Development and Characterization of <i>Pleurotus ostreatus</i> Mushroom—Wheat Bread

Losoya‐Sifuentes, Carolina; Simões, Lívia Souza; Cruz, Mario; Rodríguez-Jasso, Rosa M.; Loredo‐Treviño, Araceli; Teixeira, J. A.; Nobre, Clarisse; Belmares, Ruth

doi:10.1002/star.202100126

Cited by 6 publications

(4 citation statements)

References 56 publications

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“…Results indicated that there was no significant effect of DMP addition on fat and NFE contents of all breadsticks treatments. These findings are in agreement with those reported by Losoya-Sifuentes et al [56], where adding mushroom flour to bread increased moisture, ash, fat, and protein contents.…”

Section: Chemical Composition Bioactive Compounds Andsupporting

confidence: 94%

“…These findings might be because DMP was a good source of polyphenol compounds and flavonoids as shown in Table 4. The data obtained in the present study are in agreement with those reported by Losoya-Sifuentes et al [56] who found that bread fortified with mushroom powder showed a significant increase (P ≤ 0:05) in the redness and yellowness values. This may be due to chemical reactions that occur during baking, between the phenolic compounds, the sugars, and proteins contained in the mushroom, thus altering the final color of the product.…”

Section: Color Measurement Of Waffles Breadsticks and Saladsupporting

confidence: 93%

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Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D

Ibrahim

Ali

Abdel-salam

2022

International Journal of Food Science

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Vitamin D plays a vital role in synthesizing calcium-carrying proteins in the small intestine and helps the absorption of calcium in the body, thus reducing the risk of rickets in children and osteoporosis in adults, especially in women. So, the objective of this study was to evaluate the nutritional value and quality characteristics of some food products such as waffles, breadsticks and salad cream fortified with dried mushroom powder (DMP) after exposure to sunlight for 60 min as a source of vitamin D. The exposure of mushroom to sunlight for 60 min before drying increased its content of vitamin D by 158% more than fresh mushroom (not exposed to sunlight). The DMP was added to the product’s formula by a ratio of 1, 2, and 3%. The addition of DMP increased protein, ash, fat, and vitamin D2 and D3 contents in all products, while carbohydrates and moisture contents were decreased in both waffles, and breadsticks. The hardness of both waffles and breadsticks was decreased with increasing the levels of DMP added, while the addition of DMP led to enhance bioactive compounds and antioxidant activity in all products. The sensory evaluation of waffles, breadsticks, and salad cream containing DMP was not changed than control sample. The results found that the intake of 100 g of salad cream, waffles, and breadstick (containing 3% DMP) could by providing more than the recommended daily allowances (RDA) of vitamin D. Therefore, this study recommended the use of DMP (by a ratio of 3%) in fortifying food products in order to meet the RDA of vitamin D.

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Section: Chemical Composition Bioactive Compounds Andsupporting

confidence: 94%

Section: Color Measurement Of Waffles Breadsticks and Saladsupporting

confidence: 93%

Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D

Ibrahim

Ali

Abdel-salam

2022

International Journal of Food Science

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“…For example, an increase in the antioxidant properties of pasta has been confirmed when mushrooms are added to their composition [10]. A decrease in the glycemic index of bread has been experimentally proven when a mushroom component is added to the recipe [11].…”

Section: Introductionmentioning

confidence: 94%

A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

et al. 2022

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Mushroom powders, as functional food ingredients, have attracted much attention in recent years. In the present study, four drying methods, i.e., freeze drying (FD), hot air drying (HAD), microwave drying (MWD), and sun drying (SD), were investigated to determine the effects on the structure and lipid profile of mushroom powder. The morphology of the mushroom powder was studied by using X-ray microtomography. The surface of the particles was studied by using scanning electron microscopy. The identification of lipophilic components was carried out by using gas chromatography in a powder extract obtained under in vitro conditions simulating digestion. The FD powder extract, with the widest range of particle size distribution (17.7–2270.3 µm), represented flake shapes with a porous structure. In addition, particles with minimal sizes (17.7–35.4 µm) were recorded only in the FD powder extract. Among the samples, the representation of large granules (1135.5–2270.3 µm) was ranked in the order: MWD < SD < FD < HAD, where the MWD sample was characterized by a narrow particle size composition (35.4–1135.1 µm), whereas the HAD granules were characerizedd by a lamellar structure with multiple deformations. The MWD particles were fused microaglomerates, whereas the SD powder consisted of amorphous particles with a strongly wrinkled surface. Sixty compounds were identified in the lipophilic powder extracts. Regarding the number of compounds identified, the powder extracts were ranked in the order MWD > FD > HAD > SD. Based on the content of linoleic acid, the samples were ranked in the order HAD < MWD < FD < SD, and, based on the stearic acid concentration, they were ranked in the order FD < HAD < MWD < SD. Oleic acid was identified in the HAD and MWD powder extracts, and palmitic acid was only identified in the SD powder extract. According to the number of fatty acid esters, the extracts were ranked in the order SD < FD < MWD < HAD. As per the concentration, alkanes were obtained from HAD and MWD samples and fatty alcohols were obtained from the FD samples. Lipophilic substances with a possible undesirable effect were identified only in the FD and HAD powder extracts. The results of this study expand the currently limited knowledge about the effect of various drying methods on the structural properties of mushroom (Pleurotus ostreatus) powder and its lipophilic component. The new information obtained will contribute to better management of mushroom raw materials in terms of optimization, taking into consideration the manufacturer’s interest in the technological and functional properties of mushroom powders as a food ingredient or biologically active substance for the production of nutraceuticals.

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“…In more recent studies, a wheat bread with P. ostreatus powder was developed to increase its nutritional value and reduce its glycemic index. The nutritional value of the bread was enriched since the protein, fiber, and mineral content increased [51].…”

Section: Breadmentioning

confidence: 99%

Bioavailability in edible mushroom Pleurotus spp.

Guajardo-Paz,

Cruz,

Márquez-Rangel

et al. 2024

JAFSB

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Article InformationPleurotus has more than 200 species and is one of the edible mushrooms with great potential as a food source with various nutritional and biological benefits and its ability to synthesize essential amino acids. These mushroom species have been investigated for their antioxidant activity and their value ranges from 60 to 90% depending on the species, culture conditions, and extraction methods. These mushrooms have a wide variety of beneficial nutrients for health, whether as a functional food, nutraceutical or as a component for medicines, they have a high biological activity for the well-being of people. Bioavailability is the amount of a nutrient absorbed by the intestine and from that moment becomes available to carry out physiological functions and as storage. Methodologies for measuring nutrient bioavailability involve investigation in humans, mice, pigs, and other animals (in vivo) or simulation in laboratory assays (in vitro). This fungal resource is promising in improving the health conditions of the current population through the sale of products. On the other hand, understanding the term bioavailability can help to optimize diets and establish adequate nutrient recommendations. Therefore, this work explains the approach from botanical characteristics, nutritional content, and its health benefits, as well as processed foods that have been developed with fungi, analyzing the aspects of bioavailability.

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Development and Characterization of Pleurotus ostreatus Mushroom—Wheat Bread

Cited by 6 publications

References 56 publications

Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D

Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D

A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

Bioavailability in edible mushroom Pleurotus spp.

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