Effect of different drying methods on some physical properties, antioxidant, and antidiabetic activity of Agaricus bisporus mushrooms
Journal of Food Measurement and Characterization, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Basım Tarihi: 2026
- Doi Numarası: 10.1007/s11694-026-04876-9
- Dergi Adı: Journal of Food Measurement and Characterization
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Compendex, Food Science & Technology Abstracts, Natural Science Collection (ProQuest), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Anahtar Kelimeler: Antidiabetic activity, Bioaccessibility, Bioactive content, Drying, Mushroom
- Hakkari Üniversitesi Adresli: Evet
Özet
Mushrooms are a valuable food source; however, their high moisture content and texture limit their storage and transportation after harvest. Drying prolongs the shelf life of foods and facilitates transportation. The study aimed to investigate the effects of drying processes conducted using conventional (70 °C), microwave (300 W), infrared radiation (275 W), and vacuum-combined infrared radiation (275 W and 250 mmHg) methods on the cap and stalk quality of Agaricus bisporus mushrooms. In dried samples, ash, protein, and fat contents ranged from 8.37 to 10.33, 20.43–27.99, and 1.33–2.53% DM, respectively. Samples from all drying applications showed lower lightness, protein, p-hydroxybenzoic acid, p-coumaric acid, rutin, lycopene, and β-carotene content than that of the fresh sample. While the total phenolic contents of both cap and stalk (up to 59.89% and 112.77% increase) samples generally increased after drying, decreases in their in vitro bioaccessibilities (up to 28.45 and 43.15% decrease) were observed. Samples dried using vacuum combined infrared radiation had generally higher protein, phenolic content, antioxidant, and antidiabetic activity and lower 5-hydroxymethylfurfural (HMF) content compared to other drying methods. Results showed that when evaluated in terms of the parameters used in the study, higher nutritional value and product quality in mushroom caps and stalks dried by vacuum combined infrared radiation could be achieved. These findings highlight the potential of innovative drying technologies to better preserve bioactive compounds during the drying of Agaricus bisporus.