Enhancing quality of dried Agaricus bisporus: Advanced techniques in vacuum impregnation and freeze-drying

Agaricus bisporus, the most widely produced edible mushroom globally, faces a challenge with its short shelf life, complicating post-harvest distribution. This study aimed to produce high-quality, calcium-fortified dried Paris mushrooms to enhance their value and extend their shelf life. The effects of calcium vacuum impregnation, convective drying at various temperatures, and freeze-drying with vacuum freezing at the initial stage were evaluated regarding process kinetics and quality parameters. Vacuum impregnation efficiently fortified the mushrooms with calcium, increasing their concentration by 59 to 76 times in 10 min. While convective drying at 60 degrees C accelerated the dehydration process compared to 40 degrees C and 50 degrees C, it hurt the mushrooms' color, antioxidant activity, rehydration capacity, and texture. In contrast, samples subjected to vacuum freezing exhibited higher freeze-drying rates than those frozen by contact and demonstrated superior quality across all evaluated parameters, particularly when compared to samples dried using the convective method. These fortified mushrooms can meet FAO/WHO daily calcium intake recommendations, offering nutritional benefits and enhanced post-harvest preservation.