Effects of various osmotic concentrations, time, and temperature on button mushroom (Agaricus bisporus) during osmodehydrofreezing process
Document Type : Original research
Authors
1 Department of Food Science and Technology, SHK.C., Islamic Azad University, Shahrekord, Iran.
2 Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran.
Abstract
The effect of osmotic dehydration pretreatment on the quality attributes (e.g., color, moisture content, water absorption, shrinkage, hardness, weight reduction, and biotin content) of button mushroom was investigated in different osmotic solution concentrations (5, 10, and 15%), temperature (30, and 50 ℃), and time (60, 120, 180, 240 min) before and after final freezing. The results revealed that both solute concentration and temperature had significant effects on mushroom shrinkage. Furthermore, dehydrofrozen samples had higher quality in terms of biotin content (decreased by 32%), browning index (decreased by 94%), and weight loss (decreased by 8.89-31.69%) than those not pretreated in salt. The hardness of samples after salt treatment increased by 110.11%. Osmotic dehydration in 15% salt at 50C for 120 min was proposed as the most favorable pretreatment based on the highest water absorption (0.98) after freezing. These findings provide a practical basis for improving the quality of frozen mushrooms through osmotic dehydration, and may be applied to other moisture-sensitive produce. Future studies can further investigate scalability and nutritional retention across different osmotic agents.
Keywords
Main Subjects
References
Alabi, K. P., Olalusi, A. P., Olaniyan, A. M., Fadeyibi, A., & Gabriel, L. O. (2022). Effects of osmotic dehydration pretreatment on freezing characteristics and quality of frozen fruits and vegetables. Journal of Food Process Engineering, 45(8), e14037. https://doi.org/10.1111/JFPE.14037.
Ando, H., Kajiwara, K., Oshita, S., & Suzuki, T. (2012). The effect of osmotic dehydrofreezing on the role of the cell membrane in carrot texture softening after freeze-thawing. Journal of Food Engineering, 108 (3), 473–479. https://doi.org/10.1016/J.JFOODENG.2011.08.013
Asghari, A., Zongo, P. A., Osse, E. F., Aghajanzadeh, S., Raghavan, V., & Khalloufi, S. (2024). Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries. Comprehensive Reviews in Food Science and Food Safety, 23(3), e13346. https://doi.org/10.1111/1541-4337.13346.
Ataollahi Eshkour, M., Ghorbani-HasanSaraei, A., Rafe, A., Shahidi, S. A., & Naghizadeh Raeisi, S. (2023). Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars. Foods 12(15), 2970. https://doi.org/10.3390/FOODS12152970.
Bashir, N., Sood, M., & Bandral, J. D. (2020). Impact of different drying methods on proximate and mineral composition of oyster mushroom (Pleurotus florida). Indian Journal of Traditional Knowledge, 19(3), 656–661. https://doi.org/10.56042/IJTK.V19I3.41440.
Ben Haj Said, L., Bellagha, S., & Allaf, K. (2020). Dehydrofreezing of apple fruits: Freezing profiles, freezing characteristics, and texture variation. Food and Bioprocess Technology, 13(10), 1740–1750. https://doi.org/10.1007/s11947-015-1619-4.
Blanda, G., Cerretani, L., Bendini, A., Cardinali, A., Scarpellini, A., & Lercker, G. (2008). Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv. European Food Research and Technology, 226(5), 1229–1237. https://doi.org/10.1007/s00217-007-0624-x.
Blanda, G., Cerretani, L., Cardinali, A., Barbieri, S., Bendini, A., & Lercker, G. (2009). Osmotic dehydrofreezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance. LWT - Food Science and Technology, 42(1), 30–36. https://doi.org/10.1016/J.LWT.2008.07.002.
Blasi, F., Yoon, B., Sawabe, A., Biernacka, B., Alharaty, G., & Ramaswamy, H. S. (2023). Microwave-Osmo-Dehydro-Freezing and Storage of Pineapple Titbits—Quality Advantage. Processes, 11(2), 494. https://doi.org/10.3390/PR11020494.
ÇElen, S., Kahveci, K., Akyol, U., & Haksever, A. (2010). Drying behavior of cultured mushrooms. Journal of Food Processing and Preservation, 34(1), 27–42. https://doi.org/10.1111/J.1745-4549.2008.00300.X.
Dermesonlouoglou, E. K., Giannakourou, M. C., & Taoukis, P. (2007). Stability of dehydrofrozen tomatoes pretreated with alternative osmotic solutes. Journal of Food Engineering, 78(1), 272–280. https://doi.org/10.1016/J.JFOODENG.2005.09.026.
