Antiradical and functional properties of subcritical water extracts from edible mushrooms and from commercial counterparts

被引：14
作者：
Rodriguez-Seoane, Paula [1 ]
Torres Perez, Maria Dolores [1 ]
Ferna'ndez de Ana, Catalina [2 ]
Sinde-Stompel, Esteban [2 ]
Dominguez, Herminia [1 ]
机构：
[1] Univ Vigo, Edificio Politecn, Chem Engn Dept, Campus Ourense, Orense 32004, Spain
[2] Hifas Terra SL, Portomuinos, 7,Bora, Pontevedra 36154, Spain
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2022年 / 57卷 / 03期
关键词：
Antioxidants; antitumoral; autohydrolysis; bioactives; glucans; rheology; RHEOLOGICAL PROPERTIES; ANTIOXIDANT ACTIVITY; HERICIUM-ERINACEUS; GLUCANS; GREEN;
D O I：
10.1111/ijfs.15383
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 degrees 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.
引用
收藏
页码：1420 / 1428
页数：9
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