Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation

Jabłońska‐Ryś, Ewa; Sławińska, Aneta; Skrzypczak, Katarzyna; Goral, Karolina

doi:10.3390/foods11111553

Cited by 15 publications

(16 citation statements)

References 54 publications

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“…A . bisporus also is one of the four most popular fungal species in the world [ 36 ]. There are several varieties of button mushrooms available for sale that differ in colour, size and maturity of the fruiting bodies: white, cremini, and portobello.…”

Section: Introductionmentioning

confidence: 99%

Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality

Sławińska

Sołowiej

Radzki

et al. 2022

Foods

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Supplementation of food products with mushroom powder increases their health-promoting value, but at the same time affects technological quality, which often play a key role for consumers. The aim of the research was to determine the effect of adding freeze-dried white and brown button mushrooms (2.5% and 5%) to wheat bread on its health-promoting properties such as antioxidant activity (DPPH, FRAP), total polyphenols and vitamin D2 content and as well as the technological quality as colour and texture. The breads were supplemented with mushroom lyophilisates, which were exposed to UVB radiation in order to increase their vitamin D2 content. The content of total polyphenols and antioxidant properties were determined spectrophotometrically, and the content of vitamin D2 by ultra-high performance liquid chromatography coupled to triple quadrupole spectrometer (UHPLC/MS/MS analysis). Colour parameters were determined in the CIE-Lab system and texture profile analysis (TPA) and sensory evaluation of the baked products were performed. The addition of dried mushrooms significantly increased the content of bioactive compounds (total polyphenols, vitamin D2) and the antioxidant properties of bread. A small addition of mushrooms caused a significant change in the basic technological quality of breads (colour parameters, specific volume, hardness, cohesiveness, springiness). At the same time, supplementation with mushroom lyophilisates has a positive effect on most analysed attributes in the nine-point hedonic scale. Based on the conducted research, it can be concluded that mushroom lyophilisates can be a valuable raw material for the fortification of bread, which is a good matrix and carrier of substances with documented biological activities.

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Section: Introductionmentioning

confidence: 99%

Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality

Sławińska

Sołowiej

Radzki

et al. 2022

Foods

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“…plantarum -fermented emmer-based beverages supplemented with fruit juices have been reported, indicating Ltp. plantarum 75 is a vigorous heterofermenter that can thrive at low pH [ 29 ].…”

Section: Resultsmentioning

confidence: 99%

Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion

Moloto¹,

Akinola²,

Seke³

et al. 2023

Foods

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This study investigated the effects of Lactiplantibacillus plantarum 75 (LAB 75) fermentation at 37 °C for 48 h on the pH, total soluble solids (TSS), colour, total titratable acidity (TTA), carotenoids, and bioactivities of cowpea leaf smoothies from three cultivars (VOP 1, VOP 3, and VOP 4). Fermentation reduced the pH from 6.57 to 5.05 after 48 h. The TTA increased with the fermentation period, whilst the TSS reduced. Fermentation of the smoothies resulted in the least colour changes (∆E) in VOP 1 after 48 h. Fermentation of cowpea smoothies (VOP 1, VOP 3, and VOP 4) improved the antioxidant capacity (FRAP, DPPH, and ABTS), which was attributed to the increase in total phenolic compounds and carotenoid constituents in all of the fermented cowpea smoothies. VOP 1 was further selected for analysis due to its high phenolic content and antioxidant activity. The VOP 1 smoothie fermented for 24 h showed the lowest reduction in TPC (11%) and had the highest antioxidant (FRAP, DPPH, and ABTS) activity. Ltp. plantarum 75 was viable and survived the harsh conditions of the gastrointestinal tract, and, hence, could be used as a probiotic. VOP 1 intestinal digesta showed significantly higher glucose uptake relative to the undigested and the gastric digesta, while the gastric phase had higher levels of α-amylase and α-glucosidase compared to the undigested samples.

