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

Öz

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.

Anahtar Kelimeler

• Pleurotus ostreatus
• fonksiyonel gıda
• besi ögesi
• biyolojik aktivite

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

Öz

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.

Anahtar Kelimeler

• Pleurotus ostreatus
• functional food
• nutrient
• biological activity

Kaynakça

1. Adebayo, E. A. and Oloke, J. K. (2017). Oyster Mushroom (Pleurotus Species); A Natural Functional Food. J. Microbiol. Biotech. Food Sci., 7 (3) 254-264. DOI: 10.15414/Jmbfs.2017/18.7.3.254-264
2. Agarwal, S., Kushwaha, A., Verma, V. and Singh, M. P. (2017). Nutritional Attributes of Pleurotus Mushroom. In: Singh, M.P., Verma, V., Singh, A.K. (Eds.). Incredible World of Biotechnology. Nova Science Publishers, Inc. pp. 13-24. ISBN: 978-1-53611-097-5
3. Ajala, A. S. and Taiwo, T. F. (2018). Study on Supplementation of ‘Ogi’ with Oyster Mushroom Flour (Pleurotus ostreatus). J. Nutr. Health Food Eng., 8 (3) 287-291. DOI: 10.15406/Jnhfe.2018.08.00284
4. Anusiya, G., Gowthama Prabu, U., Yamini, N. V., Sivarajasekar, N., Rambabu, K., Bharath, G. and Banat, F. (2021). A Review of the Therapeutic and Biological Effects of Edible and Wild Mushrooms. Bioengineered, 12 (2) 11239-11268. DOI: 10.1080/21655979.2021.2001183
5. Arora, B., Kamal, S. and Sharma, V. P. (2018). Nutritional and Quality Characteristics of Instant Noodles Supplemented with Oyster Mushroom (P. ostreatus). J. Food Process. Preserv., 42 (2) E13521. DOI: 10.1111/Jfpp.13521
6. Azeez, L., Adedokun, S., Adeoti, A. and Babalola, J. (2018). Quality Characteristics of Fortified Bread Produced from Cassava and Mushroom Flours. J. Food Process. Technol., 9 (3) 9-13. DOI: 10.4172/2157-7110.1000724
7. Bakratsas, G., Polydera, A., Katapodis, P. and Stamatis, H. (2021). Recent Trends in Submerged Cultivation of Mushrooms and Their Application as a Source of Nutraceuticals and Food Additives. Future Foods, 4, 100086. DOI: 10.1016/J.Fufo.2021.100086
8. Baltacıoğlu, C., Baltacıoğlu, H., Seyhan, R., Uğur, Ö. and Avcu, O. (2021). Investigation of the Effect of Oyster Mushroom (Pleurotus ostreatus) Powder on Biscuit Production and Effect on Quality Criteria by Fourier-Transform Infrared Spectroscopy. J. Food Process. Preserv., 45, E15174. DOI: 10.1111/Jfpp.15174

9. Barh, A., Sharma, V. P., Annepu, S. K., Kamal, S., Sharma, S. and Bhatt, P. (2019). Genetic Improvement in Pleurotus (Oyster Mushroom): A Review. 3 Biotech 9, 322. DOI: 10.1007/s13205-019-1854-x
10. Beşir, İ., Kırmızıkaya, E. S., Çaylar, M. and Koçer, F. (2019). Pleurotus ostreatus (Jacq.) P. Kumm. Kullanılarak Dondurmanın Proteince Zenginleştirilmesi. Mantar Dergisi, 10 (özel sayı) 178-185. DOI:10.30708.mantar.641685
