Aspect of obtaining tree mushrooms extracts and the possibility of their application in the food industry

The number of species of mushrooms is quite large, but not all species are used by humans. This is due to the lack of proper knowledge, as well as the presence of certain traditions in a particular area. Many mushrooms that grow in certain regions have medicinal properties, but are little studied. The goal of the authors was to obtain aqueous and alcoholic extracts for the extraction of polysaccharides from the mushrooms Hericium Erinaceus and Ganoderma lucidum, to study their composition according to physicochemical, antioxidant properties, and to introduce extracts into food technology. The objects of study were: fresh and dry mushrooms Hericium erinaceus and Ganoderma lucidum; aqueous and alcoholic extracts of mushrooms. For the author’s research, circulation extraction using a Soxhlet device was used. The content of polysaccharides and free amino acids was determined in the obtained extracts of two types of mushrooms. The data obtained indicate that the extracts of both mushrooms contain a sufficient amount of polysaccharide substances, in amounts of more than 10,000 μg/g, which may arouse interest in the use of extracts in the food industry. The presence of flavonoids in extracts is also quite high. In comparison with the widespread tree fungus chaga, the aqueous extract of chaga contains 165.9 ± 8.3 mcg/g of flavonoids, combed manger 390.0 ± 0.3 mcg/g, and lacquered mulberry 360.5 ± 0.2 mcg/g, which is more than 2 times higher than the known chaga. Aqueous extracts do not have any taste characteristics, therefore, when added to food products, they do not change the organoleptic characteristics of the latter. The integrated use of products enriched with such extracts in human nutrition will reduce the risk of tumor diseases among the country’s population.