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Mushrooms in Food Industry and Human Nutrition
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Mushrooms in Food Industry and Human Nutrition

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

Deadline for manuscript submissions: closed (25 June 2024) | Viewed by 8305

Special Issue Editors

Prof. Dr. Waldemar Gustaw

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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 bacteria; probiotics; edible mushrooms; bioactive peptides; lactic acid fermentations of vegetables and mushrooms; functional foods
Special Issues, Collections and Topics in MDPI journals
Dr. Wojciech Radzki

E-Mail Website
Guest Editor
Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Interests: plant-based food; edible mushrooms; bioactive polysaccharides; functional foods; food fortification; mushroom processing; bioactive compounds

Special Issue Information

Dear Colleagues,

The relationship between diet and the occurrence of diet-related diseases is well documented. Proper human nutrition not only ensures the supply of essential nutrients but can also reduce the risk of civilization diseases. Edible and medicinal mushrooms are considered functional foods and numerous research works emphasize their importance in human nutrition. Research indicates the positive effect of mushroom components in the context of cardiovascular or cancer diseases, which is associated with the presence of anti-inflammatory, antioxidant, or immunostimulating ingredients. Due to the low durability of fresh mushrooms, technologies for their preservation and processing have been developed for years. In addition, there is a trend of using mushrooms as food additives, as well as obtaining various bioactive substances from mushrooms. The market for nutraceuticals or dietary supplements based on fruiting bodies or fungal mycelium is also increasing. This Special Issue focuses on higher mushrooms (both edible and medicinal) in the context of their nutritional value, health-promoting properties, and importance in human nutrition. It also tackles the issues related to the processing of mushroom fruiting bodies (especially the impact of processing methods on quality and nutritional value). Additionally, the Special Issue focuses on the use of either mushrooms or mushroom-derived components in different food matrices.

Prof. Dr. Waldemar Gustaw
Dr. Wojciech Radzki
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 100 words) can be sent to the Editorial Office for announcement on this website.

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
  • medicinal mushrooms
  • mushroom-derived bioactive compounds
  • mushroom processing
  • mushroom-derived food additives
  • nutritional value of mushrooms
  • health-promoting properties of mushrooms
  • foods fortified with mushroom

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Published Papers (3 papers)

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Research

12 pages, 563 KiB  
Article
Effects of Consuming White Button and Oyster Mushrooms within a Healthy Mediterranean-Style Dietary Pattern on Changes in Subjective Indexes of Brain Health or Cognitive Function in Healthy Middle-Aged and Older Adults
by Cassi N. Uffelman, Roslyn Harold, Emily S. Hodson, Nok In Chan, Daniel Foti and Wayne W. Campbell
Foods 2024, 13(15), 2319; https://doi.org/10.3390/foods13152319 - 23 Jul 2024
Viewed by 1532
Abstract
Limited research suggests mushroom consumption may improve indexes of brain health. Mushrooms contain bioactive compounds and antioxidants capable of crossing the blood–brain barrier and impacting vital neurological processes. We conducted a randomized controlled feeding trial assessing the effects of adopting a healthy U.S. [...] Read more.
Limited research suggests mushroom consumption may improve indexes of brain health. Mushrooms contain bioactive compounds and antioxidants capable of crossing the blood–brain barrier and impacting vital neurological processes. We conducted a randomized controlled feeding trial assessing the effects of adopting a healthy U.S. Mediterranean-style dietary pattern (MED) with or without mushrooms on indexes of brain health and well-being. Sixty adults (aged 46 ± 12 y; BMI 28.3 ± 2.84 kg/m2; mean ± SD) without severe depression consumed a fully controlled MED diet with 84 g/d of mushrooms (4 d/week white button and 3 d/week oyster) or without (control with breadcrumbs) for 8 weeks. At baseline and post-intervention, surveys were used to evaluate anxiety, depression, mood, and well-being, and behavioral tests were used to evaluate cognition. Consumption of the MED diet, with or without mushrooms, increased (improved) self-reported vigor/activity (Time p = 0.026) and both behavioral measures of immediate memory (Time p < 0.05). Mixed effects were observed for other domains of neuropsychological function, and there were no changes in other measured indexes of brain health with the consumption of either MED diet. Adopting a healthy MED-style dietary pattern, with or without consuming white button and oyster mushrooms, may improve vigor/activity and immediate memory among middle-aged and older adults. Full article
(This article belongs to the Special Issue Mushrooms in Food Industry and Human Nutrition)
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19 pages, 2438 KiB  
Article
Sausage Quality during Storage under the Partial Substitution of Meat with Fermented Oyster Mushrooms
by Meltem Boylu, Géza Hitka and György Kenesei
Foods 2024, 13(13), 2115; https://doi.org/10.3390/foods13132115 - 2 Jul 2024
Viewed by 1941
Abstract
The increasing global demand for meat production, driven by a rapidly expanding population and changing dietary preferences has prompted the search for protein-rich, sustainable, and healthier meat alternatives. In this context, edible mushrooms are viewed as advantageous substitutes for meat, offering a viable [...] Read more.
The increasing global demand for meat production, driven by a rapidly expanding population and changing dietary preferences has prompted the search for protein-rich, sustainable, and healthier meat alternatives. In this context, edible mushrooms are viewed as advantageous substitutes for meat, offering a viable solution. This study aimed to investigate the effects of partially replacing (25% and 50%) pork meat in sausage samples with fermented oyster mushrooms (Pleurotus ostreatus), which were subjected to various pretreatments. Six different pretreatments were applied to fresh oyster mushrooms as follows: blanching in water, steaming, oven-cooking, microwave treatment, high hydrostatic pressure treatment, and ultraviolet light treatment. The effects of mushroom replacement on the moisture, pH, lipid oxidation, color, and textural properties of sausages during the 4-week refrigerated storage period were evaluated. The results revealed that replacing pork meat with fermented oyster mushrooms resulted in an increase in moisture content and b* values and a decrease in pH, L*, a*, and shear force values, proportional to the mushroom percentage. The lipid oxidation findings suggest that the antioxidant capabilities of fermented oyster mushrooms were influenced by the pretreatment methods applied to the mushrooms, exhibiting varying levels of effectiveness. Full article
(This article belongs to the Special Issue Mushrooms in Food Industry and Human Nutrition)
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13 pages, 2660 KiB  
Article
Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom
by Wojciech Radzki, Katarzyna Skrzypczak, Bartosz Sołowiej, Ewa Jabłońska-Ryś and Waldemar Gustaw
Foods 2023, 12(21), 4033; https://doi.org/10.3390/foods12214033 - 5 Nov 2023
Cited by 4 | Viewed by 2411
Abstract
Increasingly, consumers are looking for products with specific nutritional and health-promoting properties. The answer of the producers for this demand is fortified food. The raw material that can be used to enrich food is, among others, mushrooms. Crude water soluble polysaccharides (cWSP) were [...] Read more.
Increasingly, consumers are looking for products with specific nutritional and health-promoting properties. The answer of the producers for this demand is fortified food. The raw material that can be used to enrich food is, among others, mushrooms. Crude water soluble polysaccharides (cWSP) were isolated from fruiting bodies of Pleurotus ostreatus (oyster) mushroom. Chemical analysis showed that they consisted mainly of carbohydrates (~61%), protein (~9%) and phenolics (~0.8%). The isolated cWSP were used to obtain enriched cow milk set yogurts. cWSP were added at the concentration of 0.1%, 0.2%, 0.3%, 0.4% and 0.5%, and milk containing no cWSP was prepared as the control. All of the variants were fermented via applying two commercially available culture starters. The addition of cWSP led to a drop in pH in the case of one starter culture. Also, the decline in total soluble solids (TSS) content was higher where cWSP was used for the enrichment. Texture profile analysis (TPA) revealed that parameters of hardness and gumminess increased along with the concentration of cWSP (reaching values approximately 7–8 times higher, compared to the control). A significant increase in syneresis level (proportional to cWSP concentration and ranging from ~10% to ~50%) was also observed after the fermentation. Fortifying milk with cWSP led to a slight increase in antioxidant capacity in FRAP assay (up to ~12%) and ABTS assay (up to ~23%). The results demonstrate that using cWSP to enrich set-type yogurts is fairly limited. Full article
(This article belongs to the Special Issue Mushrooms in Food Industry and Human Nutrition)
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