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Mushroom supplementation is an agronomic process which consists of the application of nutritional amendments to the substrates employed for mushroom cultivation. Different nitrogen and carbohydrate rich supplements have been evaluated in crops with a substantial impact on mushroom yield and quality; however, there is still controversy regarding the nutritional requirements of mushrooms and the necessity for the development of new commercial additives. The addition of external nutrients increases the productivity of some low-yielding mushroom varieties, and therefore is a useful tool for the industry to introduce new commercially viable varieties. Spent mushroom compost is a waste material that could feasibly be recycled as a substrate to support a new commercially viable crop cycle when amended with supplements. On the other hand, a new line of research based on the use of mushroom growth promoting microorganisms is rising above the horizon to supplement the native microbiota, which appears to cover nutritional deficiencies. Several supplements employed for the cultivated mushrooms and their agronomic potential in terms of yield and quality are reviewed in this paper as a useful guide to evaluate the nutritional requirements of the crop and to design new formulas for commercial supplementation.

Comprehensive and timely, Edible and Medicinal Mushrooms: Technology and Applications provides the most up to date information on the various edible mushrooms on the market. Compiling knowledge on their production, application and nutritional effects, chapters are dedicated to the cultivation of major species such as Agaricus bisporus, Pleurotus ostreatus, Agaricus subrufescens, Lentinula edodes, Ganoderma lucidum and others. With contributions from top researchers from around the world, topics covered include: • Biodiversity and biotechnological applications • Cultivation technologies • Control of pests and diseases • Current market overview • Bioactive mechanisms of mushrooms • Medicinal and nutritional properties Extensively illustrated with over 200 images, this is the perfect resource for researchers and professionals in the mushroom industry, food scientists and nutritionists, as well as academics and students of biology, agronomy, nutrition and medicine.

The use of spent mushroom substrate (SMS) in new cultivation cycles has already been reported due to its economic and environmental viability. When considering the application of the circular economy concept in the production of edible mushrooms, the re-use of the SMS within the same process is highly attractive, because it allows a better use of the biomass and the energy involved in the process and, therefore, tends to improve energy efficiency and resource conservation. However, this alternative generates important challenges, which derive from maintaining the quality standards of the mushrooms produced and, at the same time, not incurring excessive costs that are detrimental to the process itself. In our opinion, the main difficulty of the process in achieving success is regarding the biological and agronomic parameters that involve the production of the mushroom. It is useless to apply SMS in new cycles if the mushroom harvest is impaired and farms become non-viable. However, numerous examples are reported here where SMS was recycled into new substrates for either the same or different mushroom species without negatively affecting yield compared with using substrates prepared from 100% fresh raw materials. Thus, we suggest that each farm has its own specific technological study, since a small variation in the raw material of the compost, and mushroom cultivation practices and casing layer used, can influence the entire viability of the mushroom circular economy.

This work presents a bibliographic review about almond kernel non-lipid components, in particular about the protein fraction, the carbohydrates and the mineral fraction. In addition, other fat-soluble phytochemicals which are present in minor concentrations but show important antioxidant activities are reviewed. Almond kernel is a rich protein food (8.4–35.1%), in which the globulin–albumin fraction dominates, followed by glutelins and prolamins. Within the almond kernel protein profile, amandine dominates. Free amino acids represent a small amount of the total nitrogen quantity, highlighting the presence of glutamic acid and aspartic acid, followed by arginine. Carbohydrates that appear in almond kernels (14–28%) are soluble sugars (mainly sucrose), starch and other polysaccharides such as cellulose and non-digestible hemicelluloses. Regarding the mineral elements, potassium is the most common, followed by phosphorus; both macronutrients represent more than 70% of the total mineral fraction, without taking into account nitrogen. Microminerals include sodium, iron, copper, manganese and zinc. Within the phytochemical compounds, tocopherols, squalene, phytosterols, stanols, sphingolipids, phospholipids, chlorophylls, carotenoids, phenols and volatile compounds can be found.

Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy, which are byproducts of the oil extraction industry. The differences in the technological properties, nutritional composition, and consumer acceptance of the reformulated cookies were evaluated. The results show that the wheat cookies used as the control showed a more elastic behavior than the cookies elaborated with defatted seed flours, which showed a greater tendency to crumble. The use of defatted seed flours yielded cookies with a higher content of protein and fiber, and a lower content in carbohydrates than the wheat cookies. Consumer evaluations for the sesame and flax cookies were similar to those for the traditional wheat cookies, with positive assessments on all of the parameters evaluated. On the other hand, the cookies elaborated using chia and poppy flours received the least positive evaluations from consumers. Thus, the use of some defatted seed flours, mainly flax and sesame, is proposed as an interesting alternative to produce health-promoting cookies in order to cover the current demand for gluten-free products.

