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Influence of Radio Frequency Heating on the Pasteurization and Drying of Solid-State Fermented Wolfiporia cocos Products

Rice bran and soybean residue are high in nutrients and active ingredients. They are used as media in the solid-state fermentation of Wolfiporia cocos. They not only reduce raw material costs, but also raise the economic value and applications of soybean residues and rice bran. After 30 days of ferm...

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Autores principales: Yen, Yu-Fen, Chen, Su-Der
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222229/
https://www.ncbi.nlm.nih.gov/pubmed/35741963
http://dx.doi.org/10.3390/foods11121766
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author Yen, Yu-Fen
Chen, Su-Der
author_facet Yen, Yu-Fen
Chen, Su-Der
author_sort Yen, Yu-Fen
collection PubMed
description Rice bran and soybean residue are high in nutrients and active ingredients. They are used as media in the solid-state fermentation of Wolfiporia cocos. They not only reduce raw material costs, but also raise the economic value and applications of soybean residues and rice bran. After 30 days of fermentation, the moisture content (w.b.) of the W. cocos product was approximately 40%, requiring it to be pasteurized and dried later. The objective of this research is to use radio frequency (RF) rapid heating technology to pasteurize and dry the solid-state fermented product. A 500 g bag of solid-state fermented W. cocos product took only 30 and 200 s at the RF electrode gap of 15 cm to pasteurize and reduce the moisture content (w.b.) below 15%, respectively; therefore, the methods can be used instead of the traditional 60 min autoclave sterilization and 100 min hot air drying at 45 °C. After RF treatment, the fermented W. cocos product was white, indicating that browning was prevented; the product contained 5.03% mycelium, 9.83% crude polysaccharide, 4.43% crude triterpene, 3.54 mg gallic acid equivalent/g dry weight (DW) of total polyphenols, and 0.38 mg quercetin equivalent/g DW of flavonoid contents and showed a good antioxidant capacity.
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spelling pubmed-92222292022-06-24 Influence of Radio Frequency Heating on the Pasteurization and Drying of Solid-State Fermented Wolfiporia cocos Products Yen, Yu-Fen Chen, Su-Der Foods Article Rice bran and soybean residue are high in nutrients and active ingredients. They are used as media in the solid-state fermentation of Wolfiporia cocos. They not only reduce raw material costs, but also raise the economic value and applications of soybean residues and rice bran. After 30 days of fermentation, the moisture content (w.b.) of the W. cocos product was approximately 40%, requiring it to be pasteurized and dried later. The objective of this research is to use radio frequency (RF) rapid heating technology to pasteurize and dry the solid-state fermented product. A 500 g bag of solid-state fermented W. cocos product took only 30 and 200 s at the RF electrode gap of 15 cm to pasteurize and reduce the moisture content (w.b.) below 15%, respectively; therefore, the methods can be used instead of the traditional 60 min autoclave sterilization and 100 min hot air drying at 45 °C. After RF treatment, the fermented W. cocos product was white, indicating that browning was prevented; the product contained 5.03% mycelium, 9.83% crude polysaccharide, 4.43% crude triterpene, 3.54 mg gallic acid equivalent/g dry weight (DW) of total polyphenols, and 0.38 mg quercetin equivalent/g DW of flavonoid contents and showed a good antioxidant capacity. MDPI 2022-06-15 /pmc/articles/PMC9222229/ /pubmed/35741963 http://dx.doi.org/10.3390/foods11121766 Text en © 2022 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
Yen, Yu-Fen
Chen, Su-Der
Influence of Radio Frequency Heating on the Pasteurization and Drying of Solid-State Fermented Wolfiporia cocos Products
title Influence of Radio Frequency Heating on the Pasteurization and Drying of Solid-State Fermented Wolfiporia cocos Products
title_full Influence of Radio Frequency Heating on the Pasteurization and Drying of Solid-State Fermented Wolfiporia cocos Products
title_fullStr Influence of Radio Frequency Heating on the Pasteurization and Drying of Solid-State Fermented Wolfiporia cocos Products
title_full_unstemmed Influence of Radio Frequency Heating on the Pasteurization and Drying of Solid-State Fermented Wolfiporia cocos Products
title_short Influence of Radio Frequency Heating on the Pasteurization and Drying of Solid-State Fermented Wolfiporia cocos Products
title_sort influence of radio frequency heating on the pasteurization and drying of solid-state fermented wolfiporia cocos products
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222229/
https://www.ncbi.nlm.nih.gov/pubmed/35741963
http://dx.doi.org/10.3390/foods11121766
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