A Review on the Potential Reuse of Functional Polysaccharides Extracted from the By-Products of Mushroom Processing

Wang, Chung‐Yi

doi:10.1007/s11947-020-02403-2

Cited by 36 publications

(18 citation statements)

References 70 publications

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“…The obtaining ethanol-wash solutes (EWS) contain phenolic compounds and flavonoids that could be useful and revalorised within the food industry (Gandova et al, 2021;Georgiev et al, 2021). This exploitation would be in agreement with previous research regarding the valorisation of several food wastes and by-products as a potential source of bioactive compounds (Sun-Waterhouse et al, 2013a, b;Wang 2020).…”

Section: Introductionsupporting

confidence: 85%

Preliminary Characterisation of Wastes Generated from the Rapeseed and Sunflower Protein Isolation Process and Their Valorisation in Delaying Oil Oxidation

Cisneros‐Yupanqui

Chalova

Kalaydzhiev

et al. 2021

Food Bioprocess Technol

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Since rapeseed and sunflower meals are two of the most representative oilseed crops in the world, this study was focused on ethanol-wash solutes (EWS) obtained as wastes from the protein isolation process of rapeseed and sunflower meals. These meals have been previously valorised; however, the use of the EWS is unexplored. The present study is aimed at the characterisation of their phenolic profile, and antioxidant capacity for preventing lipid oxidation in rapeseed, sunflower, and soybean oil, which has been used as a reference oil. The sunflower EWS exhibited more total phenolic compounds (TPC) and antioxidant activity (119.39 ± 1.13 mg GA/g and 193.97 ± 9.77 mg TE/g, respectively) than the rapeseed one (103.44 ± 5.94 mg GA/g and 89.51 ± 3.17 mg TE/g). The phenolic identification showed hydroxybenzoic and protocatechuic acid in the rapeseed EWS, and pyrogallol and caffeic acid in the sunflower EWS, as the main representative phenols. Both EWS at 15% increased significantly (p < 0.05) the oxidative stability of the oils in the Rancimat equipment with values of antioxidant activity index (AAI) from 1.01 to 1.20, depending on the type of oil employed. In conclusion, the rapeseed and sunflower EWS showed great potential, and they could be used as a source of natural antioxidants within the food industry, replacing the synthetic ones, and promoting the circular economy since they are agro-food wastes.

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Section: Introductionsupporting

confidence: 85%

Preliminary Characterisation of Wastes Generated from the Rapeseed and Sunflower Protein Isolation Process and Their Valorisation in Delaying Oil Oxidation

Cisneros‐Yupanqui

Chalova

Kalaydzhiev

et al. 2021

Food Bioprocess Technol

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“…Nevertheless, compost of raw mushroom waste has not been investigated for the energetic purpose. The undesirable parts of mushrooms are disposed of by mushroom and food industries; the volume drastically increases every year due to the exponential growth in mushroom consumption [19]. This underutilized cut-off waste makes up around 25 to 33% of fresh mushroom weight because of their poor palatability and tough texture [20,21].…”

Section: Introductionmentioning

confidence: 99%

Utilization of Aerobic Compression Composting Technology on Raw Mushroom Waste for Bioenergy Pellets Production

Chia

Chew

et al. 2022

Processes

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Raw mushroom waste has been an enormous solid waste, not only causing a huge cut on profit margin of mushroom industries but also leading to environmental pollution. Unfortunately, the current utilization methods, such as pharmaceutical extractions, are unable to keep up with the waste generation rate due to the large-scale mushroom production. Yet, the utilization of raw mushroom waste to produce biomass pellets for energetic purposes and the role of an electric composter on shortening the processing time remain unexplored. This is important because conventional composting, which takes a relatively long period (e.g., weeks to months), is less practical when it comes to commercial use of the biomass pellets. To explore this issue, an industrial composter with initial compost was utilized to process the raw mushroom waste, followed by pelletization. Extraction of the material inside the composter at different timing was carried out to determine the optimal processing time for optimal texture to form pellets. It was found that prolonged composting hour affected the pelletization process since moisture, which acts as a natural binder, reduced when the composting hour increased. The gross calorific value increased from 14.07 MJ/kg to 18.76 MJ/kg for raw mushroom waste and compost pellets at the fifth hour, respectively. This study revealed that the raw mushroom waste compost could serve as a valuable renewable energy source and that the production of energy-rich biomass compost fuel pellets without using any binder within a short composting duration is achievable with the aid of an in-vessel composter.

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“…However, because the Bachu mushroom cannot be cultivated artificially, the market has been in short supply, increasing its price. Presently, the processing technology of the Bachu mushroom is developing and relatively mature, such as polysaccharide extraction of the Bachu mushroom and preparation of compound beverages, and these processing technologies have a wide application prospect [ 4 – 6 ]. In the future, after the derivatives of the Bachu mushroom are mass produced and the treatment process is widely used, controlling the quality of raw materials will be very significant to ensure product quality.…”

Section: Introductionmentioning

confidence: 99%

Classification of multicategory edible fungi based on the infrared spectra of caps and stalks

et al. 2020

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As a characteristic edible fungus with a high nutritional value and medicinal effect, the Bachu mushroom has a broad market. To distinguish among Bachu mushrooms with high value and other fungi effectively and accurately, as well as to explore a universal identification method, this study proposed a method to identify Bachu mushrooms by Fourier Transform Infrared Spectroscopy (FT-IR) combined with machine learning. In this experiment, two kinds of common edible mushrooms, Lentinus edodes and club fungi, were selected and classified with Bachu mushrooms. Due to the different distribution of nutrients in the caps and stalks, the caps and stalks were studied in this experiment. By comparing the average normalized infrared spectra of the caps and stalks of the three types of fungi, we found differences in their infrared spectra, indicating that the latter can be used to classify and identify the three types of fungi. We also used machine learning to process the spectral data. The overall steps of data processing are as follows: use partial least squares (PLS) to extract spectral features, select the appropriate characteristic number, use different classification algorithms for classification, and finally determine the best algorithm according to the classification results. Among them, the basis of selecting the characteristic number was the cumulative variance interpretation rate. To improve the reliability of the experimental results, this study also used the classification results to verify the feasibility. The classification algorithms used in this study were the support vector machine (SVM), backpropagation neural network (BPNN) and k-nearest neighbors (KNN) algorithm. The results showed that the three algorithms achieved good results in the multivariate classification of the caps and stalks data. Moreover, the cumulative variance explanation rate could be used to select the characteristic number. Finally, by comparing the classification results of the three algorithms, the classification effect of KNN was found to be the best. Additionally, the classification results were as follows: according to the caps data classification, the accuracy was 99.06%; according to the stalks data classification, the accuracy was 99.82%. This study showed that infrared spectroscopy combined with a machine learning algorithm has the potential to be applied to identify Bachu mushrooms and the cumulative variance

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A Review on the Potential Reuse of Functional Polysaccharides Extracted from the By-Products of Mushroom Processing

Cited by 36 publications

References 70 publications

Preliminary Characterisation of Wastes Generated from the Rapeseed and Sunflower Protein Isolation Process and Their Valorisation in Delaying Oil Oxidation

Preliminary Characterisation of Wastes Generated from the Rapeseed and Sunflower Protein Isolation Process and Their Valorisation in Delaying Oil Oxidation

Utilization of Aerobic Compression Composting Technology on Raw Mushroom Waste for Bioenergy Pellets Production

Classification of multicategory edible fungi based on the infrared spectra of caps and stalks

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