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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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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功能蘑菇采后品质及非保温保鲜技术综述。

由于人口老龄化和与生活方式有关的疾病，健康问题日益普遍。同时，现代消费者寻求天然替代品，警惕药物副作用，强调天然化合物对健康维护的重要性。功能性蘑菇，以其适应性特性而闻名，提供营养以外的健康益处，被视为营养保健品和功能性食品。然而，它们暴露的结构限制了保质期，导致采后质量恶化。非保温方法对于保持其质量和延长保质期至关重要。本文综述了功能蘑菇作为功能食品的作用，研究了其质量降解过程（变色，感官变化，水分损失，营养物质降解），并讨论了非保温技术。功能蘑菇的复杂变质受蘑菇内部因素和外部贮藏条件的影响。建议采用等离子体、脉冲光、超声和高压等现代非热处理技术，有效提高采后保鲜效果，保持其有益健康的特性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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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.