Comparative Study of Raw and Dehydrated Boletus edulis Mushrooms by Hot Air and Centrifugal Vacuum Processes: Functional Properties and Fatty Acid and Aroma Profiles

A study on Boletus edulis mushrooms subjected to either hot air drying (HAD) or centrifugal vacuum (CVD) was performed evaluate and compare their functional properties, fatty acids, aroma compounds. Better flowability a higher rehydration ratio were observed for HAD powders, while enhanced indices of water solubility, emulsifying activity, stability noticed CVD ones. The composition 21 identified acids varied between raw dried samples, the most relevant being decrease oleic acid increase linoleic during drying. PUFAs/SFAs >3.3 in all thus meeting requirements healthy lipids. Of 15 compounds mushrooms, only hexanal, 1-octen-3-ol, (Z)-2-octen-1-ol also found different extents; 1-octen-3-ol major volatile constituent samples. Low amounts new alcohols, aldehydes ketones, D-limonene, caryophyllene detected dimethyl disulfide 2-n-pentyl-furan resulted total loss 2-methyl-2-butenal, (E)-2-octenal, 1-octen-3-one. These findings become important milestones food manufacturers researchers selecting desired technique B. based powder/emulsifying properties preservation molecules.