A comprehensive review of the application of ultrasonication in the production and processing of edible mushrooms: Drying, extraction of bioactive compounds, and post-harvest preservation

Sun, Mianli; Zhuang, Yongliang; Gu, Ying; Zhang, Gaopeng; Fan, Xuejing; Ding, Yangyue

doi:10.1016/j.ultsonch.2024.106763

Cited by 7 publications

(3 citation statements)

References 108 publications

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“…The optimal extraction conditions were 15 min of extraction time, 100 m of amplitude, and 80% ethanol for precipitation, resulting in an extraction yield of 4.7%. and Sun et al (2024) investigated the UAE of polyphenols from Pleurotus citrinopileatus mushroom with water and ethanol as solvents. They found that the optimal extraction parameters for water and ethanol were 44 °C, 14 min, and 20 mL/g and 39 °C, 13 min, and 20 mL/g, respectively.…”

Section: Ultrasound Assisted Extractionmentioning

confidence: 99%

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Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

Siddique,

Ali,

Arshad

et al. 2024

Front. Food. Sci. Technol.

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The issue of household waste management is a pervasive global concern. Household waste, especially food waste, comprises a reservoir of compounds with potential economic value, among which bioactive compounds prominently feature. These bioactive compounds, derived from natural chemical substances inherent in waste from animal and protein sources, offer nutritional benefits. Extracted bioactive compounds find versatile applications in various domains including textiles, cosmetics, nutraceuticals, food additives, and the agriculture sector. The extraction of such compounds is achieved through a diversity of techniques, including conventional methods alongside non-conventional green approaches such as extraction methods using enzymes, microwaves, or supercritical fluids. However, there is an increasing need for green and sustainable approaches, leading to bioactive-rich extracts with low environmental impact. This review thoroughly summarizes the origins, kinds, and characteristics of bioactive chemicals found in food waste. It also addresses the most promising and innovative methodologies for the recovery of functional bioactive compounds from waste materials that have been published recently. New technologies can meaningfully manage materials from household food waste. These bioactive compounds are valuable for food industrial applications.

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Section: Ultrasound Assisted Extractionmentioning

confidence: 99%

“…DESs are typically low-cost, easy to synthesize, and biodegradable (Lim et al, 2024). Density, viscosity, and conductivity are some of the unique properties of DESs that depend on their composition (Zhang et al, 2024). These properties can be modified using different HBAs and HBDs.…”

Section: Deep Eutectic Solventsmentioning

confidence: 99%

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

Siddique,

Ali,

Arshad

et al. 2024

Front. Food. Sci. Technol.

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“…US pretreatment can not only shorten the drying time, but also have an impact on the color, hardness, rehydration characteristics, and nutrient retention rate of dried mushroom products (M. Sun et al, 2024). The structures of the mushroom cells change due to US pretreatment, resulting in a microporous structure, which improves the drying rate (Zhao et al, 2018).…”

Section: Usmentioning

confidence: 99%

Research progress of mushroom drying pretreatment technology

Yang,

Wang,

et al. 2024

J Food Process Engineering

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Mushrooms are delicious foodstuffs that are rich in nutrients, but they have high moisture contents and are easily spoiled. While mushrooms are usually preserved by drying, the process tends to reduce quality, and it takes a long time and consumes a large amount of energy. To improve the mushroom drying efficiency and quality, pretreatment is often conducted. In this review, a comprehensive summary of commonly used pretreatments for mushroom drying is provided. Moreover, the effects of various pretreatments on the drying rate and quality characteristics of mushrooms are summarized, and their respective advantages and limitations are analyzed. Furthermore, the application and development prospects of various mushroom drying pretreatments are analyzed and discussed.Practical applicationsThe pretreatment before mushroom drying can shorten drying time, maintain the optimal color and taste of dried mushroom, and reduce nutrient loss. This review summarizes two types of pretreatment methods used in mushroom drying: thermal pretreatment and nonthermal pretreatment. It can provide reference for the application and research of pretreatment in mushroom drying, and also provide new ideas for the optimization of industrial mushroom drying processes.

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IoT and fuzzy logic integration for improved substrate environment management in mushroom cultivation

Irwanto,

Hasan,

Lays

et al. 2024

Smart Agricultural Technology

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A comprehensive review of the application of ultrasonication in the production and processing of edible mushrooms: Drying, extraction of bioactive compounds, and post-harvest preservation

Cited by 7 publications

References 108 publications

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

Research progress of mushroom drying pretreatment technology

IoT and fuzzy logic integration for improved substrate environment management in mushroom cultivation

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