Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying

2014 ◽  
Vol 165 ◽  
pp. 547-554 ◽  
Author(s):  
Fei Pei ◽  
Ying Shi ◽  
Xingyang Gao ◽  
Fangning Wu ◽  
Alfred Mugambi Mariga ◽  
...  
Keyword(s):  
Agaricus Bisporus ◽  
Freeze Drying ◽  
Vacuum Drying ◽  
Button Mushroom ◽  
Microwave Vacuum Drying

Effects of Drying Methods on Antioxidant Properties and Phenolic Content in White Button Mushroom

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Hongfang Ji ◽  
Ailin Du ◽  
Lingwen Zhang ◽  
Shuang Li ◽  
Mingduo Yang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Button Mushroom ◽  
Microwave Vacuum Drying ◽  
White Button Mushroom

Abstract In order to explore the potential drying process, the effects of different drying methods (sun drying, hot-air drying, microwave-vacuum drying, and freeze drying) on the antioxidant properties and phenolic contents in white button mushroom fruit bodies were investigated. The Folin-Ciocalteu method was used to determine total phenolic content, while 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, reducing power, iron-chelating ability, and hydroxyl radical scavenging activity assays were used to elucidate antioxidant activities. Results indicated that antioxidant properties in dried white button mushroom were affected by the drying methods to different extents, and phenolic contents showed significant differences (p<0.05) among different drying methods. Microwave-vacuum drying possessed the highest antioxidant activity in DPPH radical scavenging, reducing power and iron-chelating ability, respectively; and the content of phenolic compounds was 4.945 mg gallic acid equivalents (GAE) /g dry weight (DW). Sun drying was the worst in antioxidant activity and content of phenolic compounds was 1.964 mg GAE/g DW. Additionally, significantly positive correlation was found between the total phenolic content and antioxidant activity (p<0.01). As far as antioxidant activities are concerned, microwave-vacuum drying is proposed as an appropriate drying technique for white button mushroom.

scholarly journals Ambient temperature drying of therapeutic protein solution with use of microwave

2018 ◽  
Author(s):  
Takaharu Tsuruta ◽  
Takuma Ogawa ◽  
Ryosuke Abe ◽  
Hirofumi Tanigawa
Keyword(s):  
Ambient Temperature ◽  
Protein Conformation ◽  
Freeze Drying ◽  
Protein Structures ◽  
Egg White ◽  
Therapeutic Protein ◽  
Vacuum Drying ◽  
Protein Solution ◽  
Drying Time ◽  
Microwave Vacuum Drying

High quality drying of therapeutic protein-solution is important in medical and pharmaceutical processing.  Freeze-drying is mostly used, but it takes a long drying-time and causes damages of protein structures.  In order to improve the drying quality, we propose a microwave vacuum drying performed at ambient temperatures under low-pressure conditions.  We are focusing on the Parma-Zyme method for the evaporative drying of protein solutions such as egg white or lysozyme with vitrification. Circular dichroism (CD) spectroscopy is used to detect protein conformation changes due to the drying, and it is found that the ambient temperature drying can preserve the protein conformation. Keywords: Microwave vacuum drying; Freeze-drying; Therapeutic protein; Egg white; Lysozyme 

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