11. Bulam, S., Üstün, N. Ş. and Pekşen, A. (2018). β-Glucans: An Important Bioactive Molecule of Edible and Medicinal Mushrooms. A. Türkmen (Ed.), 1. International Technology Sciences and Design Symposium (ITESDES) Proceeding Book, (pp. 1242-1258). Giresun-Türkiye. ISBN: 978-975-2481-10-7
12. Bulam, S., Üstün, N. Ş. and Pekşen, A. (2019a). Evaluation of Nutritional and Medicinal Values of Edible Wild and Cultivated Pleurotus ostreatus. Turk. J. Agric. - Food Sci. Techn., 7 (12) 2054-2061. DOI: 10.24925/Turjaf.V7i12.2054-2061.2730
13. Bulam, S., Üstün, N. Ş. and Pekşen, A. (2019b). Yenebilir Doğa Mantarlarının Bazı Fiziksel ve Fizikokimyasal Özellikleri ile Mineral Madde İçeriklerinin Belirlenmesi. Mantar Dergisi, 10 (Special Volume) 193-203. DOI: 10.30708.Mantar.638995
14. Bulam, S., Pekşen, A. and Üstün, N. Ş. (2019c). Yenebilir ve Tıbbi Mantarların Gıda Ürünlerinde Kullanım Potansiyeli. Mantar Dergisi, 10 (Special Volume) 137-151. DOI: 10.30708.Mantar.644367
15. Bulam, S., Üstün, N. Ş. and Pekşen, A. (2019d). Health Benefits of Ganoderma lucidum as a Medicinal Mushroom. Turk. J. Agric. - Food Sci. Techn., 7 (sp1) 84-93. DOI: 10.24925/Turjaf.V7isp1.84-93.2728
16. Carrasco-González, J. A., Serna-Saldívar, S. O. and Gutiérrez-Uribe, J. A. (2017). Nutritional Composition and Nutraceutical Properties of The Pleurotus Fruiting Bodies: Potential Use as Food Ingredient. J. Food Compost. Anal., 58, 69-81. DOI: 10.1016/J.Jfca.2017.01.016
17. Cateni, F., Gargano, M. L., Procida, G., Venturella, G., Cirlincione, F. and Ferraro, V. (2021). Mycochemicals in Wild and Cultivated Mushrooms: Nutrition and Health. Phytochem. Rev., 1-45. DOI: 10.1007/S11101-021-09748-2
18. Cerón-Guevara, M. I., Rangel-Vargas, E., Lorenzo, J. M., Bermúdez, R., Pateiro, M., Rodríguez, J. A., Sánchez-Ortega, I. and Santos, E. M. (2020a). Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour. Foods, 9 (6) 760. DOI: 10.3390/Foods9060760
19. Cerón-Guevara, M. I., Rangel-Vargas, E., Lorenzo, J. M., Bermúdez, R., Pateiro, M., Rodriguez, J. A., Sanchez-Ortega, I. and Santos, E. M. (2020b). Effect of the Addition of Edible Mushroom Flours (Agaricus bisporus and Pleurotus ostreatus) On Physicochemical and Sensory Properties of Cold-Stored Beef Patties. J. Food Process. Preserv., 44 (3) E14351. DOI: 10.1111/Jfpp.14351
20. Cerón-Guevara, M. I., Santos, E. M., Lorenzo, J. M., Pateiro, M., Bermúdez-Piedra, R., Rodríguez, J. A., Castro-Rosas, J. and Rangel-Vargas, E. (2021). Partial Replacement of Fat and Salt in Liver Pâté by Addition of Agaricus bisporus and Pleurotus ostreatus Flour. Int. J. Food Sci. Technol., 56 (12) 6171-6181. DOI: 10.1111/Ijfs.15076
21. Cornelia, M. and Chandra, J. (2019). Utilization of White Oyster Mushroom Powder (Pleurotus ostreatus) in the Making of Biscuit as Emergency Food Product. Eurasia J. Biosci., 13 (2) 1859-1866.
