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Silva NTF, Venancio AR, Martos ET, Oliveira ACG, Oliveira AAA, Mutz YDS, Nunes CA, Mondragón-Bernal OL, Alves JGLF. Fish Fillet Analogue Using Formulation Based on Mushroom ( Pleurotus ostreatus) and Enzymatic Treatment: Texture, Sensory, Aromatic Profile and Physicochemical Characterization. Foods 2024; 13:2358. [PMID: 39123549 PMCID: PMC11311425 DOI: 10.3390/foods13152358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2024] [Revised: 07/20/2024] [Accepted: 07/23/2024] [Indexed: 08/12/2024] Open
Abstract
The growing demand for alternative sources of non-animal proteins has stimulated research in this area. Mushrooms show potential in the innovation of plant-based food products. In this study, the aim was to develop prototype fish fillets analogues from Pleurotus ostreatus mushrooms applying enzymatic treatment (β-glucanase and transglutaminase-TG). A Plackett-Burman 20 experimental design was used to optimize forty variables. Oat flour (OF) exerted a positive effect on the hardness and gumminess texture parameters but a negative effect on cohesiveness and resilience. Soy protein isolate (SPI) exhibited a positive effect on elasticity, gumminess and chewiness, while acacia gum had a negative effect on elasticity, cohesiveness and resilience. After sensory analysis the assay with 1% cassava starch, 5% OF, 5% SPI, 0.1% transglutaminase (240 min/5 °C), 1% coconut oil, 1% soybean oil, 0.2% sodium tripolyphosphate, 0.6% β-glucanase (80 °C/10 min) and without β-glucanase inactivation was found to exhibit greater similarity to fish fillet. The classes hydrocarbons, alcohols and aldehydes are the predominant ones in aromatic profile analysis by chromatography and electronic nose. It is concluded that a mushroom-based analogue of fish fillet can be prepared using enzymatic treatment with TG.
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Affiliation(s)
- Nayara Thalita Ferreira Silva
- Postgraduate Program in Food Engineering, Department of Food Science, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, Brazil;
| | - Andreia Reis Venancio
- Department of Nutrition, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, Brazil;
| | - Emerson Tokuda Martos
- Department of Food Science, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, Brazil; (E.T.M.); (A.A.A.O.); (Y.d.S.M.); (C.A.N.); (O.L.M.-B.)
| | | | - Ana Alice Andrade Oliveira
- Department of Food Science, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, Brazil; (E.T.M.); (A.A.A.O.); (Y.d.S.M.); (C.A.N.); (O.L.M.-B.)
| | - Yhan da Silva Mutz
- Department of Food Science, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, Brazil; (E.T.M.); (A.A.A.O.); (Y.d.S.M.); (C.A.N.); (O.L.M.-B.)
| | - Cleiton Antonio Nunes
- Department of Food Science, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, Brazil; (E.T.M.); (A.A.A.O.); (Y.d.S.M.); (C.A.N.); (O.L.M.-B.)
| | - Olga Lucía Mondragón-Bernal
- Department of Food Science, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, Brazil; (E.T.M.); (A.A.A.O.); (Y.d.S.M.); (C.A.N.); (O.L.M.-B.)
| | - José Guilherme Lembi Ferreira Alves
- Department of Food Science, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, Brazil; (E.T.M.); (A.A.A.O.); (Y.d.S.M.); (C.A.N.); (O.L.M.-B.)
