Abstract

Introduction. Cantharellus cibarius L. is a wild mushroom that has been part of human diet for many centuries. However, there is little reliable information about its nutritional value, storage conditions, shelf life, and processing. The research objective was to study the nutritional value of C. cibarius growing in West Siberia, as well as to define its storage and processing conditions.
Study objects and methods. The research featured fresh and processed (boiled and salted) wild chanterelles (C. cibarius) obtained from the forests of the Novosibirsk region. The mushrooms were tested for amino acids, fatty acids, nutrients, reducing sugars, trehalose, mannit, glycogen, fiber, mucus, squalene, ash, minerals, vitamins, trypsin inhibitor, chlorides, mesophilic and facultative anaerobes, etc. The samples also underwent sensory evaluation.
Results and discussion. The samples of C. cibarius proved to have a high nutritional value. The samples contained 3.6% proteins, including essential amino acids; 3.9% carbohydrates, including sugars and dietary fiber; and 0.7% lipids, including saturated, monounsaturated, and polyunsaturated acids. In addition, C. cibarius appeared to be rich in biologically active substances. It contained trypsin inhibitors that reduce the absorption of protein compounds. Purchasing centers can be recommended to use 70–80% relative air humidity. At 0–2°C, the storage time was five days; at 5–10°C – three days; at 15–20°C – two days; at 20–30°C – one day. Before processing, the mushrooms were washed twice in non-flowing water. C. cibarius also proved to be a valuable raw material for boiled and salted semi-finished products. The optimal boiling time was 5–10 min. Lightly-, medium-, and strong-salted semi-finished mushrooms were ready for consumption after the fermentation was complete, i.e. after day 15, 10, and 3, respectively.
Conclusion. Boiled and salted semi-finished products from Siberian C. cibarius demonstrated excellent sensory qualities and can become part of various popular dishes.

Keywords

Edible mushrooms, Cantharellus cibarius, nutrients, sensory properties, microbiological safety

REFERENCES

1. Ma G, Yang W, Zhao L, Pei F, Fang D, Hu Q. A critical review on the health promoting effects of mushrooms nutraceuticals. Food Science and Human Wellness. 2018;7(2):125–133. https://doi.org/10.1016/j.fshw.2018.05.002.
2. Niksic M, Klaus A, Argyropoulos D. Safety of foods based on mushrooms. In: Prakash V, Martin-Belloso O, Keener L, Astley SB, Braun S, McMahon H, et al. editors. Regulating safety of traditional and ethnic foods. Academic Press; 2016. pp. 421–439. https://doi.org/10.1016/B978-0-12-800605-4.00022-0.
3. Rathore H, Prasad S, Sharma S. Mushroom nutraceuticals for improved nutrition and better human health: A review. PharmaNutrition. 2017;5(2):35–46. https://doi.org/10.1016/j.phanu.2017.02.001.
4. Valverde ME, Hernández-Pérez T, Paredes-López O. Edible mushrooms: Improving human health and promoting quality life. International Journal of Microbiology. 2015; 2015. https://doi.org/10.1155/2015/376387.
5. Kutafʹeva NP, Bakaytis VI, Tsapalova IEh, Poznyakovskiy VM. Ehkspertiza gribov. Kachestvo i bezopasnostʹ [Expertise of mushrooms. Quality and safety]. Novosibirsk: Sibirskoe universitetskoe izdatelʹstvo; 2007. 288 p. (In Russ.).
6. Aisala H, Sola J, Hopia A, Linderborg KM, Sandell M. Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID. Food Chemistry. 2019;283:566–578. https://doi.org/10.1016/j.foodchem.2019.01.053.
7. Aisala H, Laaksonen O, Manninen H, Raittola A, Hopia A, Sandell M. Sensory properties of Nordic edible mushrooms. Food Research International. 2018;109:526–536. https://doi.org/10.1016/j.foodres.2018.04.059.
