Recent advances in the application of subcritical water to plant and fungi polysaccharides preparation: A review
Ma Y. Zhong Y. Wang Z. Zhou Y. Muratkhan M. Liu M. Lü X. Wang X.
September 2025Elsevier B.V.
International Journal of Biological Macromolecules
2025#322
Subcritical water can enhance the extraction yield of polysaccharides due to its unique extraction mechanism and is widely applied to the preparation of polysaccharides from plant and fungi. Subcritical water demonstrated distinct conditional regularities in the extraction of polysaccharides from diverse materials, particularly plant- and fungus-derived polysaccharides. A summary of these regularities was essential to provide theoretical guidance for the future application of subcritical water. Recent studies on the extraction of polysaccharides from plant and fungal materials using subcritical water were systematically reviewed, with a focus on critical factors influencing the extraction process. Furthermore, the structural features and bioactivities of polysaccharides obtained through subcritical water extraction were analyzed. Subcritical water enhanced the yield of polysaccharides through two pathways: (a) promoting the dissolution of soluble polysaccharides and (b) promoting the conversion of insoluble polysaccharides into soluble ones. The extraction temperature significantly affected both the extraction yield and the physicochemical properties of polysaccharides. The optimal extraction temperature for plant polysaccharides was lower than that for fungal polysaccharides. Furthermore, polysaccharides extracted by subcritical water from plants and fungi generally exhibited stronger bioactivities. This review provided critical insights and a theoretical foundation for advancing subcritical water extraction, highlighting its potential to revolutionize polysaccharide-related research.
Bioactivities , Polysaccharides , Subcritical water
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College of Food Science and Engineering, Northwest A&F University, Shaanxi, Yangling, 712100, China
College of Enology, Northwest A&F University, Shaanxi, Yangling, 712100, China
Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Shaanxi, China
Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Nur-Sultan, Kazakhstan
College of Food Science and Engineering
College of Enology
Shaanxi Engineering Research Centre of Dairy Products Quality
Department of Food Technology and Processing Products
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