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Edible Mushroom: Nutritional Properties and Its Utilization in Foods

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: 20 August 2026 | Viewed by 13757

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Special Issue Editors

Dr. Ewa Jabłońska-Ryś

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Guest Editor

Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, 20-704 Lublin, Poland
Interests: food technology; processing of edible mushrooms; lacto-fermented mushrooms; fermented foods; antioxidant capacity
Special Issues, Collections and Topics in MDPI journals

Dr. Aneta Sławińska

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Guest Editor

Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, 20-704 Lublin, Poland
Interests: food technology; processing of fruit, vegetables and mushrooms; fermented food of plant and mushroom origin; biologically active substances; antioxidant properties
Special Issues, Collections and Topics in MDPI journals

Dr. Katarzyna Skrzypczak

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Guest Editor

Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Interests: lactic acid fermentation; functional foods; plant-based fermentation; probiotics; fermented ethnic foods; bioactive components of fermented foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Edible mushrooms are not only a valued element of many culinary traditions but also a rich source of essential nutrients and bioactive compounds. Their high protein content, dietary fiber, vitamins, minerals, and antioxidant properties contribute to their classification as a functional food with potential health benefits. Furthermore, their versatility in food formulations, wide range of diverse diets, and novel product development highlight the need for continued research and innovation.

Therefore, we would like to invite you to contribute to our upcoming issue, which will explore the nutritional properties, technological and gastronomical suitability, and broader multifaceted uses of edible mushrooms. As a topic of growing importance in food science, human nutrition, and sustainable food systems, this issue aims to highlight innovative research and advancements in the field. This special issue seeks to explore key aspects of edible mushrooms, including but not limited to:

nutritional composition – characterization of macro- and micronutrients, bioactive compounds;
functional and medicinal properties – investigation of health-promoting and therapeutic potentials;
food innovation and processing – examination of their role in novel food product development, fermentation technologies, and sustainable alternatives;
culinary applications – assessment of their impact on flavor, texture, and overall food acceptability;
sustainability and byproduct utilization – evaluation of their contribution to sustainable food production and the valorization of mushroom-derived waste.

We welcome the submission of original research articles, up-to-date reviews, and case studies that enhance scientific understanding of edible mushrooms and their integration into modern food systems.

We look forward to your valuable contributions to this evolving field of research.

Dr. Ewa Jabłońska-Ryś
Dr. Aneta Sławińska
Dr. Katarzyna Skrzypczak
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

edible mushrooms
nutritional composition
medicinal properties
mushrooms processing
functional foods
food additives
culinary applications
byproduct utilization

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Published Papers (6 papers)

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Research

19 pages, 4356 KB

Open AccessArticle

Artificial Intelligence-Assisted Optimization of Amanita caesarea Extracts for Bioactive Compounds and Functional Food Applications

by Mustafa Sevindik, İskender Karaltı, Aras Fahrettin Korkmaz, Tetiana Krupodorova, Ayşenur Gürgen and Ilgaz Akata

Foods 2026, 15(11), 1896; https://doi.org/10.3390/foods15111896 - 28 May 2026

Viewed by 195

Abstract

This study evaluated the effects of different extraction optimization approaches on the biological activities and phenolic compositions of the edible mushroom Amanita caesarea (Scop.) Pers. Extraction time, extraction temperature and solvent ratio were optimized using Artificial Neural Network–Genetic Algorithm (ANN-GA) and Response Surface Methodology (RSM), while the best experimental extract (BEE) was also included for comparison. The extracts were analyzed for antioxidant parameters (TAS, TOS, OSI, FRAP, and DPPH), antiproliferative and anticholinesterase activities, and phenolic compound profiles by LC-MS/MS. The results showed that the optimization strategy markedly influenced both chemical composition and biological activity. Among the evaluated extracts, the ANN-GA-optimized sample showed the most pronounced biological performance. This extract was characterized by stronger antioxidant activity, a more balanced redox status, enhanced antiproliferative and anticholinesterase effects, and higher amounts of several phenolic constituents, especially gallic acid. Overall, the findings indicate that A. caesarea is a promising natural source of bioactive compounds and that AI-assisted optimization can improve its potential use in functional food and nutraceutical applications. Full article

(This article belongs to the Special Issue Edible Mushroom: Nutritional Properties and Its Utilization in Foods)

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18 pages, 555 KB

Open AccessArticle

Formulation and Nutritional Evaluation of Instant Vegan Mushroom (Pleurotus ostreatus) Soup Powder Enriched with Moringa (Moringa oleifera), Mung Bean (Vigna radiata), and Pumpkin (Cucurbita maxima)

by Chamodi Pamalka, Melani Raymond, Nadeera Gayan, Iain A. Brownlee and Geethika Savindhi Gammeddegoda Liyanage

