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Sun J, Wei Y, Li L, Tang B, Yang Y, Xiao Z, Chen J, Lai P. Investigating the Respiratory and Energy Metabolism Mechanisms behind ε-Poly-L-lysine Chitosan Coating's Improved Preservation Effectiveness on Tremella fuciformis. Foods 2024; 13:707. [PMID: 38472821 DOI: 10.3390/foods13050707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 02/16/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
Freshly harvested Tremella fuciformis contains high water content with an unprotected outer surface and exhibits high respiration rates, which renders it prone to moisture and nutrient loss, leading to decay during storage. Our research utilized ε-poly-L-lysine (ε-PL) and chitosan as a composite coating preservative on fresh T. fuciformis. The findings revealed that the ε-PL + chitosan composite coating preservative effectively delayed the development of diseases and reduced weight loss during storage compared to the control group. Furthermore, this treatment significantly decreased the respiration rate of T. fuciformis and the activity of respiratory metabolism-related enzymes, such as alternative oxidase (AOX), cytochrome c oxidase (CCO), succinic dehydrogenase (SDH), 6-phosphogluconate dehydrogenase, and glucose-6-phosphate dehydrogenase (6-PGDH and G-6-PDH). Additionally, the composite coating preservative also delayed the depletion of ATP and ADP and maintained higher levels of the energy charge while preserving low levels of AMP. It also sustained heightened activities of Mg2+-ATPase, Ca2+-ATPase, and H+-ATPase enzymes. These results demonstrate that utilizing the ε-PL + chitosan composite coating preservative can serve as a sufficiently safe and efficient method for prolonging the shelf life of post-harvest fresh T. fuciformis.
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Affiliation(s)
- Junzheng Sun
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Yingying Wei
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Longxiang Li
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
- College of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baosha Tang
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Yanrong Yang
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Zheng Xiao
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Junchen Chen
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Pufu Lai
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
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Shi C, Yang X, Wang P, Zhang H, Wang Q, Wang B, Oyom W, Zhang W, Wen P. Screening of Lactiplantibacillus plantarum NML21 and Its Maintenance on Postharvest Quality of Agaricus bisporus through Anti-Browning and Mitigation of Oxidative Damage. Foods 2024; 13:168. [PMID: 38201195 PMCID: PMC10778869 DOI: 10.3390/foods13010168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Revised: 12/28/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024] Open
Abstract
Browning and other undesirable effects on Agaricus bisporus (A. bisporus) during storage seriously affect its commercial value. In this study, a strain, Lactiplantibacillus plantarum NML21, that resists browning and delays the deterioration of A. bisporus was screened among 72 strains of lactic acid bacteria (LAB), and its preservative effect was analyzed. The results demonstrated that gallic acid, catechin, and protocatechuic acid promoted the growth of NML21, and the strain conversion rates of gallic acid and protocatechuic acid reached 97.16% and 95.85%, respectively. During a 15 d storage of the samples, the NML21 treatment displayed a reduction in the browning index (58.4), weight loss (2.64%), respiration rate (325.45 mg kg-1 h-1), and firmness (0.65 N). The treatment further inhibited Pseudomonas spp. growth and polyphenol oxidase activity, improved the antioxidant capacity, reduced the accumulation of reactive oxygen species, and reduced the malonaldehyde content and cell membrane conductivity. Taken together, the optimized concentrations of NML21 may extend the shelf life of A. bisporus for 3-6 d and could be a useful technique for preserving fresh produce.
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Affiliation(s)
- Chengrui Shi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (C.S.); (Q.W.)
| | - Xiaoli Yang
- Gansu Institute of Business and Technology Co., Lanzhou 730070, China;
| | - Pengjie Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.W.); (H.Z.)
| | - Hao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.W.); (H.Z.)
| | - Qihui Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (C.S.); (Q.W.)
| | - Bo Wang
- Lanzhou Customs Technology Center, Lanzhou 730070, China;
| | - William Oyom
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA;
| | - Weibing Zhang
- Functional Dairy Products Engineering Lab., Gansu Agricultural University, Lanzhou 730070, China
| | - Pengcheng Wen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (C.S.); (Q.W.)