22. Das, A. K., Nanda, P. K., Dandapat, P., Bandyopadhyay, S., Gullón, P., Sivaraman, G. K., Mcclements, D. J., Gullón, B. and Lorenzo, J. (2021). Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach. Molecules, 26, 2463. DOI:10.3390/Molecules26092463
23. Doğan, N., Doğan, C. and Hayoğlu, İ. (2017). Pleurotus ostreatus Mantarının Cips Üretiminde Kullanımı. Harran Tarım ve Gıda Bil. Der., 21 (2) 133-142. DOI: 10.29050/Harranziraat.321116
24. Doğan, N., Doğan, C., Çam, M. and Hayoğlu, İ. (2020). Optimization and comparison of three cooking methods for wheat flour‐oyster mushroom (P. ostreatus) powder composite chips. J. Food Process. Preserv., 44 (11) e14873. DOI: 10.1111/jfpp.14873
25. Doğan, N. and Doğan, C. (2022). Egzotik Bazı Mantarların (Pleurotus ostreatus, Pleurotus eryngii, Hericium erinaceus) Fizikokimyasal, Biyoaktif ve Duyusal Özelliklerinin Belirlenmesi. Mantar Dergisi, 13 (1), 30-36. DOI: 10.30708.mantar 993480
26. Dorin, Ţ. and Melinda, F. (2021). Sustainable and Healthy Food Ingredients: Characterization and Application in Functional Products. In: Arshad, M. S., Ahmad, M. H. (Eds.). Functional Foods. Intechopen. pp. 88-193. DOI: 10.5772/Intechopen.100165
27. Doroški, A., Klaus, A., Režek Jambrak, A. and Djekic, I. (2022). Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom (Pleurotus ostreatus): A Review. Sustainability, 14, 12509. DOI: 10.3390/su141912509
28. El-Ramady, H., Abdalla, N., Fawzy, Z., Badgar, K., Llanaj, X., Tör˝os, G., Hajdú, P., Eid, Y. and Prokisch, J. (2022). Green Biotechnology of Oyster Mushroom (Pleurotus ostreatus L.): A Sustainable Strategy for Myco-Remediation and Bio-Fermentation. Sustainability, 14, 3667. DOI: 10.3390/ su14063667
29. Eren, E. and Pekşen, A. (2019). Türkiye’de Kültür Mantarı Üretimi ve Teknolojik Gelişmeler. Mantar Dergisi, 10 (özel sayı), 225-233. DOI:10.30708.mantar.649141
30. Espinosa-Páez, E., Hernández-Luna, C. E., Longoria-García, S., Martínez-Silva, P. A., Ortiz-Rodríguez, I., Villarreal-Vera, M. T. and Cantú-Saldaña, C. M. (2021). Pleurotus ostreatus: A Potential Concurrent Biotransformation Agent/Ingredient on Development of Functional Foods (Cookies). LWT-Food Sci. Technol., 148, 111727. DOI: 10.1016/j.lwt.2021.111727
31. Farooq, M., Rakha, A., Hassan, J. U., Solangi, I. A., Shakoor, A., Bakhtiar, M., Khan, M. N., Khan, S., Ahmad, I., Ahmed, S. and Yunyang, W. (2021). Physicochemical and Nutritional Characterization of Mushroom Powder Enriched Muffins. J. Innov. Sci., 7 (1) 110-120. DOI: 10.17582/Journal.Jis/2021/7.1.110.120
32. Farzana, T., Mohajan, S., Hossain, M. N. and Ahmed, M. M. (2017). Formulation of a Protein and Fibre-Enriched Soy-Mushroom Health Drink Powder Compared to Locally Available Health Drink Powders. Mal. J. Nutr., 23 (1) 129-138.
33. Galappaththi, M. C. A., Dauner, L., Madawala S. and Karunarathna, S. C. (2021). Nutritional and Medicinal Benefits of Oyster (Pleurotus) Mushrooms: A Review. Fungal Biotec., 1 (2) 65-87. DOI: 10.5943/Funbiotec/1/2/5
34. Ghosh, K. (2016). A Review: Edible Mushrooms as Source of Dietary Fiber and Its Health Effects. J. Phys. Sci., 21, 129-137.
