Dextran/chitosan blend film fabrication for bio‐packaging of mushrooms ( Agaricus bisporus )

Abstract

Agaricus bisporus is likely the most worldwide consumed mushroom, however, its commercial acceptability requires an attractive visual appearance for the consumer. The storage is an essential stage in controlling the physical appearance and shelf‐life of the mushrooms. In this study, films based on commercial chitosan and a dextran produced by a Leuconostoc mesenteroides strain, were fabricated and then proposed to replace commercial packing materials. The dextran/chitosan blend films were evaluated according to the dextran concentration variation (from 0.0 up to 4.0% w/v dispersion), their physicochemical, mechanical and permeability characteristics, and their functionality in the bio‐packaging of mushrooms. The results showed that the lowest dextran concentration (0.5% w/v dispersion) presented the best properties for tensile strength (2.32 MPa), elastic modulus (~6.54 MPa), water vapor permeability (4.09 g mm kPa−1 m−2 hr−1), and delayed spoilage time of mushrooms up to 28 days at 4°C. Our findings demonstrate that these biofilms can be a viable bio‐packaging alternative for preserving fresh mushrooms. Novelty impact statement In this work, we have developed new sustainable biopolymers‐based films using chitosan and dextran. The latter material was produced through biotechnological approaches using Leuconostoc mesenteroides SF3. The developed biofilms were fully characterized and later tested for the preservation of mushrooms over 28 days. Based on our findings, the application of the dextran/chitosan blend films can be viable as a bio‐packaging alternative for preserving fresh mushrooms, extending their storage and quality.

Dextran: Sources, Structures, and Properties

“…In meat, vegetable, and cheese products, it has been added to retard oxidation; therefore, they are preservatives of texture, aroma, and flavor [8,15,28,85]. In addition, dextran has been proposed to be used as coatings or biodegradable film-forming agents [86,87], and as potential prebiotics (low molecular weight dextrans) [71,88].…”

Chitosan‐nanocomposites as a food active packaging: Effect of addition of tocopherol and modified montmorillonite

“…Chitosan (CS) is a cationic polysaccharide, which is obtained from chitin deacetylation. Chitin can be obtained from shrimp shells, crabs, insect exoskeletons, crustacean shells, and fungi cell walls (de Oliveira, Ugucioni, & Borges, 2021; de Oliveira, Ugucioni, da Rocha, Santos, & Borges, 2019; Díaz‐Montes, Yáñez‐Fernández, & Castro‐Muñoz, 2021; Sharma et al, 2021). CS possesses excellent film‐forming ability (Cai, Wang, & Cao, 2020; Hu et al, 2021).…”

An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges

“…In agreement with this, films of 0.5 % ( w / v ) dextran produced by Leuconostoc mesenteroides SF3 and 1% ( w / v ) chitosan were developed for the packaging of mushrooms. The mechanical and barrier properties of chitosan-based films were improved by the addition of dextran and contribute to the maintenance of appearance and physicochemical features of mushrooms for up to 28 days at 4 °C [ 215 ]. Moreover, detranx of low molecular weight, called oligodextran, with prebiotic potential has been mixture at different concentrations with chitosan to develop composite films.…”