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

Yıl 2021, Cilt 2, Sayı 2, 52 - 58, 06.12.2021

Öz

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.

Kaynakça

  • Aisala, H., Sola, J., Hopia, A., Linderborg, K. M. & Sandell, M. (2019). Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID. Food Chemistry, 283, 566-578. https://doi.org/10.1016/j.foodchem.2019.01.053
  • Azeem, U., Hakeem, K. R. & Ali, M. (2020). Fungi for Human Health, Current Knowledge and Future Perspectives. Switzerland: Springer. https://doi.org/10.1007/978-3-030-58756-7
  • Badalyan, S. M. & Rapior, S. (2020). Perspectives of biomedical application of macrofungi. Current Trends in Biomedical Engineering & Biosciences, 19, 556024. http://doi.org/10.19080/CTBEB.2020.19.556024
  • Bulam, S., Üstün, N. Ş. and Pekşen, A. (2018a). The most popular edible wild mushrooms in Vezirköprü District of Samsun Province. Turkish Journal of Agriculture - Food Science and Technology, 6, 189-194. https://doi.org/10.24925/turjaf.v6i2.189-194.1547
  • Bulam, S., Üstün, N. Ş. & Pekşen, A. (2018b). Mushroom foreign trade of Turkey in the last decade. International Congress on Engineering and Life Science (ICELIS 2018), Kastamonu, Turkey.
  • Bulam, S., Pekşen, A. & Üstün, N. Ş. (2019a). Yenebilir ve tıbbi mantarların gıda ürünlerinde kullanım potansiyeli. Mantar Dergisi, 10, 137-151. https://doi.org/10.30708.mantar.644367
  • Bulam, S., Üstün, N. Ş. & Pekşen, A. (2019b). Yenebilir doğa mantarlarının bazı fiziksel ve fizikokimyasal özellikleri ile mineral madde içeriklerinin belirlenmesi. Mantar Dergisi, 10, 193-203. https://doi.org/10.30708.mantar.638995
  • Cateni, F., Gargano, M. L., Procida, G., Venturella, G., Cirlincione, F. & Ferraro, V. (2021). Mycochemicals in wild and cultivated mushrooms: nutrition and health. Phytochemistry Reviews. https://doi.org/10.1007/s11101-021-09748-2
  • Dimitrijevic, M. V., Mitic, V. D., Jovanovic, O. P., Stankov Jovanovic, V. P., Nikolic, J. S., Petrovic, G. M. & Stojanovic, G. S. (2018). Comparative study of fatty acids profile in eleven wild mushrooms of Boletacea and Russulaceae families. Chemistry & Biodiversity, 15, e1700434. https://doi.org/10.1002/cbdv.201700434
  • Drewnowska, M., Hanc, A., Baralkiewicz, D. & Falandysz, J. (2017). Pickling of Chanterelle Cantharellus cibarius mushrooms highly reduce cadmium contamination. Environmental Science and Pollution Research, 24, 21733-21738. https://doi.org/10.1007/s11356-017-9819-2
  • Falandysz, J. & Drewnowska, M. (2017). Cooking can decrease mercury contamination of a mushroom meal: Cantharellus cibarius and Amanita fulva. Environmental Science and Pollution Research, 24, 13352-13357. https://doi.org/10.1007/s11356-017-8933-5
  • Ho, L. -H., Zulkifli, N. A. & Tan, T. -C. (2020). Edible mushroom: Nutritional properties, potential nutraceutical values, and its utilisation in food product development. An Introduction to Mushroom (pp. 1-19). IntechOpen. http://dx.doi.org/10.5772/intechopen.91827
  • Jablonska-Rys, E., Slawinska, A. & Szwajgier, D. (2016). Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of Oyster (Pleurotus ostreatus) and Chanterelle (Cantharellus cibarius) mushrooms. Food Science and Biotechnology, 25, 439-444. https://doi.org/10.1007/s10068-016-0060-4
  • Kala, K., Krakowska, A., Zieba, P., Opoka, W. & Muszynska, B. (2021). Effect of conservation methods on the bioaccessibility of bioelements from in vitro-digested edible mushrooms. Journal of the Science of Food and Agriculture, 101, 3481-3488. https://doi.org/10.1002/jsfa.10979
