Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS

Cultivated mushrooms are well-known nutrient inputs for an equilibrated diet. Some species are broadly appreciated due to their medicinal properties. Lately, a number of novel foods and nutraceuticals based on dehydrated and freeze-dried powder obtained from cultivated mushrooms has been reaching the market. The food industry requires fast and reliable tools to prevent fraud. In this, work we have cultivated Agaricus bisporus sp. bisporus (AB) (white button mushroom), Agaricus bisporus sp. brunnescens (ABP) (portobello), Lentinula edodes (LE) (shiitake) and Grifola frondosa (GF) (maitake) using tailor-made substrates for the different species and standardized cropping conditions, which were individually freeze-dried to obtain the samples under evaluation. The aim of this article was to validate the use of two different methodologies, namely, electronic nose and sensory panel, to discriminate the olfactory profile of nutritional products based on freeze-dried mushrooms from the different cultivated species. Additionally, GC-MS was used to detect and quantify the most abundant volatile organic compounds (VOCs) in the samples. The multivariate analysis performed proved the utility of electronic nose as an analytical tool, which was similar to the classical sensory panel but faster in distinguishing among the different species, with one limitation it being unable to differentiate between the same species. GC-MS analysis showed the chemical volatile formulation of the samples, also showing significant differences between different samples but high similarities between varieties of the same cultivated species. The techniques employed can be used to prevent fraud and have the potential to evaluate further medicinal mushroom species and build solid and trustful connections between these novel food products and potential consumers.Publishe

Caracterización de la estructura, dinámica, microbioma y propiedades funcionales de los hongos cultivados en La Rioja

Tesis Doctoral inédita leída en la Universidad Autónoma de Madrid, Facultad de Ciencias, Departamento de Química Física Aplicada. Fecha de Lectura: 26-04-2023Esta tesis tiene embargado el acceso al texto completo hasta el 26-10-2024El objetivo principal de la presente Tesis Doctoral es la caracterización del sustrato a lo largo del ciclo de cultivo de las tres principales setas cultivadas en La Rioja (Agaricus bisporus, Agaricus bisporus var brunnescens y Lentinula edodes) desde el punto de vista de su composición química, enzimática y microbiológica. También se relacionaron esos parámetros con la producción de cuerpos fructíferos que se obtuvieron y sus propiedades beneficiosas para la salud humana. Para ello, se realizó una caracterización inicial de los sustratos de varios ciclos de cultivo de cada hongo cultivado en las instalaciones del Centro Tecnológico de Investigación del Champiñón de La Rioja (CTICH) mediante los análisis de composición centesimal, contenido en fibras, actividad enzimática y eficiencia biológica. Tras esta primera caracterización, se seleccionó un ciclo de cada variedad de las tres estudiadas y se estudió en detalle la composición elemental, dinámica de las comunidades bacterianas y actividades enzimáticas adicionales. Posteriormente, se calculó el rendimiento de cuerpos fructíferos y se investigó su potencial como alimentos antioxidantes y antiinflamatorios por métodos in vitro incluyendo determinación espectrofotométrica, cultivos celulares y cuantificación de compuestos con actividad biológica como los -glucanos. Los resultados obtenidos mostraron la evolución físico-química y los cambios que sufre el sustrato durante los ciclos de cultivo. Además, pusieron de manifiesto el importante rol de las enzimas (proteasas y peroxidasas) en la degradación de las materias primas, y mostraron la variación de la dinámica de las comunidades microbianas. Los estudios revelaron que son necesarios determinados filos y clases bacterianas en los momentos de fructificación y desarrollo de primordios para que el paso de fase vegetativa a reproductiva permita alcanzar una alta tasa de eficiencia biológica. Los datos obtenidos podrán ser utilizados como base para poder desarrollar productos como bioestimulantes o agentes de biocontrol para aumentar los rendimientos del cultivo. Además, los hongos obtenidos de los sustratos evaluados indicaron que las tres especies cultivadas tenían potencial como alimentos antioxidantes y antiinflamatorios, lo que hace de estos alimentos una rica fuente de compuestos bioactivos beneficiosos para la salud. Los datos obtenidos podrán emplearse como base para el desarrollo y comercialización de nuevos complementos alimenticios y nutracéuticosThe main objective of this Doctoral Thesis was the characterization of the cultivation substrate of the three main mushrooms cultivated in La Rioja (Agaricus bisporus, Agaricus bisporus var brunnescens and Lentinula edodes) from the point of view of their chemical, enzymatic and microbiological composition. These parameters were also related to the production of fruiting bodies that were obtained and their beneficial properties for human health. For this, an initial characterization of the substrates of several cultivation cycles of each mushroom cultivated in the facilities of the Technological Centre for Mushroom Research in La Rioja (CTICH) was carried out through the analysis of centesimal composition, fibre content, enzymatic activity and biological efficiency. After this first description, a cycle of each variety of the three studied was selected and the elemental composition, the bacterial dynamics and additional enzymatic activities were studied in detail. Subsequently, the yield of fruiting bodies was calculated and their potential as antioxidant and anti-inflammatory foods was investigated by in vitro methods, including spectrophotometric determination, cell cultures and quantification of biological compounds such as β-glucans. The results obtained showed the physical-chemical evolution and the changes suffered by the substrate during the cultivation cycles. In addition, it revealed the important role of enzymes (proteases and peroxidases) in the degradation of raw materials, and showed the variation in the dynamics of microbial communities. The studies revealed that certain bacterial phyla and classes are necessary at the moments of fruiting and primordia development so that the passage from the vegetative to the reproductive phase allows reaching a high rate of biological efficiency. The data obtained may be used as a basis to develop products such as biostimulants or biocontrol agents to increase crop yields. In addition, the fungi obtained from the evaluated substrates indicated that the three cultivated species have potential as antioxidant and anti-inflammatory foods, which makes these foods a rich source of beneficial bioactive compounds for health. The data obtained may be used as a basis for the development and marketing of new food supplements and nutraceutical