A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

Mushroom powders, as functional food ingredients, have attracted much attention in recent years. In the present study, four drying methods, i.e., freeze (FD), hot air (HAD), microwave (MWD), and sun (SD), were investigated to determine effects on structure lipid profile of mushroom powder. The morphology powder was studied by using X-ray microtomography. surface particles scanning electron microscopy. identification lipophilic components carried out gas chromatography a extract obtained under vitro conditions simulating digestion. FD extract, with widest range particle size distribution (17.7–2270.3 µm), represented flake shapes porous structure. addition, minimal sizes (17.7–35.4 µm) recorded only extract. Among samples, representation large granules (1135.5–2270.3 ranked order: MWD < SD HAD, where sample characterized narrow composition (35.4–1135.1 whereas HAD characerizedd lamellar multiple deformations. fused microaglomerates, consisted amorphous strongly wrinkled surface. Sixty compounds identified extracts. Regarding number identified, extracts order > SD. Based content linoleic acid, samples SD, and, based stearic acid concentration, they Oleic extracts, palmitic According fatty esters, HAD. As per alkanes from alcohols samples. Lipophilic substances possible undesirable effect results this study expand currently limited knowledge about various methods structural properties (Pleurotus ostreatus) its component. new information will contribute better management raw materials terms optimization, taking into consideration manufacturer’s interest technological powders ingredient or biologically active substance for production nutraceuticals.