Huang Tianzhuo, Xiong Xin, Gao Song, Dou Peipei, Lv Huanzhi, Tan Yuqing, Hong Hui, Luo Yongkang
Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China.
Food Chem. 2025 May 1;473:142982. doi: 10.1016/j.foodchem.2025.142982. Epub 2025 Jan 22.
Cordyceps sinensis (C. sinensis) is a valuable edible fungus, known for its therapeutic benefits, including immune enhancement and anti-inflammatory effects, making it an important component in nutritional applications. However, its delicate nature makes long-term storage challenging, with conventional freezing often leading to the loss of bioactive compounds. This study evaluates liquid nitrogen spray freezing (LNSF) at -80 °C and - 120 °C compared to conventional freezing (CF) at -20 °C over 90 days of storage. Our findings show that LNSF at -120 °C (LNSF-120) preserved superior color quality, sensory attributes, and reduced thawing loss at endpoint, while both LNSF temperatures stabilized total sugars, amino acids, cordycepin, adenosine levels, as well as antioxidant enzyme activities and free radical scavenging capacities. These results suggest that LNSF is a superior method for the long-term preservation of C. sinensis, with diverse advantages and their corresponding shelf lives associated with the two different LNSF temperatures.
冬虫夏草是一种珍贵的食用菌，因其具有增强免疫力和抗炎等治疗功效而闻名，使其成为营养应用中的重要成分。然而，其脆弱的性质使得长期储存具有挑战性，传统冷冻常常导致生物活性化合物的损失。本研究评估了在-80°C和-120°C下的液氮喷雾冷冻（LNSF）与在-20°C下的传统冷冻（CF）相比，在90天储存期内的效果。我们的研究结果表明，在-120°C下的液氮喷雾冷冻（LNSF-120）在储存终点时保持了更好的颜色质量、感官特性，并减少了解冻损失，而两个液氮喷雾冷冻温度都使总糖、氨基酸、虫草素、腺苷水平以及抗氧化酶活性和自由基清除能力稳定。这些结果表明，液氮喷雾冷冻是冬虫夏草长期保存的一种优越方法，两种不同的液氮喷雾冷冻温度具有不同的优势及其相应的保质期。
