What is a Fungi?
Fungi are eukaryotic, unicellular /multicellular filamentous, microscopic/ macroscopic organisms classified under the Kingdom Fungi. Unlike plants, fungi lack chlorophyll and cannot perform photosynthesis. Instead, they derive nutrients through heterotrophic absorption, breaking down organic matter. Fungi for the Future: eco-friendly and edible, they offer exciting possibilities for sustainable living.

Fungi play vital roles in nature and human life:

1. Ecological Role – Decomposers recycle nutrients in ecosystems.
2. Food Source – Edible mushrooms and fermented foods (bread, cheese, soy sauce).
3. Medicinal Use – Production of antibiotics (e.g., Penicillium for penicillin) and medicinal mushrooms.
4. Industrial Role – Used in fermentation, enzyme production, and biotechnology

Are Fungi and Mushrooms the same?

Mushrooms are the fruiting bodies of fungi, meaning they are the reproductive structures that produce and release spores

Why do we consume Fungi?

• Nutritional Value: Rich in protein, fiber, vitamins (B, D), minerals (potassium, selenium), and antioxidants.
• Low in Calories and Fat: Ideal for those aiming to maintain a healthy weight.
• Taste and Culinary Use: Unique flavor and umami taste enhance dishes like soups, salads and stir-fries.
• Medicinal Benefits: Some mushrooms (shiitake, reishi, maitake) offer immune-boosting and anti-inflammatory properties.
• Cultural Significance: A staple in many cuisines, including China, Japan and Italy.
• Sustainability: Easy to grow, requiring less water and land, and can be cultivated on organic waste.
• Health Trends: Gaining popularity in plant-based diets due to health benefits like immunity boosting and energy.
• Global Availability: Widely accessible in markets and grocery stores worldwide.

Under what classification does Edible Fungi fall?

Only 2 divisions under Kingdom fungi produces Fruiting bodies namely Basidiomycota and Ascomycota. Most edible fungi, including Agaricus (button mushrooms), belong to the Basidiomycota division. Some, like Tuber (truffles), fall under Ascomycota and are valued for their taste and medicinal benefits.

Common Edible Fungi:

More than 2000 species of edible fungi exist in nature, and around 200 species are commercially or experimentally cultivated. 20 species of them have been cultivated on an industrial scale, such as Agaricus bisporus, Lentinus edodes (shiitake), Pleurotus spp. (oyster mushrooms), Auricula auricula, Flamulina velutipes, Volvariella volvacea, etc.

Numerical Facts about Edible Fungi: (1)

The consumption of edible fungi has increased as people recognize their role in a healthy diet. In 2018, global mushroom consumption was 12.74 million tons, and it is expected to reach 20.84 million tons by 2026. This growth is driven by their rising use in nutraceuticals and medicine values.

The global edible fungi market has been experiencing significant growth. In 2024, the market was valued at approximately $63.47 billion and is projected to reach around $82.75 billion by 2031, with a Compound Annual Growth Rate (CAGR) of 3.9% during the forecast period.

In India, the mushroom market was valued at $1.18 billion in 2023 and is expected to grow at a CAGR of 12.7% from 2024 to 2030.

Nutritional and Functional Components of Edible Fungi:

Edible fungi are considered as a healthy food since they are rich in bioactive compounds including:

•Polysaccharides

• Dietary Fibers,

•Proteins

•Essential Amino Acids

• Vitamins

• Mineral Elements

• Terpenoids, Steroids

•Adenosine Derivatives.

These bioactive components have become popular sources of natural antioxidative, antitumor, anti-aging, hypolipidemic and immunomodulatory agents.

Processing and Utilization of Edible Fungi:

Edible fungi processing stages :

Stage 1: Sold as dried or fresh vegetables.

Stage 2: Processed into convenient foods (e.g., sauces, canned, pickled).

Stage 3: Used for health foods, functional foods, pharmaceuticals, and by-product utilization (e.g., mushroom stalks, mycorrhiza).

Preservation of Edible Fungi:

•Edible fungi, like shiitake and A. bisporus, contain 90% water, making them prone to softening and browning during storage, which lowers market value.

•Irradiation: Controlled radiation reduces nutrient loss, color fading, and inhibits ripening, extending shelf life and maintaining freshness.

•Temperature control: Lowering temperatures reduces protease activity, delays senescence, and helps preserve color and quality.

•CO2 treatment: Using high or low CO2 concentrations slows metabolism, reduces respiration, and extends shelf life.

•Vacuum pre-cooling: Rapid cooling in a vacuum removes heat evenly and slightly dehydrates the fungi, extending storage.

•Modified atmosphere and ozone preservation: Changing gas composition around fungi or using ozone helps extend shelf life and maintain freshness by reducing bacteria and fungi.

High- valued Utilization of Edible Fungi:

High-valued utilization of fruiting bodies of edible fungi:

This table summarized applications of edible fungi in functional foods or other food products.

Table 1: Edible Fungi Species

Table 2: Edible Fungi Species as functional ingredient

High-valued utilization of fruiting bodies of edible fungi: (2)

Mycelium composition: Mycelium, the vegetative part of fungi, is made of chitin, cellulose, and protein, and forms a network of fibers.

Uses:

•Biological extraction: Researchers extract compounds like krestin, sizofilan, and lentinan from mycelium of various fungi for medicinal use.

•Medical uses: Mycelium of G. lucidum has been used in skin substitutes, showing healing effects similar to a common drug.

•Animal feed: Mycelium is rich in protein and can be used in animal feed, often fermented for improved nutrients and taste. It can also reduce fiber and improve palatability.

•Food ingredients: Mycelium is used as an ingredient or flavoring in food. It can enhance texture and flavor in meat analogues and be used as a stabilizer in sauces and desserts.

•Nutraceutical products: Studies are exploring mycelium for use in health-beneficial foods, like bread enriched with γ-aminobutyric acid and ergothioneine.

•Eco-friendly materials: Mycelium is being explored as an alternative to plastics for packaging materials and even for eco-friendly bricks in construction.

Conclusion:

Edible fungi have many health benefits, including anti-oxidation, anti-aging, immune support, and reducing blood sugar and lipids. These fungi have great potential for use in cosmetics and packaging materials. However, most research focuses on how to extract and understand their beneficial components, while the commercial use of edible fungi is still developing. As the industry grows, improving the processing and value of edible fungi is essential for sustainable growth. More research is needed to make the production of fungi-based products more efficient, cost-effective, and eco-friendly, and to better understand their bioactive properties. Advancing the use of edible fungi could lead to the production of high-quality medicines, health products and cosmetics.

Reference:

1. Yuanmiao Wei, … Wentao Xu, (2022), Edible Fungi, Science Direct.
2. Yanrong Zhang, Dawei Wang and Team, Healthy function and high valued utilization of edible fungi, (2021), Research Gate.