Preparing Ganoderma lucidum slices by improved steam explosion enhances their apparent, functional and structural properties

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Chenli Xu , Yue Li , Xinru Qiu , Qinghua Zeng , Xingfeng Guo , Guangyi Jing , Feng Kong
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Abstract

Ganoderma lucidum slices exhibit antioxidant and enzyme inhibitory activity, enhancing vitality and longevity. However, untreated Ganoderma lucidum slices fail to meet specific physical and chemical requirements for consumption and processing because their bioactive compounds must be released before intake through effective pretreatment. We proposed developing a novel preparation method for Ganoderma lucidum slices through improved steam explosion (ISE). The effect of ISE (at 0.4–1.2 MPa for 5 min) on their chemical compounds, apparent properties, biological activity, sensory quality and structural characteristics was assessed. The results showed that ISE (0.8–1.2 MPa) increased the content of flavonoids (by 32.29 %–126.57 %), phenolics (by 31.79 %–96.28 %), triterpenes (by 1.74–5.24 times) and polysaccharides (by 6.27–18.03 times) in Ganoderma lucidum slices. Additionally, ISE improved the color saturation and hue of their infusions while reducing the color values of these slices. Under all conditions, ISE significantly increased the soluble solids content (by 1.31–11.44 times) and the inhibitory activity of tyrosinase and xanthine oxidase when compared to infusions of untreated slices. At 0.8–1.2 MPa, the radical scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) was also significantly higher in steam-exploded slices than in untreated slices. In the sensory evaluation, steam-exploded slices outperformed untreated slices in terms of color, taste, form attributes, and overall score. ISE disrupted the microstructure of Ganoderma lucidum slices, whose microscopic structure was broken into fragments, thereby promoting the dissolution of bioactive compounds and enhancing their biological functions, as shown in this study. Therefore, ISE improved the nutritional and medicinal effects of the fruiting body of Ganoderma lucidum by facilitating nutritional retention and resource utilization efficiency.

Abstract Image

用改良蒸汽爆破法制备灵芝片可提高其表观、功能和结构特性
灵芝片具有抗氧化和酶抑制活性,可增强活力和延年益寿。然而,未经处理的灵芝片无法满足食用和加工的特定物理和化学要求,因为其生物活性化合物必须在摄入前通过有效的预处理释放出来。我们提出了一种通过改良蒸汽爆破(ISE)制备灵芝片的新方法。我们评估了 ISE(0.4-1.2 兆帕,5 分钟)对灵芝化学成分、表观特性、生物活性、感官质量和结构特征的影响。结果表明,ISE(0.8-1.2 兆帕)提高了灵芝片中黄酮类化合物(32.29 %-126.57 %)、酚类化合物(31.79 %-96.28 %)、三萜类化合物(1.74-5.24 倍)和多糖类化合物(6.27-18.03 倍)的含量。此外,ISE 在降低灵芝切片色值的同时,还提高了其颜色饱和度和色调。在所有条件下,与未经处理的灵芝切片相比,ISE 都能明显提高可溶性固形物含量(1.31-11.44 倍)以及酪氨酸酶和黄嘌呤氧化酶的抑制活性。在 0.8-1.2 兆帕的压力下,蒸煮过的切片的 2,2-二苯基-1-苦基肼(DPPH)和 2,2′-氮基-双(3-乙基苯并噻唑啉-6-磺酸)(ABTS)自由基清除活性也明显高于未经处理的切片。在感官评价中,蒸煮过的切片在色泽、口感、形状属性和总分方面都优于未处理的切片。如本研究所示,ISE 破坏了灵芝切片的微观结构,使其微观结构破碎成碎片,从而促进了生物活性化合物的溶解,增强了其生物功能。因此,ISE 通过促进营养保留和资源利用效率,提高了灵芝子实体的营养和药用效果。
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来源期刊
CiteScore
12.00
自引率
6.10%
发文量
259
审稿时长
25 days
期刊介绍: Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.
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