ArticleFoods (Basel, Switzerland)2023
Changes in Physicochemical Characteristics and Antioxidant Activities of Dried Shiitake Mushroom in Dry-Moist-Heat Aging Process.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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13 citing papers in PubMed, 24 citations in OpenAlex.
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- Drying parameters and aging modulate protective properties of vitrified trehalose.bioRxiv : the preprint server for biology · 2026Article
- Antioxidant Activity and Chemical Alterations of Honeybee Brood Bio-Peptides Interacting with Honey Under Moist-Dried Thermal Aging.Antioxidants (Basel, Switzerland) · 2025Article
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- Recent advances and role of melatonin in post-harvest quality preservation of shiitake (Frontiers in nutrition · 2024Review
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Shiitake mushrooms are prized for their unique flavor and bioactive properties. While there has been extensive research on drying methods, a comprehensive investigation of the effects of drying parameters in the dry-moist-heat system on shiitake quality is still needed. This study aimed to investigate the effects of dry-moist-heat aging on dried shiitake mushrooms comprehensively. Four aging temperatures, specifically 50, 60, 70, and 80 °C, were applied to the mushrooms, maintaining a constant humidity level of 75% RH and aging duration of 20 days. Color analysis revealed a progressive decrease in measured values as aging temperature increased, indicating noticeable changes in visual characteristics. Regarding amino acid composition, glutamic acid was found to be the predominant amino acid in shiitake mushrooms in the range of 90.29-467.42 mg/100 g. However, aging led to a reduction in overall amino acid content, with higher aging temperatures resulting in greater decline. Similarly, the equivalent umami content (EUC) also decreased (from 123.99 to 7.12 g MSG/100 g) with the increase in aging temperatures up to 80 °C, suggesting a decline in the overall umami taste sensation. Interestingly, despite the reduction in amino acid levels and umami content, the aging process positively impacted the phenolic compounds and the antioxidant activity of dried shiitake mushrooms. The antioxidative abilities of all aged mushroom extracts for DPPH, ABTS, and FRAP ranged from 65.01 to 81.39 µg TE/mL, 87.04 to 258.33 µg GAE/mL, and 184.50 to 287.68 µg FeSO
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