1
|
Liufang Y, Wu Y, Zhou H, Qu H, Yang H. Recent Advances in the Application of Natural Products for Postharvest Edible Mushroom Quality Preservation. Foods 2024; 13:2378. [PMID: 39123569 PMCID: PMC11312085 DOI: 10.3390/foods13152378] [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: 06/19/2024] [Revised: 07/24/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
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.
Collapse
Affiliation(s)
- Yuxin Liufang
- College of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China; (Y.L.); (Y.W.); (H.Z.)
| | - Yi Wu
- College of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China; (Y.L.); (Y.W.); (H.Z.)
| | - Huabin Zhou
- College of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China; (Y.L.); (Y.W.); (H.Z.)
| | - Hang Qu
- College of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China; (Y.L.); (Y.W.); (H.Z.)
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
| | - Hailong Yang
- College of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China; (Y.L.); (Y.W.); (H.Z.)
| |
Collapse
|
2
|
Kumari SVG, Pakshirajan K, Pugazhenthi G. Development and characterization of active poly (3-hydroxybutyrate) based composites with grapeseed oil and MgO nanoparticles for shelf-life extension of white button mushrooms (Agaricus bisporus). Int J Biol Macromol 2024; 260:129521. [PMID: 38246453 DOI: 10.1016/j.ijbiomac.2024.129521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 12/30/2023] [Accepted: 01/13/2024] [Indexed: 01/23/2024]
Abstract
Poly (3-hydroxybutyrate) (PHB) is undoubtedly a potential substitute for petroleum-based non-biodegradable food packaging materials due to its renewability, high crystallinity, biocompatibility, and biodegradability. Nonetheless, PHB exhibits certain shortcomings, including low flexibility, moderate gas barrier properties, and negligible antimicrobial and antioxidant activities, which limit its direct application in food packaging. Loading essential oils can increase flexibility and induce antimicrobial and antioxidant activities in biopolymers but at the cost of reduced tensile strength. In contrast, nanofiller reinforcement can increase the tensile strength and barrier properties of such biopolymers. Therefore, to harness the synergistic effects of essential oil and nanofiller, PHB-based films incorporated with 5 wt% grapeseed oil (GS) and varying concentrations (0.1-1 wt%) of MgO nanoparticles (MgO NPs) were prepared in this study following simple sonication-assisted solution casting technique. Physicochemical, tensile, microstructural, optical, barrier, antimicrobial, and antioxidant properties were then evaluated for the prepared composite films. FESEM analysis of the PHB-based films with 5 wt% GS and 0.7 wt% MgO NPs (PHB/5GS/0.7MgO) confirmed its compact morphology without any aggregates, pores, or phase separation. In comparison with pristine PHB, the PHB/5GS/0.7MgO films demonstrated higher tensile strength (by 1.4-fold) and flexibility (by 30-fold), along with 79 and 90 % reduction in water vapor and oxygen transmission, respectively. In addition, PHB/5GS/0.7MgO showed good UV-blocking properties, 65.25 ± 0.98 % antioxidant activity, and completely inhibited the growth of Staphylococcus aureus and Escherichia coli. Moreover, PHB/5GS/0.7MgO films proved beneficial effects in terms of extending the shelf-life of white button mushrooms up to 6 days at ambient room conditions.
Collapse
Affiliation(s)
- Satti Venu Gopala Kumari
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India
| | - Kannan Pakshirajan
- Department of Biosciences and Bioengineering, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India
| | - G Pugazhenthi
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India; Centre for Sustainable Polymers, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India.
