Comparative study of freeze drying and cabinet drying of button mushroom

Shams, Rafeeya; Singh, Jagmohan; Dash, Kshirod K.; Dar, Aamir Hussain

doi:10.1016/j.afres.2022.100084

Cited by 19 publications

(11 citation statements)

References 34 publications

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“…Freeze-drying mushrooms is recommended over air drying due to its higher levels of antioxidant compounds [ 21 ]. Freeze-drying resulted in better retention compounds having higher total phenolic content, DPPH scavenging activity and reducing power assay in freeze-dried samples of button mushrooms than samples drying at 50 °C [ 22 ]. Moreover, the drying methods had significant impact on the colour profile of mushrooms.…”

Section: Introductionmentioning

confidence: 99%

“…Maillard reaction products are formed as a result of raw materials containing free amino acids and sugars being exposed to high temperatures, which takes place when drying mushrooms with hot air [ 23 ]. It was observed that the mushroom samples dried by cabinet drying (at 50 °C) were slightly darker than the freeze-dried samples showing lesser L* values measured by CIE-L*a*b* colour space [ 22 ]. The use of darker mushroom powders can have a large impact on the overall change in colour of the supplemented bread, which is an essential attribute influencing the acceptability of a product by consumer.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality

Sławińska

Sołowiej

Radzki

et al. 2022

Foods

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Supplementation of food products with mushroom powder increases their health-promoting value, but at the same time affects technological quality, which often play a key role for consumers. The aim of the research was to determine the effect of adding freeze-dried white and brown button mushrooms (2.5% and 5%) to wheat bread on its health-promoting properties such as antioxidant activity (DPPH, FRAP), total polyphenols and vitamin D2 content and as well as the technological quality as colour and texture. The breads were supplemented with mushroom lyophilisates, which were exposed to UVB radiation in order to increase their vitamin D2 content. The content of total polyphenols and antioxidant properties were determined spectrophotometrically, and the content of vitamin D2 by ultra-high performance liquid chromatography coupled to triple quadrupole spectrometer (UHPLC/MS/MS analysis). Colour parameters were determined in the CIE-Lab system and texture profile analysis (TPA) and sensory evaluation of the baked products were performed. The addition of dried mushrooms significantly increased the content of bioactive compounds (total polyphenols, vitamin D2) and the antioxidant properties of bread. A small addition of mushrooms caused a significant change in the basic technological quality of breads (colour parameters, specific volume, hardness, cohesiveness, springiness). At the same time, supplementation with mushroom lyophilisates has a positive effect on most analysed attributes in the nine-point hedonic scale. Based on the conducted research, it can be concluded that mushroom lyophilisates can be a valuable raw material for the fortification of bread, which is a good matrix and carrier of substances with documented biological activities.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality

Sławińska

Sołowiej

Radzki

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…The antioxidant activity of button mushroom and BF-based cookies was measured in terms of DPPH scavenging activity and reducing power, and was expressed in terms of IC 50 (mg ml −1 ) and EC 50 (mg ml −1 ), respectively. 14 Low IC 50 and EC 50 values correspond to highest DPPH scavenging activity and reducing power, respectively. The data pertaining to the DPPH scavenging activity of cookies in Table 4 revealed that the cookies prepared with a higher concentration of mushroom exhibited the lowest IC 50 value for DPPH scavenging activity, and consequently higher antioxidant activity in comparison to the cookies prepared with BF.…”

Section: Resultsmentioning

confidence: 99%

“…Mushroom slices were frozen using a freezer, and kept in a freeze-drier (SP Scientific VirTis Sentry 2.0, USA) at −80 °C for 24 h and 5 mTorr (0.666 Pa) pressure until a constant weight was attained, followed by grinding by a grinder (Philips, India). 14…”

Section: Experimental Methodsmentioning

confidence: 99%

Utilization of button mushroom (Agaricus bisporus) powder to improve the physiochemical and functional properties of cookies

Shams

Singh

Dash³

et al. 2023

Sustainable Food Technol.

Self Cite

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“…A similar finding was reported for encapsulated chlorophylls by GA and MD, where all the formulated samples showed an amorphous structure (Kang et al, 2019). The control sample showed two peaks at 2θ of 15° and 20°, possibly due to very low‐temperature freeze drying (Shams et al, 2022). Freeze drying retains the structure and can often maintain the XRD peak by preserving the material's crystal structure.…”

Section: Resultsmentioning

confidence: 99%

Characterization and quality attributes of spray‐dried Kinnow peel powder using maltodextrin and gum arabic

Sid,

Alam,

Islam

et al. 2023

J Food Process Engineering

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The present study was designed to encapsulate Kinnow peel powder (KPP) and study its potential to develop functional food. Kinnow peel powder slurry (KPS) was mixed with maltodextrin (MD) and gum arabic (GA) and spray dried. Encapsulated powders were characterized and compared to freeze‐dried KPP based on feed emulsion (KPS:MD:GA), physical, structural, morphological, and antioxidant properties. The powder sample prepared in the combination of KPS:MD:GA = 85:0:15 represented higher encapsulation efficiency (87.83%), viscosity (79 cP), and surface phenolic content (1.22 mg GAE/g). The powder sample prepared with the combination of KPS:MD:GA = 85:15:0 represented higher total phenolics (12.12 mg GAE/g) and flavonoids (7.93 mg QE/g) content. An increase in the concentration of MD/GA increased the flow behavior and reduced the powder flowability. Hausner ratio (1.284), and Carr index (22.03%) were observed lower for the sample prepared in the combination KPS:MD:GA = 85:15:0. Fourier transform infrared spectroscopy (FTIR) analysis revealed the retention of functional compounds with spray drying. Conclusively, the prepared encapsulated powder can be a functional ingredient for developing different food products, which could valorize Kinnow peel.Practical applicationsThe present study offers a practical method for encapsulating Kinnow peel powder using spray drying, employing maltodextrin and gum arabic. These encapsulates effectively preserve the bioactive compounds or Kinnow peel powder, even those sensitive to heat. The resulting powder can enhance the functional attributes of various food products, including antioxidant activity and anti‐inflammatory properties. Additionally, the powder can significantly improve the taste and texture of food products. Consequently, the prepared encapsulated powder exhibits promising potential as a functional ingredient in developing various food products, adding value to Kinnow peel and promoting sustainable utilization.

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Comparative study of freeze drying and cabinet drying of button mushroom

Cited by 19 publications

References 34 publications

Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality

Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality

Utilization of button mushroom (Agaricus bisporus) powder to improve the physiochemical and functional properties of cookies

Characterization and quality attributes of spray‐dried Kinnow peel powder using maltodextrin and gum arabic

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