A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

Round 1

Reviewer 1 Report

The manuscript “A comparative study on the structural properties and lipid profile of mushroom (Pleurotus ostreatus) powders obtained by different drying methods” deals with a fascinating and little explored subject in the literature: the effect of drying processes, which are used industrially, on the structural impact and lipid composition of dried mushrooms. However, some points should be clarified by the authors to improve the manuscript. Some points to improve are summarized below:

 

• Lines 86-89: “In addition, the chemical composition, nutritional and functional properties of mushroom powder may differ from those of whole dried mushrooms or mushrooms pieces, requiring further research for all forms of food products is required (Carneiro, A.A.J., 2013).” Regarding this excerpt, it is interesting that the authors explain how the raw state can affect the chemical, nutritional and functional properties.

·         Lines 139, 345 – check the font

·         Lines 28 – 270 - Indeed, the drying HAD due to the rapid evaporation of moisture, often leads to shrinkage of the dry product.

·         Lines 265-270 - It is widespread for HAD heated air drying to have a longer drying time than other methods, such as microwaves. The drying curves of HAD processes to food material usually show a predominant rate falling drying period. Are the authors observed this in the mushrooms drying? As significant differences were visually observed in the mushroom powders dried by HAD (fig. 1), and since the authors attributed this fact to the rapid drying by this method, I suggest that drying times be added so that the sample's moisture of each process is reached (lines 149 - 152). If possible, the authors could also show each process's drying rate.

• Another point that would be interesting for the authors to observe is that it is common in HAD drying to have a dry product with a flexible (rubbery) structure, which can make grinding difficult and consequently the particle size reduction. Could this have happened in the mushroom samples as well?

·         The axis scale in Figure 2 is too small. The authors could improve the image quality.

·         Lines 297-298: “Among the drying methods we used, MWD was the most high-temperature.” The methodology presents the power used in microwave drying (lines 169-172). Moreover, in this highlighted passage, the authors attribute the highest temperature used in MWD as a factor influencing the particle size distribution. However, it is not said what the temperature of this process is. Thus, I suggest the authors present the temperature and how they measured it.

·         Figure 4 - the authors could make it more straightforward, which was the magnifications in each image.

·         Table 1 and line 34. The scientific name in the caption must be in italics.

·         Review the citations of the references and adapt them according to the journal's norms.

• The authors should rewrite the conclusions because they look like a summary of results and not a work closing.

Author Response

We are grateful to the Reviewer 1 for his/her positive evaluation and for the time devoted to review our manuscript. All comments were useful, pleased us with the high level of understanding of the topic, and helped us to improve the quality of the work.

General changes in revised manuscript are listed below:

 

Abstract

- data on the particle sizes of mushroom powders are reduced to values with one decimal place

 

Introduction

– Information about the use of mushrooms to increase the nutritional value of products is explained and specified with examples and relevant links. The properties of mushrooms that promote health are substantiated. The main biologically active substances of Pleurotus ostreatus are given, and the possible health effects they provide are listed.

 

– Text:

“In addition, the chemical composition, nutritional and functional properties of mushroom powder may differ from those of whole dried mushrooms or mushrooms pieces, requiring further research for all forms of food products is required"

is paraphrased with a more logical and understandable phrase:

“In addition, the content of biologically active substances of mushroom powder may depend on the conditions of pre-processing, in particular, the degree of grinding of mushrooms before drying (whole mushrooms, slices, homogenate). Therefore, when studying the properties of the final product of interest, all processing conditions must be taken into account”

 

Materials and Methods

– The values of the MWD drying temperature and the method of its measurement are given.

– The duration of mushroom drying is indicated when using HAD drying.

 

Results and Discussion

– A justification of the coarse granularity of the HAD powder is presented with a supporting reference.

– For better readability, the font scale of the axes of Figure 2 has been increased.

– Additional facts confirming the results with literary references are given in a number of places in the text.

– In Figure 4, the zoom of the photos is enlarged, SEM magnification is mentioned.

– Corrected captions to figures 1, 2, 3, 4 and 6.

– Based on the literature data, the relationship of the studied structural characteristics and physical properties of the powder is indicated.

– The results of studies of the structural properties of the obtained powders are summarized.

– Edited phrases describing GC-MS results with an emphasis on replacing the erroneous interpretation of basic terms.

