A novel method for food particle production using subcritical water extraction: Ganoderma mushroom as a case example

• Study of one of the world's famous mushroom, Ganoderma lucidum (reishi).
• First extraction study for particle production design using reishi.
• A novel design to extract foods and to produce fine particles in one step process.
• Lower energy consumption in a short operation time with products in better quality.

In recent years, supercritical fluid-based technologies have been used for the production of food particles as well as the extraction. These methods are used in particle generation as well as extraction due to properties of solvent such as having good dissolving and diffusing power, moderable conditions, capability to produce particles with a regular particle size distribution of the solvent and being environmentally friendly. Recently, three different techniques named rapid expansion of supercritical fluid (RESS), supercritical anti solvent application (SAS) and particle formation with gas-saturated solvent (PGSS) are used for particle generation. In this study, a novel system capable of doing subcritical water extraction and particle formation was briefly introduced. The system was based on first hydrothermal extraction of target compound, then transition of saturated extract solution into fine particles at underflow in hot air assistance. Ganoderma lucidum mushroom was used as working material to investigate process parameters. Also, extract composition and structure were identified.

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