Impacts of Different Processing Techniques on Chemical and Mineral Components of Wild-Grown Edible Mushroom (Lactarius semisanguifluus R. Heim & Leclair)

Year 2022, , 807 - 818, 23.12.2022

Emine Aydın , İsmail Bülent Gürbüz

https://doi.org/10.33462/jotaf.1090629

Abstract

Lactarius semisanguifluus R. Heim & Leclair (L. semisanguifluus) is one of the wild-grown edible mushroom types. Wild-grown edible mushrooms are widely consumed or sold by people in fresh form. However, due to the high respiration ratio and moisture content, the mushrooms lose their quality immediately after harvest. This causes their shelf life to be very short. For this reason, it is necessary to know the best storage conditions as well as its nutritional content. The objective of this study was to investigate the effects of different treatment techniques (drying, canning, and freezing) on the chemical components (dry matter, crude protein, crude fats, ash, and total carbohydrates) and the mineral matters (Na, K, Mg, Ca, P, Fe, Mn, Cu, and Zn) of the L. semisanguifluus. The results show that the moisture content varied between 8.86% to 90.43% (w/w) in the fresh, dried, canned and frozen mushroom samples. The protein content of the with and without processed samples was in the ranged of 1.21% and 18.53%. The ash and fat content of the all samples ranged from 2.79% to 5.94% and from 0.53% to 7.99%, respectively. Additionally, the carbohydrate content was found to be between 0.85 and 58.68%. The energy values of the all samples were estimated to be between 27.56-380.75 kcal 100g-1 and 115.63-1608.20 kJ 100g-1. Potassium (108.6-2367.4 mg 100g-1) and phosphor (37.4-182.7 mg 100g-1) were the most abundant minerals in the analysed samples. The chemical composition of the frozen samples had the closest results to the fresh samples. The results of the present research showed that L. semisanguifluus has a high nutritional quality especially the freezing process is the best protection technique rather than the canning process and was suitable especially for consumption in low caloric diets. Based on overall evaluations, it can be deduced that especially dried mushroom samples can be used in powder form (such as spices and enrichment component in many food formulations) in the production of various food products due to their high nutritional components.

Keywords

Lactarius semisanguifluus, Wild mushroom, Nutritional content, Processing, Drying, Canning, Freezing

Project Number

OUAP (Keles MYO)-2014/16[D]

