Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products

Button mushrooms ( ), one of the most common edible mushroom species, are sensitive to damages because of the absence of a protective skin layer and have a limited shelf life. Osmotic dehydration (OD), mainly used as a pre-processing step of conventional preservation methods, has been proposed as an...

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Bibliographic Details
Published in:Foods 2022-08, Vol.11 (15), p.2354
Main Authors: Stavropoulou, Natalia A, Pavlidis, Vassilis-Aggelos, Giannakourou, Maria C
Format: Article
Language:English
Subjects:
Chemical properties
Dehydration
desirability functions
Enzymes
Food
Food science
Freezing
Fruits
Glycerol
Life extension
Mass transfer
Mathematical optimization
Moisture content
Mushrooms
Mushrooms, Edible
Optimization
Osmosis
Physiological aspects
Polynomials
Polyphenols
process optimization
Quality control
Quality management
Response surface methodology
Shelf life
shelf-life extension
Storage
Vegetables
white mushrooms
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Summary:Button mushrooms ( ), one of the most common edible mushroom species, are sensitive to damages because of the absence of a protective skin layer and have a limited shelf life. Osmotic dehydration (OD), mainly used as a pre-processing step of conventional preservation methods, has been proposed as an efficient, mild treatment to preserve mushroom superior quality. In this study, response surface methodology, coupled with a Box-Behnken design, was used to investigate the effect of glycerol concentration (30-50%), temperature (30-50 °C), and duration of osmosis (0-180 min) in order to optimize the process prior to a subsequent freezing step. For each response, including mass transfer and selected quality indices, a second-order polynomial model was developed, and all process factors were found to have a significant impact. Based on the desirability approach and pre-set criteria, optimum operating conditions were estimated, namely osmosis at 50 °C, for 120 min, with a 42% glycerol solution, and the corresponding validation experiments were performed. Based on the error estimated between experimental and predicted values, polynomial equations were found to adequately predict parameter values. Based on a shelf-life test under frozen storage, OD-treated samples retained better quality attributes compared to their untreated counterparts.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11152354