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
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/130010

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network_name_str SEDICI (UNLP)
spelling 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)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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