Update on potential of edible mushrooms: high‐value compounds, extraction strategies and bioactive properties
Lucía López‐Hortas, Noélia Flórez-Fernández, María Dolores Torres, Herminia Domı́nguez
Abstract
Summary The traditional and growing importance of mushrooms due to their rich composition in nutritive and bioactive compounds converts the whole feedstock and their fractions into versatile attractive ingredients for food and nutraceuticals. The processing conditions are critically relevant to selectively recover high‐valuable compounds in a sustainable way. This short review, covering scientific papers published in the last 2 years, offers an updated vision of the study and applications of edible mushroom bioactive compounds, covering aspects in relation to the novelties in the cultivation, isolation, identification, characterisation of chemical and biological properties, extraction technologies and purification, as well as food applications, particularly in novel foods.