Next Article in Journal
Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity
Next Article in Special Issue
Phenolic Profiles and Biological Activities of Extracts from Edible Wild Fruits Ehretia tinifolia and Sideroxylon lanuginosum
Previous Article in Journal
Evaluation of MEMS NIR Spectrometers for On-Farm Analysis of Raw Milk Composition
Previous Article in Special Issue
Phytochemical Characterization and Evaluation of Bioactive Properties of Tisanes Prepared from Promising Medicinal and Aromatic Plants
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 10
Issue 11
10.3390/foods10112687
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Review

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

by
Esmeralda Rangel-Vargas
1,
Jose Antonio Rodriguez
1,
Rubén Domínguez
2,
José Manuel Lorenzo
2,3,*,
Maria Elena Sosa
4,
Silvina Cecilia Andrés
5,
Marcelo Rosmini
6,
José Angel Pérez-Alvarez
7,
Alfredo Teixeira
8 and
Eva María Santos
1,*
1
Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico
2
Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
3
Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
4
Departamento de Alimentos, Campus Irapuato-Salamanca, Universidad de Guanajuato, Ex-Hacienda El Copal, Carretera Irapuato-Silao km 9, Irapuato 36500, Guanajuato, Mexico
5
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET-CICPBA-UNLP), Facultad de Ciencias Exactas, UNLP, 47 y 116, La Plata 1900, Argentina
6
Department of Public Health, Faculty of Veterinary Science, National University of Litoral, Esperanza 3080, Argentina
7
IPOA Research Group, Agro-Food Technology Department, Orihuela Polytechnical High School, Environmental and Agrofood Research Centre for Research and Innovation (CIAGRO), Universidad Miguel Hernández de Elche, 03312 Orihuela, Alicante, Spain
8
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
*
Authors to whom correspondence should be addressed.
Foods 2021, 10(11), 2687; https://doi.org/10.3390/foods10112687
Submission received: 22 September 2021 / Revised: 27 October 2021 / Accepted: 29 October 2021 / Published: 3 November 2021
(This article belongs to the Special Issue Food Natural Additives)
Versions Notes

Abstract

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.
Keywords: meat; flour; fat substitution; salt replacer; antioxidant; healthier foods; natural additive meat; flour; fat substitution; salt replacer; antioxidant; healthier foods; natural additive

Share and Cite

MDPI and ACS Style

Rangel-Vargas, E.; Rodriguez, J.A.; Domínguez, R.; Lorenzo, J.M.; Sosa, M.E.; Andrés, S.C.; Rosmini, M.; Pérez-Alvarez, J.A.; Teixeira, A.; Santos, E.M. Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer. Foods 2021, 10, 2687. https://doi.org/10.3390/foods10112687

AMA Style

Rangel-Vargas E, Rodriguez JA, Domínguez R, Lorenzo JM, Sosa ME, Andrés SC, Rosmini M, Pérez-Alvarez JA, Teixeira A, Santos EM. Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer. Foods. 2021; 10(11):2687. https://doi.org/10.3390/foods10112687

Chicago/Turabian Style

Rangel-Vargas, Esmeralda, Jose Antonio Rodriguez, Rubén Domínguez, José Manuel Lorenzo, Maria Elena Sosa, Silvina Cecilia Andrés, Marcelo Rosmini, José Angel Pérez-Alvarez, Alfredo Teixeira, and Eva María Santos. 2021. "Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer" Foods 10, no. 11: 2687. https://doi.org/10.3390/foods10112687

APA Style

Rangel-Vargas, E., Rodriguez, J. A., Domínguez, R., Lorenzo, J. M., Sosa, M. E., Andrés, S. C., Rosmini, M., Pérez-Alvarez, J. A., Teixeira, A., & Santos, E. M. (2021). Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer. Foods, 10(11), 2687. https://doi.org/10.3390/foods10112687

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop