Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders

Applied Sciences, Год журнала: 2024, Номер 14(5), С. 1938 - 1938

Опубликована: Фев. 27, 2024

Mushrooms, due to their basic composition and the presence of numerous mycochemicals, can be used improve various food matrices. The objective this study was determine impact replacing wheat flour (2%, 4%, 6% w/w) with mushroom lyophilisates from cultivated mushrooms—A. bisporus P. ostreatus—on technological quality, nutritional elemental composition, antioxidant activity (ABTS, FRAP), total polyphenol content (TPC), sensory evaluation shortbread cookies. functional properties blended flours were also determined, such as bulk density (BD), water- oil-holding capacity (WHC, OHC), swelling (SW), water solubility index (WSI). results show that amounts protein, fiber, ash higher in cookies enriched mushrooms than control products, depending on amount powder species, had a zinc, iron, magnesium, potassium, copper. increase addition resulted significant (p < 0.05) TPC properties. use composite contributed hardness (at powder) change color parameters, lower whiteness greater ΔE recorded for A. lyophilisate. In evaluation, samples ostreatus received scores compared samples, while evaluated control.

Язык: Английский

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Edible fungus-derived bioactive components as innovative and sustainable options in health promotion

Food Bioscience, Год журнала: 2024, Номер 59, С. 104215 - 104215

Опубликована: Апрель 26, 2024

Язык: Английский

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Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides

Critical Reviews in Food Science and Nutrition, Год журнала: 2023, Номер 65(4), С. 695 - 714

Опубликована: Ноя. 15, 2023

Taste peptides are oligopeptides that enhance both aroma and taste of food, they classified into five categories based on their characteristics: salty, sour, umami, sweet, bitter, kokumi peptide. Recently, have attracted the attention several fields research in food science commercial applications. However, receptors transduction mechanisms not clearly understood we present a comprehensive review about these topics here. This covers aspects perceived by cells, proposed pathway, as well structural features peptides. Apart from traditional methods, molecular docking, peptidomic analysis, cell animal models bud biosensors can be used to explore mechanism Furthermore, synergistic effect, Maillard reaction, modifications changing external environment employed improve Consequently, discussed current challenges future trends peptide research. Based summarized developments, derived proteins potentially appear important substances. Their applications meet principles "safe, nutritious sustainable" development.

Язык: Английский

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GC-IMS-Based Volatile Characteristic Analysis of Hypsizygus marmoreus Dried by Different Methods

Foods, Год журнала: 2024, Номер 13(9), С. 1322 - 1322

Опубликована: Апрель 25, 2024

Gas chromatography-ion mobility spectroscopy (GC-IMS) was used to analyze the volatile components in dried

Язык: Английский

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Umami-enhancing effect of Agaricus bisporus- pork bone stocks based on the EUC value and sensory evaluation

International Journal of Gastronomy and Food Science, Год журнала: 2024, Номер unknown, С. 101033 - 101033

Опубликована: Окт. 1, 2024

Язык: Английский

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Fresh-eating Lingzhi becomes possible: Comparative evaluation of nutritional and taste profile of Ganoderma tsugae at different fruiting body morphogenesis stages

LWT, Год журнала: 2024, Номер 201, С. 116234 - 116234

Опубликована: Май 21, 2024

Ganoderma tsugae is a significant mushroom with medicinal and dietary properties. However, it has not been used as dishes fresh-eating food. In order to fully explore this rare resource, an in-depth investigation was conducted on the dynamic changes in various nutritional taste indicators of G. for first time. This study focused analysis components, mineral elements, non-volatile compounds, electronic tongue, texture profile samples at six different morphogenesis stages (primordia stage, coloration stipe differentiation pileus spore pre-ejection late stage ejection, respectively). The results indicated that nutrient contents primordia exhibited superior qualities compared other treatments. Partial least squares discriminant (PLS-DA) principal component (PCA) revealed differences comprehensive evaluation value between According edibility economic benefit samples, determined optimal harvest stage. finding serves fundamental basis development utilization fresh culinary lingzhi. It also provides essential data reference addressing issue raw materials production products.

Язык: Английский

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Maillard reaction products of hydrolyzed Copyinds comatus protein with various sugar-amino acid combinations: Focusing on their meaty aroma notes and salt reduction abilities

Food Bioscience, Год журнала: 2024, Номер 61, С. 104503 - 104503

Опубликована: Июнь 4, 2024

Язык: Английский

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Non-destructive determination of volatile compounds and prediction of amino acid nitrogen during sufu fermentation via electronic nose in combination with machine learning approaches

LWT, Год журнала: 2024, Номер 207, С. 116648 - 116648

Опубликована: Авг. 16, 2024

Electronic nose along with different machine learning approaches was tested as tool to predict degree of sufu fermentation, amino acid nitrogen content marker. Consistent increase in E-nose signal values and were noted fermentation time. The number volatile compounds increased from 19 61 upon 46 identified major aroma contributors. Among them, acetone, ethyl palmitate indole demonstrated strong correlations content. Three prediction models, i.e., partial least-squares regression, support vector machine, artificial neural network, for abilities All models capable quantitatively predicting the nitrogen, ANN-based model demonstrating highest accuracy (RP2 = 0.968, RMSE 5.49 × 10−8). appropriate is a promising evaluating fermentation.

Язык: Английский

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Inhibition of polyphenol oxidase for preventing browning in edible mushrooms: A review

Journal of Food Science, Год журнала: 2024, Номер unknown

Опубликована: Окт. 3, 2024

Abstract Edible mushrooms are rich in nutrients and bioactive compounds, but their browning affects quality commercial value. This article reviews various methods to inhibit polyphenol oxidase (PPO)‐induced mushrooms. Physical such as heat treatment, low temperatures, irradiation, ultrasound effectively reduce PPO activity may affect mushroom texture flavor. Chemical inhibitors, including synthetic chemicals natural plant extracts, provide effective inhibition require careful monitoring of content. Biological methods, gene editing microbial fermentation, show promise targeting genes enhancing antioxidant production. Combining these offers a comprehensive strategy for preserving quality, extending shelf life, maintaining nutritional Practical Application These approaches can be applied the food industry improve post‐harvest preservation, enhance product waste, benefiting both producers consumers. Further research innovation needed optimize practical application large‐scale processing storage conditions.

Язык: Английский

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Metabolomics Profiling of Edible Mushrooms: Challenges, Applications, and Future

Reference series in phytochemistry, Год журнала: 2025, Номер unknown, С. 1 - 38

Опубликована: Янв. 1, 2025

Язык: Английский

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