  • Kozarski, M., Klaus, A., Vunduk, J., Zizak, Z., Niksic, M., Jakovljevic, D., Vrvic, M. M. & Van Griensven, L. J. L. D. (2015). Nutraceutical properties of the methanolic extract of edible mushroom Cantharellus cibarius (Fries): Primary mechanisms. Food & Function, 6, 1875-1886. https://doi.org/10.1039/c5fo00312a
  • Manninen, H., Rotola-Pukkila, M., Aisala, H., Hopia, A. & Laaksonen, T. (2018). Free amino acids and 5′-nucleotides in Finnish forest mushrooms. Food Chemistry, 247, 23-28. https://doi.org/10.1016/j.foodchem.2017.12.014
  • Marathe, S. J., Hamzi, W., Bashein, A. M., Deska, J., Seppänen-Laakso, T., Singhal R. S. & Shamekh, S. (2021). Anti-angiogenic effect of Cantharellus cibarius extracts, its correlation with lipoxygenase inhibition, and role of the bioactives therein. Nutrition and Cancer. https://doi.org/10.1080/01635581.2021.1909739
  • Marçal, S., Sousa, A., S., Taofiq, O., Antunes, F., Morais, A. M. M. B., Freitas, A. C., Barros, L., Ferreira, I. C. F. R. & Pintado, M. (2021). Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms. Trends in Food Science & Technology, 110, 418-431. https://doi.org/10.1016/j.tifs.2021.02.007
  • Mittermeier, V. K., Dunkel, A. & Hofmann, T. (2018). Discovery of taste modulating octadecadien-12-ynoic acids in Golden Chanterelles (Cantharellus cibarius). Food Chemistry, 269, 53-62. https://doi.org/10.1016/j.foodchem.2018.06.123
  • Muszynska, B., Kala, K., Firlej, A. & Sulkowska-Ziaja, K. (2016a). Cantharellus cibarius - Culinary-medicinal mushroom content and biological activity. Acta Poloniae Pharmaceutica - Drug Research, 73, 589-598.
  • Muszyńska, B., Zajac, M., Kała, K., Rojowski, J. & Opoka, W. (2016b). Thermal processing can affect zinc availability in some edible mushrooms. LWT - Food Science and Technology, 69, 424-429. http://dx.doi.org/10.1016/j.lwt.2016.01.078
  • Nasiry, D., Khalatbary, A. R. & Ebrahimzadeh, M. A. (2017). Anti-inflammatory and wound-healing potential of Golden Chanterelle mushroom, Cantharellus cibarius (Agaricomycetes). International Journal of Medicinal Mushrooms, 19, 893-903. https://doi.org/10.1615/IntJMedMushrooms.2017024674
  • Niego, A. G., Rapior, S., Thongklang, N., Raspé, O., Jaidee, W., Lumyong, S. & Hyde, K. D. (2021). Macrofungi as a nutraceutical source: Promising bioactive compounds and market value. Journal of Fungi, 7, 397. https://doi.org/10.3390/jof7050397
  • Novakovic, S., Djekic, I., Klaus, A., Vunduk, J., Djordjevic, V., Tomovi´c, V., Šoji´c, B., Koci´c-Tanackov, S., Lorenzo, J. M., Barba, F. J. & Tomasevic, I. (2019). The effect of Cantharellus cibarius addition on quality characteristics of frankfurter during refrigerated storage. Foods, 8, 635. https://doi.org/10.3390/foods8120635
  • Novakovic, S., Dekic, I., Klaus, A., Vunduk, J., Dordevic, V., Tomovic, V., Šojic, B., Kocic-Tanackov, S. & Tomasevic, I. (2020). Antioxidant activity of mushrooms in vitro and in frankfurters. Meat Technology, 61, 62-69. https://doi.org/10.18485/meattech.2020.61.1.5
  • Nowacka-Jechalke, N., Nowak, R., Juda, M., Malm, A., Lemieszek, M., Rzeski, W. & Kaczyński, Z. (2018). New biological activity of the polysaccharide fraction from Cantharellus cibarius and its structural characterization. Food Chemistry, 268, 355-361. https://doi.org/10.1016/j.foodchem.2018.06.106
  • Nyman, A. A. T., Aachmann, F. L., Rise, F., Ballance, S. & Samuelsen, A. B. C. (2016). Structural characterization of a branched (1 → 6)-α-mannan and β-glucans isolated from the fruiting bodies of Cantharellus cibarius. Carbohydrate Polymers, 146, 197-207. http://dx.doi.org/10.1016/j.carbpol.2016.03.052
