In this investigation, the effect of different drying techniques, such as freeze-drying and cabinet drying, with two different carrier agents, such as maltodextrin (MD) and soy protein isolate (SPI), at different levels (10, 15, and 20%) on button mushrooms has been revealed. The results showed that the button mushroom powders (BMPs) formulated with SPI as a carrier agent had significantly higher powder yield, hygroscopicity, , , and values, whereas BMP formulated with MD had significantly higher water activity, solubility index, tapped density, bulk density, and flowability. The highest retention of bioactive compounds was reported in freeze-dried mushroom powder compared to cabinet dried powder using SPI as a carrier agent. Fourier transform infrared (FTIR) analysis confirmed that certain additional peaks were produced in the mushroom button powder-containing SPI (1,035-3,271 cm) and MD (930-3,220 cm). Thus, the results revealed that SPI showed promising results for formulating the BMP using the freeze-drying technique.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9238412 | PMC |
| http://dx.doi.org/10.3389/fnut.2022.908570 | DOI Listing |
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Article Synopsis
- * It found that increasing concentrations of SPI and pectin, while reducing MD, resulted in stable emulsions, achieving a perfect Emulsion Stability Index (ESI) of 100 over 7 days at room temperature.
- * Analytical techniques showed that the emulsions had specific particle sizes, negative zeta potential values, moderate encapsulation efficiencies for microcapsules, and a stable structure without visible defects, indicating effective encapsulation and stability characteristics.
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