White button mushroom ergothioneine aqueous extracts obtained by the application of enzymes and membrane technology

Ergothioneine (ERG) is an antioxidant that acts as a powerful scavenger of hydroxyl radicals (•OH) and an inhibitor of •OH generation from hydrogen peroxide. ERG exhibits potential applications as a food additive and as an antioxidant for the treatment and/or prevention of oxidative stress related diseases. In this work we present a procedure based on the use of enzymes and membrane technology for obtaining ERG mushroom aqueous extracts (MAE). Those extracts can be incorporated in solid or liquid food or it can be also used as a component of cosmetic creams and as a food antioxidant.