Pulsed Electric Field Assisted Pressure Extraction and Solvent Extraction from Mushroom (Agaricus Bisporus)

This work compares the efficiency of extraction and stability of extracts from mushroom (Agaricus bisporus) for different methods of extraction: pressure extraction (PE), pressure extraction assisted by pulsed electric field (PE + PEF), hot water extraction (WE; temperature, T = 343 K, time, t = 2 h), ethanol extraction (EE; T = 298 K, t = 24 h), and supplementary ethanol extraction from cakes of slices (SEE; T = 298 K, t = 24 h). PE was done at room temperature and 5 bar pressure (p). PEF treatment was done using bipolar near-rectangular pulse protocol. The traditional hot WE (T = 343 K, t = 2 h) gave the relatively high contents of proteins, total polyphenols and polysaccharides; however, the extracts were cloudy and their colloid stability was low. The extracts obtained using EE method were also cloudy and unstable. The sizes of particles in extracts, produced by WE and EE methods, were estimated as a parts per thousand aEuro parts per thousand 0.25 and a parts per thousand aEuro parts per thousand 5 mu m, respectively. From the other side, the extracts, produced by PE and PE + PEF methods, were clear and their colloid stability was high. Moreover, both PE and PE + PEF methods allowed selective separation of different components. The PE + PEF method gave higher nucleic acid/proteins ratio as compared with that of PE method. Moreover, PE + PEF allowed production of mushroom extracts with high contents of fresh-like proteins and polysaccharides. Application of the EE method supplementary to the PE or PE + PEF techniques allowed for an effective extraction of the total polyphenols that was comparable with the efficiency of the WE method.