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Development and Characterization of a Value-Added Product Suitable for Food Applications from Agaricus bisporus and Pleurotus ostreatus Stems: Evaluation of Particle Size Influence and In Vitro Antioxidant Activity
Bermúdez-Gómez, P.; Fernández-López, J.; Pérez-Clavijo, M.; Viuda-Martos, M. Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts. Antioxidants2024, 13, 349.
Bermúdez-Gómez, P.; Fernández-López, J.; Pérez-Clavijo, M.; Viuda-Martos, M. Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts. Antioxidants 2024, 13, 349.
Bermúdez-Gómez, P.; Fernández-López, J.; Pérez-Clavijo, M.; Viuda-Martos, M. Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts. Antioxidants2024, 13, 349.
Bermúdez-Gómez, P.; Fernández-López, J.; Pérez-Clavijo, M.; Viuda-Martos, M. Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts. Antioxidants 2024, 13, 349.
Abstract
The mushroom industry generates large amounts of stems, a co-product with valuable sensory and health characteristics. This work aimed to study the influence of particle size (L — >0.510 mm; LI — 0.510-0.315 mm; SI—0.315-0.180 mm; S — <0.180 mm) and species in the characterization and antioxidant activity of flours from stems of Agaricus bisporus (ABSF) and Pleurotus ostreatus (POSF). ABSF was rich in protein (14 g/100 g), calcium (428.23-700.77 mg/100 g), and sorbitol (22.57-26.60 g/100 g), while POSF in β-glucans (36.62-40.34 g/100 g) and linoleic acid (20.57-39.86 g/100 g of lipid). Both species were flush in amino acids with umami flavor. The highest hydration properties and oil holding capacity were exhibited in the S size of both species. ABSF showed elevated values for emulsifying activity than POSF. ABSF-S recorded the heightened antioxidant capacity in vitro, in consonance with the total phenolic compounds (0.91 mg/g). However, this antioxidant assays in POSF presented a positive correlation with β-glucans content. According to these results, there could be several food applications for these co-products, such as emulsifier stabilizer, sweetener or fortifier in the development of functional food.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