| |
Collapse
|
3
|
Guo W, Tang X, Cui S, Zhang Q, Zhao J, Mao B, Zhang H. Recent advance in quality preservation of non-thermal preservation technology of fresh mushroom: a review. Crit Rev Food Sci Nutr 2023:1-17. [DOI: 10.1080/10408398.2023.2193636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
|
4
|
Functional characterization of edible films based on reactive extrusion acetylated corn starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01797-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
5
|
He X, Wang X, Liu Y, Fang H, Zheng S, Liu H, Guan W, Yan R. Biodegradable PBAT/PLA packaging maintained the quality of postharvest shiitake mushroom by modified humidity and atmosphere. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
6
|
Wang X, Huang X, Zhang F, Hou F, Yi F, Sun X, Yang Q, Han X, Liu Z. Characterization of chitosan/zein composite film combined with tea polyphenol and its application on postharvest quality improvement of mushroom (Lyophyllum decastes Sing.). Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100869] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
7
|
Xiao M, Tang B, Qin J, Wu K, Jiang F. Properties of film-forming emulsions and films based on corn starch/sodium alginate/gum Arabic as affected by virgin coconut oil content. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100819] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
8
|
Li H, Feng Y, Zhang P, Yuan M, Yuan M. Effect of Antibacterial Peptide Microsphere Coating on the Microbial and Physicochemical Characteristics of Tricholoma matsutake during Cold Storage. Polymers (Basel) 2022; 14:polym14010208. [PMID: 35012230 PMCID: PMC8747738 DOI: 10.3390/polym14010208] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/22/2021] [Accepted: 12/27/2021] [Indexed: 12/10/2022] Open
Abstract
The effect of novel antimicrobial peptides (AMPs) and antimicrobial peptide microspheres (AMS) on the physicochemical and microbial quality of Tricholoma matsutake wild edible mushrooms was investigated. In the experiments, 1.0 g/L, 0.5 g/L of AMS, and 1.0 g/L AMPs were used as preservatives. Mushrooms coated with 1.0 g/L and 0.5 g/L of AMS as a preservative had better physicochemical and sensory qualities than did mushrooms coated with 1.0 g/L of AMPs. In the experiment, 1.0 g/L of blank microspheres without cathelicidin-BF-30 (PLGA-1.0) and distilled water was used as the control. Samples with these two treatments had minimal changes in texture, weight loss, total bacteria count, and sensory attributes. Research results suggests that the use of AMS can maintain the quality of Tricholoma matsutake wild edible mushrooms and could extend the postharvest life to 20 d.
Collapse
Affiliation(s)
| | | | | | - Mingwei Yuan
- Correspondence: (M.Y.); (M.Y.); Tel.: +86-189-8718-8989 (Minglong Yuan)
| | - Minglong Yuan
- Correspondence: (M.Y.); (M.Y.); Tel.: +86-189-8718-8989 (Minglong Yuan)
| |
Collapse
|
9
|
Šuput D, Filipović V, Lončar B, Nićetin M, Knežević V, Lazarević J, Plavšić D, Popović S, Hromiš N. Influence of biopolymer coatings on the storage stability of osmotically dehydrated mushrooms. FOOD AND FEED RESEARCH 2022. [DOI: 10.5937/ffr49-35821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The main aim of this research was to apply biopolymer coatings on osmotically dehydrated mushrooms and monitor their quality during storage. Mushrooms were osmotically dehydrated in sugar beet molasses (80% dry matter) under optimized conditions (45 °C for 5 hours), as previously reported elsewhere. Two different biopolymers were chosen: chitosan, a polysaccharide polymer, and zein, a protein polymer. A non-treated mushroom sample was chosen as a control sample. The mushroom samples were analysed for sugar and protein content, as well as water loss and microbiological profile. An increase in sugar content was the most noticeable in the osmotically dehydrated mushrooms compared to the control sample due to the use of molasses as a hypertonic solution. The contribution of used biopolymer coatings to the sugar and protein content of the coated and osmotically treated mushrooms was negligible. Chitosan coating contributed to better storage stability of treated mushrooms by lowering the moisture loss and microbial count. For this reason, chitosan treated sample was chosen for further examination related to the evaluation of its baking potential as a filling in a traditional stuffed pie-like layered bakery product - burek. Burek was stuffed with fresh mushrooms, osmotically treated mushrooms or osmotically treated mushrooms coated with chitosan. The sensorial assessment proved that control burek and burek samples with osmotically dehydrated mushrooms coated with chitosan were the most preferred groups based on odour and overall impression.
