ArticleFood chemistry: X2024
Sustainable fungi-based protein extraction from agro-waste mushroom stem using deep eutectic solvents.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Precipitation and recovery of soy protein extracted in natural deep eutectic solvents: Emphasizing solvent reusability for sustainable processing.Food chemistry: X · 2026Article
- Structural characterization and functional properties of safflower seed protein extracted by natural deep eutectic solvents.Food chemistry: X · 2026Article
- Editorial Special issue:Food chemistry: X · 2026Article
- Green Valorization Strategies ofMolecules (Basel, Switzerland) · 2025Review
- The Role of Nonconventional Technologies in the Extraction Enhancement and Technofunctionality of Alternative Proteins from Sustainable Sources.Foods (Basel, Switzerland) · 2025Review
- Ultrasound-assisted deep eutectic solvent extraction versus alkaline extraction: Functional and structural properties of hazelnut proteins.Food chemistry: X · 2025Article
- Evaluation of the Gelation Characteristics and Printability of Edible Filamentous Fungi Flours and Protein Extracts.Foods (Basel, Switzerland) · 2025Article
- Exploring the effect of natural deep eutectic solvents on zein: Structural and functional properties.Current research in food science · 2025Article
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Authors and funding
4 authors.
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Abstract
This study evaluated the nutritional and functional qualities of the mushroom stem (MS) powder and its protein concentrates, which were extracted using alkaline and deep eutectic solvent (DES)-based methods. MS powder is rich in protein (23.02 %) and carbohydrates (63.01 %). Alkaline extraction yielded the highest protein content (45.90 %) but lower recovery rates (15.39 %) compared to DES extractions using a 1:2 molar ratio of choline chloride: glycerol (DES-CG) and choline chloride: lactic acid (DES-CL), which had recovery rates of 22.04 % and 21.47 %, respectively. DES solvents provided strong hydrogen bonding, as indicated by FTIR analysis, and produced uniform, smooth particles according to SEM imaging. Both DES and alkaline methods achieved similar protein solubility values (72-75 %). However, DES methods better preserved emulsion capabilities and balanced foaming properties, enhancing foam capacity and maintaining stability. The findings suggest that DES methods are more sustainable and efficient for extracting proteins from MS powder, optimizing both functional properties and environmental sustainability in food applications.
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