Abstract
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.
Highlights
The replacement of 2%, 4%, and 6% of meat with Pleurotus sajor-caju powder was tested in chicken Frankfurters with an increase in dietary fiber to 6.20% [36]
The partial replacement of NaCl with other salts, such as potassium chloride (KCl) or calcium chloride (CaCl2 ), has been a feasible alternative [69]. The use of these salts is generally accompanied by certain bitter and metallic notes in the taste of the products [75]. Another alternative has been the use of monosodium glutamate (MSG) to enhance the perceived saltiness through the umami taste
Water extracts from Lentinula edodes added at 0.6% showed better effects than a synthetic antioxidant (BHT) in a fermented sausage, improving lipid oxidation and microbial stabilities, and inhibiting the growth of pathogens such as Staphylococcus aureus, Listeria monocytogenes and Escherichia coli O 157 (Table 2)
Summary
Their chemical profiles include several bioactive compounds, such as polysaccharides, biologically active proteins (enzymes, lectins), ergothioneine (amino acid), terpenoids, sterols, antioxidants, and vitamins (thiamine, riboflavin, ascorbic acid, niacin, and tocopherols), which contribute to improved immune function, as well as presenting antitumor, antimicrobial, anti-inflammatory, hypoglycemic, hypocholesterolemic and antioxidant effects [12,16] Their nutritional value, antioxidant activity, and health-beneficial properties, as well as the flavor and texture properties, have attracted the industry’s attention to use mushrooms as possible substitutes for several ingredients and additives in processed foods, mainly bakery and meat products [17]. Studies from the last decade about the use of edible mushrooms as a food ingredient or additive replacer in foods are reviewed
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
