To investigate the effects of different processing methods on the quality characteristics of Lentinula edodes slices, this study systematically compared the differences in texture, color, active components (ascorbic acid, crude polysaccharides, total phenols, and soluble protein), and flavor substances (volatile compounds and non-volatile substances) among the control, enzyme mixture treatment, ultrasonic treatment, and ultrasonic-assisted enzyme mixture treatment groups. The results showed that the control group exhibited the best texture and color, as well as the highest retention rate of ascorbic acid. The enzyme mixture treatment group had the highest relative content of volatile flavor compounds (alcohols, aldehydes, esters, ketones, and terpenes), as well as the highest level of flavor nucleotides. The ultrasonic treatment group showed moderate performance. The ultrasonic-assisted enzyme treatment group had the highest content of crude polysaccharides, total phenols, and umami amino acids, as well as the highest equivalent umami concentration (EUC), but its texture and color were inferior. A total of 38 volatile compounds were identified across the different treatment groups, including 8 alcohols, 8 aldehydes, 5 esters, 6 ketones, 3 sulfur-containing compounds, 1 terpene, 2 alkanes, and 5 heterocyclic compounds. Principal component analysis (PCA) clearly distinguished the control and enzyme treatment groups from the ultrasonic treatment and combined treatment groups based on their volatile profiles. Through multidimensional quality evaluation of L. edodes slices, this study clarified the advantages and limitations of different processing technologies, providing a theoretical basis for the targeted selection of processing methods for L. edodes products with specific quality objectives (such as enhancing umami, retaining aroma, or maintaining texture).
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In order to destroy the natural anti-degradation barrier, promote efficient conversion efficiency and utilization of woody biomass, finally select a suitable heat pretreatment method.
Taking oak as the research object, the physical properties and lignocellulose content of oak treated by high-temperature steam, solid-state steam explosion and extrusion were determined by mass method/volume method and Van Soest method, and its functional groups and relative crystallinity of cellulose were analyzed by Fourier transform infrared spectroscopy and X- ray diffraction.
The extrusion treatment could significantly change the morphology of oak, the water-holding capacity and specific porosity were 3.2 times and 4.71 times higher than that of untreated wood, respectively, and the volumetric weight was reduced to 1/4 of untreated wood. All heat pretreatments significantly reduced the content of lignocellulose in oak. Lignocellulose content was significantly reduced after extrusion. The contents of cellulose, hemicellulose and lignin were reduced by 22.60%, 15.85% and 7.9% respectively compared with control group. Fourier transform infrared spectroscopy (FT-IR) showed that all the heat pretreatment oak had wood characteristic functional groups, and the ratio of I898/I1 509 increased significantly after extrusion, indicating that cellulose was enriched. After different heat pretreatments, the wood still had typical cellulose X- ray diffraction characteristics, and the peak shape of crystal structure did not changed, but the intensity was weakened. The relative crystallinity increased after different heat pretreatments, and the relative crystallinity increased significantly after solid-state steam explosion treatment and extrusion treatment, which indicated that the cellulose in the crystallization area was more exposed.
The extrusion treatment can significantly change the physical properties of oak, reduce the lignocellulose content and expose the cellulose in the crystallization zone, which is beneficial to the conversion efficiency and utilization of woody biomass.
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