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Edible Pleurotus eryngii Papery Food Prepared by Papermaking Process

Summary

This research developed a new way to make edible paper-like food from king oyster mushrooms using traditional papermaking techniques. The resulting product maintains the mushroom’s nutrition and flavor while being convenient to store and transport. Impact on everyday life: – Provides a new convenient and portable way to consume nutritious mushrooms – Offers longer shelf life compared to fresh mushrooms, reducing food waste – Creates potential for new healthy snack options in the market – Demonstrates innovative food processing techniques that could be applied to other foods – Supports sustainable food production by utilizing all parts of the mushroom

Background

Papery food, also known as edible special paper, has desirable properties like longer shelf life, good taste, and nutrition. While studies on papery food made from fruits and vegetables are common, using edible mushrooms as starting materials is rarely reported. Pleurotus eryngii (king oyster mushroom) is a commercially valuable species known for its distinctive taste, texture, and medicinal properties.

Objective

To evaluate the feasibility of creating papery food using Pleurotus eryngii as a raw material through a papermaking process, and to study the physical, chemical, structural, and thermal degradation properties of the resulting products made from P. eryngii mycelia, stems, caps, and whole fruiting bodies.

Results

The papery foods contained high levels of polysaccharides and proteins (22.39% average for both). PSP demonstrated better characteristics including flatter surface, superior crispness, better moisture resistance, and improved thermal degradation properties. PMP and PSP received the highest sensory evaluation scores (7.43 and 7.52 out of 9 respectively). The color of fruiting body-derived papery foods differed notably from mycelium-derived products. All samples showed similar FT-IR spectra, indicating comparable main compositions of proteins and polysaccharides.

Conclusion

The study successfully demonstrated a novel method for preparing P. eryngii papery food using papermaking technology combined with food processing. The resulting products maintained nutritional value and flavor while achieving desired physical properties. This approach provides new possibilities for processing edible fungi products and offers theoretical reference for future edible fungi food factories.
  • Published in:Foods,
  • Study Type:Laboratory Research,
  • Source: 10.3390/foods11213514
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