[Chang-Wei Hsieh] Development of a Novel Plasma–Ultrasound-Assisted Extraction Technology
Professor Chang-Wei Hsieh and his team developed a plasma pretreatment–ultrasound extraction technology for polysaccharide extraction from edible and medicinal mushrooms, using Pleurotus ostreatus as the model material. Compared with conventional extraction methods, this approach significantly enhanced extraction yield, water-holding capacity, and antioxidant activity through improved heat and mass transfer efficiency, while achieving approximately 2.5-fold greater energy efficiency. Kinetic analysis further showed that the plasma–ultrasound synergistic process is well described by a two-site extraction mechanism, highlighting its potential as a highly efficient and environmentally friendly extraction strategy. The study was published in Innovative Food Science & Emerging Technologies (Punthi et al., 2025).
Article source: https://www.sciencedirect.com/science/article/abs/pii/S1466856425001304