Recent Patents on Food, Nutrition & Agriculture Send Orders for Reprints to reprints@benthamscience.ae Recent Patents on Food, Nutrition & Agriculture, 2019, 10, 3-19 3 REVIEW ARTICLE Mushroom Cultivation, Processing and Value-added Products: A Patent Based Review Somya Singhal 1 , Prasad Rasane 1,2,* , Sawinder Kaur 1 , Umar Garba 3 , Jyoti Singh 1 , Nishant Raj 4 and Neeru Gupta 5 1 Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India; 2 Centre of Food Science and Technology, Banaras Hindu University, Varanasi 221005, India; 3 Department of Agro- Industry, Naresuan University, Phitsanulok 65000, Thailand; 4 Daily Food Company, As Sulay, Riyadh 14322, Saudi Arabia; 5 Lalit Mohan Sharma Government Post-Graduation College, HNB Garhwal University, Rishikesh, Uttarakhand 249201, India A R T I C L E H I S T O R Y Received: February 06, 2018 Revised: May 10, 2018 Accepted: May 24, 2018 DOI: 10.2174/2212798410666180604101353 Abstract: Background: Edible mushrooms are an abundant source of carbohydrates, proteins, and multiple antioxidants and phytonutrients. This paper presents a general overview on the edible fun- gus describing the inventions made in the field of its cultivation, equipment and value-added prod- ucts. Objective: To understand and review the innovations and nutraceutical benefits of mushrooms as well as to develop interest regarding the edible mushrooms. Methods: Information provided in this review is based on the available research investigations and patents. Result: Mushrooms are an edible source of a wide variety of antioxidants and phytonutrients with a number of nutraceutical properties including anti-tumor and anti-carcinogenic. Thus, several inves- tigations are made for cultivation and improvement of the yield of mushrooms through improvisa- tion of growth substrates and equipment used for mushroom processing. The mushroom has been processed into various products to increase its consumption, providing the health and nutritional benefit to mankind. Conclusion: This paper summarizes the cultivation practices of mushroom, its processing equipment, methods of preservation, value-added based products, and its nutraceutical properties. The review also highlights the various scientific feats achieved in terms of patents and research publications promoting mushroom as a wholesome food. Keywords: Mushroom, nutraceutical, cultivation, equipment, value-added products, unpredicted yield. 1. INTRODUCTION Mushrooms have been valued in medicine and as a food since ancient times. With over 2000 known edible species, they are amongst the most diverse group of edible commodi- ties. Mushroom belongs to the phylum Basidiomycota and class Agaricomycetes. They are saprophytic in nature, fleshy, sporulating fungi, grown either on the soil or on the food and agricultural wastes, contributing mainly to the lower plant kingdom, although technically not a plant. Their structure consists of stipe (stem), pileus (cap) and lamella (gills) [1]. Commercial production of edible mushroom is a complex process owing to various multiple uncontrollable factors, *Address correspondence to this author at the Department of Food Techno- logy and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India; Tel: +918968976119; E-mail: rasaneprasad@gmail.com leading to an unpredicted yield and tremendous economic losses. Numerous studies on suitable growth substrates, cas- ing materials and compost to enhance as well as accelerate the growth of mycelium and mushroom formation, have been conducted to ease the process and retain maximum nu- trients [2, 3]. Mushrooms are cultivated by following a series of criti- cal steps. The sequential process begins with composting, followed by spawning, a case holding and finally its growth and harvest. Post-cultivation practices hold major problem during the harvesting process. While harvesting, the chances of bruises and injuries increase, exposing it to air and turning the pileus pink or dark in color. Therefore, several studies have been concentrated on developing equipment or devices to minimize injuries to the mushroom tissues. These devices harvest the mushrooms along with its roots (mycelium) from the growing beds while reducing the chances of injury dur- 1876-1429/19 $58.00+.00 © 2019 Bentham Science Publishers