Bioactive compounds, nutraceutical values and its application in food product development of oyster mushroom

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY Journal of Future Foods Pub Date : 2023-12-14 DOI:10.1016/j.jfutfo.2023.11.005

Phuritshabam Vivekanandini Devi, Jasmin Islam, Pameena Narzary, Daisy Sharma, Farhanaz Sultana

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Abstract

Oyster mushroom (Pleurotus ostreatus) is one of the popular edible mushrooms and is widely cultivated throughout the world for its unique delicacy in flavor, aroma and taste. They exhibit excellent sources of biological proteins, fiber, vitamins, and minerals. Moreover, their demands are increasing due to the presence of bioactive components such as phenol, flavonoid, terpenes, polysaccharides and reported to possess anti-microbial, anti-cancer, anti-hyperlipidemia, anti-diabetic, anti-inflammatory and immunostimulant activity. Owing to their beneficial health effects, they act as a potential source for formulation of functional or value-added food products. The objective of the review is to emphasize the remarkable nutritional properties and their significant relationship concerning health-promoting properties which view oyster mushrooms as a superfood and plant-based- nutraceuticals food.

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杏鲍菇的生物活性化合物、营养保健价值及其在食品开发中的应用

杏鲍菇（Pleurotus ostreatus）是广受欢迎的食用菌之一，因其独特的风味、香气和口感而在世界各地广泛种植。它们是生物蛋白质、纤维、维生素和矿物质的绝佳来源。此外，由于含有酚、类黄酮、萜烯、多糖等生物活性成分，并据报道具有抗微生物、抗癌、抗高脂血症、抗糖尿病、抗炎和免疫刺激活性，因此对它们的需求也在不断增加。由于其有益健康的作用，它们成为配制功能性或增值食品的潜在来源。本综述旨在强调杏鲍菇的显著营养特性及其与促进健康特性之间的重要关系，从而将杏鲍菇视为一种超级食品和植物营养保健食品。

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来源期刊

Journal of Future Foods

CiteScore

5.80

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0.00%

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