Influence of Drying Methods on the Morphological Features, Microstructural Properties, and Antioxidant Performance of Floccularia luteovirens: A Metabolomic Analysis
Mengjun Xiao,
Tao Wang,
Chuyu Tang
и другие.
Journal of Fungi,
Год журнала:
2025,
Номер
11(1), С. 78 - 78
Опубликована: Янв. 19, 2025
Floccularia
luteovirens
(F.
luteovirens)
has
garnered
increasing
attention
as
an
ingredient
in
both
the
pharmaceutical
and
food
industries.
Depending
on
drying
method,
accumulation
of
metabolites
can
greatly
affect
quality.
This
research
employed
untargeted
metabolomics
(LC-MS/MS)
strategy
to
elucidate
similarities
differences
morphological
characteristics,
microstructure,
antioxidant
capacity,
metabolic
profiles
F.
subjected
three
distinct
methods:
natural
air-drying
(YG),
oven-drying
(HG),
vacuum
freeze-drying
(DG).
Our
findings
indicated
that
color
samples
dried
using
YG
HG
methods
was
yellow-brown,
exhibiting
a
high
degree
browning,
whereas
processed
by
DG
method
displayed
golden-yellow
hue
desirable
fullness.
Regarding
from
exhibited
small
unevenly
distributed
pores,
contrast
which
were
structurally
intact
characterized
large
inter-tissue
pores.
The
activity
samples,
found
be
significantly
superior
compared
two
other
methods.
A
correlation
analysis
significant
link
between
capacity
lipid
well
lipid-like
molecules.
Metabolomic
identified
1617
across
15
superclasses,
with
lipids,
molecules,
organic
acids
derivatives,
heterocyclic
compounds
being
predominant
luteovirens.
Furthermore,
KEGG
enrichment
highlighted
20
pathways,
indicating
metabolism
amino
could
involved
processes
linked
clarifies
how
different
techniques
impact
or
pathways
luteovirens,
identifying
mechanisms
influence
its
quality
providing
reference
for
optimizing
processing
storage.
Язык: Английский
Progress of post-harvest preservation technology of edible mushroom
Food & medicine homology.,
Год журнала:
2024,
Номер
2(1), С. 9420028 - 9420028
Опубликована: Сен. 6, 2024
Edible
mushrooms
are
esteemed
worldwide
for
their
significant
contributions
to
food,
medicine,
and
economy.
Post-harvest
edible
vulnerable
mechanical
damage,
microbial
infection,
discoloration
due
inadequate
preservation
techniques.
This
review
aims
systematically
examine
the
current
state
of
postharvest
techniques
mushrooms.
Firstly,
this
presents
an
overview
physiological
changes
that
occur
in
after
harvesting,
encompassing
water
loss,
weight
morphological
color
alterations,
nutrient
flavor
depletion,
susceptibility.
Subsequently,
outlines
common
mushrooms,
including
low-temperature
storage,
air-conditioned
radiation,
plasma
treatment,
coatings,
with
brief
descriptions
application
cases.
Lastly,
future
direction
development
technologies
is
envisioned.
seeks
serve
as
a
reference
mushroom
industry
stimulate
further
Язык: Английский
The effect of aluminum coating to corrugated packaging on quality characteristics of Enoki mushrooms (Flammulina velutipes) during storage
Deleted Journal,
Год журнала:
2024,
Номер
31(4), С. 612 - 622
Опубликована: Авг. 1, 2024
We
examined
the
physicochemical
properties
and
microbial
safety
of
Enoki
mushrooms
during
storage
at
5°C
for
9
weeks,
with
different
packaging
containers
that
are
corrugated,
Al-coated,
without
(control).
The
weight
change
in
due
to
moisture
loss
was
1.9%,
0.9%,
0.6%
control,
Al-coated
packaging,
respectively.
degree
browning
rapidly
increased
as
period
control
sample.
However,
corrugated
suppressed
degree.
changes
color
L-,
a-,
b-vlaues
were
minimal
packaging.
There
no
significant
difference
total
amino
acids,
polyphenol
oxidase,
peroxidase
regardless
period.
growth
such
aerobic
bacteria,
yeast,
mold
mushroom
period,
significantly
samples
compared
In
conclusion,
has
beneficial
effects
preventing
loss,
maintaining
degree,
inhibiting
oxidative
enzyme
reaction,
ensuring
is
considered
effective
extending
shelf-life
improving
distribution
mushrooms.
Язык: Английский
The effect of aluminum coating to corrugated packaging on quality characteristics of Enoki mushrooms (Flammulina velutipes) during storage
Deleted Journal,
Год журнала:
2024,
Номер
31(4), С. 612 - 622
Опубликована: Авг. 1, 2024
We
examined
the
physicochemical
properties
and
microbial
safety
of
Enoki
mushrooms
during
storage
at
5°C
for
9
weeks,
with
different
packaging
containers
that
are
corrugated,
Al-coated,
without
(control).
The
weight
change
in
due
to
moisture
loss
was
1.9%,
0.9%,
0.6%
control,
Al-coated
packaging,
respectively.
degree
browning
rapidly
increased
as
period
control
sample.
However,
corrugated
suppressed
degree.
changes
color
L-,
a-,
b-vlaues
were
minimal
packaging.
There
no
significant
difference
total
amino
acids,
polyphenol
oxidase,
peroxidase
regardless
period.
growth
such
aerobic
bacteria,
yeast,
mold
mushroom
period,
significantly
samples
compared
In
conclusion,
has
beneficial
effects
preventing
loss,
maintaining
degree,
inhibiting
oxidative
enzyme
reaction,
ensuring
is
considered
effective
extending
shelf-life
improving
distribution
mushrooms.
Язык: Английский
The influence of storage conditions on the dynamics of physicochemical markers of champignon (Agaricus bisporus) quality
Food systems,
Год журнала:
2024,
Номер
7(3), С. 427 - 437
Опубликована: Окт. 24, 2024
Agaricus
bisporus
are
the
most
common
cultivated
mushrooms.
Champignons
a
source
of
chitin,
glycogen
and
minerals,
also
have
attractive
organoleptic
properties.
Physicochemical
characteristics
fresh
undergo
significant
changes
during
storage
due
to
moisture
transpiration,
respiration
oxidative
processes.
The
purpose
this
work
was
study
influence
conditions
champignons
with
unstained
cap
epithelium
on
dynamics
their
physicochemical
parameters,
as
well
its
relationship
in
parameters.
mushrooms
were
stored
refrigerated
chambers
at
constant
temperature
+2
°C
+6
polypropylene
trays
placed
bags
made
biaxially
oriented
(BOPP)
perforated
film
polyethylene
(PE)
without
perforation.
Under
all
studied,
nature
parameters
close
linear
(with
exception
humidity
fruiting
bodies
when
PE
film)
—
calculated
values
Pearson
correlation
coefficient
ranged
from
0.67
0.97.
Using
two-factor
analysis
variance,
both
packaging
material
soluble
solids
content
mushroom
tissue
density
confirmed.
When
perforation,
more
intense
negative
these
criteria
observed
compared
BOPP
film.
identified
difference
is
explained
by
fact
that
for
anaerobic
formed
end
oxygen
decreased
20.5%
1.5–2.5%,
which
contributed
activation
decay
With
increasing
temperature,
change
observed,
associated
an
increase
metabolic
rate.
between
studied
quality
markers
sensory
assessments
marker
"content
solids"
2
°C)
has
been
statistically
Based
results
studies,
applicability
“humidity
bodies”,
“content
dry
substances”
“density
fungal
tissue”
assessing
Язык: Английский