemical Characteristics and Antioxidant Activities of Dried Shiitake Mushroom in Dry-Moist-Heat Aging Process > 자유게시판

The original contributions presented in the study are included in the article. Further inquiries can be directed to the corresponding authors. To find more info regarding manufacturer of shiitake mushroom extract powder as Raw Material for pharmaceuticals have a look at the web page. Shiitake mushrooms are prized for their unique flavor and bioactive properties. While there has been extensive research on drying methods, a comprehensive investigation of the effects of drying parameters in the dry-moist-heat system on shiitake quality is still needed. This study aimed to investigate the effects of dry-moist-heat aging on dried shiitake mushrooms comprehensively. Four aging temperatures, specifically 50, 60, 70, and 80 °C, were applied to the mushrooms, maintaining a constant humidity level of 75% RH and aging duration of 20 days. Color analysis revealed a progressive decrease in measured values as aging temperature increased, indicating noticeable changes in visual characteristics. However, aging led to a reduction in overall amino acid content, with higher aging temperatures resulting in greater decline. Similarly, the equivalent umami content (EUC) also decreased (from 123.99 to 7.12 g MSG/100 g) with the increase in aging temperatures up to 80 °C, suggesting a decline in the overall umami taste sensation.

Interestingly, despite the reduction in amino acid levels and umami content, the aging process positively impacted the phenolic compounds and the antioxidant activity of dried shiitake mushrooms. The antioxidative abilities of all aged mushroom extracts for DPPH, ABTS, and FRAP ranged from 65.01 to 81.39 µg TE/mL, 87.04 to 258.33 µg GAE/mL, and 184.50 to 287.68 µg FeSO4/mL, respectively. 75%) should be a suitable aging condition of this edible mushroom with both antioxidant and umami qualities. Nevertheless, the control sample demonstrated higher levels of amino acid content and EUC compared to the aged samples. Conversely, the aged samples exhibited higher polyphenol content and greater antioxidant activity. Depending on specific requirements, these powders can be used in food formulation as flavor enhancers for control samples or as enriching agents for polyphenols and antioxidant activity in matured samples. Therefore, all of the powders obtained have potential applications in the field of nutrition. The shiitake mushroom (Lentinus edodes) is not only a widely consumed edible fungus but is also deeply rooted in the culinary traditions of various Asian countries.

USD 2300 million by the year 2029. This anticipated growth reflects a compound annual growth rate (CAGR) of 8.7% over the period from 2022 to 2029, highlighting the mushroom’s increasing popularity and market demand. One of the standout characteristics of shiitake mushrooms is their remarkable ability to enhance flavors, a quality attributed to the presence of both volatile and non-volatile components. These components include amino acids such as glutamic acid (Glu), aspartic acid (Asp), and monosodium glutamate (MSG), which contribute to the savory taste profile. These compounds contribute to the overall sensory experience and desirability of shiitake mushrooms, making them a cherished ingredient in various culinary applications and food preparations. During the drying process of shiitake mushrooms, the exposure to heat leads to the formation of volatile compounds, which become more pronounced as a result of the Maillard reaction and protein degradation. The Maillard reaction, a complex chemical process between amino acids and reducing sugars, generates a wide range of compounds responsible for the distinct aroma and flavor of dried shiitake mushrooms.

Additionally, protein degradation contributes to the release of peptides and amino acids, further enhancing the overall flavor profile. As the mushrooms undergo drying, the reduction in moisture content allows for the concentration of these volatile compounds, intensifying their impact on the sensory characteristics of the dried mushrooms. The synthesis of various compounds, including hydrocarbons, aromatic compounds, and heterocyclic compounds, plays a pivotal role in creating the enticing burnt and caramel flavors associated with dried shiitake mushrooms. The rich flavor profile achieved through this drying process makes dried shiitake mushrooms highly versatile and suitable for a wide array of savory recipes. Their distinctive aroma and intensified flavors can elevate the taste of various dishes, adding depth and complexity. In addition to its their pleasant taste, shiitake mushrooms offer a wide range of nutrients and bioactive components, each harboring distinct biological properties and health-promoting benefits. These nutritional elements contribute to the overall value of shiitake mushrooms as a wholesome food. The diverse range of bioactive components present in shiitake mushrooms underscores their potential as a valuable natural resource for promoting health and well-being.