Fresh Mushrooms Research Articles

A Rapid colorimetric assay for field-portable authentication of Amanita sepiacea using the beta-tubulin gene sequence

Globally, mushroom poisoning is becoming one of the most serious food safety-related problems. To investigate the source of mushroom poisoning, a rapid method for identifying toxic mushrooms is urgently required. This study aimed to establish a colorimetric method based on loop-mediated isothermal amplification (LAMP) for rapid detection of Amanita sepiacea based on the analysis of the beta-tubulin gene. Specific LAMP primers for species specificity identification were designed. The primers designed by the colorimetric method did not cross-react with 41 non-target species mushrooms, and 1 ng of A. sepiacea DNA was detected. The detection method established herein can be used to identify A. sepiacea when present at concentrations as low as 1% in mixed fresh, cooked, or fried mushroom samples. The whole detection process only takes 30 min and requires heating and no complex instrumental help. Therefore, this method can be used in the field detection of poisonous mushrooms.

Empowerment of Oyster Mushroom Farmers in Karangpring Village, Jember through Training on Making Oyster Mushroom Seeds F0, F1, and F2

Oyster mushroom farmers in KarangPring Village, Sukorambi District, Jember Regency have implemented the appropriate oyster mushroom cultivation technique. However, the profit of fresh oyster mushroom sales is still low because the production cost is very high due to F1 oyster mushroom seeds from the supplier being costly. Therefore, it is required a piece of knowledge about the production of F0, F1, and F2 oyster mushroom seeds. So that oyster mushroom farmers can produce oyster mushroom seeds independently. It will have an impact on the reduction of oyster mushroom's production costs. So, the profit of fresh oyster mushroom sales can also be increased; farmers can be F0, F1, and F2 oyster mushroom seed suppliers for others. The method of sharing F0, F1, and F2 oyster mushrooms production was training. The activity result was that the oyster mushroom farmers in Karangpring Village were capable of independently producing F0, F1, and F2 oyster mushroom seeds. These activities can be expected to reduce F0, F1, and F2 oyster mushrooms supply production costs. So the oyster mushroom farmers in KarangPring Village, Sukorambi District, Jember Regency can increase their profit from fresh oyster mushroom sales.

A <i>Basidiomycete Fungus</i> Responsible for Fresh Mushroom Off-Flavour in Wines: <i>Crustomyces subabruptus</i>, (Bourdot & Galzin) Jülich 1978

Grape rot can cause organoleptic deviations in wines, including the aroma of fresh mushrooms; one of the molecules responsible for this is 1-octen-3-one. The bunches affected by this defect are often contaminated by Botrytis cinerea; however, they may also contain a whitish mycelium that cannot be attributed to B. cinerea. This additional fungal growth is the subject of this study. Several isolations of this fungus were carried out on grape bunches from different vineyards in the French Alsace and Champagne regions using a culture medium containing an anti-Botrytis fungicide (Boscalid). The sequencing of the ITS regions showed that most isolations corresponded to Crustomyces subabruptus (Bourdot & Galzin; Jülich 1978), an endophyte basidiomycete. Contamination tests carried out on bunches and grape juice with this fungus confirmed its responsibility for the appearance of fresh mushroom defects in wines, and showed that it has the capacity to produce large quantities of 1-octen-3-one in a wet and warm environment. The results of this study suggest that this basidiomycete is responsible for fresh mushroom aromas in wines.

Fresh Mushroom Preservation Techniques.

The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated with health benefits, which has led some to consider them a functional food. Mushrooms represent an attractive food for vegetarian and vegan consumers due to their high contents of high-biological-value proteins and vitamin D. However, due to their high respiratory rate, high water content, and lack of a cuticular structure, mushrooms rapidly lose quality and have a short shelf life after harvest, which limits their commercialization in the fresh state. Several traditional preservation methods are used to maintain their quality and extend their shelf life. This article reviews some preservation methods that are commonly used to preserve fresh mushrooms and promising new preservation techniques, highlighting the use of new packaging systems and regulations aimed at the development of more sustainable packaging.

