1
|
Kido S, Chosa E, Tanaka R. The effect of six dried and UV-C-irradiated mushrooms powder on lipid oxidation and vitamin D contents of fish meat. Food Chem 2023; 398:133917. [DOI: 10.1016/j.foodchem.2022.133917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 07/28/2022] [Accepted: 08/08/2022] [Indexed: 10/15/2022]
|
2
|
Woldemariam HW, Harmeling H, Emire SA, Teshome PG, Toepfl S, Aganovic K. Pulsed light treatment reduces microorganisms and mycotoxins naturally present in red pepper (
Capsicum annuum
L.
) powder. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Henock Woldemichael Woldemariam
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology Addis Ababa University Addis Ababa Ethiopia
- Department of Food Engineering, College of Biological and Chemical Engineering Addis Ababa Science and Technology University Addis Ababa Ethiopia
| | - Hanna Harmeling
- Advanced Food Research DIL German Institute of Food Technologies e.V Quakenbrück Germany
| | - Shimelis Admassu Emire
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology Addis Ababa University Addis Ababa Ethiopia
| | - Paulos Getachew Teshome
- Center for Food Science and Nutrition, College of Natural and Computational Sciences Addis Ababa University Addis Ababa Ethiopia
| | - Stefan Toepfl
- Advanced Food Research DIL German Institute of Food Technologies e.V Quakenbrück Germany
- Faculty of Agricultural Sciences and Landscape Architecture Osnabrück University of Applied Sciences Osnabrück Germany
| | - Kemal Aganovic
- Advanced Food Research DIL German Institute of Food Technologies e.V Quakenbrück Germany
| |
Collapse
|
3
|
Tiwari A, Singh G, Singh U, Sapra L, Rana V, Sharma V, Srivastava RK, Sharma S. Edible mushrooms: The potential game changer in alleviating vitamin D deficiency and improving human health. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15410] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Abhay Tiwari
- Centre for Rural Development & Technology Indian Institute of Technology (IIT) New Delhi India
| | - Garima Singh
- Centre for Rural Development & Technology Indian Institute of Technology (IIT) New Delhi India
| | - Umesh Singh
- Centre for Rural Development & Technology Indian Institute of Technology (IIT) New Delhi India
| | - Leena Sapra
- Department of Biotechnology All India Institute of Medical Sciences (AIIMS) New Delhi India
| | - Vikrant Rana
- Department of Applied Agriculture School of Basic and Applied Sciences Central University of Punjab Bathinda Punjab India
| | - Vasudha Sharma
- Department of Food Technology Jamia Hamdard New Delhi India
| | - Rupesh K. Srivastava
- Department of Biotechnology All India Institute of Medical Sciences (AIIMS) New Delhi India
| | - Satyawati Sharma
- Centre for Rural Development & Technology Indian Institute of Technology (IIT) New Delhi India
| |
Collapse
|
4
|
Harnessing the potential of UVB irradiation for improving the nutraceutical properties of edible xylotrophic mushroom dried powder. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111913] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
5
|
Neill HR, Gill CIR, McDonald EJ, McRoberts WC, Pourshahidi LK. The future is bright: Biofortification of common foods can improve vitamin D status. Crit Rev Food Sci Nutr 2021; 63:505-521. [PMID: 34291674 DOI: 10.1080/10408398.2021.1950609] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Vitamin D deficiency is a global concern, linked to suboptimal musculoskeletal health and immune function, with status inadequacies owing to variations in UV dependent cutaneous synthesis and limited natural dietary sources. Endogenous biofortification, alongside traditional fortification and supplement usage is urgently needed to address this deficit. Evidence reviewed in the current article clearly demonstrates that feed modification and UV radiation, either independently or used in combination, effectively increases vitamin D content of primary produce or ingredients, albeit in the limited range of food vehicles tested to date (beef/pork/chicken/eggs/fish/bread/mushrooms). Fewer human trials have confirmed that consumption of these biofortified foods can increase circulating 25-hydroxyvitamin D [25(OH)D] concentrations (n = 10), which is of particular importance to avoid vitamin D status declining to nadir during wintertime. Meat is an unexplored yet plausible food vehicle for vitamin D biofortification, owing, at least in part, to its ubiquitous consumption pattern. Consumption of PUFA-enriched meat in human trials demonstrates efficacy (n = 4), lighting the way for exploration of vitamin D-biofortified meats to enhance consumer vitamin D status. Response to vitamin D-biofortified foods varies by food matrix, with vitamin D3-enriched animal-based foods observing the greatest effect in maintaining or elevating 25(OH)D concentrations. Generally, the efficacy of biofortification appears to vary dependent upon vitamer selected for animal feed supplementation (vitamin D2 or D3, or 25(OH)D), baseline participant status and the bioaccessibility from the food matrix. Further research in the form of robust human clinical trials are required to explore the contribution of biofortified foods to vitamin D status.
