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Mushroom oils: A review of their production, composition, and potential applications.

التفاصيل البيبلوغرافية
العنوان: Mushroom oils: A review of their production, composition, and potential applications.
المؤلفون: Tan RY; Biomass Energy Laboratory, Faculty of Science, Institute of Biological Sciences, Universiti Malaya, Kuala Lumpur, Malaysia.; Functional Omics and Bioprocess Development Laboratory, Faculty of Science, Institute of Biological Sciences, Universiti Malaya, Kuala Lumpur, Malaysia., Ilham Z; Biomass Energy Laboratory, Faculty of Science, Institute of Biological Sciences, Universiti Malaya, Kuala Lumpur, Malaysia., Wan-Mohtar WAAQI; Functional Omics and Bioprocess Development Laboratory, Faculty of Science, Institute of Biological Sciences, Universiti Malaya, Kuala Lumpur, Malaysia., Abdul Halim-Lim S; Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Seri Kembangan, Selangor Darul Ehsan, Malaysia., Ahmad Usuldin SR; Agro-Biotechnology Institute, Malaysia (ABI), National Institutes of Biotechnology Malaysia (NIMB), HQ MARDI, 43400, Serdang, Selangor, Malaysia., Ahmad R; Halal Action Laboratory, Kolej GENIUS Insan, Universiti Sains Islam Malaysia, 71800, Nilai, Negeri Sembilan, Malaysia., Adlim M; Chemistry Department, FKIP, Universitas Syiah Kuala, Darussalam Banda Aceh, 23111, Indonesia.
المصدر: Heliyon [Heliyon] 2024 May 22; Vol. 10 (11), pp. e31594. Date of Electronic Publication: 2024 May 22 (Print Publication: 2024).
نوع المنشور: Journal Article; Review
اللغة: English
بيانات الدورية: Publisher: Elsevier Ltd Country of Publication: England NLM ID: 101672560 Publication Model: eCollection Cited Medium: Print ISSN: 2405-8440 (Print) Linking ISSN: 24058440 NLM ISO Abbreviation: Heliyon Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: London : Elsevier Ltd, [2015]-
مستخلص: This review delves into the world of mushroom oils, highlighting their production, composition, and versatile applications. Despite mushrooms' overall low lipid content, their fatty acid composition, rich in essential fatty acids like linoleic acid and oleic acid, proves nutritionally significant. Variations in fatty acid profiles across mushroom species and the prevalence of unsaturated fats contribute to their cardiovascular health benefits. The exploration extends to mushroom essential oils, revealing diverse volatile compounds through extraction methods like hydrodistillation and solvent-assisted flavor evaporation (SAFE). The identification of 1-octen-3-ol as a key contributor to the distinct "mushroom flavor" adds a nuanced perspective. The focus broadens to applications, encompassing culinary and industrial uses with techniques like cold pressing and supercritical fluid extraction (SFE). Mushroom oils, with their unique nutritional and flavor profiles, enhance gastronomic experiences. Non-food applications in cosmetics and biofuels underscore the oils' versatility. The nutritional composition, enriched with essential fatty acids, bioactive compositions, and trace elements, is explored for potential health benefits. Bioactive compounds such as phenolic compounds and terpenes contribute to antioxidant and anti-inflammatory properties, positioning mushroom oils as nutritional powerhouses. In short, this concise review synthesizes the intricate world of mushroom oils, emphasizing their nutritional significance, extraction methodologies, and potential health benefits. The comprehensive overview underscores mushroom oils as a promising area for further exploration and utilization. The characteristics of mushroom biomass oil for the use in various industries are influenced by the mushroom species, chemical composition, biochemical synthesis of mushroom, and downstream processes including extraction, purification and characterization. Therefore, further research and exploration need to be done to achieve a circular bioeconomy with the integration of SDGs, waste reduction, and economic stimulation, to fully utilize the benefits of mushroom, a valuable gift of nature.
Competing Interests: The authors declare the following financial interests/personal relationships which may be considered as potential competing interests:ZUL ILHAM reports financial support was provided by 10.13039/501100003093Ministry of Higher Education (10.13039/501100003093MOHE) Malaysia. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(© 2024 The Authors.)
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فهرسة مساهمة: Keywords: Essential oil; Fatty acid; Fungal lipid; Mushroom biomass; Mushroom oil
تواريخ الأحداث: Date Created: 20240607 Latest Revision: 20240608
رمز التحديث: 20240608
مُعرف محوري في PubMed: PMC11153096
DOI: 10.1016/j.heliyon.2024.e31594
PMID: 38845934
قاعدة البيانات: MEDLINE
الوصف
تدمد:2405-8440
DOI:10.1016/j.heliyon.2024.e31594