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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/157077
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/157077
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str 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 Técnicas2025-10-22T12:07:37Zoai: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:34982025-10-22 12:07:37.889CONICET 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
_version_ 1846782441583280128
score 12.982451

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