PDF(Pubmed)
Abstract：
This review delves into the world of mushroom oils, highlighting their production, composition, and versatile applications. Despite mushrooms\' overall low lipid content, their fatty acid composition, rich in essential fatty acids like linoleic acid and oleic acid, proves nutritionally significant. Variations in fatty acid profiles across mushroom species and the prevalence of unsaturated fats contribute to their cardiovascular health benefits. The exploration extends to mushroom essential oils, revealing diverse volatile compounds through extraction methods like hydrodistillation and solvent-assisted flavor evaporation (SAFE). The identification of 1-octen-3-ol as a key contributor to the distinct \"mushroom flavor\" adds a nuanced perspective. The focus broadens to applications, encompassing culinary and industrial uses with techniques like cold pressing and supercritical fluid extraction (SFE). Mushroom oils, with their unique nutritional and flavor profiles, enhance gastronomic experiences. Non-food applications in cosmetics and biofuels underscore the oils\' versatility. The nutritional composition, enriched with essential fatty acids, bioactive compositions, and trace elements, is explored for potential health benefits. Bioactive compounds such as phenolic compounds and terpenes contribute to antioxidant and anti-inflammatory properties, positioning mushroom oils as nutritional powerhouses. In short, this concise review synthesizes the intricate world of mushroom oils, emphasizing their nutritional significance, extraction methodologies, and potential health benefits. The comprehensive overview underscores mushroom oils as a promising area for further exploration and utilization. The characteristics of mushroom biomass oil for the use in various industries are influenced by the mushroom species, chemical composition, biochemical synthesis of mushroom, and downstream processes including extraction, purification and characterization. Therefore, further research and exploration need to be done to achieve a circular bioeconomy with the integration of SDGs, waste reduction, and economic stimulation, to fully utilize the benefits of mushroom, a valuable gift of nature.
摘要：
这篇评论深入探讨了蘑菇油的世界，突出他们的生产，composition,和多功能的应用。尽管蘑菇总体脂质含量低，它们的脂肪酸组成，富含必需脂肪酸，如亚油酸和油酸，证明有营养意义。蘑菇物种中脂肪酸谱的变化和不饱和脂肪的流行有助于其心血管健康益处。探索延伸到蘑菇精油，揭示不同的挥发性化合物通过提取方法，如加氢蒸馏和溶剂辅助风味蒸发（SAFE）。将1-octen-3-ol确定为独特的“蘑菇味”的关键因素，增加了细微差别的观点。重点扩大到应用，包括烹饪和工业用途，如冷压和超临界流体萃取技术（SFE）。蘑菇油,以其独特的营养和风味特征，增强美食体验。化妆品和生物燃料中的非食品应用强调了油的多功能性。营养成分，富含必需脂肪酸，生物活性组合物，和微量元素，正在探索潜在的健康益处。生物活性化合物如酚类化合物和萜烯有助于抗氧化和抗炎特性，将蘑菇油定位为营养强国。总之,这篇简洁的评论综合了蘑菇油的错综复杂的世界，强调它们的营养意义，提取方法，和潜在的健康益处。全面的概述强调了蘑菇油作为进一步勘探和利用的有希望的领域。用于各种行业的蘑菇生物质油的特性受蘑菇种类的影响，化学成分,蘑菇的生化合成，和下游过程，包括提取，纯化和表征。因此,需要进一步的研究和探索，以实现与可持续发展目标整合的循环生物经济，减少废物，和经济刺激，为了充分利用蘑菇的好处，大自然的珍贵礼物。
