Power Ultrasound for Extraction and Modification of Polysaccharides from Medicinal Fungi

Research output: Chapter in book / Conference proceedingChapter in an edited book (as author)Academic researchpeer-review

3 Citations (Scopus)

Abstract

Power ultrasound (US) (low-frequency range of 20–100 kHz) has been used to enhance or facilitate a wide range of chemical, food, and biological processes (in liquid media) such as extraction, dispersion, filtration, cell disruption and homogenization, chemical and enzymatic reactions, microbial fermentation and plant biotechnology. After several decades of research on and development of the US processes, the current interest is still high and rising on new and innovative applications in many areas, such as nanotechnology, biotechnology, food processing, drug delivery, and biomedical engineering. Power US is a unique, convenient, direct, safe, and green technique, and more favorable than thermal and chemical means for the processing of food, as well as medicinal and biological products. Polysaccharides and polysaccharide-protein complexes of edible and medicinal fungi are important and attractive sources of functional food and nutraceutical products because of their health benefits and bioactivities such as antitumor, immunomodulatory, hypoglycemic, hypolipidemic, and antiviral activities. Power US may be an innovative and effective tool for the extraction of the fungal polysaccharides and for the modification of their functional properties. This review is to give a brief account of the current research trends and the most promising applications of power US in chemical, food and bioprocesses, a comprehensive outline of our recent studies on the application of power US in the extraction and modification of polysaccharides from medicinal fungi, particularly the major procedural factors, the extraction kinetics, and the effects on the molecular properties and bioactivities of polysaccharides extracted from the medicinal fungi.

Original languageEnglish
Title of host publicationAdvances in Food Processing Technology
PublisherSpringer Singapore
Pages101-124
Number of pages24
ISBN (Electronic)9789811364518
ISBN (Print)9789811364501
DOIs
Publication statusPublished - 1 Jan 2019

Keywords

  • Acoustic cavitation
  • Bioactivities
  • Medicinal fungi
  • Molecular properties
  • Polysaccharides
  • Ultrasonic process

ASJC Scopus subject areas

  • General Engineering
  • General Agricultural and Biological Sciences
  • General Biochemistry,Genetics and Molecular Biology
  • General Chemistry
  • General Chemical Engineering

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