Green Valorization Strategies of Pleurotus ostreatus and Its By-Products: A Critical Review of Emerging Technologies and Sustainable Applications

What if the mushroom stems you throw away could become the next superfood? Oyster mushroom by-products are packed with bioactive compounds—and green tech is unlocking their hidden potential.

Oyster mushrooms are a beloved edible fungus, but their mass production leaves behind a mountain of stipes, residual mycelium, and spent substrate. These by-products, often discarded, are actually treasure troves of dietary fiber, β-glucans, polyphenols, ergosterol, and essential minerals. This review dives into cutting-edge green extraction methods—ultrasound, microwave, supercritical fluids, subcritical water, enzymes, and pulsed electric fields—that could turn waste into wellness. Early results are promising, especially for pulling out β-glucans and phenolic compounds, yet scaling up remains a hurdle due to cost, energy demands, and regulatory red tape. The potential doesn't stop at extraction: these compounds could enrich meat, bakery, and dairy products, though more research is needed to optimize processes and win over consumers. Ultimately, valorizing oyster mushroom by-products is a double win—reducing food waste while crafting functional ingredients for a healthier, more sustainable future.

Key Points

• Oyster mushroom by-products are rich in bioactive compounds.
• Green tech like UAE and MAE can extract them sustainably.
• Industrial scale-up still faces cost and regulatory hurdles.