The basidiomycetes fungi belonging to the genus Pleurotus could make an important contribution to sustainable functional food design because they possess an elevated protein content with a valuable essential amino acid scoring pattern, a unique dietary fibre profile, mainly comprised of branched β-glucan, high levels of some vitamins of the B group, vitamin D, Fe, Zn, Cu, Se and some bioactive mycochemicals, while the Na and fat contents are low. Moreover, Pleurotus spp. can grow efficiently on various clean byproducts of food processing, such as wheat straw, wheat stalk and spent beer grain, thus representing a sustainable food source. This review illustrates the compositional variability of Pleurotus spp. grown on various by-products, in order to clarify its potential ability to address the needs of populations with endemic nutritional deficiencies as well as those populations at risk or affected by some chronic diseases. The perspectives for Pleurotus applications in functional foods decisively depend on consumers’ acceptability. Hence, the sensory properties of Pleurotus spp. are also clarified herein. Lastly, the three main strategies of functional food development using Pleurotus spp. are summarized, namely its use as a fortifying agent, high-cost protein replacer and prebiotic ingredient.

Circular reuse of bio-resources : the role of Pleurotus spp. in the development of functional foods / V. Lavelli, C. Proserpio, F. Gallotti, M. Laureati, E. Pagliarini. - In: FOOD & FUNCTION. - ISSN 2042-6496. - 9:3(2018 Mar), pp. 1353-1372. [10.1039/c7fo01747b]

Circular reuse of bio-resources : the role of Pleurotus spp. in the development of functional foods

V. Lavelli
Primo
;
C. Proserpio;F. Gallotti;M. Laureati;E. Pagliarini
2018

Abstract

The basidiomycetes fungi belonging to the genus Pleurotus could make an important contribution to sustainable functional food design because they possess an elevated protein content with a valuable essential amino acid scoring pattern, a unique dietary fibre profile, mainly comprised of branched β-glucan, high levels of some vitamins of the B group, vitamin D, Fe, Zn, Cu, Se and some bioactive mycochemicals, while the Na and fat contents are low. Moreover, Pleurotus spp. can grow efficiently on various clean byproducts of food processing, such as wheat straw, wheat stalk and spent beer grain, thus representing a sustainable food source. This review illustrates the compositional variability of Pleurotus spp. grown on various by-products, in order to clarify its potential ability to address the needs of populations with endemic nutritional deficiencies as well as those populations at risk or affected by some chronic diseases. The perspectives for Pleurotus applications in functional foods decisively depend on consumers’ acceptability. Hence, the sensory properties of Pleurotus spp. are also clarified herein. Lastly, the three main strategies of functional food development using Pleurotus spp. are summarized, namely its use as a fortifying agent, high-cost protein replacer and prebiotic ingredient.
Pleurotus; functional food; sustainability; waste; by-product; sensory
Settore AGR/15 - Scienze e Tecnologie Alimentari
   Biotechnological strategies for the conversion of Winemaking byproducts and their recycling into the food chain: development of new concepts of use
   ReMarcForFood
   FONDAZIONE CARIPLO
   2016-0740
mar-2018
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/557420
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