Nutritional and Functional Properties of Oyster Mushroom (Pleurotus ostreatus) Based Protein Bar: A Review
Abstract
Oyster mushrooms (Pleurotus ostreatus) have emerged as a versatile and nutritionally valuable fungi with significant potential in the food industry. Native to temperate and subtropical regions, these mushrooms have been cultivated globally due to their ease of growth, high yield, and adaptability to diverse agricultural by-products as substrates. Their production involves environmentally sustainable practices, utilizing lignocellulosic waste materials such as straw, sawdust, and husks, thereby contributing to waste reduction and promoting circular agricultural systems. Pleurotus ostreatus is known for its remarkable nutritional profile, including high-quality proteins rich inessential amino acids, dietary fibers, vitamins, and bioactive compounds like β-glucans and polyphenols, which are associated with numerous health benefits such as immune system support, cholesterol regulation, and antioxidant effects. This review highlights the innovative application of oyster mushrooms in the formulation of protein bars, leveraging their functional properties such as binding, texture enhancement, and prolonged shelf stability. The incorporation of these mushrooms into protein bars not only enriches their nutritional value but also aligns with consumer demands for plant-based, nutrient-dense food products. Additionally, the potential of Pleurotus ostreatus in addressing sustainability challenges and catering to modern dietary preferences underscores its relevance in functional food development. By tapping into the nutritional and functional properties of Pleurotus ostreatus, this paper aims to contribute to the advancement of innovative and sustainable food products that align with contemporary health and environmental goals.
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Introduction
Mushrooms are regarded as functional foods, with health advantages that extend beyond the usual nutrients they contain[1]. However, until the last decade, knowledge of the composition and nutritional worth of culinary mushrooms was limited in comparison to vegetables and medicinal mushroom species. Because culinary mushrooms have always been regarded as a delicacy, their usage in many developed countries has been marginal, making them of little interest to researchers. However, the situation has begun to alter noticeably: the number of original papers published each year is now many times higher than it was 10-15 years ago[2]. Among the abundance of edible mushrooms, the Pleurotus genus is a prolific producer of unique "Mycochemicals" Pleurotus was initially cultivated in Germany during World War I as a subsistence measure for food preservation, and was the first to document the crop. Today, various species of Pleurotus are cultivated commercially because of their rich mineral content and therapeutic characteristics, short life cycle, reproducibility in the recycling of certain agricultural and industrial wastes, and minimal demand for resources and technology[4]. There is a greater need than ever for food items that meet both sustainable standards and nutritional needs. The oyster mushroom (Pleurotus ostreatus), a diverse fungus with excellent nutritional properties, is one item gaining traction in this space. These mushrooms are simple to grow and thrive on agricultural byproducts such as straw and sawdust, making them an effective tool for encouraging waste recycling and environmentally friendly farming practices.[5],[6] Pleurotus ostreatus is known for its high protein content, essential amino acids, dietary fibers, and bioactive substances such β-glucans and polyphenols.[7] These components not only add nutritional value but also provide a variety of health benefits, such as immunological boosting, cholesterol management, and antioxidant capabilities.[8] Furthermore, oyster mushrooms have functional features such as binding and texture enhancement, making them ideal for use in novel food formulations such as protein bars.[9] Protein bars have been a popular dietary choice among health-conscious consumers due to their convenience, nutrient density, and flexibility to accommodate certain dietary preferences, such as plant-based and environmentally friendly options.[10] However, the use of sustainable ingredients such as oyster mushrooms in protein bars is an underexplored field with enormous potential for innovation. Many studies from around the world have confirmed that the Pleurotus mushroom is highly nutritious and contains a variety of bioactive compounds such as terpenoids, steroids, phenols, alkaloids, lectins, and nucleotides, which have been isolated and identified from the fruit body, mycelium, and culture broth of mushrooms and have shown to have promising biological effects.[11]
Conclusion
Oyster mushrooms (Pleurotus spp.) are well-known for their nutritional value, functional characteristics, and multiple uses in the food sector. They include high-quality protein, necessary vitamins, minerals, and bioactive substances, making them perfect for health-conscious individuals and vegans. Their minimal fat and calorie content make them ideal for vegans. Oyster mushrooms have significant antioxidant and anti-inflammatory properties, making them useful for food preservation. They include prebiotic fibers, which enhance gut health and have potential medicinal applications such as immunomodulation, anticancer, and cholesterol-lowering properties. Oyster mushrooms are utilized in plant-based foods, meat substitutes, energy bars, morning cereals, dietary supplements, protein bars, and fortified snacks. They also contribute to fermentation by creating enzymes, organic acids, and bioactive peptides. Oyster mushrooms are a sustainable and environmentally favorable food innovation alternative, surviving on agricultural byproducts and helping to recycle trash. Their variety, health benefits, and environmental sustainability make them essential ingredients in today'sdiets.
