Kumar Harsh, Bhardwaj Kanchan, Sharma Ruchi, Nepovimova Eugenie, Cruz-Martins Natália, Dhanjal Daljeet Singh, Singh Reena, Chopra Chirag, Verma Rachna, Abd-Elsalam Kamel A, Tapwal Ashwani, Musilek Kamil, Kumar Dinesh, Kuča Kamil
School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India.
School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India.
J Fungi (Basel). 2021 May 28;7(6):427. doi: 10.3390/jof7060427.
Currently, the food and agricultural sectors are concerned about environmental problems caused by raw material waste, and they are looking for strategies to reduce the growing amount of waste disposal. Now, approaches are being explored that could increment and provide value-added products from agricultural waste to contribute to the circular economy and environmental protection. Edible mushrooms have been globally appreciated for their medicinal properties and nutritional value, but during the mushroom production process nearly one-fifth of the mushroom gets wasted. Therefore, improper disposal of mushrooms and untreated residues can cause fungal disease. The residues of edible mushrooms, being rich in sterols, vitamin D2, amino acids, and polysaccharides, among others, makes it underutilized waste. Most of the published literature has primarily focused on the isolation of bioactive components of these edible mushrooms; however, utilization of waste or edible mushrooms themselves, for the production of value-added products, has remained an overlooked area. Waste of edible mushrooms also represents a disposal problem, but they are a rich source of important compounds, owing to their nutritional and functional properties. Researchers have started exploiting edible mushroom by-products/waste for value-added goods with applications in diverse fields. Bioactive compounds obtained from edible mushrooms are being used in media production and skincare formulations. Furthermore, diverse applications from edible mushrooms are also being explored, including the synthesis of biosorbent, biochar, edible films/coating, probiotics, nanoparticles and cosmetic products. The primary intent of this review is to summarize the information related to edible mushrooms and their valorization in developing value-added products with industrial applications.
目前，食品和农业部门关注原材料浪费所引发的环境问题，并且正在寻找策略来减少日益增长的废弃物处理量。现在，人们正在探索一些方法，这些方法可以增加农业废弃物的附加值并提供增值产品，以促进循环经济和环境保护。食用菌因其药用特性和营养价值而在全球范围内受到赞赏，但在蘑菇生产过程中，近五分之一的蘑菇被浪费掉。因此，蘑菇的不当处理和未经处理的残渣会引发真菌病害。食用菌的残渣富含甾醇、维生素D2、氨基酸和多糖等，这使其成为未得到充分利用的废弃物。大多数已发表的文献主要集中在这些食用菌生物活性成分的分离上；然而，将废弃物或食用菌本身用于生产增值产品，仍然是一个被忽视的领域。食用菌废弃物也代表着一个处理问题，但由于它们的营养和功能特性，它们是重要化合物的丰富来源。研究人员已经开始利用食用菌副产品/废弃物来生产在不同领域有应用的增值产品。从食用菌中获得的生物活性化合物正被用于培养基生产和护肤品配方中。此外，人们还在探索食用菌的各种其他应用，包括生物吸附剂、生物炭、可食用薄膜/涂层、益生菌、纳米颗粒和化妆品的合成。这篇综述的主要目的是总结与食用菌及其在开发具有工业应用价值的增值产品方面的价值提升相关的信息。
