Abstract
Edible mushrooms are considered an important source of nutritional and bioactive compounds. In this review, the findings of macronutrients, bioactive compounds, antioxidant activity, and antimicrobials against foodborne pathogens of some Pleurotus spp., as well as their potential use as an ingredient in the meat industry are discussed. The results show that Pleurotus spp. are an important source of proteins and amino acids, carbohydrates, minerals, and vitamins. Additionally, the presence of some bioactive components, such as polysaccharides (α-glucans, β-glucans, and so on), proteins/enzymes and peptides (eryngin, pleurostrin, and others) phenolic acids (p-coumaric, chlorogenic, cinnamic, ferulic, gallic, protocatechuic, and others) and flavonoids (chrysin, naringenin, myricetin, quercetin, rutin, or the like) has been demonstrated. Several works evidenced the use of Pleurotus spp. in some meat and meat products (patties, sausages, paste, and suchlike) as a novel ingredient in order to improve their chemical composition and functional health promoting properties, as well as to increase their physicochemical and sensory attributes. In conclusion, the use of Pleurotus is a promissory strategy for the development of natural additives rich in nutritional and bioactive components for meat and meat product formulation.
Highlights
One of the oldest food products with a record of their use are edible mushrooms, which are recognized for their nutritional and culinary value, thanks to their unique taste and texture
Fasoranti et al [66], exhibit the antioxidant activity of P. pulmonarius and P. ostreatus, cultivated on substrate fortified with selenium, and the results showed a range of 27% to 97% of DPPH scavenging effect at concentrations of 50 and 250 μg/mL, respectively, whereas 69% to 91% of hydroxyl ion scavenging ability
The results show the major inhibition zone was shown for S. aureus (30 mm), while the smallest zone size was obtained against E. coli (7 mm)
Summary
One of the oldest food products with a record of their use are edible mushrooms, which are recognized for their nutritional and culinary value, thanks to their unique taste and texture. These species are the second most important in the commercial context These mushrooms are popular due to their texture, aroma, and taste besides the possible effect on human health for the bioactive compounds (polysaccharides, β-glucans, considered as proven functional food [13,14], proteins/enzymes, peptides, lectins, terpenoids, polyketides, and phenolic compounds) it has which could be applied as medicines or to the human diet. This genus comprises about 200 spices, which are distributed worldwide, and can be found in ecological niches, more preferably rotten tree trunks and branches but can be grown in a wide range of temperate and tropical climates; oyster mushroom preferentially decays lignin instead of polysaccharides. Within the genus Pleurotus, the most common species are grey abalone oyster (P. sajorcaju), recently classified on Lentinus genera, pink oyster mushroom (P. djamor), king oyster mushroom (P. eryngii), golden oyster (P. citrinopileatus), branched oyster mushroom (P. cornucopiae), king tuber oyster mushroom (P. tuber-regium), phoenix oyster (P. pulmonarius), abalone mushroom (P. cystidiosus), white ferula mushroom (P. nebrodensis), and oyster mushroom (P. ostreatus; Figure 1) [15]
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