Influence of Convective and Vacuum-Type Drying on Quality,Microstructural, Antioxidant and Thermal Properties of Pretreated Boletus edulis Mushrooms

Freshly harvested Boletus edulis mushrooms are subjected to rapid loss of quality due to the high moisture content and enzymatic activity. Drying time, quality characteristics, microstructural and thermal properties were studied in mushrooms ground to puree subjected to hot air drying (HAD), freeze drying (FD) and centrifugal vacuum drying (CVD). The influence of hot water blanching and UV-C pretreatments was additionally investigated. The rehydration ability of mushroom powders was improved by FD, especially without pretreatment or combined to UV-C exposure. The HAD and CVD, with no pretreatment or combined to UV-C, ensured good preservation of phenolics and antioxidant activity of dried mushrooms. The total difference in color of mushroom pigments extracted in acetone was lower in samples dried by CVD and higher in ones by FD. Blanching before HAD produced whiter product probably due to the reduced polyphenoloxidase activity. Scanning Electron Microscopy (SEM) analysis showed fewer physical changes in FD-samples. Heat-induced structural changes were noticed by Differential Scanning Calorimetry (DSC), Thermogravimetry (TG) and Derivative Thermogravimetry (DTG) analysis, in particular of biopolymers, confirmed by ATR-FTIR analysis. Based on our complex approach, the UV pretreatment of mushrooms could be a better alternative to water blanching. Centrifugal vacuum emerged as a new efficient drying method in terms of bioactive compounds, color and thermal stability, while FD led to better rehydration ability and microstructure.     

固相萃取材料在食品真菌毒素检测中的研究进展

被真菌毒素污染的食品可引发严重的健康问题,如癌症和畸形等,已成为全球公共卫生关注的焦点.因此,精准检测食品中痕量真菌毒素对保障人类健康具有重要意义.真菌毒素在食品中的浓度水平较低且易与复杂的食品基质成分结合,基质干扰严重影响检测的灵敏度,需采用有效的样品前处理技术进行富集和净化.固相萃取作为一种高效的样品前处理技术,其...