Dermesonlouoglou, E.K., Giannakourou, M., & Taoukis, P. S. (2016).
Faraji et al. JFBE 7(2): 75-83,2024
83
Kinetic study of the effect of the osmotic dehydration pre-treatment with alternative osmotic solutes to the shelf life of frozen strawberry. Food and Bioproducts Processing, 99, 212–221. https://doi.org/10.1016/J.FBP.2016.05.006.
Dibagar, N., Amiri Chayjan, R., Figiel, A., & Ghasemi, A. (2022). A modeling strategy for hot drying of rough rice assisted by ultrasonic wave. Food and Bioproducts Processing, 132, 114–129. https://doi.org/10.1016/J.FBP.2022.01.004.
Hossain, M. A., Dey, P., & Joy, R. I. (2021). Effect of osmotic pretreatment and drying temperature on drying kinetics, antioxidant activity, and overall quality of taikor (Garcinia pedunculata Roxb.) slices. Saudi Journal of Biological Sciences, 28(12), 7269–7280. https://doi.org/10.1016/J.SJBS.2021.08.038.
Kailaje, J., Chavan, R., & Annapure, U. (2025). Ultrasound assisted osmotic dehydration of sweet lime (Citrus limetta) slices: Process optimization and mass transfer kinetics. Food Chemistry, 467, 142350. https://doi.org/10.1016/J.FOODCHEM.2024.142350.
Kim, M. Y., Seguin, P., Ahn, J. K., Kim, J. J., Chun, S. C., Kim, E. H., Seo, S. H., Kang, E. Y., Kim, S. L., Park, Y. J., Ro, H. M., & Chung, I. M. (2008). Phenolic Compound Concentration and Antioxidant Activities of Edible and Medicinal Mushrooms from Korea. Journal of Agricultural and Food Chemistry, 56(16), 7265–7270. https://doi.org/10.1021/JF8008553.
Li, J.-W., Zhao, J.-H., Dong, X.-Q., & Peng, Y.-J. (2023). Comparison of immersion freezing, osmo-dehydrofreezing and air freezing on freezing parameters and physicochemical properties of mango (Mangifera indica L.). International Journal of Food Science & Technology, 58(8), 4344–4352. https://doi.org/10.1111/ijfs.16536.
Maftoonazad, N., & Ramaswamy, H. S. (2008). Effect of pectin-based coating on the kinetics of quality change associated with stored avocados. Journal of Food Processing and Preservation, 32(4), 621–643. https://doi.org/10.1111/J.1745-4549.2008.00203.X.
Mari, A., Parisouli, D. N., & Krokida, M. (2024). Exploring osmotic dehydration for food preservation: methods, modelling, and modern applications. Foods, 13(17), 2783. https://doi.org/10.3390/FOODS13172783.
Osae, R., Adjonu, R., Apaliya, M. T., Engmann, F. N., Owusu-Ansah, P., Fauzia, A. S., Otoo, G. S., Kwaw, E., & Alolga, R. N. (2024). Freeze-thawing and osmotic dehydration pretreatments on physicochemical properties and quality of orange-fleshed sweet potato slice during hot air drying. Food Chemistry Advances, 5, 100843. https://doi.org/10.1016/j.focha.2024.100843.
Qiu, Y., Bi, J., Jin, X., Wu, X., Hu, L., & Chen, L. (2022). Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material. Food Chemistry, 383, 132360. http://doi.org/10.1016/J.FOODCHEM.2022.132360.
Ramallo, L. A., & Mascheroni, R. H. (2010a). Dehydrofreezing of pineapple. Journal of Food Engineering, 99(3), 269–275. https://doi.org/10.1016/J.JFOODENG.2010.02.026.
Reyes-Alvarez, C. A., & Lanari, M. C. (2023). Effect of freezing, osmodehydro-freezing, freeze-drying and osmodehydro-freeze-drying on the physicochemical and nutritional properties of arazá (Eugenia stipitata McVaugh). Food Chemistry Advances, 3, 100496. https://doi.org/10.1016/j.focha.2023.100496.
Rincon, A., & Kerr, W. L. (2010). Influence of osmotic dehydration, ripeness and frozen storage on physicochemical properties of mango. Journal of Food Processing and Preservation, 34(5), 887–903. https://doi.org/10.1111/J.1745-4549.2009.00404.X.
