Effect of superfine grinding on the physicochemical properties of straw mushroom (Volvariella volvacea) powders rich in vitamin D2
Jiaqi Xu
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
Search for more papers by this authorCorresponding Author
Yong Liu
School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
Correspondence
Yong Liu and Junhui Wang, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
Email: [email protected] and [email protected]
Search for more papers by this authorNing Zhang
School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
Search for more papers by this authorShanqiang Xiong
School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
Search for more papers by this authorLei Zhang
Sericultural Research Institute, Anhui Academy of Agricultural Sciences, Hefei, China
Search for more papers by this authorCorresponding Author
Junhui Wang
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
Correspondence
Yong Liu and Junhui Wang, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
Email: [email protected] and [email protected]
Search for more papers by this authorJiaqi Xu
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
Search for more papers by this authorCorresponding Author
Yong Liu
School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
Correspondence
Yong Liu and Junhui Wang, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
Email: [email protected] and [email protected]
Search for more papers by this authorNing Zhang
School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
Search for more papers by this authorShanqiang Xiong
School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
Search for more papers by this authorLei Zhang
Sericultural Research Institute, Anhui Academy of Agricultural Sciences, Hefei, China
Search for more papers by this authorCorresponding Author
Junhui Wang
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
Correspondence
Yong Liu and Junhui Wang, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
Email: [email protected] and [email protected]
Search for more papers by this authorAbstract
In this study, straw mushroom (Volvariella volvacea) powders (SMPs) rich in vitamin D2 were prepared by ultraviolet-B irradiation and superfine grinding. And effect of superfine grinding on the physicochemical properties of SMPs was investigated. Results indicated that the specific surface area, cell wall breakage ratio, hydration characteristics, and thermal stability of SMPs increased significantly with decreasing particle size, while the oil holding capacity, fluidity, and bulk density decreased. Superfine grinding did not destroy the main chemical structure of SMPs and improved the solubility of proteins, polysaccharides, vitamin D2, and ergosterol of SMPs. The results have positive implications for the resource development of straw mushroom and the promotion of food products containing vitamin D2.
Novelty impact statement
The conversion of ergosterol into vitamin D2 in straw mushroom was promoted by ultraviolet (UV)-B irradiation. Straw mushroom powders (SMPs) rich in vitamin D2 were prepared by superfine grinding. The effect of superfine grinding on the physicochemical properties of SMPs rich in vitamin D2 for the first time.
CONFLICT OF INTEREST
The authors have no conflicts of interest to declare for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
REFERENCES
- Chen, J. L., Zhang, M., Mujumdar, A. S., & Phuhongsunge, P. (2022). 4D printing induced by microwave and ultrasound for mushroom mixtures: Efficient conversion of ergosterol into vitamin D2. Food Chemistry, 387, 132840. https://doi.org/10.1016/j.foodchem.2022.132840
- Chen, L., & Huang, G. (2018). Extraction, characterization and antioxidant activities of pumpkin polysaccharide. International Journal of Biological Macromolecules, 118, 770–774. https://doi.org/10.1016/j.ijbiomac.2018.06.148
- Cheng, Y., Quan, W., Qu, T., He, Y. J., Wanga, Z. J., Zeng, M. M., Qin, F., Chena, J., & He, Z. Y. (2021). Effects of co-irradiation and superfine grinding wall disruption pretreatment on phenolic compounds in pine (Pinus yunnanensis) pollen and its antioxidant and α-glucosidase-inhibiting activities 60. Food Chemistry, 345, 128808. https://doi.org/10.1016/j.foodchem.2020.128808
