Incorporation of Tocopherol-Rich Extracts from Mushroom Mycelia into Yogurt
- Author: mycolabadmin
- 2018-06-20
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Summary
This research explored using extracts from mushroom mycelia as natural preservatives in yogurt production. Scientists found that these mushroom-derived compounds could effectively replace synthetic preservatives while maintaining the yogurt’s nutritional value. The study particularly highlighted the potential of Ganoderma lucidum mushroom extract as a natural antioxidant source.
Impacts on everyday life:
• Provides a natural alternative to synthetic preservatives in dairy products
• Helps meet consumer demand for more natural food ingredients
• Contributes to the development of healthier processed foods
• Opens new possibilities for sustainable food preservation methods
• Demonstrates how mushroom-based ingredients can enhance food products
Background
Natural food additives are increasingly preferred by consumers over synthetic alternatives. Tocopherols are important antioxidant food preservatives that can be found in significant quantities in the mycelia of in vitro cultured mushrooms.
Objective
To evaluate the use of mycelia from Ganoderma lucidum, Pleurotus ostreatus and Pleurotus eryngii as alternative sources of tocopherols in yogurt formulations, comparing them with commercial α-tocopherol (E307).
Results
The incorporation of mushroom mycelia extracts proved to be an effective functionalization strategy. G. lucidum mycelium showed the highest antioxidant potential, likely due to its specific tocopherol profile. The yogurts prepared with mycelium extracts maintained the nutritional properties observed in the control formulation.
Conclusion
The study validated the use of mushroom mycelia extracts, particularly from G. lucidum, as natural sources of tocopherols in yogurt production, successfully maintaining nutritional properties while providing antioxidant benefits.
- Published in:Food Function,
- Study Type:Experimental Study,
- Source: 10.1039/c8fo00482j