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KMID : 0665220200330030339
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Korean Journal of Food and Nutrition
2020 Volume.33 No. 3 p.339 ~ p.346
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Tannin-Reducing Effect and Changes of Physicochemical Properties in Aronia Homogenate after Treatment with Liquid Cultured Mushroom Mycelia
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Han Hyun-Ah
Choi So-Ra
Song Young-Eun
Lee Song-Yee
Shin So-Hee
Yu Young-Jin
Kim Myung-Kon
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Abstract
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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°C. 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. Key words: Aronia melanocarpa, mushroom mycelia, tannin reduction, Lentinula edodes, Phellinus linteus
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KEYWORD
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Aronia melanocarpa, mushroom mycelia, tannin reduction, Lentinula edodes, Phellinus linteus
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