Edible mushrooms’ enrichment in food and feed: A mini review

Abstract

Dietary fibres and high fibre-containing foods have been a huge attraction among researchers and nutraceutical industries due to their health-promoting benefits. From Greek and Roman times, edible mushrooms are considered the 'elixir of life' and are often stated as a new source of dietary fibre. Containing rich sources of essential amino acids and polysaccharides, mushrooms are viewed as an advantage over protein sources of both animal and plant origin. Additionally, the ability of mushrooms to grow under controlled conditions and attain high yield in a short span has made this added-value food of extreme interest. Nowadays, mushrooms and their by-products have been used to fortify various food products as well as for use in animal feed owing to their bioactive, therapeutic and nutritional value. Hence, this review intends to highlight the current knowledge on edible mushrooms and their waste for food and feed enrichment and nutritional purposes, along with their role in human and animal diet.

Phyto-Enrichment of Yogurt to Control Hypercholesterolemia: A Functional Approach

“…An enriched food refers to the food where nutrients have been added to supplement the product with nutrients that are usually present in the original form, but were removed during processing. For example, white bread is a commonly consumed enriched food where some specific vitamins are added because the bleaching process, depletes them [ 75 ].…”

“…In a broad sense, despite both enrichment and fortification refer to the addition of nutrients in food, the accurate definition varies. The WHO and the Food and Agricultural Organization of the United Nations (FAO) identifies the term fortification as “ the practicing deliberately increasing the essential micronutrient content, i.e., minerals (including trace elements) and vitamins in food irrespective of whether the nutritional components were primarily present before processing in food or not, so this is to enhance the quality of the nutrients food supply and to avail public health benefit with least health risk ”, whereas the term enrichment is defined as “synonymous with fortification and refers to the adding micronutrients in food which are removed during the time of processing ” [ 75 ].…”

Valorization of mushroom by‐products: a review

“…The digestibility of mushroom protein is high, with a complete amino acid profile. It also contains all the human essential amino acids, and is especially high in aspartic acid, glutamic acid, and arginine 4,5 . Compared with other foods, mushroom lipids have two characteristics.…”

“…It also contains all the human essential amino acids, and is especially high in aspartic acid, glutamic acid, and arginine. 4,5 Compared with other foods, mushroom lipids have two characteristics. First, the lipid content is low, with some common mushrooms having a lipid content of 1.5-3.5 g kg −1 (Table 1), and the fatty acid composition of different mushroom species varies greatly.…”

Edible mushroom bioactives in traditional and in novel foods

“…López‐Hortas and co‐workers (2022) performed a detailed update on the potential of bioactive compounds that can be found in edible mushrooms. Kumar and co‐workers (2022) also prepared a comprehensive review on the attractive features of edible mushroom as fortifying agents in food and feed.…”