Non-thermal technologies for the degradation of sulfur dioxide from black fungus and their effects on its appearance profiles and nutritional properties

Excessive residual sulfur dioxide in black fungus is unfavorable to human health and has become an urgent problem to be solved. The purpose of our study is to evaluate the effect of non-thermal treatments on the degradation of residual sulfur dioxide in black fungus and their impacts on nutritional composition, and to explore whether non-thermal desulfurization changes the appearance characteristics (color and microstructure) of black fungus. After the synergistic effect of electrolyzed water and ultrasound (EWU), the degradation rate of sulfur dioxide was relatively ideal (degradation rate = 83.5%), and there was no loss of total sugar (TS) and total phenol (TP) in black fungus. EWU desulfurization caused minor damage to microstructure of black fungus, making its color darker. These results provide a reliable technical guarantee for EWU to remove sulfur dioxide from black fungus.

Automated summary

Excessive residual sulfur dioxide in black fungus is harmful to human health and needs to be addressed urgently. This study evaluated the effect of non-thermal treatments on the degradation of residual sulfur dioxide in black fungus and its impact on nutritional composition. The synergistic effect of electrolyzed water and ultrasound showed a relatively ideal degradation rate of sulfur dioxide (83.5%) without loss of total sugar and total phenol in black fungus. Minor damage to the microstructure of black fungus was observed, resulting in darker color. These findings provide a reliable technical guarantee for the removal of sulfur dioxide from black fungus using electrolyzed water and ultrasound.