Research Article | OPEN ACCESS
Anti-Browning of Mushroom (Agaricus bisporus) Slices by Glutathione during Hot Air Drying
Zhenqiang Xia
School of Marine Science and Technology, Huaihai Institute of Technology, 59 Cangwu Road,
Xinpu, 222005, China, Tel.: +86 518 85895427; Fax: +86 518 85895428
Advance Journal of Food Science and Technology 2013 8:1100-1104
Received: April 23, 2013 | Accepted: May 31, 2013 | Published: August 05, 2013
Abstract
Browning of mushroom tends to occur during hot air drying due to Poly Phenol Oxidase (PPO), while glutathione is known for its ability to inhibit the activity of PPO and browning. In this study, the efficacy of glutathione in inhibiting browning on mushroom slices was estimated. Browning of mushroom slices treated with glutathione was monitored during hot air drying. PPO activity in mushroom was inhibited by 98.2 with 0.08% glutathione. Compared with the control, mushroom slices treated with glutathione showed no browning during hot air drying. These results indicate that application of glutathione is a promising method of Anti-browning of mushroom by glutathione during hot air drying.
Keywords:
Browning, drying, glutathione, mushroom,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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