{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,7]],"date-time":"2026-11-07T11:43:01Z","timestamp":1794051781123,"version":"4.8.0"},"reference-count":158,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2026,4,9]],"date-time":"2026-04-09T00:00:00Z","timestamp":1775692800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004154","name":"Mae Fah Luang University","doi-asserted-by":"crossref","award":["06\/2025"],"award-info":[{"award-number":["06\/2025"]}],"id":[{"id":"10.13039\/501100004154","id-type":"DOI","asserted-by":"crossref"}]},{"award":["06\/2025"],"award-info":[{"award-number":["06\/2025"]}],"id":[{"id":"https:\/\/ror.org\/00mwhaw71","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004704","name":"National Research Council of Thailand","doi-asserted-by":"crossref","award":["N42A690538"],"award-info":[{"award-number":["N42A690538"]}],"id":[{"id":"10.13039\/501100004704","id-type":"DOI","asserted-by":"crossref"}]},{"award":["N42A690538"],"award-info":[{"award-number":["N42A690538"]}],"id":[{"id":"https:\/\/ror.org\/018wfhg78","id-type":"ROR","asserted-by":"publisher"}]},{"name":"Office of the Permanent Secretary of the Ministry of Higher Education, Science, Research and Innovation","award":["F01-683R-04-045"],"award-info":[{"award-number":["F01-683R-04-045"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Global demand for sustainable protein has intensified amid environmental, public health, and ethical concerns surrounding conventional animal agriculture. Edible mushrooms have emerged as promising next-generation protein sources, delivering 19\u201335% protein (dry weight) with complete essential amino acid profiles and digestibility rates of 60\u201380%. Beyond protein, mushrooms provide bioactive compounds, including \u03b2-glucans, ergothioneine, phenolic acids, and vitamin D2, supporting immunomodulatory, antioxidant, and anti-inflammatory functions. Enzymatically derived bioactive peptides further demonstrate antihypertensive and antimicrobial activity. This review systematically examines mushroom protein properties, processing technologies, and product performance across three application categories: meat analogs, functional snacks, and beverages. Advanced processing technologies including high-moisture extrusion, ultrasonic-assisted extraction, and microencapsulation have improved bioactive preservation and digestibility. From an environmental perspective, mushroom cultivation requires 85\u201390% less water and land than animal agriculture, with 80% fewer greenhouse gas emissions. However, critical gaps remain: extraction efficiency varies 3-fold across studies, only 15\u201323% of commercial products are supported by clinical trials, and techno-economic analyses are largely absent. Standardized processing protocols, large-scale clinical validation, and harmonized quality standards are essential to establish mushrooms as viable, commercially scalable protein alternatives.<\/jats:p>","DOI":"10.3390\/foods15081301","type":"journal-article","created":{"date-parts":[[2026,4,9]],"date-time":"2026-04-09T12:21:32Z","timestamp":1775737292000},"page":"1301","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Mushrooms as Sustainable Protein Alternatives: Nutritional\u2013Functional Characterization and Innovative Applications in Meat Analogs, Functional Snacks, and Beverages"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0415-7841","authenticated-orcid":false,"given":"Subhash V.","family":"Pawde","sequence":"first","affiliation":[{"name":"Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5939-9648","authenticated-orcid":false,"given":"Samart","family":"Sai-Ut","sequence":"additional","affiliation":[{"name":"Department of Food Science, Faculty of Science, Burapha University, Chonburi 20131, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Passakorn","family":"Kingwascharapong","sequence":"additional","affiliation":[{"name":"Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0880-7031","authenticated-orcid":false,"given":"Jaksuma","family":"Pongsetkul","sequence":"additional","affiliation":[{"name":"School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3532-1165","authenticated-orcid":false,"given":"Shusong","family":"Wu","sequence":"additional","affiliation":[{"name":"College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6501-3086","authenticated-orcid":false,"given":"Jia-Qiang","family":"Huang","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Health, China Agricultural University, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhaoxian","family":"Huang","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Hainan University, Haikou 570228, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0781-3608","authenticated-orcid":false,"given":"Young Hoon","family":"Jung","sequence":"additional","affiliation":[{"name":"School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6664-3031","authenticated-orcid":false,"given":"Saroat","family":"Rawdkuen","sequence":"additional","affiliation":[{"name":"Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,9]]},"reference":[{"key":"ref_1","unstructured":"Food and Agriculture Organization of the United Nations (2026, March 17). 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