Search Results (115)

Wild-growing edible mushrooms are known to bioaccumulate radionuclides from their environment, particularly the natural isotope potassium-40 (⁴⁰K) and anthropogenic cesium-137 (¹³⁷Cs). However, region-specific data for commercially relevant species in north-eastern Poland remain limited, despite the cultural and economic importance of mushroom foraging and export. This study aimed to assess the radiological safety of wild mushrooms intended for human consumption, with particular attention to regulatory compliance and potential exposure levels. In this study, 230 mushroom samples representing 19 wild edible species were analyzed using gamma spectrometry, alongside composite soil samples collected from corresponding foraging sites. The activity concentration of ¹³⁷Cs in mushrooms ranged from 0.94 to 159.0 Bq/kg fresh mass (f.m.), and that of ⁴⁰K from 64.4 to 150.2 Bq/kg f.m. None of the samples exceeded the regulatory limit of 1250 Bq/kg f.m. for ¹³⁷Cs. The highest estimated annual effective dose was 2.32 µSv from ¹³⁷Cs and 0.93 µSv from ⁴⁰K, with no exceedance of regulatory limits observed in any sample. A strong positive correlation was observed between ¹³⁷Cs activity in soil and mushroom dry mass (Spearman’s Rho = 0.81, p = 0.042), supporting predictable transfer patterns. Additionally, the implications of mushroom drying were assessed considering Council Regulation (Euratom) 2016/52, which mandates radionuclide levels in dried products be evaluated based on their reconstituted form. After such adjustment, even the most contaminated dried samples were found to comply with food safety limits. These findings confirm the radiological safety of wild mushrooms from north-eastern Poland and contribute novel data for a region with limited prior monitoring, in the context of current food safety regulations. Full article

The consumption of fresh produce has significantly increased in recent years, contributing to improved diets through the provision of essential nutrients, vitamins, and fiber. However, there has been a rise in foodborne illness outbreaks linked to fruits and vegetables, often caused by pathogens such as Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes. These outbreaks have led to severe health consequences, including illnesses, hospitalizations, and even deaths. Once produce is contaminated by foodborne pathogens, these pathogens are difficult to eliminate. Traditional decontamination methods, such as water washes and chlorine-based sanitizers, have been widely used to address these microbial concerns. However, these methods may not be effective against pathogens in crevices or biofilms on the surface of produce, and their effectiveness varies depending on the type of produce and pathogens. Moreover, the chemicals used may raise health and environmental concerns. As a result, novel technologies for pathogen inactivation are gaining attention. These include ozone, ultraviolet light, cold plasma, pulsed light, ultrasound, microbubbles, nanobubbles, electrolyzed water, high-pressure processing, chlorine dioxide gas, and among others. This paper reviews a range of emerging and innovative technologies for the sanitization of fresh produce. The mechanisms, advancements, and practical applications of these technologies are examined with a focus on enhancing food safety and preserving produce quality. These innovative methods provide new opportunities for both research and industry to develop practical, affordable, and safe solutions for maintaining produce safety and quality. Recent studies highlight the effectiveness of combining methods, showing that using multiple sanitization techniques can significantly improve pathogen inactivation on fresh produce. For example, more than 5 log reductions of Listeria innocua and E. coli on avocado, watermelon, and mushroom can be achieved with the combined application of pulsed light and malic acid in previous research. In this review, we recommend the application of combined sanitization methods, emphasizing that integrating multiple techniques can provide a more effective and comprehensive approach to pathogen inactivation. This combined-method strategy has become a promising and innovative trend in the ongoing efforts to improve produce safety and quality. Full article

