![]() ![]() As a result, heat-processed foods are regarded to be less healthful than fresh foods. Thermal processing is commonly used to extend food shelf life. Due to its thermolabile qualities, heating affects the residual nutrients and bioactive substances in food. Heating treatments are used to extract or prepare foods for human consumption. Due to this reason, many food industries have used mushroom extracts in health care products and as added functional ingredients in food products. Furthermore, ergothioneine depletion in cells may cause DNA damage and protein and lipid oxidation ( Paul and Snyder, 2010). One of the mushrooms' bioactive compounds, ergothioneine, protects cells from oxidative stress caused by reactive nitrogen forms like nitric oxide. Due to their bioactive ingredients, mushroom extracts have been recognized as antioxidants, anticarcinogenic, and anti-inflammatory by food and biochemical experts since 3500 BC. Auricularia mushrooms are used in traditional Chinese medicine. is also high in nutrients and vitamins, protein, carbohydrates, and fiber. In addition to being low in calories, salt, fat, and cholesterol, Pleurotus spp. such as pearl oyster, gray oyster, pink oyster, and Auricularia spp., like jelly ear and black jelly mushrooms, are well-known among consumers. To add value to this review, a survey on the consumption pattern of Pleurotus and Auricularia species among Malaysians has been conducted online and concluded that Pleurotus species is the most considered species compared to Auricularia mushroom and almost half of the respondents were not aware that heat may deplete nutritional contents in mushroom despite agreeing both gave beneficial health in diets. Microwave drying retained color characteristics and bioactive compounds in both mushrooms. Antioxidant properties using DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical and FRAP (ferric reducing antioxidant power) assay of both raw and heat-treated mushrooms are included. Similarly, sensory acceptance by consumers may be affected too. Differences in heat treatments (microwave, hot air drying, and solar drying) and cooking methods may affect the content of bioactive compounds and their properties. The bioactive compounds such as phenol, flavonoid and ergothioneine found in both Pleurotus and Auricularia mushrooms were explored. Recently, due to increased awareness, both mushrooms are also being consumed for their bioactive compounds, ergothioneine, and antioxidant properties and has been used since earlier ages as therapeutic remedies. are popular species consumed by the Malaysian community. 2Department of Agricultural and Environmental Sciences, Tennessee State University, McMinnville, OR, United States.1Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Malaysia.Inshirah Izham 1 Farhat Avin 2 Siva Raseetha 1 * ![]()
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