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A Comparative Study on the Structural Properties and Lipid Profile of Mushroom ( Pleurotus ostreatus ) Powder Obtained by Different Drying Methods

Author

Listed:
  • Sergey Piskov

    (Faculty of Medicine and Biology, North-Caucasus Federal University, Pushkina Street 1, 355000 Stavropol, Russia)

  • Lyudmila Timchenko

    (Faculty of Medicine and Biology, North-Caucasus Federal University, Pushkina Street 1, 355000 Stavropol, Russia)

  • Svetlana Avanesyan

    (Faculty of Medicine and Biology, North-Caucasus Federal University, Pushkina Street 1, 355000 Stavropol, Russia)

  • Shahida Anusha Siddiqui

    (Campus Straubing for Biotechnology and Sustainability, Technical University of Munich, Essigberg 3, 94315 Straubing, Germany
    German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610 Quakenbrück, Germany)

  • Marina Sizonenko

    (Faculty of Medicine and Biology, North-Caucasus Federal University, Pushkina Street 1, 355000 Stavropol, Russia)

  • Vladimir Kurchenko

    (Faculty of Medicine and Biology, North-Caucasus Federal University, Pushkina Street 1, 355000 Stavropol, Russia
    Faculty of Biology, Belarusian State University, Kurchatova Street 10, 220030 Minsk, Belarus)

  • Igor Rzhepakovsky

    (Faculty of Medicine and Biology, North-Caucasus Federal University, Pushkina Street 1, 355000 Stavropol, Russia)

  • Andrey Blinov

    (Faculty of Medicine and Biology, North-Caucasus Federal University, Pushkina Street 1, 355000 Stavropol, Russia)

  • Andrey Nagdalian

    (Faculty of Medicine and Biology, North-Caucasus Federal University, Pushkina Street 1, 355000 Stavropol, Russia
    Saint Petersburg State Agrarian University, 196601 Saint Petersburg, Russia)

  • Mohammad Ali Shariati

    (Department of Scientific Research, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 109004 Moscow, Russia)

  • Salam A. Ibrahim

    (Food and Nutritional Sciences, North Carolina Agricultural and Technical State University, E. Market Street, 1601, Greensboro, NC 24711, USA)

Abstract

Mushroom powders, as functional food ingredients, have attracted much attention in recent years. In the present study, four drying methods, i.e., freeze drying (FD), hot air drying (HAD), microwave drying (MWD), and sun drying (SD), were investigated to determine the effects on the structure and lipid profile of mushroom powder. The morphology of the mushroom powder was studied by using X-ray microtomography. The surface of the particles was studied by using scanning electron microscopy. The identification of lipophilic components was carried out by using gas chromatography in a powder extract obtained under in vitro conditions simulating digestion. The FD powder extract, with the widest range of particle size distribution (17.7–2270.3 µm), represented flake shapes with a porous structure. In addition, particles with minimal sizes (17.7–35.4 µm) were recorded only in the FD powder extract. Among the samples, the representation of large granules (1135.5–2270.3 µm) was ranked in the order: MWD < SD < FD < HAD, where the MWD sample was characterized by a narrow particle size composition (35.4–1135.1 µm), whereas the HAD granules were characerizedd by a lamellar structure with multiple deformations. The MWD particles were fused microaglomerates, whereas the SD powder consisted of amorphous particles with a strongly wrinkled surface. Sixty compounds were identified in the lipophilic powder extracts. Regarding the number of compounds identified, the powder extracts were ranked in the order MWD > FD > HAD > SD. Based on the content of linoleic acid, the samples were ranked in the order HAD < MWD < FD < SD, and, based on the stearic acid concentration, they were ranked in the order FD < HAD < MWD < SD. Oleic acid was identified in the HAD and MWD powder extracts, and palmitic acid was only identified in the SD powder extract. According to the number of fatty acid esters, the extracts were ranked in the order SD < FD < MWD < HAD. As per the concentration, alkanes were obtained from HAD and MWD samples and fatty alcohols were obtained from the FD samples. Lipophilic substances with a possible undesirable effect were identified only in the FD and HAD powder extracts. The results of this study expand the currently limited knowledge about the effect of various drying methods on the structural properties of mushroom ( Pleurotus ostreatus ) powder and its lipophilic component. The new information obtained will contribute to better management of mushroom raw materials in terms of optimization, taking into consideration the manufacturer’s interest in the technological and functional properties of mushroom powders as a food ingredient or biologically active substance for the production of nutraceuticals.

Suggested Citation

  • Sergey Piskov & Lyudmila Timchenko & Svetlana Avanesyan & Shahida Anusha Siddiqui & Marina Sizonenko & Vladimir Kurchenko & Igor Rzhepakovsky & Andrey Blinov & Andrey Nagdalian & Mohammad Ali Shariati, 2022. "A Comparative Study on the Structural Properties and Lipid Profile of Mushroom ( Pleurotus ostreatus ) Powder Obtained by Different Drying Methods," Agriculture, MDPI, vol. 12(10), pages 1-22, October.
    • Handle: RePEc:gam:jagris:v:12:y:2022:i:10:p:1590-:d:931736
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    References listed on IDEAS

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    1. Mathew T. Baker & Peng Lu & Jean A. Parrella & Holli R. Leggette, 2022. "Consumer Acceptance toward Functional Foods: A Scoping Review," IJERPH, MDPI, vol. 19(3), pages 1-40, January.
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    1. Mohssen Elbagory & Sahar El-Nahrawy & Alaa El-Dein Omara & Ebrahem M. Eid & Archana Bachheti & Pankaj Kumar & Sami Abou Fayssal & Bashir Adelodun & Rakesh Kumar Bachheti & Pankaj Kumar & Boro Mioč & V, 2022. "Sustainable Bioconversion of Wetland Plant Biomass for Pleurotus ostreatus var. florida Cultivation: Studies on Proximate and Biochemical Characterization," Agriculture, MDPI, vol. 12(12), pages 1-11, December.

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