Evaluation of high temperature-vacuum application periods during conventional drying of mushroom slices

Year 2023, Volume: 29 Issue: 5, 560 - 568, 31.10.2023

Betül Güvenkaya Sezin Tuta Şimşek Seda Özgen

Abstract

In the present study, a comparative study was conducted on drying characteristics, physicochemical (color, texture, rehydration ratio, total phenolic content, and antioxidant activity), and microstructural (SEM and XRD) properties of mushroom slices using conventional (control, 50˚C at atmospheric pressure) and high temperature (75 °C-10 min)- vacuum treatments (-90 kPa) (HT-VT) at a different stage of conventional drying. HT-VT is carried out in the beginning (PRE), intermediate (MID70 and MID110), and final (POST) stages of hot air drying. HT-VT at low moisture content led to having similar drying and physicochemical properties to hot-air dried counterparts. MID and POST samples were more comparable with control, while PRE samples were completely different from control. According to SEM and XRD analyses, these differences can be associated with the decomposition of the cell wall and mannitol content within the tissue cells. PRE samples had a softer texture, darker color, and less rehydration ratio with the lowest total phenolic content and antioxidant activity among the others (p<0.05). The hardness, total color change, rehydration ratio, and total phenolic content of POST were similar (p>0.05) and the antioxidant activity was significantly different from the control (p <0.05)). This study showed that drying duration can be shortened with desirable physicochemical properties by application combined high temperature and vacuum at lower moisture content levels

Keywords

Vacuum, Mushroom, Drying

Yüksek sıcaklık-vakum uygulama periyotlarının mantar dilimlerinin kurutulması üzerine etkisi

Abstract

Bu çalışmada geleneksel yöntem (kontrol, 50 °C, atmosferik basınç) ve farklı periyotlarda yüksek sıcaklık (75 °C-10 dk.) ve vakum (-90 kPa) uygulaması ile kurutulan mantar dilimlerinin kuruma karakteristikleri, fizikokimyasal (renk, tekstür, rehidrasyon oranı, toplam fenolik madde ve antioksidan içeriği) ve mikroyapısal özellikleri (SEM ve XRD) karşılaştırılmıştır. Yüksek sıcaklık -vakum uygulaması geleneksel kurutma öncesi (PRE), orta aşamaları (MID70-MID110) ve sonu (POST) uygulanmıştır. MID ve POST örneklerinin kurutma karakteristikleri ve fizikokimyasal özelliklerinin kontrolle benzer ve PRE örneklerinin kontrolden tamamen farklı olduğu görülmüştür. SEM ve XRD analizlerine göre bu farklılıklar mantar hücre duvarında olan bozulma ve hücre dokusunda bulunan mannitol içeriğindeki değişim ile ilişkilidir. PRE örnekleri diğer örneklerden daha yumuşak, daha koyu renkli, düşük rehidrasyon kapasitesine sahip ve toplam fenolik madde içeriğinin ve antioksidan aktivitesinin daha düşük olduğu görülmüştür (p<0.05). POST örneklerinin sertlik, toplam renk değişimi, rehidrasyon oranı ve toplam fenolik madde içeriği kontrolle benzer (p>0.05) ve antioksidan içeriği farklıdır (p<0.05). Bu çalışma yüksek sıcaklık-vakum uygulamasının düşük nem içeriğinde uygulanması ile kurutulmuş mantar dilimlerinin fizikokimyasal özellikleri etkilenmeden kuruma süresinin kısaltılabilme potansiyeli gösterilmiştir.

