Combined antioxidant and sensory effects of active chitosan/zein film containing α-tocopherol on Agaricus bisporus

Short postharvest life of button mushroom (Agaricus bisporus L.) is a serious problem in the expansion of marketing and long-distance transportation of this product. Edible coating is an effective way to delay the browning process and mitigate the deterioration of button mushroom. In this study, the impact of Aloe vera gel alone and combined with basil oil as an edible coating on postharvest quality and browning of mushroom has been investigated. Surface morphology of the coated and uncoated mushrooms was studied by scanning electron microscopy (SEM). The results indicated that application of A. vera gel enriched with basil oil significantly alleviated weight loss, softening and respiration rate during the storage. In addition, coated samples delayed browning and color change compared to uncoated samples. Interestingly, total phenolic contents, antioxidant and phenylalanine ammonia lyase activity increased in samples coated by treatment of A. vera and basil oil. Relative electrolyte leakage, malondialdehyde content and polyphenol oxidase activity were also significantly lower in A. vera enriched with basil oil treated samples. These findings suggest that combination of A. vera with basil oil is a promising method to preserve the quality of the button mushrooms during cold storage.

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“…MDA is an important outcome of membrane lipid per- oxidation and increases with membrane integrity injuries and senescence (Zhang et al, 2020 1).…”

Section: Polyphenol Oxidase (Ppo) and Phenylalanine Ammonia Lyase (Pal) Activitymentioning

confidence: 99%

“…Thus, it is trivial that the extension of shelf life of fresh mushrooms, while preserving their quality, is desirable to export/ import grocery companies (Jiang et al, 2013). Serious problems contribute to the postharvest deterioration of mushroom such as browning, moisture loss, softening, and high respiration rate (Zhang et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Postharvest Shelf-life Extension of Button Mushroom (Agaricus bisporus L.) by Aloe vera Gel Coating Enriched with Basil Essential Oil

Mohammadi

Khankahdani²

2021

Environ. Control Biol.

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“…White mushrooms ( Agaricus bisporus , A. bisporus ) are among the most popular and common edible mushrooms because of their functional properties. They are characterized by good texture, high nutritional value, unique flavor, and high-protein and low-fat contents compared with other vegetables [ 1 , 2 ]. Due to their high respiration rate, high moisture content, and the absence of cuticle after harvesting, rapid senescence, browning, deterioration, and microbial contamination is observed.…”

Section: Introductionmentioning

confidence: 99%

Development of Active Packaging to Extend the Shelf Life of Agaricus bisporus by Using Plasma Technology

et al. 2021

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In this study, a preservation package that can extend the shelf life of Agaricus bisporus was developed using plasma modification combined with low-density polyethylene (LDPE), collagen (COL), and carboxymethyl cellulose (CMC). Out results showed that the selectivity of LDPE to gas can be controlled by plasma modification combined with coating of different concentrations of CMC and COL. Packaging test results applied to A. bisporus showed that 3% and 5% of CMC and COL did not significantly inhibit polyphenol oxidase and β-1,3-glucanase, indicating no significant effect on structural integrity and oxidative browning. The use of 0.5% and 1.0% CMC and COL can effectively inhibit the polyphenol oxidase and β-1,3-glucanase activity of A. bisporus, leading to improved effects in browning inhibition and structural integrity maintenance. P-1.0COL can effectively maintain gas composition in the package (carbon dioxide: 10–15% and oxygen: 8–15%) and catalase activity during storage, thereby reducing the oxidative damage caused by respiration of A. bisporus. The current study confirmed that the use of plasma modification technology combined with 1.0% COL can be used in preservation packaging by regulating the respiration of A. bisporus, thus extending its shelf life from 7 to 21 days.

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“…Zhang et al (2020) studied the effect of a chitosan-zein film, with α-tocopherol, on the physicochemical properties and enzymatic activity of mushrooms (Agaricus bisporus) during storage at 4 • C for 12 days. The results of the study indicated a reduction in weight loss, maintaining firmness of the mushrooms wrapped in active films [149].…”

Section: Other Compoundsmentioning

confidence: 86%

Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

Jamróz

Kopel

2020

Polymers

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From an economic point of view, the spoilage of food products during processing and distribution has a negative impact on the food industry. Lipid oxidation and deterioration caused by the growth of microorganisms are the main problems during storage of food products. In order to reduce losses and extend the shelf-life of food products, the food industry has designed active packaging as an alternative to the traditional type. In the review, the benefits of active packaging materials containing biopolymers (polysaccharides and/or proteins) and active compounds (plant extracts, essential oils, nanofillers, etc.) are highlighted. The antioxidant and antimicrobial activity of this type of film has also been highlighted. In addition, the impact of active packaging on the quality and durability of food products during storage has been described.

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Combined antioxidant and sensory effects of active chitosan/zein film containing α-tocopherol on Agaricus bisporus

Cited by 87 publications

References 47 publications

Postharvest Shelf-life Extension of Button Mushroom (<i>Agaricus bisporus</i> L.) by <i>Aloe vera</i> Gel Coating Enriched with Basil Essential Oil

Postharvest Shelf-life Extension of Button Mushroom (<i>Agaricus bisporus</i> L.) by <i>Aloe vera</i> Gel Coating Enriched with Basil Essential Oil

Development of Active Packaging to Extend the Shelf Life of Agaricus bisporus by Using Plasma Technology

Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

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