Edible mushrooms as a natural source of food ingredient/additive replacer

Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer?s growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.Fil: Rangel Vargas, Esmeralda. Universidad Autónoma del Estado de Hidalgo; MéxicoFil: Rodriguez, Jose Antonio. Universidad Autónoma del Estado de Hidalgo; MéxicoFil: Domínguez, Jorge Rubén. No especifíca;Fil: Lorenzo, José Manuel. Universidad de Vigo; EspañaFil: Sosa, Maria Elena. Universidad de Guanajuato; MéxicoFil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Rosmini, Marcelo Raul. Universidad Nacional del Litoral; ArgentinaFil: Pérez Alvarez, José Angel. Universidad de Miguel Hernández; EspañaFil: Teixeira, Alfredo. Instituto Politecnico de Braganca; PortugalFil: Santos, Eva María. Universidad Autónoma del Estado de Hidalgo; Méxic