35. Golak-Siwulska, I., Kałużewicz, A., Spiżewski, T., Siwulski, M. and Sobieralski, K. (2018). Bioactive Compounds and Medicinal Properties of Oyster Mushrooms (Pleurotus sp.). Folia Hort., 30 (2) 191-201. DOI: 10.2478/Fhort-2018-0012
36. Gonzalez, A., Cruz, M., Losoya, C., Nobre, C., Loredo, A., Rodríguez, R., Contreras, J. and Belmares, R. (2020). Edible Mushrooms as a Novel Protein Source for Functional Foods. Food Funct., 11, 7400-7414. DOI: 10.1039/D0fo01746a
37. Gopal, J., Sivanesan, I., Muthu, M. and Oh, J.-W. (2022). Scrutinizing the Nutritional Aspects of Asian Mushrooms, Its Commercialization and Scope for Value-Added Products. Nutrients, 14, 3700. DOI: 10.3390/nu14183700
38. Güner, A., Akata, I., Akgül, H., Akyüz, E., Alkayış, M. F., Allı, H., Asal, D., Asan, A., Aydınkal, R. M., Aydoğdu, H., Can, M., Çıngay, B., Çimen, A. Ö., Doğan, H. H., Erdoğdu, M., Gemici, A., Genç, S. H., Giray, G., İkinci, N., İnci, Ş., Kabaktepe, Ş., Kadıoğlu, Z., Kanoğlu, S. S., Karaltı, İ., Kaşık, G., Kaya, A., Keskin, M., Kırbağ, S., Körüklü, S. T., Kültür, Ş., Özcan, A., Özkale, E., Özkan, A. M., Öztekin, M., Öztürk, C., Sarısoy, G., Selçuk, F., Sesli, E., Sevindik, M., Sözen, K. B., Tekşen, M., Ulukapı, M., Yalçınkaya, R. and Yaşarkan, O. (2020). Türkçe Mantar Adları. E. Sesli, A. Asan, F. Selçuk (Eds.). Türkiye Mantarları Listesi. İstanbul: Ali Nihat Gökyiğit Vakfı. ISBN: 978-605-70004-2-2
39. Ho, L. H., Zulkifli, N. A. and Tan, T. C. (2020). Edible Mushroom: Nutritional Properties, Potential Nutraceutical Values, and Its Utilization in Food Product Development. In: Passari, A. K., Sánchez, S. (Eds.). An Introduction to Mushroom. Intechopen. pp. 1-19. DOI: 10.5772/Intechopen.91827
40. Hozova, B., Kuniak, L. and Kelemova, B. (2004). Application of β-Glucans Isolated from Mushrooms Pleurotus ostreatus (Pleuran) and Lentinula edodes (Lentinan) for Increasing the Bioactivity of Yoghurts. Czech J. Food Sci., 22, 204-214. DOI: 10.17221/3425-CJFS
41. Ishara, J. R. M., Sila, D. N., Kenji, G. M. and Buzera, A. K. (2018). Nutritional and Functional Properties of Mushroom (Agaricus bisporus & Pleurotus ostreatus) and Their Blends with Maize Flour. Am. J. Food Sci. Technol., 6 (1) 33-41. DOI: 10.12691/Ajfst-6-1-6
42. Kaur, R., Sood, A., Kanotra, M., Arora, S., Subramaniyan, V., Bhatia, S., Al-Harrasi, A., Aleya, L. and Behl, T. (2021). Pertinence of Nutriments for a Stalwart Body. Environ. Sci. Pollut. Res. Int., 1-21. DOI: 10.1007/S11356-021-16060-1
43. Khider, M., Elbanna, K., Seoudi, O. and El-Fakharany, A. (2015). Lactic Acid Fermented Permeates and Mushroom Powder (Pleurotus ostreatus HK 35) for Improvement of the Nutritional Value and Quality of Pan Bread. Int. J. Curr. Microbiol. App. Sci., 4 (8) 723-736.
44. Khider, M., Seoudi, O. and Abdelaliem, Y. F. (2017). Functional Processed Cheese Spreads with High Nutritional Value as Supplemented with Fresh and Dried Mushrooms. Int. J. Nutr. Food Sci., 6 (1) 45-52. DOI: 10.11648/J.Ijnfs.20170601.18
45. Kibar, B. and Pekşen, A. (2008). Modelling the Effects of Temperature and Light Intensity on the Development and Yield of Different Pleurotus Species. Agric. Trop. Subtrop., 41 (2) 68-73.
