Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.foodres.2020.109540 http://hdl.handle.net/11449/200770 |
Resumo: | An alternative use of shiitake stipes, usually treated as waste, was proposed for the production of a powder ingredient, rich in umami compounds, aiming its application in food. The extraction of umami compounds was optimized through the Response Surface Methodology (RSM), in order to obtain an extract with high umami taste intensity. From the optimized condition, a comparative analysis of shiitake stipes dehydration method was performed. Stipes were dehydrated by hot air drying (HD) and freeze drying (FD), submitted to extraction and the umami compounds in the extracts were compared. The comparative analysis showed that the 5′ - nucleotides are more sensitive to prolonged heating, while the release of free amino acids (FAA) was favored by hot air drying. The HD samples extract showed higher Equivalent Umami Concentration (EUC). The spray drying of the HD samples extract allowed the production of a newly powder ingredient rich in umami compounds (Umami Ingredient) that can be applied in diverse food matrices. Due to the presence of umami compounds, Umami Ingredient can be a potential alternative to help in the process of sodium reduction by enhancing food flavor. |
id |
UNSP_d6e2ad42af2b45390a7643e3bdcf2d2d |
---|---|
oai_identifier_str |
oai:repositorio.unesp.br:11449/200770 |
network_acronym_str |
UNSP |
network_name_str |
Repositório Institucional da UNESP |
repository_id_str |
2946 |
spelling |
Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts5′ – nucleotidesAgro-industrial wasteFree amino acids (FAA)Mushroom stipesOptimizationUmami tasteAn alternative use of shiitake stipes, usually treated as waste, was proposed for the production of a powder ingredient, rich in umami compounds, aiming its application in food. The extraction of umami compounds was optimized through the Response Surface Methodology (RSM), in order to obtain an extract with high umami taste intensity. From the optimized condition, a comparative analysis of shiitake stipes dehydration method was performed. Stipes were dehydrated by hot air drying (HD) and freeze drying (FD), submitted to extraction and the umami compounds in the extracts were compared. The comparative analysis showed that the 5′ - nucleotides are more sensitive to prolonged heating, while the release of free amino acids (FAA) was favored by hot air drying. The HD samples extract showed higher Equivalent Umami Concentration (EUC). The spray drying of the HD samples extract allowed the production of a newly powder ingredient rich in umami compounds (Umami Ingredient) that can be applied in diverse food matrices. Due to the presence of umami compounds, Umami Ingredient can be a potential alternative to help in the process of sodium reduction by enhancing food flavor.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)University of São Paulo “Luiz de Queiroz” College of Agriculture Department of Agri-Food Industry Food and Nutrition, Avenida Pádua Dias 11São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265, CEP 15054-000 São José do Rio PretoFederal University of São Carlos Lagoa do Sino Campus Center of Natural Sciences, Rod. Lauri Simões de Barros, km 12, SP-189, CEP 18290-000 BuriInstitute of Food Technology (ITAL) Cereal and Chocolate Technology Center (CEREAL CHOCOTEC), Av. Brasil n. 2880, Jardim ChapadãoUniversity of São Paulo Institute of Biosciences Department of Botany. Rua do Matão, 277 - Sala 107 - ButantãUniversity of São Paulo São Carlos Institute of Chemistry. Av. Trabalhador Sancarlense, 400, Parque Arnold Schimidt, CEP 13566590 São CarlosSão Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265, CEP 15054-000 São José do Rio PretoUniversidade de São Paulo (USP)Universidade Estadual Paulista (Unesp)Universidade Federal de São Carlos (UFSCar)Cereal and Chocolate Technology Center (CEREAL CHOCOTEC)Harada-Padermo, Samara dos SantosDias-Faceto, Liara Silva [UNESP]Selani, Miriam MabelAlvim, Izabela DutraFloh, Eny Iochevet SegalMacedo, Amanda FerreiraBogusz, StanislauDias, Carlos Tadeu dos SantosConti-Silva, Ana Carolina [UNESP]Vieira, Thais Maria Ferreira de Souza2020-12-12T02:15:37Z2020-12-12T02:15:37Z2020-11-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.foodres.2020.109540Food Research International, v. 137.1873-71450963-9969http://hdl.handle.net/11449/20077010.1016/j.foodres.2020.1095402-s2.0-85088123884Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Research Internationalinfo:eu-repo/semantics/openAccess2021-10-23T15:08:41Zoai:repositorio.unesp.br:11449/200770Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T15:40:56.479019Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts |
