Boosting Mushroom Benefits: Comparing Techniques for Infusing Active Compounds

Greg Howard
27th June, 2024

Boosting Mushroom Benefits: Comparing Techniques for Infusing Active Compounds

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at Punjab Agricultural University used vacuum impregnation to enhance the nutritional value of sliced button mushrooms
  • The technique significantly increased the content of vitamin C and calcium in the mushrooms
  • The process also reduced browning, making the mushrooms more appealing and nutritious
The recent study conducted by researchers at Punjab Agricultural University explores the enhancement of nutritional value and reduction of browning in sliced button mushrooms (Agaricus bisporus) through the vacuum impregnation (VI) technique[1]. The primary aim was to infuse active compounds, specifically ascorbic acid (vitamin C) and calcium lactate, into the mushrooms, thereby diversifying their food use and improving their physicochemical properties. Vacuum impregnation is a technique used to introduce functional compounds into food products by creating a vacuum environment that allows for better absorption of these compounds. This method has been previously utilized in various studies to fortify different food items. For instance, vacuum impregnation was used to enrich potato snacks with calcium and vitamins C and E, resulting in increased nutrient content and high sensory acceptability[2]. Similarly, whole potatoes were enriched with ascorbic acid using VI, which demonstrated significant retention of vitamin C even after cooking and storage[3]. In the current study, the researchers implemented a central composite design to identify the optimal conditions for the VI process. Four independent factors were considered: immersion time (IT) ranging from 30 to 90 minutes, solution temperature (ST) between 35 and 55°C, solution concentration (SC) from 4% to 12%, and vacuum pressure (VP) spanning 50 to 170 mbar. The optimal conditions determined were an immersion time of 65 minutes, solution temperature of 40°C, solution concentration of 8%, and vacuum pressure of 140 mbar, achieving a desirability function of 0.77. To evaluate the effectiveness of the VI process, two predictive models were employed: response surface methodology (RSM) and artificial neural network (ANN). The RSM model proved to be more accurate, with a higher R^2 value (0.9228 vs. 0.8160) and lower root mean square error (1.4004 vs. 2.1751), χ^2 (2.4491 vs. 5.2762), mean absolute error (1.1177 vs. 1.1611), and absolute average deviation (4.3532 vs. 5.6746) for water loss. Similar patterns were observed for solute gain, ascorbic acid content, titratable acidity, color change, firmness, and pH. The study's findings indicate that vacuum impregnation is an effective method for enhancing the nutritional properties of sliced mushrooms. By optimizing the VI process parameters, the researchers were able to significantly increase the content of ascorbic acid and calcium in the mushrooms while also reducing browning, which is a common issue in sliced mushrooms. The success of this study builds on previous research that demonstrated the potential of vacuum impregnation for nutrient fortification in various food products. For example, vacuum impregnation was used to fortify potato chips with calcium and zinc, resulting in a product that could meet a significant portion of the daily recommended intake for these minerals in children and teenagers[4]. Additionally, vacuum impregnation has been shown to improve the antimicrobial efficacy of washing processes in produce, such as broccoli, by enhancing the accessibility of sanitizers to protected sites on the produce surface[5]. In conclusion, the study conducted by Punjab Agricultural University successfully demonstrates the potential of vacuum impregnation to enhance the nutritional value and reduce the browning of sliced button mushrooms. By optimizing the VI process parameters, the researchers were able to achieve significant improvements in the physicochemical properties of the mushrooms, making them a more nutritious and appealing food option. This research not only adds to the growing body of evidence supporting the use of vacuum impregnation for nutrient fortification but also highlights its applicability to a wide range of food products.

BiotechBiochemMycology

References

Main Study

1) Infusion of active compound into sliced button mushrooms through vacuum impregnation to improve functionality: Comparing response surface methodology and artificial neural network.

Published 26th June, 2024

https://doi.org/10.1111/1750-3841.17166

Related Studies

2) Potato snacks added with active components: effects of the vacuum impregnation and drying processes.

https://doi.org/10.1007/s13197-019-04188-5

3) Ascorbic acid enrichment of whole potato tuber by vacuum-impregnation.

https://doi.org/10.1016/j.foodchem.2011.01.111

4) Vacuum impregnation: a promising way for mineral fortification in potato porous matrix (potato chips).

https://doi.org/10.1007/s13197-016-2424-4

5) Enhanced antimicrobial effect of organic acid washing against foodborne pathogens on broccoli by vacuum impregnation.

https://doi.org/10.1016/j.ijfoodmicro.2015.10.004


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