Drying of extracts from Coriolus versicolor using the lyophilisation technique and their application in new industrially produced dehydrated soups

Abstract This research aimed to produce water and ethanol extract of the medicinal mushroom Coriolus versicolor, to lyophilise the extracts and to determine the influence of the lyophilised extracts, as a complete substitute for the MSG additive, on the sensory properties of industrially produced dehydrated vegetable soup. Based on SEM analysis, it can be observed that there are differences in the microstructure between the water and ethanol extracts. In the water extract, a great heterogeneity is observed in terms of structural characteristics. Water extract showed identical antimicrobial activity (15.7 mm) against Enterococcus faecalis compared to tetracycline, while the ethanol extract had identical antimicrobial activity (14.0 mm) compared to chloramphenicol. Both extracts can be competitive (P 0.05) with BHT in terms of capturing DPPH radicals. According to the results of the sensory analysis, it can be noted that all analysed soups were well received (quality 70%) by the evaluators.