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    A glimpse into plant-based fermented products alternative to animal based products: Formulation, processing, health benefits
    (Elsevier, 2023) Goksen, Gulden; Altaf, Qazi Sugra; Farooq, Salma; Bashir, Iqra; Capozzi, Vittorio; Guruk, Mumine; Bavaro, Simona Lucia
    Fermented foods and beverages are increasingly being included in the diets of people around the world, as they significantly contribute to flavor and interest in nutrition and food consumption. Plant sources, like cereals and pulses, are employed to produce vegan fermented foods that are either commercially available or the subject of ongoing scientific investigation. In addition, the inclination towards nutritionally healthy, natural, and cleanlabel products amongst consumers has encouraged the development of vegan fermented products alternative to animal-based products for industrial-scale production. However, as the vegan diet is more restrictive than the vegetarian diet, manufacturing food products for vegans presents a significant problem due to the limited availability of many raw materials. So further research is required on this topic. This paper aims to review the formulation, quality, microbial resources, health benefits, and safety of foods that can be categorised as vegan fermented foods and beverages.
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    Comparative analysis of multifaceted properties of Agaricus bisporus and Ganoderma lucidum macro-fungi powder: Techno-functional and structural characterization, mineral uptake, and photocatalytic activity
    (Elsevier, 2024) Singh, Vaishali; Bains, Aarti; Goksen, Gulden; Capozzi, Vittorio; Arjun, Anarase Dattatray; Ali, Nemat; Iqbal, Muzaffar
    Macro-fungi are recognized for food, medicinal, and environmental applications, therefore, the study focuses on multifaceted nutritional, techno-functional, and bioremediation-related uses of Agaricus bisporus and Ganoderma lucidum powders. Herein, A. bisporus exhibited 11.43 % significantly higher protein content, whereas, G. lucidum exhibited 63.55 % higher fiber content. For both mushrooms, spherical porous and fibrous interconnected structural morphology was observed, which led to distinguishing crystallinity and techno-functional properties. G. lucidum demonstrated 75.89% higher iron, and 19.22 % higher zinc bioavailability while A. bisporus displayed 45.36 % higher calcium bioavailability. G. lucidum absorbed significantly higher zinc and calcium during cellular uptake, while A. bisporus revealed higher iron uptake. Both macro-fungi enhanced iron storage, with G. lucidum achieving 28.68 +/- 0.61 ng ferritin/mg cell protein. A. bisporus degraded 88.69 +/- 0.12 % Malachite Green while G. lucidum degraded 90.51 +/- 0.19%, maintaining efficiency in both sunlight and UV light. The research indicates that these matrices may serve as valuable nutritional sources and potential substitutes for additives.