Effect of extraction and purification on the structure and activity of Flammulina velutipes polysaccharides: a review DOI Open Access
Wanying Song, Mohan Li, Xiqing Yue

et al.

International Journal of Food Science & Technology, Journal Year: 2024, Volume and Issue: 59(12), P. 9571 - 9591

Published: Nov. 4, 2024

Summary Flammulina velutipes ( F. ) is one of the most widely consumed edible mushrooms worldwide. The growth involves two primary stages: mycelium and fruiting body. Unique polysaccharides are produced in each stage; mycelial (FVMPs) during fermentation stage, while body (FVFBPs) stage. These polysaccharides, major bioactive components , have garnered significant attention due to their various functions activities. Notably, they exert functional activities by mediating gut flora, including antioxidant, anti‐inflammatory, immunomodulatory properties, reduce blood sugar lipid levels, enhance cognitive performance. This study examined variations FVMPs FVFBPs resulting from different extraction purification methods, with a specific focus on delineating distinct structural characteristics. further explored impact composition health‐promoting focusing relationship between structures biological effects. Finally, this outlines future research avenues designed contribute ongoing field FVFBPs.

Language: Английский

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing DOI Creative Commons
Alice Njolke Mafe, Great Iruoghene Edo,

Raghda Makia

et al.

Food Chemistry Advances, Journal Year: 2024, Volume and Issue: 5, P. 100852 - 100852

Published: Nov. 26, 2024

Language: Английский

Citations

15
Synergizing postharvest physiology and nanopackaging for edible mushroom preservation DOI
Ming Gong,

Tongyan Zhang,

Ying‐Ying Wu

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 463, P. 141099 - 141099

Published: Sept. 8, 2024

Language: Английский

Citations

6
Impact of drying method on sensory, physicochemical properties and biology activity evaluation of Boletus edulis soup and their changes in volatile compounds DOI Creative Commons
Hao Yang,

Ruoying Pu,

Yefeng Yang

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117676 - 117676

Published: March 1, 2025

Language: Английский

Citations

0
Stability of commercial packaged fried foods in Ouagadougou during storage DOI

Tienbnoma Sandrine Ouedraogo,

Frédéric Anderson Konkobo, Poussian Raymond Barry

et al.

Food and Humanity, Journal Year: 2025, Volume and Issue: unknown, P. 100633 - 100633

Published: May 1, 2025

Language: Английский

Citations

0
Shelf‐life extension of fresh mushrooms: From conventional practices to novel technologies—A comprehensive review DOI Creative Commons
Vaibhav Sharma, Poornima Singh, Anurag Singh

et al.

Future Postharvest and Food, Journal Year: 2024, Volume and Issue: unknown

Published: Aug. 30, 2024

Abstract Mushroom is an edible fungus grown worldwide because of its nutritional and commercial value. The demand for mushrooms rising annually increased awareness the dietary benefits mushrooms. Mushrooms are a perishable commodity as they respire continuously after harvesting. Adequate packaging or processing required to increase mushrooms' shelf life. quality continues decline harvesting, including browning, moisture loss, texture changes, bacteria, loss flavor nutrients. Postharvest preservation methods, physical, chemical, thermal treatments, necessary preserve postharvest life technology must be improved fulfill increasing There many conventional techniques protect Conventional procedures frequently result in considerable nutritional, texture, losses shorter lives. In contrast, modern technologies with retention, profiles, longer This review covers not only like drying cooling but also elaborates on shelf‐life extension through novel pulse electric field, pulsed light, electrolyzed water, etc.

Language: Английский

Citations

2
Effect of extraction and purification on the structure and activity of Flammulina velutipes polysaccharides: a review DOI Open Access
Wanying Song, Mohan Li, Xiqing Yue

et al.

International Journal of Food Science & Technology, Journal Year: 2024, Volume and Issue: 59(12), P. 9571 - 9591

Published: Nov. 4, 2024

Summary Flammulina velutipes ( F. ) is one of the most widely consumed edible mushrooms worldwide. The growth involves two primary stages: mycelium and fruiting body. Unique polysaccharides are produced in each stage; mycelial (FVMPs) during fermentation stage, while body (FVFBPs) stage. These polysaccharides, major bioactive components , have garnered significant attention due to their various functions activities. Notably, they exert functional activities by mediating gut flora, including antioxidant, anti‐inflammatory, immunomodulatory properties, reduce blood sugar lipid levels, enhance cognitive performance. This study examined variations FVMPs FVFBPs resulting from different extraction purification methods, with a specific focus on delineating distinct structural characteristics. further explored impact composition health‐promoting focusing relationship between structures biological effects. Finally, this outlines future research avenues designed contribute ongoing field FVFBPs.

Language: Английский

Citations

0