Effects of drying methods on bioactive components of Ganoderma lucidum fermented whole wheat in products & in vitro digestive model

文献类型： 外文期刊

第一作者： Li, Yang

作者： Li, Yang;Gu, Fengying;Guo, Xin;Zhang, Qiaozhen;Hu, Runrun;Wang, Qiang;Wang, Feng;Li, Yang;Qin, Ling;Wang, Feng;Guo, Xin;Zhang, Qiaozhen;Hu, Runrun

作者机构：

关键词： Ganoderma lucidum mycelium; Drying rate; Damaged starch; Microstructure; FTIR

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2023 年 168 卷

页码：

收录情况： SCI

摘要： The content of bioactive components is the key to determining the quality of Ganoderma lucidum fermented whole wheat (GW) products, and drying is a necessary link in the initial processing of GW, which will affect the bioactivity and quality of GW. This paper was to assess the effect of hot air drying (AD), freeze drying (FD), vacuum drying (VD) and microwave drying (MVD) on the content of bioactive substances and the characteristics of digestion and absorption of GW. The results showed that FD, VD and AD were beneficial to the retention of unstable substances such as adenosine, polysaccharide and triterpenoid active components in GW, and their contents were 3.84-4.66 times, 2.36-2.83 times and 1.15-1.22 times of MVD, respectively. The bioactive sub-stances in GW were released during digestion. The bioavailability of polysaccharides in the MVD group (419.91 %) was significantly higher than that in the FD, VD and AD groups (68.74 %-78.92 %), but their bioaccessibility (5.66 %) was lower than that in the FD, VD and AD groups (33.41 %-49.69 %). Principal component analysis (PCA) showed that VD is more suitable for GW drying due to the comprehensive performance of 3 aspects in terms of active substance retention, bioavailability and sensory quality.

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