Experimental study demonstrates ultraviolet radiation substantially increases vitamin D2 in edible mushrooms, highlighting a viable food-based strategy to address nutrient deficiency.
Button ( ) and oyster () mushrooms irradiated with ultraviolet (UV) radiations (UV-A, UV-B and UV-Agaricus bisporus Pleurotus florida C) at a distance of 30, 45 and 60cm and with sun rays for 10, 20 and 30min followed by freeze drying resulted in an enormous increase in vitamin D content.The irradiation dose of treating mushrooms for 30 min with UV-A, UV-B and UV-C was 17.9, 21.5 and 15.7 kJ/m , 2 2 respectively.Irradiation of mushrooms with UV-B rays at a distance of 60 cm for 30 min resulted in the maximum spike in vitamin D content with 2 228 and 141 folds increase in button mushrooms and oyster mushrooms, respectively.Freeze dried UV-B treated mushroom powder were significantly high in protein digestibility and total phenols.The supplementation of UV treated button and oyster mushroom powder in in-vitro traditional food recipe led to a significant increase in vitamin D content, protein, ash, fibre and minerals like iron, copper, phosphorus, 2 potassium, zinc and selenium, total phenol and protein digestibility as compared to the control (without mushroom powder).There was in-vitro retention in vitamin D in the mushroom powder after incorporation in the food product.This vitamin-D enriched mushroom powder can be 2 2 extensively used as a food based approach to combat the problem of vitamin-D deficiency and to boost immunity.Mushroom powder and its supplemented food product stored in air tight glass containers for 5 months had negligible microbial growth.
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Bhasin et al. (2024) studied this question.
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