Antiradical and functional properties of subcritical water extracts from edible mushrooms and from commercial counterparts
UNIVERSAL IDENTIFIER: http://hdl.handle.net/11093/4633
EDITED VERSION: https://onlinelibrary.wiley.com/doi/10.1111/ijfs.15383
UNESCO SUBJECT: 3303 Ingeniería y Tecnología Químicas ; 3303.03 Procesos Químicos
DOCUMENT TYPE: article
This study deals with the antioxidant and functional potential of subcritical water extracts from edible mushrooms, in comparison to commercial products. Pleurotus citrinopileatus extracts showed the highest phenolic content and antioxidant properties. Similar results were determined in commercial extracts of Coriolus versicolor. The highest growth inhibition in selected human carcinogenic cells was identified for the P. citrinopileatus extract obtained during heating up to 160 °C. Rheological studies confirmed that glucan-based hydrogels prepared with mushroom extracts exhibited enhanced viscoelastic properties compared to those formulated with commercial products. The extracts providing the strongest gels were obtained from Pleurotus eryngii, followed by Hericium erinaceus and Pleurotus citrinopileatus. No water syneresis for the proposed hydrogels was observed. The formulated hydrogels could be interesting for their application in the food sector.
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