The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach

Abstract

Total quality index approach was used to reflect the quality of Pleurotus ostreatus mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw (S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with 100S, serving as control substrate. This approach involved two directions of mushroom analysis. The whole mushroom fruiting bodies analysis introduced a single total quality index (TQIM) based on 11 quality parameters. The mushroom water extracts analysis was presented by another single total quality index (TQIE), with seven quality parameters. This mathematical model revealed that the mushroom extracts have a better overall quality score with higher pomace content in substrate mixture, compared to the whole mushroom quality changes throughout the observed shelf life period. Future research may pay attention to the phytotoxicity of grape pomace as a food waste, as well as the influence of grape pomace on glucan content, as a health‐beneficial compounds. Practical applications From the sustainable part of view, advantage of this type of production is its belonging to the sustainable food waste management strategy. The main importance of food waste use is their exploitation through bioconversion process into the new value‐added products, generating near zero waste. Also, the type and chemical composition of plant waste used as mushroom substrate affects the nutritional profile and quantity of the produced mushroom. Therefore, the application of this principle of production benefits winemakers on the one hand, eliminating the generation of toxic waste and protecting the environment. From a quality point of view, approach outlined in this research shows practical application of using quality index as a tool for overall quality evaluation. Finally, combining food waste for producing mushrooms evaluated through a quality index perspective paves the way for increasing mushroom in the mushroom values chain.

How do sous‐vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms ( Pleurotus ostreatus )?

“…An increase in the browning index may be also caused by the duration of storage, which can be induced by enzymatic oxidation or microbial growth. This was observed in previous studies (Djekic et al, 2017; Doroški et al, 2020).…”

“…An increase in the browning index may be also caused by the duration of storage, which can be induced by enzymatic oxidation or microbial growth. This was observed in previous studies (Djekic et al, 2017;Doroški et al, 2020). Ko et al (2007) revealed that the thermal treatments (boiling at 70-100°C) significantly lower the hardness and adhesiveness, and in contrast increase the springiness and cohesiveness of winter mushrooms.…”

Effects of Rosa roxburghii Tratt Must on the Growth, Nutrient Composition, and Antioxidant Activity of Pleurotus ostreatus Mycelia

“…ostreatus cultivation and has the advantages of low cost, easy accessibility, and low technical complexity [ 17 ]. Apple [ 18 ], grape [ 19 ], and grapefruit [ 20 ] pomaces have been studied and confirmed as high-quality substrates for the cultivation of P . ostreatus .…”

An Eco-friendly Approach to ZnO NP Synthesis Using Citrus reticulata Blanco Peel/Extract: Characterization and Antibacterial and Photocatalytic Activity

“…ABTS + Free Radical Scavenging Method. The method was performed following the protocol given by Dorosǩi et al 22 The ability of NPs to scavenge ABTS + free radicals was assayed in a flat-bottom microtiter plate for the range of concentrations 0.078−10 mg/ mL (microplate reader Elx808, BioTek Instruments, Winooski, VT, USA). After the activated ABTS + solution (200 μL) was added, the plate was incubated for 10 min at room temperature, and the absorbance was measured at 734 nm.…”