To address industry challenges, such as low added value and poor processability of deep-processed Lentinula edodes products caused by regional variations, the major cultivar ‘Shenxiang 1513’ from two primary production regions in China, including Qingyuan (Zhejiang) and Suizhou (Hubei), was selected as research object. Based on the unique occurrence forms and health benefits of L. edodes polyphenols, this study systematically compared the composition and functional properties of polyphenol extracts obtained using different extraction methods. The goal was to identify their potential processing and application directions for these extracts (LEPs), and to provide a theoretical basis for the targeted development of high-value-added L. edodes products.

LEPs were prepared using three techniques: hot water extraction (H), microwave-assisted extraction (M), and ultrasonic-assisted extraction (U). Their microstructure and chemical composition were analyzed using scanning electron microscopy (SEM) and liquid chromatography-mass spectrometry (LC-MS), respectively, along with analysis of their physicochemical properties. In vitro antioxidant capacity was evaluated through radical scavenging and reducing power assays. Hypoglycemic and hypolipidemic potential were assessed by measuring inhibition of major digestive enzymes, intrinsic fluorescence quenching, and glycolipid adsorption capacity, enabling a multidimensional quality evaluation of LEPs.

The total polyphenol content of LEPs ranged from 2.82 to 5.51 mg GAE·g^-1, and total flavonoid content ranged from 5.69 to 6.81 mg RE·g^-1. LC-MS analysis showed that the polyphenol extract from Qingyuan contained higher levels of rutin, benzoic acid, 3,4-dihydroxybenzoic acid, and 4-hydroxybenzoic acid, whereas the polyphenol extract from Suizhou was mainly composed of 3,4-dihydroxybenzoic acid, vanillic acid, and benzoic acid. Basic physicochemical characterization indicated that LEPs had good solubility and oil-holding capacity. In antioxidant assays, Qingyuan-H exhibited the strongest scavenging capacity against ABTS⁺ radicals and hydroxyl radicals, with IC₅₀ (half-maximal inhibitory concentration) values of 0.18 and 3.25 mg·mL^-1, respectively. Qingyuan-M showed higher activity in DPPH radical scavenging and reducing power, with a half-inhibitory concentration of 1.49 mg·mL^-1 for DPPH, and a reducing power of 5.20 mg AAE·(g DW)^-1 at 6 mg·mL^-1. In vitro hypoglycemic assays confirmed that L. edodes polyphenol extracted from Qingyuan had a stronger glucose-lowering effect than that from Suizhou. The IC₅₀ of Qingyuan-M against α-glucosidase was 1.63 mg·mL^-1, and the fluorescence quenching mechanism was determined to be static quenching. Its glucose-binding capacity was 211.64 µmol·g^-1. The polyphenol extract from Suizhou showed higher pancreatic lipase inhibition than that from Qingyuan. Suizhou-M achieved 66.63% inhibition, with binding rates of 28.93% and 48.74% for sodium glycocholate and sodium taurocholate, respectively.

This study indicated that regional differences influenced the functional properties of L. edodes polyphenols and could guide processing strategies. Qingyuan sources mushrooms were more suitable for targeted development of natural antioxidant products. Polyphenols extracted from Qingyuan L. edodes via microwave-assisted extraction (Qingyuan-M) demonstrated outstanding glucose-lowering efficacy and were promising raw materials for hypoglycemic functional products. In contrast, polyphenols extracted from Suizhou L. edodes using the same method were more suitable for lipid-lowering product development.

From the perspectives of nutrition and processing, the amino acid composition, physicochemical properties, and structural characteristics of common edible fungal proteins were analyzed to elucidate the nutritional benefits of proteins derived from fungi, and to explore their prospective applications within the realm of food processing.

From the vantage points of raw material accessibility and economic advantages, eight species of edible fungi were chosen as subjects for this study: Lentinula edodes, Agaricus bisporus, Hypsizigus marmoreus (white cultivar), Pleurotus ostreatus, Hypsizygus marmoreus (brown cultivar), Agrocybe aegerita, Flammulina filiformis, and Pleurotus eryngii. To evaluate the disparities in amino acid composition and digestibility of their proteins, by utilizing metrics such as ratio of amino acid and amino acid ratio coefficient, the nutritional value and potential benefits of these fungal proteins as substitutes for conventional proteins were assessed by comparing them with whole egg protein, wheat protein, and soybean protein. The physicochemical properties of various edible fungal proteins were analyzed, including solubility, water-holding property, oil-holding property, emulsifying property, and foaming property. The structural characteristics were analyzed by Fourier-transform infrared spectroscopy and scanning electron microscopy. The correlation between physicochemical properties and structural characteristics were established, and the potential applications of edible fungal proteins within the food industry were assessed.

The EAA/TAA ratios of all eight edible fungal proteins were approximately 40%, while the EAA/NEAA ratios exceeded 60%, aligning with the ideal protein model. The amino acid profile of L. edodes protein exhibited the greatest similarity to the amino acid pattern spectrum and the reference protein's amino acid composition, boasting an essential amino acid index of 66.31. Upon adjusting the amino acid score to account for digestibility, L. edodes protein continued to hold the highest overall score, establishing it as a high-quality protein source. Furthermore, the essential amino acids of A. aegerita protein constituted 47.12% of its total amino acid profile, a figure comparable to that of whey protein, thereby rendering it an exceptional supplementary source of these vital essential amino acids. The digestibility of the protein from H. marmoreus (white cultivar) was 89.59%, and as a protein that is rapidly digestible, it would be suitable for facilitating swift physical recovery post-exercise. The physicochemical properties of the eight edible fungal proteins also exhibited considerable differences. Both H. marmoreus (white cultivar) and H. marmoreus (brown cultivar) displayed favorable water-holding, oil-holding and emulsifying properties, suggesting extensive potential applications within the realm of food processing.

