Application of Mushrooms in Beverages

Abstract

Among several thousand macrofungi species on the planet, only several are industrially cultivated worldwide. Medicinal and edible mushrooms represent two most important groups of macrofungi. Mushrooms are used in the human diet for centuries, due to their high nutritional value. They are well known as valuable source of proteins, and are widely used as a meat substitute. Additionally, the differences in amino acids composition of proteins between different mushrooms contributes to the unique flavour of mushrooms and mushroom-derived products. The presence of components such as polysaccharides, polysaccharopeptides, proteoglucans, vitamins, polyphenols and others, which are responsible for their bioactive properties, classifies a number of mushrooms as medicinal. This chapter gives the overview of mushrooms’ chemical composition, the effect of their application on different processes of beverages production and the impact on sensorial characteristics or bioactivity of mushroom beverages. When applied in fermentation process, mushrooms influence the metabolism of microorganisms involved. Through the enzymatic activity they act on the elimination of antinutritional components or have a contribution to the production of high ethanol concentrations in beverages, as well as influence on unique flavour development. Production of mushroom beverages is an opportunity for mushrooms and beverages producers to create an innovative and sensory pleasant product that will satisfy consumers’ needs for improving the quality of life trough good nutrition and beneficial effects on human health. The significance of functional beverages consumption lies in their potential to reduce health-care expenses through the strategy of public health protection. To date, mushrooms were applied in various types of beverages on a laboratory scale, influencing their production, quality and bioactivity. The fact that the global production of edible and medicinal mushrooms and their economic value is constantly increasing, can be used to develop industrial scale systems for mushroom beverages that will increase the market value of these products as well.