Inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage

被引：5
|
作者：
Gong, Chao [1 ,2 ]
Gao, Wenjuan [1 ,2 ]
Wu, Shengjun [1 ,2 ]
机构：
[1] Jiangsu Ocean Univ, Jiangsu Key Lab Marine Bioresources & Environm, Jiangsu Key Lab Marine Biotechnol, Haizhou, Peoples R China
[2] Coinnovat Ctr Jiangsu Marine Bioind Technol, Haizhou 222005, Peoples R China
来源：
FOOD CHEMISTRY-X | 2023年 / 19卷
关键词：
Browning; Oxidation; Drying; Storage; APPLE;
D O I：
10.1016/j.fochx.2023.100874
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Phytic acid and glutathione can inhibit polyphenoloxidase (PPO) activity and suppress browning. This study investigated the effects of phytic acid alone (Treatment-1) or combined with glutathione (Treatment-2) on inhibiting browning and oxidation resistance of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage. In King Oyster mushroom slices, 0.08% phytic acid combined with 0.1% glutathione inhibited the PPO activity by 97.6%, suppressed browning by 78.09% after 6 h of drying at 60 degrees C and inhibited browning by 69.93% and oxidation by 78.75% after 12 months of storage at similar to 20 degrees C. Results indicated that using phytic acid combined with glutathione may inhibit browning and suppress the oxidation of King Oyster mushroom slices during drying and storage.
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页数：4
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