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Agaricus bisporus By-Products as a Source of Chitin-Glucan Complex Enriched Dietary Fibre with Potential Bioactivity

CQ-VR, Chemistry Research Centre—Vila Real, Food and Wine Chemistry Lab, Chemistry Department, Universidade de Trás-os-Montes e Alto Douro, Apartado 1013, 5000-801 Vila Real, Portugal
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Appl. Sci. 2020, 10(7), 2232; https://doi.org/10.3390/app10072232
Received: 24 February 2020 / Revised: 12 March 2020 / Accepted: 13 March 2020 / Published: 25 March 2020
(This article belongs to the Special Issue Functional Foods and Food Supplements)
Mushroom production generates large amounts of by-products whose disposal creates environmental problems. The high abundance of biological active non-starch polysaccharides in mushroom cell walls makes these by-products attractive for dietary fiber-based ingredient (DFI) production. Traditional methods of dietary fiber preparation didn’t allow to obtain a DFI with suitable chemical and functional properties. In this work a simple and environmentally friendly method was developed and optimized for DFI production using a central composite design with treatment time, hydrogen peroxide and sodium hydroxide concentration as factors and chemical composition, chromatic and functional properties as dependent variables. The chemical composition of the DFI was strongly influenced by the process parameters and its functional and color properties were dependent on its fiber and protein content, respectively. The method developed is simple, uses food grade and low-cost reagents and procedures yielding a DFI with white color, no odor and a high concentration of dietary fiber (>60%) with an identical sugar composition to the original mushroom fiber. Due to the high water and oil retention capacity, this DFI may be used not only for dietary fiber enrichment and reduction of the food energy value but also as a functional ingredient with potential bioactivity. View Full-Text
Keywords: dietary fiber; mushroom; Agaricus bisporus; dietary fiber ingredient; chemical composition; functional properties; optimization; central composite design dietary fiber; mushroom; Agaricus bisporus; dietary fiber ingredient; chemical composition; functional properties; optimization; central composite design
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Fraga, S.M.; Nunes, F.M. Agaricus bisporus By-Products as a Source of Chitin-Glucan Complex Enriched Dietary Fibre with Potential Bioactivity. Appl. Sci. 2020, 10, 2232.

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