Gluten-free vegan functional cookies: an “inclusive” food not only for celiac consumers

Celiac disease, an autoimmune disorder and inflammatory condition induced by gluten, impacts both adults and children. The reported global prevalence of celiac disease stands at approximately 1%, and this figure continues to rise steadily over time. [1]. The condition is treated by eliminating gluten-containing foods from the diet, leading to a significant increase in the demand for gluten-free products [2]. Consequently, many companies want to expand and create new products to meet this demand [3]. The food industry has been incorporating natural components into traditional products to improve and prevent diet-related diseases [4]. There has been a growing interest in adding mushroom powders and extracts because their content of bioactive molecules can enhance nutritional characteristics by providing a unique flavour and aroma [5,6]. Fortifying cereal-based foods with fungal mycelia or sporophores enhances the availability of vitamins, minerals, fibre, beta-glucans, and antioxidants in baked goods [7]. Among cultivated edible mushrooms, Pleurotus eryngii (DC.) Quél. is globally recognised for its consumption and as a natural reservoir of bioactive compounds, encompassing carbohydrates, peptides, and dietary fibre [8]. In developed economies, plant-based diets have gained considerable popularity, particularly veganism. This shift is due to concerns about animal welfare, personal health, distaste for meat, and ethical and environmental considerations [9]. The global vegan food market has been estimated at $27 billion in 2023 and is projected to exceed $64 billion by 2032 [10]. The increase in sales of Plant-based products is due not only to the increased number of vegans but also to media coverage that emphasises the ethical and health principles of this lifestyle [11]. This survey aimed to develop a gluten-free cookie using plant and mushroom-based ingredients, specifically incorporating P. eryngii powder (PeP) to replace 10% or 20% of the cornmeal. The recipe includes corn flour and starch, vegetable fat, and sugar. Technological analyses were conducted on the raw material, dough, and cookies to determine their proximate composition following AOAC procedures. Sugar composition was analysed by HPLC system coupled to a refraction index (RI) detector. Ergosterol content was analysed by high-performance liquid chromatography (HPLC) coupled with an ultraviolet (UV) detector. Antioxidant activities were evaluated through in vitro assays for the ability to inhibit DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals scavenging and by the evaluation of the Reducing Power (RP). Volatile organic compounds (VOCs) were evaluated employing solid-phase microextraction (SPME) in headspace mode, combined with gas chromatography-mass spectrometry (GC-MS). A sensory evaluation was also conducted. Results showed that cookies with PeP exhibited higher ergosterol and trehalose contents and superior antioxidant activity than control cookies. The fibre content increased, meeting the health claim "high fiber" in PeP-containing trials [12]. Adding PEP resulted in a change in the chemical-physical characteristics and VOCs. Notably, the color variation of the cookies, from yellow ochre to light brown, was more pronounced with increasing PeP. In conclusion, the sensory evaluation indicated a preference for the test cookies over the control, confirming the suitability of the product to expand the range of vegan and gluten-free functional foods containing mushrooms.