– Added information about lipophilic substances identified in FD and HAD samples with a possible negative effect. In the publication, we indicated two compounds with unfavorable properties, but their relative content in powder hydrolysates is very small and, in our opinion, they will be successfully inactivated in the gastrointestinal tract, as well as other similar compounds formed as a result of digestion.

 

Conclusion

– The conclusion has been rewritten with an emphasis on the generalization of the results obtained.

 

References

– All references have been verified and designed in accordance with the requirements of the journal.

 

As a response to Reviewer comments we have addressed all recommendations as requested. All changes in the manuscript are marked by green. Please see the point-by-point answers below:

 

Lines 86-89: “In addition, the chemical composition, nutritional and functional properties of mushroom powder may differ from those of whole dried mushrooms or mushrooms pieces, requiring further research for all forms of food products is required (Carneiro, A.A.J., 2013).” Regarding this excerpt, it is interesting that the authors explain how the raw state can affect the chemical, nutritional and functional properties.

• Thank you for recommendation! We expanded that sentence.

 

Lines 139, 345 – check the font

• Corrected, thank you!

 

   Lines 28 – 270 - Indeed, the drying HAD due to the rapid evaporation of moisture, often leads to shrinkage of the dry product.

• Thank you, we expanded discussion of this part

 

 Lines 265-270 - It is widespread for HAD heated air drying to have a longer drying time than other methods, such as microwaves. The drying curves of HAD processes to food material usually show a predominant rate falling drying period. Are the authors observed this in the mushrooms drying? As significant differences were visually observed in the mushroom powders dried by HAD (fig. 1), and since the authors attributed this fact to the rapid drying by this method, I suggest that drying times be added so that the sample's moisture of each process is reached (lines 149 - 152). If possible, the authors could also show each process's drying rate.

• Thank you for recommendation! We added corresponding information to section 3.1.

 

Another point that would be interesting for the authors to observe is that it is common in HAD drying to have a dry product with a flexible (rubbery) structure, which can make grinding difficult and consequently the particle size reduction. Could this have happened in the mushroom samples as well?

• Thank you for recommendation! We added corresponding information to section 3.1.

 

 The axis scale in Figure 2 is too small. The authors could improve the image quality

• Thank you for recommendation! For better readability, the font scale of the axes of Figure 2 has been increased

 

Lines 297-298: “Among the drying methods we used, MWD was the most high-temperature.” The methodology presents the power used in microwave drying (lines 169-172). Moreover, in this highlighted passage, the authors attribute the highest temperature used in MWD as a factor influencing the particle size distribution. However, it is not said what the temperature of this process is. Thus, I suggest the authors present the temperature and how they measured it.

• Thank you for recommendation! The values of the drying temperature MWD and the method of its measurement were added to Materials and Methods section.

 

 Figure 4 - the authors could make it more straightforward, which was the magnifications in each image

• Thank you for recommendation! We improved the size of the figures and added information about magnification in each SEM microphotography

 

Table 1 and line 34. The scientific name in the caption must be in italics.

• Corrected, Thank you!

 

Review the citations of the references and adapt them according to the journal's norms

• Corrected, thank you!

 

The authors should rewrite the conclusions because they look like a summary of results and not a work closing

• The conclusion has been rewritten with an emphasis on the generalization of the results obtained

Reviewer 2 Report

Manuscript: "A comparative study on the structural properties and lipid profile of mushroom (Pleurotus ostreatus) powders obtained by  different drying methods"  is a very comprehensive study with a large number of interesting results. Particularly noteworthy is the use of many new research methods in the work. Despite the good quality of the work in its present form, I do not recommend it for publication. The authors should improve the description of the obtained results, indicate the potential nutritional benefits and risks associated with the consumption of Pleurotus ostreatus, and support the applied methodological approach for the preparation of powders with appropriate literature. A detailed review of the work is provided below.

Abstract

The data given in the abstract on the particle size of the mushroom powders need not be given to three decimal places, one decimal place is sufficient.

The abstract should contain information about the potential application of the tested powders, whether they can be recommended for use in the production of functional food due to the content of bioactive compounds of fat origin, or whether these amounts are so low that the powders would rather be used to enrich the palatability of dishes.