The Composition Of Coconut Fibers And Tofu Pulp As A Growing Media Of Oyster Mushrooms (Pleurotus ostreatus)

Mushrooms are one type of Non-Timber Forest Product (NTFP) that can use as an alternative food. With the growing development of mushroom cultivation, especially oyster mushrooms, it is necessary to provide an alternative planting medium other than sawdust. Lignocellulose sources other than wood should try as an alternative to growing media, such as coconut fibers. Besides lignocellulose, fungal growth also requires a source of protein. This research offers another option as a source of nutrition, namely tofu pulp. This study aims to obtain the best composition of coconut fibers and tofu pulp as an oyster mushroom growth medium. The method used in this research is mixing the raw materials (cultivation media), raw material sterilization, inoculation, maintenance, and harvesting. There are six treatments in mixing raw materials, namely coconut fibers and rice bran (P1); coconut fibers and tofu pulp (P2); sawdust and bran (P3); sawdust and tofu pulp (P4); coconut fibers, sawdust and rice bran (P5); coconut fibers, sawdust, and tofu pulp (P6). This study provides the following results: for the observation of cultivation medium closure by mycelium, treatments P2 and P4 were not significantly different, but both have significantly different from other treatments. The same results also are shown in the observation of pinhead growth and harvesting of mushrooms. Meanwhile, the weight of fresh mushrooms harvested did not significantly affect all treatments. P6 is the best treatment composition to be used as a medium for growing oyster mushrooms.

Chemical Composition and Nutritional Value of Paddy Straw Milky Mushroom (Calocybe indica)

The edible milky mushroom is the most widely cultivated mushroom in tropical and sub-tropical regions. Studies were conducted on the cultivation and nutritional analysis of this mushroom. The pure culture of Calocybe indica was carried out in the laboratory. The culture was maintained on potato dextrose agar slant and sub-cultured at a regular monthly interval to sustain their fruiting vigor. The above stock culture was used in studies. Wheat grain spawn of C. indica was prepared in glass bottles. The filled paddy grain spawn of C. indica was used at 6% level to the wet weight of the substrate and the beds were spawned. After harvest, the mushrooms were dried at 40°C under the hot air oven to make it powered for further analysis. The collected fresh mushrooms were dried in shade and coarse powder was analyzed for nutrients namely moisture, crude protein, lipid, ash, crude fiber, and minerals. It shows the dominant compounds of protein, fiber, and carbohydrate and the contents are 14.11%, 8.30% and 5.62% respectively. Lipid, ash, ether extract and pH contents are 4.06%, 7.04%, 3.15% and 5.4% respectively. The carbon and nitrogen contents are 33.60% and 3.56% respectively. In the estimation of saturated fatty acids and unsaturated fatty acids present in C. indica, totally, 17 fatty acids were recorded. In the estimation of essential and non-essential amino acids present in C. indica, totally, 15 amino acids were recorded. In the estimation of minerals composition present in C. indica, it was recorded that the species had a good resource of mineral composition. Totally, 6 macro minerals and 8 micro minerals were recorded. This investigation may provide that the paddy straw substrates can be recommended for the commercial cultivation of C. indica to obtain highly nutritious mushrooms.

