Gamma Irradiation of Mushrooms and its Impact on Bioactive Components
Mushrooms are widely acknowledged as a high-pertaining to food food and are gaining celebrity as a functional meal. For vegetarians, mushrooms are the only natural beginning of vitamin D. Radiation is a novel and promising foodstuff processing science. Irradiating mushrooms can be a cautious and cost-effective way to increase useful life of product while also guaranteeing hygienic and sensory status. Mushrooms are well-known strong-willed foods by way of the presence of a large amount of nutraceutical elements. These are well recognized as natural foods significance to high protein, low fat and reduced energy fillings. These are made in mineral such as iron, phosphorus, too as in vitamins like riboflavin, thiamine, ergosterol, niacin, and ascorbic acid. They also hold bioactive constituents like subordinate metabolites (terpenoids, acids, alkaloids, sesquiterpenes, polyphenolic compounds, lactones, sterols, ester analogues, vitamins, and metal chelating agents) and polysaccharides usually β-glucans and glycoproteins. Since, the incidences of biologically alive substances like hepatoprotective, immune-potentiating, antagonistic-cancer, antiviral, hypocholesterolemic powers and natural antioxidants beneficial in reducing aerophilous damages. However, mushrooms remained underutilized, regardless of their wide natural process and bioactive potential [1,2,3]. Novel inexperienced methods are being explored for the extraction of bioactive fundamentals from edible mushrooms. Main goals of the study were to experience the impact of gamma irradiation, shelf life and bioactive parts of mushrooms. In the current study low quantity of gamma irradiation that is, 0.25 and 0.75 kGy was employed for mushrooms. Vitamin-D content was estimated in irradiated mushrooms at 0.75 kGy, was 3.92 μg, at 0.25 kGy was, 1.44μg and 2.77μg non-irradiated mushrooms. Other bioactive parts, such as antioxidant action, were increased all the while storage, and irradiated mushrooms retained more source of nourishment C and folic acid than non-irradiated mushrooms. The gamma irradiation process increases the bioavailability of source of nourishment-D, making it a good source of vitamin-D while further extending the useful life of product of the mushroom. Gamma radiation boosts vitamin D levels in mushrooms by converting inner ergosterol to ergocalciferol (Vitamin D2).
Author(s) Details:
Kalyani Bandi,
Division of Food Technology, Department of Home Science, S. V. University, Tirupathi-517502, India.
Manjula Kola,
Division of Food Technology, Department of Home Science, S. V. University, Tirupathi-517502, India.
Please see the link here: https://stm.bookpi.org/CPAFS-V1/article/view/8995
Keywords: Mushrooms, irradiation, bioactive components, vitamin-D