Table 1.
Recent works with edible mushroom species as food ingredient/additive replacers (last 5 years).
| Ingredient/Additive Substitution | Mushroom Species | Food Product | Main Effects on Properties | Reference |
|---|---|---|---|---|
| Meat substitution (10%, 20%, 30%, 40%, 50%) Salt reduction (25%) |
Agaricus bisporus F | Beef patties | Good overall liking, aroma, flavor, saltiness, and juiciness in 20% mushroom formulation | [24] |
| Meat substitution (15%, 30% and 45%) Salt reduction (15%, 30%, and 45%) |
Agaricus bisporus (white button and portobello) C | Taco filling | Taco filling with 45% reduction of meat and salt was preferred over the full salt formulation | [27] |
| Meat substitution (25%, 50%, 75% and 100%) | Lentinula edodes D | Pork meat sausage | Increase in moisture, fiber, methionine, glutamic, cysteine and total phenolic content, cooking loss and antioxidant activity. Slight darkening of sausages and all formulations were sensorially acceptable but 25% replacement exhibited best characteristics |
[37] |
| Meat substitution (2%, 4% and 6%) | Flammulina velutipes steam wastes D | Goat meat nuggets | Increase in water holding capacity Increase in oxidative stability No negative impact in color or sensorial properties 4% recommended substitution |
[38] |
| Meat replacement (10%, 20% and 30%) | Pleurotus sapidus waste D | Chicken patties (65% meat) | 10% optimal formulation Increase in hardness and chewiness |
[39] |
| Fat substitution (25%, 50% and 75%) | Agaricus bisporus (5%, 10% and 15%), C | Beef burger (20% fat) | Good overall liking Less hard and chewy products and lower cooking loss Modification of color Good antioxidant properties at 15% |
[17] |
| Fat Substitution (100%) | Pleurotus eryngii (raw, boiled, deep fried, fried) | Pork sausages (17% fat) | 83–90% fat reduction Increase in protein, moisture, dietary fiber, cooking loss, water holding capacity Deep-fried and fried mushroom provided better odor, flavor, texture an overall acceptability |
[43] |
| Fat reduction (30% and 50%) Salt, caseinate, phosphates reduction |
Agaricus bisporus Pleurotus ostreatus (2.5% and 5%) D |
Frankfurter (25% fat, 1.5% salt, 2% sodium caseinate, 0.5% phosphates) | Modification of color and texture: Agaricus gave darker and Pleurotus softer samples No antioxidant effect observed Mushroom samples were sensorially acceptable with better scores at low mushroom level |
[44] |
| Fat reduction (25% and 50%) Salt reduction (50%) |
Agaricus bisporus Pleurotus ostreatus (2.5% and 5%) D |
Beef burger (10% fat and 1.2% salt) | Increase in protein and dietary fiber Lower increase in hardness compared to fat reduced control samples Slight antimicrobial effect in pseudomonads Sensorially acceptable, especially 2.5% mushroom samples |
[45] |
| Fat reduction (30% and 50%) Salt, phosphates and nitrite reduction (50%) |
Agaricus bisporus Pleurotus ostreatus (7.5% and 10%) D |
Liver pate (30% fat 2% salt) | Increase in protein, dietary fiber and pH Color modifications Increase in hardness, adhesiveness |
[46] |
| Fat reduction (25% and 50%) Salt reduction (37.5% and 75%) |
Agaricus bisporus (15% and 30%) C | Beef burger (20% fat and 2% salt) | Increase in moisture, no color modification, lower hardness 15% mushroom presented the lowest lipid oxidation Sensorial profile affected by mushroom and salt content |
[49] |
| Cake flour reduction (5%, 10% and 15%) | Agaricus bisporus D | Sponge cake | Increase in protein, minerals, increase in viscosity, darker color, 10% better sensory characteristics | [18] |
| Wheat flour (10%, 20% and 30%) | Pleurotus sapidus waste (10%, 20% and 30%) D | Steamed buns/Cookies | 10% optimal formulation Increase in hardness and chewiness |
[54] |
| Wheat flour substitution (4%, 8% and 12%) | Pleurotus sajor caju D | Biscuits | Glycemic response reduced by interference of mushroom in integrity of starch granules. Addition of 8% resulted in non-significant sensorial differences with control. | [55] |
| Wheat flour substitution (2%, 4%, 6%, 8% and 10%) | Pleurotus ostreatus D | Noodles | Increase in protein and fiber content More than 4% increased cooking time, water absorption and tensile strength Good acceptability with noodles at 4% replacement. |
[56] |
| Wheat flour substitution (5%, 8% and 10%) | Pleurotus ostreatus D | Noodles | 5% resulted in better sensory scores than higher replacements. Improved nutritional characteristics | [57] |
