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

作者：Rosello Soto Elena; Parniakov Oleksii; Deng Qian; Patras Ankit; Koubaa Mohamed; Grimi Nabil; Boussetta Nadia; Tiwari Brijesh K; Vorobiev Eugene; Lebovka Nikolai; Barba Francisco J^*

来源：Food Engineering Reviews, 2016, 8(2): 214-234.

DOI：10.1007/s12393-015-9131-1

• Mushrooms
• Nutritional compounds
• Assisted extraction
• Enzyme-assisted extraction
• Pulsed electric technologies
• Acoustic technologies
• Subcritical and supercritical fluid extraction

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.

• 出版日期2016-6