Advances in Mushroom Chitosan Biorefinery and Its Applications in Food Engineering: A Sustainable Approach to Food Preservation and Quality Enhancement

Aisha Ameera Abdullah; Shehu-Alimi Elelu; Musa Ojeba Innocent; Ganiyat Omotayo Ibrahim; Tijani Abiola Tajudeen; Umar Abdulrasheed; Mustapha Abdulsalam

doi:10.55006/biolsciences.2025.5103

Authors

Aisha Ameera Abdullah Department of Microbiology, Skyline University, Nigeria https://orcid.org/0009-0005-9208-8365
Shehu-Alimi Elelu Department of Chemistry, Howard University, Washington DC, USA
Musa Ojeba Innocent Department of Microbiology, Skyline University, Nigeria
Ganiyat Omotayo Ibrahim Department of Chemistry, Nottingham Trent University, UK
Tijani Abiola Tajudeen Department of Soil Science, Federal University of Technology, Minna, Nigeria
Umar Abdulrasheed Department of Environmental Management for Agriculture, University of Hertfordshire, UK
Mustapha Abdulsalam Department of Microbiology, Skyline University, Nigeria

DOI:

https://doi.org/10.55006/biolsciences.2025.5103

Keywords:

Mushroom chitosan, Biorefinery, Food engineering, Antimicrobial packaging , Food preservation , Sustainable bioproducts

Abstract

Mushroom-derived chitosan has gained recognition in food engineering due to its numerous advantages over conventional crustacean-derived chitosan, including enhanced biocompatibility, sustainability, and allergen-free properties. Various extraction methods, such as enzymatic, chemical, and green techniques, have been explored, each with distinct advantages and limitations regarding yield, quality, and environmental impact. This study highlights the antimicrobial, antioxidant, and film-forming properties of mushroom chitosan, positioning it as a valuable material for food preservation, packaging, and functional food applications. Despite challenges in optimizing extraction methods and scaling production, the ecological and economic benefits of mushroom chitosan make it a promising alternative to synthetic and animal-derived materials. The findings underscore its potential to contribute to more sustainable food systems by replacing synthetic plastics and chemical preservatives, reducing food waste, and promoting eco-friendly packaging solutions. Future research should focus on optimizing extraction methods for higher yields and quality, enhancing functionalization techniques for specific food applications, and exploring new applications in nutraceuticals and functional foods. Moreover, further research is needed to address scalability challenges and assess the environmental and economic impacts of mushroom chitosan in large-scale industrial applications.

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Author Biography

Aisha Ameera Abdullah, Department of Microbiology, Skyline University, Nigeria

*Corresponding Author

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