functional food – Page 4

Harnessing the Nutritional Value, Therapeutic Applications, and Environmental Impact of Mushrooms

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Mushrooms are nutritional powerhouses packed with proteins, vitamins, minerals, and special compounds that fight disease. They can help prevent and manage serious conditions like cancer, heart disease, and diabetes while supporting overall health and immunity. Beyond the kitchen, mushrooms are being developed into medicines and cosmetic products. Growing and using mushrooms also helps the environment by creating sustainable alternatives to traditional medicines and animal feeds.

Functional and Metabolomic Analyses of Chamomile Jelly Derived from Gelatin Capsule Waste with Inulin and Polydextrose as Prebiotic Sugar Substitutes

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Researchers developed a healthy jelly product using leftover gelatin capsules from the pharmaceutical industry combined with chamomile tea and prebiotic fibers (inulin or polydextrose) as sugar substitutes. The best formulation containing 50% inulin substitution received the highest consumer preference while providing nutritional benefits, being cholesterol-free, and promoting beneficial bacteria growth. This innovative approach transforms industrial waste into a functional food that combines taste, health benefits, and sustainability.

Amylase-assisted extraction alters nutritional and physicochemical properties of polysaccharides and saponins isolated from Ganoderma spp

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Researchers studied how enzyme treatment improves extraction of beneficial compounds from reishi mushrooms. They found that using amylase enzyme significantly increased the amounts of healthy polysaccharides and saponins recovered, especially from cultivated black reishi canopies. These extracted compounds work as natural emulsifiers comparable to lecithin and remain stable even at very high temperatures, making them promising ingredients for functional foods and health products.

Formulation of functional noodles by adding Lentinus edodes mushroom powder: Physiochemical attributes, cellular mineral uptake and improved glycemic index

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Researchers developed a healthier version of noodles by adding shiitake mushroom powder at 4% concentration. These mushroom noodles had better nutritional content with more protein and minerals like iron and calcium that the body could actually absorb. Most importantly, the mushroom noodles caused a slower, more gradual rise in blood sugar compared to regular noodles, making them potentially beneficial for people managing diabetes.

Prebiotic property of tamarind seed kernel on Bifidobacterium animalis growth and biofilm formation

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This study shows that tamarind seed kernel powder acts as a prebiotic, which are foods that feed beneficial bacteria in your gut. The research found that this powder promotes the growth of Bifidobacterium animalis, a helpful probiotic bacteria, and helps it form protective biofilms that adhere to intestinal walls. The tamarind seed powder actually worked better than inulin, a commonly used prebiotic, particularly at higher concentrations.

Ergothioneine: An Antioxidative, Neuroprotective and Anti-Inflammatory Compound from Mushroom Residuals

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Ergothioneine is a powerful antioxidant found mainly in mushrooms that protects brain health and reduces inflammation. Mushroom processing creates large amounts of waste like stems and leftover substrate that actually contain high levels of this beneficial compound. Scientists have developed sustainable methods to extract ergothioneine from this waste, creating opportunities for new health supplements and functional foods while reducing waste and supporting environmental sustainability.

Soy Sauce Fermentation with Cordyceps militaris: Process Optimization and Functional Profiling

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Researchers created a new type of soy sauce using Cordyceps militaris fungus, which contains health-promoting compounds. Using scientific optimization techniques, they found the best conditions for fermentation, resulting in a soy sauce with much higher levels of cordycepin and other beneficial compounds compared to traditional soy sauce. This product offers both the familiar taste of soy sauce and added health benefits, potentially serving as a functional food that people can use daily.

Dynamic changes of nutrients, isoflavone composition and antioxidant activities during liquid-state fermentation of soybean embryo homogenate by Ganoderma lucidum

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Researchers fermented soybean embryo using Ganoderma lucidum mushroom to create a more nutritious and better-tasting food product. During fermentation, the mushroom’s enzymes broke down hard-to-digest compounds and converted isoflavones into more absorbable forms while dramatically increasing antioxidant activity. The fermented product showed 8-fold higher antioxidant power and reduced unpleasant flavors, making soybean embryo a viable functional food ingredient.

Phylogenetic Analysis and Nutritional Evaluation of Laetiporus Species in Korea

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Researchers in Korea identified that ‘chicken of the woods’ mushrooms growing in the region are actually two specific species: Laetiporus versisporus and Laetiporus cremeiporus, not the species previously thought. These mushrooms are nutritionally impressive, containing substantial protein (9-18% depending on species) and high levels of beneficial β-glucans (15-35%), making them promising candidates as sustainable meat alternatives and functional food ingredients.

Bioactive Potential of Tocosh Supplemented with Selenium-Enriched Saccharomyces Cerevisiae Biomass

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Researchers enhanced a traditional Peruvian fermented potato food called tocosh by adding selenium-enriched yeast. This combination reduced inflammation markers in immune cells without affecting its blood sugar impact or antioxidant properties. The resulting product shows promise as a functional food that could help people manage inflammatory conditions while improving nutritional content.

Research Keyword: functional food