Sürdürülebilir Kalkınma Amaçları
Yayınlar
- Kitap BölümüYalnız künye2026Fungi-Derived Food Additives and Flavors
Arpa Zemzemoğlu, Tuba Eda; Eker, Tülin
The growing global population, the decline in edible food sources, technological advancements, and limited time have led to significant changes in society's eating habits. The increasing preference for ready-to-eat and semi-prepared foods has also resulted in higher consumption of food additives. In today's conditions, food additives are used at various stages of the food supply chain, from farm to fork, for different purposes. However, excessive intake of food additives may have negative health effects. For this reason, there has been a growing interest in natural food additives in recent years. Due to their functional properties, edible mushrooms are widely used as versatile ingredients in food product development. This chapter aims to determine the potential of edible mushrooms as food additives. Edible mushrooms can be used as meat substitutes in various food products, reducing fat and animal protein content while increasing dietary fiber and amino acid levels. When used as fat replacers, they lower fat levels in processed foods and enhance sensory properties. When incorporated as flour substitutes in baked goods, they boost dietary fiber, protein content, and antioxidant capacity. Additionally, mushrooms act as natural salt and phosphate substitutes, reducing sodium levels in meat products and replacing synthetic additives while maintaining sensory acceptability and product quality. Mushrooms also have great potential as natural colorants. Their natural origin, low-cost and high-yield production, and wide color spectrum make them suitable for use as food additives. These multifunctional roles of edible mushrooms highlight their potential to enhance nutritional profiles and promote sustainability in food formulations.