Non-Volatile Bioactive Properties of Mushroom Extracts (Agaricus bisporus and Pleurotus ostreatus)

Sustainable food processing and zero-waste management of by-products require the search for natural functional ingredients that can be used in finished food products. Edible mushrooms are a rich source of non-volatile bioactive compounds, but their functionality in complex food matrices remains poorly understood. The aim of the study was to compare the profiles of bioactive non-volatile compounds in Pleurotus ostreatus and Agaricus bisporus extracts obtained by the ultrasonic and combined (shaking + ultrasound) methods and to assess the possibility of using the selected extract in zero-waste broths. The content of DNA, polyphenols, nucleosides and nucleotides, and low-molecular-weight metabolites, as well as the antioxidant activity of the extracts and broths, was assessed. Significant species and technological differences in extraction efficiency were demonstrated, with A. bisporus extracts obtained using the combined method characterized by the highest content of compounds with reducing potential. Adding 2% A. bisporus extract to the broth increased the reduction potential (FRAP) and selectively altered the nucleoside and polyphenol profile, without significantly affecting key umami nucleotides. The results provide preliminary evidence suggesting that mushroom extracts could be considered as functional ingredients in zero-waste products, with the potential to enhance their bioactive properties.