- Duffy, S. K., O'Doherty, J. V., Rajauria, G., Clarke, L. C., Hayes, A., Dowling, K. G., O'Grady, M. N., Kerry, J. P., Jakobsen, J., Cashman, K. D., & Kelly, A. K. (2018). Vitamin D-biofortified beef: A comparison of cholecalciferol with synthetic versus UVB-mushroom-derived ergosterol as feed source. Food Chemistry, 256, 18–24. https://doi.org/10.1016/j.foodchem.2018.02.099
- Fang, D. L., Yu, K. L., Deng, Z. L., Hu, Q. H., & Zhao, L. Y. (2019). Storage quality and flavor evaluation of Volvariella volvacea packaged with nanocomposite-based packaging material during commercial storage condition. Food Packaging and Shelf Life, 22, 100412. https://doi.org/10.1016/j.fpsl.2019.100412
- Gan, L. J., You, Q., Luo, Y. M., Ye, Y. T., Lei, L., Deng, Z. Y., & Rong, H. (2022). Effect of superfine grinding Sargassum fusiforme residue powder on sponge cakes properties. LWT, 165, 113735. https://doi.org/10.1016/j.lwt.2022.113735
- Guzzo, P. L., Barros, F. B. M. D., & Tinob, A. A. D. A. (2019). Effect of prolonged dry grinding on size distribution, crystal structure and thermal decomposition of ultrafine particles of dolostone. Powder Technology, 342(15), 141–148. https://doi.org/10.1016/j.powtec.2018.09.064
- He, S. D., Li, J., He, Q., Jian, H. F., Zhang, Y., Wang, J. L., & Sun, H. J. (2018). Physicochemical and antioxidant properties of hard white winter wheat (Triticum aestivm L.) bran superfine powder produced by eccentric vibratory milling. Powder Technology, 325, 126–133. https://doi.org/10.1016/j.powtec.2017.10.054
- He, S. D., Tang, M. M., Sun, H. J., Ye, Y. K., Cao, X. D., & Wang, J. H. (2019). Potential of water dropwort (oenanthe javanica dc.) powder as an ingredient in beverage: Functional, thermal, dissolution and dispersion properties after superfine grinding. Powder Technology, 353, 516–523. https://doi.org/10.1016/j.powtec.2019.05.048
- Heo, T. Y., Kim, Y. N., Park, I. B., & Lee, D. U. (2020). Amplification of vitamin D2 in the white button mushroom (Agaricus bisporus) by UV-B irradiation and jet-milling for its potential use as a functional ingredient. Foods, 9, 1713. https://doi.org/10.3390/foods9111713
- Huang, X., Dou, J. Y., Li, D., & Wang, L. J. (2018). Effects of superfine grinding on properties of sugar beet pulp powders. LWT, 87, 203–209. https://doi.org/10.1016/j.lwt.2017.08.067
- Huang, X., Liang, K. H., Liu, Q., Qiu, J., Wang, J., & Zhu, H. (2020). Superfine grinding affects physicochemical, thermal and structural properties of moringa oleifera leaf powders. Industrial Crops and Products, 151, 112472. https://doi.org/10.1016/j.indcrop.2020.112472
- Jiang, Q. Y., Zhang, M., & Mujumdar, A. S. (2020). UV induced conversion during drying of ergosterol to vitamin D in various mushrooms: Effect of different drying conditions. Trends in Food Science & Technology, 105, 200–210. https://doi.org/10.1016/j.tifs.2020.09.011
- Kong, F., Wang, L., Gao, H. F., & Chena, H. Z. (2020). Process of steam explosion assisted superfine grinding on particle size, chemical composition and physico-chemical properties of wheat bran powder. Powder Technology, 371, 154–160. https://doi.org/10.1016/j.powtec.2020.05.067
- Liu, M., Yan, L., Wang, B., & Tian, S. G. (2018). Effect of vibrating-type ultrafine grinding on the physicochemical and antioxidant properties of Turkish galls in Uyghur medicine. Powder Technology, 339, 560–568. https://doi.org/10.1016/j.powtec.2018.07.095
- Nzekoue, F. K., Sun, Y., Caprioli, G., Vittori, S., & Sagratini, G. (2022). Effect of the ultrasound-assisted extraction parameters on the determination of ergosterol and vitamin D in Agaricus bisporus, A. bisporus portobello, and Pleurotus ostreatus mushrooms. Journal of Food Composition and Analysis, 109, 104476. https://doi.org/10.1016/j.jfca.2022.104476
- Papoutsis, K., Grasso, S., Menon, A., Brunton, N. P., Lyng, J. G., Jacquier, J. C., & Bhuyan, D. J. (2020). Recovery of ergosterol and vitamin D2 from mushroom waste—Potential valorization by food and pharmaceutical industries. Trends in Food Science & Technology, 99, 351–366. https://doi.org/10.1016/j.tifs.2020.03.005
- Qing, Z. L., Cheng, J. R., Wang, X. P., Tang, D. B., Liu, X. M., & Zhu, M. J. (2021). The effects of four edible mushrooms (Volvariella volvacea, Hypsizygus marmoreus, Pleurotus ostreatus and Agaricus bisporus) on physicochemical properties of beef paste. LWT, 135, 110063. https://doi.org/10.1016/j.lwt.2020.110063
- Salemi, S., Saedisomeolia, A., Azimi, F., Zolfigol, S., Mohajerani, E., Mohammadi, M., & Yaseri, M. (2021). Optimizing the production of vitamin D in white button mushrooms (Agaricus bisporus) using ultraviolet radiation and measurement of its stability. LWT, 137, 110401. https://doi.org/10.1016/j.lwt.2020.110401
- Suksiriworapong, J., Taresco, V., Ivanov, D. P., Styliari, L. D., Sakchaisri, K., Junyaprasert, V. B., & Garnett, M. C. (2018). Synthesis and properties of a biodegradable polymer-drug conjugate: Methotrexate-poly(glycerol adipate). Colloids and Surfaces B: Biointerfaces, 167, 115–125. https://doi.org/10.1016/j.colsurfb.2018.03.048
- Tiwari, A., Singh, G., Sharma, V., Srivastava, R. K., & Sharma, S. (2021). Harnessing the potential of UVB irradiation for improving the nutraceutical properties of edible xylotrophic mushroom dried powder. LWT, 150, 111913. https://doi.org/10.1016/j.lwt.2021.111913
- Wang, F., Zeng, J., Tian, X. L., Gao, H. Y., & Sukmanov, V. (2022). Effect of ultrafine grinding technology combined with high-pressure, microwave and high-temperature cooking technology on the physicochemical properties of bean dregs. LWT, 154, 112810. https://doi.org/10.1016/j.lwt.2021.112810
- Xiong, X., Cao, X. J., Zeng, Q. Z., Yang, X. Q., Wang, Y. L., Zhang, R. F., Huang, F., Dong, L. H., Zhang, M. W., & Su, D. X. (2021). Effects of heat pump drying and superfine grinding on the composition of bound phenolics, morphology and microstructure of lychee juice by-products. LWT, 144, 111206. https://doi.org/10.1016/j.lwt.2021.111206
- Xu, Z. Y., Meenu, M., & Xu, B. J. (2020). Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew's ear. Food Chemistry, 309, 125738. https://doi.org/10.1016/j.foodchem.2019.125738
- Xue, X. H., Dong, J. H., He, H. Y., Wang, J. H., Kong, D., & Wang, L. W. (2021). Emulsification and stabilization of diacylglycerol-in-water Pickering emulsions stabilized by ultrafine grinding oat bran insoluble fiber-gelatinized starch hybrid granules. Food Hydrocolloids, 112, 106322. https://doi.org/10.1016/j.foodhyd.2020.106322
- Yadav, D., & Negi, P. S. (2021). Bioactive components of mushrooms: Processing effects and health benefits. Food Research International, 148, 110599. https://doi.org/10.1016/j.foodres.2021.110599
- Zhang, J. T., Dong, Y. S., Nisar, T., Fang, Z. X., Wang, Z. C., & Guo, Y. R. (2020). Effect of superfine-grinding on the physicochemical and antioxidant properties of Lycium ruthenicum Murray powders. Powder Technology, 372, 68–75. https://doi.org/10.1016/j.powtec.2020.05.097
- Zhang, T., Xiao, S. Y., Ding, Z. H., & Song, Y. T. (2021). Effects of superfine grinding on physicochemical properties and morphological structure of coix seed powders. Journal of Cereal Science, 102, 103361. https://doi.org/10.1016/j.jcs.2021.103361
- Zhang, Y., Xiao, W. H., Cao, Y. Y., Ji, G. Y., Gao, C. F., & Han, L. J. (2018). The effect of ultrafine and coarse grinding on the suspending and precipitating properties of black tea powder particles. Journal of Food Engineering, 223, 124–131. https://doi.org/10.1016/j.jfoodeng.2017.12.007
- Zhao, X. Y., Liu, H. K., Zhang, X. W., & Ao, Q. (2018). Effect of pressure grinding technology on the physicochemical and antioxidant properties of tremella aurantialba powder. Journal of Food Processing and Preservation, 42(12), e13833. https://doi.org/10.1111/jfpp.13833
- Zhao, X. Y., Sun, L., Zhang, X. W., Liu, H. K., & Zhu, Y. P. (2020). Effects of ultrafine grinding time on the functional and flavor properties of soybean protein isolate. Colloids and Surfaces B: Biointerfaces, 196, 111345. https://doi.org/10.1016/j.colsurfb.2020.111345
