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

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.

Enzymatic activities and analysis of a mycelium-based composite formation using peach palm (Bactris gasipaes) residues on Lentinula edodes

“…1iii, iv), similar to another report using L. edodes for solid-state fermentation (Bentolila de Aguiar et al 2013), a condition favourable for the growth of the fungus. Consequently, the culture media must not have low relative moisture, since the water content is essential for the growth and metabolism of L. edodes (Antunes et al 2020). Nonetheless, the results reported a decrease in moisture after the last cultivation time interval, for the majority of the samples, also detected in another work (Hermann et al 2013); whereas the treatment containing only soy flour had the highest moisture content (58-60%).…”

“…This is due to their cellulose fibres having various hydroxyl groups, as well as its mycelium binder which is hydrophilic (Jones et al 2017). The gel formed by these composites prevents dehydration of their hyphae (Antunes et al 2020), allowing adhesion to other cells or surfaces. Moreover, the hyphae of L. edodes fungus is composed of β-glucans, chitin (Peniche-Covas et al 1988), and proteins that are able to bind to others and form its own network, and these components are known to have high swelling values.…”

“…However, most of the papers presently in literature provide little in terms of fungal species, substrate composition, and additional steps of composite formation (Antunes et al 2020). This could be related to the fact that more than half is published by co-authors affiliated with commercial companies, as stated by a previous report (Attias et al 2020); besides, their growing process is time-consuming (Zeller and Zocher 2012).…”

Mycochemicals in wild and cultivated mushrooms: nutrition and health

“…Considerable benefits are also obtained from by-products of mushroom production, which are also rich in interesting bioactive compounds for the production of beneficial animal feed, fertilizers, cosmetics, and cosmeceuticals. (He et al 2016;Taofiq et al 2016;Antunes et al 2020).…”

Enzymatic activities and analysis of a mycelium-based composite formation using peach palm (Bactris gasipaes) residues on Lentinula edodes

“…However, most of the papers presently in literature provides little in terms of fungal species, substrate composition and additional steps of composite formation (Antunes et al 2020). This could be related to the fact that more than half is published by co-authors a liated with commercial companies, as stated by a previous report (Attias et al 2020); besides, their growing process is time consuming (Zeller and Zocher 2012).…”