The effect of six dried and UV-C-irradiated mushrooms powder on lipid oxidation and vitamin D contents of fish meat. (1st January 2023)

• Record Type: Journal Article
• Authors: Kido, Shuhei; Chosa, Etsuo; Tanaka, Ryusuke
• Is Part Of: Food chemistry. Volume 398(2023)
• Publication Date: 2023-01-01
• Subjects: Mushrooms -- Fish meat -- Ultraviolet-C -- Antioxidant activity -- Lipid oxidation -- Vitamin D; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133917
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Ergothioneine is stable in mushrooms during drying and ultraviolet-C irradiation. P. eryngii and P. ostreatus considerably prevents lipid oxidation in fish meat. G. frondosa has the highest impact on vitamin D enhancement. Mushroom powder has the potential to be used as a natural food additive. Abstract: The effect of dried and UV-C-irradiated mushroom powder on lipid oxidation and vitamin D content in fish meat was investigated. To this end, Flammulina velutipes, Grifola frondosa, Hypsizygus marmoreus, Lentinula edodes, Pleurotus eryngii, Pleurotus ostreatus were dried by hot air and irradiated by UV-C and evaluated the effect of these treatments on the components. In general, the ergothioneine content did not change substantially, the total phenolic compound content decreased by hot-air drying, and the ergocalciferol content increased by UV-C irradiation. To the evaluate effect of mushroom powder on lipid oxidation and vitamin D content in fish meat, 5% of the hot air dried and UV-C-irradiated mushroom powder was added to fish meat and oxidized. Consequently, all six mushrooms prevented lipid oxidation, and ergocalciferol content in each mushroom powder remained between 58.2% and 69.7%. Overall, P. eryngii, L. edodes, and P. ostreatus strongly prevented the generation of lipid peroxide and aldehyde.