Introduction

Line 60: How can mushrooms enrich the nutritional value of food products? What nutritional, regulatory and bioactive ingredients are present in mushrooms at levels important from the nutritional point of view?

Line 63: In what specific ways mushrooms can impart medicinal properties to products? What are the medical properties of mushrooms?

Line 66-67: Please explain which nutrients cause a high nutritional value in the tested mushroomsand and what biologically active substances exert a number of beneficial effects? What are these effects?

Materials and Methods

The method of preparation of mushroom powders raises doubts. Why were the mushrooms dried to a different water content ranging from 5.72% to 7.48%? On what basis were such drying parameters selected? Was the water activity in the obtained droughts tested? Diversified water content in powders could be the reason for obtaining differences in their granulation and in the obtained texture properties and the content of individual fat fractions. Not the different drying methods but the water content in the powders could have influenced the obtained differences. The work does not investigate to what values of the water activity or at least the water content, the mushrooms should be dried in order to obtain the most suitable properties of the powders (the possibility of bringing them to the consistency of a powder, no sticking). At present, it is not possible to repeat the experiment, therefore, please provide the relevant literature on the support of the statements presented in the paper and the conclusions made. Please describe this in the discussion of the results and in the conclusion. It is a very weak point of work, significantly affecting the obtained relationships and possibly incorrectly drawn conclusions.

Results and Discussion

The work contains a lot of results concerning the properties of the obtained powders. Must all proposed evaluation methods be used in quality evaluation of mushroom powders? Which are necessary when performing powder quality assessments? Is there any relationship or correlation between the methods used?

Do the investigated properties of the powder structure refer to the different properties of the powders, such as water binding capacity, solubility? These studies are missing at work, therefore, please describe these properties based on the available literature data.

Which labeled fatty compounds have bioactive properties and are important from a nutritional point of view? Is their level in powders important in the diet? Are there any compounds marked with unfavorable properties? There is no discussion in this section of the manuscript regarding the relevance of the results to the work of other authors, other species of mushrooms, and other products. The study lacks information on how much powder obtained from the tested mushroom can be consumed without causing negative health effects and what amount will significantly increase the nutritional profile of the daily diet. Or maybe the tested powders should rather be used only to impart flavor characteristics to the consumed foods? The paper does not state whether the drying methods have a significant impact on the amount of beneficial and unfavorable fatty compounds present in powders (this information should be included in the abstract, the discussion of results and the conclusion).

All figures: Please correct the signatures under the figures, without entering "mushroom powder" each time next to the letters distinguishing individual powders, please leave the name of the drying method alone.

Table 1: Can the given numerical values of individual components be related to their percentage content in fat (relative peak area - which means, how can this content be related to the fat content)?

Conclusion

There is a lack of information on the recommended portion of powders for consumption, which enriches the diet with bioactive fat-derived ingredients, and data on the possible content of non-nutritious compounds. Please also summarize the results of research on the structure of the obtained powders.

Please add a description of the possibility of using powders in food technology - for the production of functional food, dietary supplements or as a flavor addition to dishes (which?).

Line 558: What does "total content" mean? What's the total content? Labeled Fat Compounds? Please clarify this. There is no summary of the research on the structure of the obtained powders, taking into account all the tested features.

 

 

 

 

Author Response

We are grateful to the Reviewer 2 for his/her positive evaluation and for the time devoted to review our manuscript. All comments were useful and pleased us with the high level of understanding of the topic. We have addressed all recommendations as requested. All changes in the manuscript are marked by green. Please see the point-by-point answers below

We are grateful to the Reviewer 1 for his/her positive evaluation and for the time devoted to review our manuscript. All comments were useful, pleased us with the high level of understanding of the topic, and helped us to improve the quality of the work.

General changes in revised manuscript are listed below:

 

Abstract

- data on the particle sizes of mushroom powders are reduced to values with one decimal place

 

Introduction

– Information about the use of mushrooms to increase the nutritional value of products is explained and specified with examples and relevant links. The properties of mushrooms that promote health are substantiated. The main biologically active substances of Pleurotus ostreatus are given, and the possible health effects they provide are listed.

