Sustainable nutrient enhancement of edible mushrooms via boiling and gastrointestinal simulation

Abstract

This study investigated the impact of boiling and in vitro gastrointestinal digestion on the nutritional properties of seven commercially available mushroom species: Volvariella volvacea, Lentinus polychrous, Lentinus squarrosulus, Pleurotus ostreatus, Astraeus odoratus, Lentinula edodes, and Auricularia auricula-judae. Boiling altered the mushroom microstructure, enhancing the release of nutrients and bioactive compounds. It increased crude protein (5–35%), amino acids (3–75%), minerals (3–30%), and phenolic compounds (1–2-fold), though the effects varied by species. A. odoratus showed the highest crude protein content (37.30%), while A. auricula-judae demonstrated the highest nutrient bioaccessibility during digestion. V. volvacea exhibited the greatest amino acid content (74.50 mg g⁻¹). Simulated digestion further improved amino acid and phenolic availability. L. edodes and A. auricula-judae exhibited the highest phenolic bioaccessibility, likely due to lower dietary fiber. Boiling increased the total phenolic and flavonoid content in A. odoratus, suggesting the presence of heat-resistant polyphenols, but led to reductions in other species due to leaching. Antioxidant activity, assessed by DPPH and FRAP assays, increased after digestion across all species. Boiling enhanced antioxidant activity in A. odoratus and A. auricula-judae, likely due to stable compounds such as β-glucans and ergothioneine. Correlation analysis identified total phenolic content as the primary contributor to antioxidant potential, while flavonoid effects varied. These findings underscore the role of mushrooms as sustainable, nutrient-rich foods. Their efficient growth on low-input substrates and improved functionality through processing support their use in plant-based diets, meat analogues, and nutritional supplements for sustainable food system innovation.