Conventional and Novel Applications of Edible Mushrooms in Today's Food Industry

Abstract

For centuries, mushrooms have been used as a part of the human diet and also as medicinal ingredients because they are a good source of nutrients and have biological activities. More than half of the mushrooms produced for human consumption worldwide are processed, mainly in canned form. Recently, various studies have been conducted to increase the application of mushrooms in processed foods. However, limited information is available regarding the various applications of edible mushrooms. Therefore, the conventional and current applications of edible mushrooms as well as their processing considerations were reviewed in this article. Mushrooms were directly added to various products to increase the quality characteristics and beneficial health effects of processed foods. Indirectly, mushrooms were used as a substitute for enzymes or other functional compounds. To keep or improve mushroom quality during processing and temperature extremes, pretreatment as well as irradiation conditions were proposed. Practical Applications Many varieties of mushrooms are considered to be useful natural products because they are a good source of nutrients and have other biological activities, such as hypotensive, antioxidant and anti‐inflammatory effects. Recently, various studies have been conducted to increase the application of mushrooms in processed foods in both direct and indirect ways. This review regarding conventional and current applications of edible mushrooms as well as their processing considerations will provide valuable information to the scientific community, to industries that are interested in mushroom processing conditions, and to the development of new functional products using mushrooms.

The ecology of microscopic life in household dust

“…These included well-known household moulds such as Aspergillus, Penicillium, Alternaria and Fusarium [50], and wood-degrading fungi such as Stereum, Trametes, Phlebia and Ganoderma that are likely wood colonizers [51]. We also find that fungi associated with human skin (including Candida and Trichosporon, [52]), and gastronomically relevant fungi (such as Saccharomyces, Pleurotus and Agaricus, [53]) were rare, but significantly more abundant inside homes than outside homes (electronic supplementary material, table S1).…”

Effect of Binding Agents on Quality Characteristics of Mushroom Based Sausage Analogue

“…Mushrooms form one more such source of proteins that can act as meat analogue or can be used for meat replacement. Many reviews also suggest utilization of mushrooms as potent meat analogues (Moon and Lo ; Kumar et al . ).…”

“…Mushrooms form one more such source of proteins that can act as meat analogue or can be used for meat replacement. Many reviews also suggest utilization of mushrooms as potent meat analogues (Moon and Lo 2014;Kumar et al 2015). Cultivation of mushroom mycelia in fermenters to be further processed to meat analogues has been worked on by Asgar et al (2010).…”

Environmental impact of Agaricus bisporus mycelium production

“…(Moon and Lo, 2013;Narayanasamy et al, 2010;Wani et al, 2010). The fruiting bodies of mushrooms have been used as food and flavourings for food for centuries, thanks to their unique taste (Ma et al, 2014).…”