Due to an aging population and the prevalence of illnesses associated with modern lifestyles, mushrooms, well known for their nutritional value and health-promoting properties, are becoming an increasingly important part of the diet. They are consumed in various forms, including food, nutraceuticals, and dietary supplements. A relatively new trend involves incorporating mushrooms or their components as additives and supplements to enhance the quality and functionality of traditional food products. The processing and preservation methods of fresh mushrooms can significantly impact the activity of resulting powders, extracts, or other functional forms used in food additives, supplements, and fortified foods. The functional benefits of mushrooms are frequently attributed to their antioxidant and anti-inflammatory properties. However, to date, the literature lacks comprehensive reviews that consolidate existing knowledge on mushroom-based food additives and products enriched with them. Therefore, this review aims to compile and methodically analyze the existing data in this field, identify existing knowledge gaps, and outline future perspectives for the development and application of such products. Special attention is given to food supplementation with microencapsulated additives, which represent a promising form of functional powders. All these aspects are evaluated in terms of their antioxidant and anti-inflammatory properties. Finally, future perspectives on improving the health benefits of food through mushroom-based additives are discussed. Full article

The increasing problem of carbon dioxide emissions has become a significant concern, with mushroom production identified as one of the contributing factors. This is because the mushroom production process emits carbon dioxide through respiration, and the carbon dioxide emitted by the mushrooms contributes to an increase in greenhouse gases. The carbon dioxide emitted by mushrooms can be utilized in various applications, such as supporting vegetable cultivation in greenhouses. However, the amount of carbon dioxide emitted by mushrooms varies. Thus, this study aimed to investigate the growth, yield, and carbon dioxide emissions in five edible mushrooms, namely Pleurotus pulmonarius, Lentinus squarrosulus, P. ostreatus, P. citrinopileatus, and P. cystidiosus. The experiment found that the fresh weight, dry weight, and biological efficiency percentage of P. ostreatus were the highest at 65.71, 11.18 g, and 28.22 percent, respectively. In contrast, the fresh weight, dry weight, and biological efficiency percentage of L. squarrosulus were the lowest, at 24.90, 3.80 g, and 9.90 percent, respectively. On the other hand, the carbon dioxide emitted from L. squarrosulus was the highest, ranging from 854.00 to 8369.67 ppm, while the carbon dioxide emitted from P. cystidiosus was the lowest, ranging from 606.00 to 861.00 ppm. Full article

Chitin and chitosan, versatile biopolymers extensively used in the food and cosmetic industries, are traditionally sourced from crustaceans. However, fungi such as Agaricus bisporus mushrooms present a sustainable, non-animal alternative. This study explored the potential of different Agaricus bisporus samples, including fresh mushrooms and production residues, as sources of chitin. Given that Agaricus bisporus mushrooms are also a rich source of ergosterol, the study additionally incorporated samples treated with supercritical carbon dioxide (scCO₂). The effects of deproteinisation conditions—specifically the number of successive extractions, sodium hydroxide concentration, and extraction time—were evaluated for fresh mushroom samples in terms of alkali-insoluble matter, chitin yields, and the degree of deacetylation (DD), with the latter determined by Fourier-transform infrared spectroscopy. The results indicated that extraction time had no statistically significant impact on AIM or chitin yield, while the DD increased with prolonged extraction, plateauing after 60 min. Higher sodium hydroxide concentrations enhanced deacetylation, but adversely affected extraction yields. No significant differences in chitin’s DD were observed between fresh mushroom and production residue samples, regardless of scCO₂ treatment. This study demonstrates the viability of recovering chitin from Agaricus bisporus mushroom bio-residues, including those treated with scCO₂, offering a sustainable and eco-friendly alternative for chitin production. Full article

Pleurotus ostreatus, or oyster mushroom, is the most widely consumed and studied species. Because of its high protein and amino acid content, it can be used as a meat substitute. Food quality and composition can be improved by utilizing various technologies, including emerging thermal and non-thermal techniques. The study aim was to determine the effect of various pretreatment technologies on the amino acid and biogenic amine content of fresh and fermented oyster mushrooms. An automatic amino acid analyzer was used to perform a chromatographic analysis on free amino acids and biogenic amines. Significant differences were found between fresh and fermented mushroom samples: the fresh samples showed an increased FAA value (+57%), while blanching and microwaving them stabilized the FAA content. In the other groups, a 9–17% reduction was observed. The total biogenic amine composition increased 11- and 15-fold in the fresh and UV-treated samples (1.89 and 5.05 mg/g, respectively). The blanched samples showed no major change while the other groups increased by two to five times. The results of our study provide an excellent basis for the development of oyster-mushroom-based food products, whether for use in meat products or novel vegan products. Full article