Collapse
|
10
|
Šuput D, Filipović V, Lončar B, Nićetin M, Knežević V, Lazarević J, Plavšić D, Popović S, Hromiš N. Influence of biopolymer coatings on the storage stability of osmotically dehydrated mushrooms. FOOD AND FEED RESEARCH 2022. [DOI: 10.5937/ffr0-35821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
The main aim of this research was to apply biopolymer coatings on osmotically dehydrated mushrooms and monitor their quality during storage. Mushrooms were osmotically dehydrated in sugar beet molasses (80% dry matter) under optimized conditions (45 °C for 5 hours), as previously reported elsewhere. Two different biopolymers were chosen: chitosan, a polysaccharide polymer, and zein, a protein polymer. A non-treated mushroom sample was chosen as a control sample. The mushroom samples were analysed for sugar and protein content, as well as water loss and microbiological profile. An increase in sugar content was the most noticeable in the osmotically dehydrated mushrooms compared to the control sample due to the use of molasses as a hypertonic solution. The contribution of used biopolymer coatings to the sugar and protein content of the coated and osmotically treated mushrooms was negligible. Chitosan coating contributed to better storage stability of treated mushrooms by lowering the moisture loss and microbial count. For this reason, chitosan treated sample was chosen for further examination related to the evaluation of its baking potential as a filling in a traditional stuffed pie-like layered bakery product-burek. Burek was stuffed with fresh mushrooms, osmotically treated mushrooms or osmotically treated mushrooms coated with chitosan. The sensorial assessment proved that control burek and burek samples with osmotically dehydrated mushrooms coated with chitosan were the most preferred groups based on odour and overall impression.
Collapse
|
11
|
Preparation and characterization of chitosan/zein film loaded with lemon essential oil: Effects on postharvest quality of mushroom (Agaricus bisporus). Int J Biol Macromol 2021; 192:635-643. [PMID: 34656533 DOI: 10.1016/j.ijbiomac.2021.10.068] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 10/04/2021] [Accepted: 10/09/2021] [Indexed: 12/15/2022]
Abstract
In this study, different concentrations of lemon essential oils (LEO) were incorporated into chitosan/zein complex film (C/Z/L films) to improve its antioxidant and antimicrobial capacity, and the effects of C/Z/L films on mushroom quality were evaluated at 4 °C for 12 d. The antioxidant and antimicrobial activity of C/Z films were effectively improved by addition of LEO in a concentration-dependent manner. What's more, EAB value and gas permeability increased while TS value and water vapor permeability decreased upon the gradual increase of LEO content. During the entire storage, C/Z/L films were effective in suppressing PPO and POD activity of mushrooms as well as inhibiting the growth of microorganism. Mushrooms packaged with the film containing 6% LEO showed the lowest browning index and respiration rate. In addition, the C/Z/L film-treated mushrooms exhibited higher antioxidant capacity and more satisfactory texture properties. The results of our study presented that C/Z active film loaded with LEO could be used to maintain the postharvest quality of mushrooms.
Collapse
|
12
|
Nasiri SL, Azizi MH, Movahedi F, Rahimifard N, Tavakolipour H. Potential perspectives of CMC-PET/ZnO bilayer nanocomposite films to improve the shelf life of mushroom (Agaricus bisporus). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01210-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
13
|
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.
Collapse
|
14
|
Ni X, Yu J, Shao P, Yu J, Chen H, Gao H. Preservation of Agaricus bisporus freshness with using innovative ethylene manipulating active packaging paper. Food Chem 2020; 345:128757. [PMID: 33310249 DOI: 10.1016/j.foodchem.2020.128757] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 11/25/2020] [Accepted: 11/26/2020] [Indexed: 11/19/2022]
Abstract
Agaricus bisporus produces substantial ethylene during storage and transportation, which accelerates ripening and senescence, thereby shortening the shelf-life. In this study, a novel food packaging material with ethylene removal property was prepared to increase storage time of Agaricus bisporus. 1-Methylcyclopropen and molecular sieves loaded with potassium permanganate were used as ethylene scavengers to coat the fresh-keeping paper. SEM, FT-IR and DSC analyses proved that these functional components were successfully coated on the fresh-keeping paper. The qualities of the mushrooms packed by prepared functional paper were then determined. The results showed that this prepared functional paper could delay the softening, browning and weight loss of mushrooms during storage by inhibiting ethylene synthesis-related enzymes and gene expression in the mushroom fruiting body, and continuous adsorption and removal of the exogenous ethylene. Consequently, the functional paper could reduce the biochemical and physicochemical quality loss of Agaricus bisporus, thus prolonging its shelf-life.