46. Kumar, K., Mehra, R., Guiné, R. P. F., Lima, M. J., Kumar, N., Kaushik, R., Ahmed, N., Yadav, A. N. and Kumar, H. (2021). Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects. Foods, 10, 2996. DOI: 10.3390/foods10122996
47. Kumaresan, K., Gopalakrishnan, S., Sivasamy, R. K., Alagu, T. and Sathishkumar, T. (2022). Fortification of Soy Milk with Prebiotic Natural β-Glucan Derived from Edible Mushrooms Pleurotus ostreatus and Agaricus bisporus. J. Appl. Biol. Biotech., 10 (01) 157-163. DOI: 10.7324/JABB.2021.100119
48. Lavelli, V., Proserpio, C., Gallotti, F., Laureati, M. and Paglia, E. (2018). Circular Reuse of Bio-resources: The Role of Pleurotus spp. in the Development of Functional Foods. Food Funct., 9 1353-1372. DOI: 10.1039/c7fo01747b
49. Lesa, K. N., Khandaker, M. U., Iqbal, F. M. R., Sharma, R., Islam, F., Mitra, S. and Emran, T. B. (2022). Nutritional Value, Medicinal Importance, and Health-Promoting Effects of Dietary Mushroom (Pleurotus ostreatus). J. Food Qual., 2022, Article ID 2454180. DOI: 10.1155/2022/2454180
50. Michael, H. W., Bultosa, G. and Pant, L. M. (2011). Nutritional Contents of Three Edible Oyster Mushrooms Grown on Two Substrates at Haramaya, Ethiopia, and Sensory Properties of Boiled Mushroom and Mushroom Sauce. Int. J. Food Sci. Technol., 46, 732-738. DOI: 10.1111/J.1365-2621.2010.02543.X
51. Mongkontanawat, N. and Phuangborisut, S. (2019). Product Development of Mushroom Beverage with High β-Glucan Content from Local Mushrooms. Int. J. Agric. Technol., 15 (6) 959-974.
52. Morris, H. J., Llauradó, G., Beltrán, Y., Lebeque, Y., Bermúdez, R. C., García, N., Gaime‐Perraud, I. and Moukha, S. (2017). The Use of Mushrooms in The Development of Functional Foods, Drugs, and Nutraceuticals: Functional Food Properties and Applications. In: Ferreira, I.C.F.R, Morales, P., Barros, L. (Eds.). Wild Plants, Mushrooms and Nuts. John Wiley, Sons, Ltd. pp. 123-157. DOI: 10.1002/9781118944653.Ch5
53. Muyanja, C., Kyambadde, D. and Namugumya, B. (2014). Effect of pretreatments and drying methods on chemical composition and sensory evaluation of oyster mushroom (Pluerotus oestreatus) powder and soup. J. Food Process. Preserv., 38 (1) 457-465. DOI:10.1111/j.1745-4549.2012.00794.x
54. Nande, P. J. (2017). Sensory Characteristics of Papad Prepared Using Mushroom Powder. Int. J. Ad. Nutr. Health Sci., 5 (1) 234-241. DOI: 10.23953/cloud.ijanhs.111
55. Niego, A. G., Rapior, S., Thongklang, N., Raspé, O., Jaidee, W., Lumyong, S. and Hyde, K. D. (2021). Macrofungi as a Nutraceutical Source: Promising Bioactive Compounds and Market Value. J. Fungi, 7, 397. DOI: 10.3390/Jof7050397
56. Okamura, T., Ogata, T., Minamoto, N., Takeno, T., Noda, H., Fukuda, S. and Ohsugi, M. (2001). Characteristics of Wine Produced by Mushroom Fermentation. Biosci. Biotechnol. Biochem., 65 (7) 1596-1600. DOI: 10.1271/Bbb.65.1596
