{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,19]],"date-time":"2026-03-19T10:39:48Z","timestamp":1773916788108,"version":"3.50.1"},"reference-count":42,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2026,3,17]],"date-time":"2026-03-17T00:00:00Z","timestamp":1773705600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100000780","name":"European Union","doi-asserted-by":"crossref","award":["581"],"award-info":[{"award-number":["581"]}],"id":[{"id":"10.13039\/501100000780","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["JoF"],"abstract":"<jats:p>This study investigates the optimization of extraction processes for bioactive compounds and proteins from the mushroom Craterellus cornucopioides by comparing Microwave-Assisted Extraction and Ultrasound-Assisted Extraction. Using Response Surface Methodology, the effects of temperature or amplitude, time, and solvent type were evaluated on total phenols, flavonoids, proteins, glutathione content, and antioxidant capacity measured by DPPH and FRAP assays. Additionally, the antimicrobial potential of the extracts was screened against various pathogens. Results demonstrated that water was the most effective solvent for nearly all parameters across both techniques, providing a unified optimum in the ultrasound system at six minutes and one hundred percent amplitude. However, a notable exception was observed for glutathione recovery in the microwave system, where ethanol proved superior to water. Ultrasound-assisted extraction consistently outperformed microwave extraction in protein yield and overall antioxidant potential, offering a more robust approach regarding process efficiency and bioactive yield. In conclusion, while both green techniques enhance recovery, ultrasound extraction with water establishes itself as the most consistent method for the simultaneous extraction of bioactives.<\/jats:p>","DOI":"10.3390\/jof12030215","type":"journal-article","created":{"date-parts":[[2026,3,17]],"date-time":"2026-03-17T10:21:41Z","timestamp":1773742901000},"page":"215","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Comparative Optimization of Microwave and Ultrasound-Assisted Extraction of Bioactive Compounds and Proteins from Craterellus cornucopioides"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3975-1584","authenticated-orcid":false,"given":"Mojca","family":"\u010caki\u0107 Semen\u010di\u0107","sequence":"first","affiliation":[{"name":"Department of Chemistry and Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Filip","family":"\u0160upljika","sequence":"additional","affiliation":[{"name":"Department of Chemistry and Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7676-6465","authenticated-orcid":false,"given":"Anet","family":"Re\u017eek Jambrak","sequence":"additional","affiliation":[{"name":"Laboratory for Sustainable Development, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0756-8243","authenticated-orcid":false,"given":"Monika","family":"Kova\u010devi\u0107","sequence":"additional","affiliation":[{"name":"Department of Chemistry and Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7565-8910","authenticated-orcid":false,"given":"Nina","family":"\u010culjak","sequence":"additional","affiliation":[{"name":"Laboratory for General Microbiology and Food Microbiology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ivana","family":"Repi\u0107","sequence":"additional","affiliation":[{"name":"Laboratory for General Microbiology and Food Microbiology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ksenija","family":"Markov","sequence":"additional","affiliation":[{"name":"Laboratory for General Microbiology and Food Microbiology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1022-4377","authenticated-orcid":false,"given":"Jadranka","family":"Frece","sequence":"additional","affiliation":[{"name":"Laboratory for General Microbiology and Food Microbiology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,3,17]]},"reference":[{"key":"ref_1","unstructured":"Carlile, M.J., Watkinson, S.C., and Gooday, G.W. 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