Influence of fermented and unfermented Agaricus bisporus polysaccharide flours on the antioxidant and structural properties of composite gluten-free cookies

Products fermented by probiotics are consumed worldwide and play important roles in human nutrition and health. In this study, the effects of fermented and unfermented Agaricus bisporus polysaccharide (FABP and UABP) flours on the structural and antioxidant properties of composite gluten-free (CGF) doughs and cookies were investigated. The extracted Agaricus bisporus polysaccharide flour was subjected to fermentation by Lactobacilluc plantarum at 37 degrees C for 72 h. Incorporation of both FABP flour and UABP flour resulted in larger interconnected structures in doughs, with smoother surfaces being observed compared to the control. Moreover, FABP flour formulations showed higher total phenolic content (20.07-28.12 mg GAE/g, dwb), ABTS radical scavenging activity (82.17-86.82%) and 13-carotene bleaching (68.80-83.72%), and UABP flour formulations had greater reducing power (0.61-0.83) and DPPH radical scavenging activity (78.66-91.22%), whereas less antioxidant activity was found in the control. Aggregated spherical granules were observed in all micrographs of CGF cookie formulations, and the control showed both individual and aggregated spherical granules. Several protein bands (20.1, 21.1, 32.0 and 33.1 kDa) with higher intensities were detected in all CGF cookie formulations compared to the control. Overall, the inclusion of mushroom polysaccharide flours could enhance the antioxidant attributes and alter structural characteristics of CGF cookies.