 

– Text:

“In addition, the chemical composition, nutritional and functional properties of mushroom powder may differ from those of whole dried mushrooms or mushrooms pieces, requiring further research for all forms of food products is required"

is paraphrased with a more logical and understandable phrase:

“In addition, the content of biologically active substances of mushroom powder may depend on the conditions of pre-processing, in particular, the degree of grinding of mushrooms before drying (whole mushrooms, slices, homogenate). Therefore, when studying the properties of the final product of interest, all processing conditions must be taken into account”

 

Materials and Methods

– The values of the MWD drying temperature and the method of its measurement are given.

– The duration of mushroom drying is indicated when using HAD drying.

 

Results and Discussion

– A justification of the coarse granularity of the HAD powder is presented with a supporting reference.

– For better readability, the font scale of the axes of Figure 2 has been increased.

– Additional facts confirming the results with literary references are given in a number of places in the text.

– In Figure 4, the zoom of the photos is enlarged, SEM magnification is mentioned.

– Corrected captions to figures 1, 2, 3, 4 and 6.

– Based on the literature data, the relationship of the studied structural characteristics and physical properties of the powder is indicated.

– The results of studies of the structural properties of the obtained powders are summarized.

– Edited phrases describing GC-MS results with an emphasis on replacing the erroneous interpretation of basic terms.

– Added information about lipophilic substances identified in FD and HAD samples with a possible negative effect. In the publication, we indicated two compounds with unfavorable properties, but their relative content in powder hydrolysates is very small and, in our opinion, they will be successfully inactivated in the gastrointestinal tract, as well as other similar compounds formed as a result of digestion.

 

Conclusion

– The conclusion has been rewritten with an emphasis on the generalization of the results obtained.

 

References

– All references have been verified and designed in accordance with the requirements of the journal.

 

As a response to Reviewer comments we have addressed all recommendations as requested. All changes in the manuscript are marked by green. Please see the point-by-point answers below:

 

Abstract

The data given in the abstract on the particle size of the mushroom powders need not be given to three decimal places, one decimal place is sufficient.

• Corrected, thank you!

 

The abstract should contain information about the potential application of the tested powders, whether they can be recommended for use in the production of functional food due to the content of bioactive compounds of fat origin, or whether these amounts are so low that the powders would rather be used to enrich the palatability of dishes.

• Thank you for recommendation! We added corresponding information to Abstract.

 

Introduction

Line 60: How can mushrooms enrich the nutritional value of food products? What nutritional, regulatory and bioactive ingredients are present in mushrooms at levels important from the nutritional point of view?

• Thank you for the relevant question. The information on the use of mushrooms to increase the nutritional value of products is explained and specified with examples and relevant references

 

Line 63: In what specific ways mushrooms can impart medicinal properties to products? What are the medical properties of mushrooms?

• Thank you for recommendation! The properties of mushrooms that promote health are substantiated. The main biologically active substances of Pleurotus ostreatus are given, and the possible health effects they provide are listed.

 

Line 66-67: Please explain which nutrients cause a high nutritional value in the tested mushroom sand and what biologically active substances exert a number of beneficial effects? What are these effects?

• In our opinion, substances related to the protein fraction are important from the point of view of nutrition and energy value of mushrooms, fatty compounds have a wide list of biologically active properties that can be used as effectors in therapeutic nutrition. These facts are given in the relevant sections of the manuscript.

 

Materials and Methods

The method of preparation of mushroom powders raises doubts. Why were the mushrooms dried to a different water content ranging from 5.72% to 7.48%? On what basis were such drying parameters selected? Was the water activity in the obtained droughts tested? Diversified water content in powders could be the reason for obtaining differences in their granulation and in the obtained texture properties and the content of individual fat fractions. Not the different drying methods but the water content in the powders could have influenced the obtained differences. The work does not investigate to what values of the water activity or at least the water content, the mushrooms should be dried in order to obtain the most suitable properties of the powders (the possibility of bringing them to the consistency of a powder, no sticking). At present, it is not possible to repeat the experiment, therefore, please provide the relevant literature on the support of the statements presented in the paper and the conclusions made. Please describe this in the discussion of the results and in the conclusion. It is a very weak point of work, significantly affecting the obtained relationships and possibly incorrectly drawn conclusions.

• Thank you very much for relevant comment.

The authors fully agree with the reviewer's opinion regarding the possible influence of residual moisture in dried mushroom samples on the grinding process and, as a consequence, the structure of the powder, as well as a possible distortion of the results of the chemical composition assessment.

