NANOFORMULATIONS OF MUSHROOM EXTRACTS: POTENTIAL FOR CLEAN-LABEL FOOD ADDITIVES

AUTHOR(S) / АУТОР(И): Monika Stojanova , Marina S.T. Stojanova , Dragutin A. Đukic , Leka Mandic , Blazo Lalevic 

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DOI: https://doi.org/10.46793/8thMTAgricult.023S

ABSTRACT / САЖЕТАК:

The increasing consumer demand for clean-label food products has intensified the search for natural alternatives to synthetic food additives. Conventional additives, although effective, are often associated with negative consumer perception and potential health concerns, driving the food industry toward natural, sustainable, and multifunctional ingredients. Edible and medicinal mushrooms represent a promising source of bioactive compounds, including β-glucans, phenolic compounds, polysaccharides, and terpenoids, which exhibit antioxidant, antimicrobial, and immunomodulatory properties relevant to food applications. However, the practical use of mushroom extracts as food additives is limited by their low stability, poor solubility, and reduced bioavailability when applied in complex food matrices.

Nanotechnology-based delivery systems have emerged as an innovative approach to overcome these limitations. Nanoformulations such as nanoemulsions, nanoliposomes, and polymer-based nanoparticles enable the encapsulation and protection of sensitive bioactive compounds, enhancing their stability, controlled release, and functional efficacy. Moreover, the use of food-grade and naturally derived encapsulating materials aligns well with clean-label requirements.

This review provides a comprehensive overview of bioactive compounds derived from edible and medicinal mushrooms, current extraction strategies, and recent advances in nanotechnology-based formulations. Particular emphasis is placed on the potential application of mushroom nanoextracts as clean-label food additives with antioxidant and antimicrobial functions, as well as their role in extending shelf life and improving functional properties of food products. Safety considerations and regulatory challenges associated with the use of nanomaterials in foods are also discussed. Overall, mushroom-based nanoformulations represent a promising and sustainable strategy for the development of next-generation clean-label food additives, although further research is required to support their industrial application and regulatory approval.

KEYWORDS / КЉУЧНЕ РЕЧИ:

nanoformulations, mushroom extracts, clean-label, food additives, bioactive compounds

ACKNOWLEDGEMENT / ПРОЈЕКАТ:

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