57. Okamura-Matsui, T., Tomoda, T., Fukuda, S. and Ohsugi, M. (2003). Discovery of Alcohol Dehydrogenase from Mushrooms and Application to Alcoholic Beverages. J. Mol. Catal., B: Enzym., 23, 133-144. DOI: 10.1016/S1381-1177(03)00079-1
58. Oyetayo, V. O. and Oyedeji, R. R. (2017). Proximate and Mineral Composition of Bread Fortified with Mushroom (Plerotus ostreatus and Calocybe indica). Microbiol. Res. J. Int., 19 (4) 1-9. DOI: 10.9734/MRJI/2017/32133
59. Ozen, T., Kızıl, D., Yenigun, S., Cesur, H. and Turkekul, I. (2019). Evaluation of Bioactivities, Phenolic and Metal Content of Ten Wild Edible Mushrooms from Western Black Sea Region of Turkey. Int. J. Med. Mushrooms, 21 (10) 979-994. DOI: 10.1615/Intjmedmushrooms.2019031927
60. Özünlü, O. and Ergezer, H. (2020). Possibilities of Using Dried Oyster Mushroom (Pleurotus ostreatus) in the Production of Beef Salami. J. Food Process. Preserv., 45, E15117. DOI: 10.1111/Jfpp.15117
61. Pachekrepapol, U., Thangrattana, M. and Kitikangsadan, A. (2022). Impact of Oyster Mushroom (Pleurotus ostreatus) on Chemical, Physical, Microbiological and Sensory Characteristics of Fish Burger Prepared from Salmon and Striped Catfish Filleting By-Product. Int. J. Gastron. Food Sci., 30, 100598. DOI: 10.1016/j.ijgfs.2022.100598
62. Park, M. J., Lee, J. S., Lee, B. and Lee, J. S. (2001). Development of Natural Seasoning Based on Mushroom. J. East Asian Soc. Diet. Life, 11, 196-203.
63. Parvin, R., Farzana, T., Mohajan, S., Rahman, H. and Rahman, S. S. (2020). Quality Improvement of Noodles with Mushroom Fortified and Its Comparison with Local Branded Noodles. NFS J., 20, 37-42. DOI: 10.1016/J.Nfs.2020.07.002
64. Pekşen, A., Bulam, S. and Üstün, N. Ş. (2016). Edible Wild Mushrooms Sold in Giresun Local Markets. In: Özcanlı, M., Serin, H., Çalık, A. (Eds.). 1st International Mediterranean Science and Engineering Congress (IMSEC 2016) Proceedings Book. Adana, Türkiye. 26-28 October 2016. Çukurova University. pp: 3358-3362. E-ISBN: 978-975-7537-12-31
65. Pe ́Rez Montes, A., Rangel-Vargas, E., Lorenzo, J. M., Romero, L. and Santos, E. M. (2021). Edible Mushrooms as a Novel Trend in the Development of Healthier Meat Products. Curr. Opin. Food Sci., 37, 118-124. DOI: 10.1016/J.Cofs.2020.10.004
66. Piska, K., Sułkowska-Ziaja, K. and Muszyńska, B. (2017). Edible Mushroom Pleurotus ostreatus (Oyster Mushroom) –Its Dietary Significance and Biological Activity. Acta Sci. Pol. Hortorum Cultus, 16 (1), 151–161.
67. Raghavendra, V. B., Venkitasamy, C., Pan, Z. and Nayak, C. (2018). Functional Foods from Mushroom. In: Gupta, V. K., Treichel, H., Shapaval, V. (O.), De Oliveira, L. A., Tuohy, M. G. (Eds.). Microbial Functional Foods and Nutraceuticals. John Wiley, Sons Ltd. pp. 65-91. DOI: 10.1002/9781119048961.Ch4
68. Rai, R. D. and Arumuganathan, T. (2008). Post Harvest Technology of Mushrooms. Technical Bulletin. Chambaghat, Solan: Director National Research Centre for Mushroom (ICAR).
