Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products.

The aim of this study was to evaluate the quality and health-promoting constituents of several variants of kimchi obtained from Chinese cabbage, kohlrabi, white radish, and cucumbers. The level of dry matter, total soluble solids, ash, total acidity, pH, dietary fiber, and vitamins C, B1, and B2, as well as total polyphenols (TP) and antioxidant activity AA (ABTS, DPPH) in kimchi, were determined. In addition, color parameters were determined (L∗, a∗, b∗, C∗, and h o ). Kimchi with the highest proportion of Chinese cabbage (63%) had the highest levels of dry matter (11.01 g), ash (2.57 g), and vitamins: C, B1, and B2 (51 mg, 52 µg, and 242 µg, respectively), expressed per 100 g of fresh weight. In addition, this product showed the highest total AA of 132.3 µmol Tx/g (ABTS) and 49.7 µmol Tx/g (DPPH) due to its high level of TP (194 mg/100 g). Cucumber-derived kimchi (85%) also had a high content of TP (147 mg/100 g) and high AA of 88.7 µmol Tx/g (ABTS) and 36.3 µmol Tx/g (DPPH). Additionally, stuffed kimchi from kohlrabi (88%) had the highest amounts of total dietary fiber, 3.65 g/100 g fresh weight. In all products, red (a∗) and yellow (b∗) were the dominant colors, with values of L∗ ranging between 32.63 and 53.16. In general, our studies have shown that depending on the raw materials used, kimchi is a good source of dietary fiber but also vitamins and polyphenols.

Supplementation with Magnesium Salts-A Strategy to Increase Nutraceutical Value of Pleurotus djamor Fruiting Bodies.

The use of substrates supplemented with minerals is a promising strategy for increasing the nutraceutical value of Pleurotus spp. The current research was performed to analyze the effect of substrate supplementation with magnesium (Mg) salts on the Mg content, biomass, and chemical composition of pink oyster mushroom (Pleurotus djamor) fruiting bodies. Before inoculation, substrate was supplemented with MgCl2 × 6 H2O and MgSO4, both salts were applied at three concentrations: 210, 420, and 4200 mg of Mg per 2 kg of substrate. The harvest period included three flushes. Substrate supplementation with 4200 mg of Mg caused the most significant decrease in mushroom productivity, of about 28% for both Mg salts. The dry matter content in fruiting bodies was significantly lower in the treatment in which 210 mg of Mg was applied as MgSO4 in comparison to the control. Supplementation effectively increased the Mg content in fruiting bodies of P. djamor by 19-85% depending on the treatment, and significantly affected the level of remaining bioelements and anions. One hundred grams of pink oyster fruiting bodies, supplemented with Mg salts, provides more than 20% of the Mg dietary value recommended by the Food and Drug Administration (FDA); thus, supplementation can be an effective technique for producing mushrooms that are rich in dietary Mg. Although P. djamor grown in supplemented substrate showed lower productivity, this was evident only in the fresh weight because the differences in dry weight were negligible. Mg supplementation increased the antioxidant activity of the fruiting bodies, phenolic compounds, and some amino acids, including L-tryptophan, and vitamins (thiamine and l-ascorbic acid).

Onion juice and extracts for the inhibition of enzymatic browning mechanisms in frozen Agaricus bisporus mushrooms.

BACKGROUND: The potential of onion juice, as well as extracts of waste (tunic) (5%) and fleshy scale leaves (25%), to inhibit enzymatic browning of frozen Agaricus bisporus was investigated. The onion materials were used for blanching and their effectiveness in conserving integrity and appearance of mushroom fruiting bodies was compared with the currently accepted method of blanching in a sodium metabisulfite (SM) solution. RESULTS: It was observed that l-phenylalanine content may be a useful indicator of the changes in enzymatic activity during frozen storage, and l-tyrosine may be an indicator of a loss of lightness in color (parameter L*). The enzymes responsible for color changes were mainly monophenolase (MON) and, to a lesser degree, diphenolase (DIP). After being stored frozen for 8 months, these enzymes were detected at a 29:1 (DIP:MON) ratio in untreated mushrooms and a 2:1 (DIP:MON) ratio in mushrooms treated with onion juice. CONCLUSION: Onion products may be a good alternative to an SM solution. The most effective method to conserve the light color of fruiting bodies was blanching in juice or in an extract of the fleshy scale leaves. The least effective inhibitor of MON was tunic extract, which did, however, cause a favourable increase in the reducing capacity (total polyphenols) and flavonoids. Although the onion waste (tunic) extract changed the color of mushrooms from white to creamy orange, the color of these products was attractive and positively evaluated by panellists. © 2020 Society of Chemical Industry.

Selected edible medicinal mushrooms from Pleurotus genus as an answer for human civilization diseases.

