{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,22]],"date-time":"2026-04-22T22:11:52Z","timestamp":1776895912933,"version":"3.51.2"},"reference-count":55,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2025,2,3]],"date-time":"2025-02-03T00:00:00Z","timestamp":1738540800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"European Agricultural Fund for Rural Development (EAFRD)","award":["PDR2020-101-031472"],"award-info":[{"award-number":["PDR2020-101-031472"]}]},{"name":"European Agricultural Fund for Rural Development (EAFRD)","award":["UID\/Multi\/50016\/2019"],"award-info":[{"award-number":["UID\/Multi\/50016\/2019"]}]},{"name":"FCT","award":["PDR2020-101-031472"],"award-info":[{"award-number":["PDR2020-101-031472"]}]},{"name":"FCT","award":["UID\/Multi\/50016\/2019"],"award-info":[{"award-number":["UID\/Multi\/50016\/2019"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Applied Sciences"],"abstract":"<jats:p>Mushrooms provide essential nutrients and bioactive compounds, namely glucans, protein, and phenolic compounds. In this study, two aqueous extractions were performed (M1 and M2) using Pleurotus ostreatus, Pleurotus eryngii, and Agrocybe cylindracea. In M1, a hot extraction (extract M1) (90 \u00b0C, 700 rpm, 1 h) was performed. In M2, a room-temperature extraction (extract M2A) followed by a hot extraction (extract M2B) (90 \u00b0C, 700 rpm, 1 h) of the extract M2A residue was performed. The M2B extracts showed the lowest extraction yields (12.58\u201321.78%), while the other yields ranged between 30.91% and 46.03%. All extracts had high protein (12.09\u201332.97 g\/100 g of dry extract), glucan (12.69\u201348.57 g\/100 g of dry extract), and phenolic contents (7.90\u201316.65 mg GAEs\/g of dry extract) and high antioxidant (ABTS and ORAC assays), antimicrobial, antibiofilm, and prebiotic activities. So, they have potential to be used as functional ingredients or natural preservatives. Extracts from A. cylindracea stood out since they had higher protein content, antioxidant activity, and prebiotic activity (extract M1) and inhibited a higher number of foodborne bacteria (only extract M2A). However, unlike extracts from P. ostreatus and P. eryngii, at 40 mg\/mL, they had cytotoxic effects.<\/jats:p>","DOI":"10.3390\/app15031551","type":"journal-article","created":{"date-parts":[[2025,2,3]],"date-time":"2025-02-03T12:18:56Z","timestamp":1738585136000},"page":"1551","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Exploring the Bioactive Potential of Mushroom Aqueous Extracts: Antimicrobial, Antioxidant, and Prebiotic Properties"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7868-0294","authenticated-orcid":false,"given":"Tiago Barros","family":"Afonso","sequence":"first","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8399-7576","authenticated-orcid":false,"given":"Sara","family":"Mar\u00e7al","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2962-9078","authenticated-orcid":false,"given":"Pedro","family":"Vale","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"given":"Ana Sofia","family":"Sousa","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"given":"Jo\u00e3o","family":"Nunes","sequence":"additional","affiliation":[{"name":"Centre Bio R&D Unit, Association BLC3\u2014Technology and Innovation Campus, Rua Nossa Senhora da Concei\u00e7\u00e3o, n2, 3405-155 Oliveira do Hospital, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0760-3184","authenticated-orcid":false,"given":"Manuela","family":"Pintado","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,2,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"418","DOI":"10.1016\/j.tifs.2021.02.007","article-title":"Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms","volume":"110","author":"Sousa","year":"2021","journal-title":"Trends Food Sci. 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