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

Button mushrooms (Agaricus bisporus), 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 bee...

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Autores principales: Stavropoulou, Natalia A., Pavlidis, Vassilis-Aggelos, Giannakourou, Maria C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367866/
https://www.ncbi.nlm.nih.gov/pubmed/35954120
http://dx.doi.org/10.3390/foods11152354
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author Stavropoulou, Natalia A.
Pavlidis, Vassilis-Aggelos
Giannakourou, Maria C.
author_facet Stavropoulou, Natalia A.
Pavlidis, Vassilis-Aggelos
Giannakourou, Maria C.
author_sort Stavropoulou, Natalia A.
collection PubMed
description Button mushrooms (Agaricus bisporus), 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.
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spelling pubmed-93678662022-08-12 Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products Stavropoulou, Natalia A. Pavlidis, Vassilis-Aggelos Giannakourou, Maria C. Foods Article Button mushrooms (Agaricus bisporus), 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. MDPI 2022-08-06 /pmc/articles/PMC9367866/ /pubmed/35954120 http://dx.doi.org/10.3390/foods11152354 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Stavropoulou, Natalia A.
Pavlidis, Vassilis-Aggelos
Giannakourou, Maria C.
Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products
title Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products
title_full Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products
title_fullStr Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products
title_full_unstemmed Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products
title_short Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products
title_sort optimization of osmotic dehydration of white mushrooms by response surface methodology for shelf-life extension and quality improvement of frozen end-products
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367866/
https://www.ncbi.nlm.nih.gov/pubmed/35954120
http://dx.doi.org/10.3390/foods11152354
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