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3
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Wu Y, Xiao K, zhu L, Luo Q. Preparation and application of equilibrium modified atmosphere packaging membranes with polylactic acid and polymers of intrinsic microporosity. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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4
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Zheng B, Kou X, Liu C, Wang Y, Yu Y, Ma J, Liu Y, Xue Z. Effect of nanopackaging on the quality of edible mushrooms and its action mechanism: A review. Food Chem 2023; 407:135099. [PMID: 36508864 DOI: 10.1016/j.foodchem.2022.135099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 10/24/2022] [Accepted: 11/25/2022] [Indexed: 12/12/2022]
Abstract
With higher demands for food packaging and the development of nanotechnology, nanopackaging is becoming a research hotspot in the field of food packaging because of its superb preservation effect, and it can effectively resist oxidation and regulates energy metabolism to maintain the quality and prolong the shelf life of mushrooms. Furthermore, under the background of SARS-CoV-2 pandemic, nanomaterials could be a potential tool to prevent virus transmission because of their excellent antiviral activities. However, the investigation and application of nanopackaging are facing many challenges including costs, environmental pollution, poor in-depth genetic research for mechanisms and so on. This article reviews the preservation effect and mechanisms of nanopackaging on the quality of mushrooms and discusses the trends and challenges of using these materials in food packaging technologies with the focus on nanotechnology and based on recent studies.
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Affiliation(s)
- Bowen Zheng
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Xiaohong Kou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Chunlong Liu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; Dynamiker Biotechnology(Tianjin) Co., Ltd., China
| | - Yumeng Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Yue Yu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Juan Ma
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Yazhou Liu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Zhaohui Xue
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China.
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5
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Guo Y, Chen X, Gong P, Wang R, Qi Z, Deng Z, Han A, Long H, Wang J, Yao W, Yang W, Wang J, Li N. Advances in Postharvest Storage and Preservation Strategies for Pleurotus eryngii. Foods 2023; 12:foods12051046. [PMID: 36900561 PMCID: PMC10000407 DOI: 10.3390/foods12051046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 02/22/2023] [Accepted: 02/22/2023] [Indexed: 03/06/2023] Open
Abstract
The king oyster mushroom (Pleurotus eryngii) is a delicious edible mushroom that is highly prized for its unique flavor and excellent medicinal properties. Its enzymes, phenolic compounds and reactive oxygen species are the keys to its browning and aging and result in its loss of nutrition and flavor. However, there is a lack of reviews on the preservation of Pl. eryngii to summarize and compare different storage and preservation methods. This paper reviews postharvest preservation techniques, including physical and chemical methods, to better understand the mechanisms of browning and the storage effects of different preservation methods, extend the storage life of mushrooms and present future perspectives on technical aspects in the storage and preservation of Pl. eryngii. This will provide important research directions for the processing and product development of this mushroom.
