Nutritional and antioxidative characterisation, antimicrobial, and sensory stability of ultrasound-assisted Agaricus bisporus (J. E. Lange) lmbach dried powder-based biscuits

The study investigated the impact of adding ultrasound-assisted Agaricus bisporus (J. E. Lange) lmbach dried powder (5%–15%) to biscuits and evaluated their antioxidant activity, antimicrobial behaviour, nutritional value, physicochemical traits, and sensory quality during 60 days of storage. The nutritional composition of A. bisporus dried powder-supplemented biscuits ABB₅-ABB₁₅ (i.e., 5–15% supplementation level), elucidated a significant increase (p < .05) in crude protein, ash, and fibre from 7.3 to 9, 0.9 to 1.4, and 1 to 2.1, respectively. The textural attributes showed increase in oil- and water-holding capacity, and reduction in hardness for ABB₅-ABB₁₅, i.e., 2–4.3, 2.5–4.8 g/g, and 7.6–6.4, respectively. Moreover, 2,2-diphenyl-1-picrylhydrazyl, total phenolic content, total flavonoids content, and ferric reducing antioxidant power assay results showed a significant increase (p < .05) for ABB₅-ABB₁₅, i.e., 32–45%, 2.8–5.8 mg Gallic Acid Equivalents (GAE)/g, 0.9–1.4 mg Quercetin Equivalent (QE)/g, and 1–1.6 μmol TE/g, at storage days of 0–60, respectively. The L^*, b^*, h⁰, and C^* values reported a significant decline, i.e., 59.5–45.2, 27.5–21.3, 76.1–71, and 28.3–22.5, for B₀-ABB₁₅ (i.e., 0%–15% supplementation level), at 0–60 days. The total plate counts, mould, and yeast counts demonstrated a significant reduction (p < .05) for ABB₅-ABB₁₅ from 3.3 to 2.7, 1.7 to 1.3 Log₁₀ CFU/g, as compared to the control, i.e., 3.7, and 2.5 Log₁₀ Colony-Forming Unit (CFU)/g over 60th days of storage, respectively. The sensory panel rated sample ABB₁₅ with best organoleptic properties for taste, colour, texture, aroma, and overall acceptability. Principal component analysis indicated positive correlations among antioxidant attributes and negative associations with the microbial load. Overall, incorporating 15% ultrasound-assisted A. bisporus powder yielded the greatest nutritional, functional, and sensory benefits in biscuits, supporting its broader application in food formulations.