Research Keyword: Nutritional analysis

The Possibility of Using Sulphur Shelf Fungus (Laetiporus sulphureus) in the Food Industry and in Medicine—A Review

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Sulphur shelf fungus, known as ‘chicken of the woods,’ is a bright yellow mushroom that grows on tree trunks and has remarkable health benefits. Research shows it contains compounds with antioxidant, antibacterial, and anticancer properties, making it valuable for both food and medicine. The fungus can be cultivated relatively quickly and easily, and some countries already recognize it as safe for food use, potentially opening new applications in the food and pharmaceutical industries.

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Domestication Cultivation and Nutritional Analysis of Hericium coralloides

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Researchers successfully grew a rare medicinal mushroom called Hericium coralloides from a wild sample found on the Tibetan Plateau. The mushroom is nutrient-rich, containing good amounts of protein and fiber while being low in fat, making it a healthy food choice. The mushroom’s compounds showed strong antioxidant properties and the ability to slow the growth of certain cancer cells, particularly breast cancer cells, suggesting potential health benefits.

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Enzymatic Activity and Nutrient Profile Assessment of Three Pleurotus Species Under Pasteurized Cenchrus fungigraminus Cultivation

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This study tested growing oyster mushrooms on a special grass called Cenchrus fungigraminus that was heat-treated to remove harmful organisms. Three types of oyster mushrooms were grown, and researchers measured the enzymes they produced and the nutrition in the harvested mushrooms. The oyster mushroom species Pleurotus ostreatus grew fastest and produced the best yields, and the grass substrate proved to be an effective and affordable choice for small-scale mushroom farming.

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Ultrasound-Assisted Determination of Selenium in Organic Rice Using Deep Eutectic Solvents Coupled with Inductively Coupled Plasma Mass Spectrometry

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This study developed environmentally friendly solvents called deep eutectic solvents (DESs) to detect selenium in rice without using toxic chemicals. Researchers optimized four different DES formulations and used ultrasonic waves to extract selenium from rice samples. The new green chemistry approach achieved comparable or better results than traditional harsh acid digestion methods while being safer for the environment.

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