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Affiliation(s)
| | | | - Pin Gong
- Correspondence: ; Tel.: +86-13772196479
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6
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Shan Y, Li T, Qu H, Duan X, Farag MA, Xiao J, Gao H, Jiang Y. Nano‐preservation: An emerging postharvest technology for quality maintenance and shelf life extension of fresh fruit and vegetable. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Affiliation(s)
- Youxia Shan
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Taotao Li
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Hongxia Qu
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Xuewu Duan
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy Cairo University Giza Egypt
| | - Jianbo Xiao
- Department of Analytical and Food Chemistry, Faculty of Sciences Universidade de Vigo Vigo Spain
| | - Haiyan Gao
- Key Laboratory of Postharvest Handing of Fruits of Ministry of Agriculture and Rural Affairs, Food Science Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
| | - Yueming Jiang
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
- College of Advanced Agricultural Sciences University of Chinese Academy of Sciences Beijing China
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7
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Xia R, Zhao X, Xin G, Sun L, Xu H, Hou Z, Li Y, Wang Y. Energy status regulated umami compound metabolism in harvested shiitake mushrooms (Lentinus edodes) with spores triggered to release. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Zhong Z, Zhou L, Yu K, Jiang F, Xu J, Zou L, Du L, Liu W. Effects of Microporous Packaging Combined with Chitosan Coating on the Quality and Physiological Metabolism of Passion Fruit after Harvest. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02845-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Zheng E, Zheng Z, Ren S, Zhou H, Yang H. Postharvest quality and reactive oxygen species metabolism improvement of Coprinus comatus mushroom using allyl isothiocyanate fumigation. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
The aim of this study was to evaluate the effect of allyl isothiocyanate (AITC) on the reactive oxygen species (ROS) metabolism and quality of postharvest Coprinus comatus. Fresh mushrooms were stored at 4 °C with AITC at 5, 10 and 20 μL/L for 18 d, respectively. Sampling was performed every 3 d, and physicochemical parameters and ROS metabolism related enzymes activities were analyzed. Compared with that of control, the application of AITC at 10 μL/L significantly (P < 0.05) decreased xanthine oxidase activity after 9 d storage, while significantly (P < 0.05) improved the activities of succinic dehydrogenase, glutathione reductase, peroxidase, catalase and ascorbate peroxidase in the middle and later stage of storage. Furthermore, the Ca 2+-ATPase and superoxide dismutase activities in sample treated by 10 μL/L were all significantly (P < 0.05) higher than those in control. Therefore, the accumulation trends of malondialdehyde and ROS were retarded and membrane integrity was maintained. However, high concentration AITC (20 μL/L) treatment accelerated the ROS generation and increased electrolyte leakage rate. All AITC treatments significantly (P < 0.05) inhibited the respiration rate during the first 9 d storage and retarded browning of C. comatus during the storage of 18 d. These findings suggested that AITC treatment would be a promising method to maintain C. comatus quality but the concentration need to be optimized.
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10
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Physicochemical and microbial quality of Agaricus bisporus packaged in nano-SiO2/TiO2 loaded polyvinyl alcohol films. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108452] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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11
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Liu Q, Hu S, Song Z, Cui X, Kong W, Song K, Zhang Y. Relationship between flavor and energy status in shiitake mushroom (Lentinula edodes) harvested at different developmental stages. J Food Sci 2021; 86:4288-4302. [PMID: 34533219 DOI: 10.1111/1750-3841.15904] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 07/19/2021] [Accepted: 08/12/2021] [Indexed: 12/11/2022]
Abstract
To understand the relationship between flavor and energy, the flavor, energy, and enzyme activity related to energy metabolism in shiitake mushrooms harvested at different developmental stages were investigated. The results indicated that the adenosine triphosphate level increased significantly in developing mushrooms and was strongly correlated with the fresh weight. The levels of equivalent umami concentration (EUC), total aroma compounds, energy charge, adenosine triphosphatase, cytochrome c oxidase, and succinic dehydrogenase varied with maturity. In addition, a strong correlation was observed between aroma compounds, EUC, and energy status (p < 0.05). Our results suggest that the unique flavor of developing shiitake mushroom is closely related to energy. The findings may provide a new strategy to improve the flavor of mushrooms by regulating their energy levels. PRACTICAL APPLICATION: The unique flavor of shiitake mushroom, which has a significant impact on consumer preferences, is one of its key characteristics. This research paper provides a theoretical foundation for determining the optimal harvest period for shiitake mushrooms with high quality and a new strategy to improve the flavor of mushrooms by regulating their energy levels.
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Affiliation(s)
- Qin Liu
- Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Sujuan Hu
- Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Zhibo Song
- Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Xiao Cui
- Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Weili Kong
- Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Kaibo Song
- Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Yuting Zhang
- Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou, China
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12
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Biodegradable phase change materials with high latent heat: Preparation and application on Lentinus edodes storage. Food Chem 2021; 364:130391. [PMID: 34182365 DOI: 10.1016/j.foodchem.2021.130391] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 05/16/2021] [Accepted: 06/14/2021] [Indexed: 12/18/2022]
Abstract
In order to develop biodegradable phase change materials (PCMs) with high latent heat for cold chain logistics, superabsorbent resin (SAR) was prepared based on starch graft copolymerization. FTIR and DSC demonstrated that acrylic acid was successfully grafted onto starches and optimum latent heat of PCM was 330.4 J/g with 10% (w/w) starch. The water retention of PCM with 10% (w/w) starch was 0.49 after heating at 50 °C for 200 h, which was 4.9 folds higher than that of non-starch PCM. Biodegradation rate of PCM was 60.12% within 75-day burial, which was 6 folds higher than that of non-starch PCM. Moreover, significant reduction in browning index, odor, decay, relative conductivity and malondialdehyde (MDA) content was observed in Lentinus edodes treated by biodegradable PCM. These results indicated that the application of biodegradable PCM could extend the shelf life of fresh L. edodes stored at 25 °C.
