Losoya-Sifuentes Carolina, Cruz Mario, Del Refugio Rocha-Pizaña Maria, Loredo-Treviño Araceli, Belmares Ruth
Department of Food Research, Faculty of Chemical Sciences, Universidad Autónoma de Coahuila, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República C.P., Saltillo, Coahuila, 25280, Mexico.
Department of Food Science and Technology, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro, No 1923 Col. Buena Vista C.P., Saltillo, Buenaventura, Coahuila, 25315, Mexico.
Curr Nutr Rep. 2025 Jan 3;14(1):9. doi: 10.1007/s13668-024-00605-0.
Edible mushrooms are found to be foods with high nutritional content, which have been shown to be more widely used ingredients in cooking in traditional dishes. This article explores the rising trend in the use of edible mushrooms in new formulations of functional foods, taking advantage of their properties and benefits in human health.
The use of mushrooms as an ingredient in new or modified food formulations is driven by solid evidence of their nutritional content and bioactivity. Mushrooms stand out for their high biological value and high bioavailability protein content, as well as dietary fiber that promotes improved digestive health. Other micronutrients present are B vitamins and minerals such as selenium, phosphorus and potassium. Mushroom flour has been the prevalent mode of addition to food formulations. This type of format aims to preserve and concentrate the nutritional content of mushrooms and has achieved nutritional enrichment of products. The use of this food has also been explored to improve technological qualities in food development, so it is intended to position itself as a natural additive. This review synthesizes data on the nutritional composition, bioactive properties, and physicochemical attributes of mushrooms, emphasizing their multifaceted contributions to modern food formulations. It advocates for further research to optimize mushroom application in diverse food products and to address practical challenges for seamless integration.
食用蘑菇被发现是营养丰富的食物，在传统菜肴烹饪中已成为使用更为广泛的食材。本文利用食用蘑菇对人体健康的特性和益处，探讨其在功能性食品新配方中的使用上升趋势。
蘑菇作为新的或改良食品配方中的一种成分，其使用是由其营养成分和生物活性的确凿证据所推动的。蘑菇因其高生物价值、高生物利用度的蛋白质含量以及促进消化健康改善的膳食纤维而脱颖而出。其他存在的微量营养素是B族维生素和矿物质，如硒、磷和钾。蘑菇粉一直是食品配方中普遍的添加方式。这种形式旨在保留和浓缩蘑菇的营养成分，并实现了产品的营养强化。人们还探索了使用这种食物来改善食品开发中的技术品质，因此它旨在将自己定位为一种天然添加剂。本综述综合了有关蘑菇营养成分、生物活性特性和物理化学属性的数据，强调了它们对现代食品配方的多方面贡献。它主张进一步开展研究，以优化蘑菇在各种食品中的应用，并应对无缝整合的实际挑战。
