Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

Abstract

Consumers are increasingly interested in nutritious, safe and healthy muscle food products with reduced salt and fat that benefit their well-being. Hence, food processors are constantly in search of natural bioactive ingredients that offer health benefits beyond their nutritive values without affecting the quality of the products. Mushrooms are considered as next-generation healthy food components. Owing to their low content of fat, high-quality proteins, dietary fibre and the presence of nutraceuticals, they are ideally preferred in formulation of low-caloric functional foods. There is a growing trend to fortify muscle food with edible mushrooms to harness their goodness in terms of nutritive, bioactive and therapeutic values. The incorporation of mushrooms in muscle foods assumes significance, as it is favourably accepted by consumers because of its fibrous structure that mimics the texture with meat analogues offering unique taste and umami flavour. This review outlines the current knowledge in the literature about the nutritional richness, functional bioactive compounds and medicinal values of mushrooms offering various health benefits. Furthermore, the effects of functional ingredients of mushrooms in improving the quality and sensory attributes of nutritionally superior and next-generation healthier muscle food products are also highlighted in this paper.

Keywords: bioactive compounds; fish; functional ingredients; functional muscle foods; meat; mushrooms; quality aspects.

Figure 1

Schematic diagram depicting health promoting and medicinal properties of mushroom bioactive ingredients (MW = Molecular weight; NK cell-Natural killer cell; PP-complex: Protein-polysaccharide complex; SCFA = Short-chain fatty acids).

Figure 2

Schematic diagram showing the influence of mushroom nutrients on quality attributes of muscle foods vis-à-vis human health effects.