Table 2.
Antioxidant, antimicrobial and sensorial effects of the incorporation of edible mushrooms in food products.
| Mushroom Species | Food Product | Antioxidant/Antimicrobial Effect | Reference |
|---|---|---|---|
| Lentinula edodes (0.8–1.2%) D | Frankfurter | Antioxidant stability during storage Lower TBARS than the control with NaNO2 Inhibition of aerobic bacteria counts Better flavor, taste, texture, and acceptability scores |
[111] |
| Dried Agaricus bisporus (0.5%, 1% and 2%) D | Sucuk (Turkish dry fermented product) | Mushroom x ripening period affected to lipid oxidation parameters Color parameters affected by mushroom powder |
[112] |
| Agaricus bisporus powder 1%, 2% and 4% D | Ground beef (0, 1 and 1.5% salt) |
Inhibition of lipid oxidation independently of sodium chloride concentration added Better TBARS values than 0.1% rosemary |
[113] |
| Pleurotus ostreatus (1%, 2% and 3%) D | Beef salami | Good antioxidant properties No negative effect on sensory properties |
[114] |
| Volvariella volvacea (1%, 2%, 3% and 4%) D | Cantonese sausage | 10-fold reduction of lipid peroxide (4%) Increase in amino acids and volatile compounds Better acceptability |
[115] |
| Flammulina velutipes (fresh & dried) (2.5% and 5%) F, D | Cantonese sausage | Reduction of peroxide value and TBARS More effective with fresh mushroom |
[116] |
| Auricularia auricula (5%, 10% and 15%) D | Brown rice extrudates | 10–15% higher phenolic and antioxidant effect Lower glycemic load after ingestion |
[117] |
| Cordyceps militaris (0–3% F, D) | Samgyetang (Korean chicken soup) | Antioxidant properties at 2–3% of dried mushroom Enriched flavor (increase in 5′-AMP, L-glutamic and L-aspartic acids) |
[118] |
| Boletus edulis (0.75% and 1.5%) Decoction Extract | Frankfurter (25% fat) | Microbial inhibition of total aerobic mesophilic bacteria Lipid stability Color modification, hardness increase |
[120] |
| Cantharellus cibarius (0.75% and 1.5%) Decoction Extract | Frankfurter (25% fat) | Antimicrobial activity against total aerobic mesophilic bacteria Weak radical scavenging activity (ABTS) Improved technological and sensory properties |
[121] |
| Agaricus blazei (0.1%, 0.2% and 0.3% Hydroalcholic Extract) | Enriched Omega-3 milk | Good antioxidant activity and polyphenols are bioavailable | [122] |
| Lentinula edodes by-products (0.3% and 0.6%) Water extract/Ethanolic extract | Fermented sausage | Ethanolic extracts improved lipid oxidation and showed antimicrobial activity against pathogens (Sthaphylococcus aureus, Listeria monocytogenes, Eschirichia coli, Salmonella typhimurium) | [124,125] |
In mushroom species column: D: dried; F: fresh; E: extract.