Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporus
To improve product quality and osmotic efficiency, the effects of osmotic dehydration (OD) at 120 min and ultrasound-assisted osmotic dehydration (UOD) at 45 min on the nutrient composition, flavor, texture, microstructure, and water state in button mushrooms were investigated. In terms of nutrient...
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doaj-1a1902abd62446ab88e13a4d50cac1e32020-11-24T21:57:41ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452018-01-0116118118910.1080/19476337.2017.13657741365774Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporusPei Fei0Chen Lifu1Yang Wenjian2Zhao Liyan3Fang Yong4Ma Ning5Hu Qiuhui6Nanjing University of Finance and EconomicsNanjing University of Finance and EconomicsNanjing University of Finance and EconomicsNanjing Agricultural UniversityNanjing University of Finance and EconomicsNanjing University of Finance and EconomicsNanjing University of Finance and EconomicsTo improve product quality and osmotic efficiency, the effects of osmotic dehydration (OD) at 120 min and ultrasound-assisted osmotic dehydration (UOD) at 45 min on the nutrient composition, flavor, texture, microstructure, and water state in button mushrooms were investigated. In terms of nutrient composition, the results showed that UOD produced samples with reducing sugar, ascorbic acid, and soluble protein content at significantly higher rates than OD process. Meanwhile, UOD reduced the losses in titratable acidity, free amino acids, and 5′-nucleotides compared to the OD process, and the UOD samples also showed a better texture and microstructure. In addition, low-field nuclear magnetic resonance data revealed that the relative signal intensity of vacuole protons declined during OD process; meanwhile, the UOD was more efficient than the OD treatment. Overall, UOD process not only retained nutrient composition and flavor material more effectively but also improved the texture and efficiency of mushrooms treated with osmosis.http://dx.doi.org/10.1080/19476337.2017.1365774Button mushroomultrasound-assisted osmotic dehydrationLF-NMRnutrient compositiontexture |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Pei Fei Chen Lifu Yang Wenjian Zhao Liyan Fang Yong Ma Ning Hu Qiuhui |
spellingShingle |
Pei Fei Chen Lifu Yang Wenjian Zhao Liyan Fang Yong Ma Ning Hu Qiuhui Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporus CyTA - Journal of Food Button mushroom ultrasound-assisted osmotic dehydration LF-NMR nutrient composition texture |
author_facet |
Pei Fei Chen Lifu Yang Wenjian Zhao Liyan Fang Yong Ma Ning Hu Qiuhui |
author_sort |
Pei Fei |
title |
Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporus |
title_short |
Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporus |
title_full |
Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporus |
title_fullStr |
Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporus |
title_full_unstemmed |
Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporus |
title_sort |
comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of agaricus bisporus |
publisher |
Taylor & Francis Group |
series |
CyTA - Journal of Food |
issn |
1947-6337 1947-6345 |
publishDate |
2018-01-01 |
description |
To improve product quality and osmotic efficiency, the effects of osmotic dehydration (OD) at 120 min and ultrasound-assisted osmotic dehydration (UOD) at 45 min on the nutrient composition, flavor, texture, microstructure, and water state in button mushrooms were investigated. In terms of nutrient composition, the results showed that UOD produced samples with reducing sugar, ascorbic acid, and soluble protein content at significantly higher rates than OD process. Meanwhile, UOD reduced the losses in titratable acidity, free amino acids, and 5′-nucleotides compared to the OD process, and the UOD samples also showed a better texture and microstructure. In addition, low-field nuclear magnetic resonance data revealed that the relative signal intensity of vacuole protons declined during OD process; meanwhile, the UOD was more efficient than the OD treatment. Overall, UOD process not only retained nutrient composition and flavor material more effectively but also improved the texture and efficiency of mushrooms treated with osmosis. |
topic |
Button mushroom ultrasound-assisted osmotic dehydration LF-NMR nutrient composition texture |
url |
http://dx.doi.org/10.1080/19476337.2017.1365774 |
work_keys_str_mv |
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