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Culinary-Medicinal Mushroom Products as a Potential Source of Vitamin D

卷 19, 册 10, 2017, pp. 925-935
DOI: 10.1615/IntJMedMushrooms.2017024596
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摘要

The incidence of vitamin D deficiency has increased in recent years, mainly in Europe. The consumption of processed mushrooms may play an important role in preventing diseases associated with vitamin D deficiency. We determined the effects of 2 kinds of freezing (blast, cryogenic), canning (mild and strong brine), and drying (air-drying, freeze-drying) on the retention of vitamin D2 and ergosterol in Agaricus bisporus. Fresh and processed A. bisporus mushrooms can be a good dietary source of vitamin D2. After 12 months of storage, canned mushrooms retained the largest amount of vitamin D2 and ergosterol, whereas the smallest amount was retained in dried mushrooms. Cryogenic freezing resulted in higher levels of vitamin D2, whereas ergosterol levels were higher using air-blast freezing. The drying method had a significant effect only on ergosterol levels, which were higher in the case of freeze-drying. Room temperature gave the best results for storing dried mushrooms. In canned mushrooms, the type of brine had an effect only on levels of vitamin D2; retention was higher using the strong brine. Retention of vitamin D2 was higher at cool temperatures, whereas room temperature resulted in higher retention of ergosterol in the canned products.

对本文的引用
  1. Parisi Salvatore, Luo Weihui, The Importance of Maillard Reaction in Processed Foods, in Chemistry of Maillard Reactions in Processed Foods, 2018. Crossref

  2. Popović Marijana, Matana Antonela, Torlak Vesela, Brdar Dubravka, Gunjača Ivana, Boraska Perica Vesna, Barbalić Maja, Kolčić Ivana, Punda Ante, Polašek Ozren, Hayward Caroline, Zemunik Tatijana, The effect of multiple nutrients on plasma parathyroid hormone level in healthy individuals, International Journal of Food Sciences and Nutrition, 70, 5, 2019. Crossref

  3. Gąsecka Monika, Siwulski Marek, Magdziak Zuzanna, Budzyńska Sylwia, Stuper-Szablewska Kinga, Niedzielski Przemysław, Mleczek Mirosław, The effect of drying temperature on bioactive compounds and antioxidant activity of Leccinum scabrum (Bull.) Gray and Hericium erinaceus (Bull.) Pers., Journal of Food Science and Technology, 57, 2, 2020. Crossref

  4. Papoutsis Konstantinos, Grasso Simona, Menon Ajay, Brunton Nigel P., Lyng James G., Jacquier Jean-Christophe, Bhuyan Deep Jyoti, Recovery of ergosterol and vitamin D2 from mushroom waste - Potential valorization by food and pharmaceutical industries, Trends in Food Science & Technology, 99, 2020. Crossref

  5. Bernaś Emilia, Słupski Jacek, Gębczyński Piotr, Edible Mushrooms of the Polish Carpathians, in Cultural Heritage—Possibilities for Land-Centered Societal Development, 13, 2022. Crossref

  6. Nzekoue Franks Kamgang, Sun Yue, Caprioli Giovanni, Vittori Sauro, Sagratini Gianni, Effect of the ultrasound-assisted extraction parameters on the determination of ergosterol and vitamin D2 in Agaricus bisporus, A. bisporus Portobello, and Pleurotus ostreatus mushrooms, Journal of Food Composition and Analysis, 109, 2022. Crossref

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