Evaluation of pulsed electric field-assisted extraction on the microstructure and recovery of nutrients and bioactive compounds from mushroom (Agaricus bisporus)

Pulsed electric field (PEF) is a sustainable innovative technology that allows for the recovery of nutrients and bioactive compounds from vegetable matrices. A. bisporus was chosen for its nutritional value and the effect of PEF pretreatment was evaluated using different conditions of electric field (2–3 kV/cm), specific energy (50–200 kJ/kg) and extraction time (0–6 h) to obtain the best conditions for nutrient and bioactive compound extraction. Spectrophotometric methods were used to evaluate the different compounds, along with an analysis of mineral content by inductively coupled plasma mass spectrometry (ICP-MS) and the surface was evaluated using scanning electron microscopy (SEM). In addition, the results were compared with those obtained by conventional extraction (under constant shaking without PEF pretreatment). After evaluating the extractions, the best extraction conditions were 2.5 kV/cm, 50 kJ/kg and 6 h which showed that PEF extraction increased the recovery of total phenolic compounds in 96.86%, carbohydrates in 105.28%, proteins in 11.29%, and minerals such as P, Mg, Fe and Se. These results indicate that PEF pretreatment is a promising sustainable technology to improve the extraction of compounds and minerals from mushrooms showing microporation on the surface, positioning them as a source of compounds of great nutritional interest.

This research was supported by the Spanish Ministry of Science and Innovation project (PID2021-123628OB-C42—Eco-innovative extraction of nutrients and bioactive compounds from agri-food co-products for the design of healthier foods. Study of biological activities) funded by MCIN/AEI/10.13039/501100011033/. Moreover, authors would like to acknowledge the University of Valencia through the project OTR2021-21736INVES, supported by the University of Vigo

Peer reviewed