Collapse
Affiliation(s)
- Holly R Neill
- Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine, UK
| | - Chris I R Gill
- Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine, UK
| | | | | | - L Kirsty Pourshahidi
- Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine, UK
| |
Collapse
|
6
|
Chen D, Wang S, Li M, Hao T, Lin S. The dynamic changes in product attributes of shiitake mushroom pilei and stipes during dehydration by hot air drying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15648] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dong Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
| | - Silu Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
| | - Mengqi Li
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
| | - Tianshu Hao
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
| |
Collapse
|
7
|
Subramaniam S, Jiao S, Zhang Z, Jing P. Impact of post-harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms. Compr Rev Food Sci Food Saf 2021; 20:2560-2595. [PMID: 33786992 DOI: 10.1111/1541-4337.12738] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Revised: 02/07/2021] [Accepted: 02/11/2021] [Indexed: 12/20/2022]
Abstract
Shiitake mushrooms are one of the most popular and highly consumed mushrooms worldwide both in fresh and dry forms. However, it rapidly starts losing its quality immediately after harvest which necessitates processing and/or proper storage before being distributed. However, the processes used for preserving other mushrooms (e.g., Agaricus) become unviable for shiitake due to its uniqueness (higher respiration rate, varied biochemicals, growth, etc.) which demands individual studies on shiitake. This review starts by listing the factors and their interdependence leading to a quality decline in shiitake after harvest. Understanding well about these factors, numerous post-harvest operations preserve shiitake as fresh form for a shorter period and as dried forms for a longer shelf-life. These processes also affect the intrinsic quality and nutrients of shiitake. This review comprehensively summarizes and discusses the effects of chemical processing (washing, fumigation, coating, and ozone), modified atmosphere packaging (including irradiation) on the quality of fresh shiitake while discussing their efficiency in extending their shelf-life by inhibiting microbial spoilage and deterioration in quality including texture, appearance, nutrients, and favor. It also reviews the impact of thermal dehydration on the quality of dried shiitake mushrooms, especially the acquired unique textural, nutritional, and aromatic properties along with their merits and limitations. Since shiitake are preferred to be low-cost consumer products, the applicability of freeze-drying and sophisticated novel methodologies, which prove to be expensive and/or complex, are discussed. The review also outlines the challenges and proposes the subsequent future directives, which either retains/enhances the desirable quality in shiitake mushrooms.
Collapse
Affiliation(s)
- Shankar Subramaniam
- Shanghai Food Safety and Engineering Technology Research Center, Key Laboratory of Urban Agriculture, Ministry of Agriculture, Bor S. Luh Food Safety Research Centre, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Shunshan Jiao
- Shanghai Food Safety and Engineering Technology Research Center, Key Laboratory of Urban Agriculture, Ministry of Agriculture, Bor S. Luh Food Safety Research Centre, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Zhentao Zhang
- Technical Institute of Physics and Chemistry, CAS, Beijing, China
| | - Pu Jing
- Shanghai Food Safety and Engineering Technology Research Center, Key Laboratory of Urban Agriculture, Ministry of Agriculture, Bor S. Luh Food Safety Research Centre, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| |
Collapse
|
8
|
Muszyńska B, Kała K, Włodarczyk A, Krakowska A, Ostachowicz B, Gdula-Argasińska J, Suchocki P. Lentinula edodes as a Source of Bioelements Released into Artificial Digestive Juices and Potential Anti-inflammatory Material. Biol Trace Elem Res 2020; 194:603-613. [PMID: 31256391 PMCID: PMC7015957 DOI: 10.1007/s12011-019-01782-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Accepted: 06/13/2019] [Indexed: 02/03/2023]
Abstract
Lentinula edodes (shiitake), an edible and medicinal mushroom, was chosen for this study with the aim of evaluating the possibility of release of bioelements into artificial digestive juices and analyzing the anti-inflammatory properties. The extracts were prepared from fruiting bodies and biomass enriched with copper (Cu), zinc (Zn), and selenium (Se). The content of bioelements was analyzed by total reflection X-ray fluorescence method. Relatively low content of elements was observed in the fruiting bodies: Cu-1.6, Zn-7.6, and Se-0.12 mg/100 g d.w. compared to mycelial cultures. The anti-inflammatory properties were evaluated in RAW 264.7 cells. Based on the levels of cyclooxygenase 2 protein, nuclear factor erythroid 2-related factor 2, and peroxisome proliferator-activated receptor γ determined using Western blot technique, it was found that the addition of bioelements enhanced the anti-inflammatory properties of mycelium. This indicates that L. edodes cultured on a suitable medium may be used as a potential component of anti-inflammatory products.
