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Processamento e valorização de cogumelos comestíveis e funcionais: Controlo do processo produtivo e desenvolvimento de novos produtos
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Este relatório sintetiza as atividades e resultados do estágio curricular do Mestrado em Engenharia Alimentar na empresa Goldencap, dedicada à produção e valorização de cogumelos comestíveis e funcionais. O trabalho envolveu pesquisa bibliográfica, atividades experimentais e operacionais, com foco na relevância nutricional e funcional de todas as espécies produzidas e mantidas em stock na empresa. As espécies produzidas para frutificação foram o cogumelo Ostra Cinza (Pleurotus ostreatus), Shiitake (Lentinula edodes) e Juba de Leão (Hericium erinaceus). Já as mantidas em stock, em meio sólido e líquido, incluíram “casco de cavalo” (Fomes Fomentarius), Reishi (Ganoderma Lucidum), cogumelo da Castanha (Pholiota adiposa), cogumelo do Cardo (Pleurotus eryngii), Enoki (Flammulina velutipes), Shimeji branco e castanho (Hypsizygus tessellatus) e “Fungo da Lagarta” (Cordyceps militaris). O interesse nestas culturas deve-se à presença de compostos bioativos que estimulam o sistema imunitário a combater determinadas patologias demonstrando assim o seu potencial terapêutico.Foram acompanhadas todas as atividades e etapas do processo produtivo, desde o isolamento das culturas, preparação de meios e substratos, frutificação e controlo dos parâmetros críticos de desenvolvimento, bem como a gestão de stocks. As operações laboratoriais foram realizadas em condições apropriadas de assepsia aplicando as boas práticas de manipulação através de rotinas de assepsia minimizando possíveis contaminações por géneros como Penicillium, Aspergillus e Trichoderma.Ao nível dos processos produtivos foram descritos procedimentos para a preparação de substratos, meios de cultura, técnicas de inoculação e controlo dos parâmetros críticos como temperatura, humidade relativa, renovação de ar, incidência luminosa para desenvolvimento dos micélios e posteriormente dos cogumelos. Foram definidas um conjunto de práticas de prevenção e controlo de pragas e contaminações, através da utilização de armadilhas cromotrópicas, boas práticas de higiene e procedimentos de rastreabilidade, determinantes para a implementação de um sistema HACCP na futura unidade da Goldencap.No desenvolvimento de novos produtos executaram-se dois projetos. O primeiro focou- se na valorização de um subproduto, os pés de shiitake, através do estudo das condições operatórias na criação de uma receita que resultasse num snack desidratado, otimizando o tempo de secagem e melhoria do caldo de cozedura. Foram analisados o rendimento do processo, os custos dos ingredientes utilizados e custos energéticos do processo. O segundo projeto consistiu na produção de um suplemento alimentar à base de cogumelo Juba de Leão. Após desidratação do cogumelo, foi moído, encapsulado em cápsulas vegetais com 0,4 g com recomendação de toma diária de 2-3 unidades.Este trabalho permitiu consolidar conhecimentos e adquirir competências em micologia, microbiologia, gestão e qualidade de processos e alimentos, comprovando o potencial dos cogumelos como matéria-prima funcional e sustentável. No futuro destaca-se o aprofundamento das tecnologias de desidratação, visando maior rendimento e controlo, a implementação do HACCP na unidade industrial e a obtenção de certificações que suportam a comercialização e a confiança do cliente.Os resultados obtidos relativamente ao snack desidratado de Shiitake foram promissores, contudo devia-se ter variado menos parâmetros na receita imediatamente antes da desidratação do produto para uma análise mais credível e percebermos o rendimento do processo, bem como uma análise dos custos mais completa para a introdução deste produto no mercado.