  • Ozturk, B., Havsut, E. & Yildiz, K. (2021). Delaying the postharvest quality modifications of Cantharellus cibarius mushroom by applying citric acid and modified atmosphere packaging. LWT - Food Science and Technology, 138, 110639. https://doi.org/10.1016/j.lwt.2020.110639
  • Panchak, L. V., Ya Antonyuk, L., Zyn, A. R. & Antonyuk, V. (2020). Extractive substances of fruit body Golden Chanterelle (Cantharellus cibarius Fr.) and Hedgehog mushroom (Hydnum repandum Fr.). Emirates Journal of Food and Agriculture, 32, 826-834. https://doi.org/10.9755/ejfa.2020.v32.i11.2195
  • Pekşen, A., Bulam, S. & Üstün, N. Ş. (2016). Edible wild mushrooms sold in Giresun local markets. 1st International Mediterranean Science and Engineering Congress (IMSEC 2016), Adana, Turkey.
  • Pekşen, A. & Kaplan, M. (2017). Ordu ilinin ekonomik öneme sahip yenilebilen doğa mantarları. Akademik Ziraat Dergisi, 6, 335-342.
  • Politowicz, J., Lech, K., Sanchez-Rodriguez, L., Szumny, A. & Carbonell-Barrachina, A. A. (2017). Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method. Journal of the Science of Food and Agriculture, 97, 5223-5232. https://doi.org/10.1002/jsfa.8406
  • Ramteke, A. Y., Nayak, A., Sagar, A., Kesari, S. K. & Ramteke, P. W. (2020). Recent advances in mushrooms preservation. International Journal of Chemical Studies, 8, 2376-2381. e-ISSN: 2321-4902
  • Salihović, M., Pazalja, M., Huremović, M., Ajanović, A. & Tahirović, I. (2021). Chemical ingredients of fresh and dry wild mushrooms from Bosnia and Herzegovina. Asian Journal of Pharmaceutical Research and Health Care, 13, 1-9. https://doi.org/10.18311/ajprhc/2021/27646
  • Sumic, Z., Tepic, A., Vidovic, S., Vakula, A., Vladic, J. & Pavlic, B. (2017). Process optimization of Chanterelle (Cantharellus cibarius) mushrooms vacuum drying. Journal of Food Processing and Preservation, 41, e12822. https://doi.org/10.1111/jfpp.12822
  • Thakur, M. P. (2018). Advances in post‑harvest technology and value additions of edible mushrooms. Indian Phytopathology, 71, 303-315. https://doi.org/10.1007/s42360-018-0060-9
  • Thu, Z. M., Myo, K. K., Aung, H. T., Clericuzio, M., Armijos, C. & Vidari, G. (2020). Bioactive phytochemical constituents of wild edible mushrooms from Southeast Asia. Molecules, 25, 1972. https://doi.org/10.3390/molecules25081972
  • Turfan, N., Ayan, S., Akın, Ş. S. & Akın, E. (2019). Nutritional and antioxidant variability of some wild and cultivated edible mushrooms from Kastamonu rural areas. Turkish Journal of Agriculture - Food Science and Technology, 7, 11-16. https://doi.org/10.24925/turjaf.v7isp3.11-16.3094
  • Uthan, E. T., Senturk, H., Uyanoglu, M. & Yamaç, M. (2021). First report on the in vivo prebiotic, biochemical, and histological effects of crude polysaccharide fraction of Golden Chantharelle mushroom, Cantharellus cibarius (Agaricomycetes). International Journal of Medicinal Mushrooms, 23, 67-77. https://doi.org/10.1615/IntJMedMushrooms.2021038233
  • Üstün, N. Ş., Bulam, S. & Pekşen, A. (2018). The use of mushrooms and their extracts and compounds in functional foods and nutraceuticals. 1. International Technology Sciences and Design Symposium (ITESDES), Giresun, Turkey.
  • Xue, Z., Hao, J., Yu, W. & Kou, X. (2017). Effects of processing and storage preservation technologies on nutritional quality and biological activities of edible fungi: A review. Journal of Food Process Engineering, 40, e12437. https://doi.org/10.1111/jfpe.12437
  • Zhang, K., Pu, Y. -Y. & Sun, D. -W. (2018). Recent advances in quality preservation of postharvest mushrooms (Agaricus bisporus): A review. Trends in Food Science & Technology, 78, 72-82. https://doi.org/10.1016/j.tifs.2018.05.012

