Abstract
ABSTRACTTo 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.
Highlights
As a good source of soluble nonvolatile taste components (Tsai, Wu, Huang, & Mau, 2007) and nutrients (Mattila et al, 2001), button mushroom (Agaricus bisporus) is one of the most widely cultivated and popularly edible mushrooms in the world (Walton, Walker, & Ioannides, 1998)
The water contents of ultrasound-assisted osmotic dehydration (UOD) samples at the 45 min (80.83 ± 1.28%) and Osmotic dehydration (OD) samples at the 120 min (79.09 ± 0.4%) were no significant difference (p > 0.05) and they were significantly lower (p < 0.05) than that in the fresh samples (92.63%). This phenomenon could be due to the formation of microscopic channels treated by ultrasound, which prompting the water diffusion from the cells to the hypertonic solution (Rodrigues & Fernandes, 2007; Simal, Benedito, Sánchez, & Rosselló, 1998)
The solid gain in the OD samples (0.039) was significantly higher (p < 0.05) than that in the UOD samples (0.036). This result could be attributed to the shorter treatment time for UOD
Summary
As a good source of soluble nonvolatile taste components (Tsai, Wu, Huang, & Mau, 2007) and nutrients (Mattila et al, 2001), button mushroom (Agaricus bisporus) is one of the most widely cultivated and popularly edible mushrooms in the world (Walton, Walker, & Ioannides, 1998). The button mushroom has a short shelf life of just a few days and quickly loses its edible quality due to its high respiratory, high metabolic rates, and susceptibility to microbial attacks (Fito et al, 2001; Jiang et al, 2011). Osmotic dehydration (OD) using hypertonic solutions is widely applied to partially remove water from plant tissues. The process achieves minimally processed food with a longer shelf life while retaining higher quality (Silva, Fernandes, & Mauro, 2014). The difference in osmotic pressure between the cell and the hypertonic solution is the major driving force for the partial removal of water through the semi-permeable cell membrane (Rastogi, Raghavarao, Niranjan, & Knorr, 2002). The ultrasound has been used to assist in the OD process to positively influence both
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