Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach.
Arun K. Das,P. K. Nanda,Premanshu Dandapat,Samiran Bandyopadhyay,Patricia Gullón,G.K. Sivaraman,David Julian McClements,Beatriz Gullón,José M. Lorenzo +8 more
TLDR
In this article, the effects of functional ingredients of mushrooms in improving the quality and sensory attributes of nutritionally superior and next-generation healthier muscle food products are also highlighted in this paper.Abstract:
Consumers are increasingly interested in nutritious, safe and healthy muscle food products with reduced salt and fat that benefit their well-being. Hence, food processors are constantly in search of natural bioactive ingredients that offer health benefits beyond their nutritive values without affecting the quality of the products. Mushrooms are considered as next-generation healthy food components. Owing to their low content of fat, high-quality proteins, dietary fibre and the presence of nutraceuticals, they are ideally preferred in formulation of low-caloric functional foods. There is a growing trend to fortify muscle food with edible mushrooms to harness their goodness in terms of nutritive, bioactive and therapeutic values. The incorporation of mushrooms in muscle foods assumes significance, as it is favourably accepted by consumers because of its fibrous structure that mimics the texture with meat analogues offering unique taste and umami flavour. This review outlines the current knowledge in the literature about the nutritional richness, functional bioactive compounds and medicinal values of mushrooms offering various health benefits. Furthermore, the effects of functional ingredients of mushrooms in improving the quality and sensory attributes of nutritionally superior and next-generation healthier muscle food products are also highlighted in this paper.read more
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Recent trends in submerged cultivation of mushrooms and their application as a source of nutraceuticals and food additives
TL;DR: A detailed description of submerged cultivation processes used will be presented, while different bioactive compounds derived from edible mushrooms will be recorded in this article, and the use of bioreactors and the application of different culture conditions like temperature, pH, dissolved oxygen, inoculum, and agitation in a scale-up process, leading to the exploitation of mushrooms mycelia as vegan protein sources, nutraceuticals, food supplements, and food flavor agents by the food industry, will be highlighted and discussed.
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Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer.
Esmeralda Rangel-Vargas,Jose A. Rodriguez,Rubén Domínguez,José M. Lorenzo,Maria Elena Sosa,Silvina Cecilia Andres,Marcelo Raúl Rosmini,José Ángel Pérez-Álvarez,Alfredo Teixeira,Eva M. Santos +9 more
TL;DR: In this paper, the authors explored different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers.
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Edible Mushrooms for Sustainable and Healthy Human Food: Nutritional and Medicinal Attributes
Hassan El-Ramady,Neama Abdalla,Khandsuren Badgar,Xhensila Llanaj,Gréta Törős,Péter Hajdu,Yahya Z. Eid,József Prokisch +7 more
TL;DR: In this article , the authors focus on sustainable approaches for handling edible mushrooms and their secondary metabolites, including bio-fortification, and compare between edible and poisonous mushrooms, as well as the common species of edible mushrooms, and their different bioactive ingredients.
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Fungal Cell Factories for Efficient and Sustainable Production of Proteins and Peptides
TL;DR: This review gives an overview of the different kinds of proteins, enzymes, and peptides produced by the most well-known fungi used as cell factories for different purposes and applications and describes some of the challenges that are important to consider when filamentous fungi are optimized as efficient cell factories.
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Characterization and immunomodulatory effect of an alkali-extracted galactomannan from Morchella esculenta
TL;DR: In this article , a polysaccharide called FMP-2 was extracted from the fruiting bodies of Morchella esculenta by alkali-assisted extraction, which had an average molecular weight of 1.09 × 106 Da and contained mannose, glucuronic acid, glucose, galactose, and arabinose in a molar ratio of 4.10:0.22:1.00:5.44.
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