Research Keyword: phenolic content

Biopreservation of Hericium erinaceus By-Products via Lactic Acid Fermentation: Effects on Functional and Technological Properties

mycolabadmin

This study shows how a natural fermentation process using beneficial bacteria can transform lion’s mane mushroom waste into a healthier food ingredient. The fermentation makes the mushrooms safer by eliminating spoilage organisms, increases their antioxidant power by up to 31%, and prevents the buildup of potentially harmful compounds. This approach offers a sustainable solution for mushroom producers to reduce waste while creating valuable functional food ingredients.

Read More »

Integrated use of biochar, Cassia fistula, and Trichoderma for sustainable management of Sclerotium rolfsii in chickpea

mycolabadmin

This study shows how combining three natural substances—rice husk biochar (a carbon-rich soil additive), Cassia fistula plant extract, and a beneficial fungus called Trichoderma harzianum—can effectively protect chickpea crops from a harmful soil disease called collar rot. The combination not only reduced disease occurrence from 64% to 35% but also improved plant growth and strengthened plants’ natural defense mechanisms. This eco-friendly approach offers farmers a sustainable alternative to chemical fungicides while improving soil health and crop productivity.

Read More »

Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties

mycolabadmin

This study shows that adding mushroom powder to bread can make it healthier. The mushroom-enriched bread had lower predicted blood sugar responses and higher antioxidant levels compared to regular bread. The mushrooms provided extra fiber, protein, and beneficial compounds that interact with bread components to improve nutritional quality. These results suggest mushroom-enriched bread could be a practical way to help people maintain stable blood sugar levels while enjoying traditional bread.

Read More »
Scroll to Top