Nutritional, Bioactive, and Flavor Components of Giant Stropharia (<i>Stropharia rugoso-annulata</i>): A Review
Giant Stropharia (<i>S. rugoso-annulata</i>) is an edible mushroom recommended for consumption by the Food and Agriculture Organization of the United Nations. It possesses significant culinary and medicinal functionalities. The characteristics of this mushroom include high protein conten...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Journal of Fungi |
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| Online Access: | https://www.mdpi.com/2309-608X/9/8/792 |
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| author | Lei Huang Chunmei He Can Si Hongyu Shi Jun Duan |
| author_facet | Lei Huang Chunmei He Can Si Hongyu Shi Jun Duan |
| author_sort | Lei Huang |
| collection | DOAJ |
| description | Giant Stropharia (<i>S. rugoso-annulata</i>) is an edible mushroom recommended for consumption by the Food and Agriculture Organization of the United Nations. It possesses significant culinary and medicinal functionalities. The characteristics of this mushroom include high protein content, abundant bioactive compounds, delicious and sweet taste, and pleasant aroma. In recent years, the <i>S. rugoso-annulata</i> industry has seen strong growth, especially in China. This article presents the first comprehensive and systematic review of the nutritional, bioactive, and flavor components of <i>S. rugoso-annulata</i>, as well as their influencing factors. This article provides scientific evidence for the production of high-quality <i>S. rugoso-annulata</i> mushrooms, the extraction of bioactive components, post-harvest storage, and culinary processing, aiming to promote the consumption of <i>S. rugoso-annulata</i> and the health of consumers. |
| first_indexed | 2024-03-10T23:49:22Z |
| format | Article |
| id | doaj.art-4f7b763ff16747119c5c8b682e200c0e |
| institution | Directory Open Access Journal |
| issn | 2309-608X |
| language | English |
| last_indexed | 2024-03-10T23:49:22Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Journal of Fungi |
| spelling | doaj.art-4f7b763ff16747119c5c8b682e200c0e2023-11-19T01:47:05ZengMDPI AGJournal of Fungi2309-608X2023-07-019879210.3390/jof9080792Nutritional, Bioactive, and Flavor Components of Giant Stropharia (<i>Stropharia rugoso-annulata</i>): A ReviewLei Huang0Chunmei He1Can Si2Hongyu Shi3Jun Duan4Key Laboratory of South China Agricultural Plant Molecular Analysis and Gene Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, ChinaKey Laboratory of South China Agricultural Plant Molecular Analysis and Gene Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, ChinaKey Laboratory of South China Agricultural Plant Molecular Analysis and Gene Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, ChinaKey Laboratory of South China Agricultural Plant Molecular Analysis and Gene Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, ChinaKey Laboratory of South China Agricultural Plant Molecular Analysis and Gene Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, ChinaGiant Stropharia (<i>S. rugoso-annulata</i>) is an edible mushroom recommended for consumption by the Food and Agriculture Organization of the United Nations. It possesses significant culinary and medicinal functionalities. The characteristics of this mushroom include high protein content, abundant bioactive compounds, delicious and sweet taste, and pleasant aroma. In recent years, the <i>S. rugoso-annulata</i> industry has seen strong growth, especially in China. This article presents the first comprehensive and systematic review of the nutritional, bioactive, and flavor components of <i>S. rugoso-annulata</i>, as well as their influencing factors. This article provides scientific evidence for the production of high-quality <i>S. rugoso-annulata</i> mushrooms, the extraction of bioactive components, post-harvest storage, and culinary processing, aiming to promote the consumption of <i>S. rugoso-annulata</i> and the health of consumers.https://www.mdpi.com/2309-608X/9/8/792<i>S. rugoso-annulata</i>nutritional componentsbioactive componentsflavor componentsdrying |
| spellingShingle | Lei Huang Chunmei He Can Si Hongyu Shi Jun Duan Nutritional, Bioactive, and Flavor Components of Giant Stropharia (<i>Stropharia rugoso-annulata</i>): A Review Journal of Fungi <i>S. rugoso-annulata</i> nutritional components bioactive components flavor components drying |
| title | Nutritional, Bioactive, and Flavor Components of Giant Stropharia (<i>Stropharia rugoso-annulata</i>): A Review |
| title_full | Nutritional, Bioactive, and Flavor Components of Giant Stropharia (<i>Stropharia rugoso-annulata</i>): A Review |
| title_fullStr | Nutritional, Bioactive, and Flavor Components of Giant Stropharia (<i>Stropharia rugoso-annulata</i>): A Review |
| title_full_unstemmed | Nutritional, Bioactive, and Flavor Components of Giant Stropharia (<i>Stropharia rugoso-annulata</i>): A Review |
| title_short | Nutritional, Bioactive, and Flavor Components of Giant Stropharia (<i>Stropharia rugoso-annulata</i>): A Review |
| title_sort | nutritional bioactive and flavor components of giant stropharia i stropharia rugoso annulata i a review |
| topic | <i>S. rugoso-annulata</i> nutritional components bioactive components flavor components drying |
| url | https://www.mdpi.com/2309-608X/9/8/792 |
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