Impact of in-package cold plasma treatment on the physicochemical properties and shelf life of button mushrooms (Agaricus bisporus)

Subrahmanyam, Kadavakollu; Gul, Khalid; Sehrawat, Rachna; Allai, Farhana Mehraj

doi:10.1016/j.fbio.2023.102425

Cited by 28 publications

(7 citation statements)

References 61 publications

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“…For example, irradiation preservation and excessive heat treatment may lead to the loss of food nutrients [11,57,58]; the use of chemical disinfectants has adverse effects on human health and the environment [25]; traditional packaging materials used in modified atmosphere packaging are non-biodegradable [17]. In contrast, emerging preservation technologies such as cold plasma treatment [12], electrostatic field treatment [13], active packaging [14], edible coatings [15], antimicrobial photodynamic therapy [16], electrolyzed water treatment [22], novel preservatives [18], and genetic editing [19] not only effectively extend the shelf-life of food but also focus on preserving their sensory characteristics and nutritional value, while adhering to the concept of sustainable development. The emergence of these new technologies provides safer and more efficient preservation solutions, bringing new hope and opportunities to the food industry.…”

Section: Emerging Preservation Technologiesmentioning

confidence: 99%

“…In recent years, numerous new technologies have emerged in the field of edible fungi preservation. These include applications such as cold plasma treatment [12], electrostatic field treatment [13], active packaging [14], edible coatings [15], antimicrobial photodynamic therapy [16], electrolyzed water treatment [17], novel preservatives [18], and genetic editing [19]. They demonstrate significant advantages in the preservation of edible fungi.…”

Section: Introductionmentioning

confidence: 99%

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Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review

Cao,

Wu,

Xia

et al. 2024

Foods

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Edible fungi are well known for their rich nutrition and unique flavor. However, their post-harvest shelf-life is relatively short, and effective post-harvest preservation techniques are crucial for maintaining their quality. In recent years, many new technologies have been used for the preservation of edible fungi. These technologies include cold plasma treatment, electrostatic field treatment, active packaging, edible coatings, antimicrobial photodynamic therapy, and genetic editing, among others. This paper reviews the new methods for post-harvest preservation of mainstream edible fungi. By comprehensively evaluating the relative advantages and limitations of these new technologies, their potential and challenges in practical applications are inferred. The paper also proposes directions and suggestions for the future development of edible fungi preservation, aiming to provide reference and guidance for improving the quality of edible fungi products and extending their shelf-life.

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Section: Emerging Preservation Technologiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review

Cao,

Wu,

Xia

et al. 2024

Foods

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“…It is regarded as an innovative method, which uses highly reactive charged molecules and gaseous species to inactivate contaminating microorganisms in food. From a chemical-physical perspective, plasma represents the fourth state of matter [73,75]. When the energy of molecules in a system increases, solids turn into liquids and liquids into gases.…”

Section: Phytochemical Classmentioning

confidence: 99%

“…A further increase in the energy of gases causes all interactions to vanish, releasing positive and negative ions and causing some molecules and atoms to ionize, giving rise to plasma, which can then be defined as an ionized gas [72][73][74]. Currently, CP is used to improve the shelf life of food [75,76], reduce food contamination [77], and improve the functional properties of proteins [78]. It is also used for structural modification [79], enzyme inactivation [80], removal of toxins [81], change of food packaging characteristics [82], wastewater treatment [8,83,84], control of biofilm [85], and food waste valorization [24,86] (Figure 1).…”

