TY - THES

T1 - Developing a New Agritech Product to Increase and Enhance the Uptake of Vitamin D and Other Vitamins and Minerals in Mushrooms

AU - Williams, Michael

PY - 2024/6/13

Y1 - 2024/6/13

N2 - This study aimed to test and refine a new method of mushroom vitamin andmineral enrichment with the use of novel ‘during-growth’ and ‘water-on’ liquidsupplements. Through experimental trials, different formulations and dosages,as produced by NutriGain Ltd, were compared along with untreated and UVtreated mushrooms, all in commercial conditions, through collaboration withDrinkwater Mushrooms Ltd. This aimed to assess the product in its suitabilityfor providing nutritionally relevant content of Vitamin D, as well as the Bvitamins; B1, B2, B6 and B12, and Selenium. Vitamin D is the most importanttarget 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 brownmushrooms) and slowed packaging for application after growth. This hasgreat potential benefits and opportunities for novel food products and publichealth by increasing levels of vitamins to combat deficiencies which arebecoming more common in the UK and globally, especially vitamin Ddeficiencies.The experiment involved commercial growth trials using white buttonmushrooms conducted at Drinkwater Mushrooms Ltd., with applications ofproduct produced by NutriGain and analysis of vitamins and mineral contentat Lancaster Environment Centre using HPLC and ICP-OES methods. Adosage rate in vitamin D of around 125-150 mg/m2 in a calcium-basedformulation of the liquid supplement was identified to yield higher vitamin Dcontents than other formulations tested, such as potassium-based, and wassuccessful in matching UV-produced levels of vitamin D, withoutdiscolouration of white mushrooms. Enrichment with the novel MycroNutrientproduct gave a significant improvement compared to untreated samples, atlevels of around 30 µg/g DW, whilst also providing nutritionally relevant levelsof B-vitamins. All at a predicted annual carbon emission reduction of 99% inthe process alone through the replacement of the UV method for this newtreatment being applied to all mushrooms, both white and brown.

AB - This study aimed to test and refine a new method of mushroom vitamin andmineral enrichment with the use of novel ‘during-growth’ and ‘water-on’ liquidsupplements. Through experimental trials, different formulations and dosages,as produced by NutriGain Ltd, were compared along with untreated and UVtreated mushrooms, all in commercial conditions, through collaboration withDrinkwater Mushrooms Ltd. This aimed to assess the product in its suitabilityfor providing nutritionally relevant content of Vitamin D, as well as the Bvitamins; B1, B2, B6 and B12, and Selenium. Vitamin D is the most importanttarget 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 brownmushrooms) and slowed packaging for application after growth. This hasgreat potential benefits and opportunities for novel food products and publichealth by increasing levels of vitamins to combat deficiencies which arebecoming more common in the UK and globally, especially vitamin Ddeficiencies.The experiment involved commercial growth trials using white buttonmushrooms conducted at Drinkwater Mushrooms Ltd., with applications ofproduct produced by NutriGain and analysis of vitamins and mineral contentat Lancaster Environment Centre using HPLC and ICP-OES methods. Adosage rate in vitamin D of around 125-150 mg/m2 in a calcium-basedformulation of the liquid supplement was identified to yield higher vitamin Dcontents than other formulations tested, such as potassium-based, and wassuccessful in matching UV-produced levels of vitamin D, withoutdiscolouration of white mushrooms. Enrichment with the novel MycroNutrientproduct gave a significant improvement compared to untreated samples, atlevels of around 30 µg/g DW, whilst also providing nutritionally relevant levelsof B-vitamins. All at a predicted annual carbon emission reduction of 99% inthe process alone through the replacement of the UV method for this newtreatment being applied to all mushrooms, both white and brown.

U2 - 10.17635/lancaster/thesis/2385

DO - 10.17635/lancaster/thesis/2385

M3 - Master's Thesis

PB - Lancaster University

ER -