Schudel, S., Prawiranto, K., & Defraeye, T. (2021). Comparison of freezing and convective dehydrofreezing of vegetables for reducing cell damage. Journal of Food Engineering, 293, 110376. https://doi.org/10.1016/J.JFOODENG.2020.110376.
Sette, P., Salvatori, D., & Schebor, C. (2016). Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying. Food and Bioproducts Processing, 100, 156–171. https://doi.org/10.1016/j.fbp.2016.06.018.
Shams, R., Singh, J., Dash, K. K., & Dar, A. H. (2022). Comparative study of freeze drying and cabinet drying of button mushroom. Applied Food Research, 2(1), 100084. https://doi.org/10.1016/J.AFRES.2022.100084.
Shinde, B., & Ramaswamy, H. S. (2020). Evaluation of mass transfer kinetics and quality of microwave‐osmotic dehydrated mango cubes under continuous flow medium spray (MWODS) conditions in sucrose syrup as moderated by dextrose and maltodextrin supplements. Drying Technology, 38(8), 1036–1050. https://doi.org/10.1080/07373937.2019.1610769.
Silva, K. S., Fernandes, M. A., & Mauro, M. A. (2014). Effect of calcium on the osmotic dehydration kinetics and quality of pineapple. Journal of Food Engineering, 134, 37–44. https://doi.org/10.1016/J.JFOODENG.2014.02.020.
Silva Vidal, V. A., Juel, S. S., Mukhatov, K., Jensen, I. J., & Lerfall, J. (2025). Impact of processing conditions on the rehydration kinetics and texture profile of freeze-dried carbohydrates sources. Journal of Agriculture and Food Research, 19, 101693. https://doi.org/10.1016/J.JAFR.2025.101693.
Soleimanifard, S., Emam-djomeh, Z., Askari, G.-R., & Shahedi, M. (2024). Multidimensional comparative analysis of three baking methods of the cupcake – Thermophysical approach. Acta Scientiarum Polonorum Technologia Alimentaria, 23(2), 179–186. https://doi.org/10.17306/J.AFS.001206.
Tian, Y., Zhao, Y., Huang, J., Zeng, H., & Zheng, B. (2016). Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms. Food Chemistry, 197, 714–722. https://doi.org/10.1016/J.FOODCHEM.2015.11.029.
Wray, D., & Ramaswamy, H. S. (2015). Development of a microwave–vacuum-based dehydration technique for fresh and microwave–osmotic (MWODS) pretreated whole cranberries (Vaccinium macrocarpon). Drying Technology, 33(7), 796–807. https://doi.org/10.1080/07373937.2014.982758.
Yahia, E. M., Gutiérrez-Orozco, F., & Moreno-Pérez, M. A. (2017). Identification of phenolic compounds by liquid chromatography-mass spectrometry in seventeen species of wild mushrooms in Central Mexico and determination of their antioxidant activity and bioactive compounds. Food Chemistry, 226, 14–22. https://doi.org/10.1016/J.FOODCHEM.2017.01.044
Alabi, K. P., Olalusi, A. P., Olaniyan, A. M., Fadeyibi, A., & Gabriel, L. O. (2022). Effects of osmotic dehydration pretreatment on freezing characteristics and quality of frozen fruits and vegetables. Journal of Food Process Engineering, 45(8), e14037. https://doi.org/10.1111/JFPE.14037.
Ando, H., Kajiwara, K., Oshita, S., & Suzuki, T. (2012). The effect of osmotic dehydrofreezing on the role of the cell membrane in carrot texture softening after freeze-thawing. Journal of Food Engineering, 108 (3), 473–479. https://doi.org/10.1016/J.JFOODENG.2011.08.013
Asghari, A., Zongo, P. A., Osse, E. F., Aghajanzadeh, S., Raghavan, V., & Khalloufi, S. (2024). Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries. Comprehensive Reviews in Food Science and Food Safety, 23(3), e13346. https://doi.org/10.1111/1541-4337.13346.
Ataollahi Eshkour, M., Ghorbani-HasanSaraei, A., Rafe, A., Shahidi, S. A., & Naghizadeh Raeisi, S. (2023). Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars. Foods 12(15), 2970. https://doi.org/10.3390/FOODS12152970.
Bashir, N., Sood, M., & Bandral, J. D. (2020). Impact of different drying methods on proximate and mineral composition of oyster mushroom (Pleurotus florida). Indian Journal of Traditional Knowledge, 19(3), 656–661. https://doi.org/10.56042/IJTK.V19I3.41440.
