Advances in Food Science and Technology

Advances in Food Science and Technology | Vol. 14, No. 8, August 2026 | pp. 043–048

DOI: 10.46882/2026/AFST/000247

Article Type: Original Research Paper

Title: Microstructural Transformations of Vacuum-Fried Shiitake Mushrooms Pretreated with Frozen Hydrocolloid Infusions

Names of Authors: Min-Ji Kim¹, Yuki Tanaka²

Authors’ Affiliations: ¹School of Electronics and Informatics, Seoul National University, Seoul, South Korea; ²Food Science Division, Tokyo Institute of Technology, Tokyo, Japan

Abstract: Abstract: Producing crisp, low-fat vegetable chips via traditional frying mechanisms is challenging because cellular moisture collapse triggers substantial oil uptake paths through open capillaries. This study evaluated how infusing frozen hydrocolloid matrices (xanthan gum and sodium carboxymethyl cellulose at 0.5% to 1.5% concentrations) alters the microstructural and oil-retention indicators of vacuum-fried shiitake mushrooms. Mushroom slices were soaked in hydrocolloid baths, frozen at -20 °C to form microcrystalline structures, and processed in a vacuum fryer at 90 °C. Scanning electron microscopy confirmed that the frozen hydrocolloid barriers formed structural cross-linked networks along cell walls, preventing tissue shrinkage. Processing evaluations proved that a 1.0% xanthan infusion reduced total oil absorption parameters by 38.2% while enhancing crunchiness indices by 24.5% compared to untreated control batches. Total color modifications were limited, preserving natural raw pigment fractions. This structural pretreating design offers a functional approach to developing lower-calorie vegetable crisps.

Keywords: Vacuum Frying, Shiitake Mushrooms, Hydrocolloids, Microstructure, Oil Uptake Reduction, Texture Analysis

Manuscript Timeline: Received: March 25, 2026; Revised: June 02, 2026; Accepted: July 12, 2026; Published: August 09, 2026

Citation: Kim, M. -J., & Tanaka, Y. (2026). Microstructural Transformations of Vacuum-Fried Shiitake Mushrooms Pretreated with Frozen Hydrocolloid Infusions. Advances in Food Science and Technology, 14(8), 043–048. DOI: 10.46882/2026/AFST/000247

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