At the same time, we consider it legitimate in this study to neglect the existing difference in the moisture content of dry mushrooms (5.72%, 6.94%, 6.11%, 7.48%). As such, the study was aimed at a comparative analysis of the structure and lipid profile of oyster mushroom powders as finished products obtained with specific completed processes of various drying methods. The results of which were certain moisture indicators of dry mushrooms, ranging from 5.72-7.48. In our opinion, these standard indicators of the product, together with the features of each drying method, are the starting point that affects other chemical and structural indicators, that is, the structure and lipid profile of oyster mushroom powders.

In addition, when planning and conducting the experiment, we focused on the moisture content indicators fixed in the standard documentation for dry mushrooms (the mass fraction of moisture: in heat–dried mushrooms – no more than 13%; in freeze-dried mushrooms - no more than 5%) (Interstate standard. Dried mushrooms. Specifications. GOST 33318-2015).

We were also guided by the experience of scientists (Lee, M.J. et al., 2007; Keomixay P., et al., 2019; Ofodile L.N. et al., 2020) who performed similar studies. In these studies, when studying the effects of various drying methods on the physico-chemical properties of mushrooms, the target moisture content was the limits: 4-6%; 6-8%; 5-10%. Because not all drying methods allow you to clearly achieve a specific target percentage of humidity. For example, drying in the sun refers to those.

Lee, M. J., Seog, E. J., & Lee, J. H. (2007). Physicochemical properties of chaga (Inonotus obliquus) mushroom powder as influenced by drying methods. Preventive Nutrition and Food Science, 12(1), 40-45.DOI:10.3746/jfn.2007.12.1.040

Keomixay, P., Nhu, T. T. H., Van Tai, N., & Thuy, N. M. (2019). Effects of drying and grinding in production of healthy vegetarian soup mix., International Journal of Advances in Agricultural Science and Technology, Vol.6 Issue.10, October-2019, pg. 29-39.

Ofodile L.N., Nicholas-Okpara N.V.A., Ani E., Ikeqwu E.M., Saanu A., Ezenwa P.C., Osorine R.T. Production and nutritional composition of juice powder from oyster mushroom Pleurotus ostreatus (Jacq.) Kummer. Functional Foods in Health and Disease 2020. 10(11): 482-492. DOI:10.31989/ffhd.v10i11.751

In addition, when we carried out the extraction of lipophilic components for the subsequent identification of GC-MS substances, we necessarily took into account the moisture content in the samples, and accordingly calculated all reagents used for extraction in accordance with a gram of powder dry matter.

 

Results and Discussion

The work contains a lot of results concerning the properties of the obtained powders. Must all proposed evaluation methods be used in quality evaluation of mushroom powders? Which are necessary when performing powder quality assessments? Is there any relationship or correlation between the methods used?

– Thank you for comment! We believe that the methods used by us are modern, characterizing the structure and lipid profile of the obtained powders, this complements and expands the results of other researchers in this field.

Do the investigated properties of the powder structure refer to the different properties of the powders, such as water binding capacity, solubility? These studies are missing at work, therefore, please describe these properties based on the available literature data.

Thank you for recommendation! We added new information in Results and Discussion section:  

– In a number of places of the text, additional facts confirming the results are given with literary references

– Based on the literature data, the relationship of the studied structural characteristics and physical properties of the powder is indicated.

– The results of studies of the structural properties of the obtained powders are summarized

 

Which labeled fatty compounds have bioactive properties and are important from a nutritional point of view? Is their level in powders important in the diet? Are there any compounds marked with unfavorable properties? There is no discussion in this section of the manuscript regarding the relevance of the results to the work of other authors, other species of mushrooms, and other products. The study lacks information on how much powder obtained from the tested mushroom can be consumed without causing negative health effects and what amount will significantly increase the nutritional profile of the daily diet. Or maybe the tested powders should rather be used only to impart flavor characteristics to the consumed foods? The paper does not state whether the drying methods have a significant impact on the amount of beneficial and unfavorable fatty compounds present in powders (this information should be included in the abstract, the discussion of results and the conclusion).

– Thank you for recommendations. Corresponding information was added to Results and

 

Discussion section.  

All figures: Please correct the signatures under the figures, without entering "mushroom powder" each time next to the letters distinguishing individual powders, please leave the name of the drying method alone.

