Agaricus bisporus and its by-products as a source of valuable extracts and bioactive compounds.
Agaricus Bisporus
Bioactive compounds
By-products
Extraction techniques
Valorisation
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Sep 2019
15 Sep 2019
Historique:
received:
18
11
2018
revised:
07
04
2019
accepted:
08
04
2019
entrez:
6
5
2019
pubmed:
6
5
2019
medline:
3
7
2019
Statut:
ppublish
Résumé
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.
Identifiants
pubmed: 31054663
pii: S0308-8146(19)30684-3
doi: 10.1016/j.foodchem.2019.04.035
pii:
doi:
Substances chimiques
Anti-Infective Agents
0
Antioxidants
0
Plant Extracts
0
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
176-187Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.