Edible mushrooms' enrichment in food and feed: A mini review. (12th February 2022)

• Record Type: Journal Article
• Authors: Kumar, Harsh; Bhardwaj, Kanchan; Kuča, Kamil; Sharifi‐Rad, Javad; Verma, Rachna; Machado, Marisa; Kumar, Dinesh; Cruz‐Martins, Natália
• Is Part Of: International journal of food science & technology. Volume 57:Number 3(2022)
• Page Start: 1386
• Page End: 1398
• Publication Date: 2022-02-12
• Subjects: edible mushrooms -- feed enrichment -- food enrichment -- health benefits -- nutritional value; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15546
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Dietary fibres and high fibre‐containing foods have been a huge attraction among researchers and nutraceutical industries due to their health‐promoting benefits. From Greek and Roman times, edible mushrooms are considered the 'elixir of life' and are often stated as a new source of dietary fibre. Containing rich sources of essential amino acids and polysaccharides, mushrooms are viewed as an advantage over protein sources of both animal and plant origin. Additionally, the ability of mushrooms to grow under controlled conditions and attain high yield in a short span has made this added‐value food of extreme interest. Nowadays, mushrooms and their by‐products have been used to fortify various food products as well as for use in animal feed owing to their bioactive, therapeutic and nutritional value. Hence, this review intends to highlight the current knowledge on edible mushrooms and their waste for food and feed enrichment and nutritional purposes, along with their role in human and animal diet. Abstract : The review summarises the edible mushrooms enrichment in food and feed and their health benefits to humans and animals. In addition, it also gives a glimpse of the healthy utilization of mushroom waste.