Chitosan nanoparticles‐loadedCitrus aurantiumessential oil: a novel delivery system for preserving the postharvest quality ofAgaricus bisporus

Abstract

This present research demonstrates that gradual release of C. aurantium essential oil from chitosan nanoparticles could be an effective and practical method for extending the shelf life of white button mushroom up to 15 days without significant decrease in antioxidant capacity. © 2018 Society of Chemical Industry.

Chitosan nanoparticles containing limonene and limonene-rich essential oils: potential phytotherapy agents for the treatment of melanoma and breast cancers

“…Electrosprayed Alyssum homolocarpum seed gum nanoparticles containing limonene with a mean diameter of 65.68 ± 8.80 nm was reported in another research [ 34 ]. In a study, CAChiNPs with a particle size of 40 nm was proposed as mushroom food packaging; it significantly decelerated the rate of color change, weight loss, and firmness compared to fumigation with EO [ 35 ]. In another study, by incorporating CAEO in ChiNPs (20–60 nm), antioxidant and antimicrobial effects were improved [ 36 ].…”

The Current State of Knowledge about Essential Oil Fumigation for Quality of Crops during Postharvest

“…Studies also showed that fumigation with allyl isothiocyanate decreases SOD activity in Rubus idaeus L. fruits [9] but increases SOD activity in Morus alba L. (mulberry) fruits, regardless of the concentration [43]. Interestingly, adding bitter orange essential oil to chitosan nanoparticles helped to obtain a higher level of superoxide dismutase activity than in control samples and samples treated with nanoparticles without essential oil [42].…”

“…Such increases in POD and PPO activities have not yet been observed for Agaricus bisporus L. fruiting bodies. Their levels were determined after processing fruiting bodies with peppermint essential oil vapors [15], cinnamaldehyde, clove, and thyme essential oil vapors [18], 4-methoxy cinnamic acid vapor [16], methyl jasmonate vapors [26], and chitosan nanoparticles containing bitter orange (Citrus aurantium L.) essential oil [42]. According to those results, the concentrations of proteins catalyzed by peroxidases or polyphenol oxidase were smaller in processed samples than in control samples, or the results were not statistically significant.…”

“…The amount of ascorbic acid is dependent on the intensity of the oxidation process by ascorbate oxidase due to enzymatic activity, and its high value may influence the spoilage and ripening of crops [16,42]. Due to this fact, its concentration in plants is dependent on the storage time, the temperature during storage, and the amount of oxygen in the atmosphere.…”

Oregano and Thyme Essential Oils Encapsulated in Chitosan Nanoparticles as Effective Antimicrobial Agents against Foodborne Pathogens

“…Hu et al [ 18 ] prepared chitosan nanoparticles loaded with cinnamon EO capable to exhibit excellent antimicrobial and antioxidant property during food-chilled storage. Other authors reported that chitosan nanoparticles incorporating Citrus aurantium EO preserved the food postharvest quality [ 19 ]. Sotelo-Boyás et al incorporated lime EO in chitosan nanoparticles and chitosan nanocapsule for potential use in coatings or packaging to prevent foodborne pathogen contamination in food [ 20 ].…”