Search results for: mushroom.

Authors: M. Ghasemi-Varnamkhasti, S. H. Yoosefian. A. Mohammad- Razdari

Abstract:

The effect of 1.0 kJ/m² Ultraviolet-C (UV-C) light on pH, weight loss, color, and firmness of button mushroom (Agaricus bisporus) tissues during 21-days storage at 4 ºC was studied. UV-C irradiation enhanced pH, weight, color parameters, and firmness of mushroom during storage compared to control treatment. However, application of 1.0 kJ/m² UV-C treatment could effectively induce the increase of weight loss, firmness, and pH to 14.53%, 49.82%, and 10.39%, respectively. These results suggest that the application of UV-C irradiation could be an effective method to maintain the postharvest quality of mushrooms.

Keywords: Mushroom, polyethylene film, quality, UV-C irradiation.

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Authors: Sandoval Villa Héctor, Estrada Velazco Evaristo, Chavarría Alamilla Luis

Abstract:

Pleurotus ostreatus is a common edible mushroom with a number of properties that can help to solve the nutritional and economical problems of people in Chiapas, Mexico. The objective of this project was to produce the mushroom under a sustainable management in which only regional products were allowed as a way to promote the cultivation and consumption of Pleurotus ostreatus; 5 different substrates were tested as well as 2 sanitation methods. The obtained results showed that the highest yields were obtained using corn husk and a thermal sanitation method. Pests and diseases were not a problem during the project but they appeared more in the substrates sanitized with calcium hydroxide.

Keywords: Pleurotus ostreatus, substrates, sanitation.

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Authors: Mary Josephine

Abstract:

Waste of certain process can be the input source of  other sectors in order to reduce environmental pollution. Today there  are more and more solid wastes are generated, but only very small  amount of those are recycled. So, the threatening of environmental  pressure to public health is very serious. The methods considered for  the treatment of solid waste are biogas tanks or processing to make  animal feed and fertilizer, however, they did not perform well. An  alternative approach is growing mushrooms on waste residues. This  is regarded as an environmental friendly solution with potential  economical benefit. The substrate producers do their best to produce  quality substrate at low cost. Apart from other methods, this can be  achieved by employing biologically degradable wastes used as the  resource material component of the substrate. Mushroom growing is  a significant tool for the restoration, replenishment and remediation  of Earth’s overburdened ecosphere. One of the rational methods of  waste utilization involves locally available wastes. The present study  aims to find out the yield of mushroom grown on locally available  waste for free and to conserve our environment by recycling wastes.

 

Keywords: Biodegradable, environment, mushroom, remediation.

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Authors: N. O. Omaka, I. F. Offor, R.C. Ehiri

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The health and environmental risk of eating mushrooms grown in Abakaliki were evaluated in terms of heavy metals accumulation. Mushroom samples were collected from four different farms located at Izzi, Amajim, Amana and Amudo and analyzed for (iron, lead, manganese and cadmium) using Bulk Scientific Atomic Absorption Spectrophotometer 205. Results indicates mean range of concentrations of the trace metals in the mushrooms were Fe (0.22-152. 03), Mn (0.74-9.76), Pb (0.01.0.80), Cd (0.61-0.82) mg/L respectively. Accumulation of Cd on the four locations under investigation was higher than the UK Government Food Science Surveillance and World Health Organization maximum recommended levels in mushroom for human consumption. The Fe and Mn contaminants of Amudo were significant and show the impact of anthropogenic/atmospheric pollution. The potential sources of the heavy metals in the mushrooms were from urban waste, dust from mining and quarrying activities, natural geochemistry of the area, and use of inorganic fertilizers

Keywords: Agaricus campestris, edible, health implication heavy metal, mushroom.

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Authors: Shanmugasundaram Krishnakumari, Paramasivam Rajeswari, Subramanian Kathiravan

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Mushrooms are a group of fleshy macroscopic fungi. They have been valued throughout the world as both edible and medicine. They are highly nutritious with good amount of quality proteins, vitamins and minerals. An edible mushroom, Calocybe indica was selected to validate its nutritional and medicinal properties. Since tissue damage in hyperglycemia has been related to oxidative stress, we evaluated the enzymatic and non-enzymatic antioxidant status in the serum, liver and kidney since they are the target organs in diabetic complications. From the results, increased oxidative stress and decreased antioxidants might be related to the causation of diabetes mellitus. The treatment in the diabetic rats with the Calocybe indica showed an increase in the antioxidant system and decrease in the production of free radicals. The mushrooms which contain antioxidant phytochemicals has potential free radical scavenging capacity and hence can induce the antioxidant system in the body significantly reduces the generated free radicals thereby maintaining the normal levels of the antioxidants

Keywords: Antioxidants, Calocybe indica, diabetes mellitus, edible mushroom, oxidative stress.

