Agro-Industrial Waste Conversion Into Medicinal Mushroom Cultivation

Julian, Arianne V.; Reyes, Renato G.; Eguchi, Fumio

doi:10.1016/b978-0-12-409548-9.11042-5

Cited by 18 publications

(19 citation statements)

References 7 publications

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“…), medicinal and probiotic properties, antitumor activity, reduction of serum and liver cholesterol levels, etc. (Julian et al., 2019; Reguła & Siwulski, 2007). Lovastatin (C 24 H 36 O 5 , monacolin K, mevinolin, or mevacor) produced as a secondary metabolite by Pleurotus ostreatus growth which can be used a food supplement for hypercholesterolemia patients and also it is effective on coronary heart disease (Alarcón & Aguila, 2006; Alarcón et al., 2003).…”

Section: Introductionmentioning

confidence: 99%

Effect of vacuum drying temperature and pressure on the drying and desorption characteristics, and lovastatin content of the oyster mushroom ( Pleurotus ostreatus ) slices

Demiray

Koç²

2021

J. Food Process. Preserv.

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The aim of this study was to investigate the effect of vacuum drying conditions on the quality characteristics of oyster mushroom slices. The moisture desorption isotherms and changes in the lovastatin content of samples during drying were also determined. Drying generally took place in both constant and falling rate periods. Page and GAB models with the highest R 2 and lowest χ 2 and RMSE values were found to satisfactorily describe the drying and desorption behavior of the oyster mushroom slices. An increase in vacuum temperature resulted in a decrease in L and Hue angle, however, the opposite effect was observed for a, b, ΔE, and chroma (p < .05). Lovastatin degradation followed the first-order reaction kinetic and average lovastatin losses were calculated as 69.47%, 73.88%, and 83.98% for 45, 55, and 65°C temperatures and 74.72% and 76.82% for 0.04 and 0.08 MPa absolute pressures, respectively. Practical applications The perishable structure of mushrooms shortens its shelf life and makes postharvest processing methods such as drying, freezing, canning, etc. mandatory. Drying is a common method that is used to extend the shelf life and increase the consumption of oyster mushrooms in the off-seasons. Although the mushrooms are generally dried as a whole or slice, dried mushrooms can be used as ingredients in sauces and instant soups. That is why the drying of mushrooms by an appropriate drying method is essential. The vacuum drying technique generally prefers for oxidizable and temperature-sensitive products. The vacuum drying method has many advantages like low drying temperature, oxygen-free environment, etc. that provides a higher quality product. This study focused on the effect of vacuum drying conditions (temperature and pressure) on the drying kinetics, quality characteristics, moisture desorption isotherms, and changes in the lovastatin content during drying of the oyster mushroom slices.

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Section: Introductionmentioning

confidence: 99%

Effect of vacuum drying temperature and pressure on the drying and desorption characteristics, and lovastatin content of the oyster mushroom ( Pleurotus ostreatus ) slices

Demiray

Koç²

2021

J. Food Process. Preserv.

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“…Microporus xanthopus, Auricularia auricula, Trametes versicolor, and Schyzophyllum commune. There are woodrot fungi that can be consumed, such as A. auricula and S. commune, while non-edible ones, such as M. xanthopus and T. versicolor, are a group of fungi that can break down cellulose and lignin so that wood becomes rotten, and the strength of its elastic fibers drops rapidly (Herliyana et al 2011;Julian et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Phytochemical screening and antioxidant activity of wild mushrooms growing in tropical regions

