Food Science and Biotechnology

, Volume 27, Issue 2, pp 417–424 | Cite as

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


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.


Vitamin D2 UV irradiation Shiitake mushroom Response surface methodology 



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).


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Copyright information

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

Authors and Affiliations

  1. 1.Department of Biotechnology, College of Life Sciences and BiotechnologyKorea UniversitySeoulRepublic of Korea
  2. 2.Korea Food Research InstituteSeongnam-siKorea
  3. 3.Keonnong Agricultural CorporationNamyangju-siKorea
  4. 4.Department of Food Service Management and NutritionSangmyung UniversitySeoulKorea

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