Advances in the Production and Extraction of Polysaccharides from Oyster Mushroom (Pleurotus ostreatus) as a Potential Bioactive Ingredient in Food Applications
Academic Article in Scopus
Pleurotus ostreatus polysaccharides (POPs) are major structural components of the fungal cell wall and have attracted interest due to their potential bioactive and techno-functional properties as food additives. Although considerable attention has been given to their biological activities, an integrated overview of the effects of production, extraction, and purification strategies on specific polysaccharide yield, structure, and functionality remains insufficiently understood. Production strategies largely focus on maximizing polysaccharide bioaccumulation by either substrate modification or abiotic stress. Extraction technologies have evolved into advanced methods, such as ultrasound, enzymatic hydrolysis, microwaves, subcritical water, and supercritical fluids, to overcome the limitations of conventional extraction techniques, which have low extraction efficiency and pose a risk of structural damage to the POPs. This review aims to compare current production, extraction, and purification strategies and evaluates their effect on polysaccharide yield, structural characteristics, bioactivity, and techno-functional properties in food matrices. This work synthesizes the literature published between 2015 and 2025, identifies research gaps, and proposes future research directions to improve POPs production, extraction, and purification.
