Thermal degradation kinetics of bioactive compounds in button mushroom (Agaricus bisporus) during tray drying process

摘要

The present study examined the degradation of bioactive components (total polyphenol, ascorbic acid, and flavonoids) and antioxidant activity by measuring the free-radical scavenging activity (% inhibition) in control (microwave blanched at 1,080 W for 30 s followed by osmotic dehydration in 15% sodium chloride solution for 10 min) button mushroom (Agaricus bisporus) under the effect of heat treatment. The control button mushrooms were tray dried at a temperature range of (60, 65, and 70 degrees C) until constant weight. Phytochemicals and antioxidant were further analyzed and quantified at every hour. Moreover, kinetic modeling of phytochemicals has been done. The present study shows that free-radical scavenging activity (% inhibition) and total phenolic content degradation could be better anticipated through first-order kinetic model, while, flavonoid content and ascorbic acid degradation by a second-order kinetic model based on the values of coefficient of determination (R-2). The decimal reduction time (Dvalue), activation energy, entropy, enthalpy, and Gibbs free energy has been analyzed for all respective parameters in treated mushroom and reported. This finding would be beneficial for designing thermal processing for button mushroom. Practical Applications In mushrooms, thermal processing is one of the most common technique employed commercially. Nutritional losses in the mushroom-based value added product could be reduced extensively through analyzing the best optimized technique. The proposed model could be adopted in mushroom processing to generate desired response in variable conditions.