Foods 2026, 15(3), 445; https://doi.org/10.3390/foods15030445 - 26 Jan 2026

Viewed by 1267

Abstract

Although plant-based convenience foods have gained significant market share, many are high in fat, salt, and sugar while low in nutrients. The current study aimed to develop a vegan oyster mushroom soup powder enriched with moringa, mung bean, and pumpkin. These ingredients were chosen for their high nutritional value and availability. Four soup formulas, each containing varying amounts of moringa (0%, 1%, 2%, and 3%), were prepared, and a sensory evaluation, proximate analysis, and total aerobic plate count were carried out. The 1% moringa formulation showed the highest consumer acceptance. In this formula, moisture, ash, protein, fat, fiber, carbohydrate, and energy content were reported as 13.6%, 7.6%, 16.3%, 2.2%, 9.8%, 50.5%, and 287 kcal/100 g, respectively. The novel powdered soup product had higher amounts of phenolic compounds, total antioxidants, and iron compared to local, commercially available equivalents. Total aerobic plate counts remained below 10⁵ CFU/g; a common acceptability limit for dried soups, throughout the 4-month storage study under ambient conditions. Overall, the developed soup powder demonstrated superior nutritional quality and could support consumers in meeting their daily nutrient requirements. With further refinement, particularly by optimizing the drying process to better retain heat-sensitive nutrients, this product shows potential as an affordable and nutritious option to address inadequate protein intake and iron deficiency in Sri Lanka. Full article

(This article belongs to the Special Issue Edible Mushroom: Nutritional Properties and Its Utilization in Foods)

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23 pages, 2824 KB

Open AccessArticle

Functional and Nutritional Properties of Lion’s Mane Mushrooms in Oat-Based Desserts for Dysphagia and Healthy Ageing

by Samiddhi Gunathilake, Supuni Aluthge, Asgar Farahnaky, Tien Huynh, Geoffrey Ssepuuya and Mahsa Majzoobi

Foods 2025, 14(23), 4153; https://doi.org/10.3390/foods14234153 - 3 Dec 2025

Cited by 2 | Viewed by 2560

Abstract

Hericium erinaceus (Lion’s Mane mushroom) is a medicinal species recognised for its neuroprotective and antioxidant properties. This study investigated its potential as a functional ingredient in oat milk-based desserts formulated for individuals with dysphagia. Freeze-dried Lion’s Mane powder (LMP), containing high-quality protein (~16%, amino acid score 88%), dietary fibre (~31%), and phenolic compounds (72.15 mg GAE/g), was incorporated at varying levels using gelatin or iota-carrageenan (IC) as gelling agents. Incorporation of up to 5% LMP significantly improved the nutritional composition and maintained favourable texture and sensory characteristics while meeting the International Dysphagia Diet Standardisation Initiative (IDDSI) Level 6 criteria. Both manual and instrumental fork pressure tests confirmed that all samples were soft and easy to compress without stickiness or deformation recovery, ensuring safe swallowing. Higher inclusion levels of LMP or hydrocolloids increased hardness and firmness but adversely affected colour and mouthfeel. Carrageenan-based formulations further supported the development of vegan-friendly options with stable structure and desirable rheology. Overall, the study demonstrates that Lion’s Mane-enriched soft foods can deliver enhanced nutrition and texture suitable for dysphagic diets, offering a novel, plant–fungal approach to supporting healthy ageing with potential neuroprotective properties. Full article

(This article belongs to the Special Issue Edible Mushroom: Nutritional Properties and Its Utilization in Foods)

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19 pages, 2193 KB

Open AccessArticle

Boosting Chocolate Nutrition with Sous Vide-Processed White Champignon (Agaricus bisporus) Powder: A Functional and Sustainable Approach

by Szintia Jevcsák, Gréta Törős, Gerda Diósi, Xhensila Llanaj and József Prokisch

Foods 2025, 14(22), 3808; https://doi.org/10.3390/foods14223808 - 7 Nov 2025

Cited by 1 | Viewed by 1523

Abstract

With growing demand for functional foods, mushroom-based ingredients are gaining popularity. The typical white mushroom (Agaricus bisporus) is particularly valued for its bioactive compounds and shows promise as a nutritional enhancer in widely consumed products, such as chocolate. This study examined the fortification of dark, milk, and white chocolates with freeze-dried, sous-vide processed A. bisporus powder at 4%, 6%, and 8% levels. Analyses focused on protein content, dietary fiber, essential minerals, texture, and sensory characteristics. Mushroom addition notably improved nutritional values. In white chocolate, protein increased from 6.04% to 8.92%, while dark chocolate with 8% fortification reached 13.25%, compared to 11.09% in the control. The magnesium content also increased significantly, from 2579 mg/kg to 3184 mg/kg. Total dietary fiber also showed a significant improvement. Texture analysis revealed a reduction in firmness, with the 8% A. bisporus powder fortified dark chocolate formulation softening from 24,685 g·s to 10,633 g·s. Despite these changes, sensory evaluation confirmed that taste and appearance remained acceptable. Overall, incorporating A. bisporus powder into chocolate improved its nutritional profile while introducing moderate changes to texture. These findings highlight its potential as a functional ingredient in the development of healthier confectionery products. Full article

