RESUMO
This review aimed to compare alternative protein sources in terms of nutritional composition and health benefits with the purpose of disseminating up-to-date knowledge and contribute for diversification of the food marked and consumers decision-making. Plant-based is the most well-established category of alternative proteins, but there is still room for diversification. Less conventional species such as chia seeds are prominent sources of ω-3 (â¼60% total lipids), while hempseed and quinoa are notable sources of ω-6 (up to 58% and 61%, respectively). Edible insects and microalgae are alternative foods rich in protein (up to 70%), fibers (â¼30%), as well as peptides and polysaccharides with antimicrobial, antioxidant, anti-hypertensive, antidiabetic, antidepressant, antitumor, and immunomodulatory activities. Additionally, lipid contents in insect larvae can be as high as 50%, on a dry weight basis, containing fatty acids with anti-inflammatory and antitumor properties. In contrast, edible fungi have low lipid contents (â¼2%), but are rich in carbohydrates (up to 79%) and have balanced amino acid profiles. The results suggest that food formulations combining different alternative protein sources can meet dietary requirements. Further studies on flavoring and texturing processes will help to create meat and dairy analogs, thus helping to broaden acceptance and applicability of alternative protein sources.
Assuntos
Ácidos Graxos Ômega-3 , Estado Nutricional , Animais , Dieta , Proteínas/análise , Ácidos Graxos Ômega-3/análise , Sementes/química , Insetos/químicaRESUMO
Many different species of mushrooms are consumed around the world, after harvesting from nature or cultivated under controlled conditions. Fruiting bodies of mushrooms from the Agaricus, Lentinula, and Pleurotus genera are reported as the most cultivated and commercialized ones in many countries, while wild edible mushroom species vary greatly according to the growth location. Mushrooms are nutritionally well-balanced sources of carbohydrates and proteins, with low fat concentrations, usually ranging from 0.1 to 16.3% making them very health foods. Although mushrooms are not a choice source of lipids, they contain essential fatty acids such as linoleic, oleic, and linolenic in their lipid profiles, usually as the major constituents. Therefore, compared to other food of vegetal and animal origin, mushrooms have the advantage of possessing high levels of polyunsaturated fatty acids (PUFA). Percentage of these fatty acids (in 100â¯g of total fatty acids) in mushrooms varies greatly: linoleic acid ranges from 0.0-81.1%, oleic acid between 1.0 and 60.3%, and linolenic acid from 0.0-28.8%. A global overview of the lipid composition of mushrooms is presented in this review, emphasizing the presence and levels of monounsaturated fatty acids (MUFA) and PUFA. Literature points that, in mushrooms, unsaturated fatty acid levels are generaly greater than those of saturated ones, regardless of the continent where the mushroom is cultivated or harvested. Comparing individually different species of the same mushroom (Agaricus bisporus, Pleurotus ostreatus, and Boletus edulis) from different continents, similar fatty acid profile is also frequently observed. The great variety of edible mushrooms found worldwide and their consistent production of fatty acids, regardless the geographic source, make mushrooms an important source of essential fat acids for a human health diet.