Yıl 2021, Cilt 2, Sayı 2, 52 - 58, 06.12.2021

Öz

Kaynakça

  • Aisala, H., Sola, J., Hopia, A., Linderborg, K. M. & Sandell, M. (2019). Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID. Food Chemistry, 283, 566-578. https://doi.org/10.1016/j.foodchem.2019.01.053
  • Azeem, U., Hakeem, K. R. & Ali, M. (2020). Fungi for Human Health, Current Knowledge and Future Perspectives. Switzerland: Springer. https://doi.org/10.1007/978-3-030-58756-7
  • Badalyan, S. M. & Rapior, S. (2020). Perspectives of biomedical application of macrofungi. Current Trends in Biomedical Engineering & Biosciences, 19, 556024. http://doi.org/10.19080/CTBEB.2020.19.556024
  • Bulam, S., Üstün, N. Ş. and Pekşen, A. (2018a). The most popular edible wild mushrooms in Vezirköprü District of Samsun Province. Turkish Journal of Agriculture - Food Science and Technology, 6, 189-194. https://doi.org/10.24925/turjaf.v6i2.189-194.1547
  • Bulam, S., Üstün, N. Ş. & Pekşen, A. (2018b). Mushroom foreign trade of Turkey in the last decade. International Congress on Engineering and Life Science (ICELIS 2018), Kastamonu, Turkey.
  • Bulam, S., Pekşen, A. & Üstün, N. Ş. (2019a). Yenebilir ve tıbbi mantarların gıda ürünlerinde kullanım potansiyeli. Mantar Dergisi, 10, 137-151. https://doi.org/10.30708.mantar.644367
  • Bulam, S., Üstün, N. Ş. & Pekşen, A. (2019b). Yenebilir doğa mantarlarının bazı fiziksel ve fizikokimyasal özellikleri ile mineral madde içeriklerinin belirlenmesi. Mantar Dergisi, 10, 193-203. https://doi.org/10.30708.mantar.638995
  • Cateni, F., Gargano, M. L., Procida, G., Venturella, G., Cirlincione, F. & Ferraro, V. (2021). Mycochemicals in wild and cultivated mushrooms: nutrition and health. Phytochemistry Reviews. https://doi.org/10.1007/s11101-021-09748-2
  • Dimitrijevic, M. V., Mitic, V. D., Jovanovic, O. P., Stankov Jovanovic, V. P., Nikolic, J. S., Petrovic, G. M. & Stojanovic, G. S. (2018). Comparative study of fatty acids profile in eleven wild mushrooms of Boletacea and Russulaceae families. Chemistry & Biodiversity, 15, e1700434. https://doi.org/10.1002/cbdv.201700434
  • Drewnowska, M., Hanc, A., Baralkiewicz, D. & Falandysz, J. (2017). Pickling of Chanterelle Cantharellus cibarius mushrooms highly reduce cadmium contamination. Environmental Science and Pollution Research, 24, 21733-21738. https://doi.org/10.1007/s11356-017-9819-2
  • Falandysz, J. & Drewnowska, M. (2017). Cooking can decrease mercury contamination of a mushroom meal: Cantharellus cibarius and Amanita fulva. Environmental Science and Pollution Research, 24, 13352-13357. https://doi.org/10.1007/s11356-017-8933-5
  • Ho, L. -H., Zulkifli, N. A. & Tan, T. -C. (2020). Edible mushroom: Nutritional properties, potential nutraceutical values, and its utilisation in food product development. An Introduction to Mushroom (pp. 1-19). IntechOpen. http://dx.doi.org/10.5772/intechopen.91827
