Effects of different agro‐industrial waste as substrates on proximate composition, metals, and mineral contents of oyster mushroom (Pleurotus ostreatus)

Abstract

The use of agro-industrial waste as substrates for mushroom cultivation is considered a promising management strategy for reducing and valorising these wastes, simultaneously reducing the cost of mushroom cultivation. In this study, oyster mushroom Pleurotus ostreatus were cultivated on twelve substrates composed of either tea waste, lime sawdust, alder sawdust, hornbeam sawdust/shaving, wheat stalk-straw, wheat bran or their composite to determine the proximate composition and accumulation of thirteen elements in their fruiting bodies. The proximate composition of P. ostreatus did not show a significant difference, regardless of the employed substrate. (one-way MANOVA; F (66, 107) = 1.329, Wilk's λ = 0.041, P > 0.05). However, their chemical element contents show a statistically significant difference (one-way MANOVA; F (132, 418) = 32.163, Wilk's λ = 0.000, P < 0.05). These results were supported by discriminant function and principal component analyses. The highest mean concentrations of six of twelve elements (i.e., Ca, Mg, Na, Zn, Cd and Cr) were recorded in P. ostreatus cultivated on the lime-sawdust substrate. Three health indices viz., estimated daily intake, target hazard quotient (THQ) and total THQ were applied to determine the risk to human health via the consumption of P. ostreatus, suggesting that they are safe for human consumption.

Spatial Assessment of Potentially Toxic Elements (PTE) Concentration in Agaricus bisporus Mushroom Collected from Local Vegetable Markets of Uttarakhand State, India

“…The values of THQ and HRI were below the specified health hazard level. Moreover, Karataş [ 45 ] also analyzed the contents of PTE in cultivated oyster mushrooms and performed THQ studies. The results revealed that the contents of six elements (Ca, Mg, Na, Zn, Cd, and Cr) were within permissible limits, indicating the edibility of the cultivated mushroom.…”

Regenerative food innovation delivering foods for the future: a viewpoint on how science and technology can aid food sustainability and nutritional well‐being in the food industry

“…(2023) addressed many of these concerns by collating a number of research articles specifically relating to the importance of novel techniques and ingredients in tackling food security and sustainability issues. In part, focus in this area has been concentrated on the use of food products previously considered as waste products such as valorising plant‐based products into stable food products (Li, 2020) including pasta and breads (Bianchi et al ., 2021), and waste materials from processing practices such as the article from Karataş (2022) discussing recovery of mushroom bioactive ingredients from processing stages. In addition to this, research has also focussed on the recovery and extraction of bioactive compounds from residues from processing streams.…”

Edible mushroom bioactives in traditional and in novel foods

“…Tiwari and co‐workers (2021) worked on edible mushrooms analysing the potential game changer in alleviating vitamin D deficiency and improving human health. Karataş (2021) deal with the influence of different agro‐industrial wastes as substrates on proximate composition, metals and mineral contents of oyster mushroom ( Pleurotus ostreatus ), demonstrating that samples cultivated on different substrates are safe for human consumption. López‐Hortas and co‐workers (2022) performed a detailed update on the potential of bioactive compounds that can be found in edible mushrooms.…”