{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T05:45:06Z","timestamp":1789105506216,"version":"build-2803163510"},"reference-count":65,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2025,12,3]],"date-time":"2025-12-03T00:00:00Z","timestamp":1764720000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Hericium erinaceus (Lion\u2019s Mane mushroom) is a medicinal species recognised for its neuroprotective and antioxidant properties. This study investigated its potential as a functional ingredient in oat milk-based desserts formulated for individuals with dysphagia. Freeze-dried Lion\u2019s Mane powder (LMP), containing high-quality protein (~16%, amino acid score 88%), dietary fibre (~31%), and phenolic compounds (72.15 mg GAE\/g), was incorporated at varying levels using gelatin or iota-carrageenan (IC) as gelling agents. Incorporation of up to 5% LMP significantly improved the nutritional composition and maintained favourable texture and sensory characteristics while meeting the International Dysphagia Diet Standardisation Initiative (IDDSI) Level 6 criteria. Both manual and instrumental fork pressure tests confirmed that all samples were soft and easy to compress without stickiness or deformation recovery, ensuring safe swallowing. Higher inclusion levels of LMP or hydrocolloids increased hardness and firmness but adversely affected colour and mouthfeel. Carrageenan-based formulations further supported the development of vegan-friendly options with stable structure and desirable rheology. Overall, the study demonstrates that Lion\u2019s Mane-enriched soft foods can deliver enhanced nutrition and texture suitable for dysphagic diets, offering a novel, plant\u2013fungal approach to supporting healthy ageing with potential neuroprotective properties.<\/jats:p>","DOI":"10.3390\/foods14234153","type":"journal-article","created":{"date-parts":[[2025,12,3]],"date-time":"2025-12-03T15:02:48Z","timestamp":1764774168000},"page":"4153","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Functional and Nutritional Properties of Lion\u2019s Mane Mushrooms in Oat-Based Desserts for Dysphagia and Healthy Ageing"],"prefix":"10.3390","volume":"14","author":[{"given":"Samiddhi","family":"Gunathilake","sequence":"first","affiliation":[{"name":"Department of Food Technology and Nutrition, School of Science, STEM College, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Supuni","family":"Aluthge","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Nutrition, School of Science, STEM College, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Asgar","family":"Farahnaky","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Nutrition, School of Science, STEM College, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tien","family":"Huynh","sequence":"additional","affiliation":[{"name":"Department of Biology, School of Science, STEM College, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8901-8527","authenticated-orcid":false,"given":"Geoffrey","family":"Ssepuuya","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Science, Kyambogo University, Kyambogo, Kampala P.O. Box 1, Uganda"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0048-7707","authenticated-orcid":false,"given":"Mahsa","family":"Majzoobi","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Nutrition, School of Science, STEM College, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,12,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Han, A., Baek, Y., and Lee, H.G. (2025). Impact of encapsulation position in pickering emulsions on color stability and intensity turmeric oleoresin. Foods, 14.","DOI":"10.3390\/foods14030385"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Ghosh, S., Nandi, S., Banerjee, A., Sarkar, S., Chakraborty, N., and Acharya, K. (2021). Prospecting medicinal properties of Lion\u2019s Mane mushroom. J. 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