  • Jablonska-Rys, E., Slawinska, A. & Szwajgier, D. (2016). Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of Oyster (Pleurotus ostreatus) and Chanterelle (Cantharellus cibarius) mushrooms. Food Science and Biotechnology, 25, 439-444. https://doi.org/10.1007/s10068-016-0060-4
  • Kala, K., Krakowska, A., Zieba, P., Opoka, W. & Muszynska, B. (2021). Effect of conservation methods on the bioaccessibility of bioelements from in vitro-digested edible mushrooms. Journal of the Science of Food and Agriculture, 101, 3481-3488. https://doi.org/10.1002/jsfa.10979
  • Kozarski, M., Klaus, A., Vunduk, J., Zizak, Z., Niksic, M., Jakovljevic, D., Vrvic, M. M. & Van Griensven, L. J. L. D. (2015). Nutraceutical properties of the methanolic extract of edible mushroom Cantharellus cibarius (Fries): Primary mechanisms. Food & Function, 6, 1875-1886. https://doi.org/10.1039/c5fo00312a
  • Manninen, H., Rotola-Pukkila, M., Aisala, H., Hopia, A. & Laaksonen, T. (2018). Free amino acids and 5′-nucleotides in Finnish forest mushrooms. Food Chemistry, 247, 23-28. https://doi.org/10.1016/j.foodchem.2017.12.014
  • Marathe, S. J., Hamzi, W., Bashein, A. M., Deska, J., Seppänen-Laakso, T., Singhal R. S. & Shamekh, S. (2021). Anti-angiogenic effect of Cantharellus cibarius extracts, its correlation with lipoxygenase inhibition, and role of the bioactives therein. Nutrition and Cancer. https://doi.org/10.1080/01635581.2021.1909739
  • Marçal, S., Sousa, A., S., Taofiq, O., Antunes, F., Morais, A. M. M. B., Freitas, A. C., Barros, L., Ferreira, I. C. F. R. & Pintado, M. (2021). Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms. Trends in Food Science & Technology, 110, 418-431. https://doi.org/10.1016/j.tifs.2021.02.007
  • Mittermeier, V. K., Dunkel, A. & Hofmann, T. (2018). Discovery of taste modulating octadecadien-12-ynoic acids in Golden Chanterelles (Cantharellus cibarius). Food Chemistry, 269, 53-62. https://doi.org/10.1016/j.foodchem.2018.06.123
  • Muszynska, B., Kala, K., Firlej, A. & Sulkowska-Ziaja, K. (2016a). Cantharellus cibarius - Culinary-medicinal mushroom content and biological activity. Acta Poloniae Pharmaceutica - Drug Research, 73, 589-598.
  • Muszyńska, B., Zajac, M., Kała, K., Rojowski, J. & Opoka, W. (2016b). Thermal processing can affect zinc availability in some edible mushrooms. LWT - Food Science and Technology, 69, 424-429. http://dx.doi.org/10.1016/j.lwt.2016.01.078
  • Nasiry, D., Khalatbary, A. R. & Ebrahimzadeh, M. A. (2017). Anti-inflammatory and wound-healing potential of Golden Chanterelle mushroom, Cantharellus cibarius (Agaricomycetes). International Journal of Medicinal Mushrooms, 19, 893-903. https://doi.org/10.1615/IntJMedMushrooms.2017024674
  • Niego, A. G., Rapior, S., Thongklang, N., Raspé, O., Jaidee, W., Lumyong, S. & Hyde, K. D. (2021). Macrofungi as a nutraceutical source: Promising bioactive compounds and market value. Journal of Fungi, 7, 397. https://doi.org/10.3390/jof7050397
