Recovery of ergosterol and vitamin D2 from mushroom waste - Potential valorization by food and pharmaceutical industries

Papoutsis, Konstantinos; Grasso, Simona; Menon, Ajay; Brunton, Nigel P.; Lyng, James G.; Jacquier, Jean-Christophe; Bhuyan, Deep Jyoti

doi:10.1016/j.tifs.2020.03.005

Cited by 101 publications

(58 citation statements)

References 93 publications

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“…It has been estimated that there are at least 12,000 mushroom species worldwide, with around 2000 of them being suitable for edible and/or medicinal application, but only 35 being currently cultivated commercially [ 29 ]. Nutritionally, mushrooms have many positive benefits for the human diet: they are low in fat, high in protein, and high in dietary fibre, as well as being good sources of vitamins, minerals, and nutraceuticals [ 30 , 31 ]. As a result, the global mushroom market has grown considerably over the past few years with 34 billion kg production and per capita consumption exceeding 4.7 kg in 2013 [ 28 ].…”

Section: Mushroom—a Culinary Delicacymentioning

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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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—a Culinary Delicacymentioning

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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“…They also contain about 18 amino acids, with glutamic acid being predominant than others. Shiitake is found to be one of the most abundant sources of ergosterol, the precursor of vitamin D 2 in humans (Papoutsis et al., 2020; Perera et al., 2003). Bioactive compounds from shiitake have been proven to be anticarcinogenic, antimicrobial, and aid in preventing liver cirrhosis and lowering blood cholesterol (Hui & Evranuz, 2015).…”

Section: Introductionmentioning

confidence: 99%

Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms

Subramaniam

Jiao

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

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Shiitake mushrooms are one of the most popular and highly consumed mushrooms worldwide both in fresh and dry forms. However, it rapidly starts losing its quality immediately after harvest which necessitates processing and/or proper storage before being distributed. However, the processes used for preserving other mushrooms (e.g., Agaricus) become unviable for shiitake due to its uniqueness (higher respiration rate, varied biochemicals, growth, etc.) which demands individual studies on shiitake. This review starts by listing the factors and their interdependence leading to a quality decline in shiitake after harvest. Understanding well about these factors, numerous post‐harvest operations preserve shiitake as fresh form for a shorter period and as dried forms for a longer shelf‐life. These processes also affect the intrinsic quality and nutrients of shiitake. This review comprehensively summarizes and discusses the effects of chemical processing (washing, fumigation, coating, and ozone), modified atmosphere packaging (including irradiation) on the quality of fresh shiitake while discussing their efficiency in extending their shelf‐life by inhibiting microbial spoilage and deterioration in quality including texture, appearance, nutrients, and favor. It also reviews the impact of thermal dehydration on the quality of dried shiitake mushrooms, especially the acquired unique textural, nutritional, and aromatic properties along with their merits and limitations. Since shiitake are preferred to be low‐cost consumer products, the applicability of freeze‐drying and sophisticated novel methodologies, which prove to be expensive and/or complex, are discussed. The review also outlines the challenges and proposes the subsequent future directives, which either retains/enhances the desirable quality in shiitake mushrooms.

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“…Also of note is the vitamin C content in Pleurotus spp. (Kalač 2009(Kalač , 2012Ç aglarirmak 2011;Feeney et al 2014;Kumar 2015;Atila et al 2017;Rathore et al 2017;Papoutsis et al 2020). Compared with vegetables, mushrooms have a higher or similar content of microand macro-elements, mostly K and P, followed by Ca, Mg, and Fe (La Guardia et al 2005;Wani et al 2010;Ayaz et al 2011;Kakon et al 2012;Kalač 2012;Wang et al 2014c;Corrêa et al 2016;Atila et al 2017;Carrasco-González et al 2017).…”

Section: Nutritional Value Of Mushroomsmentioning

confidence: 99%

Mycochemicals in wild and cultivated mushrooms: nutrition and health

et al. 2021

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The mushrooms have contributed to the development of active ingredients of fundamental importance in the field of pharmaceutical chemistry as well as of important tools in human and animal health, nutrition, and functional food. This review considers studies on the beneficial effects of medicinal mushrooms on the nutrition and health of humans and farm animals. An overview of the chemical structure and composition of mycochemicals is presented in this review with particular reference to phenolic compounds, triterpenoids and sterols, fatty acids and lipids, polysaccharides, proteins, peptides, and lectins. The nutritional value and chemical composition of wild and cultivated mushrooms in Italy is also the subject of this review which also deals with mushrooms as nutraceuticals and the use of mushrooms in functional foods. The nutraceutical benefits of UV irradiation of cultivated species of basidiomycetes to generate high amounts of vitamin D2 is also highlighted and the ability of the muhsrooms to inhibit glycation is analyzed. Finally, attention is paid to studies on bioactivities of some Italian wild and cultivated mushrooms with particular reference to species belonging to the genus Pleurotus. The review highlights the potential of medicinal mushrooms in the production of mycochemicals that represent a source of drugs, nutraceutical, and functional food. Graphic abstract

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Recovery of ergosterol and vitamin D2 from mushroom waste - Potential valorization by food and pharmaceutical industries

Cited by 101 publications

References 93 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

Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms

Mycochemicals in wild and cultivated mushrooms: nutrition and health

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