The growing demand for gluten-free (GF) products has highlighted nutritional limitations in commercial bakery products, particularly low fiber, mineral, and bioactive compound content. This study evaluated the valorization of Pleurotus ostreatus by-products as nutritionally valuable ingredients for GF cookies, focusing on the nutritional and metabolomic effects of ultrasound-assisted extraction (UAE). Untreated and UAE-treated by-products were incorporated into GF cookies at 4% and 8% (w/w). Proximate composition, mineral content, antioxidant capacity, untargeted phenolic profile, and sensory characteristics were assessed. UAE modified the nutritional and metabolomic profiles of mushroom by-products, increasing soluble dietary fiber, protein, and essential minerals such as Zn, Cu, and Mn. Untargeted metabolomic analysis revealed that UAE selectively promoted low-molecular-weight phenolic acids. Compared with a commercial GF reference, reformulated cookies exhibited higher protein and total dietary fiber contents, fulfilling the “high fiber” nutritional claim, together with a more balanced mineral profile. All reformulated cookies also showed higher iron content than the commercial GF reference, allowing the “source of iron” nutritional claim. Metabolomic profiling confirmed greater phenolic diversity and abundance in reformulated cookies, while UAE-treated by-products enhanced phenolic acids. Overall, UAE-treated mushroom by-products represent a clean-label strategy to enhance the nutritional quality and bioactive compound profile of GF bakery products.
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Quizhpe et al. (2026) studied this question.
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