Effect of microwave-assisted extraction on quality and taste profiles of crude extracts from split gill mushroom

Walailak Khotchai; Nantawan Therdthai; Pitiporn Ritthiruangdej

Effect of microwave-assisted extraction on quality and taste profiles of crude extracts from split gill mushroom

2025

Walailak Khotchai | Nantawan Therdthai | Pitiporn Ritthiruangdej

Split gill mushroom (Schizophyllum commune) is an edible mushroom valued for its nutritional content, umami taste, and protein. This study aimed to investigate the effects of temperature (80, 100, and 120 °C) and time (2, 6, and 10 min) on the microwave-assisted extraction of split gill mushroom, focusing on the liquid crude mushroom extract and its nutritional compounds, 5′-nucleotides, and free amino acids. Principal component analysis of all characteristics of the crude extract with 83.65 % explanation of variance revealed two distinct clusters: low-temperature extraction (80 °C and 100 °C) cluster and high-temperature extraction (120 °C) cluster. Microwave-assisted extraction at 80 °C and 100 °C enhanced the extraction of umami compounds, free amino acids, protein, and reducing sugar, resulting in high umami, bitterness, and sweetness (from E-tongue analysis) of the crude mushroom extract. The highest equivalent umami concentration (196,762.14 g/100g) was obtained from microwave-assisted extraction with a 1:4 ratio of mushroom to deionized water at 80 °C for 10 min. The extract from the high-temperature cluster was characterized by high polymerization, carbohydrate, darkness, sourness, and saltiness. Therefore, microwave-assisted extraction is recommended as the potential process for producing taste enhancers from split gill mushrooms while extracting essential substances, including proteins, carbohydrates, and taste compounds.

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