Collapse
Affiliation(s)
- Bożena Muszyńska
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Jagiellonian University Medical College, Medyczna 9, 30-688, Krakow, Poland.
| | - Katarzyna Kała
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Jagiellonian University Medical College, Medyczna 9, 30-688, Krakow, Poland
| | - Anna Włodarczyk
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Jagiellonian University Medical College, Medyczna 9, 30-688, Krakow, Poland
| | - Agata Krakowska
- Department of Inorganic and Analytical Chemistry, Faculty of Pharmacy, Jagiellonian University Medical College, Medyczna 9, 30-688, Krakow, Poland
| | - Beata Ostachowicz
- Faculty of Physics and Applied Computer Sciences, AGH University of Science and Technology, Mickiewicza 30, 30-059, Krakow, Poland
| | - Joanna Gdula-Argasińska
- Department of Radioligands, Faculty of Pharmacy, Jagiellonian University Medical College, Medyczna 9, 30-688, Krakow, Poland
| | - Piotr Suchocki
- Department of Bioanalysis and Drug Analysis, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097, Warszawa, Poland
| |
Collapse
|
9
|
Gavahian M, Sheu F, Tsai M, Chu Y. The effects of dielectric barrier discharge plasma gas and plasma‐activated water on texture, color, and bacterial characteristics of shiitake mushroom. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14316] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mohsen Gavahian
- Product and Process Research Center Food Industry Research and Development Institute Hsinchu Taiwan, ROC
| | - Fang‐Hwa Sheu
- Product and Process Research Center Food Industry Research and Development Institute Hsinchu Taiwan, ROC
| | - Meng‐Jen Tsai
- Product and Process Research Center Food Industry Research and Development Institute Hsinchu Taiwan, ROC
| | - Yan‐Hwa Chu
- Product and Process Research Center Food Industry Research and Development Institute Hsinchu Taiwan, ROC
| |
Collapse
|
10
|
A Review of Mushrooms as a Potential Source of Dietary Vitamin D. Nutrients 2018; 10:nu10101498. [PMID: 30322118 PMCID: PMC6213178 DOI: 10.3390/nu10101498] [Citation(s) in RCA: 127] [Impact Index Per Article: 21.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 10/05/2018] [Accepted: 10/11/2018] [Indexed: 12/16/2022] Open
Abstract
When commonly consumed mushroom species are exposed to a source of ultraviolet (UV) radiation, such as sunlight or a UV lamp, they can generate nutritionally relevant amounts of vitamin D. The most common form of vitamin D in mushrooms is D2, with lesser amounts of vitamins D3 and D4, while vitamin D3 is the most common form in animal foods. Although the levels of vitamin D2 in UV-exposed mushrooms may decrease with storage and cooking, if they are consumed before the ‘best-before’ date, vitamin D2 level is likely to remain above 10 μg/100 g fresh weight, which is higher than the level in most vitamin D-containing foods and similar to the daily requirement of vitamin D recommended internationally. Worldwide mushroom consumption has increased markedly in the past four decades, and mushrooms have the potential to be the only non-animal, unfortified food source of vitamin D that can provide a substantial amount of vitamin D2 in a single serve. This review examines the current information on the role of UV radiation in enhancing the concentration of vitamin D2 in mushrooms, the effects of storage and cooking on vitamin D2 content, and the bioavailability of vitamin D2 from mushrooms.
Collapse
|
11
|
John D, Ramaswamy HS. Pulsed light technology to enhance food safety and quality: a mini-review. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.06.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|