Development of microcapsule bioactive paper loaded with cinnamon essential oil to improve the quality of edible fungi

Shao, Ping; Jiang, Yu; Chen, Hangjun; Gao, Haiyan

doi:10.1016/j.fpsl.2020.100617

Cited by 40 publications

(23 citation statements)

References 32 publications

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“…Shao et al . (2021) also studied that the addition of cinnamon essential oil to paper significantly ( P < 0.05) reduced the weight loss of A . bisporus compared with the control group.…”

Section: Resultsmentioning

confidence: 98%

“…Within 6 days, the release of CEO increased with the increase in MC content, and the PMC‐3 film released a higher concentration of clove essential oil. After 6 days, the release slows down, and a lower release rate could reduce the adverse effects of clove essential oil on the flavour of the packaged food (Shao et al ., 2021). After that, the release of CEO from the film showed a steady upward and then stabilized.…”

Section: Resultsmentioning

confidence: 99%

“…It may be that the addition of mesoporous silica improves the water resistance of the film. Shao et al (2021) also studied that the addition of cinnamon essential oil to paper significantly (P < 0.05) reduced the weight loss of A. bisporus compared with the control group.…”

Section: Weight Loss Ratementioning

confidence: 99%

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Release of clove essential oil loaded by mesoporous nano‐silica in polylactic acid‐based food packaging on postharvest preservation of white button mushroom

Zhu

Liu

Qin

et al. 2021

Int J of Food Sci Tech

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This work prepared a controlled release food packaging film by solvent volatilization using polylactic acid (PLA) and mesoporous silica nanoparticles (MSNs) loaded with clove essential oil (CEO). White button mushrooms were packaged with PLA and CEO-loaded MSN PLA composite films to investigate postharvest qualities. The result indicated that PMC-3 film improves the postharvest qualities of Agaricus bisporus, as reflected by lower weight loss (7.03%), higher total phenolics (2.29 g/kg), and ascorbic acid (27.1 mg/kg) compared with A. bisporus packaged with PLA film. In addition, PMC-1, PMC-2, and PMC-3 treatment significantly improved the antioxidant system of A. bisporus, which inhibited the activity of polyphenol oxidase and peroxidase, as well as control the release of clove essential oil during the storage period. These findings suggest that PMC film is a promising method in postharvest preservation of A. bisporus.

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“…Shao et al . (2021) also studied that the addition of cinnamon essential oil to paper significantly ( P < 0.05) reduced the weight loss of A . bisporus compared with the control group.…”

Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Release of clove essential oil loaded by mesoporous nano‐silica in polylactic acid‐based food packaging on postharvest preservation of white button mushroom

Zhu

Liu

Qin

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…WVP is the ability of water to penetrate and pass through a material [54]. Water plays an important role in fruit quality and stability [55].…”

Section: Physical Propertiesmentioning

confidence: 99%

“…As the berries ripen, the flesh gradually softens. As a result, firmness and storability are reduced, which is related to the degradation of fruit pectin and cellular matter [54,67]. Changes in strawberry firmness during storage are shown in Figure 10c.…”

Section: Firmnessmentioning

confidence: 99%

Development of Microcapsule Bioactive Paper Loaded with Chinese Fir Essential Oil to Improve the Quality of Strawberries

et al. 2022

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Essential oils are natural antibacterial substances and have potential value for application in fruit and vegetable packaging. In this study, Chinese fir essential oil (CFEO) was microencapsulated to prepare food packaging materials for the first time to overcome its volatilization and oxidation shortcomings and to obtain a sustained-release form of the oil. CFEO was effectively encapsulated in gelatin and chitosan using the complex coacervation method, and the encapsulation efficiency, microstructure, infrared spectrum and thermal stability of the microcapsules were evaluated. Experiments confirmed that the microcapsules had some antibacterial activity. A bioactive paper was developed by combining CFEO microcapsules (CFEO-Ms) with paper-based material using the film-forming property of polyvinyl alcohol (PVA). The coated paper showed good mechanical, air permeability and moisture permeability properties. Environmental scanning electron microscopy confirmed that CFEO-Ms bonded well with PVA and was successfully introduced into the paper fiber after coating, forming an obvious coating film on the surface to facilitate the continuous release of CFEO. The shelf life of strawberries was significantly prolonged when the PVA-coated paper mixed with 3% CFEO-Ms was used for packaging. The results demonstrated that the CFEO-Ms coated paper has the potential to become an effective packaging material for the preservation of strawberries.

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New preservation and detection technologies for edible mushrooms: A review

et al. 2023

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Edible mushrooms are nutritious, tasty, and have medicinal value, which makes them very popular. Fresh mushrooms have a high water content and a crisp texture. They demonstrate strong metabolic activity after harvesting. However, they are prone to textural changes, microbial infestation, and nutritional and flavor loss, and they therefore require appropriate post‐harvest processing and preservation. Important factors affecting safety and quality during their processing and storage include their quality, source, microbial contamination, physical damage, and chemical residues. Thus, these aspects should be tested carefully to ensure safety. In recent years, many new techniques have been used to preserve mushrooms, including electrofluidic drying and cold plasma treatment, as well as new packaging and coating technologies. In terms of detection, many new detection techniques, such as nuclear magnetic resonance (NMR), imaging technology, and spectroscopy can be used as rapid and effective means of detection. This paper reviews the new technological methods for processing and detecting the quality of mainstream edible mushrooms. It mainly introduces their working principles and application, and highlights the future direction of preservation, processing, and quality detection technologies for edible mushrooms. Adopting appropriate post‐harvest processing and preservation techniques can maintain the organoleptic properties, nutrition, and flavor of mushrooms effectively. The use of rapid, accurate, and non‐destructive testing methods can provide a strong assurance of food safety. At present, these new processing, preservation and testing methods have achieved good results but at the same time there are certain shortcomings. So it is recommended that they also be continuously researched and improved, for example through the use of new technologies and combinations of different technologies. © 2023 Society of Chemical Industry.

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Development of microcapsule bioactive paper loaded with cinnamon essential oil to improve the quality of edible fungi

Cited by 40 publications

References 32 publications

Release of clove essential oil loaded by mesoporous nano‐silica in polylactic acid‐based food packaging on postharvest preservation of white button mushroom

Release of clove essential oil loaded by mesoporous nano‐silica in polylactic acid‐based food packaging on postharvest preservation of white button mushroom

Development of Microcapsule Bioactive Paper Loaded with Chinese Fir Essential Oil to Improve the Quality of Strawberries

New preservation and detection technologies for edible mushrooms: A review

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