The effects of different cooking modes on the 137Cs, 40K, and total K content in Boletus edulis (King Bolete) mushrooms

Abstract

This study aimed to get an insight into the effects of household processing on the leaching behaviour of 137Cs and 40K from fresh, frozen and dried Boletus edulis (King Bolete) mushrooms. Three processes were investigated—blanching, blanching and pickling, and drying followed by grinding and soaking. The activity concentrations of 137Cs and 40K in the fresh unprocessed mushrooms were 270 Bq kg−1 dry biomass (27 Bq kg−1 whole weight) and 590 Bq kg−1 db (59 Bq kg−1 ww), respectively. Blanching of fresh mushrooms decreased 137Cs activity by 55%, and 40K activity by 34%, and blanching of deep-frozen mushrooms caused a reduction of 52% and 44% (db) (equivalent to whole weight reductions of 37% and 8.5%, and 67% and 22%, respectively). Blanching and pickling of fresh mushrooms decreased 137Cs activity by 83% and 40K activity by 87%, while blanching deep-frozen mushrooms resulted in decreases of 88% and 80% (db) (whole weight decreases of 77% and 81%, and by ~ 84% and 72%, respectively). This study confirms earlier reports that blanching of fresh or frozen mushrooms alone is not as efficient at removing 137Cs as blanching followed by pickling. The study also shows that the initial rate of fruiting body disintegration and pre-preparation (comparing fresh, deep-frozen, or dried and ground) can have an impact on the leaching rate of the water soluble fraction of metallic elements.

Effect of drying, blanching, pickling and maceration on the fate of 40K, total K and 137Cs in bolete mushrooms and dietary intake

“…Extraction was more efficient from deep frozen and dried mushrooms (which causes partial disruption of the cell tissues), and also when a salt solution was used rather than using water alone (Stijve 1994 ). Similar results for deep frozen and dried mushrooms were noted in a study by Saba and Falandysz ( 2021 ).…”

“…edulis in different studies were 90.44% (Jaworska and Bernaś 2009 ); 78.20 ± 0.43% (Jaworska et al 2015 ) and 86.2% (range 85.4 to 86.7%) for commercially pickled mushrooms ( B . edulis , Imleria badia and Suillus luteus ) (Saba and Falandysz 2021 ).…”

“…Fresh B . edulis when blanched lost 40 K activity concentration by 8.5% ww (34% dw) and if deep frozen and then blanched, by 22% ww (44% dw) (Saba and Falandysz 2021 ).…”

Determination of Radioactivity Levels in Different Mushroom Species from Turkey

“…However, mushroom species with high activity concentrations of 40 K such as L. edodes, G. lucidium, P. ostreatus-1 should be consumed with caution. On the other hand, radionuclide concentration in the portion may decrease due to the procedures to be applied according to the consumption type of the mushrooms such as soaking, cooking, boiling, freezing, drying, pickling or blanching (Saba and Falandysz, 2020).…”

Nutritional and Other Trace Elements and Their Associations in Raw King Bolete Mushrooms, Boletus edulis

“…B. edulis specimens at the mature developmental stage, if not consumed fresh (braised, fried, etc. ), are usually dried, pickled/marinated, or soured (souring is a tradition associated with specific regions where locals have a good access to wild mushrooms) [ 11 , 12 , 14 , 15 ]. This species still flourishes in some parts of Poland.…”