Williams, Michael and McAinsh, Martin and Semple, Kirk (2024) Developing a New Agritech Product to Increase and Enhance the Uptake of Vitamin D and Other Vitamins and Minerals in Mushrooms. Masters thesis, Lancaster University.
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Abstract
This study aimed to test and refine a new method of mushroom vitamin and mineral enrichment with the use of novel ‘during-growth’ and ‘water-on’ liquid supplements. Through experimental trials, different formulations and dosages, as produced by NutriGain Ltd, were compared along with untreated and UV treated mushrooms, all in commercial conditions, through collaboration with Drinkwater Mushrooms Ltd. This aimed to assess the product in its suitability for providing nutritionally relevant content of Vitamin D, as well as the Bvitamins; B1, B2, B6 and B12, and Selenium. Vitamin D is the most important target of enrichment due to the possibility in replacing the current energyintensive and high associated carbon emitting method of UV enrichment, which comes with many issues such as limited application (only brown mushrooms) and slowed packaging for application after growth. This has great potential benefits and opportunities for novel food products and public health by increasing levels of vitamins to combat deficiencies which are becoming more common in the UK and globally, especially vitamin D deficiencies. The experiment involved commercial growth trials using white button mushrooms conducted at Drinkwater Mushrooms Ltd., with applications of product produced by NutriGain and analysis of vitamins and mineral content at Lancaster Environment Centre using HPLC and ICP-OES methods. A dosage rate in vitamin D of around 125-150 mg/m2 in a calcium-based formulation of the liquid supplement was identified to yield higher vitamin D contents than other formulations tested, such as potassium-based, and was successful in matching UV-produced levels of vitamin D, without discolouration of white mushrooms. Enrichment with the novel MycroNutrient product gave a significant improvement compared to untreated samples, at levels of around 30 µg/g DW, whilst also providing nutritionally relevant levels of B-vitamins. All at a predicted annual carbon emission reduction of 99% in the process alone through the replacement of the UV method for this new treatment being applied to all mushrooms, both white and brown.