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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...

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Detalles Bibliográficos
Autores principales: Gong, Chao, Gao, Wenjuan, Wu, Shengjun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
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.
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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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