Fresh and processed wild Cantharellus cibarius L. growing in West Siberia: food value

Abstract

Introduction. Cantharellus cibarius L. is a wild mushroom that has been part of human diet for many centuries. However, there is little reliable information about its nutritional value, storage conditions, shelf life, and processing. The research objective was to study the nutritional value of C. cibarius growing in West Siberia, as well as to define its storage and processing conditions.
 Study objects and methods. The research featured fresh and processed (boiled and salted) wild chanterelles (C. cibarius) obtained from the forests of the Novosibirsk region. The mushrooms were tested for amino acids, fatty acids, nutrients, reducing sugars, trehalose, mannit, glycogen, fiber, mucus, squalene, ash, minerals, vitamins, trypsin inhibitor, chlorides, mesophilic and facultative anaerobes, etc. The samples also underwent sensory evaluation.
 Results and discussion. The samples of C. cibarius proved to have a high nutritional value. The samples contained 3.6% proteins, including essential amino acids; 3.9% carbohydrates, including sugars and dietary fiber; and 0.7% lipids, including saturated, monounsaturated, and polyunsaturated acids. In addition, C. cibarius appeared to be rich in biologically active substances. It contained trypsin inhibitors that reduce the absorption of protein compounds. Purchasing centers can be recommended to use 70–80% relative air humidity. At 0–2°C, the storage time was five days; at 5–10°C – three days; at 15–20°C – two days; at 20–30°C – one day. Before processing, the mushrooms were washed twice in non-flowing water. C. cibarius also proved to be a valuable raw material for boiled and salted semi-finished products. The optimal boiling time was 5–10 min. Lightly-, medium-, and strong-salted semi-finished mushrooms were ready for consumption after the fermentation was complete, i.e. after day 15, 10, and 3, respectively.
 Conclusion. Boiled and salted semi-finished products from Siberian C. cibarius demonstrated excellent sensory qualities and can become part of various popular dishes.

Scandium, yttrium, and lanthanide occurrence in Cantharellus cibarius and C. minor mushrooms

“…Cantharellus cibarius (Golden Chanterelle, Common Chanterelle, Girolle) is a popular species in Europe and fresh mushrooms a very popular seasonal wild food product there as well as in the Northern Hemisphere. That species has been widely characterised for its macro- and micro-nutrient levels (e.g., K, P, S, Mg, Mn, Na, Ca, Cu, Zn, Co and Se) and radiotoxic 137 Cs (Bakaytis et al 2021 ; Drewnowska and Falandysz 2015 ; Drewnowska et al 2017 ; Falandysz and Drewnowska 2015 ; Falandysz et al 2016 ; Mędyk et al 2017 ; Mirończuk-Chodakowska et al 2019 ; Mleczek et al 2013 ). Cantharellus minor is a mycorrhizal, edible species, much smaller than the average C. cibarius , but has more slender proportions (Kuo 2006 ).…”

Insights into chemical components, health-promoting effects, and processing impact of golden chanterelle mushroom Cantharellus cibarius

“…calcium, magnesium, potassium, iron, zinc), low levels of saturated fatty acids, and the absence of trans fatty acids. 20,21 Besides, CC also has many bioactive substances such as polysaccharides, 22 phenolic compounds, 23,24 ergosterol, 25 peptides, 26 indole, 27 laccase, 28 etc. Due to the presence of these bioactive compounds, CC has been extensively investigated in both in vivo and in vitro studies for its potential therapeutic role in various diseases, such as Alzheimer's disease, cancer, cardiovascular disease, and hyperglycemia.…”