Agaricus bisporus and its by-products as a source of valuable extracts and bioactive compounds

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Title: Agaricus bisporus and its by-products as a source of valuable extracts and bioactive compounds
Authors: Ramos, Marina | Burgos, Nuria | Barnard, Almero | Evans, Gareth | Preece, James | Graz, Michael | Ruthes, Andrea C. | Jiménez-Quero, Amparo | Martínez-Abad, Antonio | Vilaplana, Francisco | Ngoc, Long Pham | Brouwer, Abraham | van der Burg, Bart | Garrigós, María del Carmen | Jiménez, Alfonso
Research Group/s: Análisis de Polímeros y Nanomateriales
Center, Department or Service: Universidad de Alicante. Departamento de Química Analítica, Nutrición y Bromatología
Keywords: Agaricus Bisporus | By-products | Valorisation | Extraction techniques | Bioactive compounds
Knowledge Area: Química Analítica
Issue Date: 15-Sep-2019
Publisher: Elsevier
Citation: Food Chemistry. 2019, 292: 176-187. doi:10.1016/j.foodchem.2019.04.035
Abstract: Edible mushrooms constitute an appreciated nutritional source for humans due to their low caloric intake and their high content in carbohydrates, proteins, dietary fibre, phenolic compounds, polyunsaturated fatty acids, vitamins and minerals. It has been also demonstrated that mushrooms have health-promoting benefits. Cultivation of mushrooms, especially of the most common species Agaricus bisporus, represents an increasingly important food industry in Europe, but with a direct consequence in the increasing amount of by-products from their industrial production. This review focuses on collecting and critically investigating the current data on the bioactive properties of Agaricus bisporus as well as the recent research for the extraction of valuable functional molecules from this species and its by-products obtained after industrial processing. The state of the art regarding the antimicrobial, antioxidant, anti-allergenic and dietary compounds will be discussed for novel applications such as nutraceuticals, additives for food or cleaning products.
Sponsor: Authors would like to express their gratitude to the Bio Based Industries Consortium and European Commission by the financial support to the FUNGUSCHAIN project. This project has received funding from the Bio Based Industries Joint Undertaking under the European Union’s Horizon 2020 research and innovation programme under grant agreement No 720720.
URI: http://hdl.handle.net/10045/91531
ISSN: 0308-8146 (Print) | 1873-7072 (Online)
DOI: 10.1016/j.foodchem.2019.04.035
Language: eng
Type: info:eu-repo/semantics/article
Rights: © 2019 Elsevier Ltd.
Peer Review: si
Publisher version: https://doi.org/10.1016/j.foodchem.2019.04.035
Appears in Collections:INV - NANOBIOPOL - Artículos de Revistas
Research funded by the EU

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