Chemical stability and nutritional changes in Pleurotus florida during dehydration

Abstract

The study explores the impact of dehydration on the chemical stability and nutritional profile of Pleurotus florida. Fresh and dehydrated samples were analyzed for moisture, protein, carbohydrate, mineral content, and bioactive compounds such as phenolics and flavonoids. Dehydration led to a significant reduction in moisture content, along with notable declines in bioactive compounds and minor losses in macronutrients. These findings provide critical insights into the effect of drying on the nutritional quality of mushrooms and suggest potential strategies for improving retention of bioactive properties during processing.