مقاله 2016: سناریوهایی برای کاهش اثر فاکتورهای محیطی روی تولید قارچ دکمه ای

Scenarios for the reduction of environmental impact in Agaricus bisporus production

Available online 26 December 2016

Highlights

Analysis of improvement scenarios in the production process of Mushroom.

The research includes all stages of the production process.

The implementation of the scenarios can get reduction in all impact categories.

aThe improvement scenarios achieved a reduction from 16.25 to 194.63%.

 Abstract

The aim of this study is to obtain a critical analysis of the reduction of environmental impacts in the production of the mushroom Agaricus bisporus. This is done through a series of proposed scenarios at each stage of the production process: mycelium production, composting and cultivation cycle. The improvement scenarios included in this research are: replacement of cereal straw by hay, as base material of compost; elimination of the pre-moistening phase of the straw; use of biofilters for composting in closed tunnels and pasteurization chambers; maximization of load capacity of compost in air-conditioned growing room; and energy optimization and use of renewable energy sources in the production process. The implementation of the successive improvement scenarios leads to a decrease of the environmental impact. The individual scenarios can be combined to obtain a reduction in all impact categories; one of the scenario combinations provides the best results, producing reductions in all the categories, from 16.25% in Global Warming to 194.63% in Terrestrial ecotoxicity, with other important reductions such as 55.28% in Marine aquatic ecotoxicity.

 http://www.sciencedirect.com/science/article/pii/S0959652616321928

گونه های فعال اکسیژن و خصوصیات آنتی اکسیدانی قارچهای کلاهکد

Reactive oxygen species and antioxidant properties from mushrooms

• Carmen Sánchez

• Laboratory of Biotechnology, Research Centre for Biological Sciences, Universidad Autónoma de Tlaxcala, Ixtacuixtla, Tlaxcala, CP. 90062, Mexico

Received 30 May 2016, Revised 4 November 2016, Accepted 2 December 2016, Available online 24 December 2016

Abstract

Preventive medicine and food industry have shown an increased interest in the development of natural antioxidants, since those most commonly used synthetic antioxidants may have restricted use in food. This could explain why there is currently much research on the antioxidant properties from natural products such as mushrooms. Many mushrooms have been reported to possess antioxidant properties, which enable them to neutralize free radicals. The oxygen molecule is a free radical, which lead to the generation of the reactive oxygen species and can damage the cells. Cell damage caused by free radicals appears to be a major contributor to aging and degenerative diseases. Mushrooms antioxidant components are found in fruit bodies, mycelium and culture both, which include polysaccharides, tocopherols, phenolics, carotenoids, ergosterol and ascorbic acid among others. Fruit bodies or mycelium can be manipulated to produce active compounds in a relatively short period of time, which represent a significant advantage in antioxidant compounds extraction from mushrooms. Antioxidant compounds may be extracted to be used as functional additives or mushrooms can be incorporated into our food regime, representing an alternative source of food to prevent damage caused by oxidation in the human body.