8. Aisala H, Manninen H, Laaksonen T, Linderborg KM, Myoda T, Hopia A, et al. Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms. Food Chemistry. 2020;304. https://doi.org/10.1016/j.foodchem.2019.125403.
9. Paudel E, van der Sman RGM, Westerik N, Ashutosh A, Dewi BPC, Boom RM. More efficient mushroom canning through pinch and exergy analysis. Journal of Food Engineering. 2017;195:105–113. https://doi.org/10.1016/j.jfoodeng.2016.09.021.
10. Kozhedub TI. Wild macromycetes as a source of phosphorus in the diet of the population of Belarus. Health and Ecology Issues. 2016;48(2):86–89. (In Russ.).
11. Chiang P-D, Yen C-T, May J-L. Non-volatile taste components of canned mushrooms. Food Chemistry. 2006;97(3):431–437. https://doi.org/10.1016/j.foodchem.2005.05.021.
12. Jaworska G, Bernaś E, Mickowska B. Effect of production process on the amino acid content of frozen and canned Pleurotus ostreatus mushrooms. Food Chemistry. 2011;125(3):936–943. https://doi.org/10.1016/j.foodchem.2010.09.084.
13. Bernaś E, Jaworska G. Effect of preservation method on amino acid content in selected species of edible mushroom. LWT – Food Science and Technology. 2012;48(2):242–247. https://doi.org/10.1016/j.lwt.2012.03.020.
14. Liu Y, Huang F, Yang H, Ibrahim SA, Wang Y-F, Huang W. Effects of preservation methods on amino acids and 5′-nucleotides of Agaricus bisporus mushrooms. Food Chemistry. 2014;149:221–225. https://doi.org/10.1016/j.foodchem.2013.10.142.
15. Wrona M, Bentayeb K, Nerín C. A novel active packaging for extending the shelf-life of fresh mushrooms (Agaricus bisporus). Food Control. 2015;54:200–207. https://doi.org/10.1016/j.foodcont.2015.02.008.
16. Fernandes Â, Antonio AL, Oliveira MBPP, Martins A, Ferreira ICFR. Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: A review. Food Chemistry. 2012;135(2):641–650. https://doi.org/10.1016/j.foodchem.2012.04.136.
17. Chiaravalle AE, Mangiacotti M, Marchesani G, Bortone N, Tomaiuolo M, Trotta G. A ten-year survey of radiocontamination of edible Balkan mushrooms: Cs-137 activity levels and assessed dose to the population. Food Control. 2018;94:263–267. https://doi.org/10.1016/j.foodcont.2018.05.045.
18. Zou H, Zhou C, Li Y, Yang X, Wen J, Hu X, et al. Occurrence, toxicity, and speciation analysis of arsenic in edible mushrooms. Food Chemistry. 2019;281:269–284. https://doi.org/10.1016/j.foodchem.2018.12.103.
19. VanderMolen KM, Little JG, Sica VP, El-Elimat T, Raja HA, Oberlies NH, et al. Safety assessment of mushrooms in dietary supplements by combining analytical data with in silico toxicology evaluation. Food and Chemical Toxicology. 2017;103:133–147. https://doi.org/10.1016/j.fct.2017.03.005.
20. Mleczek M, Rzymski P, Budka A, Siwulski M, Jasińska A, Kalač P, et al. Elemental characteristics of mushroom species cultivated in China and Poland. Journal of Food Composition and Analysis. 2018;66:168–178. https://doi.org/10.1016/j.jfca.2017.12.018.
21. Chung I-M, Han J-G, Kong W-S, Kim J-K, An M-J, Lee J-H, et al. Regional discrimination of Agaricus bisporus mushroom using the natural stable isotope ratios. Food Chemistry. 2018;264:92–100. https://doi.org/10.1016/j.foodchem.2018.04.138.
22. El Sheikha AF, Hu D-M. How to trace the geographic origin of mushrooms? Trends in Food Science and Technology. 2018;78:292–303. https://doi.org/10.1016/j.tifs.2018.06.008.
