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12 pages, 1315 KiB

Open AccessArticle

Innovative Approaches to Fungal Food Production: Mycelial Pellet Morphology Insights

by Chih-Yu Cheng, Yu-Sheng Wang, Zhong-Liang Wang and Sidra Bibi

Foods 2023, 12(18), 3477; https://doi.org/10.3390/foods12183477 - 19 Sep 2023

Cited by 2 | Viewed by 3404

Mycelia products enhance edible mushrooms in alignment with future sustainability trends. To meet forthcoming market demands, the morphology of mycelial pellets was optimized for direct consumption. Among ten commercial edible mushrooms in Taiwan, Pleurotus sp. was selected for its rapid growth and was identified via an internal transcribed spacer sequence. A combination of Plackett-Burman design and Taguchi’s L9(3⁴) orthogonal table revealed the optimal formula as potato dextrose broth (2.4%), olive oil (2%), calcium carbonate (0.5%), yeast extract (0.75%), and soy flour (0.5%). This led to a biomass increase to 19.9 ± 1.1 g/L, resulting in a 2.17-fold yield increase. To refine morphology, image processing by ImageJ quantified spherical characteristics. The addition of 0.2 to 1.0% Tween 80 enhanced pellet compaction by over 50%. Dilution of the medium improved uniformity (0.85) and conversion rate (42%), yielding mycelial pellets with 2.10 ± 0.52 mm diameters and a yield of 15.1 ± 0.6 g/L. These findings provide an alternative evaluation and application of edible mycelial pellets as future food. Full article

(This article belongs to the Special Issue Mushroom Biotechnology in Food Industry)

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22 pages, 2290 KiB

Open AccessArticle

Mushroom–Legume-Based Minced Meat: Physico-Chemical and Sensory Properties

by Md. Anisur Rahman Mazumder, Shanipa Sukchot, Piyawan Phonphimai, Sunantha Ketnawa, Manat Chaijan, Lutz Grossmann and Saroat Rawdkuen

Foods 2023, 12(11), 2094; https://doi.org/10.3390/foods12112094 - 23 May 2023

Cited by 24 | Viewed by 6155

Abstract

A growing number of health-conscious consumers are looking for animal protein alternatives with similar texture, appearance, and flavor. However, research and development still needs to find alternative non-meat materials. The aim of this study was to develop a mushroom-based minced meat substitute (MMMS) from edible Pleurotus sajor-caju (PSC) mushrooms and optimize the concentration of chickpea flour (CF), beetroot extract, and canola oil. CF was used to improve the textural properties of the MMMS by mixing it with PSC mushrooms in ratios of 0:50, 12.5:37.5, 25:25, 37.5:12.5, and 50:0. Textural and sensory attributes suggest that PSC mushrooms to CF in a ratio of 37.5:12.5 had better textural properties, showing hardness of 2610 N and higher consumer acceptability with protein content up to 47%. Sensory analysis suggests that 5% (w/w) canola oil showed the most acceptable consumer acceptability compared to other concentrations. Color parameters indicate that 0.2% beetroot extract shows higher whiteness, less redness, and higher yellowness for both fresh and cooked MMMS. This research suggests that MMMS containing PSC, CF, canola oil, and beetroot extract could be a suitable alternative and sustainable food product which may lead to higher consumer adoption as a meat substitute. Full article

(This article belongs to the Special Issue Functionality and Food Applications of Plant Proteins (Volume II))

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19 pages, 381 KiB

Open AccessReview

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

by Esmeralda Rangel-Vargas, Jose Antonio Rodriguez, Rubén Domínguez, José Manuel Lorenzo, Maria Elena Sosa, Silvina Cecilia Andrés, Marcelo Rosmini, José Angel Pérez-Alvarez, Alfredo Teixeira and Eva María Santos

Foods 2021, 10(11), 2687; https://doi.org/10.3390/foods10112687 - 3 Nov 2021

Cited by 58 | Viewed by 10520

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. Full article

(This article belongs to the Special Issue Food Natural Additives)

21 pages, 1212 KiB

Open AccessArticle

Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies

by Georgina Uriarte-Frías, Martha M. Hernández-Ortega, Gabriela Gutiérrez-Salmeán, Miriam Magale Santiago-Ortiz, Humberto J. Morris-Quevedo and Marcos Meneses-Mayo

