College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi 712100, China.
Chongqing Key Laboratory of Environmental Materials & Remediation Technologies, Chongqing University of Arts and Sciences, Chongqing 402160, China.
Food Chem. 2021 Feb 15;338:127661. doi: 10.1016/j.foodchem.2020.127661. Epub 2020 Jul 24.
Understanding the effects of processing on the Se content and bioaccessibility in food is critical in guiding the development of Se-enriched products. In this study, Se-enriched Pleurotus eryngii was obtained by applying different Se supplements to the substrate. Selenium content and its bioaccessibility among raw and processed fruit bodies were compared. The application of exogenous Se had no significant effect on the yield of P. eryngii, while amendment Se yeast could slightly promote the growth of P. eryngii. The enrichment ability of P. eryngii among different Se supplements declined in the order of NaSeO > Se yeast > NaSeO. However, the processing treatments resulted in 6.6%-45.9% Se loss. The Se bioaccessibility of P. eryngii was 78.4%-89.7%. Frying treatment reduced Se bioaccessibility in samples, whereas boiling treatment enhanced it. Therefore, Se yeast and boiling treatment are recommended as the ideal Se supplement and processing method for Se-enriched P. eryngii.
了解加工对食品中硒含量和生物可利用性的影响对于指导富硒产品的开发至关重要。本研究通过向基质中添加不同的硒补充剂来获得富硒杏鲍菇。比较了生料和加工后的子实体中硒含量及其生物可利用性。外源硒的应用对杏鲍菇的产量没有显著影响，而添加硒酵母可以稍微促进杏鲍菇的生长。不同硒补充剂对杏鲍菇的富集能力依次为 NaSeO>硒酵母>NaSeO。然而，加工处理导致 6.6%-45.9%的硒损失。杏鲍菇的硒生物可利用性为 78.4%-89.7%。油炸处理降低了样品中的硒生物利用度，而煮沸处理则提高了硒生物利用度。因此，硒酵母和煮沸处理被推荐为富硒杏鲍菇的理想硒补充剂和加工方法。