69. Rangel-Vargas, E., Rodriguez, J. A., Domínguez, R., Lorenzo, J. M., Sosa, M. E., Andrés, S. C., Rosmini, M., Pérez-Alvarez, J. A., Teixeira, A. and Santos, E. M. (2021). Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer. Foods, 10, 2687. DOI: 10.3390/Foods10112687
70. Reis, F. S., Martins, A., Vasconcelos, M. H., Morales, P. and Ferreira, I. C. F. R. (2017). Functional Foods Based on Extracts or Compounds Derived from Mushrooms. Trends Food Sci. Technol., 66, 48-62. DOI:10.1016/J.Tifs.2017.05.010
71. Royse, D. J., Baars, J. and Tan, Q. (2017). Current Overview of Mushroom Production in the World. In: Diego, C.Z., Pardo-Gimenez, A. (Eds.). Edible and Medicinal Mushrooms. John Wiley, Sons, Ltd. pp. 5-13. DOI: 10.1002/9781119149446.Ch2
72. Sałata, A., Lemieszek, M. and Parzymies, M. (2018). The Nutritional and Health Properties of an Oyster Mushroom (Pleurotus ostreatus (Jacq. Fr) P. Kumm.). Acta Sci. Pol. Hortorum Cultus, 17 (2) 185-197. DOI: 10.24326/Asphc.2018.2.16
73. Salehi, F. (2019). Characterization of Different Mushrooms Powder and Its Application in Bakery Products: A Review. Int. J. Food Prop., 22 (1) 1375-1385. DOI: 10.1080/10942912.2019.1650765
74. Sarikurkcu, C., Sarikurkcu, R. T., Akata, I. and Tepe, B. (2020). Metal Concentration and Health Risk Assessment of Fifteen Wild Mushrooms Collected from the Ankara University Campus (Turkey). Environ. Sci. Pollut. Res., 27, 32474-32480. DOI: 10.1007/S11356-020-09530-5
75. Sheikh, M. A. M., Kumar, A., Islam, M. M. and Mahomud, M. S. (2010). The Effects of Mushroom Powder on the Quality of Cake. Progress. Agric., 21 (1,2) 205-214. DOI: 10.3329/Pa.V21i1-2.16769.
76. Singh, V. and Lakshmi, B. K. (2015). Development and Quality Evaluation of Ready to Use Sweet Potato and Mushroom (Pleurotus ostreatus) Tikki Mix. J. Food Process. Technol., 6, 509. DOI:10.4172/2157-7110.1000509
77. Singh, K. and Thakur, M. (2016). Formulation, Organoleptic and Nutritional Evaluation of Value Added Baked Product Incorporating Oyster Mushrooms (Pleurotus ostreatus) Powder. Int. J. Food Sci. Nutr., 1, 16-20.
78. Süfer, Ö., Bozok, F. and Demir, H. (2016). Usage of Edible Mushrooms in Various Food Products. Turkish J. Agric. Food Sci. Technol., 4 (3) 144-149. DOI: 10.24925/Turjaf.V4i3.144-149.599
79. Thakur, M. P. (2020). Advances in Mushroom Production: Key to Food, Nutritional and Employment Security: A Review. Indian Phytopathol., 73, 377-395. DOI: 10.1007/S42360-020-00244-9
80. Turfan, N., Pekşen, A., Kibar, B. and Ünal, S. (2018). Determination of Nutritional and Bioactive Properties in Some Selected Wild Growing and Cultivated Mushrooms from Turkey. Acta Sci. Pol. Hortorum Cultus, 17 (3) 57-72. DOI: 10.24326/Asphc.2018.3.6
81. Turfan, N., Ayan, S., Pekşen, A. and Akın, Ş. S. (2020). Antioxidant Enzyme Activities of Some Wild and Cultivated Edible Mushrooms in Turkey. Int. J. Agric. Wildlife Sci., 6 (2) 202-209. DOI: 10.24180/Ijaws.749512
82. Türsen Uthan, E., Yamaç, M. and Yıldız, Z. (2021). In vitro Prebiotic Activity of Polysaccharides Extracted from Edible / Medicinal Macrofungi Species. The J. Fungus, 13 (1) 15-29. DOI: 10.30708.mantar.994693
83. URL-1. (2022). 2022 Snörkel. https://jesterkingbrewery.com/main-blog/2022-snrkel (Access date: 12.10.2022).
84. URL-2. (2022). Vegetarian Mushroom Oyster Sauce. https://www.wanjashan.com/product/vegetarian-mushroom-oyster-sauce/ (Access date: 12.10.2022).
