Optimization of UV irradiation conditions for the vitamin D2-fortified shiitake mushroom (Lentinula edodes) using response surface methodology

Dong Jae Won, Sun Young Kim, Cheol Ho Jang, Jin Sil Lee, Jung A. Ko, Hyun Jin Park

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)


The aim of this study was to investigate the optimal conditions to process vitamin D2-fortified shiitake mushrooms through UV irradiation for industrial processing. Response surface methodology was used to identify the optimum conditions of the following highly influential factors on vitamin D2 synthesis: temperature, UV dosage, and moisture content. The optimal conditions of those variables were 40.56 °C, 36.27 kJ/m2, and 80.46%, respectively, and UV dosage was the most effective variable. The amount of vitamin D2 obtained under the optimal conditions was 29.87 ± 1.38 μg/g (dry mass: DM) which was well matched with the predicted value of 32.33 μg/g DM. The effects on the texture and color of shiitake mushrooms were also evaluated after the fortification process under the optimal conditions, and no adverse effects were observed compared to those of fresh shiitake mushrooms.

Original languageEnglish
Pages (from-to)417-424
Number of pages8
JournalFood Science and Biotechnology
Issue number2
Publication statusPublished - 2018 Apr 1

Bibliographical note

Funding Information:
Acknowledgement This work was supported by a grant from the Institute of Biomedical Science & Food Safety and the School of Life Sciences and Biotechnology for BK21PLUS, Korea University and High Value-added Food Technology Development Program, funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (114021021HD020).

Publisher Copyright:
© 2017, The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature.


  • Response surface methodology
  • Shiitake mushroom
  • UV irradiation
  • Vitamin D

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology


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