Effect of microwave-assisted extraction on quality and taste profiles of crude extracts from split gill mushroom
Year: 2024
Type: article
Abstract: Split gill mushroom ( Schizophyllum commune ) is an edible mushroom valued for its nutritional content, umami taste, and protein. This study aimed to investigate the effects of temperature (80, 100, and 120 °C) and time (2, 6, and 10 min) on the microwave-assisted extraction of split gill mushroom, focusing on the liquid crude mushroom extract and its nutritional compounds, 5′-nucleotides, and free amino acids . Principal component analysis of all characteristics of the crude extract with 83.65 % explanation of variance revealed two distinct clusters: low-temperature extraction (80 °C and 100 °C) cluster and high-temperature extraction (120 °C) cluster. Microwave-assisted extraction at 80 °C and 100 °C enhanced the extraction of umami compounds, free amino acids , protein, and reducing sugar, resulting in high umami, bitterness, and sweetness (from E-tongue analysis) of the crude mushroom extract. The highest equivalent umami concentration (196,762.14 g/100g) was obtained from microwave-assisted extraction with a 1:4 ratio of mushroom to deionized water at 80 °C for 10 min. The extract from the high-temperature cluster was characterized by high polymerization, carbohydrate, darkness, sourness, and saltiness. Therefore, microwave-assisted extraction is recommended as the potential process for producing taste enhancers from split gill mushrooms while extracting essential substances, including proteins, carbohydrates, and taste compounds.
Institution: Kasetsart University
Language: English
Subfield: Pharmacology
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $1,890
Award: G29353308
OpenAlex ID: W4405310641