PELATIHAN INOVASI KUDAPAN DARI JAMUR TIRAM DI DESA CIHERANG KECAMATAN GUNUNG SARI KABUPATEN SERANG

Oyster Mushrooms can provide advantages and disadvantages. From some mushrooms that can be processed to become snacks that can be consumed. Mushrooms are also sometimes used as ingredients for traditional medicine. One of the mushrooms that can be processed into food is oyster mushroom, which has been getting a lot of attention lately. Mushrooms that have a distinctive white color are known as Shimeji (Japan), Abalone Mushroom or Ayster Mushroom (Europe or America) and Supa Liat (West Java). Jamut Oyster has a high nutritional content so it can be consumed for those who are on a diet. Usually mushroom farmers sell oyster mushrooms in a fresh state. Currently in Banten there are not many who sell oyster mushrooms as processed food, although financially selling after processing is much more profitable than selling fresh mushrooms. From the results of surveys and interviews with the community around Ciherang Village, Gunung Sari sub-district, it turns out that they have not received information about how to process mushrooms to make various types of snacks. The people's knowledge is limited, which is usually only vegetables or stir-fried. In our community service, we discuss how to process oyster mushrooms. The purpose of this training is to provide partners with knowledge of processing oyster mushrooms into nuggets, shredded and broth. Partners are given information on how to make processed oyster mushrooms with good quality. Then given knowledge about how to market through online media with attractive packaging

Chemical Ingredients of Fresh and Dry Wild Mushrooms from Bosnia and Herzegovina

<p>Many species of wild mushrooms are used as a delicacy in the diet, but data on their nutritional value and the effects of their storage on nutritional values are rare. The aim of this study was to determine the content of Free Amino Acids (FAAs), total carbohydrates, vitamin C, and total anthocyanins in six wild mushroom species collected in Bosnia and Herzegovina. Results showed that the drying of mushrooms does not have much influence on the presence of essential and non-essential amino acids. Mushrooms are an excellent source of amino acids whether they are fresh or dry. The total carbohydrate content varied between 12.25-62.75 mg g<sup>-1</sup> for fresh mushroom extracts and 40.98-167.24 mg g<sup>-1</sup> for dry mushroom extracts. The total carbohydrate content in dry mushrooms is significantly higher than in extracts of fresh mushrooms. The vitamin C content of mushrooms varied between 0.02-1.95 mg g<sup>-1</sup> for fresh mushrooms and 0.0-0.63 mg g<sup>-1</sup> for dry mushrooms. A lower vitamin C content was found in dry mushrooms, which can be affected by the method of drying mushrooms. The total anthocyanins content varied between 0.39-0.66 mg CGE mL<sup>-1</sup> for fresh mushroom extracts and 0.10-0.19 mg CGE mL<sup>-1</sup> for dry mushroom extracts. Lower total anthocyanins content was found in dry mushroom extracts, probably due to the destruction of anthocyanins by drying. Our research shows that selected wild edible mushrooms, fresh and dry, have considerable nutritional potential. However, further research is needed on both other nutrients and anti-nutrients in these mushrooms to support their nutritional dominance.</p>

Total mercury and methylmercury (MeHg) in braised and crude Boletus edulis carpophores during various developmental stages

We collected and processed Boletus edulis (King Bolete) carpophores grouped in four batches based on their developmental stage (button stage, young—white, large—white, and large—yellow). The study aimed, for the first time, to examine the B. edulis content and effect of braising and to estimate the intake of total mercury (THg) and methylmercury (MeHg) from a single meal based on whole (wet) weight (ww) and dry weight (dw). In braised carpophores, THg concentrations ranged from 0.2668 ± 0.0090 to 0.5434 ± 0.0071 mg kg−1 ww at different developmental stages, whereas crude products concentrations ranged from 0.1880 ± 0.0247 to 0.2929 ± 0.0030 mg kg−1 ww. The button stage crude carpophores were more highly contaminated with THg than at later stages of maturity, but MeHg levels were lower (p < 0.0001). On the other hand, braised button stage carpophores showed more MeHg than at later maturity stages. MeHg contributed at 1.9 ± 0.7% in THg in crude mushrooms and at 1.4 ± 0.3% in braised meals. The effect of braising was to increase the average THg and MeHg contents in fresh mushroom meals by 52 ± 31% and 53 ± 122% respectively, but a reduction of 40 ±14% and 40 ± 49% respectively was seen on a dw basis. The potential intakes of THg and MeHg from braised meals of B. edulis studied were small and considered safe.Graphical abstract

