The Effect of Processing on Chemical Constituents of Agaricus spp. Mushrooms

Rózsa, Sándor; Gocan, Tincuța-Marta; Lazăr, Vasile; Andreica, Ileana; Rózsa, Melinda; Măniuțiu, Danut; Sima, Rodica

doi:10.15835/nbha45210764

Cited by 6 publications

(4 citation statements)

References 33 publications

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“…The recorded levels of dry matter content of mushrooms are in accordance with the data from the literature, which, according to various authors, depending on the variety and yield pattern, range from 7.9% to 8.5% [34], 11.1% to 12.7% [35] and 6.8% to 9.1% [36].…”

Section: Ph Total Extract and Dry Mattersupporting

confidence: 88%

The Effect of Mechanical Actions Occurring during Transport on Physicochemical Changes in Agaricus bisporus Mushrooms

et al. 2020

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In this study, physicochemical changes occurring in the fruiting bodies of Agaricus bisporus champignons, subjected to mechanical vibrations under model conditions and a 4-day storage (shelf-life), were analysed. The experiment was conducted in two versions (applying vibrations for 3 and 6 h, at the frequencies of 46 Hz and 28 Hz). As part of physicochemical analyses, such parameters as pH, extract, dry mass, colour parameters and colour difference ∆E, polyphenol content and antioxidant activity were determined. The values of the examined physicochemical parameters changed depending on the applied frequencies and vibration time during transport under model conditions, as well as a result of short-term storage (shelf-life). The greatest total colour difference ΔE occurred in the sample subjected to vibrations for 6 h, followed by a 4-day storage. The changes in pH value, dry matter content and refractometric extract were relatively more significant in the samples subjected to 46 Hz vibrations than to those subjected to 28 Hz. The content of polyphenols and the antioxidative activity of mushrooms subjected to vibrations was higher than in the sample stored but not subjected to vibrations.

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Section: Ph Total Extract and Dry Mattersupporting

confidence: 88%

The Effect of Mechanical Actions Occurring during Transport on Physicochemical Changes in Agaricus bisporus Mushrooms

et al. 2020

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“…Most pertinent is their use as nutraceuticals and natural products for pharmacological therapy, which are valued for their immunological, anti-inflammatory, and health-promoting effects [ 4 ]. However, of prime consideration is that mushrooms’ properties, mechanisms of action, and potential efficacies can be influenced by many variables, including climate, location, cultivation, processing, and extraction techniques [ 4 , 10 ]. The nomenclature may also be a problem as it affects accurate identification and, thus, attribution.…”

Section: Introductionmentioning

confidence: 99%

Health-Promoting Properties of Medicinal Mushrooms and Their Bioactive Compounds for the COVID-19 Era—An Appraisal: Do the Pro-Health Claims Measure Up?

2022

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Many mushroom species are consumed as food, while significant numbers are also utilised medicinally. Mushrooms are rich in nutrients and bioactive compounds. A growing body of in vitro, in vivo, and human research has revealed their therapeutic potentials, which include such properties as anti-pathogenic, antioxidant, anti-inflammatory, immunomodulatory, gut microbiota enhancement, and angiotensin-converting enzyme 2 specificity. The uses of medicinal mushrooms (MMs) as extracts in nutraceuticals and other functional food and health products are burgeoning. COVID-19 presents an opportunity to consider how, and if, specific MM compounds might be utilised therapeutically to mitigate associated risk factors, reduce disease severity, and support recovery. As vaccines become a mainstay, MMs may have the potential as an adjunct therapy to enhance immunity. In the context of COVID-19, this review explores current research about MMs to identify the key properties claimed to confer health benefits. Considered also are barriers or limitations that may impact general recommendations on MMs as therapy. It is contended that the extraction method used to isolate bioactive compounds must be a primary consideration for efficacious targeting of physiological endpoints. Mushrooms commonly available for culinary use and obtainable as a dietary supplement for medicinal purposes are included in this review. Specific properties related to these mushrooms have been considered due to their potential protective and mediating effects on human exposure to the SARS CoV-2 virus and the ensuing COVID-19 disease processes.

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“…Mushrooms, both cultivated and wild, are sold at relatively high prices, both edible and especially those used for pharmaceutical extracts, ensuring high economic efficiency. For example, the market price of Agaricus blazei mushrooms is exaggerated, sometimes reaching more than €60 kg −1 of fresh mushrooms [11].…”

Section: Introduction 1the Importance Of Mushroom Growingmentioning

confidence: 99%

Sustainability of Agaricus blazei Murrill Mushrooms in Classical and Semi-Mechanized Growing System, through Economic Efficiency, Using Different Culture Substrates

et al. 2022

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Mushroom cultivation is a source of organic, sustainable food that is growing rapidly to become a profitable sector of agriculture. Nutritional supplements and natural medicines are provided by many mushroom products, including the Agaricus blazei Murrill mushroom. In recent years, the classical culture system has begun to be used more in less-developed countries, providing an additional gain for locals. The content of the article is based on the deductive research method, starting from theory to practice. This paper aimed at the economic efficiency of the Agaricus blazei Murrill mushroom crop using four substrate recipes and two protein additives, following the economic efficiency of the crops and the composition of production costs for the classic semi-mechanized production system. According to prepared technological sheets, the principal component analysis of the main economic indicators highlighted the experimental variant V5 (Synthetic substrate, with 3% wheat bran protein addition) with the highest labor productivity, obtaining 6.48 kg md−1, the equivalent of 194.3 RON md−1, and a profit rate of 80.42% compared to the V10 variant (reed substrate without protein addition), where the profit rate was only 26.16%. The addition of 3% wheat bran protein to the synthetic culture substrate (V5) brings an increase in global production with 45 RON sqm−1 compared to the variant without protein addition (V4). The research carried out is of practical use, especially for small producers using classical mushroom cultivation technology, and can be extended to other harvested mushroom species.

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The Effect of Processing on Chemical Constituents of Agaricus spp. Mushrooms

Cited by 6 publications

References 33 publications

The Effect of Mechanical Actions Occurring during Transport on Physicochemical Changes in Agaricus bisporus Mushrooms

The Effect of Mechanical Actions Occurring during Transport on Physicochemical Changes in Agaricus bisporus Mushrooms

Health-Promoting Properties of Medicinal Mushrooms and Their Bioactive Compounds for the COVID-19 Era—An Appraisal: Do the Pro-Health Claims Measure Up?

Sustainability of Agaricus blazei Murrill Mushrooms in Classical and Semi-Mechanized Growing System, through Economic Efficiency, Using Different Culture Substrates

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