The consumption of processed meat products beyond recommended limits has been associated with serious health conditions, including heart disease, diabetes, and cancer. In an effort to create healthier options, the meat industry is exploring alternatives to animal fat in processed meats. This study focuses on replacing animal fat in dry-cured sausages (Salchichón) with textured chia, poppy, melon, and pumpkin oils. The research aims to evaluate the physical and nutritional changes resulting from this substitution and assess consumer acceptance through sensory analysis. The use of seed oils led to slight color changes and comparable texture, except for cohesiveness. The incorporation of textured seed oils resulted in reduced fat content, increased proportions of ashes and protein, and decreased energy value. The fatty acid composition showed lower proportions of saturated fatty acids and increased polyunsaturated fatty acids. Sensory analysis revealed that the control sample with pork fat received the highest ratings for appearance, texture, and taste, while samples with higher seed oil percentages scored lower due to color, cohesiveness, and specific flavors from the seed oils. Despite these variations, consumers demonstrated a high level of acceptability for all samples. Choice analysis results indicated that higher prices had a negative impact on consumer willingness to purchase, while the use of the 100% Iberian pig breed and animal welfare labels positively influenced purchasing attitudes. Regarding the presence of a pumpkin seed oil label in the product, a negative willingness to pay was reported. However, significant individual variation was reported for this attribute, indicating the existence of consumer segments with more positive attitudes toward these innovative dry-cured sausages.

Synthetic fertilization can increase maize yields, but also cause environmental impacts, as well as increasing production costs and food security risks. Sun mushroom (Agaricus subrufescens) is an important Brazilian fungus used to generate large amounts of spent mushroom substrate. This residue can be used for maize fertilization, but little is known about its ideal application rates to reduce maize dependence on synthetic fertilizers. Therefore, this study aimed to evaluate the agronomic performance of a maize crop under different combinations of synthetic fertilizers and two different spent mushroom substrate doses. The experiment was carried out in pots and evaluated maize germinate and biometric parameters, as well as soil and leaf chemical characteristics. The results showed that residue application increased maize germination and Emergence Speed Index. Regarding the maize biometric parameters, height, stem diameter, shoot fresh and dry masses, and leaf area were superior for residue with synthetic fertilization at sowing only at higher doses. Moreover, residue with synthetic fertilization at sowing proved to be more relevant for maize growth according to canonical discriminant analysis. In terms of nutrients, the use of spent mushroom substrate increased significantly leaf P, K, and S levels and mainly K content in the soil, justifying non-application at maize topdressing.

Meat products are consumed worldwide, but their high content of saturated fatty acids requires a reformulation of that type of food. In this regard, the objective of this study is to reformulate ‘chorizos’ by replacing the pork fat with emulsified seed oils from seeds (50%, 75%, and 100%). Commercial seeds (chia and poppy) and other seeds considered wastes from the agri-food industry (melon and pumpkin) were evaluated. Physical parameters, nutritional composition, fatty acid profile, and consumer evaluation were analyzed. The reformulated chorizos presented a softer texture but a better fatty acid profile due to their decrease in saturated fatty acids and their increase in linoleic and linolenic fatty acids. Regarding consumer evaluation, all the batches were positively evaluated in all the parameters studied.

The shiitake mushroom (Lentinula edodes) is globally valued for its nutrition and medicinal properties. New technologies aim to increase production with less environmental impact, considering materials such as charcoal for substrate enrichment. This manuscript evaluated the effect of fine charcoal (FC) on the substrate formulation of two L. edodes strains (LED 20/11 and LED 20/12). The substrate consisted of 72% eucalyptus sawdust, 12.5% rice bran, 12.5% wheat bran, and 3% calcium carbonate (control treatment without charcoal). Treatments with FC proportionally reduced the use of sawdust, with doses of 1%, 2%, 4%, 8%, and 16% (relative to the substrate material). Yield, mushroom number, and mushroom weight were evaluated. The concentration of FC significantly affected the parameters analyzed, especially at the 4% dose. A negative correlation between mushroom number and weight was observed. For yield, the control treatment and the lowest dose of FC (1%) had the highest yields for the first harvest. Strain LED 20/12 showed lower yield variability due to the percentage of FC applied to the substrate. The incorporation of FC into the substrate for shiitake cultivation demonstrates efficacy; however, both the concentration and strain used are limiting factors for its applicability.

Cultivating crops in post-harvest areas of sun mushrooms presents an innovative alternative to reduce reliance on mineral fertilizers. Advances in crop cultivation in these areas could make this a sustainable solution for enhancing food security. We evaluated maize cultivation in a sun mushroom post-harvest area, focusing on soil and leaf macronutrient composition, yield factors, and economic benefits. Four management practices were tested: a post-harvest area without mineral fertilization (SMS); a post-harvest area with fertilization at sowing (SMS + S); a post-harvest area with fertilization at sowing and topdressing (SMS + S + TD); and a control area with standard mineral fertilization. The SMS treatment maintained adequate soil pH and electrical conductivity, and in the first crop, increased soil P, Ca, and Mg levels by 5%, 140%, and 23%, respectively, without significantly affecting yield compared to the control. However, nutrient absorption faced challenges due to a nutritional imbalance of Ca/Mg. In the second crop, SMS + S + TD was crucial for higher yields (up to 6500 kg ha−1) and showed similarity to the control in a Nearest Neighbor Analysis, particularly in leaf N content. Regarding the economic benefits, SMS reduced mineral fertilization in the first crop, increasing the net benefit by up to 380%, while in the second crop, topdressing became indispensable for the SMS area, with SMS + S + TD generating the greatest net benefit.