Effect of Hot Air, Microwave and Freeze Drying on Drying Characteristics of Button Mushroom Slices (Agaricus bisporus)

Aims: Button mushrooms, rich in vitamins and minerals, are very highly perishable and therefore, it has been very necessary to develop a value-added product. The aim of the research work is to study the effects of blanching on air-dried, microwave oven dried, and freeze dried mushroom samples and also to study the characterization of dried samples.&#x0D; Place and Duration of Study: Department of Agricultural Engineering, School of Agricultural and Bio-Engineering, Centurion University of Technology &amp; Management, between February 2021 to June 2021&#x0D; Methodology: Three different drying techniques like hot air, microwave, and freeze drying were taken to study the drying effect on dried mushroom slices. The quality parameters like dehydration and rehydration potential, density, ascorbic acid, color, and organoleptic properties were studied.&#x0D; Results: The rehydration ratio of freeze dried mushroom samples were high having low density than the other dried samples. Less color deterioration was also found in freeze drying. Moreover, ascorbic acid, color, texture, and overall acceptability of sensory analysis were found to be maximum in freeze dried samples. The freeze dried product was found to be attractive in flavour and texture and got highest score in sensory analysis.&#x0D; Conclusion: The freeze drying can be an effective drying method to dry fresh mushroom compared to hot air and microwave drying.

Effect of drying, blanching, pickling and maceration on the fate of 40K, total K and 137Cs in bolete mushrooms and dietary intake

The effects of blanching, blanching and pickling and maceration on the leaching of 137Cs and 40K from the flesh of three edible bolete mushroom species—Boletus edulis, Leccinum scabrum and Leccinum versipelle—were investigated. Significant (p < 0.05) decreases in activity were observed but varied depending on the treatment. Relative to fresh mushrooms, blanching decreased the activity concentration of 137Cs by 15 ± 13%, and of 40K, by 16 ± 7%, but blanching and pickling (vinegar) reduced activity more effectively, by 55 ± 8% and 40 ± 20% respectively. The corresponding losses of 137Cs and 40K through maceration of dried, powdered mushrooms were 38 ± 11% and 35 ± 14% ww, respectively. These results indicate that traditional domestic processing methods may not be as efficient at excluding 137Cs radioactivity as shown in some other studies. The activity concentration of 137Cs in a typically sized (100 g) portion of a processed mushroom (sourced from nearshore regions of the southern Baltic Sea coast near Gdańsk in 2015) meal was projected to be low, i.e. in the range of 0.51 to 12 Bq kg−1 ww. The corresponding effective dose of 137Cs from blanched, blanched and pickled and macerated mushrooms per capita was also assessed to be low, from 0.001 to 0.010 μSv. Nutritionally, the median concentration of potassium (330 mg) in 100 g portions of blanched or pickled mushrooms would account for around 7% of the adequate adult daily intake.Graphical abstract

Method Superior to Traditional Spectral Identification: FT-NIR Two-Dimensional Correlation Spectroscopy Combined with Deep Learning to Identify the Shelf Life of Fresh Phlebopus portentosus.

The taste of fresh mushrooms is always appealing. Phlebopus portentosus is the only porcini that can be cultivated artificially in the world, with a daily output of up to 2 tons and a large sales market. Fresh mushrooms are very susceptible to microbial attacks when stored at 0–2 °C for more than 5 days. Therefore, the freshness of P. portentosus must be evaluated during its refrigeration to ensure food safety. According to their freshness, the samples were divided into three categories, namely, category I (1–2 days, 0–48 h, recommended for consumption), category II (3–4 days, 48–96 h, recommended for consumption), and category III (5–6 days, 96–144 h, not recommended). In our study, a fast and reliable shelf life identification method was established through Fourier transform near-infrared (FT-NIR) spectroscopy combined with a machine learning method. Deep learning (DL) is a new focus in the field of food research, so we established a deep learning classification model, traditional support-vector machine (SVM), partial least-squares discriminant analysis (PLS-DA), and an extreme learning machine (ELM) model to identify the shelf life of P. portentosus. The results showed that FT-NIR two-dimensional correlation spectroscopy (2DCOS) combined with the deep learning model was more suitable for the identification of fresh mushroom shelf life and the model had the best robustness. In conclusion, FT-NIR combined with machine learning had the advantages of being nondestructive, fast, and highly accurate in identifying the shelf life of P. portentosus. This method may become a promising rapid analysis tool, which can quickly identify the shelf life of fresh edible mushrooms.