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Authors: W. I. Wan Rosli, M. A. Solihah., N. A. Nik Fakurudin, M. S. Aishah, S. S. J. Mohsin

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The nutrient composition and sensory properties of poultry-based patties (PBPs) incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) were studied. The PBPs were formulated with either 0%, 25% or 50% of fresh ground PSC. Results show poultry patty formulated with 25% PSC had protein content of 17.46% lower than the control patty which had 18.13% but it was not significant. Meanwhile, both cooked poultry patties containing 25% and 50% PSC significantly recorded lower concentration of fat at 10.67% and 7.15%, respectively. On the other hand, poultry patty added with 50% ground PSC shows the highest concentration of total dietary fibre (TDF) of 4.90 g/100g compared to poultry patty containing 25% of mushroom (3.40 g/100g) and to the control (1.90g/100g). In addition, patty incorporated with 25% PSC had moisture content of 57.91% which is significantly lower than patty formulated with 50% which had moisture of 61.80%. In the sensory evaluation, there were no differences recorded in all sensory attributes of PSC-based patties judged by untrained panelists. In conclusion, the addition of PSC to replace poultry meat can be recommended for the purpose of lowering production cost, enhancing nutritional composition and maintaining the acceptability of poultry patties.

Keywords: oyster mushroom (PSC), poultry patty, nutrient composition, sensory evaluation

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Authors: Nguyen Thi Kim Dzung, Pham Ngoc Khai, Rainer Ludwig

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The quantitative determination of several trace elements (Cr, As, Se, Cd, Hg, Pb) existing as inorganic impurities in some oriental herb-products such as Lingzhi Mushroom capsules, Philamin powder, etc using ICP-MS has been studied. Various instrumental parameters such as power, gas flow rate, sample depth, as well as the concentration of nitric acid and thick background due to high concentration of possible interferences on the determination of these above-mentioned elements was investigated and the optimum working conditions of the sample measurement on ICP-MS (Agilent-7500a) were reported. Appropriate isotope internal standards were also used to improve the accuracy of mercury determination. Optimal parameters for sampling digestion were also investigated. The recovery of analytical procedure was examined by using a Certified Reference Material (IAEA-CRM 359). The recommended procedure was then applied for the quantitative determination of Cr, As, Se, Cd, Hg, Pb in Lingzhi Mushroom capsule, and Philamine powder samples. The reproducibility of sample measurement (average value between 94 and 102%) and the uncertainty of analytical data (less than 20%) are acceptable.

Keywords: Oriental herbal product, trace elements, ICP-MS, biochemistry, medical chemistry.

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Authors: W. I. Wan Rosli, M. S. Aishah

Abstract:

The grey oyster mushroom, Pleurotus sajor-caju (PSC), is a common edible mushroom and is now grown commercially around the world for food. This fungus has been broadly used as food or food ingredients in various food products for a long time. To enhance the nutritional quality and sensory attributes of bakery-based products, PSC powder is used in the present study to partially replace wheat flour in baked product formulations. The nutrient content and sensory properties of rice-porridge and unleavened bread (paratha) incorporated with various levels of PSC powder were studied. These food items were formulated with either 0%, 2%, 4% or 6% of PSC powder. Results show PSC powder recorded β-glucan at 3.57g/100g. In sensory evaluation, consumers gave higher score to both rice-porridge and paratha bread containing 2-4% PSC compared to those that are not added with PSC powder. The paratha containing 4% PSC powder can be formulated with the intention in improving overall acceptability of paratha bread. Meanwhile, for rice-porridge, consumers prefer the formulated product added with 4% PSC powder. In conclusion, the addition of PSC powder to partially wheat flour can be recommended for the purpose of enhancing nutritional composition and maintaining the acceptability of carbohydrate-based products.

