Effects of various drying methods on some physico-chemical properties and the antioxidant profile and ACE inhibition activity of oyster mushrooms (Pleurotus ostreatus)

In food biotechnology, Pleurotus ostreatus is of great interest as a source of natural antioxidants and angiotensin-converting enzyme (ACE) inhibitors. However, research in this area has not yet been completed. The effect of various drying methods on the structural properties and the rehydration cap...

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Autori principali:	Piskov, S. I., Писков, С. И., Timchenko, L. D., Тимченко, Л. Д., Rzhepakovsky, I. V., Ржепаковский, И. В., Avanesyan, S. S., Аванесян, С. С., Sizonenko, M. N., Сизоненко, М. Н.
Natura:	Статья
Lingua:	English
Pubblicazione:	MDPI Multidisciplinary Digital Publishing Institute 2020
Soggetti:	ACE inhibitory activity Antioxidant activity Drying Oyster mushrooms
Accesso online:	https://dspace.ncfu.ru/handle/20.500.12258/11988
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spelling	ir-20.500.12258-119882020-06-22T09:34:10Z Effects of various drying methods on some physico-chemical properties and the antioxidant profile and ACE inhibition activity of oyster mushrooms (Pleurotus ostreatus) Piskov, S. I. Писков, С. И. Timchenko, L. D. Тимченко, Л. Д. Rzhepakovsky, I. V. Ржепаковский, И. В. Avanesyan, S. S. Аванесян, С. С. Sizonenko, M. N. Сизоненко, М. Н. ACE inhibitory activity Antioxidant activity Drying Oyster mushrooms In food biotechnology, Pleurotus ostreatus is of great interest as a source of natural antioxidants and angiotensin-converting enzyme (ACE) inhibitors. However, research in this area has not yet been completed. The effect of various drying methods on the structural properties and the rehydration capacity of mushrooms was investigated in this paper. The content of secondary metabolites, the peptide profile, and the antioxidative effect and ACE inhibitory activity of dry mushrooms were investigated in vitro, simulating the process of gastrointestinal digestion. X-ray microtomography has confirmed that structure of lyophilic and sun-dried mushrooms is dominated by open pores, and in mushrooms dried with hot air and microwave, closed pores. Experiments have shown that the conditions of freeze drying and sun drying of Pleurotus ostreatus provide a higher rehydration capacity of dried mushrooms. The maximum activity of radical absorption of the oyster mushroom after microwave drying was observed. The iron restoring capacity of the mushrooms is maximally maintained with microwave drying and hot-air drying. The properties of the antioxidant product with an emphasis on the high activity of inhibiting lipid oxidation of the mushroom maximized after drying in the sun. Mushrooms dried lyophilically and in the sun showed the highest ACE inhibitory activity 2020-06-16T12:03:50Z 2020-06-16T12:03:50Z 2020 Статья Piskov, S., Timchenko, L., Grimm, W.-D., Rzhepakovsky, I., Avanesyan, S., Sizonenko, M., Kurchenko, V. Effects of various drying methods on some physico-chemical properties and the antioxidant profile and ACE inhibition activity of oyster mushrooms (Pleurotus ostreatus) // Foods. - 2020. - Volume 9. - Issue 2. - Номер статьи 9020160 http://hdl.handle.net/20.500.12258/11988 en Foods application/pdf application/pdf MDPI Multidisciplinary Digital Publishing Institute
institution	СКФУ
collection	Репозиторий
language	English
topic	ACE inhibitory activity Antioxidant activity Drying Oyster mushrooms
spellingShingle	ACE inhibitory activity Antioxidant activity Drying Oyster mushrooms Piskov, S. I. Писков, С. И. Timchenko, L. D. Тимченко, Л. Д. Rzhepakovsky, I. V. Ржепаковский, И. В. Avanesyan, S. S. Аванесян, С. С. Sizonenko, M. N. Сизоненко, М. Н. Effects of various drying methods on some physico-chemical properties and the antioxidant profile and ACE inhibition activity of oyster mushrooms (Pleurotus ostreatus)
description	In food biotechnology, Pleurotus ostreatus is of great interest as a source of natural antioxidants and angiotensin-converting enzyme (ACE) inhibitors. However, research in this area has not yet been completed. The effect of various drying methods on the structural properties and the rehydration capacity of mushrooms was investigated in this paper. The content of secondary metabolites, the peptide profile, and the antioxidative effect and ACE inhibitory activity of dry mushrooms were investigated in vitro, simulating the process of gastrointestinal digestion. X-ray microtomography has confirmed that structure of lyophilic and sun-dried mushrooms is dominated by open pores, and in mushrooms dried with hot air and microwave, closed pores. Experiments have shown that the conditions of freeze drying and sun drying of Pleurotus ostreatus provide a higher rehydration capacity of dried mushrooms. The maximum activity of radical absorption of the oyster mushroom after microwave drying was observed. The iron restoring capacity of the mushrooms is maximally maintained with microwave drying and hot-air drying. The properties of the antioxidant product with an emphasis on the high activity of inhibiting lipid oxidation of the mushroom maximized after drying in the sun. Mushrooms dried lyophilically and in the sun showed the highest ACE inhibitory activity
format	Статья
author	Piskov, S. I. Писков, С. И. Timchenko, L. D. Тимченко, Л. Д. Rzhepakovsky, I. V. Ржепаковский, И. В. Avanesyan, S. S. Аванесян, С. С. Sizonenko, M. N. Сизоненко, М. Н.
author_facet	Piskov, S. I. Писков, С. И. Timchenko, L. D. Тимченко, Л. Д. Rzhepakovsky, I. V. Ржепаковский, И. В. Avanesyan, S. S. Аванесян, С. С. Sizonenko, M. N. Сизоненко, М. Н.
author_sort	Piskov, S. I.
title	Effects of various drying methods on some physico-chemical properties and the antioxidant profile and ACE inhibition activity of oyster mushrooms (Pleurotus ostreatus)
title_short	Effects of various drying methods on some physico-chemical properties and the antioxidant profile and ACE inhibition activity of oyster mushrooms (Pleurotus ostreatus)
title_full	Effects of various drying methods on some physico-chemical properties and the antioxidant profile and ACE inhibition activity of oyster mushrooms (Pleurotus ostreatus)
title_fullStr	Effects of various drying methods on some physico-chemical properties and the antioxidant profile and ACE inhibition activity of oyster mushrooms (Pleurotus ostreatus)
title_full_unstemmed	Effects of various drying methods on some physico-chemical properties and the antioxidant profile and ACE inhibition activity of oyster mushrooms (Pleurotus ostreatus)
title_sort	effects of various drying methods on some physico-chemical properties and the antioxidant profile and ace inhibition activity of oyster mushrooms (pleurotus ostreatus)
publisher	MDPI Multidisciplinary Digital Publishing Institute
publishDate	2020
url	https://dspace.ncfu.ru/handle/20.500.12258/11988
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Effects of various drying methods on some physico-chemical properties and the antioxidant profile and ACE inhibition activity of oyster mushrooms (Pleurotus ostreatus)

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