23. Vlasova MV, Akhmedova TP. Influence of products of processing of mushrooms on baking properties of wheat flour. OrelSIET Bulletin. 2017;40(2):79–84. (In Russ.).
24. Galushchak IP. Lesnye griby: do evrostandartov eshche daleko [Forest mushrooms: a long way from European standards]. Standards and Quality. 2012;(9):58–60. (In Russ.).
25. Nyman AAT, Aachmann FL, Rise F, Ballance S, Samuelsen ABC. Structural characterization of a branched (1→6)-α-mannan and β-glucans isolated from the fruiting bodies of Cantharellus cibarius. Carbohydrate Polymers. 2016;146:197–207. https://doi.org/10.1016/j.carbpol.2016.03.052.
26. Gerasimenko AN. Grib lisichka v protivoopukholevykh i protivoparazitarnykh kompozitsiyakh “Blastaps” i “Vermostoping” [Chanterelle mushroom in antitumor and antiparasitic compositions “Blastaps” and “Vermostoping”]. Prakticheskaya fitoterapiya [Practical Phytotherapy]. 2013;(4):9–15. (In Russ.).
27. Yang G, Qu Y, Meng Y, Wang Y, Song C, Cheng H, et al. A novel linear 3-O-methylated galactan isolated from Cantharellus cibarius activates macrophages. Carbohydrate Polymers. 2019;214:33–43. https://doi.org/10.1016/j.carbpol.2019.03.002.
28. Nowacka-Jechalke N, Nowak R, Juda M, Malm A, Lemieszek M, Rzeski W, et al. New biological activity of the polysaccharide fraction from Cantharellus cibarius and its structural characterization. Food Chemistry. 2018;268:355–361. https://doi.org/10.1016/j.foodchem.2018.06.106.
29. Jablonska-Rys E, Sławińska A, Szwajgier D. Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms. Food Science and Biotechnology. 2016;25(2):439–444. https://doi.org/10.1007/s10068-016-0060-4.
30. Drewnowska M, Falandysz J. Investigation on mineral composition and accumulation by popular edible mushroom common chanterelle (Cantharellus cibarius). Ecotoxicology and Environmental Safety. 2015;113:9–17. https://doi.org/10.1016/j.ecoenv.2014.11.028.
31. Falandysz J, Chudzińska M, Barałkiewicz D, Drewnowska M, Hanć A. Toxic elements and bio-metals in Cantharellus mushrooms from Poland and China. Environmental Science and Pollution Research. 2017;24(12):11472–11482. https://doi.org/10.1007/s11356-017-8554-z.
32. Drewnowska M, Hanć A, Barałkiewicz D, Falandysz J. Pickling of chanterelle Cantharellus cibarius mushrooms highly reduce cadmium contamination. Environmental Science and Pollution Research. 2017;24(27):21733–21738. https://doi.org/10.1007/s11356-017-9819-2.
33. Falandysz J, Widzicka E, Kojta AK, Jarzyńska G, Drewnowska M, Dryałowska A, et al. Mercury in common Chanterelles mushrooms: Cantharellus spp. update. Food Chemistry. 2012;133(3):842–850. https://doi.org/10.1016/j.foodchem.2012.01.102.
34. Politowicz J, Lech K, Sánchez-Rodríguez L, Szumny A, Carbonell-Barrachina ÁA. Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method. Journal of the Science of Food and Agriculture. 2017;97(15):5223–5232. https://doi.org/10.1002/jsfa.8406.
35. Che SN, Bakaytis VI, Tsapalova IE. Influence of heat treatment on macromycete physical characteristics and the content of heavy metals in them. Food Processing: Techniques and Technology. 2015;37(2):138–143. (In Russ.).
36. Phillips KM, Ruggio DM, Haytowitz DB. Folate composition of 10 types of mushrooms determined by liquid chromatography – mass spectrometry. Food Chemistry. 2011;129(2):630–636. https://doi.org/10.1016/j.foodchem.2011.04.087.