Volatile Profiling of Pleurotus eryngii and Pleurotus ostreatus Mushrooms Cultivated on Agricultural and Agro-Industrial By-Products.

The influence of genetic (species, strain) and environmental (substrate) factors on the volatile profiles of eight strains of Pleurotus eryngii and P. ostreatus mushrooms cultivated on wheat straw or substrates enriched with winery or olive oil by products was investigated by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Selected samples were additionally roasted. More than 50 compounds were determined in fresh mushroom samples, with P. ostreatus presenting higher concentrations but a lower number of volatile compounds compared to P. eryngii. Roasting resulted in partial elimination of volatiles and the formation of pyrazines, Strecker aldehydes and sulfur compounds. Principal component analysis on the data obtained succeeded to discriminate among raw and cooked mushrooms as well as among Pleurotus species and strains, but not among different cultivation substrates. Ketones, alcohols and toluene were mainly responsible for discriminating among P. ostreatus strains while aldehydes and fatty acid methyl esters contributed more at separating P. eryngii strains.

ENRICHMENT OF CASING SOIL WITH FE AND SOY-FLOUR UNDER Pseudomonas INOCULATION ON YIELD AND QUALITY OF BUTTON MUSHROOM

Effects of casing soil enrichment with soybean flour (SF) and iron (Fe) were explored on yield and quality of edible mushrooms inoculated with plant growth-promoting bacteria in a factorial experiment with four replications. Fe from Fe chelate source was applied at two levels of 0 (Fe0) and 500 mg L-1 (Fe500), SF at three levels of 0% (SF0), 1.5% (SF1.5), and 3% (SF3) of compost dry weight, and bacteria inoculation at two levels (non-inoculation and inoculation of mycelia with P. putida). The maximum fresh yield (20.3 kg m-2), mushroom number (1041), biological efficiency (95.0%), vitamin C (3.74 mg 100 g-1 FW), and yield of protein (6.48 kg m-2) were obtained from SF1.5 + P. putida. But, the maximum tryptophan (1.37 mg g-1 DW), methionine (2.29 mg g-1 DW), and antioxidant capacity (4.25 mg mL-1) were related to SF3 inoculated with P. putida. Furthermore, the maximum carbohydrate (5.64%) was related to Fe500 + SF3. Based on the results, casing soil enrichment with Fe did not have a significant influence on quantitative and qualitative traits of mushrooms, but SF application at the rate of 1.5%, especially when accompanied by P. putida, played a more essential role. Thus, it is recommended to use 1.5% SF along with P. putida to enhance the yield and qualitative traits of edible mushrooms.

The dynamic changes in product attributes of shiitake mushroom pilei and stipes during dehydration by hot air drying