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13
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Marçal S, Sousa AS, Taofiq O, Antunes F, Morais AM, Freitas AC, Barros L, Ferreira IC, Pintado M. Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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14
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Li D, Wang D, Fang Y, Li L, Lin X, Xu Y, Chen H, Zhu M, Luo Z. A novel phase change coolant promoted quality attributes and glutamate accumulation in postharvest shiitake mushrooms involved in energy metabolism. Food Chem 2021; 351:129227. [PMID: 33647695 DOI: 10.1016/j.foodchem.2021.129227] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 01/25/2021] [Accepted: 01/25/2021] [Indexed: 12/17/2022]
Abstract
Cold chain transportation is an important link in postharvest logistics of agricultural products. In current study, we developed a novel water-based phase change coolant (PCC), which showed longer effectiveness in maintaining low temperature condition compared with ice, and applied in preserving the postharvest mushrooms. The results showed that the novel PCC effectively inhibited water loss, as well as maintained quality attributes including firmness, color, phenolics, flavonoids, and thus prolonged the shelf-life of mushrooms. Low temperature condition created by the novel PCC treatment maintained high level of energy charge by activating the activities of SDH, CCO, H+-ATPase and Ca2+-ATPase, resulting in the delay of postharvest senescence. In addition, sufficient energy supply decreased the consumption of glutamate as carbon skeleton by inhibiting GDH activity, improved glutamate accumulation, and therefore maintained sensory properties as a result. Thus, the novel PCC might be an excellent substitute for ice in cold chain transportation of mushrooms.
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Affiliation(s)
- Dong Li
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Di Wang
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Yida Fang
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Li Li
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Xingyu Lin
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Yanqun Xu
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China; Zhejiang University, Ningbo Research Institute, Ningbo 315100, People's Republic of China.
| | - Hangjun Chen
- Zhejiang Academy of Agricultural Science, Institute of Food Science, Hangzhou 310058, People's Republic of China
| | - Ming Zhu
- Ministry of Agriculture and Rural Affairs, Academy of Agricultural Planning and Engineering, Beijing 100125, People's Republic of China
| | - Zisheng Luo
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China; Zhejiang University, Ningbo Research Institute, Ningbo 315100, People's Republic of China; Fuli Institute of Food Science, Hangzhou 310058, People's Republic of China.
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15
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Quality Control of Nano-food Packing Material for Grapes (Vitis vinifera) Based on ZnO and Polylactic Acid (PLA) biofilm. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2021. [DOI: 10.1007/s13369-021-05361-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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16
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Li L, Kitazawa H, Zhang X, Zhang L, Sun Y, Wang X, Liu Z, Guo Y, Yu S. Melatonin retards senescence via regulation of the electron leakage of postharvest white mushroom (Agaricus bisporus). Food Chem 2020; 340:127833. [PMID: 32919356 DOI: 10.1016/j.foodchem.2020.127833] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 08/11/2020] [Accepted: 08/11/2020] [Indexed: 01/20/2023]
Abstract
Currently, melatonin (N-acetyl-5-methoxytrytamine) is recognized as a potential scavenger of free radicals. In this study, the effect of exogenous melatonin at various concentrations (0.05, 0.1, and 0.2 mM) on the texture, sensory qualities, and electron leakage in white mushrooms was evaluated at 3 ± 1 °C. It was observed that mushrooms treated with 0.1 mM melatonin were of good quality and their electron leakage was dramatically dampened. The results showed that 0.1 mM melatonin retained a higher adenosine triphosphate level and also prevented the release of cytochrome c into the cytoplasm. More significantly, it prominently inhibited electron leakage by increasing the activities of complexes I and III by the upregulation of AbNdufB9 and AbRIP1. It also regulated respiratory states in mushrooms; delayed the decline of respiratory state 3; enhanced respiratory state 4; boosted the oxidative phosphorylation and efficiency of mitochondria; and ultimately retarded the senescence of the white mushrooms.