(This article belongs to the Special Issue Edible Mushroom: Nutritional Properties and Its Utilization in Foods)

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13 pages, 741 KB

Open AccessArticle

Effects of Consuming Ultraviolet Light-Exposed Mushrooms on Self-Reported Indices of Brain Health and Performance-Based Cognition in Middle-Aged and Older Adults

by Emily S. Glover, Skye C. Napolitano, Luz M. Comboni, James C. Fleet, Matthew R. Olson, Dan Foti and Wayne W. Campbell

Foods 2025, 14(18), 3148; https://doi.org/10.3390/foods14183148 - 9 Sep 2025

Cited by 2 | Viewed by 4953

Abstract

Objectives: Accumulating clinical evidence from experimental and observational studies with humans suggests that edible mushrooms may have beneficial effects on markers of brain health. This study examined the effects of daily consumption of fresh Agaricus bisporus (cremini mushrooms) exposed to ultraviolet (UV) light on indices of anxiety, depression, mood, cognitive function, and well-being in middle-aged and older adults. Methods: Over a 6-week period, adults (n = 41 (19 M/22 F), age 43 ± 11 y; BMI 29.8 ± 5.9 kg/m², mean ± SD) without severe depression, cardiovascular disease, or Type 2 Diabetes consumed two daily servings (168 g/d wet weight) of cremini mushrooms intended to provide 400 IU/serving (800 IU/d) of vitamin D₂ (n = 20) or 2 tsp/d of breadcrumbs (control, n = 21). Assessments conducted at baseline and week 6 included General Anxiety Disorder-7 (GAD-7), Beck’s Depression Inventory (BDI-II), Patient Health Questionnaire (PHQ-9), Repeatable Battery for the Assessment of Neuropsychological Status (RBANS), Profile of Mood States (POMS), and Medical Outcomes Study 36-Item Short-Form Health Survey Version 2 (SF36v2). Results: Consuming UV light-exposed mushrooms did not improve brain health outcomes. Independent of mushroom consumption, over time, there were improvements in immediate memory (RBANS), language (RBANS), and depression (BDI-II and PHQ-9). Conclusions: There were no differences observed between groups in the investigated indices of brain health. However, improvements over time were observed in Beck’s Depression Inventory and the Immediate Memory and Language domains in the RBANS, independent of mushroom consumption. Overall, consuming 2 servings/d of UV-exposed mushrooms for six weeks may not improve indices of brain health. Full article

(This article belongs to the Special Issue Edible Mushroom: Nutritional Properties and Its Utilization in Foods)

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19 pages, 1105 KB

Open AccessArticle

Possibilities of Using the New Lactiplantibacillus plantarum EK11 Strain as a Starter Culture for the Fermentation of the Fruiting Bodies of Edible Mushrooms

by Ewa Jabłońska-Ryś and Krzysztof Przygoński

Foods 2025, 14(16), 2833; https://doi.org/10.3390/foods14162833 - 15 Aug 2025

Cited by 2 | Viewed by 1527

Abstract

Three popular cultivated mushroom species (Agaricus bisporus, Lentinula edodes, and Pleurotus ostreatus) were biopreserved through a directed lactic acid fermentation process. Lactiplantibacillus plantarum strain EK11 obtained from A. bisporus fruiting bodies subjected to spontaneous lactic acid fermentation was used as a starter culture. Regardless of the mushroom species, the pH value on experimental day 7 was ≤3.75, which guarantees the shelf life of fermented products; however, it decreased to 3.51–3.6 during refrigerated storage. The number of lactic acid bacteria in the final products exceeded 7 log colony forming units per mL. The fermentation process significantly reduced the caloric value and the digestible carbohydrate content, regardless of the mushroom species. It also reduced the protein content in the P. ostreatus and L. edodes. The protein in all the analyzed samples was composed of all essential amino acids, with the dominance of glutamic and aspartic acids responsible for the umami flavor. The fermentation process significantly improved the fatty acid profile, increasing the proportion of polyunsaturated fatty acids in the P. ostreatus and L. edodes. The fermented mushrooms contained significantly lower amounts of thiamine and riboflavin than the fresh ones, except for L. edodes, where the vitamin B1 content was unchanged. The starter used did not have the ability to synthesize biogenic amines. The fermented mushrooms achieved organoleptic scores ranging from 6.83 to 8.04 on a 9-point scale. L. plantarum strain EK11 can be regarded as a suitable starter culture for lactic acid fermentation of mushrooms. Full article

(This article belongs to the Special Issue Edible Mushroom: Nutritional Properties and Its Utilization in Foods)

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