Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms

Marçal, S.; Sousa, Ana Sofia; Taofiq, Oludemi; Antunes, Filipa; Morais, A. M. M. B.; Freitas, Ana Cristina; Barros, Lillian; Ferreira, Isabel C.F.R.; Pintado, Manuela

doi:10.1016/j.tifs.2021.02.007

Cited by 107 publications

(57 citation statements)

References 99 publications

(268 reference statements)

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“…It should be noted that the nutritional composition of mushrooms varies considerably depending on factors such as species, intra-species genetic variability, maturity, growth conditions, geographic location, environmental conditions, and post-harvest conditions [ 65 , 66 ]. The chemical composition of some popular varieties of mushroom reported by different researchers, are presented in Table 1 .…”

Section: Mushroom As Bioactive Functional Food Ingredientsmentioning

confidence: 99%

“…In general, the nutraceuticals in mushrooms may exhibit a broad spectrum of different biological activities depending on their chemical structure and their interactions with biochemical processes, including anti-inflammatory, anticarcinogenic, antitumor, antimutagenic, antidiabetic, antibacterial, antiviral, anti-obesity, and anti-hypercholesterolemic activities [ 36 , 60 , 88 , 89 ]. As their application in promoting human health have been extensively reviewed by many previous researchers [ 42 , 43 , 55 , 66 , 82 , 84 , 90 ], we do not consider them further in this review.…”

Section: Mushroom As Bioactive Functional Food Ingredientsmentioning

confidence: 99%

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Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

et al. 2021

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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.

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Section: Mushroom As Bioactive Functional Food Ingredientsmentioning

confidence: 99%

Section: Mushroom As Bioactive Functional Food Ingredientsmentioning

confidence: 99%

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

et al. 2021

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“…Drying is one of the traditional methods used in edible fungi processing, and both natural drying and technology-assisted drying (e.g., solar drying, spray drying, hot air drying, vacuum drying, microwave drying, and freeze-drying) are commonly used [32]. Nevertheless, the drying methods applied to extend the shelf-life of the mushrooms can alter not only their nutritional value but also the taste and bioactive properties [33,34]. The concentration of heavy metals should also be studied in the case of dried wild mushrooms, where growing substrates are not controlled, since mushroom fruiting bodies are prone to bioaccumulation of heavy metals [35].…”

Section: Meat Replacermentioning

confidence: 99%

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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“…There are three main classes of preservation procedures: thermal (drying/freezing), chemical (edible coatings, film, washing solutions) and physical (packing, irradiation, pulse electric field, ultrasound) [6]. Another reason for applying conservation steps in mushrooms preparation is the seasonal variability of some wild species.…”

Section: Introductionmentioning

confidence: 99%

Mushroom’s Evaluation Based on FT-IR Fingerprint and Chemometrics

Feher¹,

Floare-Avram²,

Covaciu³

et al. 2021

Preprint

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Edible mushrooms have been recognized as highly nutritional food for a long time, due to their specific flavor, texture and also for therapeutic effects. This study proposes a new simple approach, based on FT-IR analysis, followed by statistical methods, in order to differentiate three wild mushrooms species from Romanian spontaneous flora, namely Armillaria mellea, Boletus edulis and Cantharellus cibarius. The preliminary data treatment consisted of data set reduction with principal component analysis (PCA), which provided scores for the next methods. Linear discriminant analysis (LDA) manage to 100% classify the three species and the cross validation step of the method returned 97.4% of correctly classified samples. Only one A. mellea sample overlapped on B. edulis group. When kNN was used in the same manner as LDA, the overall percent of correctly classified samples from the training step was 86.21%, while for holdout set the percent raised at 94.74%. The lowered values obtained for the training set was due to one C. cibarius sample, two B. edulis and five A. mellea, which were placed to other species. Anyway, for holdout sample set, only one sample from B. edulis was misclassified. The fuzzy c-means clustering (FCM) analysis successfully classified investigated mushroom samples according to their species, meaning that in every partition the predominant specie had the biggest DOMs, while samples belonging to other specie had lower DOMs.

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Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms

Cited by 107 publications

References 99 publications

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

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

Mushroom’s Evaluation Based on FT-IR Fingerprint and Chemometrics

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