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Hamza A, Ghanekar S, Santhosh Kumar D. Current trends in health-promoting potential and biomaterial applications of edible mushrooms for human wellness. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Carranza-Méndez R, Chávez-González M, Sepúlveda-Torre L, Aguilar C, Govea-Salas M, Ramos-González R. Production of single cell protein from orange peel residues by Candida utilis. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102298] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Liu X, Ju Y, Liu M, Huang L, Luo Y, Qi L, Ye J, Zhang S, Yan Y, Li Y. Effect of dietary Auricularia cornea culture supplementation on growth performance, serum biochemistry profile and meat quality in growing-finishing pigs. JOURNAL OF ANIMAL AND FEED SCIENCES 2021. [DOI: 10.22358/jafs/143105/2021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Healthy function and high valued utilization of edible fungi. FOOD SCIENCE AND HUMAN WELLNESS 2021. [DOI: 10.1016/j.fshw.2021.04.003] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Biologically active polysaccharide from edible mushrooms: A review. Int J Biol Macromol 2021; 172:408-417. [PMID: 33465360 DOI: 10.1016/j.ijbiomac.2021.01.081] [Citation(s) in RCA: 96] [Impact Index Per Article: 32.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 11/16/2020] [Accepted: 01/12/2021] [Indexed: 02/04/2023]
Abstract
Mushrooms are renewable natural gift for humankind, furnished with unique taste, flavor and medicinal properties. For the last few decades study of mushroom polysaccharides has become a matter of great interest to the researchers for their immunomodulating, antimicrobial, antioxidant, anticancer, and antitumor properties. Molecular mass, branching configuration, conformation of polysaccharides and chemical modification are the major factors influencing their biological activities. The mechanism of action of mushroom polysaccharides is to stimulate T-cells, B-cells, natural killer cells, and macrophage dependent immune responses via binding to receptors like the toll-like receptor-2, dectin-1. The present review offers summarized and significant information about the structural and biological properties of mushroom polysaccharides, and their potential for development of therapeutic materials.
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Sarris D, Philippoussis A, Mallouchos A, Diamantopoulou P. Valorization of low-cost, carbon-rich substrates by edible ascomycetes and basidiomycetes grown on liquid cultures. FEMS Microbiol Lett 2020; 367:5923550. [PMID: 33053163 DOI: 10.1093/femsle/fnaa168] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Accepted: 10/12/2020] [Indexed: 12/14/2022] Open
Abstract
Three ascomycetes (Morchella vulgaris AMRL 36, M. elata AMRL 63, Tuber aestivum AMRL 364) and four basidiomycetes strains (Lentinula edodes AMRL 124 and 126, Agaricus bisporus AMRL 208 and 209) were screened for their ability to grow on liquid static flask cultures of glucose, glycerol, molasses and waste flour-rich hydrolysates with C/N ratio of 20 and produce biomass, exopolysaccharides and lipids. The profile of lipid fatty acids was also assessed. Selected strains were furthermore cultivated in C/N = 50. Results showed that substrate consumption, biomass formation and secondary metabolites production were strain, substrate and C/N ratio dependent. The maximum biomass (X), lipid (L) and exopolysaccharides (EPS) values noted were Xmax = 25.2 g/L (C/N = 20; molasses) and Lmax = 6.51 g/L (C/N = 50; rice cereal hydrolysates) by T. aestivum strain AMRL 364 and EPSmax = 2.41 g/L by M. elata strain AMRL 63 (C/N = 50; molasses), respectively. When C/N ratio of 50 was applied, biomass, lipid production and substrate consumption seem to be negatively affected in most of the trials. The adaptation and capability of the mushroom strains to be cultivated on substrates based on agro-industrial waste streams and infant food of expired shelf date offers the opportunity to set a circular oriented bioprocess.
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Affiliation(s)
- Dimitris Sarris
- Laboratory of Edible Fungi, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization 'Demeter', Lycovryssi, Sof. Venizelou 1, Lykovrissi 14123, Greece.,Department of Food Science & Nutrition, School of Environment, University of the Aegean, Lemnos, Myrina 81400, Lemnos, Greece
| | - Antonios Philippoussis
- Laboratory of Edible Fungi, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization 'Demeter', Lycovryssi, Sof. Venizelou 1, Lykovrissi 14123, Greece
| | - Athanasios Mallouchos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Iera Odos 75, Athens 11855, Greece
| | - Panagiota Diamantopoulou
- Laboratory of Edible Fungi, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization 'Demeter', Lycovryssi, Sof. Venizelou 1, Lykovrissi 14123, Greece
