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Technological, biochemical and microbiological evaluation of dehydrated Pleurotus ostreatus powder for nutraceutical applications
Tijdschriftbijdrage - Tijdschriftartikel
Background: Mushroom-based products can serve as superior nutraceuticals in both preventing and alleviating human diseases. Dehydrated powder of Pleurotus ostreatus grown in Cuba has a rich nutritional composition and a large number of therapeutic properties. However, technological parameters (e.g. rheological), as well as biochemical and microbiological quality control standards for its use as a raw material in the manufacture of solid dosage forms with nutraceutical and biopharmaceutical applications have not been established yet. Objective: The study aims to determine the technological, biochemical and microbiological quality parameters of dehydrated Pleurotus ostreatus powder. Methods: Rheological properties (Carr's index, Hausner's ratio, angle of repose and flow rate) were determined in seven batches of mushroom powder. Biochemical and microbiological analyses were performed using standard methods. Other physicochemical properties (mean particle size, pH and moisture) were also determined. Results: Technical parameters showed a mean particle size of 224.08 +/- 7.96 mu m, Carr's compressibility index (23.08-26.58%), Hausner ' s ratio (1.30-1.36), angle of repose (36.6-41.90 degrees) and flow rate (3.69-6.93 g cm(-2) s(-1)), typical of materials with poor flowability. Biochemical analyses indicated significant nutraceutical composition: protein (25.0-30.4%), carbohydrate (45-60%), ash (6.1-9.8%), fiber (5-9%), beta-D-Glucans (1.47-1.61%), iron (21-50 mg/100 g), zinc (3.8-8.0 mg/100 g), and polyphenols (123-160 mg/100 g). Moisture content was <= 3.50% and microbiological analyses were in agreement with ISO standards. Conclusion: Dehydrated P. ostreatus powder exhibits good nutraceutical composition and microbiological quality. Technological parameters evidenced poor flow properties, suggesting the need to include excipients to improve the rheological properties for applications as an active ingredient in solid dosage forms for health benefits.
Tijdschrift: Current nutrition & food science (Print)
Pagina's: 507 - 514
Jaar van publicatie:2022
Trefwoorden:A1 Journal article