ReviewMolecules (Basel, Switzerland)2021
Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach.
Review in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 50 papers.
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Who cites it
50 citing papers in PubMed.
- Comparative Analysis of Physicochemical Composition and Antioxidant Properties of Three Edible Mushroom Varieties.Molecules (Basel, Switzerland) · 2026Article
- Development of Skimmed Goat Milk Functional Ingredient Enriched with Grape Pomace Seed andFoods (Basel, Switzerland) · 2026Article
- Physicochemical, Structural, and Nutritional Properties of Termite Mushroom-Fortified Tofu and Its Antioxidant Activity During In Vitro Digestion.Foods (Basel, Switzerland) · 2026Article
- Nutritional Components and Anti-Alcoholic Liver Disease Activity of Selenium-EnrichedFoods (Basel, Switzerland) · 2026Article
- Non-Volatile Bioactive Properties of Mushroom Extracts (Molecules (Basel, Switzerland) · 2026Article
- Mushrooms as Sustainable Protein Alternatives: Nutritional-Functional Characterization and Innovative Applications in Meat Analogs, Functional Snacks, and Beverages.Foods (Basel, Switzerland) · 2026Review
- The Diet-Microbiota-Polyamine Axis in Intestinal Aging: Microbial Pathways, Functional Foods, and Physiological Implications.Nutrients · 2026Review
- Characterization of Children with Intellectual Disabilities and Relevance of MushroomNutrients · 2026Article
- Effects of Whey and Plant-Based Additives on Technological and Microbiological Characterization of Fermented Raw-Dried Pork Meat Snacks of Human Grade Standard.Foods (Basel, Switzerland) · 2025Article
- Research on Development and Challenges of Forest Food Resources from an Industrial Perspective-Alternative Protein Food Industry as an Example.Foods (Basel, Switzerland) · 2025Review
- Neuroprotective and Neurotrophic Potential ofNutrients · 2025Article
- Proteins from Edible Mushrooms: Nutritional Role and Contribution to Well-Being.Foods (Basel, Switzerland) · 2025Review
- Harnessing the Nutritional Value, Therapeutic Applications, and Environmental Impact of Mushrooms.Food science & nutrition · 2025Review
- Assessment of the productive and biodegradative non-enzymatic performance of Pleurotus mushrooms grown on agricultural wastes of sugarcane bagasse and banana leaves.World journal of microbiology & biotechnology · 2025Article
- The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products.Foods (Basel, Switzerland) · 2025Review
- Mushrooms as Nutritional Powerhouses: A Review of Their Bioactive Compounds, Health Benefits, and Value-Added Products.Foods (Basel, Switzerland) · 2025Review
- Rheological and Gelling Properties of Chicken-Mushroom Hybrid Gel for Flexitarian-Friendly Functional Food Applications.Foods (Basel, Switzerland) · 2025Article
- The Emerging Role of Oyster Mushrooms as a Functional Food for Complementary Cancer Therapy.Foods (Basel, Switzerland) · 2025Review
- Mushroom marvels: understanding their role in human health.Frontiers in nutrition · 2025Review
- Nutritional, Nutraceutical, and Medicinal Potential ofFood science & nutrition · 2025Review
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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Registered trials
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