Optimization of hot-air and microwave drying process parameters for evaluation of phenolics and antioxidant activity in sliced white button mushroom (agaricus bisporus) using response surface methodology

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dc.authorid0000-0003-4536-7239en_US
dc.authorid0000-0002-4313-1014en_US
dc.contributor.authorAtalay, Derya
dc.contributor.authorErge, Hande Selen
dc.date.accessioned2023-05-31T12:11:37Z
dc.date.available2023-05-31T12:11:37Z
dc.date.issued2021en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionThis work was supported by research grant 2014.09.04.736 from Scientific Research Projects at Bolu Abant Izzet Baysal University. The authors also would like to thank Innovative Food Technologies Development Application and Research Centre (YENIGIDAM) for using HPLC.en_US
dc.description.abstractThis study was conducted to investigate hot-air and microwave dryings on phenolics and antioxidant activity of dried white button mushroom slices (Agaricus bisporus) using the response surface methodology. It was also aimed to determine optimized drying conditions. In hot-air drying, total phenolics content reduced with corresponding increase in drying temperature and slice thickness, whereas in microwave drying, the total phenolics content increased with microwave power. Although the effect of drying temperature on antioxidant activity is not significant, there is a decrease in antioxidant activity as the slice thickness of the samples increases. Microwave power had also a significant linear effect on antioxidant activity of dried samples (p<0.01). Both increases and decreases in individual phenolic compounds were detected with the change of drying conditions and sample thickness. A quadratic model was well fitted to all responses. As a result of numerical optimization, optimum conditions for hot-air drier and microwave oven were suggested as 50 degrees C and 600 Watt having mushroom slices of 2 mm thickness, respectively. Our results show that the quality of dried mushroom depends on the drying method and conditions. Also, microwave drying is suitable method for drying of mushroom slices within a shorter time compared with hot-air drying.en_US
dc.description.sponsorshipScientific Research Projects at Bolu Abant Izzet Baysal University [2014.09.04.736]en_US
dc.identifier.citationAtalay, D., & Erge, H. S. (2021). OPTIMIZATION OF HOT-AIR AND MICROWAVE DRYING PROCESS PARAMETERS FOR EVALUATION OF PHENOLICS AND ANTIOXIDANT ACTIVITY IN SLICED WHITE BUTTON MUSHROOM (Agaricus bisporus) USING RESPONSE SURFACE METHODOLOGY. Carpathian Journal of Food Science & Technology, 13(1).en_US
dc.identifier.doi10.34302/crpjfst/2021.13.1.3
dc.identifier.endpage37en_US
dc.identifier.issn2066-6845
dc.identifier.issn2344-5459
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85110025549en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage25en_US
dc.identifier.urihttp://dx.doi.org/10.34302/crpjfst/2021.13.1.3
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11033
dc.identifier.volume13en_US
dc.identifier.wosWOS:000645002400003en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAtalay, Derya
dc.institutionauthorErge, Hande Selen
dc.language.isoenen_US
dc.publisherNorth University Center Baia Mareen_US
dc.relation.ispartofCarpathian Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidant Activityen_US
dc.subjectDryingen_US
dc.subjectMicrowaveen_US
dc.subjectPhenolic Compoundsen_US
dc.subjectWhite Button Mushroomen_US
dc.titleOptimization of hot-air and microwave drying process parameters for evaluation of phenolics and antioxidant activity in sliced white button mushroom (agaricus bisporus) using response surface methodologyen_US
dc.typeArticleen_US

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