Application of Non-conventional Extraction Methods: Toward a Sustainable and Green Production of Valuable Compounds from Mushrooms

• Published in: Food engineering reviews Vol. 8; no. 2; pp. 214 - 234
• Main Authors: Roselló-Soto, Elena, Parniakov, Oleksii, Deng, Qian, Patras, Ankit, Koubaa, Mohamed, Grimi, Nabil, Boussetta, Nadia, Tiwari, Brijesh K., Vorobiev, Eugène, Lebovka, Nikolai, Barba, Francisco J.
• Format: Journal Article
• Language: English
• Published: New York Springer US 01-06-2016; Springer Nature B.V; Springer
• Subjects: Biotechnology; Chemical and Process Engineering; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Electric fields; Engineering Sciences; Food and Nutrition; Food Science; Functional foods & nutraceuticals; Life Sciences; Lipids; Micronutrients; Microwaves; Mushrooms; Organic solvents; Polyphenols; Polysaccharides; Production methods; Review Article; Saccharides; Supercritical fluids; Vitamins; Enzyme-assisted extraction; Mushrooms; Nutritional compounds; Assisted extraction; Acoustic technologies; Pulsed electric technologies; Subcritical and supercritical fluid extraction
• ISSN: 1866-7910; 1866-7929
• DOI: 10.1007/s12393-015-9131-1

Mushrooms are a great source of nutritionally valuable compounds, including proteins, lipids, polysaccharides, polyphenols, micronutrients and vitamins. In particular, they are a significant dietary source of B group vitamins and can be an ideal vehicle in order to supply these vitamins for vegetarians. Conventional extraction methods usually involve water or organic solvents and may results in the noticeable degradation of components. This review describes the potential use of the novel non-conventional methods including enzyme-assisted extraction, pulsed electric fields, ultrasounds, microwaves, subcritical and supercritical fluid extraction for recovery of valuable compounds from mushrooms. Recent studies have shown the great potential of these environmentally friendly methods for green production of specific compounds for use as nutraceuticals or as ingredients for functional foods.