A comprehensive review of postharvest quality and non-thermal preservation techniques for functional mushrooms.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Critical reviews in food science and nutrition Pub Date : 2025-01-03 DOI:10.1080/10408398.2024.2448211

N Parvathy Nayana, C S Ramya, T V Arun Kumar, Pramod P Aradwad, Anamika Thakur, Pramod Kumar Sahoo

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引用次数: 0

Abstract

Health concerns are increasingly prevalent due to aging populations and lifestyle-related diseases. Concurrently, modern consumers seek natural alternatives and are wary of medication side effects, emphasizing the importance of natural compounds for health maintenance. Functional mushrooms, known for their adaptogenic properties, offer health benefits beyond nutrition and are valued as nutraceuticals and functional foods. However, their exposed structure limits shelf life, leading to quality deterioration postharvest. Non-thermal preservation methods are critical for maintaining their quality and extending shelf life. This review summarizes functional mushrooms' role as functional foods, examines their quality degradation processes (discoloration, organoleptic changes, moisture loss, nutrient degradation), and discusses non-thermal preservation techniques. The complex deterioration of functional mushrooms is influenced by internal mushroom factors and external storage conditions. Incorporating modern non-thermal technologies-plasma, pulsed-light, ultrasound, and high-pressure treatments-is recommended to enhance postharvest preservation efficacy and maintain their health-promoting properties effectively.

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.