Effects of pretreatments and drying methods on dehydration of mushroom

Walde, S. G.; Velu, V.; Jyothirmayi, T.; Math, R. G.

doi:10.1016/j.jfoodeng.2005.02.008

Cited by 137 publications

(85 citation statements)

References 6 publications

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“…Therefore, fresh mushrooms have to be processed to extend their shelf life for off-season use, and drying is a widely used postharvest technology, which overcomes problems related to overproduction and short shelf-life (Walde, Velu, Jyothirmayi, & Math, 2006). However, during the drying process, microorganisms may secrete potentially toxic metabolites and contaminate mushrooms (Shephard, 2008;Ezekiel et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Exquisite wild mushrooms as a source of dietary fiber: Analysis in electron-beam irradiated samples

Fernandes

Barreira

António

et al. 2015

LWT - Food Science and Technology

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In the present study, electron-beam irradiation was applied to dried samples of Boletus edulis and Macrolepiota procera to evaluate the effects on their fiber composition. Both species presented an important percentage of dietary fiber, soluble and insoluble in different ratios. These high fiber levels are an interesting feature, allowing considering mushrooms as an alternative source of dietary fibers in the highly competitive market of fiber-enriched food products. In B. edulis samples, insoluble fiber and total fiber amounts were significantly lower in samples irradiated with 10 kGy, but soluble fiber had no significant changes for any of the assayed doses, while total available carbohydrates were significantly lower in unirradiated samples. M. procera samples irradiated with 6 kGy presented less total fiber, insoluble fiber and carbohydrates, but the same dose allowed the highest contents in soluble dietary fiber. In general, the irradiated samples, especially for higher doses, gave some significant changes in the total available carbohydrates and dietary fibers content. Nevertheless, the resulting differences still allow considering these species as good natural fiber sources, maintaining their potential health effects, while promoting a clean way to disinfest and decontaminate these highly perishable products.

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Section: Introductionmentioning

confidence: 99%

Exquisite wild mushrooms as a source of dietary fiber: Analysis in electron-beam irradiated samples

Fernandes

Barreira

António

et al. 2015

LWT - Food Science and Technology

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“…Drying is a comparatively cheaper method (Rama & Jacob, 2000;Walde, Velu, Jyothirmayi, & Math, 2006), while food freezing is among the most efficient and adequate preservation methods (Haiying, Shaozhi, & Guangming, 2007).…”

Section: Introductionmentioning

confidence: 99%

Effects of different processing technologies on chemical and antioxidant parameters of Macrolepiota procera wild mushroom

Fernandes

Barros

Barreira

et al. 2013

LWT - Food Science and Technology

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Mushrooms are very perishable foods, demanding for processing technologies that retain chemical and nutritional characteristics of fresh forms. In this work, the influence of freezing, drying and gamma irradiation on chemical parameters and antioxidant potential of Macrolepiota procera was assessed through one-way ANOVA complemented with principal component analysis. Proximate composition was evaluated by AOAC procedures, while fatty acids, tocopherols and free sugars were determined using chromatographic techniques. Antioxidant activity was measured using in vitro assays. M. procera samples have low energetic values, with moisture and carbohydrates as major nutrients. Linoleic, palmitic and oleic acids were the major fatty acids; !-tocopherol was the prevalent isoform in fresh, frozen and irradiated samples, while !-tocopherol predominated in dried samples. Trehalose was the most abundant sugar in fresh and irradiated samples, whereas mannitol predominated in frozen and dried samples. Dried samples gave higher DPPH scavenging activity and !-carotene bleaching inhibition; freeze and irradiated samples showed higher reducing power and TBARS formation inhibition, respectively. Overall, freezing and drying caused significant differences in chemical parameters. On the other hand, gamma irradiation revealed the highest capacity to retain chemical profile of fresh samples, which highlights its potential to be explored and validated as an alternative conservation methodology.

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“…Mushrooms are liked for their delicious flavor, low calorific value and high protein, vitamins of B-groups and mineral contents. It contains proteins on a dry weight basis and has no cholesterol and is almost fat free (Walde et al,2006).…”

Section: Introductionmentioning

confidence: 99%