J. Fungi 2021, 7(11), 911; https://doi.org/10.3390/jof7110911 - 27 Oct 2021

Cited by 14 | Viewed by 4817

Abstract

Oyster mushroom (Pleurotusostreatus), nopal (Opuntia ficus-indica) and amaranth (Amaranthus spp.) are pre-Hispanic foods widely consumed in Mexico. However, there are no standard products developed with these ingredientsas functional cookies. This study evaluated the impact of partial replacement (50%) of whole-wheat flour (WWF) with three formulations of P. ostreatus, nopal and amaranth flours (POF, NF and AF, respectively) on the nutritional/antioxidant properties of fortified cookies. The proportion of the flours’ ingredients (WWF:AF:NF:POF) were 100% WWF (traditional cookies), 50:35:10:5 (F1), 50:30:15:5 (F2) and 50:40:5:5 (F3). Proximal composition, phenolic/flavonoid contents, and ABTS^•+ scavenging activity were determined in flours and cookies.POF, NF and AF possess a high nutritional value comprising polyphenols/flavonoids and a significant antioxidant potential. Total protein, ash and flavonoids were higher in fortified cookies than in controls. Cookies prepared with F2—the highest nopal level—contained 5.29% of dietary fiber and five times higher polyphenol content than control cookies. The ABTS^•+ scavenging ability was similar in the three enriched cookies (87.73–89.58%), but higher than that in traditional cookies (75.60%). The applicability of POF/NF/AF for replacing up to 50% of WWF in the production of functional cookies was demonstrated without compromising products’ acceptability.This research promotes renewable local bioresouces for a sustainable agri-food chain, especially edible mushrooms. Full article

(This article belongs to the Special Issue Edible Mushrooms)

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11 pages, 959 KiB

Open AccessArticle

Data-Mining Techniques: A New Approach to Identifying the Links among Hybrid Strains of Pleurotus with Culture Media

by Fabricio Guevara-Viejó, Juan Diego Valenzuela-Cobos, Purificación Vicente-Galindo and Purificación Galindo-Villardón

J. Fungi 2021, 7(10), 882; https://doi.org/10.3390/jof7100882 - 19 Oct 2021

Cited by 5 | Viewed by 2212

Abstract

In this study, a data set of mycelial and cultural characteristics of hybrid strains of Pleurotus ostreatus and Pleurotus djamor were analyzed using three data-mining techniques: the K-medoids clustering algorithm, PCA biplot and the association rules algorithm. The characteristics evaluated were as follows: maximum velocity; lag phase; biomass; and exopolysaccharides content in the cultivation of 50 hybrid strains of Pleurotus ostreatus and 50 hybrid strains of Pleurotus djamor. Different mixtures of culture media were used to supplement Ecuadorian agricultural products. Data of the parameters obtained in the experimental methods were grouped into four clusters, obtaining a presentation of the hybrid strains of Pleurotus with a higher relation to each characteristic measured. Data-mining tools showed the hybrid strains cultivated on solid-culture media (M1 = malt extract agar and rice flour) and liquid-culture media (L1 = maltose, yeast extract and rice flour) presented the highest mycelial and cultural characteristics. These results are good indicators to improve the industrial production of edible fungi by using rice flour in the cultivation, contributing to the mushroom market and circular economy. Full article

(This article belongs to the Special Issue Edible Mushrooms)

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16 pages, 2414 KiB

Open AccessArticle

Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour

by Magdalena I. Cerón-Guevara, Esmeralda Rangel-Vargas, José M. Lorenzo, Roberto Bermúdez, Mirian Pateiro, Jose A. Rodríguez, Irais Sánchez-Ortega and Eva M. Santos

Foods 2020, 9(6), 760; https://doi.org/10.3390/foods9060760 - 9 Jun 2020

Cited by 58 | Viewed by 5981

Abstract

The reduction of fat and salt and the incorporation of fiber-rich compounds in frankfurters is a trend to improve their nutritional profile. The objective of this study was to evaluate the partial replacement of 30 and 50% of pork backfat and 50% of salt by adding edible mushroom flour (2.5 and 5%) from Agaricus bisporus (Ab) and Pleurotus ostreatus (Po) on physicochemical, microbiological and sensory properties of frankfurters sausages during cold storage. The addition of flours increased the moisture, and the dietary fiber contents in frankfurters, keeping the amino acid profile. Lipid oxidation remained under acceptable values despite not antioxidant effect was observed by mushrooms flours. Only spore-forming bacteria were found during cold storage. Color and texture was modified by addition of mushroom, being the Ab samples darker, while Po flour addition resulted in softer and less cohesive sausages. Although lower color, flavor, and taste scores were given to the mushroom samples than the control, they ranked in the acceptable level confirming that the inclusion of 2.5 and 5% of Ab and Po flours in fat- and salt-reduced frankfurter sausages resulted a feasible strategy to enhance the nutritional profile these products. Full article

(This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics)

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