Recent trends in submerged cultivation of mushrooms and their application as a source of nutraceuticals and food additives

Future Foods, Journal Year: 2021, Volume and Issue: 4, P. 100086 - 100086

Published: Oct. 2, 2021

Nowadays, mushroom bioactive compounds production by submerged cultivation has attracted great interest. Controlling culture conditions in bioreactors makes more reliable than fruiting body one. Recent research shown that many edible strains could be cultivated liquid producing high biomass content and a variety of such as proteins, enzymes, lipids, carbohydrates safe way for using them the food industry. Focusing on last 5 year-research, this review, detailed description processes used will presented, while different derived from mushrooms recorded. Moreover, use application like temperature, pH, dissolved oxygen, inoculum, agitation scale-up process, leading to exploitation mycelia vegan protein sources, nutraceuticals, supplements, flavor agents industry, highlighted discussed. The ability enhance concentration amino acids responsible umami taste or estimate desired substances cause inedibility lead high-quality compounds. This would impel FDA EFSA approve products related mushrooms, which is importance, especially

Language: Английский

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Fungal Laccases: The Forefront of Enzymes for Sustainability

Journal of Fungi, Journal Year: 2021, Volume and Issue: 7(12), P. 1048 - 1048

Published: Dec. 7, 2021

Enzymatic catalysis is one of the main pillars sustainability for industrial production. Enzyme application allows minimization use toxic solvents and to valorize agro-industrial residues through reuse. In addition, they are safe energy efficient. Nonetheless, their in biotechnological processes still hindered by cost, stability, low rate recycling Among many enzymes, fungal laccases (LCs) perfect candidates serve as a tool outstanding, versatile catalytic oxidants, only requiring molecular oxygen function. LCs able degrade phenolic components lignin, allowing them efficiently reuse lignocellulosic biomass production bioactive compounds, or clean energy, while minimizing chemicals. Therefore, this review aims give an overview LC, promising green sustainable enzyme, its mechanism action, advantages, disadvantages, solutions reduce environmental economic impact with particular insight on agro-wastes.

Language: Английский

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

Foods, Journal Year: 2021, Volume and Issue: 10(11), P. 2687 - 2687

Published: Nov. 3, 2021

Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source ingredients bioactive compounds is recent. Their valuable nutritional contents protein, dietary fiber make them ideal candidates for use foods efforts to improve profiles. This trend line with consumer's growing demand more plant-based foods. The present review paper explores different studies focused on common an ingredient additive replacer by using fresh, dried, or even extract forms, meat, fat, flour, salt, phosphates, antioxidant replacers. replacement salt from commercial has successful despite sensorial textural parameters can be affected. Moderate concentrations mushrooms, especially powder form, should considered, particularly non-familiarized consumers. In case antimicrobial results are variable, necessary determine chemical aspects involved.

Language: Английский

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Reviewing the contributions of macrofungi to forest ecosystem processes and services

Fungal Biology Reviews, Journal Year: 2022, Volume and Issue: 44, P. 100294 - 100294

Published: Dec. 8, 2022

Language: Английский

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Alternative protein sources of plant, algal, fungal and insect origins for dietary diversification in search of nutrition and health

Critical Reviews in Food Science and Nutrition, Journal Year: 2022, Volume and Issue: 63(31), P. 10691 - 10708

Published: June 14, 2022

This review aimed to compare alternative protein sources in terms of nutritional composition and health benefits with the purpose disseminating up-to-date knowledge contribute for diversification food marked consumers decision-making. Plant-based is most well-established category proteins, but there still room diversification. Less conventional species such as chia seeds are prominent ω-3 (∼60% total lipids), while hempseed quinoa notable ω-6 (up 58% 61%, respectively). Edible insects microalgae foods rich 70%), fibers (∼30%), well peptides polysaccharides antimicrobial, antioxidant, anti-hypertensive, antidiabetic, antidepressant, antitumor, immunomodulatory activities. Additionally, lipid contents insect larvae can be high 50%, on a dry weight basis, containing fatty acids anti-inflammatory antitumor properties. In contrast, edible fungi have low (∼2%), carbohydrates 79%) balanced amino acid profiles. The results suggest that formulations combining different meet dietary requirements. Further studies flavoring texturing processes will help create meat dairy analogs, thus helping broaden acceptance applicability sources.

