Physicochemical, Functional, and Antioxidative Characteristics of Oyster Mushrooms

Abstract

Featured Application: Oyster mushrooms can be effectively utilized in developing functional foods and nutraceuticals due to their rich nutritional profile and bioactive compounds. Their versatile properties make them suitable for creating meat alternatives, fortified food products, and natural preservatives. Low-grade oyster mushrooms can be repurposed for industrial food production through processing into powders or pastes, while their biopolymers show promise in 3D food printing applications. Additionally, coloured varieties offer potential as natural food colourants, with the pink chromoprotein from Pleurotus djamor showing particular thermal stability at temperatures up to 80 °C. Oyster mushrooms (Pleurotus species) have gained significant attention in food science and nutrition due to their exceptional nutritional and functional properties. This review examines various oyster mushroom species’ comprehensive physicochemical characteristics, functional attributes, and antioxidative properties. Through analysis of current literature, we establish that oyster mushrooms contain substantial amounts of protein (15–30%), carbohydrates (43–60%), dietary fibre, and essential micronutrients while maintaining low-fat content (~1.2%). The mushrooms demonstrate significant antioxidant activity through compounds such as ergothioneine, phenolics, and flavonoids, with different species showing varying levels of bioactive compounds. Scientific studies reveal that processing methods, particularly different drying techniques, significantly impact their nutritional composition and functional properties. Notable findings include the identification of specific compounds in coloured varieties, such as pink chromoprotein in Pleurotus djamor and various melanin types, which contribute to both aesthetic and functional properties.