Advances in Mushroom Chitosan Biorefinery and Its Applications in Food Engineering: A Sustainable Approach to Food Preservation and Quality Enhancement

Mushroom-derived chitosan is emerging as a promising alternative to traditional crustacean-derived chitosan, offering several advantages, including better biocompatibility, sustainability, and allergen-free properties. This study explores the various extraction methods for mushroom chitosan, such as enzymatic, chemical, and green extraction techniques, highlighting their respective benefits and limitations in terms of yield, quality, and environmental impact. The functional properties of mushroom chitosan, including antimicrobial, antioxidant, and film-forming abilities, position it as a valuable material in food preservation, packaging, and functional food applications. The ecological and economic advantages of mushroom-derived chitosan suggest its potential to replace synthetic and animal-derived alternatives in the food industry. Moreover, its biodegradability and non-toxic nature offer significant implications for sustainable food engineering, helping to reduce reliance on synthetic plastics and chemical preservatives. The material’s roles in extending shelf life and reducing food waste contribute to addressing environmental and food security challenges. Despite scalability challenges and the need for further optimization of extraction methods, mushroom chitosan holds considerable promise in broader food system integration. As consumer demand for natural and eco-friendly products grows, mushroom chitosan’s potential in sustainable food engineering continues to expand, with ongoing research essential for unlocking its full capabilities in both industrial applications and functional foods.