The dynamic changes in product attributes of shiitake mushroom pilei and stipes during dehydration by hot air drying (HAD) were analyzed. During dehydration, discoloration was greater during the fresh point (FP) to standard point (SP) than that during SP to the constant weight point (CWP). The hardness declined and then rose gradually from SP to CWP. C8 compounds (including 1-octen-3-ol, 3-octanol, 2-octen-1-ol, 1-octanol, octanal, 2-octenal, and 3-octanone) showed significant decline (p < .05) from FP to SP. However, the sulfur compounds (including the thioether compounds and cyclic sulfur compounds), 5′-GMP, and 5′-AMP increased significantly (p < .05) from the SP to CWP. The combined model fitted the quality changes with the highest Adj. R2. Besides, e-nose and e-tongue could distinguish samples in different moisture content. The study illustrated that SP was an important turning point for changes in shiitake mushroom product attributes during dehydration. Practical applications Shiitake mushrooms are the second most cultivated edible mushrooms in the world. However, fresh shiitake mushrooms are easy to undergo postharvest quality deterioration. Sun drying is the most common method to preserve agricultural products, but has disadvantages in industrialized production. Hot air drying (HAD) is another processing method. Texture, color, volatile compounds, and nucleotides are important product attributes and flavor qualities for dried products, which influence consumers’ acceptability and products’ market value. Moreover, pilei and stipes in mushrooms usually show different attributes. However, there have been few studies focusing on the quality changes of shiitake mushrooms following the moisture changes and the different parts of shiitake mushrooms treated by HAD. This study will investigate the dynamic changes in product attributes of shiitake mushroom pilei and stipes following moisture content loss during dehydration induced by HAD, and also provide a good basis for clarifying the effect of dehydration on edible fungi manufacture by HAD.

Postharvest short-time partial dehydration affects shiitake mushroom (Lentinus edodes) storage quality and umami taste

The effects of short-time partial dehydration (STPD) on quality of shiitake mushroom were evaluated. Quality properties included respiration, texture, color and umami taste. Results showed that STPD treatment (STPD-2 and STPD-3) can slow down respiration rate and delay respiration peak, thus providing more than 7 days of storage time stored at 20 ± 1 °C. Mushroom subjected to STPD-2 and STPD-3 treatments also maintained better firmness. The STPD-2 treatment effectively delayed the browning of fresh mushroom. Compared to other groups, the content of flavor 5′-nucleotides and total 5′-nucleotides in STPD-2 and STPD-3 samples were higher, and STPD-2 sample had higher total amino acid content during storage. Higher equivalent umami concentration (EUC) values were found in STPD-2 sample (17.58 – 38.69 g MSG 100 g − 1) compared to STPD-3 sample (13.80 – 27.51 g MSG 100 g − 1) and STPD-1 sample (5.11 – 14.19 g MSG 100 g − 1). Thus, it indicated that STPD-2 treatment could effectively preserve monosodium glutamate-like (MSG-like) components and nucleotides in mushroom. Results suggested that STPD treatment, especial STPD-2, could maintain mushroom overall quality.

Effect of cold plasma pretreated hot‐air drying on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom

Shiitake mushroom is one of the most popular delicious vegetables, although fresh shiitake mushroom has short shelf life as a result of biochemical degradation. Drying can prolong the shelf life of mushroom. Additionally, application of cold plasma pretreatments (CPT) before drying can preserve the product quality, processing costs and nutritional values. Therefore, we aimed to explore the effect of cold plasma pretreated hot-air drying at 50, 60 and 70 °C on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom. Scanning electron microscopy micrographs showed that CPT induced the surface modification of fresh shiitake (such as cellular disarrangement, cellular shrinkages, disruption or break down of cell walls, and intracellular spaces and cavities) and facilitate the rapid drying than control samples. Furthermore, CPT improved the powder qualities (bulk density, water retention and swelling index) and preserved higher nutritional attributes (sugars, vitamins, phenolic acids contents and antioxidant activity) compared to the control groups. Conclusively, CPT could be a suitable alternative technique for improving drying characteristics and preserving nutritional attributes of agro-based products. © 2021 Society of Chemical Industry.