  • Novakovic, S., Djekic, I., Klaus, A., Vunduk, J., Djordjevic, V., Tomovi´c, V., Šoji´c, B., Koci´c-Tanackov, S., Lorenzo, J. M., Barba, F. J. & Tomasevic, I. (2019). The effect of Cantharellus cibarius addition on quality characteristics of frankfurter during refrigerated storage. Foods, 8, 635. https://doi.org/10.3390/foods8120635
  • Novakovic, S., Dekic, I., Klaus, A., Vunduk, J., Dordevic, V., Tomovic, V., Šojic, B., Kocic-Tanackov, S. & Tomasevic, I. (2020). Antioxidant activity of mushrooms in vitro and in frankfurters. Meat Technology, 61, 62-69. https://doi.org/10.18485/meattech.2020.61.1.5
  • Nowacka-Jechalke, N., Nowak, R., Juda, M., Malm, A., Lemieszek, M., Rzeski, W. & Kaczyński, Z. (2018). New biological activity of the polysaccharide fraction from Cantharellus cibarius and its structural characterization. Food Chemistry, 268, 355-361. https://doi.org/10.1016/j.foodchem.2018.06.106
  • Nyman, A. A. T., Aachmann, F. L., Rise, F., Ballance, S. & Samuelsen, A. B. C. (2016). Structural characterization of a branched (1 → 6)-α-mannan and β-glucans isolated from the fruiting bodies of Cantharellus cibarius. Carbohydrate Polymers, 146, 197-207. http://dx.doi.org/10.1016/j.carbpol.2016.03.052
  • Ozturk, B., Havsut, E. & Yildiz, K. (2021). Delaying the postharvest quality modifications of Cantharellus cibarius mushroom by applying citric acid and modified atmosphere packaging. LWT - Food Science and Technology, 138, 110639. https://doi.org/10.1016/j.lwt.2020.110639
  • Panchak, L. V., Ya Antonyuk, L., Zyn, A. R. & Antonyuk, V. (2020). Extractive substances of fruit body Golden Chanterelle (Cantharellus cibarius Fr.) and Hedgehog mushroom (Hydnum repandum Fr.). Emirates Journal of Food and Agriculture, 32, 826-834. https://doi.org/10.9755/ejfa.2020.v32.i11.2195
  • Pekşen, A., Bulam, S. & Üstün, N. Ş. (2016). Edible wild mushrooms sold in Giresun local markets. 1st International Mediterranean Science and Engineering Congress (IMSEC 2016), Adana, Turkey.
  • Pekşen, A. & Kaplan, M. (2017). Ordu ilinin ekonomik öneme sahip yenilebilen doğa mantarları. Akademik Ziraat Dergisi, 6, 335-342.
  • Politowicz, J., Lech, K., Sanchez-Rodriguez, L., Szumny, A. & Carbonell-Barrachina, A. A. (2017). Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method. Journal of the Science of Food and Agriculture, 97, 5223-5232. https://doi.org/10.1002/jsfa.8406
  • Ramteke, A. Y., Nayak, A., Sagar, A., Kesari, S. K. & Ramteke, P. W. (2020). Recent advances in mushrooms preservation. International Journal of Chemical Studies, 8, 2376-2381. e-ISSN: 2321-4902
  • Salihović, M., Pazalja, M., Huremović, M., Ajanović, A. & Tahirović, I. (2021). Chemical ingredients of fresh and dry wild mushrooms from Bosnia and Herzegovina. Asian Journal of Pharmaceutical Research and Health Care, 13, 1-9. https://doi.org/10.18311/ajprhc/2021/27646