Keywords: Pleurotus sajor-caju (PSC), nutrient contents, sensory evaluation

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Authors: Mohammed Saidu, Afiz Busari, Ali Yuzir, Mohd Razman Salim

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The problem of degradation of agricultural residues from palm oil industry is increasing due to its expansion. Lignocelloulosic waste from these industry represent large amount of unutilized resources, this is due to their high lignin content. Since white rot fungi are capable of degrading lignin, its potential for the degradation of lignocelloulosic waste from palm oil industry was accessed. The lignocellluloses content was measured before and after biodegradation and the rate of reduction was determined. From the results of the biodegradation, it was observed that hemicellulose reduces by 22.62%, cellulose by 20.97% and lignin by 10.65% from the initials lignocelluloses contents. Thus, to improve the digestibility of palm oil mesocarp fibre, treatment by white rot-fungi is recommended.

Keywords: Biological, lignocelluses, oil palm, white rot fungi.

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Authors: Najmeh Shirvani Farsani, Abbas Ali Zamani, Saeed Abbasi, Katayoon Kheradmand

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The toxicity of aqueous extracts of two plants, Nicotiana tobacum and Eucalyptus globulus were investigated against second instar larvae of Lycoriella auripila, one of the most important pests of button mushroom, using agar dilution technique. Seven concentrations of aqueous extracts of both plants were applied on second instar larvae and their mortality were evaluated after 24, 48 and 72 h. The obtained results revealed that aqueous extracts of N. tabacum and E. globulus caused 77.55 and 72.5% mortality of larvae of L. auripila at concentration of 4000 ppm after 72h, respectively. Toxicities of tobacco extract after 24, 48 and 72 h were 1.52, 1.85 and 1.70 times greather than eucalyptus, respectively. The estimated LC50 after 24, 48 and 72 h were 7316.5, 2468.5 and 2013.1 ppm for tobacco and 64870.0, 6839.5 and 3326.4 ppm for eucalyptus, respectively. These plants merit further study as potential insecticides for the control of L. auripila.

Keywords: LC50, Lycoriella auripila, plants extracts, Toxicity

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Authors: Parisa Farzaneh, Azade Harati

Abstract:

Mushrooms or macro-fungi, as an important superfood, contain many bioactive compounds, particularly bio-peptides. In this research, mushroom proteins were extracted by buffer or buffer plus salt (0.15 M), along with ultrasound bath to extract the intercellular protein. As a result, the highest amount of proteins in mushrooms were categorized into albumin. Proteins were also hydrolyzed and changed into peptides through endogenous and exogenous proteases, including gastrointestinal enzymes. The potency of endogenous proteases was also higher in Agaricus bisporus than Terfezia claveryi, as their activity ended at 75 for 15 min. The blanching process, endogenous enzymes, the mixture of gastrointestinal enzymes (pepsin-trypsin-α-chymotrypsin or trypsin- α-chymotrypsin) produced the different antioxidant and antibacterial hydrolysates. The peptide fractions produced with different cut-off ultrafilters also had various levels of radical scavenging, lipid peroxidation inhibition, and antibacterial activities. The bio-peptides with the superior bio-activities (less than 3 kD of T. claveryi) were resistance to various environmental conditions (pH and temperatures). Therefore, they are good options to be added in nutraceutical and pharmaceutical preparations or functional foods, even during processing. 

Keywords: Bio-peptides, mushrooms, gastrointestinal enzymes, bioactivities.

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Authors: Sandra Muizniece-Brasava, Aija Ruzaike, Lija Dukalska, Ilze Stokmane, Liene Strauta

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Experiments have been carried out at the Latvia University of Agriculture Department of Food Technology. The aim of this work was to assess the effect of thermal treatment in flexible retort pouch packaging on the quality of potatoes’ produce during the storage time. Samples were evaluated immediately after retort thermal treatment; and following 1; 2; 3 and 4 storage months at the ambient temperature of +18±2ºC in vacuum packaging from polyamide/polyethylene (PA/PE) and aluminum/polyethylene (Al/PE) film pouches with barrier properties. Experimentally the quality of the potatoes’ produce in dry butter and mushroom dressings was characterized by measuring pH, hardness, color, microbiological properties and sensory evaluation. The sterilization was effective in protecting the produce from physical, chemical, and microbial quality degradation. According to the study of obtained data, it can be argued that the selected product processing technology and packaging materials could be applied to provide the safety and security during four-month storage period.

Keywords: Potatoes’ produce, shelf life, retort thermal treatment and packaging.