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“…They were purchased from producers and intended for further processing immediately after harvest (maximum after 4 h). Two strains of LAB used in a previous study [17]-Lactiplantibacillus plantarum 299v with documented probiotic properties (Probi AB, Lund, Sweden) and L. plantarum EK3, i.e., one of the isolates obtained from fermented button mushrooms in previous research [39]were the starter cultures. The bacteria were propagated twice in MRS broth (Biocorp, Warsaw, Poland) and incubated (TK-2, Cabrolab, Warsaw, Poland) overnight at 30 • C. After centrifugation (MPW 350-R, MPW, Warsaw, Poland) at 1400× g for 10 min, microbial cells were harvested and washed twice in sterile 0.9% NaCl (P.O.Ch., Gliwice, Poland) before inoculation.…”

Section: Raw Materialsmentioning

confidence: 99%

“…Nevertheless, they have been the subject of several research studies focused mainly on the optimisation of the technological process and, in particular, the assessment of the impact of starter cultures and the addition of sugar as a substrate for lactic bacteria (LAB) on the course of the fermentation process [10][11][12][13][14]. The effect of lactic acid fermentation on antioxidant properties, total content of phenolic compounds [15,16], and changes in the content of free sugars and organic acids [17] have been investigated as well [17]. The final products were subjected to sensory evaluation, and the high scores achieved suggest that fermented mushrooms may be accepted by potential consumers [16,17].…”

Section: Introductionmentioning

confidence: 99%

“…The effect of lactic acid fermentation on antioxidant properties, total content of phenolic compounds [15,16], and changes in the content of free sugars and organic acids [17] have been investigated as well [17]. The final products were subjected to sensory evaluation, and the high scores achieved suggest that fermented mushrooms may be accepted by potential consumers [16,17]. The most important features in the assessment of food product quality are, e.g., its physical properties, such as the colour and texture.…”

Section: Introductionmentioning

confidence: 99%

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Content of Biogenic Amines and Physical Properties of Lacto-Fermented Button Mushrooms

et al. 2022

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The aim of the study was to assess the content of biogenic amines and physical properties of fruiting bodies of white and brown button mushrooms subjected to the process of controlled lactic acid fermentation. Lactiplantibacillus plantarum 299v with documented probiotic properties and L. plantarum EK3, i.e., an isolate obtained from spontaneously fermented button mushrooms, were used as starter strains. Fresh, blanched, fermented, and refrigerated fruiting bodies were analysed. The mushroom samples were found to contain three amines: spermidine, putrescine, and tyramine in amounts that do not pose a threat to consumer health. The highest content of spermidine was found in the fruiting bodies of unprocessed brown and white mushrooms (367.22 ± 14.19 and 266.47 ± 13.38 mg/kg, respectively). Putrescine and tyramine were found only in the fermented mushrooms. Putrescine ranged from 0.58 ± 0.25 to 10.11 ± 0.5 mg/kg, while tyramine ranged from 1.44 ± 0.25 to 69.04 ± 1.39 mg/kg. Histamine, which is the most toxic biogenic amine, was not detected in any of the samples. The technological process caused substantial changes in all colour parameters. The blanching process resulted in a decrease in the value of parameter L* and an increase in the value of parameters a* and b*. The process of lactic acid fermentation increased the brightness parameter. It also caused a substantial increase in the yellowness parameter and reduced the redness of the fermented mushrooms. Blanching exerted a significant effect on the texture of the mushroom fruiting bodies, contributing to an increase in the puncture force value from 2.78 ± 0.22 to 4.90 ± 0.43 N and from 3.21 ± 0.23 to 5.59 ± 0.3 N in the case of the white and brown mushrooms, respectively. During the refrigerated storage, the firmness of the fermented mushrooms did not change.

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Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation

Cited by 15 publications

References 54 publications

Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality

Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality

Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion

Content of Biogenic Amines and Physical Properties of Lacto-Fermented Button Mushrooms

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