Valorization of Edible Mushroom and Fish Waste for the production of Vitamin D

This study highlights the importance of looking into novel approaches to optimize the use of mushroom and fish waste as a beneficial source of vitamin D, which can help address nutritional deficiencies and promote sustainable practices in food production by utilizing the potential of fish waste. This study contributes to the larger objective of efficiently producing vital nutrients like vitamin D from food by-products, such as edible mushroom and fish waste. Furthermore, it also increases the availability of vitamin D, including mushroom and fish waste into our diets becomes a viable option for both environmental sustainability and human health. The main objectives of this thesis work are: 1. Optimize the parameters of the ultrasonic extraction method to obtain the optimal conditions for extracting ergosterol. This objective focuses on the optimization of the ultrasonic extraction of vitamin D to determine the optimal parameters for the extraction of ergosterol from mushrooms. Ergosterol is a precursor of vitamin D2 and increases the vitamin D content after exposure to UV light. In this experiment, various parameters such as ultrasonication time, temperature, solvent concentration and frequency were optimized to greatly increase the ergosterol yield, which will help to convert it into large amounts of vitamin D in the future. 2. Refine the conversion process of ergosterol to vitamin D within mushrooms when subjected to UV light. The objective was to optimize the UV parameters so as to increase the conversion of ergosterol to vitamin D2 in mushrooms. In this study, the optimal UV wavelength, irradiation time and intensity were optimized to maximize the production of vitamin D2. The parameters optimized in this study significantly enhanced vitamin D2 in mushrooms, thereby contributing to dietary supplements and fortified foods. 3. Conversion of 7-dehydrocholesterol to vitamin D3 from fish waste: The objective was to optimize the UV irradiation conditions so as to increase the conversion of 7-dehydrocholesterol (7-DHC), a precursor of vitamin D3, and vitamin D production from fish waste. The aim of the present study was to optimize UV parameters for the conversion of 7-DHC to vitamin D3, which increased vitamin D content, and to assess the potential of fish waste as a valuable source of vitamin D production. 4. The abroad research is a rapid and non-destructive determination of the fat content of potato chips by hyperspectral imaging analysis. The study was conducted at Virginia Tech, USA. The use of hyperspectral imaging analysis to determine fat content in potato chips. The aim was to develop a technique that would allow a rapid and accurate assessment of fat content and its subsequent application to the assessment of vitamin D content. This research contributes to the field of rapid analysis of food composition. These objectives are treated in this manuscript according to the following section scheme: A. A general introduction through literature review on vitamin D B. The presentation of the experimental work divided in chapters related to the published/prepared research papers. In this section 5 chapters are present: i. Optimization of the parameters for ergosterol extraction using ultrasonic extraction method ii. Optimization of the parameters for the conversion of ergosterol to vitamin D2 in mushrooms under UV light. iii. Evaluation of nutritional values of Oyster mushroom (Pleurotus ostreatus) wastes (caps, stipes, and bulbs) iv. The study of the conversion of 7-dehydrocholesterol to vitamin D3 in fish, followed by the determination of vitamin D3 content using HPLC-DAD. v. A rapid and non-destructive determination of the fat content of potato chips using hyperspectral imaging analysis methods. C. The overall conclusions of this thesis work.