Abstract
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Utilizing mushroom byproducts is a sustainable strategy that turns waste into valuable resources, thereby further enhancing economic viability. The mushroom industry generates 10-20% of processing byproducts in the form of stems/stipes, trimmings, and deformed fruiting bodies, which have almost equivalent nutritional properties. In this regard, the byproducts of Agaricus bisporus stipe (ABS) were studied for their potential as ingredients in nutritional and functional food preparations. The proximate analysis of the stipe and full fruiting body extracts has been undertaken. Antioxidant activities, measured by DPPH, ABTS and FRAP assays. Metabolic profiling of the extracts indicates they are rich in β-glucans and proteins. The LC/MS QTOF analysis of ABS and AES revealed the existence of almost similar bioactive compounds as compared with the main fruiting bodies. Alternatively, mushroom production byproducts are used to produce vegan chitosan, an important biopolymer with various applications in the food industry. The potential of using different emerging technologies on the production yield and bioactivities was also considered. This sustainable approach highlights the potential of mushroom waste valorisation to align with global goals by reducing waste and enhancing resource efficiency.
Keywords: Agaricus bisporus stalk (ABS); Lentinula edodes stipe (AES); sustainability; bioactive compounds
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