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Authors: Behrouz Mosayebi Dehkordi

Abstract:

Simultaneous effects of temperature, immersion time, salt concentration, sucrose concentration, pressure and convective dryer temperature on the combined osmotic dehydration - convective drying of edible button mushrooms were investigated. Experiments were designed according to Central Composite Design with six factors each at five different levels. Response Surface Methodology (RSM) was used to determine the optimum processing conditions that yield maximum water loss and rehydration ratio and minimum solid gain and shrinkage in osmotic-convective drying of edible button mushrooms. Applying surfaces profiler and contour plots optimum operation conditions were found to be temperature of 39 °C, immersion time of 164 min, salt concentration of 14%, sucrose concentration of 53%, pressure of 600 mbar and drying temperature of 40 °C. At these optimum conditions, water loss, solid gain, rehydration ratio and shrinkage were found to be 63.38 (g/100 g initial sample), 3.17 (g/100 g initial sample), 2.26 and 7.15%, respectively.

Keywords: Dehydration, Mushroom, Optimization, Osmotic, Response Surface Methodology

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Authors: Behrouz Mosayebi Dehkordi

Abstract:

Simultaneous effects of temperature, immersion time, salt concentration, sucrose concentration, pressure and convective dryer temperature on the combined osmotic dehydration - convective drying of edible button mushrooms were investigated. Experiments were designed according to Central Composite Design with six factors each at five different levels. Response Surface Methodology (RSM) was used to determine the optimum processing conditions that yield maximum water loss and rehydration ratio and minimum solid gain and shrinkage in osmotic-convective drying of edible button mushrooms. Applying surfaces profiler and contour plots optimum operation conditions were found to be temperature of 39 °C, immersion time of 164 min, salt concentration of 14%, sucrose concentration of 53%, pressure of 600 mbar and drying temperature of 40 °C. At these optimum conditions, water loss, solid gain, rehydration ratio and shrinkage were found to be 63.38 (g/100 g initial sample), 3.17 (g/100 g initial sample), 2.26 and 7.15%, respectively.

Keywords: Dehydration, mushroom, optimization, osmotic, response surface methodology.

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Authors: Michele R. Spier, Denise N. X. Salmon, Renato L. Binati, Luíza C. Piva, Adriane B.P. Medeiros, Carlos R. Soccol

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Phytases are enzymes used as an important component in monogastric animals feeds in order to improve phosphorous availability, since it is not readily assimilated by these animals in the form of the phytate presented in plants and grains. As these enzymes are used in industrial activities, they must retain its catalytic activities during a certain storage period. This study presents information about the stability of 4 different phytases, produced by four macromycetes fungi through solid-state fermentation (SSF). There is a lack of data in literature concerning phytase from macromycetes shelf-life in storage conditions at room, cooling and freezing temperatures. The 4 phytases from macromycetes still had enzymatic activities around 100 days of storage at room temperature. At cooling temperature in 146 days of studies, the phytase from G. stipitatum was the most stable with 44% of the initial activity, in U.gds (units per gram of dried fermented substrate). The freezing temperature was the best condition storage for phytases from G. stipitatum and T. versicolor. Each condition provided a study for each mushroom phytase, totalizing 12 studies. The phytases showed to be stable for a long period without the addition of additives.

Keywords: macromycetes, phytase, solid-state fermentation, wheat bran, stability

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Authors: Arash Taheri

Abstract:

In this paper, Lagrangian coherent structure (LCS) concept is applied to wake flows generated in the up/down-stream of a swimming nematode C. elegans in an intermediate Re number range, i.e., 250-1200. It materializes Lagrangian hidden structures depicting flow transport barriers. To pursue the goals, nematode swimming in a quiescent fluid flow environment is numerically simulated by a two-way fluid-structure interaction (FSI) approach with the aid of immersed boundary method (IBM). In this regard, incompressible Navier-Stokes equations, fully-coupled with Lagrangian deformation equations for the immersed body, are solved using IB2d code. For all simulations, nematode’s body is modeled with a parametrized spring-fiber built-in case available in the computational code. Reverse von-Kármán vortex street formation and vortex shedding characteristics are studied and discussed in details via LCS approach, including grid resolution, integration time and Reynolds number effects. Results unveil presence of different flow regions with distinct fluid particle fates in the swimming animal’s wake and formation of so-called ‘mushroom-shaped’ structures in attracting LCS identities.

Keywords: Lagrangian coherent structure, nematode swimming, fluid-structure interaction, immersed boundary method, bionics.

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