This study reviews the feasibility of using cultivated mushrooms in the development of salt-reduced meat products. For this purpose, it is important to know the role of salt in meat products in order to develop viable strategies for its substitution. In addition, mushroom types and properties (composition, nutritional value, umami content, etc.) and examples of successful application as salt substitutes in meat products are addressed. Salt has important roles in meat product processing, mainly affecting its technological, antimicrobial, and sensory properties. Therefore, the different strategies that have been studied (meat product reformulation and technological advances) with the aim of reducing its content have to address these effects. The application of mushrooms as a salt substitute shows several advantages mainly related to the fact that mushrooms are a natural ingredient with a very healthy nutritional composition (rich in protein and dietary fiber but low in fat and sodium) and, from an economic and sustainable cultivation perspective, aligns well with current trends in food production and consumption. Salt substitutions of 50% have been achieved, mainly in fresh meat products (hamburgers) and heat-treated meat products (sausages, pâté, roast meat, etc.), with minimal physicochemical and sensory modifications of the final product. The meat industry could benefit from incorporating cultivated mushrooms as a salt-reducing ingredient, especially in the development of reduced salt meat products with a quality comparable to or superior to traditional products. The optimization of processes for their integration in the formulation of meat products should be the trend to ensure their viability. Full article

Pasta made from durum wheat semolina has a medium–high glycemic index score, high starch digestibility, and limited nutritional value due to its low fiber, vitamin, and bioactive compound content. This study aimed to enhance pasta’s nutritional and functional qualities by incorporating Pleurotus eryngii (PE) powder at various substitution levels to achieve one nutritional claim at least. This research involved two phases: evaluating the chemical/physical, nutritional, functional, and sensory properties of laboratory-scale samples and validating the selected formulations through industrial-scale production and shelf-life analyses. The pasta sample with 8.62% PE substitution (SPE8-P) demonstrated significantly improved nutritional qualities, including high fiber content sufficient for a “high fiber content” claim, and potential prebiotic activity indicated by increased bifidobacterial density during simulated fecal microbiota fermentation. Despite its enhanced riboflavin and antioxidant content, regulatory constraints limited the inclusion of claims for vitamin B2 richness and antioxidant activity. Although significantly affecting the color, taste, and odor profiles, the sensory analysis revealed high overall acceptability, supporting the product’s potential for consumer acceptance. This study confirms the feasibility of producing innovative, nutritionally enriched pasta with PE powder as a functional ingredient. Future research will focus on in vivo evaluation to establish the potential for classifying this pasta prototype as a functional food. Full article

Buchwaldoboletus xylophilus is an edible bolete species belonging to the family Boletaceae and the genus Buchwaldoboletus. It is found in tropical and subtropical regions, which are known for their rare wild resources. In this study, wild B. xylophilus was isolated and cultured, and its biological characteristics and artificial cultivation techniques were studied. The results show that the optimal carbon source, nitrogen source, and inorganic salt for the mycelium growth of B. xylophilus were maltose, ammonium tartrate, and magnesium sulfate, respectively. The most appropriate temperature was 28 °C, and the pH value was between 5 and 6. The most effective combination was determined via orthogonal experimentation, as follows: dextrose, ammonium nitrate, potassium dihydrogen phosphate, and 28 °C. The results of artificial cultivation in mushroom houses show that the mycelium of B. xylophilus was strong and grew well on the culture medium. The mycelial growth rate was 4.54 mm/d, and the fungus bags were filled about 50 days after inoculation. The primordia formed 9 to 14 days after covering with soil and the fruiting body matured in 6~8 days. The average yield of fresh mushrooms reached 131.07 ± 29.38 g/bag, and the average biological efficiency reached 28.48 ± 6.39%. In this study, artificial cultivation technology in respect of B. xylophilus in mushroom houses is reported for the first time. The fruiting bodies obtained through cultivation were identified using morphological and molecular biological methods. This technology offers benefits such as affordability, a brief cultivation cycle, substantial yields, and superior quality, making it ideal for industrial-scale and extensive cultivation. Full article

