Cargando…

Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms

The effects of different cooking methods (steaming, boiling, air frying, and oven baking) and cooking times (0, 5, 10, 15, and 20 min) on the bioactive components (total phenol, total flavonoid, crude polysaccharides, and eritadenine), color, texture, microstructure, and volatiles in shiitake mushro...

Descripción completa

Detalles Bibliográficos
Autores principales: Yao, Fen, Gao, Hong, Yin, Chao-Min, Shi, De-Fang, Fan, Xiu-Zhi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340526/
https://www.ncbi.nlm.nih.gov/pubmed/37444310
http://dx.doi.org/10.3390/foods12132573
_version_ 1785072100899291136
author Yao, Fen
Gao, Hong
Yin, Chao-Min
Shi, De-Fang
Fan, Xiu-Zhi
author_facet Yao, Fen
Gao, Hong
Yin, Chao-Min
Shi, De-Fang
Fan, Xiu-Zhi
author_sort Yao, Fen
collection PubMed
description The effects of different cooking methods (steaming, boiling, air frying, and oven baking) and cooking times (0, 5, 10, 15, and 20 min) on the bioactive components (total phenol, total flavonoid, crude polysaccharides, and eritadenine), color, texture, microstructure, and volatiles in shiitake mushrooms were investigated in this study. Steaming, boiling, and air frying for 5–20 min could decrease the contents of all the four bioactive components in the shiitake mushroom. However, oven baking for 5 min and 10 min showed the highest contents of total phenolics and total flavonoids, respectively. Moreover, the lowest losses of crude polysaccharides and eritadenine were observed for oven baking for 5 min and 15 min, respectively. The lightness of shiitake mushrooms was decreased by all treatments; however, steaming could keep a higher brightness compared with other methods. The microstructure was damaged by all cooking methods, especially air frying for 20 min. Meanwhile, steaming for 20 min decreased the hardness mostly, and there was no significant difference with air frying for 20 min. All cooking treatments decreased the complexity of the flavors and the relative contents of volatile compounds; the lowest contents were found when boiling for 5 min. From these results it can be seen that the physical, histological, and chemical features in shiitake mushroom were influenced by cooking methods and times. In addition, our results provide valuable information for the cooking and processing of shiitake mushrooms and other fungi.
format Online
Article
Text
id pubmed-10340526
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-103405262023-07-14 Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms Yao, Fen Gao, Hong Yin, Chao-Min Shi, De-Fang Fan, Xiu-Zhi Foods Article The effects of different cooking methods (steaming, boiling, air frying, and oven baking) and cooking times (0, 5, 10, 15, and 20 min) on the bioactive components (total phenol, total flavonoid, crude polysaccharides, and eritadenine), color, texture, microstructure, and volatiles in shiitake mushrooms were investigated in this study. Steaming, boiling, and air frying for 5–20 min could decrease the contents of all the four bioactive components in the shiitake mushroom. However, oven baking for 5 min and 10 min showed the highest contents of total phenolics and total flavonoids, respectively. Moreover, the lowest losses of crude polysaccharides and eritadenine were observed for oven baking for 5 min and 15 min, respectively. The lightness of shiitake mushrooms was decreased by all treatments; however, steaming could keep a higher brightness compared with other methods. The microstructure was damaged by all cooking methods, especially air frying for 20 min. Meanwhile, steaming for 20 min decreased the hardness mostly, and there was no significant difference with air frying for 20 min. All cooking treatments decreased the complexity of the flavors and the relative contents of volatile compounds; the lowest contents were found when boiling for 5 min. From these results it can be seen that the physical, histological, and chemical features in shiitake mushroom were influenced by cooking methods and times. In addition, our results provide valuable information for the cooking and processing of shiitake mushrooms and other fungi. MDPI 2023-06-30 /pmc/articles/PMC10340526/ /pubmed/37444310 http://dx.doi.org/10.3390/foods12132573 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Yao, Fen
Gao, Hong
Yin, Chao-Min
Shi, De-Fang
Fan, Xiu-Zhi
Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms
title Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms
title_full Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms
title_fullStr Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms
title_full_unstemmed Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms
title_short Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms
title_sort effect of different cooking methods on the bioactive components, color, texture, microstructure, and volatiles of shiitake mushrooms
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340526/
https://www.ncbi.nlm.nih.gov/pubmed/37444310
http://dx.doi.org/10.3390/foods12132573
work_keys_str_mv AT yaofen effectofdifferentcookingmethodsonthebioactivecomponentscolortexturemicrostructureandvolatilesofshiitakemushrooms
AT gaohong effectofdifferentcookingmethodsonthebioactivecomponentscolortexturemicrostructureandvolatilesofshiitakemushrooms
AT yinchaomin effectofdifferentcookingmethodsonthebioactivecomponentscolortexturemicrostructureandvolatilesofshiitakemushrooms
AT shidefang effectofdifferentcookingmethodsonthebioactivecomponentscolortexturemicrostructureandvolatilesofshiitakemushrooms
AT fanxiuzhi effectofdifferentcookingmethodsonthebioactivecomponentscolortexturemicrostructureandvolatilesofshiitakemushrooms