Exploration of techno-functional properties and metabolomic profile of Scleroderma texense (Phutuki Mushroom): a comparative study with Agaricus bisporus (white button mushroom)
Abstract Mushrooms are crucial in the food and nutraceutical industries for their unique nutritional profile and versatile culinary applications. Despite numerous wild varieties offering substantial health benefits, they are underutilized. This study aims to comprehensively analyze Agaricus bisporus...
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Springer
2025-02-01
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| Series: | Discover Food |
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| Online Access: | https://doi.org/10.1007/s44187-025-00291-z |
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| author | Arun Kumar Gupta Avinash Kumar Jha Bindu Naik Vijay Kumar Sarvesh Rustagi Milad Tavassoli |
| author_facet | Arun Kumar Gupta Avinash Kumar Jha Bindu Naik Vijay Kumar Sarvesh Rustagi Milad Tavassoli |
| author_sort | Arun Kumar Gupta |
| collection | DOAJ |
| description | Abstract Mushrooms are crucial in the food and nutraceutical industries for their unique nutritional profile and versatile culinary applications. Despite numerous wild varieties offering substantial health benefits, they are underutilized. This study aims to comprehensively analyze Agaricus bisporus (AB) and Scleroderma texense (ST) to understand their distinct characteristics, aiding food processors in making informed ingredient decisions. Engineering properties of fresh mushrooms revealed significant variations. AB exhibited larger dimensions and lower moisture content compared to ST. Proximate analysis of mushroom flour indicated that AB possessed higher fat content (23.89%), energy and calorie value while ST inner mass had highest protein content (23.75%) compared to ST coat. ST coat demonstrated highest crude fibre content than AB along with superior flow and packing properties compared to AB and ST inner mass. Dried mushrooms had a shrunken strides-like structure, as observed by SEM. The levels of K, Ca, Fe, P, and Mg were significantly higher in ST than in AB, marking the first study to report the elemental composition of ST as revealed by EDX. Results obtained from FTIR revealed the presence of functional groups associated with fat (1740 cm−1), protein (1560 cm−1), polysaccharides (1500–750 cm−1), and moisture (3300 cm−1) in mushroom samples. AB had a higher total phenolic content (5.49 mg GAE g−1) and DPPH free scavenging activity (68.07%), while ST, demonstrated superior total flavonoid content (4.66 mg QE g−1) and ABTS scavenging activity (87.69%). The outcomes of this study offer a wealth of information that can be leveraged by food scientists, product developers, and the food industry as a whole. Graphical Abstract |
| format | Article |
| id | doaj-art-7d9033a1d33240da8db517176edf14b3 |
| institution | Kabale University |
| issn | 2731-4286 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Food |
| spelling | doaj-art-7d9033a1d33240da8db517176edf14b32025-02-09T12:41:06ZengSpringerDiscover Food2731-42862025-02-015112810.1007/s44187-025-00291-zExploration of techno-functional properties and metabolomic profile of Scleroderma texense (Phutuki Mushroom): a comparative study with Agaricus bisporus (white button mushroom)Arun Kumar Gupta0Avinash Kumar Jha1Bindu Naik2Vijay Kumar3Sarvesh Rustagi4Milad Tavassoli5Department of Food Science & Technology, Graphic Era (Deemed to be University)Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional UniversityDepartment of Food Science & Technology, Graphic Era (Deemed to be University)Himalayan School of Biosciences, Swami Rama Himalayan UniversityDepartment of Food Technology, SALS, Uttaranchal UniversityDepartment of Nutrition, Faculty of Health and Nutrition Sciences, Yasuj University of Medical ScienceAbstract Mushrooms are crucial in the food and nutraceutical industries for their unique nutritional profile and versatile culinary applications. Despite numerous wild varieties offering substantial health benefits, they are underutilized. This study aims to comprehensively analyze Agaricus bisporus (AB) and Scleroderma texense (ST) to understand their distinct characteristics, aiding food processors in making informed ingredient decisions. Engineering properties of fresh mushrooms revealed significant variations. AB exhibited larger dimensions and lower moisture content compared to ST. Proximate analysis of mushroom flour indicated that AB possessed higher fat content (23.89%), energy and calorie value while ST inner mass had highest protein content (23.75%) compared to ST coat. ST coat demonstrated highest crude fibre content than AB along with superior flow and packing properties compared to AB and ST inner mass. Dried mushrooms had a shrunken strides-like structure, as observed by SEM. The levels of K, Ca, Fe, P, and Mg were significantly higher in ST than in AB, marking the first study to report the elemental composition of ST as revealed by EDX. Results obtained from FTIR revealed the presence of functional groups associated with fat (1740 cm−1), protein (1560 cm−1), polysaccharides (1500–750 cm−1), and moisture (3300 cm−1) in mushroom samples. AB had a higher total phenolic content (5.49 mg GAE g−1) and DPPH free scavenging activity (68.07%), while ST, demonstrated superior total flavonoid content (4.66 mg QE g−1) and ABTS scavenging activity (87.69%). The outcomes of this study offer a wealth of information that can be leveraged by food scientists, product developers, and the food industry as a whole. Graphical Abstracthttps://doi.org/10.1007/s44187-025-00291-zAgaricus bisporusScleroderma texenseAntioxidant propertiesEngineering propertiesAmino acid |
| spellingShingle | Arun Kumar Gupta Avinash Kumar Jha Bindu Naik Vijay Kumar Sarvesh Rustagi Milad Tavassoli Exploration of techno-functional properties and metabolomic profile of Scleroderma texense (Phutuki Mushroom): a comparative study with Agaricus bisporus (white button mushroom) Discover Food Agaricus bisporus Scleroderma texense Antioxidant properties Engineering properties Amino acid |
| title | Exploration of techno-functional properties and metabolomic profile of Scleroderma texense (Phutuki Mushroom): a comparative study with Agaricus bisporus (white button mushroom) |
| title_full | Exploration of techno-functional properties and metabolomic profile of Scleroderma texense (Phutuki Mushroom): a comparative study with Agaricus bisporus (white button mushroom) |
| title_fullStr | Exploration of techno-functional properties and metabolomic profile of Scleroderma texense (Phutuki Mushroom): a comparative study with Agaricus bisporus (white button mushroom) |
| title_full_unstemmed | Exploration of techno-functional properties and metabolomic profile of Scleroderma texense (Phutuki Mushroom): a comparative study with Agaricus bisporus (white button mushroom) |
| title_short | Exploration of techno-functional properties and metabolomic profile of Scleroderma texense (Phutuki Mushroom): a comparative study with Agaricus bisporus (white button mushroom) |
| title_sort | exploration of techno functional properties and metabolomic profile of scleroderma texense phutuki mushroom a comparative study with agaricus bisporus white button mushroom |
| topic | Agaricus bisporus Scleroderma texense Antioxidant properties Engineering properties Amino acid |
| url | https://doi.org/10.1007/s44187-025-00291-z |
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