Edible mushroom proteins for future foods: Integrative insights into nutrition, technofunctionality, extraction, and safety.

Edible mushroom proteins are gaining recognition as a potentially sustainable alternative to conventional protein sources. However, large-scale development remains limited by extraction inefficiencies and species-dependent cultivation constraints. This review synthesizes current knowledge from a protein-centric perspective, covering nutritional qualities, protein quality indices, bioactive properties of native proteins and derived peptides, and challenges posed by the mushroom cell wall to extraction efficiency. Emerging extraction strategies, including ultrasound-, microwave-, and deep eutectic solvent-assisted approaches, are critically evaluated for their ability to improve protein extraction. These strategies differ in their mechanisms, with ultrasound relying on cavitation-induced physical disruption, microwave extraction enhancing mass transfer through rapid internal heating, and deep eutectic solvents facilitating protein solubilization by modifying cell wall and protein-solvent interactions. Technofunctional properties, particularly emulsification and foaming, point towards encouraging potential, with emerging evidence suggesting that hydrophobins could play a contributing role in these properties. Special attention is also given to the distinctive flavor-binding potential, which may underpin unique sensory attributes in alternative protein systems. Safety considerations, including allergenicity, toxic proteins, and environmental contaminants, are also discussed in relation to their safe utilization. Cultivation constraints and potential sensory issues could limit adoption of mushrooms as an alternative protein source. Overall, in the context of food applications, research in edible mushroom proteins is still at an early stage compared to plant-based proteins and requires more effort to realize its potential.