The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach
Authorized Users Only
2020
Authors
Doroški, Ana
Klaus, Anita

Kozarski, Maja

Cvetković, Stefana

Nikolić, Biljana

Jakovljević, Dragica

Tomasević, Igor

Vunduk, Jovana

Lazić, Vesna

Đekić, Ilija

Article (Published version)

Institute of Food Science & Technology
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Total quality index approach was used to reflect the quality of Pleurotus ostreatus mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw (S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with 100S, serving as control substrate. This approach involved two directions of mushroom analysis. The whole mushroom fruiting bodies analysis introduced a single total quality index (TQIM) based on 11 quality parameters. The mushroom water extracts analysis was presented by another single total quality index (TQIE), with seven quality parameters. This mathematical model revealed that the mushroom extracts have a better overall quality score with higher pomace content in substrate mixture, compared to the whole mushroom quality changes throughout the observed shelf life period. Future research may pay attention to the phytotoxicity of grape pomace as a food waste, as well as the influence of grape pomace on glucan content, as a health‐beneficial com...pounds.
Keywords:
Pleurotus ostreatus / mushroom analysis / mathematical model / chemical composition / plant wasteSource:
Journal of Food Processing and Preservation, 2020, e15096-Publisher:
- Wiley
DOI: 10.1111/jfpp.15096
ISSN: 0145-8892; 1745-4549
WoS: 000595545000001
Scopus: 2-s2.0-85097111659
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IHTMTY - JOUR AU - Doroški, Ana AU - Klaus, Anita AU - Kozarski, Maja AU - Cvetković, Stefana AU - Nikolić, Biljana AU - Jakovljević, Dragica AU - Tomasević, Igor AU - Vunduk, Jovana AU - Lazić, Vesna AU - Đekić, Ilija PY - 2020 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/4021 AB - Total quality index approach was used to reflect the quality of Pleurotus ostreatus mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw (S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with 100S, serving as control substrate. This approach involved two directions of mushroom analysis. The whole mushroom fruiting bodies analysis introduced a single total quality index (TQIM) based on 11 quality parameters. The mushroom water extracts analysis was presented by another single total quality index (TQIE), with seven quality parameters. This mathematical model revealed that the mushroom extracts have a better overall quality score with higher pomace content in substrate mixture, compared to the whole mushroom quality changes throughout the observed shelf life period. Future research may pay attention to the phytotoxicity of grape pomace as a food waste, as well as the influence of grape pomace on glucan content, as a health‐beneficial compounds. PB - Wiley T2 - Journal of Food Processing and Preservation T1 - The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach SP - e15096 DO - 10.1111/jfpp.15096 ER -
@article{ author = "Doroški, Ana and Klaus, Anita and Kozarski, Maja and Cvetković, Stefana and Nikolić, Biljana and Jakovljević, Dragica and Tomasević, Igor and Vunduk, Jovana and Lazić, Vesna and Đekić, Ilija", year = "2020", abstract = "Total quality index approach was used to reflect the quality of Pleurotus ostreatus mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw (S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with 100S, serving as control substrate. This approach involved two directions of mushroom analysis. The whole mushroom fruiting bodies analysis introduced a single total quality index (TQIM) based on 11 quality parameters. The mushroom water extracts analysis was presented by another single total quality index (TQIE), with seven quality parameters. This mathematical model revealed that the mushroom extracts have a better overall quality score with higher pomace content in substrate mixture, compared to the whole mushroom quality changes throughout the observed shelf life period. Future research may pay attention to the phytotoxicity of grape pomace as a food waste, as well as the influence of grape pomace on glucan content, as a health‐beneficial compounds.", publisher = "Wiley", journal = "Journal of Food Processing and Preservation", title = "The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach", pages = "e15096", doi = "10.1111/jfpp.15096" }
Doroški, A., Klaus, A., Kozarski, M., Cvetković, S., Nikolić, B., Jakovljević, D., Tomasević, I., Vunduk, J., Lazić, V.,& Đekić, I.. (2020). The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach. in Journal of Food Processing and Preservation Wiley., e15096. https://doi.org/10.1111/jfpp.15096
Doroški A, Klaus A, Kozarski M, Cvetković S, Nikolić B, Jakovljević D, Tomasević I, Vunduk J, Lazić V, Đekić I. The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach. in Journal of Food Processing and Preservation. 2020;:e15096. doi:10.1111/jfpp.15096 .
Doroški, Ana, Klaus, Anita, Kozarski, Maja, Cvetković, Stefana, Nikolić, Biljana, Jakovljević, Dragica, Tomasević, Igor, Vunduk, Jovana, Lazić, Vesna, Đekić, Ilija, "The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach" in Journal of Food Processing and Preservation (2020):e15096, https://doi.org/10.1111/jfpp.15096 . .