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Influence of Drying Methods on the Morphological Features, Microstructural Properties, and Antioxidant Performance of : A Metabolomic Analysis.
J Fungi (Basel)
January 2025
State Key Laboratory of Plateau Ecology and Agriculture, Qinghai Academy of Animal and Veterinary Science, Xining 810016, China.
() has garnered increasing attention as an ingredient in both the pharmaceutical and food industries. Depending on the drying method, the accumulation of metabolites can greatly affect the quality. This research employed an untargeted metabolomics (LC-MS/MS) strategy to elucidate the similarities and differences in the morphological characteristics, microstructure, antioxidant capacity, and metabolic profiles of subjected to three distinct drying methods: natural air-drying (YG), oven-drying (HG), and vacuum freeze-drying (DG).
View Article and Find Full Text PDFEffects of Drying Treatments on the Physicochemical Characteristics and Antioxidant Properties of the Edible Wild Mushroom Lloyd (Digüeñe Mushroom).
J Fungi (Basel)
December 2024
Department of Food Engineering, University of Bío-Bío, Chillán 3780000, Chile.
The wild mushroom , also known as digüeñe, is a parasitic ascomycete of trees endemic to southern Chile. This species of wild mushroom is of great nutritional importance, especially for the Mapuche indigenous communities, and is highly sought after. Edible wild mushrooms, rich in bioactive compounds, are a potential source of health-promoting components.
View Article and Find Full Text PDFEvaluation of Sericin/Polyvinyl Alcohol Mixtures for Developing Porous and Stable Structures.
Biomimetics (Basel)
January 2025
Agroindustrial Research Group, Department of Chemical Engineering, Universidad Pontificia Bolivariana, Cq. 1 #70-01, Medellín 050031, Colombia.
Fibrous by-products, including defective or double cocoons, are obtained during silk processing. These cocoons primarily contain fibroin and sericin (SS) proteins along with minor amounts of wax and mineral salts. In conventional textile processes, SS is removed in the production of smooth, lustrous silk threads, and is typically discarded.
View Article and Find Full Text PDFPhysico-chemical, nutritional, and anti-inflammatory properties of processed Garcinia pedunculata fruit: A combined in vitro and in silico approach.
Food Res Int
February 2025
Agrotechnology and Rural Development Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat 785006, Assam, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India. Electronic address:
This study aimed to evaluate the physico-chemical, nutritional, antioxidant, and anti-inflammatory properties of Garcinia pedunculata fruit powders obtained from different drying methods to explore their potential use in health-promoting functional foods. The fruits were processed at mature and ripe stages. Molecular modeling studies were also performed to find effective inhibitors from G.
View Article and Find Full Text PDFEncapsulated fucoxanthin improves the functional properties and storage stability of Undaria Pinnatifida and apple freeze-dried snack food during accelerated storage.
Food Res Int
February 2025
National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address:
Carotenoids, recognized for their antioxidant and anti-aging properties, are commonly used in functional foods. To enhance the application of fucoxanthin (FX) in the food industry, this study employed the ion gel method for encapsulating FX and combined it with raw materials such as Undaria pinnatifida homogenate and apple pieces to create freeze-dried crunchy chunks. The study evaluated the effects of encapsulated-FX on the functional and structural characteristics of the Undaria pinnatifida and apple freeze-dried chunks over accelerated storage period under high temperature and humidity.
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