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http://dx.doi.org/10.9799/ksfan.2020.33.3.339

Tannin-Reducing Effect and Changes of Physicochemical Properties in Aronia Homogenate after Treatment with Liquid Cultured Mushroom Mycelia  

Han, Hyun Ah (Jeollabukdo Agricultural Research & Extension Services)
Choi, So Ra (Jeollabukdo Agricultural Research & Extension Services)
Song, Young Eun (Jeollabukdo Agricultural Research & Extension Services)
Lee, Song Yee (Jeollabukdo Agricultural Research & Extension Services)
Shin, So Hee (Jeollabukdo Agricultural Research & Extension Services)
Yu, Young Jin (Jeollabukdo Agricultural Research & Extension Services)
Kim, Myung Kon (Dept. of Food Science & Technology, Chonbuk National University)
Publication Information
The Korean Journal of Food And Nutrition / v.33, no.3, 2020 , pp. 339-346 More about this Journal
Abstract
Although aronia (Aronia melanocarpa (Michx.) Elliott) contains higher levels of polyphenols and more antioxidant activity than other berries, it is a berry that is difficult to eat raw due to its strong astringent taste and lack of sweetness. Therefore, in this study, we investigated the effect of tannin reduction of aronia by bioconversion method using mushroom mycelia cultures. Aronia and liquid cultures of Lentinula edodes and Phellinus linteus mycelia were mixed and then treated for 48 hours at 60℃. Tannin content, total polyphenol, total flavonoid and antioxidant activities (DPPH, ABTS radical-scavenging activities and FRAP activities) were investigated. The tannin content decreased from 64.2 mg ECE/g to 57.9 mg ECE/g (9.8% reduction) when treated with liquid culture of L. edodes and from 77.3 mg ECE/g to 47.9 mg ECE/g (38.1% reduction) from treatment with a liquid culture of P. linteus. Therefore treatment with mushroom mycelia culture solution may improve the palatability of aronia reducing the astringent taste.
Keywords
Aronia melanocarpa; mushroom mycelia; tannin reduction; Lentinula edodes; Phellinus linteus;
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Times Cited By KSCI : 5  (Citation Analysis)
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