Fruiting-body-base flour from an oyster mushroom—a waste source of antioxidative flour for developing potential functional cookies and steamed-bun

Wan‐Mohtar, Wan Abd Al Qadr Imad; Mahmud, Norfaizah; Supramani, Sugenendran; Ahmad, Rahayu; Zain, Nurul Amalina Mohd; Hassan, Nurshazleen A. M.; Peryasamy, Jayanthi; Lim, Sarina Abdul Halim

doi:10.3934/agrfood.2018.4.481

Cited by 21 publications

(8 citation statements)

References 21 publications

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“…Furthermore, in the process of mushroom harvesting, the lower portion of the stem often remains within the substrate [180]. This residual section has found application as an ingredient in several products, such as chicken patties [180], cookies, steamed buns [181], and noodles [182]. Notably, these products collectively exhibit an antioxidant effect, thereby highlighting the potential value of repurposing mushroom byproducts as functional ingredients in the formulation of functional foods.…”

Section: Circular Economy Approach: Waste Reusementioning

confidence: 99%

Pre- and Postharvest Strategies for Pleurotus ostreatus Mushroom in a Circular Economy Approach

Silva,

Ramos,

Lidon

et al. 2024

Foods

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Mushroom cultivation presents a viable solution for utilizing agro-industrial byproducts as substrates for growth. This process enables the transformation of low-economic-value waste into nutritional foods. Enhancing the yield and quality of preharvest edible mushrooms, along with effectively preserving postharvest mushrooms, stands as a significant challenge in advancing the industry. Implementing pre- and postharvest strategies for Pleurotus ostreatus (Jacq.) P. Kumm (oyster mushroom) within a circular economy framework involves optimizing resource use, minimizing waste, and creating a sustainable and environmentally friendly production system. This review aimed to analyze the development and innovation of the different themes and trends by bibliometric analysis with a critical literature review. Furthermore, this review outlines the cultivation techniques for Pleurotus ostreatus, encompassing preharvest steps such as spawn production, substrate preparation, and the entire mushroom growth process, which includes substrate colonization, fruiting, harvesting, and, finally, the postharvest. While novel methodologies are being explored for maintaining quality and extending shelf-life, the evaluation of the environmental impact of the entire mushroom production to identify areas for improvement is needed. By integrating this knowledge, strategies can be developed for a more sustainable and circular approach to Pleurotus ostreatus mushroom cultivation, promoting environmental stewardship and long-term viability in this industry.

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Section: Circular Economy Approach: Waste Reusementioning

confidence: 99%

Pre- and Postharvest Strategies for Pleurotus ostreatus Mushroom in a Circular Economy Approach

Silva,

Ramos,

Lidon

et al. 2024

Foods

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“…Several works have replaced wheat flour with different mushroom powders. For example, 1 to 3% of β-glucans from Lentinus edodes in bakery foods [51], 5-15% of chestnut mushroom (Agrocybe aegerita) in extruded snacks [52], 5-15% of Pleurotus sajor-caju in biscuits [53], 10-30% of Lentinula edodes in cookies and steam buns [54], or 4-12% of Pleurotus sajor caju in biscuits [55]. Pleurotus ostreatus has also successfully replaced wheat flour in noodles [56,57].…”

Section: Flour Replacermentioning

confidence: 99%

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Rangel‐Vargas

Rodríguez

Domínguez

et al. 2021

Foods

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Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer’s growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.

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“…In recent studies, mushroom biomass has been used successfully as functional enhancers in various food products (Wan-Mohtar et al, 2018;Wan-Mohtar et al, 2020). In order to achieve fast cultivation time, the development of controlled cultivation has proven to produce mushroom biomass in 10 days or less (Supramani et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Mushroom-bioreactor biomass as bioactive protein source: synergy of mushroom rural and urban cultivation

Wan-Mohtar,

Zahia-Azizan,

Rui Yeong

et al. 2024

Org. Agr.

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Mushroom rural cultivation consumes averagely 6-month period, while urban cultivation takes only 10 days or less. In this study, mushroom biomass was grinded and converted into a our to produce mushroom-chicken patties using Lingzhi and Enoki. The inclusion of Enoki in chicken patties (10%, 20% and 30%) indicates higher consumer acceptance signi cantly (p > 0.05) compared to chicken patties with Lingzhi (10% and 20%). This analysis validated the concept of mushroom biomass as source of bioactive protein. On the other hand, 3kg dried mushroom-bioreactor biomass was produced using a heterotrophic 1m² fabricated-bioreactor, which answers the minimum requirement for protein content for 1 human per year. Together, these explain the signi cance of mushroom biomass in food security as a protein source and the synergy of mushroom rural-urban cultivation.

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Fruiting-body-base flour from an oyster mushroom—a waste source of antioxidative flour for developing potential functional cookies and steamed-bun

Cited by 21 publications

References 21 publications

Pre- and Postharvest Strategies for Pleurotus ostreatus Mushroom in a Circular Economy Approach

Pre- and Postharvest Strategies for Pleurotus ostreatus Mushroom in a Circular Economy Approach

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Mushroom-bioreactor biomass as bioactive protein source: synergy of mushroom rural and urban cultivation

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