Effect of Industry-Scale Microfluidization on the Quality of All-Component Shiitake Mushroom Slurry

Abstract

Whole shiitake mushroom slurry was prepared using an industry-scale microfluidizer (ISM). The effect of different ISM pressures (0–120 MPa) on the physicochemical properties (particle size, microstructure, zeta potential, viscosity, apparent stability, instability index, soluble solids content, and turbidity), active components (dissolved amount of crude polysaccharides and polyphenol content) and sensory quality of the slurry was investigated. The results showed that as the pressure increased from 0 to 120 MPa, the particle size (D90) of the slurry decreased from 204.67 to 45.33 μm. Meanwhile, the absolute value of the zeta potential increased, the instability index and viscosity decreased, the apparent stability of the system increased, and the content of soluble solids and turbidity increased. The dissolved amount of crude polysaccharides and total phenol content of the slurry significantly increased after being treated by ISM. After treatment at 120 MPa, the highest dissolution of crude polysaccharides was obtained, which was twice as much as that of the untreated samples. The highest concentration of polyphenols of 0.51 mg/mL was observed at 90 MPa. The umami intensity, aromatic components and sulfur-containing organic components in shiitake mushroom slurry continuously increased with increasing ISM pressure, indicating that ISM enables the preparation of all-component shiitake mushroom slurry with improved physical stability, dissolved amount of active ingredients and sensory quality, thus achieving all-component utilization of raw materials. This study provides a theoretical reference for the promotion and application of ISM in the field of shiitake mushroom liquid seasonings.

Keywords

• industry-scale microfluidizer; shiitake mushroom slurry; physicochemical properties; functional active substances; flavor