Physicochemical properties, microstructures, nutritional components, and free amino acids of Pleurotus eryngii as affected by different drying methods

• Published in: Scientific reports Vol. 10; no. 1; p. 121
• Main Authors: Yang, Rui-Lin, Li, Qin, Hu, Qing-Ping
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 10.01.2020; Nature Publishing Group
• Subjects: 631/1647/2196/2197; 631/45/72; Amino acids; Amino Acids - analysis; Chemical Phenomena; Desiccation - methods; Drying; Food Handling - methods; Freeze drying; Humanities and Social Sciences; Mechanical Phenomena; multidisciplinary; Nutrients; Nutrients - analysis; Physicochemical properties; Pleurotus - chemistry; Pleurotus eryngii; Rehydration; Science; Science (multidisciplinary); Vacuum
• ISSN: 2045-2322; 2045-2322
• DOI: 10.1038/s41598-019-56901-1

In this study, we determined the influences of different drying techniques such as natural air (ND), hot-air (HD), vacuum (VD), infrared (ID), microwave (MD), and freeze drying (FD) methods on the color, shrinkage ratio (SR), rehydration ratio (RR), firmness, crispness, microstructures, nutritional components, and free amino acids of Pleurotus eryngii . The results showed that these parameters were markedly influenced by different drying techniques. Among them, FD was the most effective drying method which retained the main characteristics of the fresh P. eryngii in above mentioned indexes, followed by ND and HD at 40 °C. Finally, despite the least drying time, MD treatment was not suitable to the drying process of P. eryngii slices since it damaged physicochemical properties and caused massive losses of the main nutrients and free amino acids. The results will provide a theoretical basis for industrial processing of P. eryngii .