Enrichment With Pulsed UV Light - Penn State...
Transcript of Enrichment With Pulsed UV Light - Penn State...
Vitamin D and Mushrooms:Enrichment With Pulsed UV Light
Michael KalarasDepartment of Food Science
The Pennsylvania State University
Vitamin D Synthesis
Source: http://vitamind.ucr.edu/Images/chem1.gif
Vitamin D In Foods
Source: http://ods.od.nih.gov/factsheets/vitamind.asp
Food
International
Unit (IU) per serving
Percent
DV*
Cod liver oil, 1 Tablespoon 1,360 340
Mushrooms, enriched with vitamin D, 3 ounces 400 100
Salmon, cooked, 3½ ounces 360 90
Mackerel, cooked, 3½ ounces 345 90
Tuna fish, canned in oil, 3 ounces 200 50
Sardines, canned in oil, drained, 1¾ ounces 250 70
Milk, nonfat, reduced fat, and whole,
vitamin D fortified, 1 cup 98 25
Margarine, fortified, 1 Tablespoon 60 15
Pudding, prepared from mix and made with
vitamin D fortified milk, ½ cup 50 10
Ready-to-eat cereals fortified 10% of the DV for
Vitamin D, ¾ cup to 1 cup servings
(servings vary according to the brand) 40 10
Egg, 1 whole (Vitamin D is found in egg yolk) 20 6
Liver, beef, cooked, 3½ ounces 15 4
Cheese, Swiss, 1 ounce 12 4
Vitamin D Era?
Vitamin D Deficiency linked to:– Cancer
– CHD
– Hypertension & Stroke
– MS, RA
– Inflammatory Bowel Disease
– Mental illness
– Chronic Back Pain
Source: Cannell et al., Expert Opn. Pharmacother 9:1-9(2008)
Vitamin D2 Enrichment of
Fresh Mushrooms Using
Ultraviolet Light
Pulsed UV-Light
Broad Spectrum
(100-800 nm)
High intensity pulses
Short exposure times
Courtesy: Xenon Corporation
Experimental Pulsed UV Light
System
Objectives
To determine methods needed to optimize pulsed UV light treatment using a B-type lamp to produce significant amounts of vitamin D2 in fresh mushrooms using short exposure times and to study the potential factors influencing the amount of vitamin D2 produced.
To determine retention of vitamin D2 through shelf life.
To determine effects on shelf life and quality attributes.
Experiments Dose/Response Study
Whites vs. browns
Sliced vs. wholes
Package weight
Distance from lamp
Retention of vitamin D2 through shelf life
Microbial population
Total Aerobic Plate Count
Yeasts and Molds
Quality
Weight loss during storage
Color
Color readings
Digital photographs
Methods
Treatment: 3 pulses
3 replications
All samples frozen and freeze dried immediately and ground into powders.
Samples sent to Medallion Labs for vitamin D2 analysis.
Vitamin D content expressed as IU/100g FW and %DV/84g Serving where appropriate
Figure 1. Vitamin D2 content of sliced fresh white button (Agaricus bisporus) mushrooms treated with p
ulsed UV light in increments of 3 pulses (3 pulses = 1 s exposure time). Error bars represent standardd
eviation. Lower case letters that are the same are not significantly different (p=0.05).
Dose/ Response
a
b
c
c
dd
0
500
1000
1500
2000
0
1000
2000
3000
4000
5000
6000
7000
8000
9000
10000
0 2 4 6 8 10 12 14 16 18 20
%D
V V
ita
min
D2/8
4g S
erv
ing
IU V
ita
min
D2/1
00
g F
W
Number of pulses
Figure 2. Vitamin D2 content of sliced fresh white and brown button (Agaricus bisporus) mushrooms t
reated with pulsed UV light (3 pulses = 1 s exposure time, control mushrooms received 0 pulses) in ei
ther sliced or whole form. Error bars represent standard deviation. Lower case letters that are the sa
me are not significantly different (p=0.05).
White & Brown, Sliced & Whole
4
3064
1428
8
3293
1808
0
100
200
300
400
500
600
700
800
0
500
1000
1500
2000
2500
3000
3500
4000
Control Sliced Whole
%D
V V
ita
min
D2/8
4g S
erv
ing
IU V
ita
min
D2/1
00
g F
W
Brown
White
b
b
aa
cc
Figure 3. Vitamin D2 content of sliced fresh white button (Agaricus bisporus) mushrooms treated in two
different weight packages with pulsed UV light (3 pulses = 1 s exposure time). Error bars represent
standard deviation. Lower case letters that are the same are not significantly different (p=0.05).
Amount Treated
3539
2130
0
500
1000
1500
2000
2500
3000
3500
4000
150 230
IU V
ita
min
D2/1
00
g F
W
Weight of Treated Mushrooms (g)
a
b
Figure 4. Vitamin D2 content of sliced fresh white button (Agaricus bisporus) mushrooms treated with
pulsed UV light (3 pulses = 1 s exposure time) at two distances from the quartz window of the pulsed
UV light system. Error bars represent standard deviation. Lower case letters that are the same are not
significantly different (p=0.05).
