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This study deals with the antioxidant and functional potential of subcritical water extracts from edible mushrooms, in comparison to commercial products. Pleurotus citrinopileatus extracts showed the highest phenolic content and antioxidant properties. Similar results were determined in commercial extracts of Coriolus versicolor. The highest growth inhibition in selected human carcinogenic cells was identified for the P. citrinopileatus extract obtained during heating up to 160 °C. Rheological studies confirmed that glucan-based hydrogels prepared with mushroom extracts exhibited enhanced viscoelastic properties compared to those formulated with commercial products. The extracts providing the strongest gels were obtained from Pleurotus eryngii, followed by Hericium erinaceus and Pleurotus citrinopileatus. No water syneresis for the proposed hydrogels was observed. The formulated hydrogels could be interesting for their application in the food sector.

Cantharellus tubaeformis was processed by pressurized hot water extraction (80-240°C) with the aim of maximizing the extraction of oligomeric fractions, β-glucans, and the in vitro antioxidant properties of the extracts. Increased severity of treatment enhanced the extraction yields above 62% at temperatures of 210ºC or higher, corresponding to the maximum β-glucan yields. The highest antioxidant capacity was obtained at 170ºC, although the highest content of phenolic compounds was obtained at the highest severity studied. This hydrothermal treatment can be considered a suitable process to obtain extracts with antioxidant properties and rich in β-glucans.