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<p>Thermal processing often compromises phenolic stability and disrupts microstructural organisation in plant-based condiments, highlighting the need for clean-label strategies that improve matrix resilience while preserving bioactive quality. This study evaluated the effects of <i>Lentinula edodes</i> (shiitake) powder (0–20%, w/w) on the compositional, functional and structural properties of chilli sauces formulated with refined sucrose or a low-glycaemic sweetener. Fortification produced concentration-dependent increases in protein, β-glucans, phenolics and viscosity, with 15% fortification providing the optimal balance between compositional enrichment and functional performance. These formulations retained approximately 75–80% of β-glucans and antioxidant activity after thermal processing (85–90&#xa0;°C, 20&#xa0;min), whereas higher inclusion levels showed comparatively lower retention, suggesting reduced structural uniformity at excessive fortification levels. FTIR spectra revealed shifts in the O–H and amide I bands consistent with increased intermolecular associations involving β-glucans, proteins and phenolic compounds, while scanning electron microscopy demonstrated cohesive microstructures at intermediate fortification levels. LC–MS/MS profiling confirmed improved stability of key phenolics, including catechins and quercetin, and strong correlations between phenolic content and antioxidant activity (<i>r</i> ≥ 0.85). These findings suggest that shiitake fortification influences matrix organisation within the sauce system and may contribute to improved retention of thermolabile phenolics during thermal processing.</p> Graphical abstract <p></p>

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β-Glucan–associated matrix reorganisation and phenolic retention in shiitake-fortified chilli sauces

  • 期刊论文

  • 发表日期：

    2026年7月31日

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  • Sujata Makkar,
  • Kiran Nehra,
  • Sudheer Kumar Annepu,
  • Ajay Singh

摘要

Thermal processing often compromises phenolic stability and disrupts microstructural organisation in plant-based condiments, highlighting the need for clean-label strategies that improve matrix resilience while preserving bioactive quality. This study evaluated the effects of Lentinula edodes (shiitake) powder (0–20%, w/w) on the compositional, functional and structural properties of chilli sauces formulated with refined sucrose or a low-glycaemic sweetener. Fortification produced concentration-dependent increases in protein, β-glucans, phenolics and viscosity, with 15% fortification providing the optimal balance between compositional enrichment and functional performance. These formulations retained approximately 75–80% of β-glucans and antioxidant activity after thermal processing (85–90 °C, 20 min), whereas higher inclusion levels showed comparatively lower retention, suggesting reduced structural uniformity at excessive fortification levels. FTIR spectra revealed shifts in the O–H and amide I bands consistent with increased intermolecular associations involving β-glucans, proteins and phenolic compounds, while scanning electron microscopy demonstrated cohesive microstructures at intermediate fortification levels. LC–MS/MS profiling confirmed improved stability of key phenolics, including catechins and quercetin, and strong correlations between phenolic content and antioxidant activity (r ≥ 0.85). These findings suggest that shiitake fortification influences matrix organisation within the sauce system and may contribute to improved retention of thermolabile phenolics during thermal processing.

Graphical abstract