Effect of modified atmosphere packaging on the shelf-life of coated, whole and sliced mushrooms

Kim, Ki Myong; Ko, Ji Hyun; Lee, Jin Hyung; Park, Hyun Jin; Hanna, Miford A.

doi:10.1016/j.lwt.2005.02.015

Cited by 95 publications

(104 citation statements)

References 21 publications

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“…There are many methods and different processing techniques that can be applied to sliced mushrooms, such as sodium metabisulfite (Brennan et al, 1999), citric acid or hydrogen peroxide (Brennan, Port, & Gormley, 2000), chitosan coating and modified atmosphere packaging (MAP) (Kim, Ko, Lee, Park, & Hanna, 2006), washing and combinations of chlorine dioxide and hydrogen peroxide (Cliffe-Byrnes & O'Beirne, 2008), microwavedrying (Lombraña, Rodríguez, & Ruiz, 2010), washing with citric acid and MAP (Sim on et al, 2010). However, some of these techniques can interact with specific nutrients, impair the odor and texture, produce unpleasant taste and can require expensive equipment (Junqueira et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Effect of gamma irradiation and extended storage on selected chemical constituents and antioxidant activities of sliced mushroom

et al. 2017

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a b s t r a c tDue to its exquisite odor and taste, Boletus edulis Bull.: Fr. mushroom is being increasingly used throughout the world. However, the availability of this product is highly restrained by its seasonality and perishability, demanding special care to keep its quality. Furthermore, mushrooms are often distributed in sliced form, and the slicing operation requires special treatments, besides augmenting the possibility of microbial contamination. Some techniques are currently applied to sliced mushrooms, but these processes had adverse effects on nutrients, odor, texture and taste, besides requiring expensive equipment. Food irradiation is being studied as an alternative technology to improve the quality and durability of determined products, having been previously applied in several mushroom species. Herein, gamma irradiation was applied to dried and sliced samples of B. edulis, at high doses (2, 6 and 10 kGy), and the effects on nutritional, chemical and antioxidant parameters were evaluated throughout storage (6 and 12 months). The results obtained for the chemical parameters do not advised storing B. edulis for such extended periods, since some relevant changes were detected, especially in samples stored for 12 months. In general, the gamma irradiation treatment did not cause further changes in the chemical composition, besides having a slightly positive effect in keeping the antioxidant activity and most of the bioactive compounds profiled in this work, contributing to maintain the potential health effects of this exquisite food, even after extended storage periods.

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Section: Introductionmentioning

confidence: 99%

Effect of gamma irradiation and extended storage on selected chemical constituents and antioxidant activities of sliced mushroom

et al. 2017

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“…Coating (Nussinovitch and Kampf 1993;Jiang et al 2012), refrigeration (Gormley 1975;Mau et al 1993), cultivation with CaCl 2 solution (Miklus and Beelman 1996), ozone treatment (Escriche et al 2001), washing into antimicrobial and anti-browning solutions (Simón et al 2010;Cliffe-Byrnes and O'beirne 2008) and use of sorbitol (Roy et al 1995) are some of the preservation methods. Use of modified atmosphere packaging as an adjunct to low temperature storage has been extensively reported to extend the shelf-life of mushrooms (Kim et al 2006;Ares et al 2006;Jiang et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Effects of ultrasound and chemical treatments on white mushroom (Agaricus bisporus) prior to modified atmosphere packaging in extending shelf-life

et al. 2012

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Effects of pre-treatments of white mushrooms prior to modified atmosphere packaging on their physicochemical and microbiological properties were studied during 12 days of storage at 4°C. Physico-chemical and microbiological properties of differently treated mushrooms stored at 4°C were significantly different (P<0.05) from untreated ones. Washed samples exhibited the smallest respiration rate compared to all other samples. Hydrogen peroxide washing was effective in retaining mushrooms colour change. Furthermore, the diminishments in weight of ultrasound treated samples during storage were significantly (P<0.05) low in comparison with the other four treatments. The weight loss for ultrasound treated samples were 3.52 %, 4.07 % and 4.59 % for U ca , U H2O2 and U H2O respectively. The lowest PPO activity was observed in U ca, U H2O2 followed by W ca , W H2O2, U H2O and W H2O treatments respectfully. Combined treatments showed lower polyphenol oxidase activity, retained antioxidants, delayed pseudomonas growth and did not cause any decline in tissue firmness during storage time implying that it could extend shelf life of white mushrooms up to 12 days at 4°C.

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“…with extending the functional properties of biodegradable films by adding natural substances with antioxidant or antimicrobial activities in order to yield an active packaging biomaterial (Kim, Ko, Lee, Park & Hanna, 2006;Ku & Song, 2007;Oussalah, Caillet, Salmiéri, Saucier & Lacroix, 2004;Seydim & Sarikus, 2006;Zivanovic, Chi & Draughon, 2005).…”

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confidence: 99%

Fish gelatin: a renewable material for developing active biodegradable films

Gómez‐Guillén

Pérez‐Mateos

Gómez-Estaca

et al. 2009

Trends in Food Science & Technology

430

208

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Most films used to preserve foodstuffs are made from synthetic plastic materials.However, for environmental reasons, attention has recently turned to biodegradable films. Gelatin has been extensively studied for its film forming capacity and applicability as an outer covering to protect food against drying, light, and oxygen. Moreover, it is 5 one of the first materials proposed as a carrier of bioactive components. Gelatins from alternatives to mammalian species are gaining prominence, especially gelatins from marine fish species. Because of their good film-forming abilities, fish gelatins may be a good alternative to synthetic plastics for making films to preserve foodstuffs. The mechanical and barrier properties of these films depend largely on the physical and 10 chemical characteristics of the gelatin, especially the amino acid composition, which is highly species specific, and the molecular weight distribution, which depends mainly on processing conditions. Different film formulations can be developed to extend the films' physical and chemical properties and to add new functional attributes. This paper reviews the most recent scientific literature dealing with films based on gelatins from 15 different fish species and considers various strategies intended to improve the physical properties of such films by combining fish gelatins with such other biopolymers as soy protein isolate, oils and fatty acids, and certain polysaccharides. The use of plasticizers and cross-linking agents is also discussed. Specific attributes, such as antimicrobial and antioxidant activities, may be also conferred by blending the gelatin 20 with chitosan, lysozyme, essential oils, plant extracts, or vitamin C to produce an active packaging biomaterial.

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Effect of modified atmosphere packaging on the shelf-life of coated, whole and sliced mushrooms

Cited by 95 publications

References 21 publications

Effect of gamma irradiation and extended storage on selected chemical constituents and antioxidant activities of sliced mushroom

Effect of gamma irradiation and extended storage on selected chemical constituents and antioxidant activities of sliced mushroom

Effects of ultrasound and chemical treatments on white mushroom (Agaricus bisporus) prior to modified atmosphere packaging in extending shelf-life

Fish gelatin: a renewable material for developing active biodegradable films

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