Collapse
Affiliation(s)
- Xiaoyu Ni
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, China
| | - Jiahao Yu
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, China
| | - Ping Shao
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, China.
| | - Jiang Yu
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, China.
| | - Hangjun Chen
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Haiyan Gao
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| |
Collapse
|
15
|
Niu B, Zhan L, Shao P, Xiang N, Sun P, Chen H, Gao H. Electrospinning of zein-ethyl cellulose hybrid nanofibers with improved water resistance for food preservation. Int J Biol Macromol 2020; 142:592-599. [DOI: 10.1016/j.ijbiomac.2019.09.134] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 09/30/2019] [Accepted: 09/30/2019] [Indexed: 02/08/2023]
|
16
|
Biao Y, Yuxuan C, Qi T, Ziqi Y, Yourong Z, McClements DJ, Chongjiang C. Enhanced performance and functionality of active edible films by incorporating tea polyphenols into thin calcium alginate hydrogels. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105197] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
17
|
Gavahian M, Sheu F, Tsai M, Chu Y. The effects of dielectric barrier discharge plasma gas and plasma‐activated water on texture, color, and bacterial characteristics of shiitake mushroom. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14316] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mohsen Gavahian
- Product and Process Research Center Food Industry Research and Development Institute Hsinchu Taiwan, ROC
| | - Fang‐Hwa Sheu
- Product and Process Research Center Food Industry Research and Development Institute Hsinchu Taiwan, ROC
| | - Meng‐Jen Tsai
- Product and Process Research Center Food Industry Research and Development Institute Hsinchu Taiwan, ROC
| | - Yan‐Hwa Chu
- Product and Process Research Center Food Industry Research and Development Institute Hsinchu Taiwan, ROC
| |
Collapse
|
18
|
Li Z, Liu L, Rao Y, Ran L, Wu T, Nie R, Anna DS, Li Y, Che Z. Mechanical and antibacterial properties of oriented poly(lactic acid). POLYM ENG SCI 2019. [DOI: 10.1002/pen.25214] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Zhengqiu Li
- School of Material Science and EngineeringXihua University Chengdu 610039 China
| | - Lei Liu
- School of Food Science and BioengineeringXihua University Chengdu 610039 China
| | - Yu Rao
- School of Food Science and BioengineeringXihua University Chengdu 610039 China
| | - Longchang Ran
- School of Material Science and EngineeringXihua University Chengdu 610039 China
| | - Ting Wu
- School of Material Science and EngineeringXihua University Chengdu 610039 China
| | - Rong Nie
- School of Food Science and BioengineeringXihua University Chengdu 610039 China
| | - De Schutter Anna
- Department of NeuroscienceUniversity of California, Los Angeles Los Angeles California
| | - Yalin Li
- School of Food Science and BioengineeringXihua University Chengdu 610039 China
| | - Zhenming Che
- School of Food Science and BioengineeringXihua University Chengdu 610039 China
| |
Collapse
|
19
|
Ghasemi-Varnamkhasti M, Mohammad-Razdari A, Yoosefian SH, Izadi Z. Effects of the combination of gamma irradiation and Ag nanoparticles polyethylene films on the quality of fresh bottom mushroom (Agaricus bisporus
L.). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13652] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Ayat Mohammad-Razdari
- Department of Mechanical Engineering of Biosystems; Shahrekord University; Shahrekord Iran
| | - Seyedeh Hoda Yoosefian
- Department of Mechanical Engineering of Biosystems; Shahrekord University; Shahrekord Iran
| | - Zahra Izadi
- Department of Mechanical Engineering of Biosystems; Shahrekord University; Shahrekord Iran
| |
Collapse
|
20
|
Moradian S, Almasi H, Moini S. Development of bacterial cellulose-based active membranes containing herbal extracts for shelf life extension of button mushrooms (Agaricus bisporus
). J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13537] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sahel Moradian