Language: Английский

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Volatile compounds and aroma characteristics of mushrooms: a review

Critical Reviews in Food Science and Nutrition, Journal Year: 2023, Volume and Issue: unknown, P. 1 - 18

Published: Oct. 3, 2023

AbstractMushrooms are popular due to their rich medicinal and nutritional value. Of the many characteristics of mushrooms, aroma has received extensive attention research as a key determinant consumer preference. This paper reviews production, role contribution common volatile compounds (VCs) in wild cultivated explores methods used characterize them factors influencing aroma. To date, more than 347 VCs have been identified such aldehydes, ketones, alcohols sulfur-containing compounds. Extraction identification is critical step combining multiple analytical an effective strategy mushroom studies. In addition, mushrooms affected by variety genetics, growing conditions, processing methods. However, mechanism influence unknown. Further studies on production mechanisms VCs, aroma, formation need be determined order fully elucidate flavor mushrooms.Keywords: characteristic aromaidentification techniquesinfluence factorsmushroomsvolatile Disclosure statementNo potential conflict interest was reported authors.Additional informationFundingThis work supported National Natural Science Foundation China [Grant Number: 32160735], Special Program for Major Technology Projects Yunnan Province 202202AE090001].

Language: Английский

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Revolutionizing Mushroom processing: Innovative techniques and technologies

Food Chemistry X, Journal Year: 2024, Volume and Issue: 23, P. 101774 - 101774

Published: Aug. 25, 2024

In recent years, the global mushroom industry has seen remarkable growth due to its nutritional benefits, increasing market value, and rising consumer demand. Mushrooms are valued for their unique flavor, low sugar salt, rich Vitamin D content. India as well across globe, cultivation is becoming increasingly popular among new entrepreneurs, leveraging diverse agro-climatic conditions substantial agricultural waste. Various government policies also fostering research development in this sector. To extend shelf life preserve quality, various preservation techniques employed, including drying, freezing, canning, high-pressure processing modified atmosphere packaging. Furthermore, cutting-edge technologies such nuclear magnetic resonance spectroscopy improving post-harvest processing, helping maintain sensory properties Automation transforming by enhancing efficiency scalability. This review examines innovative methods driving advancements production quality worldwide.

Language: Английский

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Mushroom Quality Related with Various Substrates’ Bioaccumulation and Translocation of Heavy Metals

Journal of Fungi, Journal Year: 2021, Volume and Issue: 8(1), P. 42 - 42

Published: Dec. 31, 2021

Mushrooms are popular due to the nutrition contents in fruit bodies and relatively easy cultivate. from white-rot fungi group can be cultivated on agricultural biomass such as sawdust, paddy straw, wheat oil palm frond, empty bunches, bark, corn silage, cobs, banana leaves, coconut husk, pineapple peel, cotton stalk, sugarcane bagasse various other biomass. exceptional decomposers that play important roles food web balance ecosystems. They uptake minerals, including essential non-essential minerals provided by substrates. However, used for mushroom cultivation is sometimes polluted heavy metals because of increased anthropogenic activities occurring line with urbanisation. Due their role mycoremediation, mushrooms also absorb pollutants substrates into bodies. This article reviews sources could track how environmental accumulated translocated review discusses possible health risks prolonged uptakes metal-contaminated highlight importance early contaminants’ detection security.

Language: Английский

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Fungi and Algae as Sources of Medicinal and Other Biologically Active Compounds: A Review

Nutrients, Journal Year: 2021, Volume and Issue: 13(9), P. 3178 - 3178

Published: Sept. 12, 2021

Many species of fungi including lichenized (lichens) and algae have the ability to biosynthesize biologically active compounds. They produce, among others, polysaccharides with anticancer immunostimulatory properties: (1) Background: This paper presents characteristics most important bioactive compounds produced by algae; (2) Methods: Based on example selected mushrooms, lichens algae, therapeutic properties secondary metabolites that they produce possibilities their use are presented; (3) Results: The importance fungi, especially large-fruited in nature human life is discussed, particular, regard pharmaceutical industry nutritional value; (4) Conclusions: natural organisms, such as could be used supplementary medicine, form preparations food sources. Further advanced studies required pharmacological these organisms.

Language: Английский

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

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2021, Volume and Issue: 20(3), P. 2560 - 2595

Published: March 30, 2021

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

Language: Английский

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