Pleurotus genus is one of most extensively studied white-rot fungi due to its exceptional ligninolytic properties. It is an edible mushroom and it also has several biological effects, as it contains important bioactive molecules. In basidiomycete fungi, lignocellulolytic enzymes are affected by many typical fermentation factors, such as medium composition, ratio of carbon to nitrogen, pH, temperature, air composition, etc. The survival and multiplication of mushrooms is related to a number of factors, which may act separately or have interactive effects among them. Out that understanding challenges in handling Pleurotus species mushroom requires a fundamental understanding of their physical, chemical, biological and enzymatic properties. This review presents a practical checklist of available intrinsic and extrinsic factors, providing useful synthetic information that may help different users. An in-depth understanding of the technical features is needed for an appropriate and efficient production of Pleurotus spp.

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In this study, the combined and simultaneous actions of H 2 O 2 and UV radiation on cassava starch granules were applied and the thermal, rheological, structural and colour properties were investigated. Samples of native cassava starch were oxidised with standard H 2 O 2 solutions (0.1, 0.2 and 0.5 mol L -1 ) and exposed for 1 h under UV light (UVC radiation with k = 256 nm), with constant stirring. The solutions were subsequently filtered, washed, dried and analysed. The thermogravimetric curves showed similar behaviour, with three main mass losses and an increase in the thermal stability of each sample. The oxidative modification performed caused a strong decrease in the setback and final viscosity parameters (RVA), a gradual decrease in the gelatinisation enthalpy (DSC) and relative crystallinity (XRD) and significant differences in the average roughness of the granules (NC-AFM). The X-ray diffraction powder patterns displayed the ''A'' type for all the starch granules. The colour parameters showed a decrease in the -a* value (trend to green) for all the treated samples.

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Mixtures of starch comprising starches from different botanical origins and species can improve the mechanical properties of films and coatings. Here, the aim is to develop a sustainable process of starch modification to obtain enhanced starch films through mixing three Dioscoreaceae starches and to study the films resultant mechanical (tensile strength and elongation at break), thermal (glass transition and melting temperature), and physicochemical (moisture, solubility, thickness, color, transparency, light transmission, water vapor permeability, crystallinity, and surface uniformity) properties. The films obtained after the mixing process show low moisture content and high transparency, high solubility desirable for biodegradability, and significantly different thickness. An improved light barrier is achieved and water vapor permeability barrier properties are obtained. Using differential scanning calorimetry, it is observed that the glass transition temperature of the films decreased. The starch mixture improves the mechanical characteristics of the films by 200% for tensile strength and 232% for elongation at break. After mixing, the films show increased crystallinity and no crack or pinholes in their surface. These findings demonstrate that the yam‐starch mixtures form strong and flexible films suitable for various industrial products through a simple green process.

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