Ben Haj Said, L., Bellagha, S., & Allaf, K. (2020). Dehydrofreezing of apple fruits: Freezing profiles, freezing characteristics, and texture variation. Food and Bioprocess Technology, 13(10), 1740–1750. https://doi.org/10.1007/s11947-015-1619-4.
Blanda, G., Cerretani, L., Bendini, A., Cardinali, A., Scarpellini, A., & Lercker, G. (2008). Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv. European Food Research and Technology, 226(5), 1229–1237. https://doi.org/10.1007/s00217-007-0624-x.
Blanda, G., Cerretani, L., Cardinali, A., Barbieri, S., Bendini, A., & Lercker, G. (2009). Osmotic dehydrofreezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance. LWT - Food Science and Technology, 42(1), 30–36. https://doi.org/10.1016/J.LWT.2008.07.002.
Blasi, F., Yoon, B., Sawabe, A., Biernacka, B., Alharaty, G., & Ramaswamy, H. S. (2023). Microwave-Osmo-Dehydro-Freezing and Storage of Pineapple Titbits—Quality Advantage. Processes, 11(2), 494. https://doi.org/10.3390/PR11020494.
ÇElen, S., Kahveci, K., Akyol, U., & Haksever, A. (2010). Drying behavior of cultured mushrooms. Journal of Food Processing and Preservation, 34(1), 27–42. https://doi.org/10.1111/J.1745-4549.2008.00300.X.
Dermesonlouoglou, E. K., Giannakourou, M. C., & Taoukis, P. (2007). Stability of dehydrofrozen tomatoes pretreated with alternative osmotic solutes. Journal of Food Engineering, 78(1), 272–280. https://doi.org/10.1016/J.JFOODENG.2005.09.026.
Dermesonlouoglou, E.K., Giannakourou, M., & Taoukis, P. S. (2016).
Faraji et al. JFBE 7(2): 75-83,2024
83
Kinetic study of the effect of the osmotic dehydration pre-treatment with alternative osmotic solutes to the shelf life of frozen strawberry. Food and Bioproducts Processing, 99, 212–221. https://doi.org/10.1016/J.FBP.2016.05.006.
Dibagar, N., Amiri Chayjan, R., Figiel, A., & Ghasemi, A. (2022). A modeling strategy for hot drying of rough rice assisted by ultrasonic wave. Food and Bioproducts Processing, 132, 114–129. https://doi.org/10.1016/J.FBP.2022.01.004.
Hossain, M. A., Dey, P., & Joy, R. I. (2021). Effect of osmotic pretreatment and drying temperature on drying kinetics, antioxidant activity, and overall quality of taikor (Garcinia pedunculata Roxb.) slices. Saudi Journal of Biological Sciences, 28(12), 7269–7280. https://doi.org/10.1016/J.SJBS.2021.08.038.
Kailaje, J., Chavan, R., & Annapure, U. (2025). Ultrasound assisted osmotic dehydration of sweet lime (Citrus limetta) slices: Process optimization and mass transfer kinetics. Food Chemistry, 467, 142350. https://doi.org/10.1016/J.FOODCHEM.2024.142350.
Kim, M. Y., Seguin, P., Ahn, J. K., Kim, J. J., Chun, S. C., Kim, E. H., Seo, S. H., Kang, E. Y., Kim, S. L., Park, Y. J., Ro, H. M., & Chung, I. M. (2008). Phenolic Compound Concentration and Antioxidant Activities of Edible and Medicinal Mushrooms from Korea. Journal of Agricultural and Food Chemistry, 56(16), 7265–7270. https://doi.org/10.1021/JF8008553.
Li, J.-W., Zhao, J.-H., Dong, X.-Q., & Peng, Y.-J. (2023). Comparison of immersion freezing, osmo-dehydrofreezing and air freezing on freezing parameters and physicochemical properties of mango (Mangifera indica L.). International Journal of Food Science & Technology, 58(8), 4344–4352. https://doi.org/10.1111/ijfs.16536.
Maftoonazad, N., & Ramaswamy, H. S. (2008). Effect of pectin-based coating on the kinetics of quality change associated with stored avocados. Journal of Food Processing and Preservation, 32(4), 621–643. https://doi.org/10.1111/J.1745-4549.2008.00203.X.
Mari, A., Parisouli, D. N., & Krokida, M. (2024). Exploring osmotic dehydration for food preservation: methods, modelling, and modern applications. Foods, 13(17), 2783. https://doi.org/10.3390/FOODS13172783.