- Department of Food Science and Technology; North Tehran Branch, Islamic Azad University; Tehran Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture; Urmia University; Urmia Iran
| | - Sohrab Moini
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology; Campus of Agriculture and Natural Resources, University of Tehran; Karaj Iran
| |
Collapse
|
21
|
Effects of PLA Film Incorporated with ZnO Nanoparticle on the Quality Attributes of Fresh-Cut Apple. NANOMATERIALS 2017; 7:nano7080207. [PMID: 28758980 PMCID: PMC5575689 DOI: 10.3390/nano7080207] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/02/2017] [Revised: 07/18/2017] [Accepted: 07/25/2017] [Indexed: 11/30/2022]
Abstract
A novel nanopackaging film was synthesized by incorporating ZnO nanoparticles into a poly-lactic acid (PLA) matrix, and its effect on the quality of fresh-cut apple during the period of preservation was investigated at 4 ± 1 °C for 14 days. Six wt % cinnamaldehyde was added into the nano-blend film. Scanning electron microscope (SEM) analysis showed a rougher cross-section of the nano-blend films and an X-ray diffraction (XRD) was carried out to determine the structure of the ZnO nanoparticles. Compared to the pure PLA film, the nano-blend film had a higher water vapor permeability (WVP) and lower oxygen permeability. With the increase of the nanoparticles (NPs) in the PLA, the elongation at break (ε) and elastic modulus (EM) increased, while tensile strength (TS) decreased. Thermogravimetric analysis (TGA) presented a relatively good thermostability. Most importantly, the physical and biochemical properties of the fresh-cut apple were also measured, such as weight loss, firmness, polyphenol oxidase (PPO), total phenolic content, browning index (BI), sensory quality, and microbiological level. The results indicated that nano-blend packaging films had the highest weight loss at the end of storage compared to the pure PLA film; however, nanopackaging provided a better retention of firmness, total phenolic countent, color, and sensory quality. It also had a remarkable inhibition on the growth of microorganisms. Therefore, Nano-ZnO active packaging could be used to improve the shelf-life of fresh-cut produce.
Collapse
|
22
|
Di Maio L, Marra F, Bedane TF, Incarnato L, Saguy S. Oxygen transfer in co-extruded multilayer active films for food packaging. AIChE J 2017. [DOI: 10.1002/aic.15844] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Luciano Di Maio
- Dipartimento di Ingegneria Industriale; Università degli Studi di Salerno; Via Giovanni Paolo II 132, Fisciano Salerno 84084 Italy
| | - Francesco Marra
- Dipartimento di Ingegneria Industriale; Università degli Studi di Salerno; Via Giovanni Paolo II 132, Fisciano Salerno 84084 Italy
| | - Tesfaye F. Bedane
- Dipartimento di Ingegneria Industriale; Università degli Studi di Salerno; Via Giovanni Paolo II 132, Fisciano Salerno 84084 Italy
| | - Loredana Incarnato
- Dipartimento di Ingegneria Industriale; Università degli Studi di Salerno; Via Giovanni Paolo II 132, Fisciano Salerno 84084 Italy
| | - Sam Saguy
- Dipartimento di Ingegneria Industriale; Università degli Studi di Salerno; Via Giovanni Paolo II 132, Fisciano Salerno 84084 Italy
- Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment; The Hebrew University of Jerusalem; P.O. Box 12, Rehovot 76100 Israel
| |
Collapse
|
23
|
Aydin E, Gurbuz IB, Karahan H, Basdar C. Effect of Different Processing Technologies on Chemical Properties of Wild-Grown Edible MushroomMacrolepiota procera var. procera(Scop.). J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12802] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Emine Aydin
- Department of Agricultural Biotechnology; Faculty of Agriculture and Natural Sciences, Duzce University; Duzce Turkey
| | - I. Bulent Gurbuz
- Department of Agricultural Economics; Faculty of Agriculture, Uludag University; Bursa Turkey
| | - Hasan Karahan
- Department of Organic Agriculture; Keles Vocational High School, Uludag University; Bursa Turkey
| | - Canan Basdar
- Department of Business Management; Keles Vocational High School, Uludag University; Bursa Turkey
| |
Collapse
|