Distance From Lamp
3702 3608
0
500
1000
1500
2000
2500
3000
3500
4000
4500
3.18 6.36
IU V
ita
min
D2/1
00
g F
W
Distance From Window (cm)
a
a
Figure 5. Vitamin D2 content of sliced fresh white button (Agaricus bisporus) mushrooms treated with
pulsed UV light (3 pulses = 1 s exposure time) and stored for up to 11 days at 3°C. Error bars r
epresent standard deviation. Lower case letters that are the same are not significantly different (
p=0.05).
Retention
6
3472
26432487 2504
0
100
200
300
400
500
600
700
800
0
500
1000
1500
2000
2500
3000
3500
4000
0 3 6 11
%D
V V
ita
min
D2/8
4g S
erv
ing
IU V
ita
min
D2/1
00
g F
W
Days of Storage 0 Pulses 3 Pulses
a
bb
b
6.21
8.74
6.27
8.55
0
1
2
3
4
5
6
7
8
9
10
0 11
Lo
g C
FU
/g
Days of Storage
0 Pulses
3 pulses
a a
a a
Figure 6. Total aerobic plate counts of pulsed UV treated (3 pulses) and untreated sliced white button
(Agaricus bisporus) mushrooms directly following treatment and after 11 days of storage at 3°C. Error
bars represent standard deviation. Lower case letters that are the same are not significantly different
(p=0.05).
Total Aerobic Plate Count
5.88
8.21
6.02
8.11
0
1
2
3
4
5
6
7
8
9
10
0 11
Lo
g C
FU
/g
Days of Storage
0 Pulses3 Pulses
a
a
a
a
Figure 7. Yeast and mold counts of pulsed UV treated (3 pulses) and untreated sliced white button (
Agaricus bisporus) mushrooms directly following treatment and after 11 days of storage at 3°C. Error b
ars represent standard deviation. Lower case letters that are the same are not significantly different (
p=0.05).
Yeasts and Molds
1.69
3.42
5.33
1.87
3.76
6.19
0
1
2
3
4
5
6
7
8
9
3 6 11
% W
eig
ht C
ha
ng
e
Days of Storage
3 Pulses
0 Pulses
a
aa
a
a
a
Figure 8. % Weight change in pulsed UV treated sliced fresh white button (Agaricus bisporus)
mushrooms from initial weight (150 g) after storage at 3°C for up to 11 days. Error bars represent
standard deviation. Lower case letters that are the same are not significantly different (p=0.05).
% Weight Loss
8177 74
66
82 80 7770
0
10
20
30
40
50
60
70
80
90
100
0 3 6 11
L-v
alu
e
Days of Storage
0 Pulses
3 Pulses
ab a
abab
abab
cbc
Figure 9. Whiteness (L-value) of untreated and pulsed UV light treated sliced fresh white button
(Agaricus bisporus) mushrooms. An L-value of 100 = white and 0= black). Error bars represent s
tandard deviation. Lower case letters that are the same are not significantly different (p=0.05).
Whiteness
Figure 10. Photograph of sliced fresh white button mushrooms after storage at 3°C for 0 days (a),
3 days (b) 6 days (c) and 11 days (d). The top row of each quadrant are untreated, the bottom row w
as treated with 3 pulses of pulsed UV light.
Pulsed UV Light Treatment
Conclusions Vitamin D2 levels off around 1700% DV
Slicing mushrooms produces more vitamin D2 than whole
Brown buttons convert slightly less, when treated whole
Increased amount of mushrooms treated in batch decreases amount of vitamin D2 produced
Vitamin D2 decreases approximately 24% after 3 days storage at 3oC (~37oF), but remains steady through 11 days
No difference in microbial populations
No change in quality
Thanks
Mushroom Council
AMGA
Dr. Robert Beelman
Dr. Ali Demirci
Questions?
Mushroom
Type
Sliced/
WholePulses
Other
Factors
Vitamin D2 Content
(%DV/ 84 g Serving)
Vitamin D2 Content
(IU/100 g FW)
Figure 1- Dose/Response
White Sliced 0 N/A 0.303 1.11
White Sliced 3 N/A 777 3702
White Sliced 6 N/A 1241 5909
White Sliced 9 N/A 1348 6414
White Sliced 12 N/A 1710 8142
White Sliced 18 N/A 1718 8041
Figure 2- Brown/White, Sliced/Whole
White N/A 0 N/A 2 7.91
White Sliced 3 N/A 692 3293
White Whole 3 N/A 380 1808
Brown N/A 0 N/A 1 3.81
Brown Sliced 3 N/A 643 3064
Brown Whole 3 N/A 300 1428
Figure 3- Weight Treated
White Sliced 3 150 g 743 3394
White Sliced 3 230 g 447 1984
Figure 4- Distance From Quartz Window
White Sliced 3 3.18 cm 777 3702
White Sliced 3 6.36 cm 781 3717
Figure 5- Shelf Life
White Sliced 0 0 days 1 6.19
White Sliced 3 0 days 729 3472
White Sliced 3 3 days 555 2643
White Sliced 3 6 days 522 2487
White Sliced 3 11 days 526 2504