Nanomaterials in Edible Mushroom Production: Yield Optimization, Biofortification and SDG Alignment

Edible mushrooms are increasingly recognized as nutrient-dense functional foods and integral components of sustainable circular bioeconomy systems. Nano-enabled strategies, such as nano-fertilizers, nano-elicitors, and substrate amendments, significantly improve mycelial growth, nutrient uptake, and biological efficiency when applied at optimized low concentrations. Zinc oxide and selenium nanoparticles were identified as effective agents for increasing yield and enhancing micronutrient content, highlighting their role in nano-biofortification. Postharvest applications, particularly chitosan-based nano-coatings and nanocomposite films, were shown to reduce enzymatic browning, microbial spoilage, and moisture loss, thereby extending shelf life and minimizing postharvest losses. At the mechanistic level, nanomaterials influence fungal physiology through controlled nutrient delivery, modulation of reactive oxygen species (ROS), enzyme activation, and improved substrate interactions. Furthermore, mushrooms contribute to sustainable nanotechnology through myco-mediated nanoparticle synthesis and the valorization of spent mushroom substrate into biochar and other value-added products, supporting circular economy principles. However, several challenges remain, including dose-dependent toxicity, potential nanoparticle accumulation in edible tissues, environmental persistence and the absence of standardized application protocols. Regulatory frameworks and long-term safety assessments are essential for responsible adoption. In conclusion, nanotechnology offers a promising pathway to enhance productivity, nutritional quality, and sustainability in mushroom production systems while contributing to SDGs 2, 3, 12, and 13. Future research should emphasize large-scale validation, life-cycle assessment, and the development of safe-by-design nanomaterials.