Development of antimicrobial and antioxidative chicken patties using liquid-fermented Ganoderma lucidum and Pleurotus djamor fruiting body biomass
Medicinal mushroom production utilising rural cultivation (solid state fermentation) requires approximately six months compared to culinary mushroom production (7 days). Urban cultivation (submerged liquid fermentation) can be used as a sustainable method of producing medicinal mushroom biomass. In...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Multidisciplinary Digital Publishing Institute (MDPI)
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/120599/ http://psasir.upm.edu.my/id/eprint/120599/1/120599.pdf |
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| author | Zahia-Azizan, Nur Asyiqin Yee, Chong Shin Ushidee-Radzi, Muhammad Ameer Ilham, Zul Abd Rahim, Muhamad Hafiz Raseetha, Siva Hamid, Nazimah Jamaludin, Adi Ainurzaman Wan-Mohtar, Wan Abd Al Qadr Imad |
| author_facet | Zahia-Azizan, Nur Asyiqin Yee, Chong Shin Ushidee-Radzi, Muhammad Ameer Ilham, Zul Abd Rahim, Muhamad Hafiz Raseetha, Siva Hamid, Nazimah Jamaludin, Adi Ainurzaman Wan-Mohtar, Wan Abd Al Qadr Imad |
| author_sort | Zahia-Azizan, Nur Asyiqin |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Medicinal mushroom production utilising rural cultivation (solid state fermentation) requires approximately six months compared to culinary mushroom production (7 days). Urban cultivation (submerged liquid fermentation) can be used as a sustainable method of producing medicinal mushroom biomass. In this study, chicken patties were fortified with liquid-fermented Ganoderma lucidum flour (GLF) and Pleurotus djamor mushroom biomass flour (PDF) at concentrations of 3%, 6%, and 9%. These were compared to a negative control (0% mushroom flour chicken patty) and a commercial patty. Chicken patties fortified with 3% PDF and 9% GLF recorded the lowest cooking loss, at 5.55% and 10.3%, respectively. Mushroom chicken patties exhibited lower cooking losses and significant changes in colour and texture compared to control samples. Notably, 3% GLF chicken patty achieved the highest overall acceptability score of 6.55 followed by 9% PDF chicken patty (6.08) (p < 0.05). Biomass flour of liquid-fermented Ganoderma lucidum (ENS-GL) and Pleurotus djamor (ENS-PD) were extracted for their endopolysaccharide and analysed for their functional properties. All elemental, FT-IR, and NMR spectroscopy analyses revealed the existence of a comparable beta-glucan polymer structure, linkages, and absorptions when compared to the Laminarin standard. In addition, ENS-GL also proved to possess higher antimicrobial activities and significant antioxidant levels (DPPH-scavenging activity, ferric reduction potential and total phenolic content) compared to ENS-PD. Overall, this study revealed that sustainable liquid-fermented Ganoderma lucidum, a medicinal mushroom, outperformed Pleurotus djamor, a culinary mushroom, as a potential alternative flour for combating hunger in the future. |
| first_indexed | 2025-11-15T14:48:44Z |
| format | Article |
| id | upm-120599 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:48:44Z |
| publishDate | 2025 |
| publisher | Multidisciplinary Digital Publishing Institute (MDPI) |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1205992025-10-07T00:19:43Z http://psasir.upm.edu.my/id/eprint/120599/ Development of antimicrobial and antioxidative chicken patties using liquid-fermented Ganoderma lucidum and Pleurotus djamor fruiting body biomass Zahia-Azizan, Nur Asyiqin Yee, Chong Shin Ushidee-Radzi, Muhammad Ameer Ilham, Zul Abd Rahim, Muhamad Hafiz Raseetha, Siva Hamid, Nazimah Jamaludin, Adi Ainurzaman Wan-Mohtar, Wan Abd Al Qadr Imad Medicinal mushroom production utilising rural cultivation (solid state fermentation) requires approximately six months compared to