Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts

[Display omitted] •Shiitake byproducts (stipes) are source of umami compounds for food application.•A valuing alternative for shiitake stipes use was developed.•Umami Ingredient is a likely option to low sodium food, helping flavor maintenance. An alternative use of shiitake stipes, usually treated...

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Bibliographic Details
Published in:Food research international 2020-11, Vol.137, p.109540-109540, Article 109540
Main Authors: Harada-Padermo, Samara dos Santos, Dias-Faceto, Liara Silva, Selani, Miriam Mabel, Alvim, Izabela Dutra, Floh, Eny Iochevet Segal, Macedo, Amanda Ferreira, Bogusz, Stanislau, Dias, Carlos Tadeu dos Santos, Conti-Silva, Ana Carolina, Vieira, Thais Maria Ferreira de Souza
Format: Article
Language:English
Subjects:
5′ – nucleotides
Agro-industrial waste
Flavoring Agents
Food Additives
Free amino acids (FAA)
Freeze Drying
Mushroom stipes
Optimization
Shiitake Mushrooms
Taste
Umami taste
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Summary:[Display omitted] •Shiitake byproducts (stipes) are source of umami compounds for food application.•A valuing alternative for shiitake stipes use was developed.•Umami Ingredient is a likely option to low sodium food, helping flavor maintenance. An alternative use of shiitake stipes, usually treated as waste, was proposed for the production of a powder ingredient, rich in umami compounds, aiming its application in food. The extraction of umami compounds was optimized through the Response Surface Methodology (RSM), in order to obtain an extract with high umami taste intensity. From the optimized condition, a comparative analysis of shiitake stipes dehydration method was performed. Stipes were dehydrated by hot air drying (HD) and freeze drying (FD), submitted to extraction and the umami compounds in the extracts were compared. The comparative analysis showed that the 5′ - nucleotides are more sensitive to prolonged heating, while the release of free amino acids (FAA) was favored by hot air drying. The HD samples extract showed higher Equivalent Umami Concentration (EUC). The spray drying of the HD samples extract allowed the production of a newly powder ingredient rich in umami compounds (Umami Ingredient) that can be applied in diverse food matrices. Due to the presence of umami compounds, Umami Ingredient can be a potential alternative to help in the process of sodium reduction by enhancing food flavor.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2020.109540