Comparative analysis of electrohydrodynamic, hot air, and natural air drying techniques on quality attributes and umami enhancement in king oyster mushroom (Pleurotus eryngii)

This study systematically examined the impacts of three distinct drying techniques (Electrohydrodynamics, Hot air and Natural air) on the physicochemical characteristics of king oyster mushroom. Comprehensive evaluations were conducted focusing on drying characteristics, textural properties, bioactive compounds, and umami-enhancing components. Experimental data revealed that EHD-treated samples exhibited voltage-dependent enhancement in drying rate and D eff , while demonstrating significant improvement in textural parameters. Notably, specimens processed at 27kV maintained optimal color comparable to fresh samples, accompanied by superior retention of bioactive components: total polysaccharides (90.32±1.65mg/g), polyphenols (4.99±0.06mg/g), and umami nucleotides (17.16±0.40mg/g), improvements of 86.00%, 54.01% and 21.31%, respectively, compared to natural air-drying. Comparative analysis showed Hot air drying(HAD) achieved maximum total amino acid preservation (25.52±0.94mg/g), whereas EHD demonstrated efficacy in retaining umami-enhancing compounds, yielding the highest equivalent umami concentration (329.06±10.02g MSG/100g) through synergistic preservation of glutamic acid, 5'-inosine monophosphate (5'-IMP), and 5'-guanosine monophosphate (5'-GMP). Meanwhile EHD reduces energy consumption by 87.86-91.84% compared to conventional drying methods. These findings substantiate the technological advantages of electrohydrodynamic processing in fungal matrix dehydration, providing critical data support for optimizing industrial-scale mushroom drying protocols. • Electrohydrodynamic technology enables high-quality drying of king oyster mushrooms. • Different drying methods affect the drying characteristics of king oyster mushroom. • Electrohydrodynamic drying significantly improves the nutrient content of king oyster mushroom. • Drying methods are associated with changes in textural properties of king oyster mushroom. • Electrohydrodynamic drying enhances the retention of umami compounds in king oyster mushroom.