Next Article in Journal
Treatment and Prevention of Histoplasmosis in Adults Living with HIV
Next Article in Special Issue
Characterization of the Highly Efficient Acid-Stable Xylanase and β-Xylosidase System from the Fungus Byssochlamys spectabilis ATHUM 8891 (Paecilomyces variotii ATHUM 8891)
Previous Article in Journal / Special Issue
A Multiomic Approach to Understand How Pleurotus eryngii Transforms Non-Woody Lignocellulosic Material
Review

Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications

1
School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
2
School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
3
Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic
4
Faculty of Medicine, University of Porto, Alameda Prof. Hernani Monteiro, 4200-319 Porto, Portugal
5
Institute for Research and Innovation in Health (i3S), University of Porto, 4200-135 Porto, Portugal
6
Laboratory of Neuropsychophysiology, Faculty of Psychology and Education Sciences, University of Porto, 4200-135 Porto, Portugal
7
School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India
8
Agricultural Research Center (ARC), Plant Pathology Research Institute, Giza 12619, Egypt
9
Forest Protection Division, Himalayan Forest Research Institute, Shimla 171013, India
10
Biomedical Research Center, University Hospital Hradec Kralove, 50005 Hradec Kralove, Czech Republic
*
Authors to whom correspondence should be addressed.
Academic Editors: Craig Faulds and Putarak Chomnunti
J. Fungi 2021, 7(6), 427; https://doi.org/10.3390/jof7060427
Received: 27 March 2021 / Revised: 26 May 2021 / Accepted: 26 May 2021 / Published: 28 May 2021
(This article belongs to the Special Issue Exploiting Fungal Solutions for Today's Challenges)
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. View Full-Text
Keywords: edible mushrooms; waste valorization; food products; industrial applications edible mushrooms; waste valorization; food products; industrial applications
Show Figures

Figure 1

MDPI and ACS Style

Kumar, H.; Bhardwaj, K.; Sharma, R.; Nepovimova, E.; Cruz-Martins, N.; Dhanjal, D.S.; Singh, R.; Chopra, C.; Verma, R.; Abd-Elsalam, K.A.; Tapwal, A.; Musilek, K.; Kumar, D.; Kuča, K. Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications. J. Fungi 2021, 7, 427. https://doi.org/10.3390/jof7060427

AMA Style

Kumar H, Bhardwaj K, Sharma R, Nepovimova E, Cruz-Martins N, Dhanjal DS, Singh R, Chopra C, Verma R, Abd-Elsalam KA, Tapwal A, Musilek K, Kumar D, Kuča K. Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications. Journal of Fungi. 2021; 7(6):427. https://doi.org/10.3390/jof7060427

Chicago/Turabian Style

Kumar, Harsh, Kanchan Bhardwaj, Ruchi Sharma, Eugenie Nepovimova, Natália Cruz-Martins, Daljeet S. Dhanjal, Reena Singh, Chirag Chopra, Rachna Verma, Kamel A. Abd-Elsalam, Ashwani Tapwal, Kamil Musilek, Dinesh Kumar, and Kamil Kuča. 2021. "Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications" Journal of Fungi 7, no. 6: 427. https://doi.org/10.3390/jof7060427

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop