Impact of drying method on the physico-chemical, functional properties and antioxidant capacity of Pleurotus djamor

Abstract

This study compared the effect of lyophilization and conventional drying on Pleurotus djamor, with an emphasis on the retention of folic acid (vitamin B9), a nutrient crucial for combating anemia and malnutrition. The results demonstrated that the drying method significantly impacts the vitamin content. Lyophilization preserved a notably higher level of folic acid, at 1.84 mg/100g, compared to 1.63 mg/100g in conventional drying. This difference underscores the advantage of lyophilization for preserving thermolabile micronutrients. Additionally, this method also showed better retention of antioxidant activity (63.2% DPPH inhibition) and the mushroom's original color. It is concluded that lyophilization is the optimal technique for processing Pleurotus djamor intended for food fortification, as it maximizes the preservation of folic acid, an essential nutrient for erythropoiesis and neurological development. Its implementation could be key in strategies against micronutrient deficiency.