Effect of nanocomposite-based packaging on storage stability of mushrooms ( Flammulina velutipes )

Fang, Donglu; Yang, Wenjian; Kimatu, Benard Muinde; Mariga, Alfred Mugambi; Zhao, Liyan; An, Xinxin; Hu, Qiuhui

doi:10.1016/j.ifset.2015.11.016

Cited by 91 publications

(48 citation statements)

References 46 publications

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“…Flammulina velutipes, also known as golden needle mushroom or winter mushroom, is one of edible fungus with the largest production and consumption in China (Shi et al, 2018). As the fourth most popular edible mushroom in the world, this mushroom has an attractive taste and high nutritional values with low calorie and fat contents and high proportions of essential amino acids, fiber, and vitamins (Fang et al, 2016;Jing et al, 2014). It has also been highly valued as a functional food owing to its good antioxidant, anti-inflammatory, immunomodulatory, antitumour, and cholesterol-lowering effects (Fukushima, Ohashi, Fujiwara, Sonoyama, & Nakano, 2001;Leung, Fung, & Choy, 1997;Wu, Duan, Liu, & Cen, 2010;Wu et al, 2014;Xia, 2015).…”

Section: Introductionmentioning

confidence: 99%

Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides

Nie

Jin

Deng

et al. 2019

CyTA - Journal of Food

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Partial substitution of wheat flour with Flammulina velutipes powder (FVP) or soluble polysaccharide (SPFV) at different addition levels, and the effects of which on the rheological and microstructural properties of dough were investigated. FVP significantly (P < 0.05) increased the water absorption but decreased the development time and stability of dough significantly (P < 0.05). Furthermore, it was capable of providing a weaker extension and harder dough with the increasing of FVP addition levels. FVP increased the storage (G′) and loss (G″) moduli, while the tan δ decreased with the increasing of FVP addition levels. However, SPFV addition had inconsistent viscoelastic results with that of FVP addition. The microstructure of dough showed that the continuity of gluten networks had been disrupted by FVP and SPFV at a higher addition level. This research could provide a foundation for the application of FVP in wheat-flour foods, and FVP addition levels of 2.5% to 5.0% are recommended. Propiedades reológicas y microestructurales de la masa de trigo suplementada con Flammulina velutipes (seta) en polvo y polisacáridos solubles RESUMEN El presente estudio investigó los efectos que provoca la sustitución parcial de la harina de trigo con Flammulina velutipes en polvo (FVP) o con el polisacárido soluble (SPFV) a diferentes niveles de adición, sobre las propiedades reológicas y microestructurales de la masa. Se comprobó que la FVP aumentó significativamente (P <0.05) la absorción de agua pero disminuyó de manera significativa el tiempo de desarrollo y la estabilidad de la masa (P <0.05). Además, el aumento de los niveles de adición de FVP fue capaz de proporcionar una extensión más débil y una masa más dura. Asimismo, la FVP incrementó los módulos de almacenamiento (G′) y de pérdida (G″), mientras que, al aumentarse los niveles de adición de esta, se redujo el tan δ. Por otra parte, la adición de SPFV mostró resultados viscoelásticos inconsistentes con los producidos por la adición de FVP. La microestructura de la masa evidenció que la continuidad de las redes de gluten fue interrumpida por la FVP y el SPFV en los niveles de adición más elevados. Esta investigación podría proporcionar una base para la aplicación de FVP en alimentos de harina de trigo, recomendándose niveles de adición de FVP de 2.5% a 5.0%.

