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Oyster Mushroom (Pleurotus ostreatus) as a Healthy Ingredient for Sustainable Functional Food Production

Year 2022, Volume: 13 Issue: 3, 131 - 143, 30.12.2022

Sanem Bulam Nebahat Üstün Aysun Pekşen

Abstract

The oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is one of the most popular edible mushrooms. P. ostreatus contains important essential nutrients for human nutrition and is a natural source used in both traditional and modern medicine. Nowadays, P. ostreatus has been used in vitro studies as food additive in the development of value-added functional foods such as meat, bakery, and dairy products, traditional foods, and various alcoholic and non-alcoholic beverages. Fresh and other forms of P. ostreatus have been used for food fortification, the improvement of sensory quality and the physicochemical properties of foods and prolonging the shelf life of functional foods. In this review, potential of use of P. ostreatus as food additive in sustainable functional food production and its effects on food quality were emphasized.

Keywords

Pleurotus ostreatus functional food nutrient biological activity

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Sürdürülebilir Fonksiyonel Gıda Üretimi İçin Sağlıklı Bir Bileşen Olarak İstiridye Mantarı (Pleurotus ostreatus)

Year 2022, Volume: 13 Issue: 3, 131 - 143, 30.12.2022

Sanem Bulam Nebahat Üstün Aysun Pekşen

Abstract

İstiridye mantarı (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) en popüler yenilebilir mantarlardan biridir. P. ostreatus, insan beslenmesi açısından önemli temel besin ögelerini içermektedir ve hem geleneksel hem de modern tıpta kullanılan doğal bir kaynaktır. Günümüzde P. ostreatus in vitro çalışmalarda et, unlu mamuller ve süt ürünleri, geleneksel gıdalar ve çeşitli alkollü ve alkolsüz içecekler gibi katma değerli fonksiyonel gıdaların geliştirilmesinde gıda katkı maddesi olarak kullanılmaktadır. P. ostreatus'un taze ve diğer formları gıdaların güçlendirilmesi, duyusal kalitesinin ve fizikokimyasal özelliklerinin geliştirilmesi ve fonksiyonel gıdaların raf ömrünün uzatılması için kullanılmaktadır. Bu derlemede, P. ostreatus'un gıda katkı maddesi olarak sürdürülebilir fonksiyonel gıda üretiminde kullanım potansiyeli ve gıda kalitesi üzerindeki etkileri üzerinde durulmuştur.

Keywords

Pleurotus ostreatus fonksiyonel gıda besi ögesi biyolojik aktivite

Project Number

-

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Details

Primary Language English
Journal Section REWIEV ARTICLE
Authors

Sanem Bulam 0000-0001-8069-760X

Nebahat Üstün 0000-0003-2165-9245

Aysun Pekşen 0000-0002-9601-5041

Project Number -
Publication Date December 30, 2022
Published in Issue Year 2022 Volume: 13 Issue: 3

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APA Bulam, S., Üstün, N., & Pekşen, A. (2022). Oyster Mushroom (Pleurotus ostreatus) as a Healthy Ingredient for Sustainable Functional Food Production. Mantar Dergisi, 13(3), 131-143. https://doi.org/10.30708/mantar.1192063
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