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TIP Revista Especializada en Ciencias Químico-Biológicas

2023, Number 1

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TIP Rev Esp Cienc Quim Biol 2023; 26 (1)

Physicochemical, techno-functional and antioxidant properties of Pleurotus spp. powders

Torres-Martíne BM, Vargas-Sánchez RD, Torrescano-Urrutia GR, Esqueda MC, Rodríguez-Carpena, JG, Fernández-López J, Pérez-Álvarez JÁ, Sánchez-Escalante A

Language: English
References: 35
Page: 1-20
PDF size: 242.02 Kb.


ABSTRACT

Edible mushrooms are considered an important source of nutritional and functional components; therefore, they have been proposed as promissory ingredients for foods. The aim of this study was to evaluate the physicochemical, techno-functional, and antioxidant properties of two Pleurotus spp. powders (P. ostreatus and P. pulmonarius). Regarding physicochemical properties, Pleurotus spp. powders showed (p‹0.05) pH values near to neutrality in comparison to soy protein (control), and all samples showed slightly brown color. Concerning their techno-functional properties they retained water and oil, and there was swelling, foaming and gelling capacities (p‹0.05). Results demonstrated the presence of primary (carbohydrates and protein) and secondary metabolites (phenols, flavonoids, and chlorogenic acid), as well as antioxidant capacity (free-radical and cations scavenging activity and reducing power) in dependence of solvent extraction (p‹0.05). Also, all powdered mushroom extracts reduced (p‹0.05) lipid oxidation of meat homogenates subjected to thermal treatment. In conclusion, the results comfirm that P. ostreatus and P. pulmonarius powders are useful as functional ingredients for meat products.


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