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Inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage
Phytic acid and glutathione can inhibit polyphenoloxidase (PPO) activity and suppress browning. This study investigated the effects of phytic acid alone (Treatment-1) or combined with glutathione (Treatment-2) on inhibiting browning and oxidation resistance of King Oyster mushroom (Pleurotus eryngii...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534207/ https://www.ncbi.nlm.nih.gov/pubmed/37780263 http://dx.doi.org/10.1016/j.fochx.2023.100874 |
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author | Gong, Chao Gao, Wenjuan Wu, Shengjun |
author_facet | Gong, Chao Gao, Wenjuan Wu, Shengjun |
author_sort | Gong, Chao |
collection | PubMed |
description | Phytic acid and glutathione can inhibit polyphenoloxidase (PPO) activity and suppress browning. This study investigated the effects of phytic acid alone (Treatment-1) or combined with glutathione (Treatment-2) on inhibiting browning and oxidation resistance of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage. In King Oyster mushroom slices, 0.08% phytic acid combined with 0.1% glutathione inhibited the PPO activity by 97.6%, suppressed browning by 78.09% after 6 h of drying at 60 °C and inhibited browning by 69.93% and oxidation by 78.75% after 12 months of storage at ∼ 20 °C. Results indicated that using phytic acid combined with glutathione may inhibit browning and suppress the oxidation of King Oyster mushroom slices during drying and storage. |
format | Online Article Text |
id | pubmed-10534207 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-105342072023-09-29 Inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage Gong, Chao Gao, Wenjuan Wu, Shengjun Food Chem X Short Communication Phytic acid and glutathione can inhibit polyphenoloxidase (PPO) activity and suppress browning. This study investigated the effects of phytic acid alone (Treatment-1) or combined with glutathione (Treatment-2) on inhibiting browning and oxidation resistance of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage. In King Oyster mushroom slices, 0.08% phytic acid combined with 0.1% glutathione inhibited the PPO activity by 97.6%, suppressed browning by 78.09% after 6 h of drying at 60 °C and inhibited browning by 69.93% and oxidation by 78.75% after 12 months of storage at ∼ 20 °C. Results indicated that using phytic acid combined with glutathione may inhibit browning and suppress the oxidation of King Oyster mushroom slices during drying and storage. Elsevier 2023-09-12 /pmc/articles/PMC10534207/ /pubmed/37780263 http://dx.doi.org/10.1016/j.fochx.2023.100874 Text en © 2023 The Author(s) https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Short Communication Gong, Chao Gao, Wenjuan Wu, Shengjun Inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage |
title | Inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage |
title_full | Inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage |
title_fullStr | Inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage |
title_full_unstemmed | Inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage |
title_short | Inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage |
title_sort | inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of king oyster mushroom (pleurotus eryngii) slices during drying and storage |
topic | Short Communication |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534207/ https://www.ncbi.nlm.nih.gov/pubmed/37780263 http://dx.doi.org/10.1016/j.fochx.2023.100874 |
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