Jung Eun-Byul, Choi Hye-Jae, Lee Ji-Yoon, Hwang Hee-Jeong, Chung Myong-Soo
Department of Food Science and Biotechnology, Ewha Womans University, Seoul 03760, South Korea.
Department of Seafood Science and Technology, The Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, South Korea.
Food Chem. 2025 Mar 15;468:142434. doi: 10.1016/j.foodchem.2024.142434. Epub 2024 Dec 10.
Shiitake mushrooms (Lentinula edodes) are a rich source of ergosterol, which can be converted into vitamin D, a valuable nutrient for human health. This study evaluated the enhancement of vitamin D in shiitake-mushroom powders using intense pulsed light (IPL). The initial vitamin D content of the sample was 4.18 μg/g. After IPL treatment at various processing times and lamp voltages, the maximum concentration of vitamin D was reached 100.82 μg/g at 1800 V for 30 min-24 times higher than the control. The IPL effectively converted ergosterol into vitamin D in mushroom powders, with the ultraviolet (UV) range being the most influential. At certain fluences, IPL's effect on vitamin D production surpassed continuous UV treatment. These findings suggest that IPL can significantly enhance vitamin D content in mushroom powders, presenting a promising alternative for fortifying functional foods.
香菇（Lentinula edodes）是麦角甾醇的丰富来源，麦角甾醇可转化为维生素D，这是一种对人体健康有重要价值的营养素。本研究评估了使用强脉冲光（IPL）提高香菇粉中维生素D含量的效果。样品的初始维生素D含量为4.18μg/g。在不同处理时间和灯电压下进行IPL处理后，在1800V处理30分钟时维生素D的最大浓度达到100.82μg/g，比对照组高24倍。IPL能有效地将香菇粉中的麦角甾醇转化为维生素D，其中紫外线（UV）范围的影响最大。在一定的辐照剂量下，IPL对维生素D生成的作用超过了连续紫外线处理。这些发现表明，IPL可显著提高香菇粉中的维生素D含量，为强化功能性食品提供了一种有前景的替代方法。