| Wheat flour substitution (5%, 10%, 15% and 20%) | Calocybe indica D | Cookies | Increase in protein, dietary fiber, β-glucans and antioxidant properties 10% replacement gave acceptable sensory scores despite the diminution in textural properties |
[59] |
| Rice flour substitution (5%, 10% and 15%) | Lentinula edodes D | Muffins | Decrease in volume, higher weight ant hardness Color modification with mushroom. Improvement of antioxidant properties. Comparable and better consumer acceptability than control |
[61] |
| Brown rice flour substitution (10%, 15% and 20%) | Volvariella volvacea D | Brown rice extruded snacks | Higher nutritional values and increase in phenolic content and antioxidant activity Decrease in expansion rate, lightness, and texture hardness Optimum: 14–17% of mushroom powder |
[62] |
| Formula base replacement (15%) Sal reduction (no seasoning added) |
Volvariella volvacea and Pleurotus pulmonarius D | Brown rice extruded snacks with/without seasoning | Mushroom and seasoning added snacks presented high hedonic scores and positive emotions Pleurotus pulmonarius and seasoning better evaluated in saltiness scores than control and samples with no seasoning |
[63] |
| Durum wheat semolina substitution (5%, 10% and 15%) | Agaricus bisporus, Lentinula edodes, Boletus edulis D | Pasta | Increase in pasta firmness and increase in cooking loss Reduced glycemic response with increase mushroom concentration Increase in phenolic content and antioxidant capacity |
[64,65] |
| Durum wheat semolina (5%, 10% and 15%) | Agaricus bisporus, Lentinula edodes, Boletus edulis D | Extruded products | Decrease in water absorption, moisture, total starch content, reduced degree of starch gelatinization Higher antioxidant values and phenolic compounds |
[66] |
| Wheat flour substitution (10%, 20%, 30%, 40% and 50%) | Agaricus bisporus D | Sponge cake | Not significant differences in organoleptic properties with control up to 20% of addition | [67] |
| Salt reduction (0–40%) | Agaricus bisporus F | Chicken nuggets (1% salt) | Low salt reduction (13%) combined with eggplant enhanced cooking yield, shrinkage, and firmness. Diminution of physical parameters when salt content was reduced. |
[75] |
| Salt reduction (~7%) | Umami ingredient Lentinula edodes (1–1.5%) WE | Corn extruded snacks (2.8% salt + 0.6% monosodium glutamate MSG) | Umami ingredient similar performance to monosodium glutamate (MSG) flavor enhancer | [88,89] |
| Salt reduction (50% and 75%) | Lentinula edodes water extract (5%, 12.5% and 20%) WE | Beef patties (1.3% salt) | Extract (20%) was effective as taste enhancer in salt reduction of 50% with better acceptance in color, aroma, texture, flavor, and overall impression. | [90] |
| Phosphate replacer | Flammulina velutipes (0.5%, 1%, 1.5% and 2%) D | Inhibition of lipid oxidation, no color or sensory modification up to 1.5% concentrations | [95] | |
| Phosphate replacer | Flammulina velutipes 0.5% and 1% D | Low salt chicken sausage (0.3% sodium pyrophosphate) |
Inhibition of lipid oxidation Softer texture No color or sensory alterations |
[96] |
| Nitrite/Phosphate (total replacement) |
Flammulina velutipes (winter mushroom) 1% D |
Ground ham (48 mg nitrite/kg and 3 g/kg phosphates) | Good source of nitrite No complete replacement of phosphates in cured meat products |
[97] |
| Phosphate replacer | Lentinula edodes (0–6%) D | Pork patties (0.5% phosphate) | Shiitake mushroom increased juiciness and decreased toughness and rubberiness. | [98] |
| MSG substitute | Mushroom concentrate (0.1%) | Reduced salt chicken soup (0.4% salt/0.1% MSG) | Mushroom concentrate failed to increase the salty taste. Samples were less preferred compared to MSG or yeast extract | [99,100] |
| Tomato pulp reduction (25%, 50%, 75% and 100%) | Agaricus bisporus (25, 50, 75 and 100%) C | Mixed ketchup | Mixture 50% mushroom/50% tomato pulp the best preferred. Increase in protein, fiber, and ash content | [101] |
| Egg white replacer (10%, 20% and 30%) | Agaricus bisporus (white and crimini) (steamed and roasted) | Mushroom/egg white patty | Positive hedonic scores except in overall acceptance of roasted mushroom patties Steamed crimini 20% patty most preferred. |
[102] |
In mushroom species column: D: dried; F: Fresh, C: cooked, WE: aqueous extract.