Research Keyword: food additives

Antioxidant and Anti-Inflammatory Properties of Mushroom-Based Food Additives and Food Fortified with Them—Current Status and Future Perspectives

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Mushrooms are nutrient-rich foods containing compounds that protect our bodies from damage and reduce inflammation. When mushrooms are processed into powders, extracts, or specially designed capsules, they can be added to ordinary foods like bread, pasta, and yogurt to make them healthier. This review shows that these mushroom-enriched foods successfully boost the antioxidant power of products, though the best results depend on how the mushrooms are prepared and which type of food they’re added to.

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The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review

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This review examines how scientists are improving the color of lab-grown and plant-based meat to make them look more like traditional meat. Both natural ingredients like beet juice and paprika, as well as specialized cooking techniques, can help achieve the desired red meat color. The research shows that combining multiple coloring methods works better than using a single ingredient, and natural colorants are becoming preferred over synthetic dyes due to health concerns.

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Aokap9 gene knockout contributes to kojic acid synthesis in Aspergillus oryzae

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Researchers discovered that removing the Aokap9 gene in the fungus Aspergillus oryzae doubles the production of kojic acid, a valuable chemical used in skin-whitening cosmetics and food preservation. By combining the Aokap9 gene removal with modifications to other genes (kojR and AozfA), they achieved even higher production levels. This research provides a practical pathway for creating high-yield strains that can produce kojic acid more efficiently for commercial applications.

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Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty

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This study tested whether mushroom powder could replace chemical additives in beef patties. Researchers compared freeze-dried and oven-dried winter mushroom powder against sodium pyrophosphate, a common meat additive. Oven-dried mushroom powder was better at preventing spoilage through oxidation, while freeze-dried powder helped retain moisture. While mushroom powder showed promise, it could only partially replace phosphate and would work best combined with other natural ingredients.

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