Browsing by Author "Szopa, Agnieszka"

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Biochemical and Morphological Characteristics of Some Macrofungi Grown Naturally
(Mdpi, 2021) Selem, Ezelhan; Alp, Yekbun; Sensoy, Suat; Uzun, Yusuf; Cavusoglu, Seyda; Karatas, Neva; Szopa, Agnieszka
Recently, the production of macro-fungi (mushrooms) has steadily increased, and so has their economic value, in global terms. The use of functional foods, dietary supplements, and traditional medicines derived from macro-fungi is increasing as they have numerous health benefits as well as abundant nutrients. This study aimed to determine some biochemical contents (pH, soluble solid contents (SSC), total antioxidant capacity (TAC) and total phenolic contents (TPC)) of eight edible macro-fungi species growing naturally (in the wild) in Turkey. The samples were collected in the Van Yuzuncu Yil University (VAN YYU) campus area in the months of April-May 2018, in different locations, and brought to the laboratory, and the necessary mycological techniques were applied for their identification. Location, habitats, collection dates and some morphological measurements were determined for all identified species. Biochemical parameters of the macro-fungi species were analyzed separately both in cap and stem. The color values (L, a, b, Chroma and hue) were separately evaluated on cap surface, cap basement and stem. Results showed that there were significant differences for most of the biochemical parameters in different organs between and within species. The pH, SSC, TAC and TPC values varied from 6.62 to 8.75, 2.25 to 5.80 & DEG; brix, 15.72 to 57.67 TE mg(-1) and 13.85 to 60.16 gallic acid equivalent (GAE) fresh weight basis. As a result of the study, it was concluded that the parameters such as total antioxidant capacity, total phenolic content and soluble content in Morchella esculenta, Helvella leucopus, Agaricus bitorquis and Suillus collinitus were higher than for the other species and clearly implied that they may be further exploited as functional ingredients in the composition of innovative food products.
Maintaining the Quality and Storage Life of Button Mushrooms (Agaricus Bisporus) With Gum, Agar, Sodium Alginate, Egg White Protein, and Lecithin Coating
(Mdpi, 2021) Cavusoglu, Seyda; Uzun, Yusuf; Yilmaz, Nurettin; Ercisli, Sezai; Eren, Erkan; Ekiert, Halina; Szopa, Agnieszka
Button mushrooms have a very short shelf life after harvesting and are sensitive to mechanical damage and browning. This can be a severe problem in enlarging the market and the long-distance exportation of this product. In this respect, edible coatings could be an alternative treatment to extend the shelf life of button mushrooms, maintaining their quality during long-term storage. The aim of this study was to investigate the impact of gum, agar, sodium alginate, egg white protein, and lecithin on the postharvest weight loss, color, browning, respiration rate, ethylene production, and storage life of button mushrooms. The results showed that the above-mentioned edible coatings are a promising way to extend the life and maintain the quality of button mushrooms. Significant differences (p < 0.05) were observed between the control and edible coating-treated samples in all parameters. Sodium alginate and gum were more effective in preventing weight loss, coloring, and browning than other edible coatings. On the other hand, the respiration rate and ethylene production were more suppressed by the agar and lecithin coatings compared to the others. In conclusion, it can be recommended that the above-mentioned edible coatings could be used as novel coatings in commercial treatments for maintaining the quality of button mushrooms during a long-term storage period.