Peer-reviewed articles 17,970 +


Title: EVALUATION OF THE PROPERTIES OF YOGURT ENRICHED WITH CRUDE POLYSACCHARIDES OBTAINED FROM DIFFERENT MUSHROOMS
EVALUATION OF THE PROPERTIES OF YOGURT ENRICHED WITH CRUDE POLYSACCHARIDES OBTAINED FROM DIFFERENT MUSHROOMS

PlumX Article Metrics by Elsevier
Oana Popa; Ovidiu Ti?a
10.5593/sgem2024/6.1/s25.10
10.5593/sgem2024/6.1
1314-2704
978-619-7603-74-3
English
24
6.1
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Advances in Biotechnology
With the development of food production technologies, the consumers attention has turned to products with specific nutritional and health-promoting properties. For this necessity, today's manufacturers have turned their attention to fortified foods, and a raw material that is found in great diversity and that can be used to enrich food is represented by mushrooms. The purpose of this study consists in determining how the addition of different concentrations of crued polysaccharides extracted from mushrooms and added to milk to obtain new varieties of yogurts can influence its quality. The two mushroom species from which polysaccharides have been extracted are Champignon and Reishi. The obtained analysis showed that the crued polysaccharides extracted from mushrooms consist in carbohydrates (~6% - Champignon mushrooms; ~30% - Reishi mushrooms), proteins (~6.2% - Champignon mushrooms; ~12.6% - Reishi mushrooms) and in a smaller amount in phenolic compounds (~ 0.5% - Champignon mushrooms; ~8% - Reishi mushrooms). To obtain the fortified yogurts, the polysaccharides were added to cow's milk at different concentrations of 0.3% and 0.5% from each species of mushroom. A control sample represented by plain milk that does not contain polysaccharides was also developed. All samples were fermented using commercially available starter cultures. Following the determinations, it was found that the addition of polysaccharides led to a decrease in pH in the case of both types of samples with the addition of polysaccharides from mushrooms, compared to the control sample. The largest decreases in pH were recorded for concentrations of 0.5% added polysaccharides. In the case of syneresis, significant increases were recorded for the samples enriched with polysaccharides, especially for the samples to which concentrations of 0.5% polysaccharides were added (38.02g for the sample with Reishi polysaccharides and 42.22g for the sample with Champignon polysaccharides). The results on the antioxidant activity following the determinations performed recorded the lowest values for the control sample (355?M). The results showed that crude polysaccharides extracted from the two species of mushrooms added to milk before fermentation can improve its properties, but can also affect them, if the concentrations are not exceeded and are not kept under observation.
[1] Kaur S., Das M., Functional Foods: An Overview, Food Sci. Biotechnol, 2011, pp861–875;
[2] Witkowska A.M., Zujko M.E., Mironczuk-Chodakowska I., Comparative Study ofWild Edible Mushrooms as Sources of Antioxidants, Int. J. Med. Mushrooms, 2011, pp335–341;
[3] Lysakowska P., Sobota A., Wirkijowska A., Medicinal Mushrooms: Their BioactiveComponents, Nutritional Value and Application in Functional Food Production-AReview, Molecules, 2023, pp 5393;
[4] Radzki W., Slawinska A., Skrzypczak K., Michalak-Majewska M., The Impact ofDrying of Wild-Growing Mushrooms on the Content and Antioxidant Capacity ofWater-Soluble Polysaccharides, Int. J. Med. Mushrooms, 2019, pp 393–400;
[5] Shaoping N., Zhang H., Li W., Xie M., Current development of polysaccharidesfrom Ganoderma: Isolation, structure and bioactivities, Bioactive Carbohydrates andDietary Fibre, 2013, pp 10-20;
[6] Delgado-Povedano M.d.M., Sanchez de Medina V., Bautista J., Priego-Capote F.,Luque de Castro M.D., Tentative identification of the composition of Agaricusbisporus aqueous enzymatic extracts with antiviral activity against HCV: A study byliquid chromatography–tandem mass spectrometry in high resolution mode, J. FunctFoods, 2016, pp 403-419;
[7] Li S., Liu H., Wang W., Wang X., Zhang C., Zhang J., Jing H., Ren Z., Gao Z.,Song X., Jia L., Antioxidant and anti-aging effects of acidic-extractable polysaccharidesby Agaricus bisporus, International Journal of Biological Macromolecules, 2018, pp1297-1306;
[8]Benjarat T., Chuttida T., Supattra S., Kamolwan J., Impact of high pressure pre-treatment and hot water extraction on chemical properties of crude polysaccharideextract obtained from mushroom (Volvariella volvacea), Food Chemistry: X, 2023;
[9 ]Wojciech R., Katarzyna S., Bartosz S., Ewa J.R., Waldemar G., Properties ofYogurts Enriched with Crude Polysaccharides Extracted from Pleurotusostreatus Cultivated Mushroom, Foods, 2023;
[10] Barkallah M., Dammak M., Louati I., Hadrich B., Mechichi T., Ayadi M.A., FendriI., Attia H., Abdelkafi S., Effect of Spirulina platensis fortification on physicochemical,textural, antioxidant and sensory properties of yogurt during fermentation and storage,LWT - Food Science and Technology, 2017, pp 323-330;
[11] Hozova B., Kuniak L., Kelemenova B., Application of ?-d-glucans isolated frommushrooms Pleurotus ostreatus (pleuran) and Lentinus edodes (lentinan) for increasingthe bioactivity of yoghurts, Czech Journal of Food Sciences, 2004, pp 204-214;
[12] Sang C.J., Sundar R.K., Yong T.J., Chi H.S., Gerald P., MacrophageImmunomodulating and Antitumor Activities of Polysaccharides Isolated from Agaricusbisporus White Button Mushrooms, Journal of Medicinal Food, 2012;
[13] Radzki W., Ziaja-Soltys M., Nowak J., Rzymowska J., Topolska J., Slawinska A.,Michalak-Majewska M., Zalewska-Korona M., Kuczumow A., Effect of Processing onthe Content and Biological Activity of Polysaccharides from Pleurotus OstreatusMushroom, LWT Food Science Technology, 2016, pp 27–33.

conference
https://doi.org/10.5593/sgem2024/6.1/s25.10
Download PDF
Proceedings of 24th International Multidisciplinary Scientific GeoConference SGEM 2024
24th International Multidisciplinary Scientific GeoConference SGEM 2024, 1 - 7 July, 2024
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference Surveying Geology and Mining Ecology Management, SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Russian Acad Arts; Turkish Acad Sci.
165-172
1 - 7 July, 2024
website
9795
polysaccharides, mushrooms, yogurt, antioxidant activity

24th SGEM International Conference on Earth & Planetary Sciences


International GeoConference SGEM2024
28 June - 8 July, 2024 / Albena, Bulgaria

Read More		   

SGEM Vienna GREEN "Green Science for Green Life"


Extended Scientific Sessions SGEM Vienna GREEN
25 - 29 November, 2024 / Vienna, Austria

Read More
   

A scientific platform for Art-Inspired Scientists!


The Magical World Where Science meets Art
Vienna, Austria

Read More