<i>Pleurotus</i> Genus as a Potential Ingredient for Meat Products
Edible mushrooms are considered an important source of nutritional and bioactive compounds. In this review, the findings of macronutrients, bioactive compounds, antioxidant activity, and antimicrobials against foodborne pathogens of some <i>Pleurotus</i> spp., as well as their potential...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/6/779 |
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| author | Brisa del Mar Torres-Martínez Rey David Vargas-Sánchez Gastón Ramón Torrescano-Urrutia Martin Esqueda Javier Germán Rodríguez-Carpena Juana Fernández-López Jose Angel Perez-Alvarez Armida Sánchez-Escalante |
| author_facet | Brisa del Mar Torres-Martínez Rey David Vargas-Sánchez Gastón Ramón Torrescano-Urrutia Martin Esqueda Javier Germán Rodríguez-Carpena Juana Fernández-López Jose Angel Perez-Alvarez Armida Sánchez-Escalante |
| author_sort | Brisa del Mar Torres-Martínez |
| collection | DOAJ |
| description | Edible mushrooms are considered an important source of nutritional and bioactive compounds. In this review, the findings of macronutrients, bioactive compounds, antioxidant activity, and antimicrobials against foodborne pathogens of some <i>Pleurotus</i> spp., as well as their potential use as an ingredient in the meat industry are discussed. The results show that <i>Pleurotus</i> spp. are an important source of proteins and amino acids, carbohydrates, minerals, and vitamins. Additionally, the presence of some bioactive components, such as polysaccharides (α-glucans, β-glucans, and so on), proteins/enzymes and peptides (eryngin, pleurostrin, and others) phenolic acids (<i>p</i>-coumaric, chlorogenic, cinnamic, ferulic, gallic, protocatechuic, and others) and flavonoids (chrysin, naringenin, myricetin, quercetin, rutin, or the like) has been demonstrated. Several works evidenced the use of <i>Pleurotus</i> spp. in some meat and meat products (patties, sausages, paste, and suchlike) as a novel ingredient in order to improve their chemical composition and functional health promoting properties, as well as to increase their physicochemical and sensory attributes. In conclusion, the use of <i>Pleurotus</i> is a promissory strategy for the development of natural additives rich in nutritional and bioactive components for meat and meat product formulation. |
| first_indexed | 2024-03-09T19:51:11Z |
| format | Article |
| id | doaj.art-69b2d3e0e78e4980a236c9e84568dd7b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:51:11Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-69b2d3e0e78e4980a236c9e84568dd7b2023-11-24T01:09:46ZengMDPI AGFoods2304-81582022-03-0111677910.3390/foods11060779<i>Pleurotus</i> Genus as a Potential Ingredient for Meat ProductsBrisa del Mar Torres-Martínez0Rey David Vargas-Sánchez1Gastón Ramón Torrescano-Urrutia2Martin Esqueda3Javier Germán Rodríguez-Carpena4Juana Fernández-López5Jose Angel Perez-Alvarez6Armida Sánchez-Escalante7Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, MexicoCoordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, MexicoCoordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, MexicoCoordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, MexicoUnidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Compostela 67300, MexicoIPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University (CIAGRO-UMH), Orihuela, 03312 Alicante, SpainIPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University (CIAGRO-UMH), Orihuela, 03312 Alicante, SpainCoordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, MexicoEdible mushrooms are considered an important source of nutritional and bioactive compounds. In this review, the findings of macronutrients, bioactive compounds, antioxidant activity, and antimicrobials against foodborne pathogens of some <i>Pleurotus</i> spp., as well as their potential use as an ingredient in the meat industry are discussed. The results show that <i>Pleurotus</i> spp. are an important source of proteins and amino acids, carbohydrates, minerals, and vitamins. Additionally, the presence of some bioactive components, such as polysaccharides (α-glucans, β-glucans, and so on), proteins/enzymes and peptides (eryngin, pleurostrin, and others) phenolic acids (<i>p</i>-coumaric, chlorogenic, cinnamic, ferulic, gallic, protocatechuic, and others) and flavonoids (chrysin, naringenin, myricetin, quercetin, rutin, or the like) has been demonstrated. Several works evidenced the use of <i>Pleurotus</i> spp. in some meat and meat products (patties, sausages, paste, and suchlike) as a novel ingredient in order to improve their chemical composition and functional health promoting properties, as well as to increase their physicochemical and sensory attributes. In conclusion, the use of <i>Pleurotus</i> is a promissory strategy for the development of natural additives rich in nutritional and bioactive components for meat and meat product formulation.https://www.mdpi.com/2304-8158/11/6/779edible mushroomschemical compositionbioactive compoundsmeat products |
| spellingShingle | Brisa del Mar Torres-Martínez Rey David Vargas-Sánchez Gastón Ramón Torrescano-Urrutia Martin Esqueda Javier Germán Rodríguez-Carpena Juana Fernández-López Jose Angel Perez-Alvarez Armida Sánchez-Escalante <i>Pleurotus</i> Genus as a Potential Ingredient for Meat Products Foods edible mushrooms chemical composition bioactive compounds meat products |
| title | <i>Pleurotus</i> Genus as a Potential Ingredient for Meat Products |
| title_full | <i>Pleurotus</i> Genus as a Potential Ingredient for Meat Products |
| title_fullStr | <i>Pleurotus</i> Genus as a Potential Ingredient for Meat Products |
| title_full_unstemmed | <i>Pleurotus</i> Genus as a Potential Ingredient for Meat Products |
| title_short | <i>Pleurotus</i> Genus as a Potential Ingredient for Meat Products |
| title_sort | i pleurotus i genus as a potential ingredient for meat products |
| topic | edible mushrooms chemical composition bioactive compounds meat products |
| url | https://www.mdpi.com/2304-8158/11/6/779 |
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