85. Üstün, N. Ş., Bulam, S. and Pekşen, A. (2018). The Use of Mushrooms and Their Extracts and Compounds in Functional Foods and Nutraceuticals. Türkmen, A. (Ed.). 1. International Technology Sciences and Design Symposium (ITESDES) Proceeding Book, (pp. 1205-1222). Giresun, Türkiye. ISBN: 978-975-2481-10-7
86. Venturella, G., Ferraro, V., Cirlincione, F. and Gargano, M. L. (2021). Medicinal Mushrooms: Bioactive Compounds, Use and Clinical Trials. Int. J. Mol. Sci., 22, 634. DOI: 10.3390/Ijms22020634
87. Verma, A. and Singh, V. (2017). Formulation and Quality Evaluation of Mushroom (Oyster Mushroom) Powder Fortified Potato Pudding. Asian J. Dairy Food Res., 36 (1) 72-75. DOI: 10.18805/Ajdfr.V36i01.7463
88. Vital, A. C. P., Goto, P. A., Hanai, L. N., Gomes-Da-Costa, S. M., Filho, B. A. A., Nakamura, C. V. and Matumoto-Pintro, P. T. (2015). Microbiological, Functional and Rheological Properties of Low Fat Yogurt Supplemented with Pleurotus ostreatus Aqueous Extract. LWT - Food Sci Technol., 64 (2) 1028-1035. DOI: 10.1016/J.Lwt.2015.07.003
89. Vlassopoulou, M., Yannakoulia, M., Pletsa, V., Zervakis, G. I. and Kyriacou, A. (2021). Effects of Fungal Beta-Glucans on Health – A Systematic Review of Randomized Controlled Trials. Food Funct., 12, 3366-3380. DOI: 10.1039/D1fo00122a
90. Widyastuti, N., Tjokrokusumo, D. and Giarni, R. (2015). Total Sugar Content in Healthy Drinks of Oyster Mushroom (Pleurotus ostreatus) as Beta-Glucan Resources. Proceeding of International Seminar on Promoting Local Resources for Food and Health (ISEPROLOCAL), (pp. 377-383). Bengkulu, Indonesia. ISBN: 9786029071184
91. Yahya, F., Yusof, N. N. M. and Chen, C. K. (2017). Effect of Varying Ratios of Oyster Mushroom Powder to Tapioca Flour on The Physicochemical Properties and Sensory Acceptability of Fried Mushroom Crackers. Malays. Appl. Biol., 46 (1) 57-62.
92. Yasar, S. and Tosun, R. (2020). Improving Nutritional Qualities of Tomato Pomace by Pleurotus ostreatus and Phanerochaete chrysosporium Fermentation. KSU J. Agric. Nat., 23 (2) 528-536. DOI:10.18016/Ksutarimdoga.Vi.629347
93. Yeung, A. W. K., Mocan, A. and Atanasov, A. G. (2018). Let Food Be Thy Medicine and Medicine Be Thy Food: A Bibliometric Analysis of The Most Cited Papers Focusing on Nutraceuticals and Functional Foods. Food Chem., 269 455-465. DOI: 10.1016/j.foodchem.2018.06.139
94. Zięba, P., Sękara, A., Sułkowska-Ziaja, K. and Muszyńska, B. (2020). Culinary and Medicinal Mushrooms: Insight into Growing Technologies. Acta Mycol., 55 (2) Article 5526. DOI: 10.5586/Am.5526