Current Research in Food Science,
Journal Year:
2024,
Volume and Issue:
8, P. 100688 - 100688
Published: Jan. 1, 2024
The
3D
printing
(3DP)
technology
shows
great
potential
in
the
food
industry,
but
development
of
edible
ink
is
currently
insufficient.
Pleurotus
ostreatus
(P.
ostreatus)
emerges
as
a
novel
promising
candidate.
In
this
study,
mixed
was
obtained
by
incorporating
butter
into
P.
ostreatus.
effects
different
ratios
and
butter,
well
influence
steaming
were
investigated
on
printed
products.
results
indicated
that
all
inks
system
exhibited
positive
shear-thinning
behavior,
maintained
stable
intermolecular
hydrogen
bonding
when
powder
concentration
40
%
(w/v).
Furthermore,
L*
value
elevated
for
adding.
with
superior
stabilized
molecular
structure
compared
to
native
system,
particularly
duration
5
min,
showcasing
its
outstanding
supporting
capacity.
This
study
suggests
candidate
3DP
an
promotes
innovation
nutritional
food.
Horticulturae,
Journal Year:
2025,
Volume and Issue:
11(2), P. 158 - 158
Published: Feb. 2, 2025
Hericium
erinaceus,
commonly
known
as
Lion’s
Mane
mushroom,
presents
a
challenge
for
maintaining
quality
and
shelf-life
during
post-harvest
storage.
This
study
investigates
the
impact
of
different
temperatures
(5
°C,
13
21
°C)
14
days
storage,
on
physicochemical,
microbiological,
bioactive
characteristics
H.
erinaceus.
Respiration
was
measured
an
indicator
physiological
aging,
showing
that
higher
increased
CO2
production
well
O2
depletion.
Physicochemical
assessments,
including
moisture
content,
pH,
titratable
acidity,
weight
loss,
browning
index,
firmness,
demonstrated
refrigeration
at
5
°C
best
preserved
mushrooms’
quality.
Storage
effectively
minimized
microbial
proliferation,
acceptable
levels
until
day
7
but
contamination
by
14.
However,
promoted
antioxidant
activity
total
phenolic
likely
due
to
loss
oxidative
stress.
These
findings
highlight
critical
role
low-temperature
storage
in
preserving
both
physicochemical
integrity
functional
bioactivity
suggest
further
research
into
packaging
solutions
preservation
strategies
optimize
handling
Foods,
Journal Year:
2024,
Volume and Issue:
13(10), P. 1554 - 1554
Published: May 16, 2024
Edible
fungi
are
well
known
for
their
rich
nutrition
and
unique
flavor.
However,
post-harvest
shelf-life
is
relatively
short,
effective
preservation
techniques
crucial
maintaining
quality.
In
recent
years,
many
new
technologies
have
been
used
the
of
edible
fungi.
These
include
cold
plasma
treatment,
electrostatic
field
active
packaging,
coatings,
antimicrobial
photodynamic
therapy,
genetic
editing,
among
others.
This
paper
reviews
methods
mainstream
By
comprehensively
evaluating
relative
advantages
limitations
these
technologies,
potential
challenges
in
practical
applications
inferred.
The
also
proposes
directions
suggestions
future
development
preservation,
aiming
to
provide
reference
guidance
improving
quality
products
extending
shelf-life.
Current Research in Food Science,
Journal Year:
2024,
Volume and Issue:
9, P. 100819 - 100819
Published: Jan. 1, 2024
Edible
wild
mushrooms
are
one
of
the
popular
ingredients
due
to
their
high
quality
and
unique
flavor
nutrients.
To
gain
insight
into
effect
drying
temperature
on
its
composition,
86
Boletus
bainiugan
were
divided
5
groups
dried
at
different
temperatures.
Headspace
solid-phase
microextraction-gas
chromatography-mass
spectrometry
(HS-SPME-GC-MS)
was
used
for
identification
volatile
organic
compounds
(VOCs)
bainiugan.
The
21
differential
VOCs
that
distinguish
temperatures
identified.
65
°C
retained
more
VOCs.
There
differences
in
types
content
temperatures,
proteins,
polysaccharides,
crude
fibers,
fats.
Fourier
transform
near-infrared
(FT-NIR)
spectroscopy,
infrared
(FTIR)
two-dimensional
correlation
spectroscopy
(2DCOS)
images
successfully
characterized
chemical
composition
Partial
least
squares
discriminant
analysis
(PLS-DA)
verified
variability
with
coefficient
determination
(R2)
=
0.95
predictive
performance
(Q2)
0.75
92.31%
accuracy.
Next,
provides
a
fast
efficient
assessment
nutrients
(proteins,
fats).
