Performance of Mushrooms in Fermented Beverages: A Narrative Review DOI Creative Commons
Tiziana Di Renzo, Anna Reale,

Stefania Nazzaro

и другие.

Beverages, Год журнала: 2025, Номер 11(1), С. 19 - 19

Опубликована: Янв. 23, 2025

Mushrooms are indeed gaining attention for their unique therapeutic and nutritional qualities, especially in fermented drinks. This trend builds on historical use traditional medicine, within Eastern practices, where mushrooms like reishi, chaga, shiitake, oyster, lion’s mane, cordyceps known immune-boosting, anti-inflammatory, adaptogenic properties. narrative review highlights the growing interest of as functional ingredients beverages, emphasizing technological advantages. Fermentation significantly enhances content bioavailability mushrooms, making it an ideal method to maximize health benefits sensory appeal mushroom-based beverages. Microbial activity breaks down complex compounds bioactive components more accessible absorption; bringing flavors, aromas, textures; creating a rich-sensory experience while offering potential benefits. can also improve stability shelf life beverages due presence antimicrobial antioxidant compounds, adding another valuable benefit However, despite potential, further research is needed fully understand impact refine production techniques optimal quality consistency. provides comprehensive overview current knowledge mushroom-fermented highlighting both gaps that require investigation. Given early stage this field, emphasizes importance additional investigation unlock full beverage applications.

Язык: Английский

Performance of Mushrooms in Fermented Beverages: A Narrative Review DOI Creative Commons
Tiziana Di Renzo, Anna Reale,

Stefania Nazzaro

и другие.

Beverages, Год журнала: 2025, Номер 11(1), С. 19 - 19

Опубликована: Янв. 23, 2025

Mushrooms are indeed gaining attention for their unique therapeutic and nutritional qualities, especially in fermented drinks. This trend builds on historical use traditional medicine, within Eastern practices, where mushrooms like reishi, chaga, shiitake, oyster, lion’s mane, cordyceps known immune-boosting, anti-inflammatory, adaptogenic properties. narrative review highlights the growing interest of as functional ingredients beverages, emphasizing technological advantages. Fermentation significantly enhances content bioavailability mushrooms, making it an ideal method to maximize health benefits sensory appeal mushroom-based beverages. Microbial activity breaks down complex compounds bioactive components more accessible absorption; bringing flavors, aromas, textures; creating a rich-sensory experience while offering potential benefits. can also improve stability shelf life beverages due presence antimicrobial antioxidant compounds, adding another valuable benefit However, despite potential, further research is needed fully understand impact refine production techniques optimal quality consistency. provides comprehensive overview current knowledge mushroom-fermented highlighting both gaps that require investigation. Given early stage this field, emphasizes importance additional investigation unlock full beverage applications.

Язык: Английский

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