FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (15): 106-114.doi: 10.7506/spkx1002-6630-20200724-335

• Food Engineering • Previous Articles     Next Articles

Effects of Heat Processing Methods on Nutritional Properties and Antioxidant Activity of Lentinus edodes

ZHOU Haoyu, YU Mingjun, NIE Yuanyang, ZHANG Penghui, YANG Wei, LI Bo   

  1. (1. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; 2. Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, Xinxiang 453003, China)
  • Online:2021-08-15 Published:2021-08-27

Abstract: In order to explore a scientific and reasonable heat treatment method for cooking and processing Lentinus edodes, five processing methods including boiling, microwave, steaming, high temperature and high pressure (HTHP), and deep-fat frying were applied on L. edodes, and the effects of these heat processing methods on the nutritional composition, nutrient bioavailability, and antioxidant activity of L. edodes were studied. The results showed that the contents of polysaccharide, dietary fiber, protein and total phenol, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, and reducing power in L. edodes were significantly reduced by boiling, deep-fat frying and microwave treatment (P < 0.05), while steaming and HTHP treatment did not affect or slightly increased these parameters. The content of ergosterol was increased by 30.22% by boiling and decreased by 24.00% by deep-fat frying, while it was not affected by microwave, steaming and HTHP treatment. The bioavailability of polysaccharides, proteins, and total phenols in L. edodes could be significantly improved by the five heat processing methods (P < 0.05), and the protein content of thermally processed L. edodes had an extremely significantly negative correlation with its bioavailability (P < 0.01), while the contents of polysaccharides and total phenols had no significant correlation with their respective bioavailability (P > 0.05). The antioxidant activity of thermally processed L. edodes was significantly positively correlated with the contents of polysaccharides, total dietary fiber and total phenols (P < 0.05 or 0.01). In general, steaming and HTHP treatment were beneficial to retain the nutrient composition and improve the antioxidant activity of L. edodes. This study provides a useful reference for scientific and reasonable processing, cooking, and consumption of L. edodes and other edible mushroom.

Key words: Lentinus edodes; heat processing methods; nutritional properties; antioxidant activity; bioavailability

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