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Kumar K. Nutraceutical Potential and Processing Aspects of Oyster Mushrooms (PleurotusSpecies). CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401314666181015111724] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:Oyster mushrooms (Pleurotus species) have gained considerable attention of food technologist and nutritionist for their nutraceutical properties. Oyster mushrooms are considered as functional foods due to their richness in functional food ingredients. In recent times, consumption of these mushrooms has increased considerably due to their numerous health benefits. These are potential sources of bioactive components, which are sufficient enough for prevention and treatment of various lifestyle diseases. There are about 200 different species in the genus Pleurotus and these are commonly referred to as “oyster mushrooms”.Objective:The study aimed to grasp a collective information on nutraceutical and processing aspects of highly perishable but nutritious oyster mushroomResults:Pleurotus ostreatus is the most commonly consumed species all over the world due to its superior flavor, taste and nutraceutical properties. It acts as a source of natural antioxidants which might be beneficial for human health in preventing or reducing oxidative damage. Nutritionally, these species are rich sources of proteins, dietary fibres, β-glucan, vitamin B-complex, vitamin C and minerals. They contain higher proportions of certain amino acids such as methionine, cystine and aspartic acid than other edible mushrooms. Oyster mushrooms have been reported to possess hypocholesterolemic, anti-bacterial, anti-diabetic, anti-oxidant, anti-arthritic, anti-carcinogenic, hepatoprotective, anti-viral activities and act as natural resources of immunotherapy activities. The use of these mushrooms can overcome the deficiency of protein in the developing countries where there is unavailability or unacceptability of good quality proteins from animal sources because of religious restrictions.Conclusion:Because of the occurrence of abundant nutritional ingredients and other bioactive components in P. ostreatus, they have a great scope as a potential source for the development of functional or specialty foods for value addition of deficient foods so as to alleviate the nutritional deficiency diseases from society.
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Affiliation(s)
- Krishan Kumar
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101, India
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Lappa IK, Papadaki A, Kachrimanidou V, Terpou A, Koulougliotis D, Eriotou E, Kopsahelis N. Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications. Foods 2019; 8:E347. [PMID: 31443236 PMCID: PMC6723228 DOI: 10.3390/foods8080347] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 08/07/2019] [Accepted: 08/10/2019] [Indexed: 12/27/2022] Open
Abstract
Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating "zero waste" processes.
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Affiliation(s)
- Iliada K Lappa
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Aikaterini Papadaki
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Vasiliki Kachrimanidou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
- Department of Food and Nutritional Sciences, University of Reading, Berkshire RG6 6AP, UK.
| | - Antonia Terpou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | | | - Effimia Eriotou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
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Rathore H, Prasad S, Kapri M, Tiwari A, Sharma S. Medicinal importance of mushroom mycelium: Mechanisms and applications. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.03.016] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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Vilar DS, Carvalho GO, Pupo MM, Aguiar MM, Torres NH, Américo JH, Cavalcanti EB, Eguiluz KI, Salazar-Banda GR, Leite MS, Ferreira LF. Vinasse degradation using Pleurotus sajor-caju in a combined biological – Electrochemical oxidation treatment. Sep Purif Technol 2018. [DOI: 10.1016/j.seppur.2017.10.017] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Bach F, Helm CV, Bellettini MB, Maciel GM, Haminiuk CWI. Edible mushrooms: a potential source of essential amino acids, glucans and minerals. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13522] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Fabiane Bach
- Graduate Program of Food Engineering; Federal University of Paraná; Street Cel. Francisco Heráclito dos Santos 210 Polytechnic Campus Curitiba Paraná CEP 81531-980 Brazil
| | - Cristiane Vieira Helm
- Embrapa Forests; Brazilian Agricultural Research Corporation; Colombo Paraná 83411-000 Brazil
| | - Marcelo Barba Bellettini
- Graduate Program of Food Engineering; Federal University of Paraná; Street Cel. Francisco Heráclito dos Santos 210 Polytechnic Campus Curitiba Paraná CEP 81531-980 Brazil
| | - Giselle Maria Maciel
- Graduate Program of Environmental Science and Technology; Federal University of Technology - Paraná; Av. Deputado Heitor Alencar Furtado, 5000 Curitiba Paraná CEP 81280-340 Brazil
| | - Charles Windson Isidoro Haminiuk
- Graduate Program of Environmental Science and Technology; Federal University of Technology - Paraná; Av. Deputado Heitor Alencar Furtado, 5000 Curitiba Paraná CEP 81280-340 Brazil
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Tentative identification of the composition of Agaricus bisporus aqueous enzymatic extracts with antiviral activity against HCV: A study by liquid chromatography–tandem mass spectrometry in high resolution mode. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.04.020] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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