Effects of different drying treatments on the microstructure, free amino acids, volatile compounds and antioxidant activity of Flammulina velutipes root

Mengxue Sun; Liying Ni; Yuhong Huang; Meilian Yang; Guiguang Cheng; Ming Zhang; Maoyu Wu; Chao Ma

doi:10.1016/j.fochx.2023.100656

Effects of different drying treatments on the microstructure, free amino acids, volatile compounds and antioxidant activity of Flammulina velutipes root

Food Chem X. 2023 Mar 21:18:100656. doi: 10.1016/j.fochx.2023.100656. eCollection 2023 Jun 30.

Authors

Mengxue Sun¹, Liying Ni¹, Yuhong Huang², Meilian Yang³, Guiguang Cheng⁴, Ming Zhang¹, Maoyu Wu¹, Chao Ma¹

Affiliations

¹ Jinan Fruit Research Institute, All-China Federation of Supply & Marketing Co-operatives, Jinan 250014, China.
² College of Life Science, Yangtze University, Jingzhou 434022, China.
³ School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
⁴ Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Abstract

Drying treatments are an effective method of preserving the beneficial properties of postharvest mushrooms. The effects of natural-air drying (ND), hot-air drying (HD), vacuum-freeze drying (FD), heat pump drying (HPD) and microwave-vacuum drying (MVD) on the microstructure, flavor- and health-related compounds of F. velutipes root were investigated. The results showed that FD had the least impact on the microstructure of F. velutipes root and its original porous fiber structure appeared complete. It also possessed the highest content of volatile compounds. MVD gave the highest contents of umami amino acids, total phenolics and total flavonoids, and its extract exhibited high antioxidant activity. In addition, different drying treatments had significant effect on the chemical components of F. velutipes root, with FD and MVD may be the potent drying strategies for preservation of flavor and nutraceuticals respectively. Therefore, our results provided essential data support for F. velutipes root processing and functional product development.

Keywords: Antioxidant activity; Drying methods; Flammulina velutipes; Flavor compounds; Microstructure.