Assessment of Quality Models of Lingzhi Stalk Juice Pasteurization
Abstract
A part of Lingzhi stalk had been cut and rejected in food and agricultural production. To emphasize the value-added of this raw material, the pasteurized Lingzhi stalk juice was interested. However, the qualities of whose products should be controlled. Therefore, the validation of control measurement parameters for pasteurized Lingzhi stalk juices was assessed. The predictive equations could be formulated from 32 full factorial design with two replicates for predicting the alterations of various quality parameters after pasteurization. The independent factors of pasteurization, including times (15, 20, 25 min) and temperatures (60, 65, 70 oC), were then set. As results, the microbial quality revelated that all conditions of pasteurization could control the microbiological safety, which were relative to the standard of fruit and vegetable juice products. In case of acidity and total soluble solid characteristics, no significant difference was noted for all pasteurization treatments. In contrast, the conditions of pasteurization affected the value of pH, CIE color, and antioxidant capacity of pasteurized Lingzhi stalk juices. Among the mathematic equations, their predictive response surface models (RSMs) were considered based on high coefficients of determination, it indicated that those RSMs could be used as a prototype for predicting the quality of Lingzhi stalk juices under pasteurization.References
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AOAC. (2000). Official methods of analysis of AOAC International 17th ed., AOAC International, USA.
Benattouche, Z., Bouhadi, D., Hariri, A., & Benchohra, M. (2020). Effect of thermal pasteurization on phytochemical characteristics and antioxidant capacity of orange juice. Nature & Technology, 23,
50-53.
Berthold-Pluta, A., Garbowska, M., Stefanska, I., & Pluta, A. (2017). Microbiological quality of selected ready-to-eat leaf vegetables, sprouts and non-pasteurized fresh fruit-vegetable juices including the presence of Cronobacter spp. Food microbiology, 65, 221-230.
Choi, L. H., & Nielsen, S. S. (2005). The effects of thermal and nonthermal processing methods on apple cider quality and consumer acceptability. Journal of Food quality, 28(1), 13-29.
de Oliveira, L. F., Corrêa, J. L. G., de Angelis Pereira, M. C., Ramos, A. D. L. S., & Vilela, M. B. (2016). Osmotic dehydration of yacon (Smallanthus sonchifolius): Optimization for fructan retention. LWT-Food Science and Technology, 71, 77-87.
Diniz, R. H., Rodrigues, M. Q., Fietto, L. G., Passos, F. M., & Silveira, W. B. (2014). Optimizing and validating the production of ethanol from cheese whey permeate by Kluyveromyces marxianus UFV-3. Biocatalysis and Agricultural Biotechnology, 3(2), 111-117.
FDA-BAM. (2001). In FDA's bacteriological analytical manual. Retrieved March 10, 2019, from https://www.fda.gov/food/laboratory-methods-food/bacteriological-analytical-manual-bam
Gasaluck, P., & Mahidsanan, T. (2018). The consequences of implicit factors as cross-protective stresses on freeze-dried Bacillus subtilis SB-MYP-1 with soybean flour during storage. LWT-Food Science and Technology, 90, 475-482.
Krüzselyi, D., Móricz, Á. M., & Vetter, J. (2020). Comparison of different morphological mushroom parts based on the antioxidant activity. LWT-Food Science and Technology, 109436.
Lamo, C., Shahi, N. C., Singh, A., & Singh, A. K. (2019). Pasteurization of guava juice using induction pasteurizer and optimization of process parameters. LWT-Food Science and Technology, 112, 108253.
Lu, J., He, R., Sun, P., Zhang, F., Linhardt, R. J., & Zhang, A. (2020). Molecular mechanisms of bioactive polysaccharides from Ganoderma lucidum (Lingzhi), a review. International Journal of Biological Macromolecules. 150, 765-774.
Mishra, K. K., Pal, R. S., Arunkumar, R., & Bhatt, J. C. (2014). Comparative study of antioxidant activities of cultivated and wild Ganoderma lucidum from North Western Indian Himalayas. The Bioscan, 9(4), 1601-1605.
Montgomery, DC. (1997). Design and Analysis of Experiments. 4th ed. New York: John Wiley & Sons, Inc
Nayak, B., Liu, R. H., & Tang, J. (2015). Effect of processing on phenolic antioxidants of fruits, vegetables, and grains—a review. Critical Reviews in Food Science and Nutrition, 55(7), 887-918.
Rashad, F. M., El Kattan, M. H., Fathy, H. M., El-Fattah, D. A. A., El Tohamy, M., & Farahat, A. A. (2019). Recycling of agro-wastes for Ganoderma lucidum mushroom production and Ganoderma post mushroom substrate as soil amendment. Waste management, 88, 147-159.
Saltarelli, R., Ceccaroli, P., Iotti, M., Zambonelli, A., Buffalini, M., Casadei, L., ... & Stocchi, V. (2009). Biochemical characterisation and antioxidant activity of mycelium of Ganoderma lucidum from Central Italy. Food Chemistry, 116(1), 143-151.
Sawale, P. D., Patil, G. R., Hussain, S. A., Singh, A. K., & Singh, R. R. B. (2020). Development of free and encapsulated Arjuna herb extract added vanilla chocolate dairy drink by using Response Surface Methodology (RSM) Software. Journal of Agriculture and Food Research, 100020.
Sengupta, S., & Bhowal, J. (2020). Optimization of ingredient and processing parameter for the production of Spirulina platensis incorporated soy yogurt using response surface methodology. Journal of Microbiology, Biotechnology and Food Sciences, 9(6), 1081-1085.
Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In Methods in enzymology (Vol. 299, pp. 152-178). Academic press.
Taofiq, O., Heleno, S. A., Calhelha, R. C., Alves, M. J., Barros, L., González-Paramás, A. M., ... & Ferreira, I. C. (2017). The potential of Ganoderma lucidum extracts as bioactive ingredients in topical formulations, beyond its nutritional benefits. Food and chemical toxicology, 108, 139-147.
Wang, J., Cao, B., Zhao, H., & Feng, J. (2017). Emerging roles of Ganoderma Lucidum in anti-aging. Aging and disease, 8(6), 691.
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2021-09-06
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