– Thank you for recommendation! We corrected this part

 

Table 1: Can the given numerical values of individual components be related to their percentage content in fat (relative peak area - which means, how can this content be related to the fat content)?

– Thank you for comment. We showed in table 2 secondary metabolites extracted from hydrolyzed powders as a result of sample preparation in accordance with the procedure and in a free state. This result characterizes the level of exposure to the product that led to their formation as a result of chemical reactions.

 

Conclusion

There is a lack of information on the recommended portion of powders for consumption, which enriches the diet with bioactive fat-derived ingredients, and data on the possible content of non-nutritious compounds. Please also summarize the results of research on the structure of the obtained powders.

– Thank you for recommendation! We basically rewrote Conclusion in accordance with comments of Reviewers

 

Please add a description of the possibility of using powders in food technology - for the production of functional food, dietary supplements or as a flavor addition to dishes (which?).

– Thank you for recommendation! We basically rewrote Conclusion in accordance with comments of Reviewers

 

Line 558: What does "total content" mean? What's the total content? Labeled Fat Compounds? Please clarify this. There is no summary of the research on the structure of the obtained powders, taking into account all the tested features.

– Thank you for comment. Conclusion in accordance with comments of Reviewers. This part was removed. Corresponding part in Results and Discussion section is clear for “total content” meaning and identification.

Round 2

Reviewer 2 Report

The manuscript has been revised according to the comments of the reviewer. Before publishing the work, please make minor corrections to the work.

1. Materials and methods, Drying Process: please add the literature data that the authors relied on during the drying of the samples, taking into account the final water content in the powders.

2. Rasults adn Discussion:

Line 428: yoghurt does not seem to be a good matrix for adding mushroom powder, maybe mushroom powder would work better for example in sauces.

Lines 536-538: are there any data in the literature regarding the amount of Bis (2-ethylhexyl) phthalate compound that causes negative health effects? How does this amount relate to the one marked at work?

Author Response

Dear Editor and Reviewer, thank you for your recommendations!

We considered comments and added new information to the text of the article as well as added new sources in References. All corrections are highlighted by blue.

Please see point-by-point response below.

1. Materials and methods, Drying Process: please add the literature data that the authors relied on during the drying of the samples, taking into account the final water content in the powders:

Thank you for recommendation! We added a phrase and references to literary sources that we relied on during the drying process, taking into account the final water content in dried mushrooms:

Keomixay, P., Nhu, T.T.H., Van Tai, N., & Thuy, N. M. Effects of drying and grinding in production of healthy vegetarian soup mix. International Journal of Advances in Agricultural Science and Technology 2019, 6, 29-39.

Ofodile, L.N., Nicholas-Okpara, N.V.A., Ani E., Ikeqwu E.M., Saanu A., Ezenwa P.C., Osorine R.T. Production and nutritional composition of juice powder from oyster mushroom Pleurotus ostreatus (Jacq.) Kummer. Functional Foods in Health and Disease 2020, 10, 482-492. DOI:10.31989/ffhd.v10i11.751

 

2. Line 428: yoghurt does not seem to be a good matrix for adding mushroom powder, maybe mushroom powder would work better for example in sauces.

The authors fully agree with the Reviewer's opinion. In the text, the sauce is given as an example.

 

3. Lines 536-538: are there any data in the literature regarding the amount of Bis (2-ethylhexyl) phthalate compound that causes negative health effects? How does this amount relate to the one marked at work?

 

Thank you for your comment! Considering that Bis (2-ethylhexyl) phthalate was identified only in the HAD sample, and in a relatively small fraction, we believe that this substance migrated to the HAD sample at one of the stages of obtaining mushroom powder. According to the additional calculated data, the amount of this substance does not exceed the reference doses established for food and their daily consumption. We added corresponding text to the article and added the source to References:

 

EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Silano, V., Barat Baviera, J. M., Bolognesi, C., Chesson, A., Cocconcelli, P. S., ... & Castle, L. Update of the risk assessment of di‐butylphthalate (DBP), butyl‐benzyl‐phthalate (BBP) for use in food contact materials. EFSA journal 2019, 17), bis (2‐ethylhexyl) phthalate (DEHP), di‐isononylphthalate (DINP) and di‐isodecylphthalate (DIDP, e05838. DOI:https:10.2903/j.efsa.2019.5838