Modeling of mushrooms (Agaricus bisporus) osmotic dehydration process in sugar beet molasses

Abstract

Mushrooms (Agaricus bisphorus) were osmotically dehydrated in sugar beet molasses solutions at concentrations of 60%, 70% and 80%d.m., at operating temperatures of 25 °C, 35 °C and 45 °C during 0.5h, 1h, 1.5h, 2h, 3h, and 5 hours. Moisture content, water activity (aw), microbiological parameters (total plate counts, Enterobacteriaceae, total yeasts and moulds count) and content of mineral elements (potassium, magnesium, iron and calcium) were determined in the osmodehydrated mushroom samples. Response surface methodology and analysis of variance were selected to estimate the main effects of the process variables (temperature, time, concentration) on process performance and selected mushroom attributes (microbiological counts, chemical composition and mineral content). Increase in the values of applied osmotic process parameters led to the significant increase in the content of minerals (for example, an increase in K and Ca content by 269.42% and 939.03%, respectively) and a decrease in aw values (from 0.941 to 0.811), decrease in microbiological load and relative protein content (decrease by 33.07%), indicating a possibility for prolonged shelf life and suitability for further processing. The osmodehydrated mushrooms could be considered as ingredients for new functional (semi)products due to improved nutritive profile.

Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products

“…Moreover, the increase in immersion time led to higher moisture loss, with most samples reaching an equilibrium value after 100 min of osmosis. This is in agreement with results presented by [ 38 , 63 ]. In the former study [ 63 ], authors obtained the same type of curves when mackerel samples were osmotically treated in ternary solutions, mainly containing glycerol and NaCl.…”

“…There are numerous studies on its application in apples [ 29 ], pineapples [ 16 ], mango [ 30 ], bananas [ 31 ], strawberries [ 17 ], berries [ 32 ], kiwis [ 33 ], carrots [ 34 ], potatoes [ 35 ], tomatoes [ 36 ], pumpkins [ 37 ], etc. In recent years, this method has also been applied on mushrooms such as button mushrooms [ 38 , 39 , 40 , 41 , 42 , 43 ], oyster mushrooms [ 44 , 45 ], and shiitake [ 46 ]. In those published studies on mushroom species, researchers focused mostly on the effect of the osmotic agent used and the process parameters, namely the temperature and the duration of osmosis, on mass transfer characteristics and quality attributes of different mushroom species.…”

“…Especially in the case of mushroom, studies that have used alternative osmotic agents for the OD and results on process optimization are limited. Authors in [ 38 ] provided results on process optimization (OD of white mushroom in sugar beet molasses), measuring microbiological counts, chemical composition, and mineral content as process responses.…”

Osmotic Dehydration Model for Sweet Potato Varieties in Sugar Beet Molasses Using the Peleg Model and Fitting Absorption Data Using the Guggenheim–Anderson–de Boer Model

“…Choosing the appropriate hypertonic solution is essential for enhancing the quality of the dehydrated product [ 15 , 16 ]. Sugar beet molasses has been recognized as a beneficial osmotic solution for osmotic dehydration of both plant and animal-origin food products [ 17 , 18 , 19 ].…”