FORTIFICATION OF EDIBLE MUSHROOMS (<I>Pleurotus ostreatus</>) WITH CALCIUM, SELENIUM AND VITAMIN C

Matrix engeneering is a methodology to obtain functional foods that applies the vacuum impregnation technique in order to incorporate physiologically active components into the food porous structure. The objective of this study was to develop a minimally processed product with functional characteris...

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Autores principales:	Misael CORTÉS R., Andrea GARCÍA S., Héctor SUÁREZ M.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	Functional foods mushrooms Pleurotus ostreatus calcium selenium and vitamin C. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/c4ed98154189420eae46a005d3051388
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spelling	oai:doaj.org-article:c4ed98154189420eae46a005d30513882021-11-19T04:21:50ZFORTIFICATION OF EDIBLE MUSHROOMS (<I>Pleurotus ostreatus</>) WITH CALCIUM, SELENIUM AND VITAMIN C0121-40042145-2660https://doaj.org/article/c4ed98154189420eae46a005d30513882009-02-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/564https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Matrix engeneering is a methodology to obtain functional foods that applies the vacuum impregnation technique in order to incorporate physiologically active components into the food porous structure. The objective of this study was to develop a minimally processed product with functional characteristics by means of fortification of the mushroom Pleurotus ostreatus with calcium, selenium and vitamin C. Fortification levels for Ca and Se of 7,3 and 42,3% of the Daily Recommended Intake (DRI)/100 g of fresh mushroom, respectively, were obtained. At the beginning of the storage (4º C, 83% relative moisture), the vitamin C contents was 40% of the DRI/100g of fresh mushroom, and during storage, zero-order degradation kinetics was adjusted. The soft face of fortified mushrooms showed more browning than the rugged one (lesser luminosity values - L), and more red (a bigger value). Texture of the fortified product was not influenced by the impregnation dissolution but, with time, samples became harder. Misael CORTÉS R.Andrea GARCÍA S.Héctor SUÁREZ M.Universidad de AntioquiaarticleFunctional foodsmushroomsPleurotus ostreatuscalciumselenium and vitamin C.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 14, Iss 1 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	Functional foods mushrooms Pleurotus ostreatus calcium selenium and vitamin C. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Functional foods mushrooms Pleurotus ostreatus calcium selenium and vitamin C. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Misael CORTÉS R. Andrea GARCÍA S. Héctor SUÁREZ M. FORTIFICATION OF EDIBLE MUSHROOMS (<I>Pleurotus ostreatus</>) WITH CALCIUM, SELENIUM AND VITAMIN C
description	Matrix engeneering is a methodology to obtain functional foods that applies the vacuum impregnation technique in order to incorporate physiologically active components into the food porous structure. The objective of this study was to develop a minimally processed product with functional characteristics by means of fortification of the mushroom Pleurotus ostreatus with calcium, selenium and vitamin C. Fortification levels for Ca and Se of 7,3 and 42,3% of the Daily Recommended Intake (DRI)/100 g of fresh mushroom, respectively, were obtained. At the beginning of the storage (4º C, 83% relative moisture), the vitamin C contents was 40% of the DRI/100g of fresh mushroom, and during storage, zero-order degradation kinetics was adjusted. The soft face of fortified mushrooms showed more browning than the rugged one (lesser luminosity values - L), and more red (a bigger value). Texture of the fortified product was not influenced by the impregnation dissolution but, with time, samples became harder.
format	article
author	Misael CORTÉS R. Andrea GARCÍA S. Héctor SUÁREZ M.
author_facet	Misael CORTÉS R. Andrea GARCÍA S. Héctor SUÁREZ M.
author_sort	Misael CORTÉS R.
title	FORTIFICATION OF EDIBLE MUSHROOMS (<I>Pleurotus ostreatus</>) WITH CALCIUM, SELENIUM AND VITAMIN C
title_short	FORTIFICATION OF EDIBLE MUSHROOMS (<I>Pleurotus ostreatus</>) WITH CALCIUM, SELENIUM AND VITAMIN C
title_full	FORTIFICATION OF EDIBLE MUSHROOMS (<I>Pleurotus ostreatus</>) WITH CALCIUM, SELENIUM AND VITAMIN C
title_fullStr	FORTIFICATION OF EDIBLE MUSHROOMS (<I>Pleurotus ostreatus</>) WITH CALCIUM, SELENIUM AND VITAMIN C
title_full_unstemmed	FORTIFICATION OF EDIBLE MUSHROOMS (<I>Pleurotus ostreatus</>) WITH CALCIUM, SELENIUM AND VITAMIN C
title_sort	fortification of edible mushrooms (<i>pleurotus ostreatus</>) with calcium, selenium and vitamin c
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/c4ed98154189420eae46a005d3051388
work_keys_str_mv	AT misaelcortesr fortificationofediblemushroomsipleurotusostreatuswithcalciumseleniumandvitaminc AT andreagarcias fortificationofediblemushroomsipleurotusostreatuswithcalciumseleniumandvitaminc AT hectorsuarezm fortificationofediblemushroomsipleurotusostreatuswithcalciumseleniumandvitaminc
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FORTIFICATION OF EDIBLE MUSHROOMS (<I>Pleurotus ostreatus</>) WITH CALCIUM, SELENIUM AND VITAMIN C

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