Keywords

Vakum, Mantar, Kurutma

References

• [1] Cheung LM, Cheung PC, Ooi VE. “Antioxidant activity and total phenolics of edible mushroom extracts”. Food Chemistry, 81(2), 249-255, 2003.
• [2] Zhang KX, Pu YY, Sun DW. “Effective postharvest preservation methods for mushroom (Agaricus Bisporus): A Brief Review”. Biosystems and Food Engineering Research Review, 22, 1-4, 2017.
• [3] Peter M, Liu Z, Fang Y, Dou X, Awuah E, Soomro SA, Chen K. “Computational intelligence and mathematical modelling in chanterelle mushrooms’ drying process under heat pump dryer”. Biosystems Engineering, 212, 143-159, 2021.
• [4] Zhang L, Zhang M, Mujumdar AS. “Development of flavor during drying and applications of edible mushrooms: A review”. Drying Technology, 39(11), 1685-1703, 2021.
• [5] Giri SK, Prasad S. “Drying kinetics and rehydration characteristics of microwave-vacuum and convective hotair dried mushrooms”. Journal of Food Engineering, 78(2), 512-521, 2007.
• [6] Walde SG, Velu V, Jyothirmayi T, Math, RG. “Effects of pretreatments and drying methods on dehydration of mushroom”. Journal of Food Engineering, 74(1), 108-115, 2006.
• [7] Liu ZL, Xie L, Zielinska M, Pan Z, Wang J, Deng LZ, Wang H, Xiao HW. “Pulsed vacuum drying enhances drying of blueberry by altering micro, ultrastructure and water status and distribution”. LWT, 142, 1-11, 2021.
• [8] Wang J, Law CL, Nema PK, Zhao JH, Liu ZL, Deng LZ, Gao ZJ, Xiao HW. “Pulsed vacuum drying enhances drying kinetics and quality of lemon slices”. Journal of Food Engineering, 224, 129-138, 2018.
• [9] Xie Y, Gao Z, Liu Y, Xiao H. “Pulsed vacuum drying of rhizoma dioscoreae slices”. LWT, 80, 237-249, 2017.
• [10] Wang J, Mujumdar AS, Wang H, Fang XM, Xiao HW, Raghavan V. “Effect of drying method and cultivar on sensory attributes, textural profiles, and volatile characteristics of grape raisins”. Drying Technology, 39(4), 495-506, 2021.
• [11] Zhang W, Pan Z, Xiao H, Zheng Z, Chen C, Gao Z. “Pulsed vacuum drying (PVD) technology improves drying efficiency and quality of Poria cubes”. Drying Technology, 36(8), 908-921, 2018.
• [12] Zou K, Teng J, Huang L, Dai X, Wei B. “Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying”. LWT, 51(1), 253-259, 2013.
• [13] Yi J, Zhou L, Bi J, Chen Q, Liu X, Wu X. “Influence of predrying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips”. Journal of Food Science and Technology, 53(2), 1120-1129, 2016.
• [14] Lin X, Xu JL, Sun DW. “Investigation of moisture content uniformity of microwave-vacuum dried mushroom (Agaricus bisporus) by NIR hyperspectral imaging”. LWT, 109, 108-117, 2019.
• [15] Li X, Zhang Y, Zhang Y, Liu Y, Gao Z, Zhu G, Mowafy S. “Relative humidity control during shiitake mushroom (Lentinus edodes) hot air drying based on appearance quality”. Journal of Food Engineering, 315, 1-9, 2022.
• [16] Xu L, Fang X, Wu W, Chen H, Mu H, Gao H. “Effects of hightemperature pre-drying on the quality of air-dried shiitake mushrooms (Lentinula edodes)”. Food Chemistry, 285, 406-413, 2019.
• [17] Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevallos L, Byrne DH. “Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts”. Journal of Food Composition and Analysis, 19(6-7), 669-675, 2006.
• [18] Liu ZL, Xie L, Zielinska M, Pan Z, Deng LZ, Zhang JS, Xiao HW. “Improvement of drying efficiency and quality attributes of blueberries using innovative far-infrared radiation heating assisted pulsed vacuum drying (FIRPVD)”. Innovative Food Science & Emerging Technologies, 77, 1-11, 2022.
• [19] Erbay Z, Icier F. “A review of thin layer drying of foods: theory, modeling, and experimental results”. Critical Reviews in Food Science and Nutrition, 50(5), 441-464, 2010.
• [20] Popescu ML, Costea T, Gird CE, Fierăscu I, Balaci TD, Fierăscu RC. “Antioxidant activity of romanian Agaricus blazei Murrill and Agaricus bisporus JE lange mushrooms”. Farmacia, 65(3), 329-335, 2017.
• [21] Kalač P. “A review of chemical composition and nutritional value of wild‐growing and cultivated mushrooms”. Journal of the Science of Food and Agriculture, 93(2), 209-218, 2013.
• [22] Qiu Y, Bi J, Jin X, Wu X, Hu L, Chen L. “Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material”. Food Chemistry, 383, 1-9, 2022.
• [23] Zhao Y, Bi J, Yi J, Njoroge DM, Peng J, Hou C. “Comparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low‐field nuclear magnetic resonance and scanning electron microscopy”. Journal of the Science of Food and Agriculture, 99(6), 2826-2834, 2019.
• [24] Cunningham SE, Mcminn WAM, Magee TRA, Richardson PS. “Experimental study of rehydration kinetics of potato cylinders”. Food and Bioproducts Processing, 86(1), 15-24, 2008.
• [25] Qiu Y, Bi J, Jin X, Hu L, Lyu J, Wu X. “An understanding of the changes in water holding capacity of rehydrated shiitake mushroom (Lentinula edodes) from cell wall, cell membrane and protein”. Food Chemistry, 351, 1-9, 2021.
• [26] Siti-Nuramira J, Farhana R, Nabil S, Jafari SM, Raseetha S. “Impact of drying methods on the quality of grey (Pleurotus sajor caju) and pink (Pleurotus djamor) oyster mushrooms”. Journal of Food Measurement and Characterization, 16, 3331-3343, 2022.
• [27] Zhang K, Pu YY, Sun DW. “Recent advances in quality preservation of postharvest mushrooms (Agaricus bisporus): A review”. Trends in Food Science & Technology, 78, 72-82, 2018.
• [28] Barimah J, Yanney P, Laryea D, Quarcoo C. “Effect of drying methods on phytochemicals, antioxidant activity and total phenolic content of dandelion leaves”. American Journal of Food and Nutrition, 5(4), 136-141, 2017.
• [29] Mirzaei-Baktash H, Hamdami N, Torabi P, Fallah-Joshaqani S, Dalvi-Isfahan M. “Impact of different pretreatments on drying kinetics and quality of button mushroom slices dried by hot-air or electrohydrodynamic drying”. LWT, 155, 1-11, 2022.