Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou, China.
Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China.
J Sci Food Agric. 2021 Dec;101(15):6271-6280. doi: 10.1002/jsfa.11296. Epub 2021 May 21.
Shiitake mushroom is one of the most popular delicious vegetables, although fresh shiitake mushroom has short shelf life as a result of biochemical degradation. Drying can prolong the shelf life of mushroom. Additionally, application of cold plasma pretreatments (CPT) before drying can preserve the product quality, processing costs and nutritional values. Therefore, we aimed to explore the effect of cold plasma pretreated hot-air drying at 50, 60 and 70 °C on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom.
Scanning electron microscopy micrographs showed that CPT induced the surface modification of fresh shiitake (such as cellular disarrangement, cellular shrinkages, disruption or break down of cell walls, and intracellular spaces and cavities) and facilitate the rapid drying than control samples. Furthermore, CPT improved the powder qualities (bulk density, water retention and swelling index) and preserved higher nutritional attributes (sugars, vitamins, phenolic acids contents and antioxidant activity) compared to the control groups.
Conclusively, CPT could be a suitable alternative technique for improving drying characteristics and preserving nutritional attributes of agro-based products. © 2021 Society of Chemical Industry.
香菇是最受欢迎的美味蔬菜之一，尽管新鲜香菇由于生化降解，其货架期很短。干燥可以延长蘑菇的保质期。此外，在干燥前应用冷等离子体预处理（CPT）可以保持产品质量、加工成本和营养价值。因此，我们旨在探索 50、60 和 70°C 的冷等离子体预处理热风干燥对香菇理化特性、营养价值和抗氧化活性的影响。
扫描电子显微镜照片显示，CPT 导致新鲜香菇表面改性（如细胞排列紊乱、细胞收缩、细胞壁破裂或解体、细胞内空间和腔隙），并使干燥速度快于对照样品。此外，与对照组相比，CPT 提高了粉末质量（堆密度、保水率和膨胀指数），并保留了更高的营养成分（糖、维生素、酚酸含量和抗氧化活性）。
总之，CPT 可以作为一种改善农产品干燥特性和保持营养属性的替代技术。© 2021 化学工业协会。
