Combined Effect of Bioactive Compound Enrichment Using Rosa damascena Distillation Side Streams and an Optimized Osmotic Treatment on the Stability of Frozen Oyster Mushrooms

This study aimed to optimize the osmotic dehydration process of strawberry slices by examining the effects of glycerol concentration, immersion time, and temperature on water loss and solid gain. Additionally, the study explored the use of chokeberry infusion to enhance the total phenolic content of the strawberries, thereby increasing their nutritional value. Using the Box–Behnken design and response surface methodology, the study identified optimal conditions to maximize water loss and solid gain. The findings revealed that high glycerol concentration (60% w/w) and temperature (50 °C), combined with optimal immersion times, significantly influenced water loss and solid gain. Experimental validations confirmed the model’s predictions, showing high prediction accuracy (87.37% to 87.69%) for water loss determination but moderate prediction accuracy (42.80% to 64.72%) for solid gain. The immersion of strawberry slices in a hypertonic osmotic chokeberry infusion for 170–220 min maximized the migration of natural antioxidants. Moreover, the osmotic dehydration process effectively reduced water activity and moisture content, enhancing the strawberries’ shelf stability. Furthermore, the addition of calcium chloride (CaCl2) helped maintain the strawberries’ firmness and color during dehydration. Overall, the optimized osmotic dehydration process preserved the structural integrity and improved the nutritional profile and preservation quality of the strawberries, suitable for preparation of various fruit-based products.

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Impact of Dehydration Techniques on the Nutritional and Microbial Profiles of Dried Mushrooms

Moutia,

Lakatos,

Kovács

2024

Foods

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The global consumption of dried mushrooms has increased worldwide because of their rich nutritional value and culinary versatility. Dehydration methods such as sun drying, hot air drying, freeze drying, and microwave drying are employed to prolong the shelf life of a food product. These methods can also affect the food product’s nutritional value and the final product’s microbial profile. Each technique affects the retention of essential nutrients like vitamins, minerals, and bioactive compounds differently. Additionally, these techniques vary in their effectiveness at reducing microbial load, impacting the dried mushrooms’ safety and shelf life. This review addresses the gap in understanding how different dehydration methods influence dried mushrooms’ nutritional quality and microbial safety, which is crucial for optimizing their processing and consumption. It targets researchers, food processors, and consumers seeking to improve the quality and safety of dried mushrooms. This review comprehensively examines the impact of major dehydration techniques, including sun drying, hot air drying, microwave drying, and freeze drying, on the nutritional and microbial profiles of dried mushrooms. Each method is evaluated for its effectiveness in preserving essential nutrients and reducing microbial load. Current research indicates that freeze drying is particularly effective in preserving nutritional quality, while hot air and microwave drying significantly reduce microbial load. However, more well-designed studies are needed to fully understand the implications of these methods for safety and nutritional benefits. These findings are valuable for optimizing dehydration methods for high-quality dried mushrooms that are suited for culinary and medicinal use.

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Combined Effect of Bioactive Compound Enrichment Using Rosa damascena Distillation Side Streams and an Optimized Osmotic Treatment on the Stability of Frozen Oyster Mushrooms

Cited by 3 publications

References 61 publications

Sprout it: A Data-Driven Approach to Mushroom Farming with Batch Tracking, Yield Calculation, and Harvest Optimization

Sprout it: A Data-Driven Approach to Mushroom Farming with Batch Tracking, Yield Calculation, and Harvest Optimization

Enhancing the Nutritional Value and Preservation Quality of Strawberries through an Optimized Osmotic Dehydration Process

Impact of Dehydration Techniques on the Nutritional and Microbial Profiles of Dried Mushrooms

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