School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
Int J Biol Macromol. 2023 May 31;238:123973. doi: 10.1016/j.ijbiomac.2023.123973. Epub 2023 Mar 13.
The aim of this study was to prepare a film based on shiitake (Lentinus edodes) stalk polysaccharides (LEP) for mushroom preservation. The effects of different LEP concentrations on physical, mechanical, antioxidant, and antimicrobial properties of the prepared film were evaluated. Using scanning electron microscopy, it was revealed that the addition of 1.5 % LEP resulted in homogeneous distribution in the prepared film, as well as greatly improved its antimicrobial properties. Moreover, LEP film resulted in superior mushroom preservation by regulating enzyme activities related to mushroom browning and softening, thereby decaying these processes. In addition, the prepared film maintained mushroom quality by reducing the accumulation of HO and activating the regulatory system against oxidative stress. Collectively, the findings of the present study highlight the potential benefits of LEP films as a strategy to improve mushroom quality and prevent post-harvest spoilage, hence constituting a novel prospect for the development of shiitake by-products.
本研究旨在制备一种以香菇（Lentinus edodes）菌柄多糖（LEP）为基础的薄膜，用于蘑菇保鲜。评估了不同 LEP 浓度对所制备薄膜的物理、机械、抗氧化和抗菌性能的影响。扫描电子显微镜显示，添加 1.5%的 LEP 可使薄膜均匀分布，并显著提高其抗菌性能。此外，LEP 薄膜通过调节与蘑菇褐变和软化相关的酶活性来实现对蘑菇的良好保鲜效果，从而延缓这些过程。此外，所制备的薄膜通过减少 HO 的积累和激活抗氧化应激调节系统来保持蘑菇的质量。总之，本研究结果表明，LEP 薄膜作为提高蘑菇品质和防止采后腐烂的策略具有潜在的益处，为香菇副产物的开发提供了新的前景。
