Improving the nutritional quality and bio-ingredients of stored white mushrooms using gamma irradiation and essential oils fumigation
Author:
Aly Amina A.1ORCID, Mohammed Marwa K.1, Maraei Rabab W.1, Abdalla Ahmed E.2, Abouel-Yazeed Ayman M.2
Affiliation:
1. Natural Products Department , National Center for Radiation Research and Technology, Egyptian Atomic Energy Authority , Cairo , Egypt 2. Food Science Department, Faculty of Agriculture (Saba Basha) , Alexandria University , Alexandria , Egypt
Abstract
Abstract
Mushrooms are highly perishable in nature and deteriorate within a few days after harvesting due to their high respiration rate and delicate epidermal structure. Consequently, the shelf-life of freshly harvested mushroom is limited to 1–3 days at ambient condition. Hence, the current investigation was carried out to study γ-irradiation effects (1.5 and 2.0 kGy) and essential oils (EOs) fumigation including geranium (60 and 80 μL/L) and lemongrass (40 and 60 μL/L) on nutritional quality (Vitamins C and D2) as well as bio-ingredients such as total soluble proteins, phenolic and flavonoids contents, antioxidant activity were determined as an origin of potential natural antioxidant plus the profile of phenols and flavonoids identified by HPLC. As well as activities of some enzymes (PPO, SOD, PAL, and APX) of Agaricus bisporus mushroom at 4 °C during storage time for twelve days. The findings showed that there was a reduction in the contents of Vit. C and vitamin D2 in all mushroom samples during storage, where the essential oil treatment especially 60 μL/L of geranium and 40 μL/L of lemongrass gave the least decrease (3.42 and 3.28 mg/100 g FW, respectively) of ascorbic acid content compared to the other treatments while the irradiated samples (1.5, and 2.0 kGy) gave the lowest decrease of vitamin D2 (106.30 and 114.40 mg/kg DW, respectively) at the end of storage time. The content of the bio-ingredients content was affected by the storage periods, and the samples treated with oil fumigation gave the best content and the same trend happened with the antioxidant activity. The enzymes activity increased by the storage period, especially after 4 days of storage, and then the activity decreased after that. Quantification of phenolic and flavonoid compounds affected by storage periods in all treatments and the EO-treated mushrooms gave the best amount of them. Thus, samples of mushrooms treated with oil fumigation especially 60 μL/L of geranium and 40 μL/L of lemongrass can successfully increase the nutritional value plus maintain the value of the mushrooms during storage time.
Publisher
Walter de Gruyter GmbH
Subject
Physical and Theoretical Chemistry
Reference70 articles.
1. Roncero-Ramos, I., Delgado-Andrade, C. The beneficial role of edible mushrooms in human health. Curr. Opin. Food Sci. 2017, 14, 122–128; https://doi.org/10.1016/j.cofs.2017.04.002. 2. Siwulski, M., Budka, A., Rzymski, P., Gąsecka, M., Kalač, P., Budzyńska, S., Magdziak, Z., Niedzielski, P., Mleczek, P., Mleczek, M. Worldwide basket survey of multielemental composition of white button mushroom (Agaricus bisporus). Chemosphere 2020, 239, 124718; https://doi.org/10.1016/j.chemosphere.2019.124718. 3. Reis, F. S., Martins, A., Vasconcelos, M. H., Morales, P., Ferreira, I. C. F. R. Functional foods based on extracts or compounds derived from mushrooms. Trends Food Sci. Technol. 2017, 66, 48–62; https://doi.org/10.1016/j.tifs.2017.05.010. 4. Valverde, M. E., Hernández-Pérez, T., Paredes-López, O. Edible mushrooms: improving human health and promoting quality life. Internet J. Microbiol. 2015, 1–14, 376387; https://doi.org/10.1155/2015/376387. 5. Ayeka, P. A. Potential of mushroom compounds as immunomodulators in cancer immunotherapy: a review. Evid. base Compl. Alternative Med. 2018, 2018, 7271509; https://doi.org/10.1155/2018/7271509.
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
|
|