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Review
. 2020 Jun 9;25(11):2672.
doi: 10.3390/molecules25112672.

Valorization of Mushroom By-Products as a Source of Value-Added Compounds and Potential Applications

Filipa Antunes  1 , Sara Marçal  1 , Oludemi Taofiq  2 , Alcina M M B Morais  1 , Ana Cristina Freitas  1 , Isabel C F R Ferreira  2 , Manuela Pintado  1
Affiliations
Review

Valorization of Mushroom By-Products as a Source of Value-Added Compounds and Potential Applications

Filipa Antunes et al. Molecules. .

Abstract

Nowadays, the food sector is highly concerned with environmental issues and foreseen to develop strategies to reduce waste and losses resulting from activities developed in the food system. An approach is to increment added value to the agro-industrial wastes, which might provide economic growth and environmental protection, contributing to a circular economy. Mushroom by-products represent a disposal problem, but they are also promising sources of important compounds, which may be used due to their functional and nutritional properties. Research has been developed in different fields to obtain value added solutions for the by-products generated during mushroom production and processing. Bioactive compounds have been obtained and applied in the development of nutraceutical and pharmaceutical formulations. Additionally, other applications have been explored and include animal feed, fertilizer, bioremediation, energy production, bio-based materials, cosmetics and cosmeceuticals. The main purpose of this review is to highlight the relevant composition of mushroom by-products and discuss their potential as a source of functional compounds and other applications. Future research needs to explore pilot and industrial scale extraction methods to understand the technological feasibility and the economic sustainability of the bioactive compounds extraction and valorization towards different applications.

Keywords: applications; bioactive compounds; mushroom by-products; valorization.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Schematic diagram of the mushroom production techniques, main products derived from production and potential applications. Adapted from [1,12].
Figure 2
Figure 2
Mushroom by-products obtained by solid substrate fermentation only. (A) and (B) are mushroom production wastes (stipes and mushrooms that do not comply with commercial standards in terms of caliber, shape or size: 5–20% of the production weight); (C) by-products (surplus production: ≤ 5%); (D) spent mushroom substrate (>20% of the production weight). The photos were graciously supplied by Voz da Natureza.
Figure 3
Figure 3
Main bioactive compounds in mushroom by-products and extraction methods involved in the extraction of bioactive compounds from mushroom by-products.
See this image and copyright information in PMC

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