This report summarizes the activities and outcomes of the curricular internship for the Master’s Degree in Food Engineering at the company Goldencap, dedicated to the production and valorization of edible and functional mushrooms. The work involved bibliographic research, experimental and operational activities, with a focus on the nutritional and functional relevance of all species produced and maintained in stock by the company. The species cultivated for fruiting were grey oyster mushroom (Pleurotus ostreatus), shiitake (Lentinula edodes), and lion’s mane (Hericium erinaceus). The species kept in stock, in both solid and liquid media, included tinder fungus (Fomes fomentarius), reishi (Ganoderma lucidum), chestnut mushroom (Pholiota adiposa), king oyster mushroom (Pleurotus eryngii), enoki (Flammulina velutipes), white and brown shimeji (Hypsizygus tessellatus), and cordyceps (Cordyceps militaris). The interest in these cultures arises from the presence of bioactive compounds that stimulate the immune system in combating certain pathologies, thus demonstrating their therapeutic potential.All activities and stages of the production process were followed, from culture isolation, preparation of media and substrates, fruiting and control of critical development parameters, to stock management. Laboratory operations were carried out under appropriate aseptic conditions, applying good handling practices through aseptic routines, thereby minimizing possible contaminations by genera such as Penicillium, Aspergillus, and Trichoderma.Regarding production processes, procedures were described for the preparation of substrates, culture media, inoculation techniques, and control of critical parameters such as temperature, relative humidity, air renewal, and light incidence for the development of mycelium and, subsequently, mushrooms. A set of practices for pest and contamination prevention and control were defined, including the use of chromotropic traps, good hygiene practices, and traceability procedures, which are crucial for the implementation of an HACCP system in Goldencap’s future production facility.Two projects were carried out in the scope of new product development. The first focused on the valorization of a by-product, shiitake stems, through the study of operational conditions to develop a recipe for a dehydrated snack, optimizing drying time and improving the cooking broth. Process yield, ingredient costs, and energy costs were analyzed. The second project involved the production of a dietary supplement based on lion’s mane mushroom. After dehydration, the mushroom was ground and encapsulated into vegetable capsules containing 0.4 g each, with a recommended daily intake of 2–3 capsules.This work enabled the consolidation of knowledge and the acquisition of skills in mycology, microbiology, and food and process management and quality, confirming the potential of mushrooms as a functional and sustainable raw material. Future developments include further advancement of dehydration technologies, aiming at greater yield and control, the implementation of HACCP in the industrial unit, and the achievement of certifications to support commercialization and customer trust.The results obtained regarding the dehydrated Shiitake snack were promising, however, fewer parameters in the recipe should have been varied immediately before the product's dehydration for a more credible analysis and to understand the process yield, as well as a more comprehensive cost analysis for the introduction of this product to the market.
This report summarizes the activities and outcomes of the curricular internship for the Master’s Degree in Food Engineering at the company Goldencap, dedicated to the production and valorization of edible and functional mushrooms. The work involved bibliographic research, experimental and operational activities, with a focus on the nutritional and functional relevance of all species produced and maintained in stock by the company. The species cultivated for fruiting were grey oyster mushroom (Pleurotus ostreatus), shiitake (Lentinula edodes), and lion’s mane (Hericium erinaceus). The species kept in stock, in both solid and liquid media, included tinder fungus (Fomes fomentarius), reishi (Ganoderma lucidum), chestnut mushroom (Pholiota adiposa), king oyster mushroom (Pleurotus eryngii), enoki (Flammulina velutipes), white and brown shimeji (Hypsizygus tessellatus), and cordyceps (Cordyceps militaris). The interest in these cultures arises from the presence of bioactive compounds that stimulate the immune system in combating certain pathologies, thus demonstrating their therapeutic potential.All activities and stages of the production process were followed, from culture isolation, preparation of media and substrates, fruiting and control of critical development parameters, to stock management. Laboratory operations were carried out under appropriate aseptic conditions, applying good handling practices through aseptic routines, thereby minimizing possible contaminations by genera such as Penicillium, Aspergillus, and Trichoderma.Regarding production processes, procedures were described for the preparation of substrates, culture media, inoculation techniques, and control of critical parameters such as temperature, relative humidity, air renewal, and light incidence for the development of mycelium and, subsequently, mushrooms. A set of practices for pest and contamination prevention and control were defined, including the use of chromotropic traps, good hygiene practices, and traceability procedures, which are crucial for the implementation of an HACCP system in Goldencap’s future production facility.Two projects were carried out in the scope of new product development. The first focused on the valorization of a by-product, shiitake stems, through the study of operational conditions to develop a recipe for a dehydrated snack, optimizing drying time and improving the cooking broth. Process yield, ingredient costs, and energy costs were analyzed. The second project involved the production of a dietary supplement based on lion’s mane mushroom. After dehydration, the mushroom was ground and encapsulated into vegetable capsules containing 0.4 g each, with a recommended daily intake of 2–3 capsules.This work enabled the consolidation of knowledge and the acquisition of skills in mycology, microbiology, and food and process management and quality, confirming the potential of mushrooms as a functional and sustainable raw material. Future developments include further advancement of dehydration technologies, aiming at greater yield and control, the implementation of HACCP in the industrial unit, and the achievement of certifications to support commercialization and customer trust.The results obtained regarding the dehydrated Shiitake snack were promising, however, fewer parameters in the recipe should have been varied immediately before the product's dehydration for a more credible analysis and to understand the process yield, as well as a more comprehensive cost analysis for the introduction of this product to the market.
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Cogumelos comestíveis Cultivo de cogumelos Controlo da qualidade Subprodutos de cogumelos Suplementos alimentares