Vitamin D and Mushrooms: Enrichment With Pulsed UV Light. Michael Kalaras Department of Food Science The Pennsylvania State University

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1 Vitmin D nd Mushrooms: Enrichment With Pulsed UV Light Michel Klrs Deprtment of Food Science The Pennsylvni Stte University

2 Vitmin D Synthesis Source:

3 Vitmin D In Foods Food Interntionl Unit (IU) per serving Percent DV* Cod liver oil, 1 Tblespoon 1, Mushrooms, enriched with vitmin D, 3 ounces Slmon, cooked, 3½ ounces Mckerel, cooked, 3½ ounces Tun fish, cnned in oil, 3 ounces Srdines, cnned in oil, drined, 1¾ ounces Milk, nonft, reduced ft, nd whole, vitmin D fortified, 1 cup Mrgrine, fortified, 1 Tblespoon Pudding, prepred from mix nd mde with vitmin D fortified milk, ½ cup Redy-to-et cerels fortified 10% of the DV for Vitmin D, ¾ cup to 1 cup servings (servings vry ccording to the brnd) Egg, 1 whole (Vitmin D is found in egg yolk) 20 6 Liver, beef, cooked, 3½ ounces 15 4 Cheese, Swiss, 1 ounce 12 4 Source:

4 Vitmin D Er? Vitmin D Deficiency linked to: Cncer CHD Hypertension & Stroke MS, RA Inflmmtory Bowel Disese Mentl illness Chronic Bck Pin Source: Cnnell et l., Expert Opn. Phrmcother 9:1-9(2008)

5 Vitmin D 2 Enrichment of Fresh Mushrooms Using Ultrviolet Light

6 Pulsed UV-Light Brod Spectrum ( nm) High intensity pulses Short exposure times Courtesy: Xenon Corportion

7 Experimentl Pulsed UV Light System

8 Objectives To determine methods needed to optimize pulsed UV light tretment using B-type lmp to produce significnt mounts of vitmin D 2 in fresh mushrooms using short exposure times nd to study the potentil fctors influencing the mount of vitmin D 2 produced. To determine retention of vitmin D 2 through shelf life. To determine effects on shelf life nd qulity ttributes.

9 Dose/Response Study Whites vs. browns Sliced vs. wholes Pckge weight Distnce from lmp Experiments Retention of vitmin D 2 through shelf life Microbil popultion Totl Aerobic Plte Count Yests nd Molds Qulity Weight loss during storge Color Color redings Digitl photogrphs

10 Tretment: 3 pulses 3 replictions Methods All smples frozen nd freeze dried immeditely nd ground into powders. Smples sent to Medllion Lbs for vitmin D 2 nlysis. Vitmin D content expressed s IU/100g FW nd %DV/84g Serving where pproprite

11 IU Vitmin D2/100g FW Dose/ Response %DV Vitmin D2/84g Serving d d c c b Number of pulses Figure 1. Vitmin D 2 content of sliced fresh white button (Agricus bisporus) mushrooms treted with p ulsed UV light in increments of 3 pulses (3 pulses = 1 s exposure time). Error brs represent stndrdd evition. Lower cse letters tht re the sme re not significntly different (p=0.05).

12 IU Vitmin D2/100g FW White & Brown, Sliced & Whole %DV Vitmin D2/84g Serving Brown White c c b b Control Sliced Whole 0 Figure 2. Vitmin D 2 content of sliced fresh white nd brown button (Agricus bisporus) mushrooms t reted with pulsed UV light (3 pulses = 1 s exposure time, control mushrooms received 0 pulses) in ei ther sliced or whole form. Error brs represent stndrd devition. Lower cse letters tht re the s me re not significntly different (p=0.05).

13 IU Vitmin D2/100g FW Amount Treted b Weight of Treted Mushrooms (g) Figure 3. Vitmin D 2 content of sliced fresh white button (Agricus bisporus) mushrooms treted in two different weight pckges with pulsed UV light (3 pulses = 1 s exposure time). Error brs represent stndrd devition. Lower cse letters tht re the sme re not significntly different (p=0.05).

