Agaricus bisporus By-Products as a Source of Chitin-Glucan Complex Enriched Dietary Fibre with Potential Bioactivity

Sara M Fraga,Fernando M Nunes

doi:10.3390/app10072232

Sara M Fraga, Fernando M Nunes

Open Access

https://doi.org/10.3390/app10072232

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Journal: Applied sciences	Publication Date: Mar 25, 2020
Citations: 8	License type: CC BY 4.0

Affiliation: University of Trás-os-Montes and Alto Douro

Abstract

Mushroom production generates large amounts of by-products whose disposal creates environmental problems. The high abundance of biological active non-starch polysaccharides in mushroom cell walls makes these by-products attractive for dietary fiber-based ingredient (DFI) production. Traditional methods of dietary fiber preparation didn’t allow to obtain a DFI with suitable chemical and functional properties. In this work a simple and environmentally friendly method was developed and optimized for DFI production using a central composite design with treatment time, hydrogen peroxide and sodium hydroxide concentration as factors and chemical composition, chromatic and functional properties as dependent variables. The chemical composition of the DFI was strongly influenced by the process parameters and its functional and color properties were dependent on its fiber and protein content, respectively. The method developed is simple, uses food grade and low-cost reagents and procedures yielding a DFI with white color, no odor and a high concentration of dietary fiber (>60%) with an identical sugar composition to the original mushroom fiber. Due to the high water and oil retention capacity, this DFI may be used not only for dietary fiber enrichment and reduction of the food energy value but also as a functional ingredient with potential bioactivity.

Highlights

Mushrooms consumption and production over the last decades has shown a phenomenal growth with several times increase in tonnage [1]
Some of the more common cultivated mushroom species are the button mushroom (Agaricus bisporus) which is widely cultivated in Europe and comprising about 32% of the world mushroom production, the Shiitake mushroom (Lentinus edodes) which is grown for centuries in China and other oriental countries and the oyster mushroom (Pleurotus ostreatus) cultivated in several countries around the world [2]
The purpose of this work was to develop and optimize a simple and green method for the production of mushroom chitin-glucan complex (CGC) enriched dietary fiber from A. bisporus off-grade mushrooms and in situation of excessive mushroom production, using a response surface methodology based on a central composite design to evaluate the influence of the process variables in the chemical composition, nutritional and functional properties to evaluate its suitability for use as a dietary fiber-based ingredient (DFI) in food formulations

Summary

Introduction

Mushrooms consumption and production over the last decades has shown a phenomenal growth with several times increase in tonnage [1]. Some of the more common cultivated mushroom species are the button mushroom (Agaricus bisporus) which is widely cultivated in Europe and comprising about 32% of the world mushroom production, the Shiitake mushroom (Lentinus edodes) which is grown for centuries in China and other oriental countries and the oyster mushroom (Pleurotus ostreatus) cultivated in several countries around the world [2]. This increase is related to the increasing awareness of consumers for the importance of a healthy diet [3,4]. Several studies have shown that polysaccharides from a variety of mushrooms, including those of A. bisporus, have been successfully used as prebiotics [16–22]

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