Physicochemical and digestive properties of low-sodium bread enriched with Agaricus bisporus and Pleurotus ostreatus co-products

The work explored the use of Agaricus bisporus (ABSF) and Pleurotus ostreatus (POSF) co-products as functional ingredients to partially or fully replace NaCl in bread (eight formulations, 0.5–6%; 50–100% replacement). Chemical, physicochemical, sensory, and in vitro digestion analyses were performed. The bread with ABSF (BAB) and POSF (BPO) showed higher protein, dietary fiber, K and Ca content than control bread, with sodium reduced from 2164.75 mg/100 g to 59.70 mg/100 g. POSF reduced the specific volume in breads in a dose-dependent manner; bread with 6% POSF showed lower specific volume, higher hardness, and reduced overall sensory acceptability. Protein digestibility reached ~85% across breads and bread with 3% POSF showed the lowest predicted glycemic index. Mg and K bioaccessibility decreased, indicating that strategies to improve mineral bioaccessibility are needed. In conclusion, mushroom co-products, can reduce sodium, and support public health and circular economy strategies. • Agaricus bisporus and Pleurotus ostreatus stems are effective salt replacers in bread. • Most formulations were well-accepted, except 6% P. ostreatus due to altered texture. • Adding 6% A. bisporus increases protein content without affecting digestibility. • Low-salt bread with 3% P. ostreatus lowers the predicted glycemic index.