Section: Phytochemical Classmentioning

confidence: 99%

Cold Plasma-Assisted Extraction of Phytochemicals: A Review

Heydari,

Carbone,

Gervasi

et al. 2023

Foods

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In recent years, there has been growing interest in bioactive plant compounds for their beneficial effects on health and for their potential in reducing the risk of developing certain diseases such as cancer, cardiovascular diseases, and neurodegenerative disorders. The extraction techniques conventionally used to obtain these phytocompounds, however, due to the use of toxic solvents and high temperatures, tend to be supplanted by innovative and unconventional techniques, in line with the demand for environmental and economic sustainability of new chemical processes. Among non-thermal technologies, cold plasma (CP), which has been successfully used for some years in the food industry as a treatment to improve food shelf life, seems to be one of the most promising solutions in green extraction processes. CP is characterized by its low environmental impact, low cost, and better extraction yield of phytochemicals, saving time, energy, and solvents compared with other classical extraction processes. In light of these considerations, this review aims to provide an overview of the potential and critical issues related to the use of CP in the extraction of phytochemicals, particularly polyphenols and essential oils. To review the current knowledge status and future insights of CP in this sector, a bibliometric study, providing quantitative information on the research activity based on the available published scientific literature, was carried out by the VOSviewer software (v. 1.6.18). Scientometric analysis has seen an increase in scientific studies over the past two years, underlining the growing interest of the scientific community in this natural substance extraction technique. The literature studies analyzed have shown that, in general, the use of CP was able to increase the yield of essential oil and polyphenols. Furthermore, the composition of the phytoextract obtained with CP would appear to be influenced by process parameters such as intensity (power and voltage), treatment time, and the working gas used. In general, the studies analyzed showed that the best yields in terms of total polyphenols and the antioxidant and antimicrobial properties of the phytoextracts were obtained using mild process conditions and nitrogen as the working gas. The use of CP as a non-conventional extraction technique is very recent, and further studies are needed to better understand the optimal process conditions to be adopted, and above all, in-depth studies are needed to better understand the mechanisms of plasma–plant matrix interaction to verify the possibility of any side reactions that could generate, in a highly oxidative environment, potentially hazardous substances, which would limit the exploitation of this technique at the industrial level.

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“…Modified atmosphere packaging (MAP) is an alternative method that preserves fresh mushrooms’ postharvest quality ( 11 ). Furthermore, various chemical and physical processes, including irradiation ( 12 ), washing with antimicrobial agents, pulsed electric field treatment ( 13 , 14 ), coating ( 15 ), ozone treatment ( 16 ), and electrolyzed water treatments ( 17 ), have been shown to effectively deactivate microbial activities and impact physical properties such as texture, color, and weight loss.…”

Section: Introductionmentioning

confidence: 99%

Recent advances and role of melatonin in post-harvest quality preservation of shiitake (Lentinula edodes)

Asdullah,

Chen,

Hassan

et al. 2024

Front. Nutr.

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Shiitake mushrooms are renowned for their popularity and robust nutritional value, are susceptible to spoilage due to their inherent biodegradability. Nevertheless, because of their lack of protection, these mushrooms have a short shelf life. Throughout the post-harvest phase, mushrooms experience a persistent decline in quality. This is evidenced by changes such as discoloration, reduced moisture content, texture changes, an increase in microbial count, and the depletion of nutrients and flavor. Ensuring postharvest quality preservation and prolonging mushroom shelf life necessitates the utilization of post-harvest preservation techniques, including physical, chemical, and thermal processes. This review provides a comprehensive overview of the deterioration processes affecting mushroom quality, covering elements such as moisture loss, discoloration, texture alterations, increased microbial count, and the depletion of nutrients and flavor. It also explores the key factors influencing these processes, such as temperature, relative humidity, water activity, and respiration rate. Furthermore, the review delves into recent progress in preserving mushrooms through techniques such as drying, cooling, packaging, irradiation, washing, and coating.

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Impact of in-package cold plasma treatment on the physicochemical properties and shelf life of button mushrooms (Agaricus bisporus)

Cited by 28 publications

References 61 publications

Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review

Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review

Cold Plasma-Assisted Extraction of Phytochemicals: A Review

Recent advances and role of melatonin in post-harvest quality preservation of shiitake (Lentinula edodes)

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