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Edible mushrooms as a natural source of food ingredient/additive replacer

2021Artigo científico Acesso aberto
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dc.contributor.authorRangel-Vargas, Esmeralda
dc.contributor.authorRodriguez, Jose Antonio
dc.contributor.authorDomínguez, Rubén
dc.contributor.authorLorenzo Rodriguez, Jose Manuel
dc.contributor.authorSosa-Morales, María Elena
dc.contributor.authorAndrés, Silvina Cecilia
dc.contributor.authorRosmini, Marcelo
dc.contributor.authorPérez-Álvarez, José Ángel
dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorSantos, Eva María
dc.date.accessioned2021-11-17T15:54:04Z
dc.date.available2021-11-17T15:54:04Z
dc.date.issued2021
dc.description.abstractAlthough 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.pt_PT
dc.description.sponsorshipThe authors thank to GAIN (Axencia Galega de Innovación) for supporting this review (grant number IN607A2019/01). Authors are members of the Healthy Meat network, funded by CYTED (ref. 119RT0568).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRangel-Vargas, Esmeralda; Rodriguez, Jose Antonio; Domínguez, Rubén; Lorenzo, José Manuel; Sosa, Maria Elena; Andrés, Silvina Cecilia; Rosmini, Marcelo; Pérez-Alvarez, José Angel; Teixeira, Alfredo; Santos, Eva María (2021). Edible mushrooms as a natural source of food ingredient/additive replacer. Foods. ISSN 2304-8158. 10:11, p. 1-19pt_PT
dc.identifier.doi10.3390/foods10112687pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/24221
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectMeatpt_PT
dc.subjectFlourpt_PT
dc.subjectFat substitutionpt_PT
dc.subjectSalt replacerpt_PT
dc.subjectAntioxidantpt_PT
dc.subjectHealthier foodspt_PT
dc.subjectNatural additivept_PT
dc.titleEdible mushrooms as a natural source of food ingredient/additive replacerpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue11pt_PT
oaire.citation.startPage2687pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume10pt_PT
person.familyNameTeixeira
person.givenNameAlfredo
person.identifier958487
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id56195849200
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication.latestForDiscovery27cc89a2-6661-4d8d-a727-21109c04a74e

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