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Edible mushrooms’ enrichment in food and feed: A mini review |
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| Authors: | Harsh Kumar Kanchan Bhardwaj Kamil Ku?a Javad Sharifi-Rad Rachna Verma Marisa Machado Dinesh Kumar Natália Cruz-Martins |
| Affiliation: | 1. School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan, 173229 India
Contribution: ?Investigation (equal), Writing - original draft (equal);2. School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229 India Contribution: ?Investigation (equal), Methodology (equal), Writing - original draft (equal);3. Department of Chemistry, Faculty of Science, University of Hradec Kralove, Hradec Kralove, 50003 Czech Republic;4. Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, 11369 Iran;5. School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229 India;6. Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde (CESPU), Rua Central de Gandra, 1317, Gandra PRD, 4585-116 Portugal TOXRUN - Toxicology Research Unit, University Institute of Health Sciences, CESPU, Gandra, CRL, 4585-116 Portugal Centro de Investigação em Biodiversidade e Recursos Genéticos (CIBIO-UP), Universidade do Porto, Vairão, 4485-661 Portugal Contribution: Visualization (equal), Writing - review & editing (equal);7. School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan, 173229 India;8. Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde (CESPU), Rua Central de Gandra, 1317, Gandra PRD, 4585-116 Portugal |
| Abstract: | 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. |
| Keywords: | edible mushrooms feed enrichment food enrichment health benefits nutritional value |