Amplification of Vitamin D<sub>2</sub> in the White Button Mushroom (<i>Agaricus bisporus</i>) by UV-B Irradiation and Jet-Milling for Its Potential Use as a Functional Ingredient
The objective of this study was to amplify vitamin D<sub>2</sub> in white button mushrooms using ultraviolet (UV-B) irradiation and to prepare a vitamin D<sub>2</sub>-fortified superfine mushroom powder through jet milling. Mushrooms irradiated with UV-B for 30 min had a vita...
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MDPI AG
2020-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/11/1713 |
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| author | Tae-Yeong Heo Ye-Na Kim Il Bum Park Dong-Un Lee |
| author_facet | Tae-Yeong Heo Ye-Na Kim Il Bum Park Dong-Un Lee |
| author_sort | Tae-Yeong Heo |
| collection | DOAJ |
| description | The objective of this study was to amplify vitamin D<sub>2</sub> in white button mushrooms using ultraviolet (UV-B) irradiation and to prepare a vitamin D<sub>2</sub>-fortified superfine mushroom powder through jet milling. Mushrooms irradiated with UV-B for 30 min had a vitamin D<sub>2</sub> concentration of 8.19 μg/g, an amount about 400 times greater than that of the control (0.02 μg/g). The vitamin D<sub>2</sub>-fortified mushrooms were then freeze-dried and conventionally ground or jet-milled to obtain coarse (Dv<sub>50</sub> = 231 μm), fine (Dv<sub>50</sub> = 106.3 μm), and superfine (Dv<sub>50</sub> = 7.1 μm) powders. The vitamin D<sub>2</sub> content was retained during the preparation of the powders. The physical characteristics were evaluated by scanning electron microscopy and hydration properties. The superfine powder of vitamin D<sub>2</sub>-amplified mushrooms was suitable for use as a functional ingredient because its roughness was significantly reduced, and it had a neutral aroma and taste as determined by descriptive analysis. |
| first_indexed | 2024-03-10T14:40:02Z |
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| id | doaj.art-80c98f22efc94212b67615fc75b04713 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:40:02Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-80c98f22efc94212b67615fc75b047132023-11-20T21:54:09ZengMDPI AGFoods2304-81582020-11-01911171310.3390/foods9111713Amplification of Vitamin D<sub>2</sub> in the White Button Mushroom (<i>Agaricus bisporus</i>) by UV-B Irradiation and Jet-Milling for Its Potential Use as a Functional IngredientTae-Yeong Heo0Ye-Na Kim1Il Bum Park2Dong-Un Lee3Department of Food Science and Technology, Chung-Ang University, Anseong 17546, KoreaDepartment of Food Science and Technology, Chung-Ang University, Anseong 17546, KoreaYuhan Care, Ltd., Giheung-gu, Yongin 17084, KoreaDepartment of Food Science and Technology, Chung-Ang University, Anseong 17546, KoreaThe objective of this study was to amplify vitamin D<sub>2</sub> in white button mushrooms using ultraviolet (UV-B) irradiation and to prepare a vitamin D<sub>2</sub>-fortified superfine mushroom powder through jet milling. Mushrooms irradiated with UV-B for 30 min had a vitamin D<sub>2</sub> concentration of 8.19 μg/g, an amount about 400 times greater than that of the control (0.02 μg/g). The vitamin D<sub>2</sub>-fortified mushrooms were then freeze-dried and conventionally ground or jet-milled to obtain coarse (Dv<sub>50</sub> = 231 μm), fine (Dv<sub>50</sub> = 106.3 μm), and superfine (Dv<sub>50</sub> = 7.1 μm) powders. The vitamin D<sub>2</sub> content was retained during the preparation of the powders. The physical characteristics were evaluated by scanning electron microscopy and hydration properties. The superfine powder of vitamin D<sub>2</sub>-amplified mushrooms was suitable for use as a functional ingredient because its roughness was significantly reduced, and it had a neutral aroma and taste as determined by descriptive analysis.https://www.mdpi.com/2304-8158/9/11/1713vitamin D<sub>2</sub>UV-B irradiationjet millsuperfine powderwhite button mushroom |
| spellingShingle | Tae-Yeong Heo Ye-Na Kim Il Bum Park Dong-Un Lee Amplification of Vitamin D<sub>2</sub> in the White Button Mushroom (<i>Agaricus bisporus</i>) by UV-B Irradiation and Jet-Milling for Its Potential Use as a Functional Ingredient Foods vitamin D<sub>2</sub> UV-B irradiation jet mill superfine powder white button mushroom |
| title | Amplification of Vitamin D<sub>2</sub> in the White Button Mushroom (<i>Agaricus bisporus</i>) by UV-B Irradiation and Jet-Milling for Its Potential Use as a Functional Ingredient |
| title_full | Amplification of Vitamin D<sub>2</sub> in the White Button Mushroom (<i>Agaricus bisporus</i>) by UV-B Irradiation and Jet-Milling for Its Potential Use as a Functional Ingredient |
| title_fullStr | Amplification of Vitamin D<sub>2</sub> in the White Button Mushroom (<i>Agaricus bisporus</i>) by UV-B Irradiation and Jet-Milling for Its Potential Use as a Functional Ingredient |
| title_full_unstemmed | Amplification of Vitamin D<sub>2</sub> in the White Button Mushroom (<i>Agaricus bisporus</i>) by UV-B Irradiation and Jet-Milling for Its Potential Use as a Functional Ingredient |
| title_short | Amplification of Vitamin D<sub>2</sub> in the White Button Mushroom (<i>Agaricus bisporus</i>) by UV-B Irradiation and Jet-Milling for Its Potential Use as a Functional Ingredient |
| title_sort | amplification of vitamin d sub 2 sub in the white button mushroom i agaricus bisporus i by uv b irradiation and jet milling for its potential use as a functional ingredient |
| topic | vitamin D<sub>2</sub> UV-B irradiation jet mill superfine powder white button mushroom |
| url | https://www.mdpi.com/2304-8158/9/11/1713 |
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