Effects of drying methods on bioactive components of Ganoderma lucidum fermented whole wheat in products & in vitro digestive model

Yang Li; Fengying Gu; Xin Guo; Qiaozhen Zhang; Runrun Hu; Ling Qin; Qiang Wang; Feng Wang

doi:10.1016/j.foodres.2023.112641

Effects of drying methods on bioactive components of Ganoderma lucidum fermented whole wheat in products & in vitro digestive model

Food Res Int. 2023 Jun:168:112641. doi: 10.1016/j.foodres.2023.112641. Epub 2023 Mar 8.

Authors

Yang Li¹, Fengying Gu², Xin Guo³, Qiaozhen Zhang³, Runrun Hu³, Ling Qin⁴, Qiang Wang⁵, Feng Wang⁶

Affiliations

¹ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; School of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, China.
² Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
³ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.
⁴ School of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, China. Electronic address: qlshx@126.com.
⁵ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. Electronic address: wangqiang06@caas.cn.
⁶ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; College of Biochemical Engineering, Beijing Union University, Beijing 100023, China. Electronic address: fengwang88@163.com.

PMID: 37120180
DOI: 10.1016/j.foodres.2023.112641

Abstract

The content of bioactive components is the key to determining the quality of Ganoderma lucidum fermented whole wheat (GW) products, and drying is a necessary link in the initial processing of GW, which will affect the bioactivity and quality of GW. This paper was to assess the effect of hot air drying (AD), freeze drying (FD), vacuum drying (VD) and microwave drying (MVD) on the content of bioactive substances and the characteristics of digestion and absorption of GW. The results showed that FD, VD and AD were beneficial to the retention of unstable substances such as adenosine, polysaccharide and triterpenoid active components in GW, and their contents were 3.84-4.66 times, 2.36-2.83 times and 1.15-1.22 times of MVD, respectively. The bioactive substances in GW were released during digestion. The bioavailability of polysaccharides in the MVD group (419.91 %) was significantly higher than that in the FD, VD and AD groups (68.74 %-78.92 %), but their bioaccessibility (5.66 %) was lower than that in the FD, VD and AD groups (33.41 %-49.69 %). Principal component analysis (PCA) showed that VD is more suitable for GW drying due to the comprehensive performance of 3 aspects in terms of active substance retention, bioavailability and sensory quality.

Keywords: Damaged starch; Drying rate; FTIR; Ganoderma lucidum mycelium; Microstructure.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Chemical Phenomena
Desiccation / methods
Freeze Drying
Reishi*
Triticum*