14 IU Vitmin D2/100g FW Distnce From Lmp Distnce From Window (cm) Figure 4. Vitmin D 2 content of sliced fresh white button (Agricus bisporus) mushrooms treted with pulsed UV light (3 pulses = 1 s exposure time) t two distnces from the qurtz window of the pulsed UV light system. Error brs represent stndrd devition. Lower cse letters tht re the sme re not significntly different (p=0.05).

15 IU Vitmin D2/100g FW Retention %DV Vitmin D2/84g Serving b b b Dys of Storge 0 Pulses 3 Pulses 0 Figure 5. Vitmin D 2 content of sliced fresh white button (Agricus bisporus) mushrooms treted with pulsed UV light (3 pulses = 1 s exposure time) nd stored for up to 11 dys t 3 C. Error brs r epresent stndrd devition. Lower cse letters tht re the sme re not significntly different ( p=0.05).

16 Log CFU/g Totl Aerobic Plte Count Pulses 3 pulses Dys of Storge Figure 6. Totl erobic plte counts of pulsed UV treted (3 pulses) nd untreted sliced white button (Agricus bisporus) mushrooms directly following tretment nd fter 11 dys of storge t 3 C. Error brs represent stndrd devition. Lower cse letters tht re the sme re not significntly different (p=0.05).

17 Log CFU/g Yests nd Molds Pulses 3 Pulses Dys of Storge Figure 7. Yest nd mold counts of pulsed UV treted (3 pulses) nd untreted sliced white button ( Agricus bisporus) mushrooms directly following tretment nd fter 11 dys of storge t 3 C. Error b rs represent stndrd devition. Lower cse letters tht re the sme re not significntly different ( p=0.05).

18 % Weight Chnge % Weight Loss Pulses 0 Pulses Dys of Storge Figure 8. % Weight chnge in pulsed UV treted sliced fresh white button (Agricus bisporus) mushrooms from initil weight (150 g) fter storge t 3 C for up to 11 dys. Error brs represent stndrd devition. Lower cse letters tht re the sme re not significntly different (p=0.05).

19 L-vlue Whiteness b b b b b c bc Pulses 3 Pulses Dys of Storge Figure 9. Whiteness (L-vlue) of untreted nd pulsed UV light treted sliced fresh white button (Agricus bisporus) mushrooms. An L-vlue of 100 = white nd 0= blck). Error brs represent tndrd devition. Lower cse letters tht re the sme re not significntly different (p=0.05). s

20 Figure 10. Photogrph of sliced fresh white button mushrooms fter storge t 3 C for 0 dys (), 3 dys (b) 6 dys (c) nd 11 dys (d). The top row of ech qudrnt re untreted, the bottom row w s treted with 3 pulses of pulsed UV light.

21 Pulsed UV Light Tretment Conclusions Vitmin D 2 levels off round 1700% DV Slicing mushrooms produces more vitmin D 2 thn whole Brown buttons convert slightly less, when treted whole Incresed mount of mushrooms treted in btch decreses mount of vitmin D 2 produced Vitmin D 2 decreses pproximtely 24% fter 3 dys storge t 3 o C (~37 o F), but remins stedy through 11 dys No difference in microbil popultions No chnge in qulity

22 Thnks Mushroom Council AMGA Dr. Robert Beelmn Dr. Ali Demirci

23 Questions?

24 Mushroom Sliced/ Other Vitmin D2 Content Vitmin D2 Content Pulses Type Whole Fctors (%DV/ 84 g Serving) (IU/100 g FW) Figure 1- Dose/Response White Sliced 0 N/A White Sliced 3 N/A White Sliced 6 N/A White Sliced 9 N/A White Sliced 12 N/A White Sliced 18 N/A Figure 2- Brown/White, Sliced/Whole White N/A 0 N/A White Sliced 3 N/A White Whole 3 N/A Brown N/A 0 N/A Brown Sliced 3 N/A Brown Whole 3 N/A Figure 3- Weight Treted White Sliced g White Sliced g Figure 4- Distnce From Qurtz Window White Sliced cm White Sliced cm Figure 5- Shelf Life White Sliced 0 0 dys White Sliced 3 0 dys White Sliced 3 3 dys White Sliced 3 6 dys White Sliced 3 11 dys

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