References

• Adejumo, T.O., Awosanya, O.B. (2005). Proximate and mineral composition of four edible mushroom species from South Western Nigeria. African Journal of Biotechnology, 10(4): 1084-1088.
• Aloupi, M., Koutrotsios, G., Koulousaris, M., Kalogeropoulos, N. (2012). Trace metal contents in wild edible mushrooms growing on serpentine and volcanic soils on the island of Lesvos, Greece. Ecotoxicology Environmental Safety, 78: 184-194.
• Anonymous, (2019). Food and Drug Administration (FDA), https://www.fda.gov/downloads/Food/GuidanceRegulation/GuidanceDocuments RegulatoryInformation/LabelingNutrition/UCM513817.pdf. (Accessed date: 05.03.2019)
• AOAC (1990). Official Methods of Analysis of the Association of Official Analytical Chemists. (15th ed.). Arlington, Virginia, USA, 1298 p.
• Arora, B., Kamal, S., Sharma, V.P. (2018). Nutritional and quality characteristics of instant noodles supplemented with oyster mushroom (P. ostreatus). Journal of Food Processing and Preservation, 42(2), e13521.
• Aryantha, I.N.P., Kusmaningati, S., Sutjiatmo, A.B., Sumartini, Y., Nursidah, A., Narvikasari, S. (2010). The effect of Laetiporus sp. (Bull. Ex. Fr.) bond. Et sing (Polyporaceae) extract on total blood cholesterol. Biotechnology, 9: 312-318.
• Aydin, E., Gurbuz, I.B., Karahan, H., Basdar, C. (2017). Effect of different processing technologies on chemical properties of wild-grown edible mushroom Macrolepiota procera var. procera (scop.). Journal of Food Processing and Preservation, 41: e12802.
• Bach, F., Helm, C.V., Bellettini, M.B., Maciel, G.M., Windson, C., Haminiuk, I. (2017). Edible mushrooms: a potential source of essential amino acids, glucans and minerals. International Journal of Food Science and Technology, 52: 2382–2392.
• Bano, Z., Rajarathanam, S. (1982). Pleurotus mushrooms as a nutritious food. In: Tropical mushrooms - Biological Nature and cultivation methods. (Eds. Chang S.T., Quimio, T.H.) The Chinese University Press. Honkong. 363-382.
• Barros, L., Baptista, P., Correia, D.M., Casal, S., Oliveira, B., Ferreira, I.C.F.R. (2007a). Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal. Food Chemistry, 105(1): 140-145.
• Barros, L., Baptista, P., Correia, D.M., Morais, S.J., Ferreira, I.C.F.R. (2007b). Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms. Journal of Agricultural and Food Chemistry, 55: 4781-4788.
• Burton, K., Noble, R. (1993). The influence of flush number, bruising and storage temperature on mushroom quality. Postharvest Biology and Technology 37(1): 39-47.
• Cerón-Guevara, M.I., Rangel-Vargas, E., Lorenzo, J.M., Bermúdez, R., Pateiro, M., Rodriguez, J.A., Sanchez-Ortega, I., Santoz, E.M. (2019). Effect of the addition of edible mushroom flours (Agaricus bisporus and Pleurotus ostreatus) on physicochemical and sensory properties of cold-stored beef patties. Journal of Food Process Preservation, 1-12:e14351.
• Costa, R., Tedone, L., De Grazia, S., Dugo, P., Mondello, L. (2013). Multiple headspace-solid-phase microextraction: An application to quantification of mushroom volatiles. Analytica Chimica Acta, 770, 1–6.
• Diez, V.A., Alvarez, A. (2001). Compositional and nutritional studies on two wild edible mushrooms from Northwest Spain. Food Chemistry, 75: 417-422.
• Doğan, N., Doğan, C. (2021). Egzotik bazı mantarların (Pleurotus ostreatus, Pleurotus eryngii, Hericium erinaceus) fizikokimyasal, biyoaktif ve duyusal özelliklerinin belirlenmesi. Mantar Dergisi, 13(1), 30-36.
• Doğan, N., Doğan, C., Atila, F. (2021). Parts from life-cycle of H. erinaceus: response surface methodology approach to optimize extraction conditions and determination of its antioxidant, antidiabetic and antimicrobial effect. Journal of Microbiology, Biotechnology and Food sciences, 10(6), e3703-e3703.
• Doğan, N., Doğan, C., Çam, M., Hayoğlu, İ. (2020). Optimization and comparison of three cooking methods for wheat flour‐oyster mushroom (P. ostreatus) powder composite chips. Journal of Food Processing and Preservation, 44(11), e14873.
• Erkel, I. (2000). Kültür Mantarı Yetiştiriciliği (Cultivated Mushroom Cultivation). 2. Baskı. İstanbul, Türkiye, Kocaoluk Yayınevi. (In Turkish).
• FAO, (2003). Food and Agriculture Organization (FAO) Food energy-methods of analysis and conversion factors. Report of a technical workshop. FAO Food and Nutrition Paper No. 77, Rome.
• FAO/WHO, (1989). Food and Agriculture Organization/Word Health Organization (FAO/WHO). Protein quality evaluation. Report of the joint FAO/WHO expert consultation. Food and Nutrition Paper no. 51. Food and Agriculture Organizations and the World Health Organization, Rome, Italy.
• Farzana, T., Mohajan, S. (2015). Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom. Food Science & Nutrition, 3(5): 363-369.
• Fernandes, A., Antonio, A.L., Oliveira, M.P.P., Martins, A., Ferreira, I.C.F.R. (2012). Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: A review. Food Chemistry, 135: 641-650.
• Friedman M. (2016). Mushroom polysaccharides: chemistry and antiobesity, antidiabetes, anticancer, and antibiotic properties in cells, rodents, and humans. Foods, 5(4): 80.
