32
Some of the fungal strains such as Lentinula edodes, Grifola frondosa, Pleurotus
spp., Monascus purpureus and Trametes are important sources of antioxidant (Helen
et al. 2015). Another fungal strain known as Salvia miltiorrhiza is also a good source
of antioxidant and is a Chinese vegetative drug (Chu-Yan et al. 2015). Rhizopus
oligosporus, which has been regarded as GRAS, is used to increase the antioxidant
activity. It has been studied that it increases the antioxidant activity of okara, a pulp
which contains insoluble compound of soya bean (Sitanggang et al. 2019).
3.5.3 Increased Shelf-Life of Vegetables and Fruits
Spoilage of fruits and vegetables during post-harvesting has been a major concern.
Chitosan is a linear polysaccharide which is composed of D-glucosamine and
N-acetyl-D-glucosamine. It is declared as GRAS and has been used to protect fruits
and vegetables after harvesting. It is mainly present in the outer layer of shrimps,
crabs and fungi (Cheung et al. 2015). Aspergillus niger is a very potent chitosanproducing fungus among different GRAS fungi (Logesh 2012). The chitosan layer of
fruits and vegetables not only increases their shelf-life but also kills food-borne
microorganisms. It helps in decreasing weight loss and the rate of respiration.
Hence, fungal chitosan is found to be very vital in the shelf-life of fruits and vegetables (Romanazzi et al. 2012).
3.5.4 Flavouring Agent
There is a great demand for flavour and fragrance in the food industry. Nowadays,
many synthetic food additives are being used as food flavouring agents. These
additives not only add flavour to the food but also make it more appealing, but as
they are synthetic, they can be the possible source of many diseases. Therefore,
natural sources of flavours are always in high demand. There are some fungi
which are found to be efficient flavour producers. Aspergillus and Penicillium are
the species among fungi which produce rose and cheese flavours, respectively.
Penicillium rubrum and Penicillium purpurogenum produce green pepper flavour
when added to food items (Ali and Bibi 2010). Besides, yeast which is declared
as GRAS is responsible for wine flavour. It also serves as a great source of nutrients such as amino acids and carbohydrates to various fermented foods
(Raveendran et al. 2018).
N. Singh and S. Gaur
Some of the fungal strains such as Lentinula edodes, Grifola frondosa, Pleurotus
spp., Monascus purpureus and Trametes are important sources of antioxidant (Helen
et al. 2015). Another fungal strain known as Salvia miltiorrhiza is also a good source
of antioxidant and is a Chinese vegetative drug (Chu-Yan et al. 2015). Rhizopus
oligosporus, which has been regarded as GRAS, is used to increase the antioxidant
activity. It has been studied that it increases the antioxidant activity of okara, a pulp
which contains insoluble compound of soya bean (Sitanggang et al. 2019).
3.5.3 Increased Shelf-Life of Vegetables and Fruits
Spoilage of fruits and vegetables during post-harvesting has been a major concern.
Chitosan is a linear polysaccharide which is composed of D-glucosamine and
N-acetyl-D-glucosamine. It is declared as GRAS and has been used to protect fruits
and vegetables after harvesting. It is mainly present in the outer layer of shrimps,
crabs and fungi (Cheung et al. 2015). Aspergillus niger is a very potent chitosanproducing fungus among different GRAS fungi (Logesh 2012). The chitosan layer of
fruits and vegetables not only increases their shelf-life but also kills food-borne
microorganisms. It helps in decreasing weight loss and the rate of respiration.
Hence, fungal chitosan is found to be very vital in the shelf-life of fruits and vegetables (Romanazzi et al. 2012).
3.5.4 Flavouring Agent
There is a great demand for flavour and fragrance in the food industry. Nowadays,
many synthetic food additives are being used as food flavouring agents. These
additives not only add flavour to the food but also make it more appealing, but as
they are synthetic, they can be the possible source of many diseases. Therefore,
natural sources of flavours are always in high demand. There are some fungi
which are found to be efficient flavour producers. Aspergillus and Penicillium are
the species among fungi which produce rose and cheese flavours, respectively.
Penicillium rubrum and Penicillium purpurogenum produce green pepper flavour
when added to food items (Ali and Bibi 2010). Besides, yeast which is declared
as GRAS is responsible for wine flavour. It also serves as a great source of nutrients such as amino acids and carbohydrates to various fermented foods
(Raveendran et al. 2018).
N. Singh and S. Gaur