PERSEPSI ANAK USIA DINI TERHADAP BENTUK MAKANAN UNIK

&#x0D; &#x0D; &#x0D; Nutrient content and efficacy of the oyster mushroom has a high protein with a complete amino acids, including essential amino acids needed manusia.Selain itutuna oyster contains vitamins B1, B2 and some mineral salts of the elements Ca, P, Fe, Na and K . The fiber content of 7.4% until the mushrooms start of 27.6% is very good for digestion. While the meatballs are generally the typical food of the city of Malang are usually made from raw material although recent beef can also be made from raw materials of fish, chicken and mushroom.&#x0D; Apart easily cultivated oyster mushrooms also are cheap and plentiful and can be purchased at any place. Communities with lower economic levels can utilize adequate nutrition by consuming the mushrooms. Making meatballs from the basic ingredients of oyster mushrooms are also very easy to manufacture so diharapkakn could be an alternative to improve nutrition can also be developed to increase revenues when produced as meatballs mushrooms.&#x0D; Pre-test results showed that before the training participants still do not understand about the material with a mean value of 1.92. After carrying out training post test mean value becomes 3.75 This means participants' understanding of the material provided increased 98.5135%. This shows that the community service activities managed to improve the knowledge and skills of participants in the process recipe meatballs made from fresh oyster mushrooms.&#x0D; &#x0D; &#x0D;

Dextran/chitosan blend film fabrication for bio‐packaging of mushrooms ( Agaricus bisporus )

Agaricus bisporus is likely the most worldwide consumed mushroom, however, its commercial acceptability requires an attractive visual appearance for the consumer. The storage is an essential stage in controlling the physical appearance and shelf-life of the mushrooms. In this study, films based on commercial chitosan and a dextran produced by a Leuconostoc mesenteroides strain, were fabricated and then proposed to replace commercial packing materials. The dextran/chitosan blend films were evaluated according to the dextran concentration variation (from 0.0 up to 4.0% w/v dispersion), their physicochemical, mechanical and permeability characteristics, and their functionality in the bio-packaging of mushrooms. The results showed that the lowest dextran concentration (0.5% w/v dispersion) presented the best properties for tensile strength (2.32 MPa), elastic modulus (~6.54 MPa), water vapor permeability (4.09 g mm kPa−1 m−2 hr−1), and delayed spoilage time of mushrooms up to 28 days at 4°C. Our findings demonstrate that these biofilms can be a viable bio-packaging alternative for preserving fresh mushrooms. Novelty impact statement In this work, we have developed new sustainable biopolymers-based films using chitosan and dextran. The latter material was produced through biotechnological approaches using Leuconostoc mesenteroides SF3. The developed biofilms were fully characterized and later tested for the preservation of mushrooms over 28 days. Based on our findings, the application of the dextran/chitosan blend films can be viable as a bio-packaging alternative for preserving fresh mushrooms, extending their storage and quality.

Comparative Evaluation of Chemical Composition, Phenolic Compounds, and Antioxidant and Antimicrobial Activities of Tropical Black Bolete Mushroom Using Different Preservation Methods.

Tropical black bolete, Phlebopus portentosus, provides various nutritional benefits and natural antioxidants to humans. In this study, the chemical composition, phenolic compounds, and antioxidant and antimicrobial activities of fresh mushroom samples and samples stored for a period of one year using different preservation methods (drying, brining, and frozen) were investigated. The results indicated that the brining method significantly reduced the protein and fat contents of the mushrooms. The polyphenol and flavonoid contents of the frozen sample were not significantly different from that of the fresh sample. The results revealed that an inhibition value of 50% (IC50) for the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay of the extract of the dried and frozen samples was not statistically different from that of the fresh sample. The IC50 value of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay and ferric reducing antioxidant power (FRAP) value in the extract of the frozen sample were not found to be significantly different from those of the fresh sample. Furthermore, the lowest degree of antioxidant activity was found in the extract of the brined sample. Additionally, the antimicrobial activities of the extracts of the fresh and frozen samples were not significantly different and both extracts could have inhibited the growth of all tested Gram-positive bacteria and Pseudomonas aeruginosa.