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Section: Introductionmentioning

confidence: 99%

Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides

Nie

Jin

Deng

et al. 2019

CyTA - Journal of Food

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“…So far, studies on the level of migration have mainly addressed commercially available food packaging nanomaterial. In particular, research has been conducted on release nanoparticles from such synthetic polymers as polyethylene (PE), low-density polyethylene (LDPE), polypropylene (PP), and polyvinyl chloride (PVC) [27,74,76]. However, little information is available about the migration of silver nanoparticles from biopolymers.…”

Section: Release Of Silver Nanoparticles From Edible Films and Coatinmentioning

confidence: 99%

Biopolymers-Based Materials Containing Silver Nanoparticles as Active Packaging for Food Applications–A Review

Kraśniewska

Galus

Gniewosz

2020

IJMS

191

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Packaging is an integral part of food products, allowing the preservation of their quality. It plays an important role, protecting the packed product from external conditions, maintaining food quality, and improving properties of the packaged food during storage. Nevertheless, commonly used packaging based on synthetic non-biodegradable polymers causes serious environmental pollution. Consequently, numerous recent studies have focused on the development of biodegradable packaging materials based on biopolymers. In addition, biopolymers may be classified as active packaging materials, since they have the ability to carry different active substances. This review presents the latest updates on the use of silver nanoparticles in packaging materials based on biopolymers. Silver nanoparticles have become an interesting component of biodegradable biopolymers, mainly due to their antimicrobial properties that allow the development of active food packaging materials to prolong the shelf life of food products. Furthermore, incorporation of silver nanoparticles into biopolymers may lead to the development of materials with improved physical-mechanical properties.

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“…Some of the studies of Ag‐enabled containers found no or a very modest (2 days or less) increase in the edible lifetime of pork shoulder or chicken fillets (Azlin‐Hasim et al ; Kernberger‐Fischer et al ). Some of the studies did find fairly significant (greater than 2 days) extensions of the lifetime of the stored food, while others indicated a significant increase but did not provide all the necessary information to fully understand the implications (Emamifar et al ; Yang et al ; Jiang et al ; Metak and Ajaal ; Motlagh et al ; Cozmuta et al ; Donglu et al ; Mousavi et al ; Li et al ; Tavakoli et al ). These findings suggest that there is not a consensus as to whether Ag‐enabled food storage containers are an effective method for reducing food spoilage and extending the lifetime of stored food.…”

Section: Background Literaturementioning

confidence: 99%

Nanosilver‐Enabled Food Storage Container Tradeoffs: Environmental Impacts Versus Food Savings Benefit, Informed by Literature

Westerband

Hicks

2018

Integr Envir Assess & Manag

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Globally, thousands of tons of food are lost each year due to spoilage and degraded quality. This loss is a current critical issue that must be addressed to ensure adequate food supply for the growing world population; the use of technology and regulatory practices are avenues to a solution. One considered approach is the reduction of the microorganism population on the surface of food products to delay spoilage through the use of antimicrobials. One current method is the use of the antimicrobial properties of nanoscale silver (nAg) particles to prolong the freshness of stored food by reducing the bacteria present. Nanoscale silver-enabled food storage containers present a potential solution to the food loss problem; nevertheless, their environmental and human health effects have been questioned by the scientific community. Literature is used to generate data for the life cycle impact assessment of these types of products and their corresponding environmental effects. The benefits of nAg-enabled food storage containers are considered with respect to their potential to extend the shelf life of stored food and prevent food spoilage. The results illustrate that the environmental effects of nano-enabling food storage containers with silver is small (when the initial silver concentration is relatively low, less than 1% by mass) compared with the overall environmental effects of food storage containers and also relatively small compared with the environmental effects of producing the stored food. This finding suggests that the added environmental burden of nano-enabling food storage containers may be small when compared with the environmental burden of food losses. Integr Environ Assess Manag 2018;14:769-776. © 2018 SETAC.

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Effect of nanocomposite-based packaging on storage stability of mushrooms ( Flammulina velutipes )

Cited by 91 publications

References 46 publications

Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides

Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides

Biopolymers-Based Materials Containing Silver Nanoparticles as Active Packaging for Food Applications–A Review

Nanosilver‐Enabled Food Storage Container Tradeoffs: Environmental Impacts Versus Food Savings Benefit, Informed by Literature

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