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

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...

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Autores principales:	Esmeralda Rangel-Vargas, Jose Antonio Rodriguez, Rubén Domínguez, José Manuel Lorenzo, Maria Elena Sosa, Silvina Cecilia Andrés, Marcelo Rosmini, José Angel Pérez-Alvarez, Alfredo Teixeira, Eva María Santos
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	meat flour fat substitution salt replacer antioxidant healthier foods Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/3443dd76f7a44de4be65d2d665393944
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spelling	oai:doaj.org-article:3443dd76f7a44de4be65d2d6653939442021-11-25T17:34:12ZEdible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer10.3390/foods101126872304-8158https://doaj.org/article/3443dd76f7a44de4be65d2d6653939442021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2687https://doaj.org/toc/2304-8158Although 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.Esmeralda Rangel-VargasJose Antonio RodriguezRubén DomínguezJosé Manuel LorenzoMaria Elena SosaSilvina Cecilia AndrésMarcelo RosminiJosé Angel Pérez-AlvarezAlfredo TeixeiraEva María SantosMDPI AGarticlemeatflourfat substitutionsalt replacerantioxidanthealthier foodsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2687, p 2687 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	meat flour fat substitution salt replacer antioxidant healthier foods Chemical technology TP1-1185
spellingShingle	meat flour fat substitution salt replacer antioxidant healthier foods Chemical technology TP1-1185 Esmeralda Rangel-Vargas Jose Antonio Rodriguez Rubén Domínguez José Manuel Lorenzo Maria Elena Sosa Silvina Cecilia Andrés Marcelo Rosmini José Angel Pérez-Alvarez Alfredo Teixeira Eva María Santos Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
description	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.
format	article
author	Esmeralda Rangel-Vargas Jose Antonio Rodriguez Rubén Domínguez José Manuel Lorenzo Maria Elena Sosa Silvina Cecilia Andrés Marcelo Rosmini José Angel Pérez-Alvarez Alfredo Teixeira Eva María Santos
author_facet	Esmeralda Rangel-Vargas Jose Antonio Rodriguez Rubén Domínguez José Manuel Lorenzo Maria Elena Sosa Silvina Cecilia Andrés Marcelo Rosmini José Angel Pérez-Alvarez Alfredo Teixeira Eva María Santos
author_sort	Esmeralda Rangel-Vargas
title	Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
title_short	Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
title_full	Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
title_fullStr	Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
title_full_unstemmed	Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
title_sort	edible mushrooms as a natural source of food ingredient/additive replacer
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/3443dd76f7a44de4be65d2d665393944
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Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

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