In recent years, the convergence of food science and nanotechnology has revolutionized the way bioactive compounds are extracted, delivered and utilized for therapeutic and functional purposes. This book presents an in-depth analysis of how emerging biotechnological tools enhance the bioavailability and stability of mushroom bioactives, making them more effective in health applications. Furthermore, it highlights innovations in nanotechnology, such as nanoencapsulation, to optimize the efficacy of these compounds in pharmaceuticals, nutraceuticals and functional food products. Through this comprehensive approach, the book aims to bridge the gap between traditional knowledge of mushrooms and cutting-edge technological applications, fostering novel solutions in health and nutrition.

Mushroom Bioactives: Bridging Food, Biotechnology and Nanotechnology for Health and Innovation is an interdisciplinary exploration of the bioactive compounds found in mushrooms and their potential applications across food science, biotechnology and nanotechnology. This book delves into the biochemical properties of mushroom-derived bioactives, including polysaccharides, polyphenols, sterols and terpenoids, and examines their health-promoting effects such as antioxidant, anti-inflammatory, immunomodulatory and neuroprotective benefits. By integrating insights from molecular biology, bioengineering and food processing, this book aims to uncover the transformative role of mushrooms in modern scientific advancements.

Integrates food science, biotechnology, and nanotechnology for a holistic view of mushroom bioactives in foods Explores advancements in nanocarriers, encapsulation techniques, and targeted delivery systems Addresses how mushroom-based bioactives contribute to sustainable food systems, waste valorization, and bioeconomy

Autorentext

Dr. Tanmay Sarka is a **** Lecturer in the Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, in Malda, India

Inhalt

Bioactive Compounds in Edible and Medicinal Mushrooms: An Overview.- Polysaccharides, Polyphenols, and Terpenoids: Key Functional Components in Mushrooms.- Mushrooms as Natural Antioxidants and Their Role in Oxidative Stress Management.- Fermentation and Bioprocessing of Mushrooms: Unlocking Bioavailability and Potency.- Enzymatic and Microbial Biotransformation of Mushroom-Derived Compounds.- Nanoencapsulation of Mushroom-Derived Bioactives for Targeted Delivery.- Nanocarriers and Smart Delivery Systems for Enhancing Bioefficacy of Mushroom Compounds.- Mushroom-Based Nanomaterials: Applications in Functional Foods and Pharmaceuticals.- Immunomodulatory and Antiviral Properties of Mushroom-Derived Compounds.- Neuroprotective and Cognitive Benefits of Mushrooms: A Biochemical Perspective.- Mushrooms in Cancer Prevention and Therapy: Mechanistic Insights.- Mushroom Waste Valorization: From Byproducts to High-Value Bioactives.- Mushrooms in Personalized Nutrition and Functional Food Development.- The Future of Mushroom Biotechnology: Innovations, Challenges, and Market Potential.