University of São Paulo, "Luiz de Queiroz" College of Agriculture, Department of Agri-Food Industry, Food and Nutrition. Avenida Pádua Dias 11, CEP 13418-900 Piracicaba, São Paulo, Brazil.
São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Department of Food Engineering and Technology. Rua Cristóvão Colombo, 2265, CEP 15054-000 São José do Rio Preto, São Paulo, Brazil.
Food Res Int. 2020 Nov;137:109540. doi: 10.1016/j.foodres.2020.109540. Epub 2020 Jul 15.
An alternative use of shiitake stipes, usually treated as waste, was proposed for the production of a powder ingredient, rich in umami compounds, aiming its application in food. The extraction of umami compounds was optimized through the Response Surface Methodology (RSM), in order to obtain an extract with high umami taste intensity. From the optimized condition, a comparative analysis of shiitake stipes dehydration method was performed. Stipes were dehydrated by hot air drying (HD) and freeze drying (FD), submitted to extraction and the umami compounds in the extracts were compared. The comparative analysis showed that the 5' - nucleotides are more sensitive to prolonged heating, while the release of free amino acids (FAA) was favored by hot air drying. The HD samples extract showed higher Equivalent Umami Concentration (EUC). The spray drying of the HD samples extract allowed the production of a newly powder ingredient rich in umami compounds (Umami Ingredient) that can be applied in diverse food matrices. Due to the presence of umami compounds, Umami Ingredient can be a potential alternative to help in the process of sodium reduction by enhancing food flavor.
一种通常被视为废物的香菇菌柄的替代用途被提出来用于生产一种富含鲜味化合物的粉末成分，旨在将其应用于食品中。通过响应面法（RSM）优化了鲜味化合物的提取，以获得具有高鲜味强度的提取物。从优化条件出发，对香菇菌柄的两种不同干燥方法进行了对比分析。菌柄分别通过热风干燥（HD）和冷冻干燥（FD）进行干燥，然后进行提取，并对提取物中的鲜味化合物进行比较。对比分析表明，5'-核苷酸对长时间加热更敏感，而游离氨基酸（FAA）的释放则受热空气干燥的促进。HD 样品提取物显示出更高的等效鲜味浓度（EUC）。HD 样品提取物的喷雾干燥允许生产一种新的富含鲜味化合物的粉末成分（鲜味成分），可应用于多种食品基质。由于存在鲜味化合物，鲜味成分可以作为一种潜在的替代品，通过增强食物的风味来帮助减少钠的摄入。
