Edible mushrooms: Functional foods or functional ingredients? A focus on Pleurotus spp.

IF 1.9 Q2 AGRICULTURE, MULTIDISCIPLINARY
M. Ritota, P. Manzi
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引用次数: 0

Abstract

The increasing consumer demands for healthier and more sustainable foods has pushed the food industry in the constant research of new foods, new functional ingredients and bioactive compounds, whose production can be considered as far as sustainable. In this sense, application of the edible mushrooms has attracted the attention of industries because of their good nutritional quality, simple and economically affordable growth, taste, flavor, and textural properties, as well as the presence of bioactive compounds with positive effects on human health. Among edible mushrooms, Pleurotus spp. are considered among the most popular all over the world. Their cultivation is very simple and sustainable, because Pleurotus spp. efficiently grow on several substrates and can degrade various lignocellulosic waste materials. This means that Pleurotus mushrooms can be cultivable all over the world. From the inclusion in food products as extracts to the incorporation as fresh or into powder form, several works have been published in the literature concerning the use of mushrooms as functional ingredients. However, mushroom addiction can modify functional and physicochemical properties of the supplemented foods, hence the main challenge to overcome is to not negatively affect the sensory properties. Although many scientific works have been published on the matter, further research is needed to better understand the role of mushrooms as functional ingredients, due to the different results reported. This review aims for providing the more recent information about Pleurotus incorporation into foods, with a critical vision looking forward to the future, without forgetting an overview of the more recent literature about Pleurotus spp. nutritional value and their healthy promoting compounds.
食用菌:功能性食品还是功能性配料?侧耳虫的研究重点。
消费者对更健康、更可持续食品的需求日益增长,促使食品工业不断研究新食品、新功能成分和生物活性化合物,其生产可以被认为是可持续的。从这个意义上说,食用菌的应用因其营养品质好、生长简单、经济实惠、口感、风味和质地等特性以及对人体健康有积极作用的生物活性化合物而受到业界的关注。在食用菌中,侧耳菇被认为是世界上最受欢迎的。由于侧耳菇能在多种基质上高效生长,并能降解多种木质纤维素废弃物,因此其栽培非常简单,具有可持续性。这意味着平菇可以在世界各地种植。从作为提取物加入到食品中,到以新鲜或粉末形式掺入,有关蘑菇作为功能性成分使用的文献中已经发表了一些作品。然而,蘑菇成瘾会改变补充食品的功能和物理化学特性,因此要克服的主要挑战是不对感官特性产生负面影响。尽管关于这个问题已经发表了许多科学著作,但由于报道的结果不同,需要进一步的研究来更好地了解蘑菇作为功能性成分的作用。本文旨在提供关于侧耳菇在食品中的应用的最新信息,展望未来,同时对侧耳菇的营养价值及其促进健康的化合物的最新文献进行综述。
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来源期刊
AIMS Agriculture and Food
AIMS Agriculture and Food AGRICULTURE, MULTIDISCIPLINARY-
CiteScore
3.70
自引率
0.00%
发文量
34
审稿时长
8 weeks
期刊介绍: AIMS Agriculture and Food covers a broad array of topics pertaining to agriculture and food, including, but not limited to:  Agricultural and food production and utilization  Food science and technology  Agricultural and food engineering  Food chemistry and biochemistry  Food materials  Physico-chemical, structural and functional properties of agricultural and food products  Agriculture and the environment  Biorefineries in agricultural and food systems  Food security and novel alternative food sources  Traceability and regional origin of agricultural and food products  Authentication of food and agricultural products  Food safety and food microbiology  Waste reduction in agriculture and food production and processing  Animal science, aquaculture, husbandry and veterinary medicine  Resources utilization and sustainability in food and agricultural production and processing  Horticulture and plant science  Agricultural economics.
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