Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

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...

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Detalles Bibliográficos
Autores principales: 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
Formato: Articulo
Lenguaje:Inglés
Publicado: 2021
Materias:
Química
Meat
Flour
Fat substitution
Salt replacer
Antioxidant
Healthier foods
Natural additive
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/130010
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-130010
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Meat
Flour
Fat substitution
Salt replacer
Antioxidant
Healthier foods
Natural additive
spellingShingle Química
Meat
Flour
Fat substitution
Salt replacer
Antioxidant
Healthier foods
Natural additive
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
Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
topic_facet Química
Meat
Flour
Fat substitution
Salt replacer
Antioxidant
Healthier foods
Natural additive
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.
format Articulo
Articulo
author 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_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_sort Rangel Vargas, Esmeralda
title Edible Mushrooms as a Natural Source of Food Ingredient/Additive 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
publishDate 2021
url http://sedici.unlp.edu.ar/handle/10915/130010
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