Villalobos-Pezos Marcelo, Muñoz Fariña Ociel, Ah-Hen Kong Shun, Garrido Figueroa María-Fernanda, García Figueroa Olga, González Esparza Alexandra, González Pérez de Medina Luisbel, Bastías Montes José Miguel
Faculty of Agricultural and Food Sciences, Graduate School, Austral University of Chile (UACh), Valdivia 5090000, Chile.
Institute of Food Sciences and Technology, Austral University of Chile (UACh), Valdivia 5090000, Chile.
J Fungi (Basel). 2024 Dec 28;11(1):13. doi: 10.3390/jof11010013.
The wild mushroom , also known as digüeñe, is a parasitic ascomycete of trees endemic to southern Chile. This species of wild mushroom is of great nutritional importance, especially for the Mapuche indigenous communities, and is highly sought after. Edible wild mushrooms, rich in bioactive compounds, are a potential source of health-promoting components. In the case of , research on its bioactive compounds is still lacking as is research, on the effect of preservation treatments on these compounds due to its perishability. This study evaluates the effects of three drying treatments; freeze-drying, hot-air drying, and microwave-vacuum drying. The rehydration capacity, color, and microstructural properties of dried mushrooms were evaluated using SEM, while, total phenolic content, antioxidant activity determined by DPPH and ORAC assays, and ergothioneine levels were investigated in both fresh and dried extracts of . The results showed that freeze-drying and microwave-vacuum drying are recommended treatments for the digüeñe mushroom due to superior outcomes in rehydration rate, color, and structural properties observed through SEM images. Total phenolic content and antioxidant activity were higher in mushroom extracts dried by microwave-vacuum compared to the other drying treatments.
这种野生蘑菇，也被称为迪圭内蘑菇，是智利南部特有的一种寄生在树上的子囊菌。这种野生蘑菇具有重要的营养价值，特别是对马普切土著社区来说，并且备受追捧。富含生物活性化合物的可食用野生蘑菇是促进健康成分的潜在来源。就迪圭内蘑菇而言，由于其易腐性，对其生物活性化合物的研究以及保存处理对这些化合物影响的研究仍然缺乏。本研究评估了三种干燥处理方法的效果：冷冻干燥、热风干燥和微波真空干燥。使用扫描电子显微镜（SEM）评估了干蘑菇的复水能力、颜色和微观结构特性，同时，在迪圭内蘑菇的新鲜提取物和干燥提取物中研究了总酚含量、通过DPPH和ORAC测定法测定的抗氧化活性以及麦角硫因水平。结果表明，冷冻干燥和微波真空干燥是迪圭内蘑菇推荐的处理方法，因为通过扫描电子显微镜图像观察到，它们在复水率、颜色和结构特性方面有更好的效果。与其他干燥处理相比，微波真空干燥的蘑菇提取物中的总酚含量和抗氧化活性更高。
