Non-Volatile Bioactive Properties of Mushroom Extracts (Agaricus bisporus and Pleurotus ostreatus)
Agnieszka Nowak·Anna Kołczyk·Karolina Przydacz·Agata Czyżowska·Katarzyna Rajkowska·Katarzyna Dybka-Stępień·Anna Koziróg·Anna Otlewska·Grażyna Budryn·Małgorzata Piotrowska
Sustainable food processing and zero-waste management of by-products require the search for natural functional ingredients that can be used in finished food products. Edible mushrooms are a rich source of non-volatile bioactive compounds, but their functionality in complex food matrices remains poorly understood. The aim of the study was to compare the profiles of bioactive non-volatile compounds in Pleurotus ostreatus and Agaricus bisporus extracts obtained by the ultrasonic and combined (shaki