Effects of different processing methods on nutrients, bioactive compounds, and biological activities of Chanterelle mushroom (Cantharellus cibarius): A review

Sanem Bulam; Nebahat Üstün; Aysun Pekşen

EN

Effects of different processing methods on nutrients, bioactive compounds, and biological activities of Chanterelle mushroom (Cantharellus cibarius): A review

Abstract

Edible wild mushrooms (EWM) called as “forest meat” are highly demanded functional foods and nutraceuticals due to their rich macro and micronutrients, aroma compounds, bioactive components, and high commercial significance. Cantharellus cibarius Fr. is an ectomycorrhizal, culinary-medicinal mushroom that has been consumed as a food and therapeutic agent from Eurasia to the Americas and Africa for centuries. Fresh and processed C. cibarius are among the most economically significant species of the EWM trade in Turkey and all over the world. These mushrooms not only have a wonderful apricot-like flavour but also a soft, non-crumbling texture. However, like all fresh EWM, C. cibarius deteriorate so quickly that once harvested from nature, rapidly progressive changes are observed in nutritional quality, biological activity, and physical and sensory properties. Therefore, apart from traditional methods such as cooking, drying, freezing, and pickling, new processing technologies with different pretreatments and various post-harvest storage conditions are applied to extend the shelf life of C. cibarius mushrooms and to maintain their nutritional, phytochemical and sensory quality. This review focuses on recent studies on these different mushroom preservation and processing methods and their effects on nutrient and biocompound content, and sensory and bioactivity properties of C. cibarius.

Keywords

Biological activity , Cantharellus cibarius , Nutritional quality , Post-harvest quality , Processing method

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Review

Authors

Sanem Bulam ^*
0000-0001-8069-760X
Türkiye

Nebahat Üstün
0000-0003-2165-9245
Türkiye

Aysun Pekşen
0000-0002-9601-5041
Türkiye

Publication Date

December 6, 2021

Submission Date

October 4, 2021

Acceptance Date

December 1, 2021

Published in Issue

Year 1970 Volume: 2 Number: 2

IZ

https://izlik.org/JA42KF43WB

APA

Bulam, S., Üstün, N., & Pekşen, A. (2021). Effects of different processing methods on nutrients, bioactive compounds, and biological activities of Chanterelle mushroom (Cantharellus cibarius): A review. European Food Science and Engineering, 2(2), 52-58. https://izlik.org/JA42KF43WB

Effects of different processing methods on nutrients, bioactive compounds, and biological activities of Chanterelle mushroom (Cantharellus cibarius): A review

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Effects of different processing methods on nutrients, bioactive compounds, and biological activities of Chanterelle mushroom (Cantharellus cibarius): A review

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

IZ

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