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Itaconic acid (IA)–choline chloride (CC) deep eutectic solvents (DES) were prepared and characterized by NMR, TGA, and DSC. Poly(itaconic acid–co–bisacrylamide) hydrogels were synthesized by in situ polymerization‐crosslinking of the DES. For comparison, the hydrogels were also prepared in water under the same process conditions, that is, temperature, time, initial concentration of the monomer, the initiator, and N,N′‐methylenebisacrylamide (BAA) as the cross‐linking agent. Chemical structure of the polymers was proved by elemental analysis and FTIR. The values of insoluble gel fraction and water swelling of obtained hydrogels suggest that polymers prepared in DES have higher cross‐link density. Preliminary comparative studies of polymerization of IA in water and in DES medium indicated higher polymerization rate resulting from the presence of the choline salt, what might explain properties of the hydrogels prepared in DES. This study shows that DES can be used both as a solvent and catalyst in free‐radical polymerization processes. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014, 131, 40608.

This work compares changes during the production process and storage period in the texture of canned Agaricus bisporus and Boletus edulis mushrooms previously blanched in water, blanched or soaked and blanched in solutions containing citric, l-ascorbic and lactic acids. The texture was examined using instruments [textural profile analysis (TPA), Kramer shear cell (KSC)] and sensory analysis [five-point, profiling (P)]. Canning B. edulis mushrooms reduced their hardness, chewiness and gumminess (TPA), the values for force and work (KC), and brittleness and crispiness (P), although increasing their cohesiveness (TPA). Canning A. bisporus mushrooms reduced their hardness (TPA) and the expenditure of work, but increased their cohesiveness, hardness, crispiness and firmness (P). Twelve-month storage of both species of canned mushrooms led to a reduction in brittleness and crispiness (P). The type of pre-treatment applied affected the texture only when determined using profile analysis, and significant differences in hardness, crispiness and firmness between blanched-only and soaked and blanched products were mainly found in B. edulis.

The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters (a*, h*), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 °C revealed the total viable count over 106 and contamination with lactic acid bacteria. Fried mushrooms stored at 4 °C for 96 h were free from microorganisms.

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