The Technological and Biological Role of Oyster Mushrooms (Pleurotus ostreatus L.) in Some Functional Foods

Abstract

Oyster mushrooms belonging to the Pleurotus genus are healthy and sustainable, growing on agricultural waste substrates. In order to enhance the functional properties of burgers, the study incorporated oyster mushrooms into the recipe. The resulting oyster mushroom product underwent a comprehensive analysis of its physico-chemical properties and sensory evaluations, as well as oyster
mushroom phytochemical screening, chemical composition phytochemical screening antioxidant, and antimicrobial activities. The study revealed that this mushroom is rich in various bioactive compounds with promising applications in both the food and pharmaceutical sectors. The results showed that it had a total phenolic content of 130.2 μg GAE/100g and a total flavonoid content of 250.3 μg RE/100g. The product was found to be a rich source of proteins (34.19%) and fibers (8.12%). Additionally, the Pleurotus extract was observed to have antimicrobial activity against some strains of pathogenic potential for humans. The impact of powdered oyster mushroom as a dietary supplementation on biochemical changes in rats with high cholesterol levels was studied. The results showed a significant decrease in lipid profile in comparison to control groups. A burger product enriched with oyster mushroom samples was also subjected to sensory evaluation, which indicated general acceptance of all attributes. In conclusion, the oyster mushroom is a nutritious food and a great source of antioxidants. This makes it a suitable ingredient to replace certain additives in meat products, making it a functional food option for those with hyperlipidemia.