Health benefits such as antioxidant, hypoglycemic,Īntitumor and immunostimulation could be exerted with black fungi components and Key findings and conclusions: Integrated research results showed that black fungiĬontained some bioactive components such as polysaccharide, melanin and phenolic.Īccording to origin and isolation method, the structural features of polysaccharide and Introduced to clarify the specified mechanism and future challenges Meanwhile, chemical and metabolic methodologies are Isolation and characterization of bioactive components in black fungi and their potent Scope and approach: This review comprises a comprehensive research for the Remarked to be a potential ingredient for the functional food. It hasīeen proved that black fungi had tremendous biological functions, and thus was being Furthermore, it was characterized by texture attributes including 7849.78 ☓ 66.382 g, 0.69 ± 0.036, 0.36 ± 0.012, 2858.95 ± 57.110, 1984.08 ± 122.868 for its hardness, springiness, cohesiveness, gumminess, chewiness respectively.īackground: Black fungi ( Auricularia auricula ) was known as one of the major mushrooms grown and cultivated all over the world, especially northeast Asia. The proximate composition determination resulted 8.85% moisture, 12.27% ash, 8.58% protein, 11.03% fat, and 59.27% carbohydrate.
The results showed that different concentration of carrageenan altered texture attributes and overall liking of wood-ear mushroom sausage, with 2% carrageenan formulation as the most accepted sample. Five different concentrations of carrageenan (2, 4, 6, 8 and 10%) were preliminary assessed by using hedonic test to determine three of the most preferred samples which were sausage formulated with carrageenan 2, 6 and 8%. This research was aimed to evaluate the effect of carrageenan on texture and organoleptic properties of wood-ear mushroom sausage. The product, however, probably characterize differently compared to meat-based sausages. As a food with low content of saturated fats, wood-ear mushroom can be utilized to be meat replacer of conventional sausages.
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