Premium
Effect of conservation methods on the bioaccessibility of bioelements from in vitro‐digested edible mushrooms
Author(s) -
Kała Katarzyna,
Krakowska Agata,
Zięba Piotr,
Opoka Włodzimierz,
Muszyńska Bożena
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10979
Subject(s) - chemistry , agaricus bisporus , food science , pepsin , edible mushroom , mushroom , biochemistry , enzyme
BACKGROUND The release of bioelements from edible mushrooms ( Agaricus bisporus , Cantharellus cibarius , and Imleria badia ) was examined using in vitro simulated gastrointestinal digestion to assess their health‐promoting potential. The following samples were tested: fresh, frozen, dried in a food dryer, dried in the sun, and lyophilized. The samples were incubated in gastric juice (pepsin, NaCl, HCl) and in intestinal juice (NaHCO 3 , pancreatin, bile salts) with the aim of verifying the bioaccessibility of the bioelements and the digestibility of mushrooms. Four bioelements that are essential for the human body were studied: Mg, Zn, Cu, and Fe. RESULTS It was found that Mg was extracted in the highest amounts from the sun‐dried A. bisporus (1.620 g kg −1 d.w.). In the case of microelements, the lyophilized fruiting bodies of I. badia released Zn in the highest quantities (0.180 g kg −1 d.w.). Lyophilization and sun‐drying methods were more advantageous than other methods. Fresh material was a more valuable source of bioelements than frozen material. CONCLUSION Our results showed that edible mushrooms have a high content of bioelements that are easily bioaccessible, which indicates their health‐promoting properties. © 2020 Society of Chemical Industry