Drying process of Lentinula edodes: Influence of temperature on β-glucan content and adjustment of mathematical models

Abstract

The importance of the functional properties of edible mushrooms as a food product has been increasing and several studies have emerged to address this issue. However, the application of a conservation process is required since this is a product with a high moisture level. The aim of this study was to investigate the drying kinetics of shiitake Lentinula edodes mushrooms by means of the construction of drying curves, the mathematical modeling of the drying curves, and correlating the data obtained with the β-glucan content in order to observe the influence of temperature on its content. The drying temperatures of 35 ºC, 45 ºC and 55 ºC were applied to construct the drying curves and the β-glucan contents of the samples were quantified. Mathematical modeling was performed in order to identify the best model for the representation of the product moisture loss during the drying period. The equilibrium humidity values were 0.346% for 35 ºC, 0.892% for 45 ºC and 0.875% for 55 ºC, and the β-glucan contents showed no significant difference for the three temperatures analyzed, as confirmed by the Tukey test. Of the eight mathematical models fitted to the drying curves, the Page and the Midilli models provided the best results. Therefore, based on the findings, 55 °C appears to be the optimum temperature for the Shiitake mushroom drying process in the studied conditions, as it provides the shortest drying time and the β-glucan content is maintained.

Remediation of Brewery Wastewater and Reuse for β-Glucans Production by Basidiomycete Fungi

“…The β-glucans content can range from 1.58% to 56.28% for Agaricus, Flammulina, Lentinula, and Pleurotus genres, for example [23,26,[65][66][67][68][69][70]. According to Mahapatra and Banerjee [63], the β-glucans production by fungi depends mainly on the strain and the culture media composition, as well as physical conditions.…”

“…Additionally, fungi present high biotechnological interest and can act on bioconversion of molecules of commercial interest, such as the β-glucans, whose biological activities have been attracting constant interest [23][24][25], and research has been focusing on medicinal properties from these polysaccharides [26,27]. The fungi glucans are pharmacologically classified as biological response modifiers [28] since the β-1,3-glucans stimulate the immunological system, presenting biological activities such as anti-tumor, antiviral, antibacterial [26], and anti-inflammatory [29].…”

INFLUÊNCIA DO RESÍDUO DE PRODUÇÃO DE CERVEJA NO CRESCIMENTO DE FUNGOS Ganoderma E NA OBTENÇÃO DE β-GLUCANAS

“…Ao final do período de incubação, foi realizado a remoção do micélio desenvolvido sobre o ágar por meio de raspagem manual. Em seguida, os micélios foram transferidos para uma placa de Petri no qual foram desidratados (55 °C por 2 horas) de acordo com Timm et al (2019) em estufa com secagem convectiva (Tecnal TE-324/1) e triturados em liquidificador laboratorial, de forma a obter um pó. Posteriormente, o teor de β-glucanas foi dosado utilizando um kit comercial K-YGLU/Megazyme, seguindo-se o protocolo conforme o fabricante (Megazyme ® ; IDA Business Park, Bray, Wicklow, Ireland).…”

“…Os valores de β-glucanas obtidos pelo fungo G. lipsiense em RCP foram superiores aos obtidos porTimm et al (2019) para o fungo Lentinula edodes (23,65 %). = meio sintético BDA; T1 = BDA (1,5% m/v) e RCP bruto; T2 = BDA (1,5% m/v) e RCP diluído 50% em água destilada (50:50); T3 = BDA (1,5% m/v) e RCP diluído 75% em água destilada (25:75).…”