Edible mushrooms are classified as a functional food. The study aimed to initiate in vitro cultures of selected species of Pleurotus: P. citrinopileatus, P. djamor, P. eryngii, P. florida, P. ostreatus, and P. pulmonarius and to optimize the method of cultivation of these species to obtain raw materials characterized by pro-health properties. Another objective was to analyze the biologically active substances in the obtained mushroom materials. By determining the organic compounds and bioelements present in the species selected for the study, it was found that the fruiting bodies obtained by cultivation were characterized by a high content of phenolic and indole compounds. Similarly, the mycelia obtained from in vitro culture were found to contain significant amounts of organic compounds exhibiting biological effects such as lovastatin. The study revealed that the composition of biologically active substances varied between the mycelia obtained from in vitro cultures and the fruiting bodies obtained by cultivation.

Culinary-Medicinal Mushroom Products as a Potential Source of Vitamin D.

The incidence of vitamin D deficiency has increased in recent years, mainly in Europe. The consumption of processed mushrooms may play an important role in preventing diseases associated with vitamin D deficiency. We determined the effects of 2 kinds of freezing (blast, cryogenic), canning (mild and strong brine), and drying (air-drying, freeze-drying) on the retention of vitamin D2 and ergosterol in Agaricus bisporus. Fresh and processed A. bisporus mushrooms can be a good dietary source of vitamin D2. After 12 months of storage, canned mushrooms retained the largest amount of vitamin D2 and ergosterol, whereas the smallest amount was retained in dried mushrooms. Cryogenic freezing resulted in higher levels of vitamin D2, whereas ergosterol levels were higher using air-blast freezing. The drying method had a significant effect only on ergosterol levels, which were higher in the case of freeze-drying. Room temperature gave the best results for storing dried mushrooms. In canned mushrooms, the type of brine had an effect only on levels of vitamin D2; retention was higher using the strong brine. Retention of vitamin D2 was higher at cool temperatures, whereas room temperature resulted in higher retention of ergosterol in the canned products.

Composition and antioxidant properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption.

Wild edible mushrooms Boletus edulis and Xerocomus badius were prepared for consumption by braising with 10 % canola oil (half of the batch was blanched prior to braising). Fresh X.badius had comparable to B.edulis amounts of proximate components and higher levels of most B-group vitamins and antioxidants. Analyzed mushrooms prepared for consumption fulfilled 7-14 % RDA of vitamin B1 for healthy adults and 15-35, 18-37 and 1 % RDA of B2, B3 and B3 respectively. Prepared for consumption mushrooms were rich in antioxidants containing in 100 g dry weight 164,601 mg total polyphenols, 19-87 mg total flavonoids, 22.1-27.4 mg L-ascorbic acid, 0.531-1.031 mg ß-carotene, 0.325-0.456 mg lycopene and 38.64-44.49 mg total tocopherols and presented high antioxidant activity against ABTS (4.9-36.5 mmol TE), against DPPH (7.8-21.3 mmol TE) and in FRAP assay (15.0-28.1 mmol Fe(2+)). Mushrooms prepared for consumption with blanching prior to culinary treatment showed lower antioxidant properties and vitamin content in comparison to mushrooms braised raw.

Characteristics of physico-chemical properties of bilberry (Vaccinium myrtillus L.) jams with added herbs.

Low-sugar bilberry jams without added herbs and those with added mentha (1 %) and lemon balm (1 %) were examined for levels of selected physico-chemical indicators, antioxidant activity, colour and texture. Jams were obtained by two methods: cooked in an open pan and cooked in a vacuum evaporator. 100 g fresh mass contained 0.076-0.481 mg HMF, 5.8-7.1 mg vitamin C, 176-232 mg total polyphenols, 122-156 mg total flavonoids, 73-96 mg total anthocyanins, with antioxidant activity per 1 g of 405-575 µM Trolox (ABTS), 71-89 µM Trolox (DPPH) and 120-176 µM Fe(2+) (FRAP). Jams cooked in a vacuum evaporator had higher levels of the indicators examined, better colour and worse texture. Jams with added herbs generally showed higher levels of all indicators, but their colour and texture were slightly worse. Storing jams for 8 months caused a reduction in antioxidant constituents of 7-20 % along with a deterioration of colour and texture.

Effect of microwave blanching on the quality of frozen Agaricus bisporus.

The aim of this work was to determine the effect of microwave blanching on the levels of selected quality parameters in frozen Agaricus bisporus. Before freezing, mushrooms underwent one of the following treatments: blanching in water; blanching in a solution of sodium metabisulphite and citric acid; microwaving for 5 min; and combined blanching (first in water, then in a microwave oven). Products were freeze stored for 8 months at -25 ℃. Frozen storage resulted in decreased levels of vitamin B1, total polyphenols and antioxidant activity of 10-49%, as well as an increase in polyphenol oxidase activity compared with products immediately after freezing. The values for most colour parameters and whiteness intensity decreased, while cream, yellow, brown and grey saturation increased. There was a considerable deterioration in sensory quality, particularly colour. Microwave-blanched products had significantly higher dry matter, ash, vitamin B1 and B2 content than the remaining products as well as half the polyphenol oxidase activity. Total polyphenols and antioxidant activity were highest in the product blanched in the sodium metabisulphite solution, followed by the microwave-blanched product. Compared with the product blanched using sodium metabisulphite, microwave-blanched mushrooms showed slightly greater darkening but were superior in flavour and aroma.