37. Mittermeier VK, Dunkel A, Hofmann T. Discovery of taste modulating octadecadien-12-ynoic acids in golden chanterelles (Cantharellus cibarius). Food Chemistry. 2018;269:53–62. https://doi.org/10.1016/j.foodchem.2018.06.123.
38. Teichmann A, Dutta PC, Staffas A, Jägerstad M. Sterol and vitamin D2 concentrations in cultivated and wild grown mushrooms: Effects of UV irradiation. LWT – Food Science and Technology. 2007;40(5):815–822. https://doi.org/10.1016/j.lwt.2006.04.003.
39. Costa-Silva F, Marques G, Matos CC, Barros AIRNA, Nunes FM. Selenium contents of Portuguese commercial and wild edible mushrooms. Food Chemistry. 2011;126(1):91–96. https://doi.org/10.1016/j.foodchem.2010.10.082.
40. Buzun GA, Dzhemukhadze KM, Meleshko LF. Opredelenie belka v rasteniyakh s pomoshchʹyu amido-chernogo [Determination of protein in plants using dye amide black]. Fiziologiya Rastenij. 1982;29(1):198–204. (In Russ.).
41. Lipatov NN. Nekotorye aspekty modelirovaniya aminokislotnoy sbalansirovannosti pishchevykh produktov [Some aspects of modeling amino acid balance of food products]. Pishchevaya i pererabatyvayushchaya promyshlennostʹ [Food and Processing Industry]. 1986;(4):48–52.
42. Lisitsyn DI. Polumikrometod dlya opredeleniya sakharov v rasteniyakh [Semi-micromethod for the determination of sugars in plants]. Biokhimiya [Biochemistry]. 1950;15(2):165–167. (In Russ.).
43. Opredelenie mannita (mannitola) v biologicheskikh lekarstvennykh preparatakh [Determination of mannit in biological medicinal products] [Internet]. [cited 2020 Feb 25]. Available from: http://docs.cntd.ru/document/554199329.
44. Pochinok KhN. Metody biokhimicheskogo analiza rasteniy [Methods of biochemical analysis of plants]. Kiev: Naukova dumka; 1976. 334 s. (In Russ.).
45. Ermakov AI. Metody biokhimicheskogo issledovaniya rasteniy [Biochemical research methods of plants]. Leningrad: Agropromizdat; 1987. 429 p. (In Russ.).
46. Keyts M. Tekhnika lipidologii. Vydelenie, analiz i identifikatsiya lipidov [Technique of lipidology. Isolation, analysis, and identification of lipids]. Moscow: Mir; 1975. 322 p. (In Russ.).
47. Gofman YuYa, Vaysblay IM. Opredelenie ingibitorov tripsina v semenakh gorokha [Determination of trypsin inhibitors in pea seeds]. Applied Biochemistry and Microbiology. 1975;11(5):777–783. (In Russ.).
48. Manninen H, Rotola-Pukkila M, Aisala H, Hopia A, Laaksonen T. Free amino acids and 5′-nucleotides in Finnish forest mushrooms. Food Chemistry. 2018;247:23–28. https://doi.org/10.1016/j.foodchem.2017.12.014.
49. Li X, Guo Y, Zhuang Y, Qin Y, Sun L. Nonvolatile taste components, nutritional values, bioactive compounds and antioxidant activities of three wild Chanterelle mushrooms. International Journal of Food Science and Technology. 2018;53(8):1855–1864. https://doi.org/10.1111/ijfs.13769.
50. Bengu AS. The fatty acid composition in some economic and wild edible mushrooms in Turkey. Progress in Nutrition. 2020;22(1):185–192. https://doi.org/10.23751/pn.v22i1.7909.
51. Muszynska B, Grzywacz-Kisielewska A, Kala K, Gdula-Argasinska J, et al. Anti-inflammatory properties of edible mushrooms: A review. Food Chemistry. 2018;243:373–381. https://doi.org/10.1016/j.foodchem.2017.09.149.