Spent mushroom substrate (SMS), often overlooked as waste despite its richness in organic matter and mineral micronutrients, is increasingly recognized as a versatile resource for various applications. This study examines the potential of SMS as a feedstock for biogas production. A periodic mesophilic fermentation regime at 36.0 ± 0.1 °C was selected to conduct the experiments, after mixing the substrate with the inoculum, over a period of 38 days. The experimental results showed an average biogas yield of 292.7 Nm³/t of fresh SMS, with a methane concentration of 66.2%, making SMS a competitive resource for renewable energy production. This approach not only offers economic benefits for agricultural and energy sectors, but also supports environmental sustainability by promoting waste reduction and resource valorization. Full article

As a rare and functional edible mushroom, the market potential of ready-to-eat fresh-cut Changgen mushrooms (Oudemansiella raphanipes) is booming in developing countries. However, fresh-cut mushrooms preservation is challenging in distribution and consumption. The present study discovered that exogenous L-cysteine (L-Cys) treatment delayed the weight loss, browning degree, nutrition depletion and microbial contamination of fresh-cut Changgen mushrooms at 4 °C. Based on transcriptomic data, exogenous L-Cys significantly activated the metabolism of 17 amino acids, including L-Cys and methionine, a prerequisite for hydrogen sulfide (H₂S) synthesis. Exogenous L-Cys also stimulated the activities and gene expressions of cystathionine beta-synthase and cystathionine gamma-lyase, thereby increasing H₂S levels. Furthermore, exogenous L-Cys enhanced the energy metabolism by improving cytochrome c oxidase, H⁺-ATPase and Ca²⁺-ATPase enzymes activity. Exogenous L-Cys treatment reduced the reactive oxygen species by regulating enzyme activities such as polyphenol oxidase, catalase and superoxide dismutase. This study contributes valuable insights into the physiological function of L-Cys and the role of H₂S on the fresh-cut Changgen mushroom. Full article

The cultivation of white button mushrooms (Agaricus bisporus) generates significant quantities of spent mushroom substrate (SMS), a byproduct traditionally treated as waste despite its nutrient- and organic-carbon-rich composition. The EU-funded project FER-PLAY identified SMS as one of the most promising circular fertilizers (i.e., those produced from waste streams, transforming them into value-added products). Within the project, a life cycle assessment (LCA) and life cycle costing (LCC) analysis of SMS were conducted with a cradle-to-gate-to-grave scope across three European regions, comparing it to a non-renewable mix with equivalent N, P, K, and C inputs. The LCA results reveal substantial environmental benefits of SMS over the non-renewable baseline, particularly in land use, fossil resource depletion, freshwater ecotoxicity and climate change, which together account for 98% of total impacts. Although SMS exhibits higher water consumption, it represents only 2% of total impacts. LCC highlights the critical effects of fresh mushroom substrate composition on yield, economies of scale, and revenue generation. Overall, this study highlights the significant environmental and economic potential of repurposing SMS as a soil improver, offering a compelling case for its integration into agricultural systems as part of a sustainable, circular economy. Full article

