Exploring the biochemical impact of dehydration on the antioxidant capacity of Pleurotus florida

Abstract

Mushrooms, particularly Pleurotus florida, are recognized for their high nutritional value and bioactive properties. These properties are largely attributed to their phenolic compounds, flavonoids, ergothioneine, and beta-glucans, which act as antioxidants to combat oxidative stress and support cellular health. Dehydration, one of the most common preservation techniques for mushrooms, has been found to impact the biochemical composition and antioxidant efficacy of P. florida. Methods such as freeze-drying, oven-drying, and air-drying have varying effects on nutrient retention, with significant implications for their therapeutic potential. This review aims to provide a comprehensive analysis of how different dehydration techniques influence the antioxidant profile of P. florida, focusing on nutrient stability, mechanisms of degradation, and potential strategies to optimize processing methods for functional food applications.