et al. 2021

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Abstract. Herawati E, Ramadhan R, Ariyani F, Marjenah, Kusuma IW, Suwinarti W, Mardji D, Amirta R, Arung ET. 2021. Phytochemical screening and antioxidant activity of wild mushrooms growing in tropical regions. Biodiversitas 22: 4716-4721. This study aims to determine the presence of secondary metabolites which generally have bioactivity that is antioxidant with phytochemical tests and antioxidant tests in Auricularia auricula, Schyzophyllum commune, Microporus xanthopus, and Trametes versicolor fungi that grow in the wild. Phytochemical analysis was carried out by testing color changes and modifications, while antioxidant tests were carried out by using a UV-Vis spectrophotometer and a DPPH solution (1,1-diphenyl-2-picrylhydrazyl). This research found that edible wood fungus that grows, wild such as A. auricula, contains secondary metabolites, namely flavonoids, triterpenoids, saponins, and tannins, but does not contain steroids, alkaloids, carotenoids, or coumarin, while S. commune contains secondary metabolites, namely flavonoids, steroids, tannins, and coumarin, but does not contain triterpenoids, alkaloids, carotenoids, or saponins and non-edible wood fungus, such as M. xanthopus, contains secondary metabolites, namely, flavonoids, saponins, tannins, coumarin, and steroids, but does not contain triterpenoids, alkaloids, or carotenoids, while T. versicolor contains compounds, secondary metabolites, flavonoids, saponin, tannins, coumarin, and triterpenoids, but does not contain steroids, alkaloids, or carotenoids. The antioxidant test results are based on IC50 calculations; it is known that the IC50 value of A. auricula is 499.25 g/mL, while S. commune is 121.37 g/mL, M. xanthopus is 251.20 g/mL, and T. versicolor is 493.04 g/mL. Based on the research results, edible and inedible wood mushroom extracts contain several phytochemicals and show potential for antioxidant activity.

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“…During the last two decades, there has been a 30-fold increase in the global supply of cultivated edible mushrooms, following their constantly increasing consumption [1]. Pleurotus mushrooms hold the second place in the total production, which is mostly due to their relative ease of cultivation in a wide range of lignocellulosic agro-residues combined with their rather limited infrastructure requirements [1][2][3][4][5]. P. ostreatus presents a cosmopolitan distribution and is the most widely cultivated Pleurotus species.…”

Section: Introductionmentioning

confidence: 99%

Pleurotus Mushrooms Content in Glucans and Ergosterol Assessed by ATR-FTIR Spectroscopy and Multivariate Analysis

Bekiaris

Tagkouli

Koutrotsios

et al. 2020

Foods

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Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy was used to monitor the infrared absorption spectra of 79 mushroom samples from 29 Pleurotus ostreatus, P. eryngii and P. nebrodensis strains cultivated on wheat straw, grape marc and/or by-products of the olive industry. The spectroscopic analysis provided a chemical insight into the mushrooms examined, while qualitative and quantitative differences in regions related to proteins, phenolic compounds and polysaccharides were revealed among the species and substrates studied. Moreover, by using advanced chemometrics, correlations of the recorded mushrooms’ spectra versus their content in glucans and ergosterol, commonly determined through traditional analytical techniques, allowed the development of models predicting such contents with a good predictive power (R2: 0.80–0.84) and accuracy (low root mean square error, low relative error and representative to the predicted compounds spectral regions used for the calibrations). Findings indicate that FTIR spectroscopy could be exploited as a potential process analytical technology tool in the mushroom industry to characterize mushrooms and to assess their content in bioactive compounds.

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Agro-Industrial Waste Conversion Into Medicinal Mushroom Cultivation

Cited by 18 publications

References 7 publications

Effect of vacuum drying temperature and pressure on the drying and desorption characteristics, and lovastatin content of the oyster mushroom ( Pleurotus ostreatus ) slices

Effect of vacuum drying temperature and pressure on the drying and desorption characteristics, and lovastatin content of the oyster mushroom ( Pleurotus ostreatus ) slices

Phytochemical screening and antioxidant activity of wild mushrooms growing in tropical regions

Pleurotus Mushrooms Content in Glucans and Ergosterol Assessed by ATR-FTIR Spectroscopy and Multivariate Analysis

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