Physical, Predictive Glycaemic Response and Antioxidative Properties of Black Ear Mushroom (Auricularia auricula) Extrudates

Abstract

Black ear mushroom (Auricularia auricula) is an important genus of cultivated mushroom, which contains health benefits. Incorporating black ear (BE) mushroom into brown rice by extrusion changed the physicochemical, and more importantly, the nutritional characteristics of the extrudates. With increased incorporation of BE mushroom in the extrudates in vitro starch digestion of the different extrudates revealed significantly reduced starch digestion, suggesting a lower glycaemic index. In addition, incorporation of BE in brown rice extrudates increased the total phenolic concentration of the samples, which led to higher % scavenging effect against free-radicals in DPPH assay. In the ORAC assay for anti-oxidant activity, BE powder exhibited the highest anti-oxidant activity, followed by 10% BE and 15% BE, and 5% BE extruded products. The extruded brown rice control exhibited the lowest antioxidant activity. Inclusion of black ear mushroom was shown to improve the nutritional qualities of the food product illustrating the connection between plant bioactive ingredients and human health.

Healthy brown rice‐based extrudates containing straw mushrooms: Effect of feed moisture and mushroom powder contents

“…The extruded snacks containing 20% MP showed the highest TPC, followed by 15% MP, 10% MP, and 0% MP. These results are consistent with those of Vallée et al () who reported that the incorporation of black ear mushroom in brown rice extrudates increased TPC (96–111 mgGAE/100 g) compared to the extrudates without mushroom. When considering effects of FM, it was found that increasing FM decreased TPC at all levels of MP (Table ).…”

“…Another explanation for the lower ER is that the water reduced slip within the barrel, resulting in decreased torque; often the poor product expansion was due to insufficient pressure developed during extrusion (Hegazy, El‐Bedawey, Rahma, & Gaafar, ). This agreed with Vallée et al (), Cuj‐Laines et al () who reported that addition of back ear mushroom and grasshopper powder decreased ER of extrudes.…”

“…Brown rice flour is used as the main ingredient for developing products because of its high starch content, mild flavor, pale color, and excellent expansion properties giving more porous texture (Navale, Swami, & Thakor, ). It has been incorporated into various products including extruded snack (Vallée et al, ).…”

“…Feed moisture is one of the most critical processing variables, affecting starch gelatinization, protein denaturation, barrel lubrication, and the final product quality (Navale et al, ). The use of mushroom materials in the extruded snacks to improve the nutritional values and promote a reduction in the glycemic response has been also investigated (Brennan et al, ; Vallée et al, ). There is a lack of knowledge of extrudate qualities as affected by different mushroom species and brown rice blends.…”

Antioxidant and Antiproliferative Activities of Modified Polysaccharides Originally Isolated from Morchella Angusticepes Peck

“…It was not only the basis of energy and structural substances, but also participated in cell metabolism and physiological regulation processes. Original polysaccharides of mushrooms possessed antioxidant, antitumor, immunomodulatory, and antiglycemic activities (Zhao et al, 2014;Crespoa et al, 2017;Vallée et al, 2017;Xue et al, 2015). The bioactivities of original polysaccharides could be improved by chemical modifications, such as sulfation, carboxymethylation, and acetylation (Lu, Mo, Guo, & Zhang, 2012;Xu et al, 2009;Yuan et al, 2005).…”