Edible mushrooms as a natural source of food ingredient/additive replacer
- Autores
- Rangel Vargas, Esmeralda; Rodriguez, Jose Antonio; Domínguez, Jorge Rubén; Lorenzo, José Manuel; Sosa, Maria Elena; Andres, Silvina Cecilia; Rosmini, Marcelo Raul; Pérez Alvarez, José Angel; Teixeira, Alfredo; Santos, Eva María
- Año de publicación
- 2021
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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.
Fil: Rangel Vargas, Esmeralda. Universidad Autónoma del Estado de Hidalgo; México
Fil: Rodriguez, Jose Antonio. Universidad Autónoma del Estado de Hidalgo; México
Fil: Domínguez, Jorge Rubén. No especifíca;
Fil: Lorenzo, José Manuel. Universidad de Vigo; España
Fil: Sosa, Maria Elena. Universidad de Guanajuato; México
Fil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Rosmini, Marcelo Raul. Universidad Nacional del Litoral; Argentina
Fil: Pérez Alvarez, José Angel. Universidad de Miguel Hernández; España
Fil: Teixeira, Alfredo. Instituto Politecnico de Braganca; Portugal
Fil: Santos, Eva María. Universidad Autónoma del Estado de Hidalgo; México - Materia
-
ANTIOXIDANT
FAT SUBSTITUTION
FLOUR
HEALTHIER FOODS
MEAT
NATURAL ADDITIVE
SALT REPLACER - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/157077
Ver los metadatos del registro completo
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CONICET Digital (CONICET) |
spelling |
Edible mushrooms as a natural source of food ingredient/additive replacerRangel Vargas, EsmeraldaRodriguez, Jose AntonioDomínguez, Jorge RubénLorenzo, José ManuelSosa, Maria ElenaAndres, Silvina CeciliaRosmini, Marcelo RaulPérez Alvarez, José AngelTeixeira, AlfredoSantos, Eva MaríaANTIOXIDANTFAT SUBSTITUTIONFLOURHEALTHIER FOODSMEATNATURAL ADDITIVESALT REPLACERhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Although 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.Fil: Rangel Vargas, Esmeralda. Universidad Autónoma del Estado de Hidalgo; MéxicoFil: Rodriguez, Jose Antonio. Universidad Autónoma del Estado de Hidalgo; MéxicoFil: Domínguez, Jorge Rubén. No especifíca;Fil: Lorenzo, José Manuel. Universidad de Vigo; EspañaFil: Sosa, Maria Elena. Universidad de Guanajuato; MéxicoFil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Rosmini, Marcelo Raul. Universidad Nacional del Litoral; ArgentinaFil: Pérez Alvarez, José Angel. Universidad de Miguel Hernández; EspañaFil: Teixeira, Alfredo. Instituto Politecnico de Braganca; PortugalFil: Santos, Eva María. Universidad Autónoma del Estado de Hidalgo; MéxicoMDPI2021-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/157077Rangel Vargas, Esmeralda; Rodriguez, Jose Antonio; Domínguez, Jorge Rubén; Lorenzo, José Manuel; Sosa, Maria Elena; et al.; Edible mushrooms as a natural source of food ingredient/additive replacer; MDPI; Foods; 10; 11; 11-2021; 1-192304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3390/foods10112687info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/10/11/2687info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:35:14Zoai:ri.conicet.gov.ar:11336/157077instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:35:14.964CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
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 ANTIOXIDANT FAT SUBSTITUTION FLOUR HEALTHIER FOODS MEAT NATURAL ADDITIVE SALT 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 |
dc.creator.none.fl_str_mv |
Rangel Vargas, Esmeralda Rodriguez, Jose Antonio Domínguez, Jorge Rubén Lorenzo, José Manuel Sosa, Maria Elena Andres, Silvina Cecilia Rosmini, Marcelo Raul Pérez Alvarez, José Angel Teixeira, Alfredo Santos, Eva María |
author |
Rangel Vargas, Esmeralda |
author_facet |
Rangel Vargas, Esmeralda Rodriguez, Jose Antonio Domínguez, Jorge Rubén Lorenzo, José Manuel Sosa, Maria Elena Andres, Silvina Cecilia Rosmini, Marcelo Raul Pérez Alvarez, José Angel Teixeira, Alfredo Santos, Eva María |
author_role |
author |
author2 |
Rodriguez, Jose Antonio Domínguez, Jorge Rubén Lorenzo, José Manuel Sosa, Maria Elena Andres, Silvina Cecilia Rosmini, Marcelo Raul Pérez Alvarez, José Angel Teixeira, Alfredo Santos, Eva María |
author2_role |
author author author author author author author author author |
dc.subject.none.fl_str_mv |
ANTIOXIDANT FAT SUBSTITUTION FLOUR HEALTHIER FOODS MEAT NATURAL ADDITIVE SALT REPLACER |
topic |
ANTIOXIDANT FAT SUBSTITUTION FLOUR HEALTHIER FOODS MEAT NATURAL ADDITIVE SALT REPLACER |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
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. Fil: Rangel Vargas, Esmeralda. Universidad Autónoma del Estado de Hidalgo; México Fil: Rodriguez, Jose Antonio. Universidad Autónoma del Estado de Hidalgo; México Fil: Domínguez, Jorge Rubén. No especifíca; Fil: Lorenzo, José Manuel. Universidad de Vigo; España Fil: Sosa, Maria Elena. Universidad de Guanajuato; México Fil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Rosmini, Marcelo Raul. Universidad Nacional del Litoral; Argentina Fil: Pérez Alvarez, José Angel. Universidad de Miguel Hernández; España Fil: Teixeira, Alfredo. Instituto Politecnico de Braganca; Portugal Fil: Santos, Eva María. Universidad Autónoma del Estado de Hidalgo; México |
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 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/157077 Rangel Vargas, Esmeralda; Rodriguez, Jose Antonio; Domínguez, Jorge Rubén; Lorenzo, José Manuel; Sosa, Maria Elena; et al.; Edible mushrooms as a natural source of food ingredient/additive replacer; MDPI; Foods; 10; 11; 11-2021; 1-19 2304-8158 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/157077 |
identifier_str_mv |
Rangel Vargas, Esmeralda; Rodriguez, Jose Antonio; Domínguez, Jorge Rubén; Lorenzo, José Manuel; Sosa, Maria Elena; et al.; Edible mushrooms as a natural source of food ingredient/additive replacer; MDPI; Foods; 10; 11; 11-2021; 1-19 2304-8158 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods10112687 info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/10/11/2687 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1844614370431074304 |
score |
13.070432 |