Preparation and Characterization of Cinnamon–Clove Compound Essential Oil Microcapsules/Graphene Oxide/Polyvinyl Alcohol/Polylactic Acid Composite Films for White Beech Mushrooms Packaging

Zhang, Haoran; Sun, Weijing; Xu, Shuyan

doi:10.1007/s10924-024-03188-7

J Polym Environ

2024

DOI: 10.1007/s10924-024-03188-7

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Preparation and Characterization of Cinnamon–Clove Compound Essential Oil Microcapsules/Graphene Oxide/Polyvinyl Alcohol/Polylactic Acid Composite Films for White Beech Mushrooms Packaging

Haoran Zhang,

Weijing Sun,

Shuyan Xu

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2024

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Cited by 2 publications

References 86 publications

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Development of eco‐friendly PVA blended aloe vera rind CNC films and fumigation of essential oils: a novel approach to prolonging the shelf‐life of white button mushroom (Agaricus bisporus)

Jangam Seshagiri,

Rajendra,

Sellamuthu

et al. 2024

Int J of Food Sci Tech

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SummaryThe white button mushroom is a significant vegan food with a limited shelf‐life. To prolong the shelf‐life of mushrooms, certain treatment must be implemented. The current investigation is involved in the development of biocomposite film (BCF) by employing cellulose nano crystal (CNC), dispersed in a polyvinyl alcohol (PVA) matrix. The CNC extracted from aloe vera rind exhibited a sharp crystalline peak and rod‐shaped structures with a particle size of ~322.7 nm. Among the various concentrations of the CNC, incorporated in the BCF, the 8% CNC (BCF‐8%)‐loaded film showed the highest mechanical strength of ~166.73 MPa and a best crystallinity pattern. The study examined the synergistic impact of BCF along with neroli and palmarosa essential oil vapours, which effectively preserved the overall physiochemical properties and sensory characteristics of white button mushrooms for up to 8 days of storage. Hence, these innovative packaging systems are suitable substitute for the commercial food grade packaging to maintain the quality of mushrooms during postharvest storage.

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Development of eco‐friendly PVA blended aloe vera rind CNC films and fumigation of essential oils: a novel approach to prolonging the shelf‐life of white button mushroom (Agaricus bisporus)

Jangam Seshagiri,

Rajendra,

Sellamuthu

et al. 2024

Int J of Food Sci Tech

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Recent Advances in the Application of Natural Products for Postharvest Edible Mushroom Quality Preservation

Liufang,

Wu,

Zhou

et al. 2024

Foods

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Edible mushrooms are favored by consumers for their excellent nutritional value and pharmacological properties. However, fresh mushrooms are highly perishable and undergo rapid quality deterioration induced by a series of intrinsic and extrinsic factors during postharvest storage. In recent years, the application of natural products derived from plants, animals, microorganisms, and other sources in mushroom quality preservation has drawn increasing attention. Compared to chemical preservatives, natural products show similar or higher biological activity and have few side effects on human health. This review summarizes the recent advances in the application of natural products used for quality maintenance of postharvest mushrooms. These natural substances mainly include essential oils, polyphenols, polysaccharides, bacteriocins, and other extracts. They have the potential to inhibit mushroom weight loss, softening, and browning, reduce the count of pathogenic microorganisms, and retain nutrients and flavor, effectively improving the quality of mushrooms and extending their shelf-life. The preservation techniques for natural products and their preservation mechanisms are also discussed here. Overall, this review provides current knowledge about natural products in edible mushroom preservation and aims to inspire more in-depth theoretical research and promote further practical application.

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Preparation and Characterization of Cinnamon–Clove Compound Essential Oil Microcapsules/Graphene Oxide/Polyvinyl Alcohol/Polylactic Acid Composite Films for White Beech Mushrooms Packaging

Cited by 2 publications

References 86 publications

Development of eco‐friendly PVA blended aloe vera rind CNC films and fumigation of essential oils: a novel approach to prolonging the shelf‐life of white button mushroom (Agaricus bisporus)

Development of eco‐friendly PVA blended aloe vera rind CNC films and fumigation of essential oils: a novel approach to prolonging the shelf‐life of white button mushroom (Agaricus bisporus)

Recent Advances in the Application of Natural Products for Postharvest Edible Mushroom Quality Preservation

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