Healthy function and high valued utilization of edible fungi

Zhang, Yanrong; Wang, Dawei; Chen, Yuetong; Liu, Tingting; Zhang, Shanshan; Fan, Hongxiu; Liu, Hongcheng; Yu, Le

doi:10.1016/j.fshw.2021.04.003

Cited by 126 publications

(66 citation statements)

References 119 publications

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“…The interesting content of protein (19-40% on dry basis), dietary fiber in mushrooms [14,15,18,19], as well as the umami flavor and fibrous texture, has encouraged their use to replace animal protein in meat products [8]. Edible mushrooms are significant sources of protein, compared to most vegetables, accounting the eight essential amino acids the 25-45% of the total amino acids [14,19]. However, protein content is variable depending on mushroom species and growing conditions [15].…”

Section: Meat Replacermentioning

confidence: 99%

“…The mushroom dietary fiber is the edible part of the mushroom that is resistant to digestion and absorption in the human small intestine. Dietary fiber in mushrooms comprises chitin, hemicellulose, mannans, and β-glucans [14,19]. According to Hussein et al [6] dietary fiber ranges 27-44% on dry basis, being soluble fiber around 10% of the total fiber.…”

Section: Meat Replacermentioning

confidence: 99%

“…Mushrooms are categorized as a healthy food because they are low in calories and fat, but rich in proteins, dietary fiber (chitin, hemicellulose, mannans, and β-glucans), and minerals [13,14]. All essential amino acids are present in mushrooms and polyunsaturated fatty acids are in higher proportion compared to saturated fatty acids [15].…”

Section: Introductionmentioning

confidence: 99%

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Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Rangel‐Vargas

Rodríguez

Domínguez

et al. 2021

Foods

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Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer’s growing demand for more plant-based foods. The present review paper explores 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. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.

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Section: Meat Replacermentioning

confidence: 99%

Section: Meat Replacermentioning

confidence: 99%

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Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Rangel‐Vargas

Rodríguez

Domínguez

et al. 2021

Foods

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show abstract

“…Edible fungi are large fungi with high added value that can be utilized as resources. They are rich in high-quality protein, carbohydrate, various vitamins, mineral elements, and other nutrients, are characterized by high protein, low sugar, low fat, and low cholesterol, and contain a variety of bioactive substances, e.g., DF, polysaccharides, steroids, polyphenols, and most of these compounds have antioxidant, anti-tumor and other physiological functions ( 14 ). Based on previous studies about 23 kinds of edible fungi of dry weight (DW), the moisture content was 6.9–15.5 g/100 g, the ash content ranged from 1.3 to 10.1 g/100 g, the protein content ranged from 8.5 to 36.9 g/100 g, the fat content was 0.5–3.9 g/100 g, the DF content was between 14.4 and 70.2 g/100 g, the carbohydrate content is 0.5–37.3 g/100 g, the polysaccharide content was 2.1–8.3 g/100 g, and the energy is about 751–1,322 100 g/kJ ( 15 ).…”

Section: Introductionmentioning

confidence: 99%

“…The DF of edible fungi was mainly composed of β-glucans, chitin, hemicellulose, and mannans. β-Glucan is a major component in edible fungus DF and it exists in both soluble and insoluble edible fiber fractions ( 14 ). The total DF percentage in DW was high in Astraeus odoratus (77.1%), Schizophyllum commune (68.2%), and Lentinus polychrous (60.6%).…”

Section: Introductionmentioning

confidence: 99%

Insoluble Dietary Fibers From By-Products of Edible Fungi Industry: Basic Structure, Physicochemical Properties, and Their Effects on Energy Intake

et al. 2022

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With the rapid development of the edible fungi industry in the world, especially in China, the resource utilization of edible fungi by-products has become an urgent problem for the industry's sustainable development. The waste residue of edible fungi after polysaccharide extraction by water accounts for a large proportion, which contains a large amount of water-insoluble dietary fiber (IDF). At present, the extracted residue is generally treated as fertilizer or solid waste, which not only pollutes the environment, but wastes resources too. In order to develop these by-products, expand their potential utilization in the food industry, the structure characterization, physicochemical properties, and the influence of IDF on dietary energy intake were studied. The IDF from the residues of polysaccharides extracted from four edible fungi was extracted using the Association of Official Analytical Chemists (AOAC) method. The results showed that IDF in the four kinds of edible fungi residues was similar in composition but different in texture. Cellulose and hemicellulose are the main IDF extracted from four kinds of edible fungi. Among them, Hericium erinaceus is the softest without obvious granular texture, following Lentinus edodes, while Ganoderma lucidum and Grifola frondosa have a relatively hard texture. The yield of four kinds of IDF from high to low came from Ganoderma lucidum, Hericium erinaceus, Lentinus edodes, and Grifola frondosa. Fourier transform IR (FTIR) and X-ray diffraction (XRD) spectra showed that the four IDFs had similar functional groups and all of them contained a large amount of cellulose. Physical and chemical analysis showed that all the four IDFs had certain water holding capacity, water binding capacity, and oil holding capacity. In-vitro digestion experiments showed that the four IDFs could inhibit the digestion of starch and fat to a certain extent. By-products of edible fungi are an ideal material for the recovery of IDFs, which have the potential to be processed into functional food materials due to their physicochemical properties and physiological functions.

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Cell‐cultivated food production and processing: A review

Barzee

El‐Mashad

Cao

et al. 2022

Food Bioengineering

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Cells cultivated in bioreactors offer many possibilities for the production of novel and nutritious food products. Scientific and technological advances in cellular agriculture and processing technologies have allowed for the development of new techniques to utilize in vitro animal cells, plant cells, and microorganisms to mimic the organoleptic and nutritional properties of traditional foods as well as to potentially develop entirely new product classes. This review compiles and discusses the state-of-the-art cellular production and processing systems including 3D printing of customizable cell-cultivated food products. In addition to the technological state-of-the art, this article reviews the nutritional characteristics of cell-cultivated foods, introduces examples of new food products, and compiles economic characteristics and environmental impacts of each production system as assessed through technoeconomic analyses and lifecycle assessments. The factors influencing consumer acceptance of cell-cultivated foods are articulated and the potential implications of these new technologies on traditional agricultural industries and food chains are discussed. Lastly, future research and development trajectories are introduced with suggestions for continued development.

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Healthy function and high valued utilization of edible fungi

Cited by 126 publications

References 119 publications

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Insoluble Dietary Fibers From By-Products of Edible Fungi Industry: Basic Structure, Physicochemical Properties, and Their Effects on Energy Intake

Cell‐cultivated food production and processing: A review

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