Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts.

This article focuses on the development and evaluation of lyophilised water and ethanol extracts from the medicinal mushroom Fuscoporia torulosa and their application in industrially produced dehydrated soups, termed Bio Soups. The study found that these extracts are rich in carbohydrates, glucans, and monosaccharides, exhibiting significant antimicrobial and antioxidant activities, with the water extract showing higher β-glucan content and stronger antimicrobial effects against several pathogens. Incorporation of these lyophilised extracts into dehydrated soups resulted in products with significantly enhanced antimicrobial and antioxidant properties compared to conventional soups, maintaining biological stability for up to 90 days without synthetic additives. This represents the first industrial production of dehydrated soups enriched with medicinal mushroom extracts, suggesting potential for improved functional foods with greater market appeal.