The combination of different carriers in producing plant-based seasoning powder from oyster mushroom (Pleurotus sajor-caju)
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Abstract
The increasing popularity and prioritization of plant-based nutritional foods have heightened the focus on research and the diversification of plant-derived products. Therefore, this paper centers on producing a plant-based seasoning powder from oyster mushroom, an available commodity, using its concentrated extract and various carriers to maximize retention of bioactive nutrients and ensure compliance with the product's physicochemical and microbiological quality standards. The optimal ratio of the combination between maltodextrin (MD) and gum arabic (GA) was obtained through a range of investigated ratios, which was a completely randomized setup with concentrations of 5, 10, 15, and 20% for MD, and 0, 0.5, 1.0, 1.5, and 2% for GA. The outcome has shown that MD combined with GA significantly affected the seasoning powder product; at a mixing ratio of 10% MD and 1% GA, it exhibited the highest stability and optimal physicochemical properties. The high retention of key bioactive compounds, including flavonoids, phenolics, lysine, glutamic acid, and β-glucan, with respective contents of 0.0034 g QE, 0.28 g TAE, 0.0052 mg, 2.32 mg, and 10.86 mg per 100 g dry matter. The powder demonstrated satisfactory yield and solubility, and the brightness index was the highest among all tested formulations. Moreover, the water activity reached 0.42, ensuring the product's enzymatic and microbiological stability.
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References
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