Quality Attributes of Sesame Butter (Tahini) Fortified with Lyophilized Powder of Edible Mushroom (Agaricus blazei)

Sesame butter (tahini) is a common appetizer and food additive in the Mediterranean basin. Pathogenic strains and mycotoxin content are the most hazardous issues in the final product. This investigation aimed to enhance the quality and safety properties of tahini products against microbial hazards and mycotoxins. Local samples of tahini were evaluated for natural contamination, including mycotoxin level determinations. Agaricus blazei was utilized as a bioactive source and evaluated for the bioactive content of laccase, B-glucan, antioxidant activity, and phenolic content, as well as antimicrobial and antioxidant potency. Two fortification ratios (0.5% and 1.0%) were chosen to apply Agaricus in tahini sesame as a model. Chemical composition, color attributes, sensory properties, emulsion, and oxidative stability were evaluated for the fortified samples versus the control. The results reflected increments of protein (22.91 +/- 0.64% to 29.34 +/- 0.96%), fiber content (3.09 +/- 0.05% to 6.27 +/- 0.06%), emulsion stability (84.9 +/- 1.24% to 95.41 +/- 0.56%), oxidative stability, and bioactive group content. The fortification process is reflected by the absence of Salmonella, Listeria, and E. coli bacteria from contaminated samples after 30 days of storage. The water activity for 1.0% fortification (0.154 +/- 0.001) was recorded as lower than the control sample (0.192 +/- 0.002). Moreover, the degradation of aflatoxins and zearalenone content was recorded during storage. The degradation ratio reached 68% and 97.2% for 0.5% and 1.0% fortifications, respectively, while zearalenone degradation recorded a decline of 26.7% and 33.7%, respectively, for the same fortification ratios. These results recommended 1.0% lyophilized mushroom fortification as a quality and ameliorative safety treatment for tahini products.

Automated summary

This study aimed to improve the quality and safety of tahini products by combating microbial hazards and mycotoxins. The results showed that fortifying tahini with Agaricus blazei can increase protein, fiber, and bioactive content, as well as exhibit antimicrobial and antioxidant properties. The fortified samples also demonstrated better emulsion and oxidative stability. Moreover, the fortification process effectively eliminated bacteria and degraded mycotoxins during storage.