title |
Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts |
spellingShingle |
Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts Harada-Padermo, Samara dos Santos 5′ – nucleotides Agro-industrial waste Free amino acids (FAA) Mushroom stipes Optimization Umami taste |
title_short |
Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts |
title_full |
Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts |
title_fullStr |
Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts |
title_full_unstemmed |
Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts |
title_sort |
Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts |
author |
Harada-Padermo, Samara dos Santos |
author_facet |
Harada-Padermo, Samara dos Santos Dias-Faceto, Liara Silva [UNESP] Selani, Miriam Mabel Alvim, Izabela Dutra Floh, Eny Iochevet Segal Macedo, Amanda Ferreira Bogusz, Stanislau Dias, Carlos Tadeu dos Santos Conti-Silva, Ana Carolina [UNESP] Vieira, Thais Maria Ferreira de Souza |
author_role |
author |
author2 |
Dias-Faceto, Liara Silva [UNESP] Selani, Miriam Mabel Alvim, Izabela Dutra Floh, Eny Iochevet Segal Macedo, Amanda Ferreira Bogusz, Stanislau Dias, Carlos Tadeu dos Santos Conti-Silva, Ana Carolina [UNESP] Vieira, Thais Maria Ferreira de Souza |
author2_role |
author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade de São Paulo (USP) Universidade Estadual Paulista (Unesp) Universidade Federal de São Carlos (UFSCar) Cereal and Chocolate Technology Center (CEREAL CHOCOTEC) |
dc.contributor.author.fl_str_mv |
Harada-Padermo, Samara dos Santos Dias-Faceto, Liara Silva [UNESP] Selani, Miriam Mabel Alvim, Izabela Dutra Floh, Eny Iochevet Segal Macedo, Amanda Ferreira Bogusz, Stanislau Dias, Carlos Tadeu dos Santos Conti-Silva, Ana Carolina [UNESP] Vieira, Thais Maria Ferreira de Souza |
dc.subject.por.fl_str_mv |
5′ – nucleotides Agro-industrial waste Free amino acids (FAA) Mushroom stipes Optimization Umami taste |
topic |
5′ – nucleotides Agro-industrial waste Free amino acids (FAA) Mushroom stipes Optimization Umami taste |
description |
An alternative use of shiitake stipes, usually treated as waste, was proposed for the production of a powder ingredient, rich in umami compounds, aiming its application in food. The extraction of umami compounds was optimized through the Response Surface Methodology (RSM), in order to obtain an extract with high umami taste intensity. From the optimized condition, a comparative analysis of shiitake stipes dehydration method was performed. Stipes were dehydrated by hot air drying (HD) and freeze drying (FD), submitted to extraction and the umami compounds in the extracts were compared. The comparative analysis showed that the 5′ - nucleotides are more sensitive to prolonged heating, while the release of free amino acids (FAA) was favored by hot air drying. The HD samples extract showed higher Equivalent Umami Concentration (EUC). The spray drying of the HD samples extract allowed the production of a newly powder ingredient rich in umami compounds (Umami Ingredient) that can be applied in diverse food matrices. Due to the presence of umami compounds, Umami Ingredient can be a potential alternative to help in the process of sodium reduction by enhancing food flavor. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-12T02:15:37Z 2020-12-12T02:15:37Z 2020-11-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.foodres.2020.109540 Food Research International, v. 137. 1873-7145 0963-9969 http://hdl.handle.net/11449/200770 10.1016/j.foodres.2020.109540 2-s2.0-85088123884 |
url |
http://dx.doi.org/10.1016/j.foodres.2020.109540 http://hdl.handle.net/11449/200770 |
identifier_str_mv |
Food Research International, v. 137. 1873-7145 0963-9969 10.1016/j.foodres.2020.109540 2-s2.0-85088123884 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Research International |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128549884788736 |