Pleurotus eryngii Chips—Chemical Characterization and Nutritional Value of an Innovative Healthy Snack

Abstract

Nowadays, as the pandemic has reshaped snacking behaviors, and consumers have become more health-conscious, the need for the incorporation of “healthy snacking” in our diets has emerged. Although there is no agreed-upon definition of “healthy snacking”, dietary guidelines refer to snack foods with high nutritional and biological value. The aim of this study was to chemically characterize and determine the nutritional value of an innovative UVB-irradiated and baked snack from Pleurotus eryngii mushrooms. P. eryngii is an edible mushroom native to the Mediterranean basin. We applied proximate composition, amino acids, fatty acids, vitamins, and macro and trace elements analyses. Also, we computed indices to assess the nutritional quality of food, and we evaluated the sensory characteristics of the mushroom snack. We found high nutritional, consumer, and biological values for the snack. More specifically it was low in calories, high in fibre and protein, low in lipids, without added sugars, and high in ergosterol and beta-glucans. Additionally, it had some vitamins and trace elements in significant quantities. Its NRF9.3 score was considerably high compared to most popular snacks, and the snack exhibited high hypocholesterolemic and low atherogenic and thrombogenic potentials. In conclusion, as a result of UVB-irradiation and baking of P. eryngii mushrooms, the snack’s nutritional and biological value were not affected; instead, it provided a “healthy snacking” option.

Valor nutricional de hongos (Pleurotus ostreatus y Pleurotus sapidus) producidos en residuos agrícolas de maíz y maní

“…Una especie de hongo comestible de importancia comercial es Pleurotus que posee un alto valor nutricional debido al contenido de proteínas y fibra dietética. Los hongos están ganando popularidad como alternativos debido a su alto contenido de proteínas, fibra dietética, cobre, zinc, vitaminas B y potasio, contenido de sodio y su bajo contenido en colesterol (Amerikanou et al, 2023). Las setas son muy valoradas por su rico sabor característico, potentes propiedades nutricionales y poseen varios tipos de suplementos dietéticos.…”

Impact of Date Powder, Sacha Inchi Oil, and Moringa Powder in a Novel Cognitive-Enhancing Health Bar: An Evaluation of Physicochemical Properties and Functional Benefits

“…Functional ingredients are bioactive compounds that can manufacture food products to give consumers extra health benefits beyond basic nutrition (Syed, Akram & Shukat, 2019). In response to this demand, manufacturers are fortifying snack bars with functional ingredients that provide essential nutrients like vitamins, minerals, antioxidants, and fibre, addressing the growing need for genuinely 'healthy bars' (Amerikanou et al, 2023;Hess, Rao & Slavin, 2017). This nutritional enhancement promises a sustainable, global market appeal.…”

Antimicrobial Activity of Grapefruit Seed Extract on Edible Mushrooms Contaminations: Efficacy in Preventing Pseudomonas spp. in Pleurotus eryngii

“…These characteristics have aroused particular interest because of the anti-cancer, hepatoprotective, anti-lipidemia, immune system strengthening, and other activities shown in vitro and in animal models [6][7][8][9][10]. For this reason, P. eryngii is classified among functional foods [11][12][13] and used to create "healthy snacks" [14], namely, foods with high nutritional and biological value (rich in fiber and protein, low in salt, sugar, fat, and calories) [11]. Although this edible mushroom has several beneficial properties for our body, some peculiarities, such as a susceptibility to contaminations by mold and bacterial diseases [15], may compromise its quality.…”