Critical Reviews in Food Science and Nutrition,
Journal Year:
2025,
Volume and Issue:
unknown, P. 1 - 13
Published: Jan. 3, 2025
Health
concerns
are
increasingly
prevalent
due
to
aging
populations
and
lifestyle-related
diseases.
Concurrently,
modern
consumers
seek
natural
alternatives
wary
of
medication
side
effects,
emphasizing
the
importance
compounds
for
health
maintenance.
Functional
mushrooms,
known
their
adaptogenic
properties,
offer
benefits
beyond
nutrition
valued
as
nutraceuticals
functional
foods.
However,
exposed
structure
limits
shelf
life,
leading
quality
deterioration
postharvest.
Non-thermal
preservation
methods
critical
maintaining
extending
life.
This
review
summarizes
mushrooms'
role
foods,
examines
degradation
processes
(discoloration,
organoleptic
changes,
moisture
loss,
nutrient
degradation),
discusses
non-thermal
techniques.
The
complex
mushrooms
is
influenced
by
internal
mushroom
factors
external
storage
conditions.
Incorporating
technologies—plasma,
pulsed-light,
ultrasound,
high-pressure
treatments—is
recommended
enhance
postharvest
efficacy
maintain
health-promoting
properties
effectively.
International Journal of Molecular Sciences,
Journal Year:
2023,
Volume and Issue:
24(12), P. 10120 - 10120
Published: June 14, 2023
Edible/medicinal
mushrooms
have
been
traditionally
used
in
Asian
countries
either
the
cuisine
or
as
dietary
supplements
and
nutraceuticals.
In
recent
decades,
they
aroused
increasing
attention
Europe
well,
due
to
their
health
nutritional
benefits.
particular,
among
different
pharmacological
activities
reported
(antibacterial,
anti-inflammatory,
antioxidative,
antiviral,
immunomodulating,
antidiabetic,
etc.),
edible/medicinal
shown
exert
vitro
vivo
anticancer
effects
on
several
kinds
of
tumors,
including
breast
cancer.
this
article,
we
reviewed
showing
antineoplastic
activity
again
cancer
cells,
especially
focusing
possible
bioactive
compounds
involved
mechanisms
action.
following
considered:
Agaricus
bisporus,
Antrodia
cinnamomea,
Cordyceps
sinensis,
militaris,
Coriolus
versicolor,
Ganoderma
lucidum,
Grifola
frondosa,
Lentinula
edodes,
Pleurotus
ostreatus.
We
also
report
insights
into
relationship
between
consumption
edible
risk,
results
clinical
studies
meta-analyses
fungal
extracts
patients.
Critical Reviews in Food Science and Nutrition,
Journal Year:
2023,
Volume and Issue:
64(22), P. 7878 - 7894
Published: March 27, 2023
Fresh
mushrooms
have
a
long
history
of
cultivation
and
consumption,
but
high
postharvest
losses
are
concern
in
the
commercial
production
worldwide.
Thermal
dehydration
is
widely
used
preservation
mushrooms,
flavor
taste
significantly
altered
after
dehydration.
Non-thermal
technology,
which
effectively
maintains
characteristics
viable
alternative
to
thermal
The
objective
this
review
was
critically
assess
factors
affecting
fresh
mushroom
quality
remarkable,
with
ultimate
goal
developing
promoting
non-thermal
technology
for
preserving
quality,
extending
shelf
life
mushrooms.
influencing
degradation
process
discussed
herein
include
internal
associated
itself
external
storage
environment.
We
present
comprehensive
discussion
effects
different
technologies
on
To
prevent
loss
extend
postharvest,
hybrid
methods,
such
as
physical
or
chemical
techniques
combined
techniques,
novel
nonthermal
highly
recommended.
Frontiers in Nutrition,
Journal Year:
2024,
Volume and Issue:
11
Published: March 20, 2024
Shiitake
mushrooms
are
renowned
for
their
popularity
and
robust
nutritional
value,
susceptible
to
spoilage
due
inherent
biodegradability.
Nevertheless,
because
of
lack
protection,
these
have
a
short
shelf
life.
Throughout
the
post-harvest
phase,
experience
persistent
decline
in
quality.
This
is
evidenced
by
changes
such
as
discoloration,
reduced
moisture
content,
texture
changes,
an
increase
microbial
count,
depletion
nutrients
flavor.
Ensuring
postharvest
quality
preservation
prolonging
mushroom
life
necessitates
utilization
techniques,
including
physical,
chemical,
thermal
processes.
review
provides
comprehensive
overview
deterioration
processes
affecting
quality,
covering
elements
loss,
alterations,
increased
It
also
explores
key
factors
influencing
processes,
temperature,
relative
humidity,
water
activity,
respiration
rate.
Furthermore,
delves
into
recent
progress
preserving
through
techniques
drying,
cooling,
packaging,
irradiation,
washing,
coating.
Foods,
Journal Year:
2024,
Volume and Issue:
13(15), P. 2378 - 2378
Published: July 27, 2024
Edible
mushrooms
are
favored
by
consumers
for
their
excellent
nutritional
value
and
pharmacological
properties.
However,
fresh
highly
perishable
undergo
rapid
quality
deterioration
induced
a
series
of
intrinsic
extrinsic
factors
during
postharvest
storage.
In
recent
years,
the
application
natural
products
derived
from
plants,
animals,
microorganisms,
other
sources
in
mushroom
preservation
has
drawn
increasing
attention.
Compared
to
chemical
preservatives,
show
similar
or
higher
biological
activity
have
few
side
effects
on
human
health.
This
review
summarizes
advances
used
maintenance
mushrooms.
These
substances
mainly
include
essential
oils,
polyphenols,
polysaccharides,
bacteriocins,
extracts.
They
potential
inhibit
weight
loss,
softening,
browning,
reduce
count
pathogenic
retain
nutrients
flavor,
effectively
improving
extending
shelf-life.
The
techniques
mechanisms
also
discussed
here.
Overall,
this
provides
current
knowledge
about
edible
aims
inspire
more
in-depth
theoretical
research
promote
further
practical
application.
