The wild edible mushroom ‘digüeñe’ (Cyttaria espinosae) is a mushroom with interesting flavor and nutritional properties, but highly perishable with a consumption very limited, generating inevitable economic losses for their producers. Because of that, the aim of this study was the evaluation of two drying methods (hot‐air drying and freeze‐drying) in its bioactive and physicochemical composition for its preservation. The best performances of antioxidant capacity were 62 μmol TE g−1 (ORAC) and 14.21 μmol TE g−1 (DPPH), being higher compared with other vegetable sources. Its protein (5.33 %), fiber (5.58 %) and K (2.82 mg g−1) content also stands out. β‐Carotene retention was 35.02 and 23.25 % after freeze drying and hot‐air, respectively. Freeze‐drying seems a good strategy for digüeñe, bioactive compounds, color and structure were better maintained. This work represents the first characterization of dehydrated digüeñe, constituting approaches for its valorization and use in the food industry.

中文翻译：

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干燥处理对野生食用菌刺参理化成分和抗氧化活性的影响

野生食用菌 'digüeñe' (Cyttaria espinosae) 是一种具有有趣风味和营养特性的蘑菇，但极易腐烂，消费量非常有限，给生产者带来不可避免的经济损失。因此，本研究的目的是评估两种干燥方法（热风干燥和冷冻干燥）在其生物活性和物理化学成分方面的保存效果。抗氧化能力的最佳性能是 62 μmol TE g-1 (ORAC) 和 14.21 μmol TE g-1 (DPPH)，与其他植物来源相比更高。它的蛋白质 (5.33 %)、纤维 (5.58 %) 和 K (2.82 mg g-1) 含量也很突出。冷冻干燥和热风后的 β-胡萝卜素保留率分别为 35.02% 和 23.25%。冷冻干燥似乎是 digüeñe、生物活性化合物、颜色和结构得到更好的保持。这项工作代表了脱水 digüeñe 的首次表征，构成了其在食品工业中的价值化和使用方法。