The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil), for funding the project No.2016/15012-2.Erick Saldaña would like to thank the ‘‘Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica"(CONCYTEC, Peru) for the Ph.D Scholarship (Contract 104-2016-FONDECYT).Mariana Marinho Martins and Beatriz Schmidt Menegali acknowledges Coordination for the Impro-vement of Higher Education Personnel (CAPES) for the MS cscholarship

The authors are grateful to the São Paulo Research Foundation (FAPESP) for funding the project No 2016/15012-2. Soletti I., Marinho M., Schmidt B., Merlo T., are thankful to “Coordenação de Aperfeiçoamento de Pessoal de Nível Superior” (CAPES) for the scholarships. E. Saldaña received the support from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Peru (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT).

The authors are grateful to CAPES (Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior, Brazil). IP received the M.Sc. scholarship of the CAPES (n? 1766129). JD Rios-Mera thanks the support of the Consejo Nacional de Ciencia, Tecnolog?a e Innovaci?n Tecnol?gica - CONCYTEC from Peru (CIENCIACTIVA programme, PhD scholarship contract: No. 238-2018-FONDECYT). The authors would also like to thank Zucca mushrooms Company, VPJ Foods, Ibrac Additives and Condiments and Sealed Air Brazil, for donating ingredients, raw materials and packaging. IP is supported by doctoral fellowship from the FAPESP (Process N? 19/26026-2). CJCC is supported by a grant from FAPESP (Thematic Project N? 17/26667-2).