Green Valorization Strategies of Pleurotus ostreatus and Its By-Products: A Critical Review of Emerging Technologies and Sustainable Applications
Pablo Ayuso, Jhazmin Quizhpe, Rocío Peñalver, Pascual García-Pérez, Gema Nieto
Molecules
Abstract
Pleurotus ostreatus, commonly known as the oyster mushroom, is a widely cultivated edible mushroom characterized by its nutritional value and health benefits. However, its large-scale production generates significant amounts of agro-industrial by-products, such as stipes, residual mycelium, and spent mushroom substrate (SMS). These by-products are often discarded despite their high content of bioactive compounds such as dietary fiber, β-glucans, polyphenols, ergosterol, and essential minerals. This review provides a critical overview of emerging green extraction technologies (i.e., ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), supercritical fluid extraction (SFE), subcritical water extraction (SWE), enzyme-assisted extraction (EAE), and pulsed electric fields (