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Nutritional composition and nutraceutical properties of the Pleurotus fruiting bodies: Potential use as food ingredient

2017; Elsevier BV; Volume: 58; Linguagem: Inglês

10.1016/j.jfca.2017.01.016

1096-0481

Jorge Alberto Carrasco-González, Sergio O. Serna‐Saldívar, Janet A. Gutiérrez‐Uribe,

Phytochemicals and Antioxidant Activities

Pleurotus is a genus of edible mushrooms widely cultivated throughout the world in a variety of substrates and conditions which have an impact on the content of macronutrients and mycochemicals. It is an excellent source of crude fiber and β-glucans (10.3% and 25.9%, respectively). Particularly for P. ostreatus, the Amino Acid Score (AAS) meets the nutritional requirements of all essential amino acids for adults. The use of substrates containing bioactive compounds or supplemented with minerals, as well as postharvest treatments are some strategies to increase the nutraceutical value of Pleurotus species. P. ostreatus contains high quality protein and fiber (mainly β-glucans) that may be used as a functional food ingredient. Polysaccharides bioactivity and functionality depend on the degree of polymerization, branching and esterification with sulfates and other substituents groups. Pleurotus genus possess a unique mycochemical profile with proven antimicrobial, antiviral, anticancer, antioxidant, hypolipidemic, hypocholesterolemic, antihyperglycemic and immunomodulatory effects. It has been demonstrated that Pleurotus flour can be incorporated into baked goods and dairy products without significantly affecting their functional properties or sensorial attributes. The elaboration of processed foods supplemented with Pleurotus flour is a promising area of study to enhance their nutritional and nutraceutical values.