Edible mushrooms as a natural source of food ingredient/additive replacer
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/24221 |
Resumo: | 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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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Edible mushrooms as a natural source of food ingredient/additive replacerMeatFlourFat substitutionSalt replacerAntioxidantHealthier foodsNatural additiveAlthough 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.The authors thank to GAIN (Axencia Galega de Innovación) for supporting this review (grant number IN607A2019/01). Authors are members of the Healthy Meat network, funded by CYTED (ref. 119RT0568).Biblioteca Digital do IPBRangel-Vargas, EsmeraldaRodriguez, Jose AntonioDomínguez, RubénLorenzo Rodriguez, Jose ManuelSosa-Morales, María ElenaAndrés, Silvina CeciliaRosmini, MarceloPérez-Álvarez, José ÁngelTeixeira, AlfredoSantos, Eva María2021-11-17T15:54:04Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/24221engRangel-Vargas, Esmeralda; Rodriguez, Jose Antonio; Domínguez, Rubén; Lorenzo, José Manuel; Sosa, Maria Elena; Andrés, Silvina Cecilia; Rosmini, Marcelo; Pérez-Alvarez, José Angel; Teixeira, Alfredo; Santos, Eva María (2021). Edible mushrooms as a natural source of food ingredient/additive replacer. Foods. ISSN 2304-8158. 10:11, p. 1-192304-815810.3390/foods10112687info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:54:08Zoai:bibliotecadigital.ipb.pt:10198/24221Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:15:04.438445Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Edible mushrooms as a natural source of food ingredient/additive replacer |
title |
Edible mushrooms as a natural source of food ingredient/additive replacer |
spellingShingle |
Edible mushrooms as a natural source of food ingredient/additive replacer Rangel-Vargas, Esmeralda Meat Flour Fat substitution Salt replacer Antioxidant Healthier foods Natural additive |
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 |
author |
Rangel-Vargas, Esmeralda |
author_facet |
Rangel-Vargas, Esmeralda Rodriguez, Jose Antonio Domínguez, Rubén Lorenzo Rodriguez, Jose Manuel Sosa-Morales, María Elena Andrés, Silvina Cecilia Rosmini, Marcelo Pérez-Álvarez, José Ángel Teixeira, Alfredo Santos, Eva María |
author_role |
author |
author2 |
Rodriguez, Jose Antonio Domínguez, Rubén Lorenzo Rodriguez, Jose Manuel Sosa-Morales, María Elena Andrés, Silvina Cecilia Rosmini, Marcelo Pérez-Álvarez, José Ángel Teixeira, Alfredo Santos, Eva María |
author2_role |
author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Rangel-Vargas, Esmeralda Rodriguez, Jose Antonio Domínguez, Rubén Lorenzo Rodriguez, Jose Manuel Sosa-Morales, María Elena Andrés, Silvina Cecilia Rosmini, Marcelo Pérez-Álvarez, José Ángel Teixeira, Alfredo Santos, Eva María |
dc.subject.por.fl_str_mv |
Meat Flour Fat substitution Salt replacer Antioxidant Healthier foods Natural additive |
topic |
Meat Flour Fat substitution Salt replacer Antioxidant Healthier foods Natural additive |
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. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-11-17T15:54:04Z 2021 2021-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/24221 |
url |
http://hdl.handle.net/10198/24221 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Rangel-Vargas, Esmeralda; Rodriguez, Jose Antonio; Domínguez, Rubén; Lorenzo, José Manuel; Sosa, Maria Elena; Andrés, Silvina Cecilia; Rosmini, Marcelo; Pérez-Alvarez, José Angel; Teixeira, Alfredo; Santos, Eva María (2021). Edible mushrooms as a natural source of food ingredient/additive replacer. Foods. ISSN 2304-8158. 10:11, p. 1-19 2304-8158 10.3390/foods10112687 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799135432136458240 |