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Affiliation(s)
- Ling Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Hiroaki Kitazawa
- Food Research Institute, National Agriculture and Food Research Organization, Ibaraki 305-8642, Japan
| | - Xinhua Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Liming Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Yang Sun
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Xiangyou Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China.
| | - Zhanli Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Yanyin Guo
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Shaoxuan Yu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
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17
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Combined antioxidant and sensory effects of active chitosan/zein film containing α-tocopherol on Agaricus bisporus. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100470] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Yang W, Pu H, Wang L, Hu Q, Mariga AM, Zheng H. Effect of bound water on the quality of dried Lentinus edodes during storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1971-1979. [PMID: 31846079 DOI: 10.1002/jsfa.10210] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2019] [Revised: 09/13/2019] [Accepted: 12/17/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Water absorption is the dominant factor affecting the quality deterioration of dried Lentinus edodes. We therefore analyzed the effect of moisture content and dynamic water status on physical properties of the mushroom stored at water activity (aw ), 0.33, 0.43, 0.67, 0.76, and 0.84 for 50 days. Moisture mobility and water status were analyzed using low-field nuclear magnetic resonance, while hardness and microstructure were determined as texture characteristics. Meanwhile, an electronic nose and headspace solid-phase micro-extraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the flavor properties of dried L. edodes. RESULTS The results showed that bound water was the dominant water status in dried L. edodes. The content and molecular mobility of bound water increased at aw = 0.67, 0.76, and 0.84. This contributed to discoloration, hardness loss, and microstructure sparsity of dried L. edodes. The increasing content and molecular mobility of bound water aggravated the deterioration of characteristic flavor by reducing acid, aldehyde, and ketone content. CONCLUSION Unlike immobilized or free water, bound water had a critical influence on the quality deterioration of dried L. edodes during storage. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Wenjian Yang
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Haoliang Pu
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Liuqing Wang
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Qiuhui Hu
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Alfred M Mariga
- School of Agriculture and Food Science, Meru University of Science Technology, Meru, Kenya
| | - Huihua Zheng
- Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Anhui Biological Technology Company Limited, Nantong, China
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Prediction of soluble solid content of Agaricus bisporus during ultrasound-assisted osmotic dehydration based on hyperspectral imaging. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109030] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Effect of Peppermint Oil on the Storage Quality of White Button Mushrooms (Agaricus bisporus). FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-019-02385-w] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Exogenous adenosine triphosphate application retards cap browning in Agaricus bisporus during low temperature storage. Food Chem 2019; 293:285-290. [PMID: 31151613 DOI: 10.1016/j.foodchem.2019.05.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Revised: 04/03/2019] [Accepted: 05/01/2019] [Indexed: 12/18/2022]
Abstract
Exogenous adenosine triphosphate (ATP) treatment at 0, 250, 500, 750, and 1000 µM retarded cap browning in mushrooms by 0, 34, 26, 51 and 32 %, respectively, during storage at 4 °C for 18 days. Triggering signaling H2O2 accumulation arising from elevating NADPH oxidase enzyme activity during 6 days of storage at 4 °C may be pivotal for promoting shikimate dehydrogenase enzyme activity in mushrooms treated with ATP during 18 days of storage at 4 °C. Promoting melatonin accumulation (390 µg kg-1 FW vs. 160 µg kg-1 FW) in mushrooms treated with ATP during cold storage may attribute to signaling H2O2 accumulation. Higher DPPH scavenging capacity (72 % vs. 65 %) in mushrooms treated with ATP may attribute to higher phenols accumulation arising from higher phenylalanine ammonialyase/polyphenol oxidase enzymes activity concomitant with higher alternative oxidase gene expression during 18 days of storage at 4 °C.