culinary mushroom production (7 days). Urban cultivation (submerged liquid fermentation) can be used as a sustainable method of producing medicinal mushroom biomass. In this study, chicken patties were fortified with liquid-fermented Ganoderma lucidum flour (GLF) and Pleurotus djamor mushroom biomass flour (PDF) at concentrations of 3%, 6%, and 9%. These were compared to a negative control (0% mushroom flour chicken patty) and a commercial patty. Chicken patties fortified with 3% PDF and 9% GLF recorded the lowest cooking loss, at 5.55% and 10.3%, respectively. Mushroom chicken patties exhibited lower cooking losses and significant changes in colour and texture compared to control samples. Notably, 3% GLF chicken patty achieved the highest overall acceptability score of 6.55 followed by 9% PDF chicken patty (6.08) (p < 0.05). Biomass flour of liquid-fermented Ganoderma lucidum (ENS-GL) and Pleurotus djamor (ENS-PD) were extracted for their endopolysaccharide and analysed for their functional properties. All elemental, FT-IR, and NMR spectroscopy analyses revealed the existence of a comparable beta-glucan polymer structure, linkages, and absorptions when compared to the Laminarin standard. In addition, ENS-GL also proved to possess higher antimicrobial activities and significant antioxidant levels (DPPH-scavenging activity, ferric reduction potential and total phenolic content) compared to ENS-PD. Overall, this study revealed that sustainable liquid-fermented Ganoderma lucidum, a medicinal mushroom, outperformed Pleurotus djamor, a culinary mushroom, as a potential alternative flour for combating hunger in the future. Multidisciplinary Digital Publishing Institute (MDPI) 2025 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/120599/1/120599.pdf Zahia-Azizan, Nur Asyiqin and Yee, Chong Shin and Ushidee-Radzi, Muhammad Ameer and Ilham, Zul and Abd Rahim, Muhamad Hafiz and Raseetha, Siva and Hamid, Nazimah and Jamaludin, Adi Ainurzaman and Wan-Mohtar, Wan Abd Al Qadr Imad (2025) Development of antimicrobial and antioxidative chicken patties using liquid-fermented Ganoderma lucidum and Pleurotus djamor fruiting body biomass. Fermentation, 11 (7). art. no. 393. pp. 1-28. ISSN 2311-5637; eISSN: 2311-5637 https://www.mdpi.com/2311-5637/11/7/393 10.3390/fermentation11070393 |
| spellingShingle | Zahia-Azizan, Nur Asyiqin Yee, Chong Shin Ushidee-Radzi, Muhammad Ameer Ilham, Zul Abd Rahim, Muhamad Hafiz Raseetha, Siva Hamid, Nazimah Jamaludin, Adi Ainurzaman Wan-Mohtar, Wan Abd Al Qadr Imad Development of antimicrobial and antioxidative chicken patties using liquid-fermented Ganoderma lucidum and Pleurotus djamor fruiting body biomass |
| title | Development of antimicrobial and antioxidative chicken patties using liquid-fermented Ganoderma lucidum and Pleurotus djamor fruiting body biomass |
| title_full | Development of antimicrobial and antioxidative chicken patties using liquid-fermented Ganoderma lucidum and Pleurotus djamor fruiting body biomass |
| title_fullStr | Development of antimicrobial and antioxidative chicken patties using liquid-fermented Ganoderma lucidum and Pleurotus djamor fruiting body biomass |
| title_full_unstemmed | Development of antimicrobial and antioxidative chicken patties using liquid-fermented Ganoderma lucidum and Pleurotus djamor fruiting body biomass |
| title_short | Development of antimicrobial and antioxidative chicken patties using liquid-fermented Ganoderma lucidum and Pleurotus djamor fruiting body biomass |
| title_sort | development of antimicrobial and antioxidative chicken patties using liquid-fermented ganoderma lucidum and pleurotus djamor fruiting body biomass |
| url | http://psasir.upm.edu.my/id/eprint/120599/ http://psasir.upm.edu.my/id/eprint/120599/ http://psasir.upm.edu.my/id/eprint/120599/ http://psasir.upm.edu.my/id/eprint/120599/1/120599.pdf |