Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Effect of osmotic pretreatments on physico-chemical, and functional properties of button mushroom and process optimization

Document Type : Original Research

Authors
Laleh Faraji 1
Nafiseh Jahanbakhshian 1
Sediqeh Soleimanifard 2
1 Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Sharrekord, Iran
2 Assistant professor, Department of Food Science and Technology, Faculty of Agriculture, Univercity of Zabol
10.48311/fsct.2026.83726.0
Abstract
This study aimed to examine the impact of osmotic pretreatment using sodium chloride at concentrations of 5%, 10%, and 15%, applied at temperatures of 30 and 50 degrees Celsius for durations of 60, 120, 180, and 240 minutes on the physicochemical properties of button mushrooms, including shrinkage, color parameter, firmness, and moisture content. Additionally, optimization was performed to identify the ideal conditions for the osmotic dehydration of button mushrooms utilizing the AHP-TOPSIS method with MATLAB 2019a software. Subsequently, the biotin content in the optimal sample was compared to the control sample. The results indicate that the moisture content, rehydration rate, color, and shrinkage of the sample were dependent on temperature. As the temperature increased, the moisture content of the sample increased, while the rehydration decreased. The results related to the color parameters revealed that as the temperature increased, the browning index decreased, while the extent of color changes increased. The shrinkage and firmness significantly decreased with the rise in temperature. It was also found that the concentration of the osmotic solution and the process time had a significant effect on the quality factors. By increasing the concentration of the osmotic solution, the moisture content of the sample decreased, as did rehydration, browning index, and shrinkage. The color changes increased as the concentration increased. The results also showed that with increasing time, color changes, shrinkage, and firmness increased, while the browning index decreased. The optimal conditions for osmotic dehydration were 50 degrees Celsius, 15% concentration, and 120 minutes. Overall, this method functions as a pretreatment technique for button mushrooms in the pharmaceutical, food, and cosmetic industries, due to its ability to shorten processing time, enhance energy efficiency, and alleviate adverse effects linked to the final process.
 
Keywords
Rehydration
Osmotic pretreatment
Shrinkage
Button mushroom
Optimization

Subjects

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