جستجوی مقالات مرتبط با کلیدواژه « قارچ خوراکی » در نشریات گروه « صنایع غذایی »

Due to concerns about the safety and long-term health of synthetic antioxidants such as BHT and BHA, the use of natural compounds with antioxidant properties, such as bioactive peptides, has attracted the attention of many researchers. The aim of this study was to determine the optimum hydrolysis time of edible mushroom protein (Agaricus bisporus) with alcalase enzyme to produce protein hydrolyzate with high antioxidant properties. For this study, first edible mushrooms were converted into powder and then was hydrolyzed in different times of 200, 150, 100, 50 and 250 minutes with an enzyme to substrate of 2% at temperature of 50 °C and then appropriate treatment based on antioxidant properties of the produced sample was determined. The results showed that hydrolysis time 200 minutes is suitable to achieve maximum antioxidant properties. Next, the effect of different concentrations (10 to 50 mg/ml) of hydrolyzed protein prepared under optimal conditions on the antioxidant properties of the product compared to ascorbic acid (50 mg/ml) was investigated. In all the tests, the product showed a concentration-dependent behavior and with increasing concentration, the DPPH free radical scavenging, iron ion reduction power and total antioxidant power increased and in concentrations of 40 and 50 mg/ml the antioxidant power was similar to ascorbic acid (50 mg/ml). The results showed that the hydrolyzed protein produced has the potential to be used as a functional ingredient and as an alternative to synthetic antioxidants in food formulations.

In this research, the effects of carboxymethyl cellulose (CMC) contains lemon peel and walnut shell essential oils as edible coatings on the shelf life and postharvest losses of mushrooms were studied. Mushrooms were stored at 4 °C for 12 days and physicochemical characteristics were analyzed after 0, 4, 8 and 12 days of storage. During cold storage, the uncoated mushrooms showed rapid weight loss and total soluble solid changes while mushrooms treated with CMC coating containing lemon peel and walnut shell essential oils significantly (p<0.05) delayed these phenomena. Although firmness of both coated and control samples decreased throughout storage, the use of CMC-essential oils coating significantly (p<0.05) reduced the loss of firmness in mushroom samples. The L* value changes of the mushrooms coated with CMC-essential oils was lower than that of others. A significant (p<0.05) decrease in L* value and a significant (p<0.05) increase in a and b values occurred in all mushrooms during the maintenance period. The use of edible coating led to significant (p<0.05) decrease in number of microorganisms of the mushrooms during all days of storage. Incorporation of the essential oils into CMC coating solution caused increase in microbial quality of the coated samples. Using the CMC coating containing 3% lemon peel essential oil led to significantly increasing (p<0.05) of sensory parameter scores, so that the treatment containing 3% lemon peel essential oil had the highest acceptability score compared to control and other treatments.

White edible button mushroom (Agaricus bisporus) is one of the most sensitive postharvest agricultural products physiologically. Poor management and high humidity of freshly harvested horticultural products have reduced their shelf life and thus increased biowastes, so increasing the shelf life of fruits and vegetables to reduce waste is one of the essential goals of postharvest management. The shelf life of button mushrooms with minimal processing is between two and four days at average ambient temperature due to enzymatic browning. A method in increasing the storage of edible mushrooms is using power ultrasonic washing along with other treatments. Ultrasonics is one of the practical methods of non-contact washing of vegetables and fruits with sensitive textures. Ultrasound pretreatment involves immersing the fruit in distilled water or aqueous solution and applying the ultrasound simultaneously. Ultrasound causes a series of rapid contractions and intermittent expansions. The objective of this study was to investigate the effects of using power ultrasound alone and in combination with other treatments such as hydrogen peroxide and ozone on improving the postharvest characteristics of ediblemushrooms.

In this study, the button fungus (Agaricus bisporus) was used. The fungi were relatively the same size without physical damage and fungal infections. In order to create ultrasonic waves, a Unident Geneve ultrasonic bath machine made in Switzerland with a production power of 100 watts and a frequency of 20 to 35 kHz was used to wash the desired product. The application time of ultrasound for this study was 4 and 6 minutes and it was used at a constant temperature of 20 degrees Celsius. Also, in this research, the ARDA Ozone Plus series ozone generator was used to produce ozone. The amount of ozone produced by this device without oxygen capsule (mgr) is 200 ⁄h. In the present study, the effect of different treatments on increasing the storage of edible mushrooms, physical and chemical properties such as weight loss, pH, stiffness, soluble solids and microbial load were tested.

