Drying treatments of oyster (Pleurotus spp.) and shiitake (Lentinula edodes) mushrooms: a review

• Published in: Food Research
• Main Author: Nurul-Izzah M.O.; Nasim P.; Inshirah I.; Aida F.M.N.A.; Farhat A.; Shahin R.; Patmawati; Raseetha S.
• Format: Review
• Language: English
• Published: Rynnye Lyan Resources 2023
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85178212427&doi=10.26656%2ffr.2017.7%28S4%29.19&partnerID=40&md5=1d58e51386ae3b9aaf9c5e59afbc3f06

Oyster (Pleurotus spp.) and shiitake (Lentinula edodes) mushroom, a fungus that is increasingly being recognised as a source of food with various benefits for human health. Mushrooms are highly perishable. Drying is a common method used after harvest in the processing of fresh food for increasing the shelf life. Among these different drying methods, freeze drying is the best technique to use in many types of research as it can maintain most of the nutrition in the mushroom. However, the combination of two or more drying methods will produce better results. This review paper closes with an overview discussion on the production of new products substituting with oyster mushrooms and shiitake mushrooms that are more nutritious and can provide many benefits to human health and improve the shelf life of mushrooms by different methods of drying. Food products substituted with mushroom powder result in a decrease in carbohydrate and moisture content and an increase in protein, fibre, ash, and other micronutrients. © 2022 The Authors. Published by Rynnye Lyan Resources.