Profile of taste-related compounds and bioactivity of split gill mushroom (Schizophyllum commune) as affected by blanching and drying
ABSTRACTEdible mushrooms are important in the human diet as a source of nutritive compounds with an appreciated taste. The split gill mushroom (Schizophyllum commune) is popularly consumed in Asia owing to its umami taste relating to a meaty flavor. Typically, blanching and drying are performed to p...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-09-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2243054 |
| _version_ | 1797202471761739776 |
|---|---|
| author | Nopparat Prabsangob Sarisuk Sittiketgorn |
| author_facet | Nopparat Prabsangob Sarisuk Sittiketgorn |
| author_sort | Nopparat Prabsangob |
| collection | DOAJ |
| description | ABSTRACTEdible mushrooms are important in the human diet as a source of nutritive compounds with an appreciated taste. The split gill mushroom (Schizophyllum commune) is popularly consumed in Asia owing to its umami taste relating to a meaty flavor. Typically, blanching and drying are performed to preserve food quality and extend shelf-life and may affect the taste characteristics and bioactivity of mushrooms. This work investigated the effect of different methods of blanching – hot-water (HW) or microwave-assisted (MW) – and drying – hot air drying (HAD) and freeze-drying (FD) – on the characteristics, taste profile, and bioactivity of S. commune. The results showed that S. commune contained umami-related compounds, and the umami level was influenced by the processing conditions. Compared to HW blanching, MW blanching was more efficient at prohibiting polyphenol oxidase activity and maintaining the umami taste of the mushroom. Drying, particularly FD, successfully improved the umami level of S. commune. Nevertheless, HAD tended to provide the mushroom with higher bioaccessibility to phenolic compounds and antioxidant activity levels. The results suggested that S. commune could be promising as a functional ingredient with an umami taste. Pre-treatment using MW blanching, followed by FD could preserve appropriately the umami taste and quality of the mushroom. |
| first_indexed | 2024-03-11T18:20:14Z |
| format | Article |
| id | doaj.art-87a7404ead764701a14d34f0e8c0bc80 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-24T08:03:58Z |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-87a7404ead764701a14d34f0e8c0bc802024-04-17T13:20:13ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-012612078209010.1080/10942912.2023.2243054Profile of taste-related compounds and bioactivity of split gill mushroom (Schizophyllum commune) as affected by blanching and dryingNopparat Prabsangob0Sarisuk Sittiketgorn1Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandDepartment of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandABSTRACTEdible mushrooms are important in the human diet as a source of nutritive compounds with an appreciated taste. The split gill mushroom (Schizophyllum commune) is popularly consumed in Asia owing to its umami taste relating to a meaty flavor. Typically, blanching and drying are performed to preserve food quality and extend shelf-life and may affect the taste characteristics and bioactivity of mushrooms. This work investigated the effect of different methods of blanching – hot-water (HW) or microwave-assisted (MW) – and drying – hot air drying (HAD) and freeze-drying (FD) – on the characteristics, taste profile, and bioactivity of S. commune. The results showed that S. commune contained umami-related compounds, and the umami level was influenced by the processing conditions. Compared to HW blanching, MW blanching was more efficient at prohibiting polyphenol oxidase activity and maintaining the umami taste of the mushroom. Drying, particularly FD, successfully improved the umami level of S. commune. Nevertheless, HAD tended to provide the mushroom with higher bioaccessibility to phenolic compounds and antioxidant activity levels. The results suggested that S. commune could be promising as a functional ingredient with an umami taste. Pre-treatment using MW blanching, followed by FD could preserve appropriately the umami taste and quality of the mushroom.https://www.tandfonline.com/doi/10.1080/10942912.2023.2243054Antioxidant activityblanchingdryingSchizophyllum communeumami |
| spellingShingle | Nopparat Prabsangob Sarisuk Sittiketgorn Profile of taste-related compounds and bioactivity of split gill mushroom (Schizophyllum commune) as affected by blanching and drying International Journal of Food Properties Antioxidant activity blanching drying Schizophyllum commune umami |
| title | Profile of taste-related compounds and bioactivity of split gill mushroom (Schizophyllum commune) as affected by blanching and drying |
| title_full | Profile of taste-related compounds and bioactivity of split gill mushroom (Schizophyllum commune) as affected by blanching and drying |
| title_fullStr | Profile of taste-related compounds and bioactivity of split gill mushroom (Schizophyllum commune) as affected by blanching and drying |
| title_full_unstemmed | Profile of taste-related compounds and bioactivity of split gill mushroom (Schizophyllum commune) as affected by blanching and drying |
| title_short | Profile of taste-related compounds and bioactivity of split gill mushroom (Schizophyllum commune) as affected by blanching and drying |
| title_sort | profile of taste related compounds and bioactivity of split gill mushroom schizophyllum commune as affected by blanching and drying |
| topic | Antioxidant activity blanching drying Schizophyllum commune umami |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2243054 |
| work_keys_str_mv | AT nopparatprabsangob profileoftasterelatedcompoundsandbioactivityofsplitgillmushroomschizophyllumcommuneasaffectedbyblanchinganddrying AT sarisuksittiketgorn profileoftasterelatedcompoundsandbioactivityofsplitgillmushroomschizophyllumcommuneasaffectedbyblanchinganddrying |