Agricultural residues, including Pleurotus ostreatus spent mushroom substrate (SMS) and roots of (hydroponic) leafy vegetables (RLV), were tested in various proportions as substrates in new P. ostreatus cultivations, where wheat straw was the control. The impact of SMS and RLV was first evaluated by the mycelial growth rate (Kr, mm/day). Afterwards, mushroom cultivation was conducted in bags, where production characteristics like earliness (the time from substrate inoculation to first harvest) and biological efficiency (BE %, the ratio of fresh mushroom weight to dry substrate weight × 100) were examined. The study also evaluated mushroom quality, nutritional composition and bioactive content. The highest intra-cellular polysaccharide (IPS) value (50.93%, w/w) was observed in the substrate containing SMS 90%, while combining SMS with RLV resulted in higher IPS values compared to mixtures that also included wheat bran (WB) and soybean flour (SF). Furthermore, the use of RLV reduced the fat content compared to the control substrate, except in the case of the SMS 50%–RLV 40% substrate, where the highest fat content was observed in the produced mushrooms (4.68% w/w). Additionally, the protein content increased with the use of RLV. The highest triterpene content was found in the SMS 90%–RLV 10% (11.52 ursolic acid mg/g d.w.). However, the control substrate exhibited the fastest Kr (6.5 mm/d), as well as the highest BE (87.8%) and total phenolic compound value (30.31 mg GAE/g d.w.). Significant antioxidant activity was observed in all extracts, while the total flavonoid content was low. Glucose was the dominant monosaccharide (over 51.5%, w/w), and linoleic acid (18:2; over 57.05%, w/w) was the primary fatty acid across all mushrooms. This study also enhances our knowledge by which SMS and RLV influence the NFE2L2/HMOX-1 molecular pathway, thereby affecting specific antioxidant-related genes. These effects were observed through the impact of P. ostreatus protein and carbohydrate extracts on LPS-challenged THP-1-derived macrophages. A positive impact on the gene expression of HMOX1, CAT and NFE2L2 during incubation with the aforementioned samples was observed. These findings support the sustainable use of agricultural by-products in mushroom cultivation, offering an environmentally friendly approach while producing valuable products like mushrooms. Full article

The wild mushroom Cyttaria espinosae, also known as digüeñe, is a parasitic ascomycete of Nothofagus trees endemic to southern Chile. This species of wild mushroom is of great nutritional importance, especially for the Mapuche indigenous communities, and is highly sought after. Edible wild mushrooms, rich in bioactive compounds, are a potential source of health-promoting components. In the case of C. espinosae, research on its bioactive compounds is still lacking as is research, on the effect of preservation treatments on these compounds due to its perishability. This study evaluates the effects of three drying treatments; freeze-drying, hot-air drying, and microwave–vacuum drying. The rehydration capacity, color, and microstructural properties of dried mushrooms were evaluated using SEM, while, total phenolic content, antioxidant activity determined by DPPH and ORAC assays, and ergothioneine levels were investigated in both fresh and dried extracts of C. espinosae. The results showed that freeze-drying and microwave–vacuum drying are recommended treatments for the digüeñe mushroom due to superior outcomes in rehydration rate, color, and structural properties observed through SEM images. Total phenolic content and antioxidant activity were higher in mushroom extracts dried by microwave–vacuum compared to the other drying treatments. Full article

The split gill mushroom (Schizophyllum commune) is a valuable natural resource with high nutritional value and diverse bioactive metabolites, underscoring its potential for sustainable applications. By applying elicitors, this study highlights the quality enhancement of S. commune fruiting bodies, a commercially significant resource. While elicitors have been shown to stimulate beneficial bioactive compound production, research on their use in S. commune remains limited. This study applied methyl jasmonate (MeJA) at various concentrations (0, 4, 13, 22, 31, and 40 µM) to optimize growth, improve nutritional value, promote triterpenoid and phenolic compound synthesis, and boost antioxidant activity in S. commune. The results demonstrated that MeJA’s effects on growth and bioactive compounds are concentration-dependent. A concentration of 22 µM was identified as the most effective, resulting in the highest growth performance, including cap diameter (2.01 cm), fresh weight (24.10 g), and biological efficiency (15.21%). Furthermore, all MeJA treatments significantly enhanced triterpenoid, phenolic compound, and antioxidant activity compared to the control. These findings present a promising approach to enhance the sustainable use of S. commune as a natural resource by improving its quality and bioactive properties. Additionally, this research contributes to understanding the role of MeJA in promoting the growth and production of bioactive compounds in mushrooms, offering insights for advancing mushroom-based natural resource management. Full article