Weight loss percentage is one of the most important factors in quality assessment in fruits and vegetables, which is directly related to the amount of moisture content in the samples. During the storage period, the lower the moisture release rate, the smaller this factor becomes, which indicates the retention of moisture in the sample and its quality stability. Comparison of samples During the storage period, there is an increasing trend in weight loss of samples that the amount of weight loss in the control sample is significantly higher than the samples washed by ultrasound. As the amount of maturation due to cell disintegration due to enzymatic activity increases, the firmness of the fruit tissue will also decrease. Tissue loss is the most important change during the storage period of fruits and vegetables and depends on the rate of metabolic changes and water. The reason for the increase in stiffness again is that the fruit and vegetable samples usually start to lose their water gradually. Obviously, this leads to an increase in their stiffness index. Changes in the texture of the fungal cap are an important criterion for determining the quality, amount of metabolic changes and the amount of water in its texture. Decreased strength and softening in the fungal cap tissue is related to the activity of microorganisms and enzyme production. Bacteria with enzymatic activity on the mushroom cause the interstitial material in the mushroom cap to break down and lead to cell destruction, resulting in the loss of tissue and shrinkage. At the end of the twelfth day of storage, the lowest stiffness is related to the ultrasonic treatment of 4 minutes and the highest stiffness is related to the treatment with washing with distilled water for 4 minutes, which shows the highest amount of wood and drying of the fungus. The reason for the decrease in stiffness during the storage period may be due to the breakdown of enzymes, water depletion or degradation of pectic substances in the fruit. The soluble solids from the fungus to distilled water are subjected to ultrasound. The results show that the treatments washed with sonication and hydrogen peroxide have a high performance in terms of microbial load control compared to the control mode and other treatments and have a significant difference at the level of 0.01. Ultrasonic treatment with hydrogen peroxide for 6 minutes of ripple on the first day of storage had 61 and at the end of the storage period had 87.5 cfu / g microbial load.

Ultrasonic washing of agricultural products is one of the ways to increase the shelf life of agricultural and horticultural products. The results of this study show that the samples of mushroom washed with sonication and hydrogen peroxide have a high performance in terms of microbial population control compared to the control mode and other treatments and have a significant difference. Ultrasonic treatment with hydrogen peroxide for 6 minutes on the first day of storage had 61 and at the end of storage period 87.5 cfu / g microbial load. Samples with ozone and ozone-containing treatments combined with sonication with ultrasound have a higher ability to maintain the strength of mushroom tissue. According to the studied treatments and traits, the obtained results show that the sonication treatment with ultrasound with hydrogen peroxide for 6 minutes has the best performance to increase the shelf life of the edible mushroom.

In this study, active polyethylene films containing silver nanoparticles to increase the shelf life of mushroom were produced. For this purpose, silver nanoparticles with different levels (0, 0.5, 1, 2 and 3% based on polymer weight) were added and its effect on the characteristics of the mushroom, microbial characteristics and sensory properties was evaluated. Mushrooms were stored at 4 °C for 12 days and physicochemical characteristics were analyzed after 0, 4, 8 and 12 days of storage. Increasing the concentration of nanoparticles in the polymer structure leads to decreasing weight loss and total soluble solid changes in mushroom samples compared to the control sample. The increasing the concentration of silver nanoparticles significantly (p<0.05) reduced the loss of firmness in the samples. The L* value changes of the mushrooms coated with polymer-silver nanoparticles was lower than the control samples. A significant (p<0.05) decrease in L* value and a significant (p<0.05) increase in a and b values occurred in all mushrooms during the maintenance period. The use of polymer-silver nanoparticles coating led to significant (p<0.05) decrease in number of microorganisms of the mushrooms during all days of storage compared to the control sample. Incorporation of silver nanoparticles caused decrease in microbial count of the coated samples. In all treatments, increasing the silver nanoparticles level caused to improve the physicochemical, microbial and sensory properties of mushroom samples. Based on sensory evaluation was found that using the polyethylene film containing 3% the silver nanoparticles led to significantly increasing (p<0.05) of sensory parameter scores, so that the treatment wrapped with the polymer containing 3% the nanoparticles had the highest acceptability score (5 out of 5) compared to control and other treatments. Overall it can be concluded that utilization 3% silver nanoparticles in the polymer structure resulted in the desirable physicochemical and microbial quality and sensory properties in the mushroom samples.

The final quality of drying product should be considered as one of the most important indicators in the drying process.In this research, the effects of gamma irradiation doses (0, 1.2, 2.4 and 3.6 kGy), drying temperature (50, 60 and 70°C) and slice thickness of mushrooms (3 and 5 mm) on the surface shrinkage and rehydration ratiowere studied.Thin-layer dryer based on machine vision was used for the experiment.The results showed that the simple and intraction effects of the factorson the surface shrinkage and rehydration ratio weresignificant(P<0.01)in most cases.By increasing irradiation dose, shrinkage slightly increased, and rehydration ratio in dried samples were increased. Also,the maximum rehydration ratiowas 3.43g/gin dose of 3.6 kGy anddryingtemperature of 60°C in the thickness of 3 mm.Finally, shrinkage increased by increasing drying temperature and decreasing slicethickness of mushroom.So that the minimum and maximum values of surface shrinkagewere 0.461 and 0.667, respectively.

Lentinula edodes mushroom is the edible and medicinal mushroom. The flavor, pleasant odor and pharmaceutical attribute it has been noted. In different country experimental cultivation of Lentinula edodes has been carried out using wood shavings with or without Coffee pulp, sugar cane bagasse, and straw from several cereals. The purpose of this study is investigation about optimal growth conditions of Lentinula edodes under laboratory conditions. The experiment designed based on taghuchi design by 8 different composts with 3 different woods on process of mycelium growth and compost weight increasing with 3 replicates. Results showed the compost that contains molasses, wheat straw and wheat bran had the most rate growth on the compost weight increasing and mycelium growth. Also the compost with just wood chips not have any nutrient material had shown the minimum result of mycelium growth. Analysis of data shows that the different types of woods have no significant effect on mycelium growth. However, molasses and wheat bran addition have significant effect on mycelium growth.