Exquisite wild mushrooms as a source of dietary fiber: Analysis in electron-beam irradiated samples

Abstract

In the present study, electron-beam irradiation was applied to dried samples of Boletus edulis and Macrolepiota procera to evaluate the effects on their fiber composition. Both species presented an important percentage of dietary fiber, soluble and insoluble in different ratios. These high fiber levels are an interesting feature, allowing considering mushrooms as an alternative source of dietary fibers in the highly competitive market of fiber-enriched food products. In B. edulis samples, insoluble fiber and total fiber amounts were significantly lower in samples irradiated with 10 kGy, but soluble fiber had no significant changes for any of the assayed doses, while total available carbohydrates were significantly lower in unirradiated samples. M. procera samples irradiated with 6 kGy presented less total fiber, insoluble fiber and carbohydrates, but the same dose allowed the highest contents in soluble dietary fiber. In general, the irradiated samples, especially for higher doses, gave some significant changes in the total available carbohydrates and dietary fibers content. Nevertheless, the resulting differences still allow considering these species as good natural fiber sources, maintaining their potential health effects, while promoting a clean way to disinfest and decontaminate these highly perishable products.

Effects of combining electron-beam or gamma irradiation treatments with further storage under modified atmospheres on the bioactive compounds of Tuber melanosporum truffles

“…T. melanosporum proteins are rich in sulphur amino acids (Harki et al, 2006) forming disulphide bonds to maintain their ternary structure and they are particularly sensitive to the free radicals generated after irradiation (Ibarz, 2008). Similar results were also noticed when mushrooms (Boletus edulis and Russula delica) were submitted to electron-beam irradiation (Fernandes et al, 2014).…”

Food Value and Safety Status of Raw (Unfermented) and Fermented Higher Basidiomycetes, Lenzites quercina (L) P. Karsten

“…Mushrooms’ cell wall components contain non-digestible carbohydrate and fiber that can be adequately utilized to augment the nutritional content of some low fibre foods. The findings of Cheung ( 16 ) and Fernandes et al ( 18 ) reported the health benefits of dietary fibre, which include the following: constipation relief, prevention of colon disease, and hemorrhoids as well as maximizing the viscosity of the food matrix, slowdown of digestion, lower blood glucose, and strengthens immune system with antitumor activity. Hence, mushrooms are excellent source of dietary fiber that can be used for the enrichment of biopharmaceutical products.…”

Scaffolds for 3D Cell Culture and Cellular Agriculture Applications Derived From Non-animal Sources

“…The structure of certain types of mushroom provide a mouthfeel and umami flavor which resembles that of meat, often perceived as a vegan alternative (Jo-Feeney et al, 2014). Moreover, the cell wall components of mushroom contain chitin, 1-3-alpha-D-gucans and mannans, which confer nutritional benefits, such as dietary fiber (Cheung, 2013;Fernandes et al, 2015). The antimicrobial and nutritional properties, alongside its animal-free nature and abundancy, make chitin/chitosan-based scaffolds a potential substrate for cellular agriculture applications.…”