The effect of heat treatment on the nutritional value and antioxidant activity of sulphur shelf (Laetiporus sulphureus)

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2025-01-17 DOI:10.1016/j.nfs.2025.100215

Iwona Adamska, Katarzyna Felisiak

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Abstract

Thermal processing of mushrooms affects their taste and health-promoting properties. The study aimed to determine changes in the nutritional value and antioxidant activity of the Laetiporus sulphureus mushroom under the influence of thermal processing. Pieces of mushroom subjected to blanching, cooking, stewing and frying were examined. The nutritional value (moisture, protein, fat and ash content) and content of bioactive compounds were determined, the carbohydrate content and caloric value were calculated. Trolox equivalent antioxidant activity (TEAC), free DPPH radicals scavenging ability (RSA) and ferric reducing antioxidant power (FRAP) of fruiting bodies before and after thermal processing were determined. The type of processing significantly affected the content of water, fat, ash, carbohydrates, the caloric value of mushrooms and their antioxidant activity. Although fried mushrooms had the highest calorific value, they also had the highest carbohydrate content, high antioxidant activity and were assessed best in terms of sensory properties.

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热处理对硫架（Laetiporus sulphureus）营养价值和抗氧化活性的影响

蘑菇的热加工影响其味道和促进健康的特性。研究了热处理对硫磺黄芪营养价值和抗氧化活性的影响。对经过焯水、烹煮、炖和煎炸的蘑菇进行了研究。测定其营养价值（水分、蛋白质、脂肪和灰分含量）和生物活性化合物含量，计算其碳水化合物含量和热值。测定了热处理前后子实体的Trolox等效抗氧化活性（TEAC）、DPPH自由基清除能力（RSA）和铁还原抗氧化能力（FRAP）。加工方式对蘑菇的水分、脂肪、灰分、碳水化合物含量、热值及抗氧化活性有显著影响。虽然油炸蘑菇的热值最高，但它们的碳水化合物含量也最高，抗氧化活性也很高，在感官特性方面也得到了最好的评价。

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production