Effect of different drying temperatures on the rehydration of the fruiting bodies of Yu Muer (Auricularia cornea) and screening of browning inhibitors.

Yanqi Chen,Yu Li,Zhiwen Lv,Zhirun Liu,Frederick Leo Sossah,Bing Song,Changtian Li,Xiao Li

doi:10.1002/fsn3.1891

Yanqi Chen, Yu Li + Show 6 more

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https://doi.org/10.1002/fsn3.1891

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Abstract

In this study, the color of the dry fruiting bodies, fresh weight (FW): dry weight (DW) ratio, amino acids, and total phenolics, which are of nutritional or commercial interest, were compared among different drying temperature treatments. The effect of rehydration methods and color protection reagents on the fruiting body color, polyphenol oxidase (PPO) activity, and browning inhibition rate were evaluated. The results showed that drying with hot air at 65℃ was quickest and resulted in a better color without compromising the FW:DW ratio and rehydration ratio of the fruiting bodies. Furthermore, some reactions that occurred under high temperatures increased the content of protein, amino acids, and total phenolics. Soaking after boiling was the most suitable rehydration method, leading to the lowest PPO activity (39.87 ± 1.35 U/g). All of the four analyzed color protection reagents could significantly inhibit the browning of Yu Muer fruiting bodies under room temperature water rehydration conditions, with a citric acid content of 6 g/L showing the best performance. These results provide technical support for the development of the Yu Muer industry and for promoting the commercial processing of Yu Muer fruiting bodies slices.

Highlights

Hot-air drying (HD) is a typical drying method that is widely used for processing cultivated edible fungi such as Pleurotus eryngii, shiitake mushroom (Lentinula edodes), oyster mushroom (Pleurotus ostreatus), and Agaricus bisporus, as well as wild mushrooms such as Macrolepiota procera (Fernandes et al 2013)
Through the analysis of the effect of the four drying temperatures on the drying time and water loss ratio, we found that for all the drying temperatures, the fruiting bodies lost the majority of their water in the first 3 h, and the water loss ratio decreased with the extension of drying time
Most fresh edible fungi need to be dried in preparation for long-term storage and marketing, and hot-air drying (HD) is a typical drying method that is widely used for processing cultivated edible fungi (Fernandes et al 2013)

Summary

Introduction

Yu Muer is in genus Auricularia, family Auriculariaceae, order Auriculariales, class Agaricomycetes, and phylum Basidiomycota. It is an edible fungus (Royse Daniel J, 2014) and is used in medicine (Wang et al 2019). The fruiting bodies of Yu Muer are thick, tender, and crispy tastes like jellyfish, and has a jade-like warm, soft color. It is rich in nutrients, including physiologically active substances such as polysaccharides, proteins, amino acids, di(2-ethylhexyl) adipate, and myristicin aldehyde. The production of Yu Muer has been a substantial economic driver (Fang et al 2018)

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