• Genccelep, H., Uzun, Y., Tunçturk, Y., Demirel, K. (2009). Determination of mineral contents of wild-grown edible mushrooms. Food Chemistry, 113:1033-1036.
• González, A., Cruz, M., Losoya, C., Nobre, C., Loredo, A., Rodríguez, R., Contreras, C., Belmares, R. (2020). Edible mushrooms as a novel protein source for functional foods. Food & Function, 11: 7400-7414.
• Italian Law (1993). G.U. dell 24/3/1993 no 69, P.17.
• Jaworska, G., Bernas, E. (2009). The effect of preliminary processing and period of storage on the quality of frozen Boletus edulis (Bull: Fr.) mushrooms. Food Chemistry, 113: 936-943.
• Jedidi, I.K., Ayoub, I.K., Philippe, T., Bouzouita, N. (2017). Chemical composition and nutritional value of three Tunisian wild edible mushrooms. Food Measurement, 11: 2069-2075.
• Kalac, P. (2009). Chemical composition and nutritional value of European species of wild growing mushrooms: A review. Food Chemistry, 113: 9-16.
• Kalac, P. (2013). A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms. Journal of the Science of Food and Agriculture, 93: 209-218.
• Kalogeropoulos, N., Yanni, A.E., Koutrotsios, G., Aloupi, M. (2013). Bioactive microconstituents and antioxidant properties of wild edible mushrooms from the island of Lesvos, Greece. Food Chemical Toxicology, 55: 378-385.
• Kalyoncu, F., Ergonul, B., Yildiz, H., Kalmis, E., Solak, M.H. (2010). Chemical composition of four wild edible mushroom species from southwest Anatolia. Gazi University Journal of Science, 23: 375-379.
• Karacabey, E., Aktaş, T., Taşeri, L., Seçkin, G.U. (2020). Examination of different drying methods in Sultana deedless rapes in terms of drying Kinetics. Journal of Tekirdag Agricultural Faculty, 17 (1): 53-63.
• Manzi, P., Marconi, S., Aguzzi, A., Pizzoferrato, L. (2004). Commercial mushrooms: nutritional quality and effect of cooking. Food Chemistry, 84: 201-206.
• Mendil, D., Uluozlu, O.D., Tuzen, M., Hasdemir, E., Sari, H. (2005). Trace metal levels in mushroom samples from Ordu, Turkey. Food Chemistry, 91: 463-467.
• Mukerji, K.G., Manoharachary, C. (2010). Taxonomy and Ecology of Indian Fungi. New Delhi, Bangalore, India, I.K. International Publishing House Pvt. Ltd. P.188.
• Nakılcıoğlu-Taş, E., Ötleş, S. (2020). Kinetics of colour and texture changes of button mushrooms (Agaricus bisporus) coated with chitosan during storage at low temperature. Annals of the Brazilian Academy of Sciences, 92(2): e20181387.
• Omer, I.I., Alfaig, E.A.A. (2020). Chemical composition and nutritional value of some type of wild mushrooms in Blue Nile State. International Journal of Food Science and Biotechnology, 5(2): 22-30.
• Peksen, A., Karaca, G.H. (2000). Samsun İli ve Çevresinde Saptanan Yenilebilir Mantar Türleri ve Bunların Tüketim Potansiyeli (Edible mushroom species and their consumption potential in Samsun province and its surroundings). Türkiye VI. Yemeklik Mantar Kongresi. 20-22 September, P: 100-111. İzmir, Türkiye, (In Turkish).
• Pereira, E., Barros, L., Martins, A., Ferreira, I.C.F.R. (2012). Towards chemical and nutritional inventory of Portuguese wild edible mushrooms in different habitats. Food Chemistry, 130: 394-403.
• Politowicz, J., Lech, K., Lipan, L., Figiel, A., Carbonell-Barrachina, Á.A. (2018). Volatile composition and sensory profile of shiitake mushrooms as affected by drying method. Journal of the Science of Food and Agriculture, 98, 1511-1521.
• Rachappa, P., Sudharma, D.C., Chauhan, O.P., Patki, P.E., Nagaraj, R., Naik, S., Naik, R. (2020). Development and evaluation of white button mushroom based snacks. Journal of Food Processing and Technology, 11:3, 824.
• Rathore, H., Prasad, S., Sharma, S. (2017). Mushroom nutraceuticals for improved nutrition and better human health: A review. Pharma Nutrition, 5(2): 35-46.
• Sarikurkcu, C., Tepe, B., Solak, M.H., Cetinkaya, S. (2012). Metal concentrations of wild edible mushrooms from Turkey. Ecology of Food and Nutrition, 51: 346–363.
• Şahin, F.G., Ülger, Aktaş, T., Orak, H.H. (2012). Effect of different pretreatments and vacuum drying method on drying characteristics and quality criteria of tomato. Journal of Tekirdag Agricultural Faculty, 9(1):15-25.
• Valverde, M.E., Hernández-Pérez, T., Paredes-López, O. (2015). Edible mushrooms: Improving human health and promoting quality life. International Journal of Microbiology, 376387.
• Wani, B.A., Bodha, R.H., Wani, A.H. (2010). Nutritional and medicinal importance of mushrooms. Journal of Medicinal Plant Research, 4(24): 2598-2604.
• Wasser, S. (2002). Medicinal mushrooms as a source of antitumor and immunomodulating polysaccharides. Applied Microbiology and Biotechnology, 60, 258–274.
• Xu, X., Yan, H., Chen, J., Zhang, X. (2011). Bioactive proteins from mushrooms. Biotechnology Advances, 29, 667–674.
• Zeng, X., Suwandi, J., Fuller, J., Doronila, A., Ng, K. (2012). Antioxidant capacity and mineral contents of edible wild Australian mushrooms. Food Science and Technology International, 18(4): 367-379.