Enhancement of vitamin D₂ in edible mushroom using ultraviolet irradiation and assessing its storage and cooking stability

Abstract

Purpose The purpose of this study was to optimize the parameters for enhancing the vitamin D2 formation in three edible mushroom varieties, namely, shiitake mushroom (Lentinula edodes), white button mushroom (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus) using ultraviolet (UV) irradiation. Design/methodology/approach Freshly harvested mushrooms were irradiated with UV-B and UV-C lamps. Further, mushrooms were treated with UV-B at a distance ranging between 10 and 50 cm from the UV light source, for 15–150 min, to maximize the conversion of ergosterol to vitamin D2. Analysis of vitamin D2 content in mushrooms before and after UV exposure was done by high pressure liquid chromatography (HPLC). Findings HPLC results showed a significant (p < 0.001) increase in vitamin D2 levels of shiitake (17.3 ± 0.35 µg/g), button (24.9 ± 0.71 µg/g) and oyster (19.1 ± 0.35 µg/g) mushrooms, irradiated with UV-B at a distance of 20–30 cm for 120 min. Further, stability studies revealed that vitamin D2 levels in UV-B-irradiated mushrooms gradually increased for 48 and 72 h of storage at room and refrigeration temperatures, respectively. During cooking operations, 62%–93% of vitamin D2 was retained in UV-B-irradiated mushrooms. Originality/value This study describes the most effective parameters such as ideal wavelength, mushrooms size, duration of exposure and distance from UV sources for maximum vitamin D2 formation in edible mushrooms using UV irradiation. Further, assessment of vitamin D2 stability in UV exposed mushrooms during storage period and cooking operations has been carried out. In addition, this study also provides a comparison of the vitamin D2 levels of the three widely cultivated and consumed mushroom varieties treated simultaneously under similar UV exposure conditions.

Effect of Vitamin-D-Enriched Edible Mushrooms on Vitamin D Status, Bone Health and Expression of CYP2R1, CYP27B1 and VDR Gene in Wistar Rats

“…Further, the UVB exposure process for the production of button mushrooms has been approved in European Union under novel food regulation, i.e., regulation (EU) 2015/2283 [ 58 ]. In addition, other studies have reported that the UV exposure has a negative effect on the color of edible mushrooms; however, in our recent study [ 20 ], we observed that there was no significant effect on the color profile of edible mushrooms exposed to UVB for 120 min.…”

“…The optimum conditions for vitamin D 2 enrichment of edible mushrooms derived from our previous study were applied [ 20 ]. Four main factors (moisture content, type of wavelength, distance between UV source and mushroom trays and duration of UV exposure) that can affect vitamin D 2 synthesis were selected.…”

“…The content of the vitamin D 2 in the irradiated mushrooms was determined as described by Malik et al [ 20 ]. Briefly, 2 g lyophilized powder as weighed and transferred into 50 mL centrifuge tubes and suspended in 50% potassium hydroxide (5 mL) and DMSO (5 mL).…”

The Retention of Vitamin D2 and 25-Hydroxyvitamin D2 in Pulse UV-Irradiated Dried Button Mushrooms (Agaricus bisporus) after 12 Months of Storage

“…Very little is known about the long-term retention of D vitamers in dried mushrooms, although there are some studies on both the short-term retention of vitamin D 2 in fresh mushrooms and the long-term retention in frozen, powdered or dried mushrooms. The retention of vitamin D 2 in UV-irradiated fresh mushrooms when refrigerated over periods of up to 14 days have showed varying results, with losses up to 50% [ 24 , 25 , 26 , 27 ]. Wild mushrooms retained virtually all their vitamin D 2 after being frozen for 9 months [ 28 ].…”

Exercise's Impact on 25-Hydroxycholesterol Levels in Vitamin D Deficient Individuals

“…Newly generated vitamin D3 enters circulating system from skin by affixing to a protein (vitamin D binding protein). Vitamin D must go through two hydroxylation in order to activate, creating "1,25 [OH]2 D (Malik, Jan, Haq, Kaur, & Panda, 2022). Atherosclerosis patients increased the level of deficiency of calciferol.…”