  • Sumic, Z., Tepic, A., Vidovic, S., Vakula, A., Vladic, J. & Pavlic, B. (2017). Process optimization of Chanterelle (Cantharellus cibarius) mushrooms vacuum drying. Journal of Food Processing and Preservation, 41, e12822. https://doi.org/10.1111/jfpp.12822
  • Thakur, M. P. (2018). Advances in post‑harvest technology and value additions of edible mushrooms. Indian Phytopathology, 71, 303-315. https://doi.org/10.1007/s42360-018-0060-9
  • Thu, Z. M., Myo, K. K., Aung, H. T., Clericuzio, M., Armijos, C. & Vidari, G. (2020). Bioactive phytochemical constituents of wild edible mushrooms from Southeast Asia. Molecules, 25, 1972. https://doi.org/10.3390/molecules25081972
  • Turfan, N., Ayan, S., Akın, Ş. S. & Akın, E. (2019). Nutritional and antioxidant variability of some wild and cultivated edible mushrooms from Kastamonu rural areas. Turkish Journal of Agriculture - Food Science and Technology, 7, 11-16. https://doi.org/10.24925/turjaf.v7isp3.11-16.3094
  • Uthan, E. T., Senturk, H., Uyanoglu, M. & Yamaç, M. (2021). First report on the in vivo prebiotic, biochemical, and histological effects of crude polysaccharide fraction of Golden Chantharelle mushroom, Cantharellus cibarius (Agaricomycetes). International Journal of Medicinal Mushrooms, 23, 67-77. https://doi.org/10.1615/IntJMedMushrooms.2021038233
  • Üstün, N. Ş., Bulam, S. & Pekşen, A. (2018). The use of mushrooms and their extracts and compounds in functional foods and nutraceuticals. 1. International Technology Sciences and Design Symposium (ITESDES), Giresun, Turkey.
  • Xue, Z., Hao, J., Yu, W. & Kou, X. (2017). Effects of processing and storage preservation technologies on nutritional quality and biological activities of edible fungi: A review. Journal of Food Process Engineering, 40, e12437. https://doi.org/10.1111/jfpe.12437
  • Zhang, K., Pu, Y. -Y. & Sun, D. -W. (2018). Recent advances in quality preservation of postharvest mushrooms (Agaricus bisporus): A review. Trends in Food Science & Technology, 78, 72-82. https://doi.org/10.1016/j.tifs.2018.05.012

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Bilimi ve Teknolojisi
Bölüm Review
Yazarlar

Sanem BULAM> (Sorumlu Yazar)
GİRESUN ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
0000-0001-8069-760X
Türkiye


Nebahat ÜSTÜN>
ONDOKUZ MAYIS ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
0000-0003-2165-9245
Türkiye


Aysun PEKŞEN>
ONDOKUZ MAYIS ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, BAHÇE BİTKİLERİ BÖLÜMÜ
0000-0002-9601-5041
Türkiye

Yayımlanma Tarihi 6 Aralık 2021
Gönderilme Tarihi 4 Ekim 2021
Kabul Tarihi 1 Aralık 2021
Yayınlandığı Sayı Yıl 2021, Cilt 2, Sayı 2

Kaynak Göster

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 . Retrieved from https://dergipark.org.tr/tr/pub/efse/issue/65403/1004483