Nanoemulsion Based on Mushroom Bioactive Compounds and Its Application in Food Preservation

Abstract

Mushrooms belonging to basiodmycetes with their high nutritional value and biologically active compounds of medicinal importance can be developed into potential food products. They have been used as a traditional food, and their medicinal property is also appreciable all over the world. Naturally occurring active compounds such as polysaccharides, proteins, lipids, and glucans, etc. are obtained from various sources including plants, animals, bacteria, algae, and fungi. The efficiency of naturally derived compounds in food industry, as well as factors influencing its effectiveness, has been reported by researchers. Mushrooms produce a diversity of biologically active compounds such as proteoglucans, polysaccharides, phenolic compounds, lectins, steroids β-glucan, chitosan, and terpenoids, etc. The bioactive compounds and their concentration differ from species to species. Thus, these bioactives can be effectively used in the fabrication of fungal (mushroom)-derived nanoemulsions applicable for the food industry.