Utilizing the nutritional evaluation system for edible fungi, the amino acid profile of L. edodes protein has been determined to possess the highest overall rating, thus establishing L. edodes protein as a viable standalone protein supplement. The proteins of P. ostreatus, P. eryngii, H. marmoreus (white cultivar) and H. marmoreus (brown cultivar) possessed processing advantages and structural similarities in various aspects, rendering them suitable for application in the production and processing of meat products, flour-based products, and baked goods, thereby optimizing the utilization of their nutritional and processing benefits.

As a technology with the essence of unsteady heat transfer ability, the stir-fry process could improve the flavor of food significantly. Basically, the effects of different cooking time and temperature on the flavor characterization of Agaricus bisporus in novel ready-to-eat dishes (RTE dishes) were investigated in the present study, aiming to provide data basis for the development and production of edible mushroom RTE dishes.

The volatile flavors of A. bisporus under different conditions were evaluated by electronic nose firstly, followed by gas chromatography-ion mobility spectrometry (GC-IMS) and free fatty acid content determination. Then, the non-volatile flavor analyzation through electronic tongue, soluble sugar (alcohol), free amino acids, flavor nucleotides and organic acids detection, as well as the evaluation of equivalent freshness concentration (EUC) were carried out. At last, the sensory quality analysis was utilized to estimate the differences in shape, color, flavor, organization and taste of A. bisporus in novel RTE dishes under different conditions, from which the quality of different products was evaluated based on consumers' subjective perception.

The whole stir-fry process could be divided into three stages, mainly including 2 min, 4-8 min and 10 min based on the cooking time or 160-170℃, 180-190℃ and 200℃ based on the cooking temperature. The contents of 1-octene-3-ol and 3-octanol were considered the characteristic odor components of A. bisporus, which increased with the extension of cooking time. On the other side, the contents of 1-octene-3-ol and 3-octanol reached the maximum value at 180℃ with the increasing of cooking temperature. From the perspective of umami, the time of 4 min was the optimal time for the formation of non-volatile flavor of A. bisporus in RTE dishes. As for the cooking temperature, umami and sweet taste reached the highest peak at 180℃ with the increase of the cooking temperature. Moreover, the contents of soluble sugar (alcohol) and organic acids in the RTE dishes were decreased and increased, respectively, along with the cooking time extension. However, with the increasing of cooking temperature, the contents of soluble sugar (alcohol) increased first and then decreased, while the contents of organic acids displayed an increasing trend. In addition, it was found that different cooking conditions exhibited little effects on nucleotide, but longer cooking time or higher cooking temperature would reduce the contents of free amino acids in the RTE dishes. Finally, in accordance with the analysis of EUC and sensory evaluation, the umami and sensory evaluation of A. bisporus under the cooking time of 4 min and cooking temperature of 180℃ presented the highest score, indicating that the products prepared under this stir-fry conditions were mostly accepted by consumers.

In order to maintain the maximum freshness and sweetness, as well as the most suitable flavor of A. bisporus in the RTE dishes, the final stir-fry process conditions was intended to be stir-frying at 180℃ for 4 min.

In the present study, the investigation on the basic physicochemical properties of Pleurotus eryngii polysaccharide (PEP) and its related effects on diffusion and adsorption of glucose were conducted. PEP mimetic digestion products (D-PEP) were prepared using an in vitro stimulated digestion model to explore the effects of PEP and D-PEP on the digestive enzymes activities associated with glucose metabolism, as well as the interaction between PEP/D-PEP and α-glucosidase.

Firstly, the basic physicochemical properties of PEP were detected based on the methods in previous studies. Then the inhibitory effects of PEP/D-PEP on α-amylase and α-glucosidase activities were evaluated by DNS method and 4-Nitrophenyl α-D-glucopyranoside (PNPG) method, respectively. Finally, the relationship between PEP/D-PEP and α-glucosidase was studied with the utilization of the fluorescence spectroscopy technique.

PEP displayed great potential on the solubility, swelling property, water and oil holding capacities, and favorable inhibition on glucose diffusion and adsorption. Moreover, PEP had obvious inhibitory effects on maltase and α-glucosidase, while it did not suppress the activity of α-amylase. Specifically, PEP with its concentration of 4 mg∙mL^-1 exhibited (77.20±2.71)% inhibition ratio on maltase activity, while (78.91±0.51)% inhibition ratio on α-glucosidase activity. However, the digestion product D-PEP showed significant inhibition on the activities of all these three enzymes, with 4 mg∙mL^-1 of D-PEP inhibiting α-amylase, maltase, and α-glucosidase by (84.08±1.79)%, (20.58±1.20)%, and (95.58±0.12)%, respectively. The outcomes of fluorescence spectroscopy showed that the endogenous fluorescence of α-glucosidase was gradually decreased along with the increasing of the PEP/D-PEP concentration, and the quenching of the endogenous fluorescence of α-glucosidase by PEP/D-PEP was mainly static quenching, with the number of binding sites greater than or equal to 1.

In summary, D-PEP not only inhibited maltase and α-glucosidase activities but also showed great potential inhibition effects on α-amylase activity compared with PEP. Herein, D-PEP displayed stronger inhibitory effect on amylase and could be considered affect glucose metabolism to a certain degree.