Effects of Drying Treatments on the Physicochemical Characteristics and Antioxidant Properties of the Edible Wild Mushroom <i>Cyttaria espinosae</i> Lloyd (Digüeñe Mushroom)
The wild mushroom <i>Cyttaria espinosae</i>, also known as digüeñe, is a parasitic ascomycete of <i>Nothofagus</i> trees endemic to southern Chile. This species of wild mushroom is of great nutritional importance, especially for the Mapuche indigenous communities, and is high...
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2024-12-01
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| author | Marcelo Villalobos-Pezos Ociel Muñoz Fariña Kong Shun Ah-Hen María-Fernanda Garrido Figueroa Olga García Figueroa Alexandra González Esparza Luisbel González Pérez de Medina José Miguel Bastías Montes |
| author_facet | Marcelo Villalobos-Pezos Ociel Muñoz Fariña Kong Shun Ah-Hen María-Fernanda Garrido Figueroa Olga García Figueroa Alexandra González Esparza Luisbel González Pérez de Medina José Miguel Bastías Montes |
| author_sort | Marcelo Villalobos-Pezos |
| collection | DOAJ |
| description | The wild mushroom <i>Cyttaria espinosae</i>, also known as digüeñe, is a parasitic ascomycete of <i>Nothofagus</i> trees endemic to southern Chile. This species of wild mushroom is of great nutritional importance, especially for the Mapuche indigenous communities, and is highly sought after. Edible wild mushrooms, rich in bioactive compounds, are a potential source of health-promoting components. In the case of <i>C. espinosae</i>, research on its bioactive compounds is still lacking as is research, on the effect of preservation treatments on these compounds due to its perishability. This study evaluates the effects of three drying treatments; freeze-drying, hot-air drying, and microwave–vacuum drying. The rehydration capacity, color, and microstructural properties of dried mushrooms were evaluated using SEM, while, total phenolic content, antioxidant activity determined by DPPH and ORAC assays, and ergothioneine levels were investigated in both fresh and dried extracts of <i>C. espinosae</i>. The results showed that freeze-drying and microwave–vacuum drying are recommended treatments for the digüeñe mushroom due to superior outcomes in rehydration rate, color, and structural properties observed through SEM images. Total phenolic content and antioxidant activity were higher in mushroom extracts dried by microwave–vacuum compared to the other drying treatments. |
| format | Article |
| id | doaj-art-9e166dbbbfc545d7ada0c15556f3386f |
| institution | Kabale University |
| issn | 2309-608X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Journal of Fungi |
| spelling | doaj-art-9e166dbbbfc545d7ada0c15556f3386f2025-01-24T13:37:13ZengMDPI AGJournal of Fungi2309-608X2024-12-011111310.3390/jof11010013Effects of Drying Treatments on the Physicochemical Characteristics and Antioxidant Properties of the Edible Wild Mushroom <i>Cyttaria espinosae</i> Lloyd (Digüeñe Mushroom)Marcelo Villalobos-Pezos0Ociel Muñoz Fariña1Kong Shun Ah-Hen2María-Fernanda Garrido Figueroa3Olga García Figueroa4Alexandra González Esparza5Luisbel González Pérez de Medina6José Miguel Bastías Montes7Faculty of Agricultural and Food Sciences, Graduate School, Austral University of Chile (UACh), Valdivia 5090000, ChileInstitute of Food Sciences and Technology, Austral University of Chile (UACh), Valdivia 5090000, ChileInstitute of Food Sciences and Technology, Austral University of Chile (UACh), Valdivia 5090000, ChileInstitute of Food Sciences and Technology, Austral University of Chile (UACh), Valdivia 5090000, ChileInstitute of Food Sciences and Technology, Austral University of Chile (UACh), Valdivia 5090000, ChileInstitute of Food Sciences and Technology, Austral University of Chile (UACh), Valdivia 5090000, ChileLaboratory of Biomaterials, Department of Chemical Engineering, Faculty of Engineering, University of Concepción (UdeC), Concepción 4030000, ChileDepartment of Food Engineering, University of Bío-Bío, Chillán 3780000, ChileThe wild mushroom <i>Cyttaria espinosae</i>, also known as digüeñe, is a parasitic ascomycete of <i>Nothofagus</i> trees endemic to southern Chile. This species of wild mushroom is of great nutritional importance, especially for the Mapuche indigenous communities, and is highly sought after. Edible wild mushrooms, rich in bioactive compounds, are a potential source of health-promoting components. In the case of <i>C. espinosae</i>, research on its bioactive compounds is still lacking as is research, on the effect of preservation treatments on these compounds due to its perishability. This study evaluates the effects of three drying treatments; freeze-drying, hot-air drying, and microwave–vacuum drying. The rehydration capacity, color, and microstructural properties of dried mushrooms were evaluated using SEM, while, total phenolic content, antioxidant activity determined by DPPH and ORAC assays, and ergothioneine levels were investigated in both fresh and dried extracts of <i>C. espinosae</i>. The results showed that freeze-drying and microwave–vacuum drying are recommended treatments for the digüeñe mushroom due to superior outcomes in rehydration rate, color, and structural properties observed through SEM images. Total phenolic content and antioxidant activity were higher in mushroom extracts dried by microwave–vacuum compared to the other drying treatments.https://www.mdpi.com/2309-608X/11/1/13edible wild mushroomsdrying treatmentsultrasonic-assisted extractionphenolic compoundsantioxidant activityergothioneine |
| spellingShingle | Marcelo Villalobos-Pezos Ociel Muñoz Fariña Kong Shun Ah-Hen María-Fernanda Garrido Figueroa Olga García Figueroa Alexandra González Esparza Luisbel González Pérez de Medina José Miguel Bastías Montes Effects of Drying Treatments on the Physicochemical Characteristics and Antioxidant Properties of the Edible Wild Mushroom <i>Cyttaria espinosae</i> Lloyd (Digüeñe Mushroom) Journal of Fungi edible wild mushrooms drying treatments ultrasonic-assisted extraction phenolic compounds antioxidant activity ergothioneine |
| title | Effects of Drying Treatments on the Physicochemical Characteristics and Antioxidant Properties of the Edible Wild Mushroom <i>Cyttaria espinosae</i> Lloyd (Digüeñe Mushroom) |
| title_full | Effects of Drying Treatments on the Physicochemical Characteristics and Antioxidant Properties of the Edible Wild Mushroom <i>Cyttaria espinosae</i> Lloyd (Digüeñe Mushroom) |
| title_fullStr | Effects of Drying Treatments on the Physicochemical Characteristics and Antioxidant Properties of the Edible Wild Mushroom <i>Cyttaria espinosae</i> Lloyd (Digüeñe Mushroom) |
| title_full_unstemmed | Effects of Drying Treatments on the Physicochemical Characteristics and Antioxidant Properties of the Edible Wild Mushroom <i>Cyttaria espinosae</i> Lloyd (Digüeñe Mushroom) |
| title_short | Effects of Drying Treatments on the Physicochemical Characteristics and Antioxidant Properties of the Edible Wild Mushroom <i>Cyttaria espinosae</i> Lloyd (Digüeñe Mushroom) |
| title_sort | effects of drying treatments on the physicochemical characteristics and antioxidant properties of the edible wild mushroom i cyttaria espinosae i lloyd diguene mushroom |
| topic | edible wild mushrooms drying treatments ultrasonic-assisted extraction phenolic compounds antioxidant activity ergothioneine |
| url | https://www.mdpi.com/2309-608X/11/1/13 |
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