School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Faculty of Agriculture, University of Zalingei, Zalingei, Sudan.
J Sci Food Agric. 2021 Oct;101(13):5608-5617. doi: 10.1002/jsfa.11212. Epub 2021 Mar 31.
The change of surface color caused by browning during the drying process of shiitake mushrooms seriously affects its market circulation. Intensive pulsed light (IPL) as a non-heat-treatment method can reduce enzyme activity by changing the enzyme structure. Therefore, in this study, the use of IPL pretreatment before drying was aimed to reduce the adverse reactions caused by the browning reaction during the drying processing of shiitake mushrooms.
Shiitake mushrooms pretreated with 25 pulses of IPL energy of 400 J reduced the initial polyphenol oxidase enzyme activity, the browning index, and browning degree values by 42.83%, 43.02%, and 47.54% respectively. The IPL pretreatment enhanced the polysaccharides and reducing sugars contents and it reduced 5-hydroxymethylfurfural generation in the dried shiitake mushrooms. The pretreatment also improved the surface color, the antioxidant activity, and retained the umami taste characteristics in the dried shiitake mushroom.
The IPL pretreatment combined with controlled temperature and humidity for convection drying could be a suitable method to improve the quality of dried shiitake mushrooms. Therefore, this study provides a new pretreatment method for materials that are prone to browning during drying. © 2021 Society of Chemical Industry.
香菇在干燥过程中褐变导致的表面颜色变化严重影响其市场流通。强脉冲光（IPL）作为一种非热处理方法，可以通过改变酶的结构来降低酶活性。因此，本研究旨在通过 IPL 预处理来减少香菇干燥过程中褐变反应所造成的不利影响。
经 25 个 IPL 能量为 400 J 的脉冲预处理后，香菇的初始多酚氧化酶活性、褐变指数和褐变程度分别降低了 42.83%、43.02%和 47.54%。IPL 预处理提高了多糖和还原糖的含量，减少了干香菇中 5-羟甲基糠醛的生成。该预处理还改善了干香菇的表面颜色、抗氧化活性，并保留了其鲜味特征。
将 IPL 预处理与控温控湿的对流传热干燥相结合，可能是提高干香菇品质的一种合适方法。因此，本研究为干燥过程中易褐变的材料提供了一种新的预处理方法。 © 2021 英国化学学会。
