Effects of different cooking methods on proximate composition, digestion characteristics, and antioxidant activity of Lentinus edodes

文献类型： 外文期刊

第一作者： Zeng, Chunxue

作者： Zeng, Chunxue;Li, Hongyu;Li, Junqi;Li, Cheng;Fang, Zhengfeng;Hu, Bin;Wang, Caixia;Chen, Saiyan;Zeng, Zhen;Liu, Yuntao;Li, Xiaolin;Zeng, Zhen;Liu, Yuntao

作者机构：

关键词： Lentinus edodes; Cooking methods; Proximate composition; Simulated digestion In vitro; Bioaccessibility

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 439 卷

页码：

收录情况： SCI

摘要： Lentinus edodes (SM) are highly appreciated by the food industry together with consumers for nutrition and flavour. It is hypothesized the results of our study can indicate to the suitable cooking method for maximal nutrient retention, this study investigated the effects of six cooking methods on the proximate composition, digestive properties, and antioxidant activities of SM in vitro simulated digestion. The results revealed that the ash and protein contents of cooked samples were reduced excluding steaming and roasting, and likewise minerals during deep-frying and boiling (e.g., Mg from 1080.07 to 629.03 mg/kg, deep-frying). A conspicuous rise in fat and energy was found in deep-frying and stir-frying. Steaming retained more reducing sugar (3.80 mg/mL). Roasting improved bioaccessibility of most amino acids (e.g., 82.61%, Asp). Using oil as a medium was associated with higher antioxidant activities using water. Steaming and roasting were better for preserving the nutrient composition of cooked Lentinus edodes.

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