Emerging Technologies for Extracting Antioxidant Compounds from Edible and Medicinal Mushrooms: An Efficient and Sustainable Approach

Rios Mera,Juan Dario

Emerging Technologies for Extracting Antioxidant Compounds from Edible and Medicinal Mushrooms: An Efficient and Sustainable Approach

dc.contributor.author	Rios Mera,Juan Dario
dc.date.accessioned	2025-12-09T17:24:32Z
dc.date.available	2025-12-09T17:24:32Z
dc.date.issued	2025-07-27
dc.description.abstract	Edible mushrooms are well-known for their culinary and nutritional values. Additionally, they serve as a natural source of polyphenols, a group of bioactive compounds that significantly treat diseases associated with oxidative stress. The polyphenolic profile of mushrooms mainly consists of phenolic acids and flavonoids, whose chemical properties have attracted the attention of both the food and pharmaceutical industries. Consequently, methods for extracting polyphenols from mushrooms encompass conventional techniques (maceration and Soxhlet extraction) as well as innovative or green methods (ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction, supercritical fluid extraction, enzyme-assisted extraction, and pulsed electric field extraction). Nonetheless, extraction with pressurized liquids and supercritical fluids is considered the most suitable method, as they function in a gentle and selective manner, preserving the integrity of the phenolic compounds. The use of mushroom-derived phenolic compounds in food and pharmaceutical formulations continues to face challenges concerning the safety of these extracts, as they might contain unwanted substances. Future applications should incorporate purification systems to yield highly pure extracts, thereby creating safe polyphenol carriers (for food and pharmaceutical products) for consumers.
dc.format	application/pdf
dc.identifier.doi	https://doi.org/10.3390/compounds5030029
dc.identifier.uri	http://hdl.handle.net/20.500.14689/1003
dc.language.iso	eng
dc.publisher	Compounds
dc.publisher.country	CH
dc.rights	info:eu-repo/semantics/openAccess
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.source	Universidad Nacional de Jaén\|\|Repositorio Institucional – UNJ
dc.subject	edible mushrooms
dc.subject	emerging technologies
dc.subject	extraction
dc.subject	phenolic compounds
dc.subject.ocde	https://purl.org/pe-repo/ocde/ford#2.11.01
dc.title	Emerging Technologies for Extracting Antioxidant Compounds from Edible and Medicinal Mushrooms: An Efficient and Sustainable Approach
dc.type	info:eu-repo/semantics/article
dc.type.version	info:eu-repo/semantics/publishedVersion
renati.author.dni	47703869