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Ramos M, Burgos N, Barnard A, Evans G, Preece J, Graz M, Ruthes AC, Jiménez-Quero A, Martínez-Abad A, Vilaplana F, Ngoc LP, Brouwer A, van der Burg B, Del Carmen Garrigós M, Jiménez A. Agaricus bisporus and its by-products as a source of valuable extracts and bioactive compounds. Food Chem 2019; 292:176-187. [PMID: 31054663 DOI: 10.1016/j.foodchem.2019.04.035] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2018] [Revised: 04/07/2019] [Accepted: 04/08/2019] [Indexed: 01/28/2023]
Abstract
Edible mushrooms constitute an appreciated nutritional source for humans due to their low caloric intake and their high content in carbohydrates, proteins, dietary fibre, phenolic compounds, polyunsaturated fatty acids, vitamins and minerals. It has been also demonstrated that mushrooms have health-promoting benefits. Cultivation of mushrooms, especially of the most common species Agaricus bisporus, represents an increasingly important food industry in Europe, but with a direct consequence in the increasing amount of by-products from their industrial production. This review focuses on collecting and critically investigating the current data on the bioactive properties of Agaricus bisporus as well as the recent research for the extraction of valuable functional molecules from this species and its by-products obtained after industrial processing. The state of the art regarding the antimicrobial, antioxidant, anti-allergenic and dietary compounds will be discussed for novel applications such as nutraceuticals, additives for food or cleaning products.
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Affiliation(s)
- Marina Ramos
- University of Alicante, Department of Analytical Chemistry, Nutrition & Food Sciences, ES-03690, San Vicente del Raspeig, Alicante, Spain
| | - Nuria Burgos
- University of Alicante, Department of Analytical Chemistry, Nutrition & Food Sciences, ES-03690, San Vicente del Raspeig, Alicante, Spain
| | - Almero Barnard
- Neem Biotech Ltd. Units G&H, Abertillery NP13 1SX, United Kingdom
| | - Gareth Evans
- Neem Biotech Ltd. Units G&H, Abertillery NP13 1SX, United Kingdom
| | - James Preece
- Neem Biotech Ltd. Units G&H, Abertillery NP13 1SX, United Kingdom
| | - Michael Graz
- Neem Biotech Ltd. Units G&H, Abertillery NP13 1SX, United Kingdom
| | - Andrea Caroline Ruthes
- Division of Glycoscience, School of Biotechnology, KTH Royal Institute of Technology, AlbaNova University Centre, SE-106 91 Stockholm, Sweden
| | - Amparo Jiménez-Quero
- Division of Glycoscience, School of Biotechnology, KTH Royal Institute of Technology, AlbaNova University Centre, SE-106 91 Stockholm, Sweden
| | - Antonio Martínez-Abad
- University of Alicante, Department of Analytical Chemistry, Nutrition & Food Sciences, ES-03690, San Vicente del Raspeig, Alicante, Spain; Neem Biotech Ltd. Units G&H, Abertillery NP13 1SX, United Kingdom
| | - Francisco Vilaplana
- Division of Glycoscience, School of Biotechnology, KTH Royal Institute of Technology, AlbaNova University Centre, SE-106 91 Stockholm, Sweden
| | - Long Pham Ngoc
- BioDetection Systems b.v, Science Park, 406, 1098 XH Amsterdam, The Netherlands
| | - Abraham Brouwer
- BioDetection Systems b.v, Science Park, 406, 1098 XH Amsterdam, The Netherlands
| | - Bart van der Burg
- BioDetection Systems b.v, Science Park, 406, 1098 XH Amsterdam, The Netherlands
| | - María Del Carmen Garrigós
- University of Alicante, Department of Analytical Chemistry, Nutrition & Food Sciences, ES-03690, San Vicente del Raspeig, Alicante, Spain
| | - Alfonso Jiménez
- University of Alicante, Department of Analytical Chemistry, Nutrition & Food Sciences, ES-03690, San Vicente del Raspeig, Alicante, Spain.
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