Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
- Autores
- Rangel Vargas, Esmeralda; Rodríguez, José Antonio; Domínguez, Rubén; Lorenzo, José Manuel; Sosa, María Elena; Andrés, Silvina Cecilia; Rosmini, Marcelo; Pérez Álvarez, José Ángel; 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos - Materia
-
Química
Meat
Flour
Fat substitution
Salt replacer
Antioxidant
Healthier foods
Natural additive - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by/4.0/
- Repositorio
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/130010
Ver los metadatos del registro completo
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Edible Mushrooms as a Natural Source of Food Ingredient/Additive ReplacerRangel Vargas, EsmeraldaRodríguez, José AntonioDomínguez, RubénLorenzo, José ManuelSosa, María ElenaAndrés, Silvina CeciliaRosmini, MarceloPérez Álvarez, José ÁngelTeixeira, AlfredoSantos, Eva MaríaQuímicaMeatFlourFat 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.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/130010enginfo:eu-repo/semantics/altIdentifier/issn/2304-8158info:eu-repo/semantics/altIdentifier/doi/10.3390/foods10112687info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:32:41Zoai:sedici.unlp.edu.ar:10915/130010Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:32:42.136SEDICI (UNLP) - Universidad Nacional de La Platafalse |
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 Química 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 |
dc.creator.none.fl_str_mv |
Rangel Vargas, Esmeralda Rodríguez, José Antonio Domínguez, Rubén Lorenzo, José Manuel Sosa, María Elena Andrés, Silvina Cecilia Rosmini, Marcelo Pérez Álvarez, José Ángel Teixeira, Alfredo Santos, Eva María |
author |
Rangel Vargas, Esmeralda |
author_facet |
Rangel Vargas, Esmeralda Rodríguez, José Antonio Domínguez, Rubén Lorenzo, José Manuel Sosa, María Elena Andrés, Silvina Cecilia Rosmini, Marcelo Pérez Álvarez, José Ángel Teixeira, Alfredo Santos, Eva María |
author_role |
author |
author2 |
Rodríguez, José Antonio Domínguez, Rubén Lorenzo, José Manuel Sosa, 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.subject.none.fl_str_mv |
Química Meat Flour Fat substitution Salt replacer Antioxidant Healthier foods Natural additive |
topic |
Química Meat Flour Fat substitution Salt replacer Antioxidant Healthier foods Natural additive |
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. Centro de Investigación y Desarrollo en Criotecnología de Alimentos |
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 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Articulo 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://sedici.unlp.edu.ar/handle/10915/130010 |
url |
http://sedici.unlp.edu.ar/handle/10915/130010 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/issn/2304-8158 info:eu-repo/semantics/altIdentifier/doi/10.3390/foods10112687 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) |
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application/pdf |
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Universidad Nacional de La Plata |
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UNLP |
repository.name.fl_str_mv |
SEDICI (UNLP) - Universidad Nacional de La Plata |
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