Osae, R., Adjonu, R., Apaliya, M. T., Engmann, F. N., Owusu-Ansah, P., Fauzia, A. S., Otoo, G. S., Kwaw, E., & Alolga, R. N. (2024). Freeze-thawing and osmotic dehydration pretreatments on physicochemical properties and quality of orange-fleshed sweet potato slice during hot air drying. Food Chemistry Advances, 5, 100843. https://doi.org/10.1016/j.focha.2024.100843.
Qiu, Y., Bi, J., Jin, X., Wu, X., Hu, L., & Chen, L. (2022). Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material. Food Chemistry, 383, 132360. http://doi.org/10.1016/J.FOODCHEM.2022.132360.
Ramallo, L. A., & Mascheroni, R. H. (2010a). Dehydrofreezing of pineapple. Journal of Food Engineering, 99(3), 269–275. https://doi.org/10.1016/J.JFOODENG.2010.02.026.
Reyes-Alvarez, C. A., & Lanari, M. C. (2023). Effect of freezing, osmodehydro-freezing, freeze-drying and osmodehydro-freeze-drying on the physicochemical and nutritional properties of arazá (Eugenia stipitata McVaugh). Food Chemistry Advances, 3, 100496. https://doi.org/10.1016/j.focha.2023.100496.
Rincon, A., & Kerr, W. L. (2010). Influence of osmotic dehydration, ripeness and frozen storage on physicochemical properties of mango. Journal of Food Processing and Preservation, 34(5), 887–903. https://doi.org/10.1111/J.1745-4549.2009.00404.X.
Schudel, S., Prawiranto, K., & Defraeye, T. (2021). Comparison of freezing and convective dehydrofreezing of vegetables for reducing cell damage. Journal of Food Engineering, 293, 110376. https://doi.org/10.1016/J.JFOODENG.2020.110376.
Sette, P., Salvatori, D., & Schebor, C. (2016). Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying. Food and Bioproducts Processing, 100, 156–171. https://doi.org/10.1016/j.fbp.2016.06.018.
Shams, R., Singh, J., Dash, K. K., & Dar, A. H. (2022). Comparative study of freeze drying and cabinet drying of button mushroom. Applied Food Research, 2(1), 100084. https://doi.org/10.1016/J.AFRES.2022.100084.
Shinde, B., & Ramaswamy, H. S. (2020). Evaluation of mass transfer kinetics and quality of microwave‐osmotic dehydrated mango cubes under continuous flow medium spray (MWODS) conditions in sucrose syrup as moderated by dextrose and maltodextrin supplements. Drying Technology, 38(8), 1036–1050. https://doi.org/10.1080/07373937.2019.1610769.
Silva, K. S., Fernandes, M. A., & Mauro, M. A. (2014). Effect of calcium on the osmotic dehydration kinetics and quality of pineapple. Journal of Food Engineering, 134, 37–44. https://doi.org/10.1016/J.JFOODENG.2014.02.020.
Silva Vidal, V. A., Juel, S. S., Mukhatov, K., Jensen, I. J., & Lerfall, J. (2025). Impact of processing conditions on the rehydration kinetics and texture profile of freeze-dried carbohydrates sources. Journal of Agriculture and Food Research, 19, 101693. https://doi.org/10.1016/J.JAFR.2025.101693.
Soleimanifard, S., Emam-djomeh, Z., Askari, G.-R., & Shahedi, M. (2024). Multidimensional comparative analysis of three baking methods of the cupcake – Thermophysical approach. Acta Scientiarum Polonorum Technologia Alimentaria, 23(2), 179–186. https://doi.org/10.17306/J.AFS.001206.
Tian, Y., Zhao, Y., Huang, J., Zeng, H., & Zheng, B. (2016). Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms. Food Chemistry, 197, 714–722. https://doi.org/10.1016/J.FOODCHEM.2015.11.029.
Wray, D., & Ramaswamy, H. S. (2015). Development of a microwave–vacuum-based dehydration technique for fresh and microwave–osmotic (MWODS) pretreated whole cranberries (Vaccinium macrocarpon). Drying Technology, 33(7), 796–807. https://doi.org/10.1080/07373937.2014.982758.
Yahia, E. M., Gutiérrez-Orozco, F., & Moreno-Pérez, M. A. (2017). Identification of phenolic compounds by liquid chromatography-mass spectrometry in seventeen species of wild mushrooms in Central Mexico and determination of their antioxidant activity and bioactive compounds. Food Chemistry, 226, 14–22. https://doi.org/10.1016/J.FOODCHEM.2017.01.044
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