Optimization and characterization of pigment production from Boletus edulis Bull.: Fr. by ultrasonic‐assisted extraction

Isolation, structures, bioactivities, and applications of the polysaccharides from Boletus spp.: A review

Boletus spp., the edible mushrooms distributed in Europe, Asia, and North America, have been widely used as food and medicinal ingredients worldwide. Bioactive polysaccharides are highly abundant in Boletus spp., as demonstrated by modern phytochemical studies. The isolation, chemical properties, and bioactivities of polysaccharides from Boletus spp. have long been attracted by academics worldwide. However, there is still a lack of systematic tracking of research progress on Boletus polysaccharides (BPs), which is essential for researchers to understand their potential and gain a deeper insight into their functional mechanisms. In this review, we summarized the recent development of BPs, including the extraction and purification methods, physiochemical and structural features, bioactivities and functional mechanisms, the structure-activity relationship, and the potential applications. This review aims to provide researchers with a comprehensive understanding of the current progress and potential of BPs to assist their further investigations.

Chemical composition, health benefits, food processing effects and applications of Boletus: a review

Boletus are wild edible mushrooms that are consumed worldwide for their appealing taste and abundant production. The aim of this review was to summarize and discuss the characteristics, effects of food processing and application of Boletus worldwide. A better understanding of Boletus nutritional profiles with high carbohydrate and protein, low fat and energy. Volatile (odor compounds) and nonvolatile (free amino acids, 5'-nucleotide and nucleoside, free sugars, organic acids and umami peptides) compounds together contribute to the flavor of Boletus. Varies bioactive substances such as phenols, flavonoids, polysaccharides, tocopherols, lectins and pigment, have also been identified in Boletus, showing wide spectrum biological activities, including antioxidant, antimicrobial, antitumor, immunomodulatory, hepatoprotective, antihyperglycemic and hypotensive activities. In addition, drying, storage and cooking influenced the physical, chemical, sensory properties and biological activities of Boletus. The application of Boletus was focused on food dietary supplement, enhancement of food nutrition and function, indicating Boletus can be further developed as a functional food for human health. Further research suggestions focus on the mechanism of bioactive substances, the novel umami peptides, and the digestion and absorption of Boletus.

The chromogenic mechanism of natural pigments and the methods and techniques to improve their stability: A systematic review

Pigments have become a very important part of food research, not only adding sensory properties to food, but also providing functional properties to the food system. In this paper, we review the source, structure, modification, encapsulation and current status of the three main types of natural pigments that have been studied in recent years: polyphenolic flavonoids, tetraterpenoids and betaines. By examining the modification of pigment, the improvement of their stability and the impact of new food processing methods on the pigments, a deeper understanding of the properties and applications of the three pigments is gained, the paper reviews the research status of pigments in order to promote their further research and provide new innovations and ideas for future research in this field.