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Effect of Different Drying Methods on the Quality and Nonvolatile Flavor Components of Oudemansiella raphanipes

Summary

This study compared seven different methods for drying a medicinal mushroom called O. raphanipes to determine which best preserves its flavor and nutrients. Researchers found that freeze-drying and ultrasound-assisted hot air drying at lower temperatures were most effective at maintaining the mushroom’s taste-enhancing compounds and appearance. The findings provide practical guidance for commercial production of this nutritious mushroom.

Background

Oudemansiella raphanipes is a medicinal and edible mushroom rich in nutrients with unique flavor and high protein content. Drying is an important technology for prolonging shelf life and facilitating transportation of mushrooms. Different drying methods affect food quality and flavor component retention, but the effects on O. raphanipes have not been previously reported.

Objective

To investigate the effects of seven drying methods on the quality and nonvolatile flavor components of O. raphanipes, including hot air drying, ultrasound-assisted hot air drying, microwave drying, vacuum microwave drying, and vacuum freeze-drying. The study aimed to provide data support for industrial production of dried O. raphanipes.

Results

Vacuum freeze-drying produced mushrooms closest to fresh appearance with minimal collapse and uniform pores. Ultrasound-assisted hot air drying at 60°C showed 20% shorter drying time and highest free amino acid content (83.78 mg/g) with EUC of 1491.33 MSG/100g. Vacuum freeze-drying had highest 5′-nucleotide content (2.44 mg/g). High temperature methods (80°C and microwave) significantly destroyed flavor components.

Conclusion

Vacuum freeze-drying and ultrasound-assisted hot air drying at 60°C followed by vacuum microwave drying best protected flavor components of O. raphanipes. Given efficient drying rates, low energy consumption, and high EUC values, UA-HAD60 and VMD are recommended as potential industrial drying methods for O. raphanipes.
  • Published in:Foods,
  • Study Type:Experimental Study,
  • Source: PMID: 36766204, DOI: 10.3390/foods12030676
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