The effect of preliminary processing and period of storage on the quality of frozen Boletus edulis (Bull: Fr.) mushrooms

Jaworska, Grażyna; Bernaś, Emilia

doi:10.1016/j.foodchem.2008.08.023

Cited by 60 publications

(48 citation statements)

References 15 publications

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“…Poly herbal formulations like Garlicare tablet, ginger capsule consisting the extracts of Hypericum perforatum, Allium sativum, Zingiber officinalis and Valeriana officinalis has been shown to contain the energy levels of 330.10 Kcal/100g and 372.40 Kcal/100g respectively (Hussain, et al, 2010). Gupta et al (2012) (Jaworska and Bernas, 2009;Helenoa et al, 2015), the energy levels of PHF granules in the present study are close to Boletus edulis. In the present study, it was also observed that the drink prepared by addition of 7.10% of the formulated granules yielded approximately 54 Kcal of energy which is higher than the values reported by other sports drinks that are developed in India (Sahu et al, 2005).…”

Section: Organoleptic Evaluationsupporting

confidence: 63%

Development of polyherbal granules and its nutritional characterization

Baruah

Arya

Nalwade

et al. 2017

AJDFR

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Two poly herbal granules (AVII and SBWII) were developed utilizing the extracts of five medicinal plants on the basis of organoleptic evaluation, nutritional composition and shelf life. Five medicinal plants viz., Asparagus racemosus, Chlorophytum borivilianum, Tinospora cordifolia, Tribulus terrestris and Withania somnifera enriched with general tonic and health promoting property were selected for the formulations which were based on Aloe vera gel and soyabean whey. The nutrient analysis of the formulated granules exhibited that the carbohydrates were the major constituents in both AVII and SBWII, followed by protein and total ash. Fat contents were 0.96 and 1.18 g/100g in AVII and SBWII, respectively. The energy levels of AVII and SBWII were 378 and 377 Kcal/100g, correspondingly. Higher contents of Ca (70.20 mg/ 100g), Mg (85.27mg/100g) and P (61.55 mg/100g) were observed in SBWII. The trace elements revealed that, Zn and Fe content were 1.84 and 8.63mg/100g in AVII and 1.85 and 7.85mg/100g in SBWII, respectively. The retention and stability of vitamin C, total sugar, reducing sugar and non-reducing sugar for 270 days illustrated the storage life of the product in ambient condition.

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Section: Organoleptic Evaluationsupporting

confidence: 63%

Development of polyherbal granules and its nutritional characterization

Baruah

Arya

Nalwade

et al. 2017

AJDFR

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“…The availability of B. edulis is seasonal and, like other edible mushrooms, it is highly perishable, mainly due to the high water content (approximately 90%), high level of enzyme activity and presence of micro-flora (Jaworska & Berna s, 2009). In fact, mushrooms need a special care to keep their quality along the marketing and distribution either in fresh, frozen and dried forms, but mostly when minimally processed, such as in the case of slicing (Iqbal, Rodrigues, Mahajan, & Kerry, 2009;Oliveira, Sousa-Gallagher, Mahajan, & Teixeira, 2012).…”

Section: Introductionmentioning

confidence: 99%

Effect of gamma irradiation and extended storage on selected chemical constituents and antioxidant activities of sliced mushroom

et al. 2017

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a b s t r a c tDue to its exquisite odor and taste, Boletus edulis Bull.: Fr. mushroom is being increasingly used throughout the world. However, the availability of this product is highly restrained by its seasonality and perishability, demanding special care to keep its quality. Furthermore, mushrooms are often distributed in sliced form, and the slicing operation requires special treatments, besides augmenting the possibility of microbial contamination. Some techniques are currently applied to sliced mushrooms, but these processes had adverse effects on nutrients, odor, texture and taste, besides requiring expensive equipment. Food irradiation is being studied as an alternative technology to improve the quality and durability of determined products, having been previously applied in several mushroom species. Herein, gamma irradiation was applied to dried and sliced samples of B. edulis, at high doses (2, 6 and 10 kGy), and the effects on nutritional, chemical and antioxidant parameters were evaluated throughout storage (6 and 12 months). The results obtained for the chemical parameters do not advised storing B. edulis for such extended periods, since some relevant changes were detected, especially in samples stored for 12 months. In general, the gamma irradiation treatment did not cause further changes in the chemical composition, besides having a slightly positive effect in keeping the antioxidant activity and most of the bioactive compounds profiled in this work, contributing to maintain the potential health effects of this exquisite food, even after extended storage periods.

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“…The shelf life is reduced due to post-harvest changes, namely browning, cap opening, stipe elongation, cap diameter increase, weight loss and texture damage, related to their high respiration rate and moisture, relatively high protein content, and lack of physical protection to avoid water loss or microbial attack (Fernandes, Antonio, Oliveira, Martins, & Ferreira, 2012c). Therefore, mushrooms are mainly used in the processed form (Jaworska & Bernás, 2009). …”

Section: Introductionmentioning

confidence: 99%

“…Drying is the most common method for preserving mushrooms (Giri & Prasad, 2007) and freezing is becoming increasingly popular (Jaworska & Bernás, 2009;Jaworska & Bernás, 2010). 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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The effect of preliminary processing and period of storage on the quality of frozen Boletus edulis (Bull: Fr.) mushrooms

Cited by 60 publications

References 15 publications

Development of polyherbal granules and its nutritional characterization

Development of polyherbal granules and its nutritional characterization

Effect of gamma irradiation and extended storage on selected chemical constituents and antioxidant activities of sliced mushroom

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

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