1
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Liang Y, Luo K, Wang B, Huang B, Fei P, Zhang G. Inhibition of polyphenol oxidase for preventing browning in edible mushrooms: A review. J Food Sci 2024. [PMID: 39363229 DOI: 10.1111/1750-3841.17322] [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: 04/28/2024] [Revised: 07/25/2024] [Accepted: 08/02/2024] [Indexed: 10/05/2024]
Abstract
Edible mushrooms are rich in nutrients and bioactive compounds, but their browning affects their quality and commercial value. This article reviews various methods to inhibit polyphenol oxidase (PPO)-induced browning in mushrooms. Physical methods such as heat treatment, low temperatures, irradiation, and ultrasound effectively reduce PPO activity but may affect mushroom texture and flavor. Chemical inhibitors, including synthetic chemicals and natural plant extracts, provide effective PPO inhibition but require careful monitoring of their content. Biological methods, including gene editing and microbial fermentation, show promise in targeting PPO genes and enhancing antioxidant production. Combining these methods offers a comprehensive strategy for preserving mushroom quality, extending shelf life, and maintaining nutritional value. PRACTICAL APPLICATION: These approaches can be applied in the food industry to improve post-harvest mushroom preservation, enhance product quality, and reduce waste, benefiting both producers and consumers. Further research and innovation are needed to optimize the practical application of these methods in large-scale processing and storage conditions.
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Affiliation(s)
- Yingqi Liang
- Key Laboratory of Landscape Plants with Fujian and Taiwan Characteristics of Fujian Universities, Fungus Industry Engineering Technology Center, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, P.R. China
| | - Kaimei Luo
- Key Laboratory of Landscape Plants with Fujian and Taiwan Characteristics of Fujian Universities, Fungus Industry Engineering Technology Center, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, P.R. China
| | - Bingli Wang
- Key Laboratory of Landscape Plants with Fujian and Taiwan Characteristics of Fujian Universities, Fungus Industry Engineering Technology Center, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, P.R. China
| | - Bingqing Huang
- Key Laboratory of Landscape Plants with Fujian and Taiwan Characteristics of Fujian Universities, Fungus Industry Engineering Technology Center, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, P.R. China
| | - Peng Fei
- Key Laboratory of Landscape Plants with Fujian and Taiwan Characteristics of Fujian Universities, Fungus Industry Engineering Technology Center, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, P.R. China
| | - Guoguang Zhang
- Key Laboratory of Landscape Plants with Fujian and Taiwan Characteristics of Fujian Universities, Fungus Industry Engineering Technology Center, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, P.R. China
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2
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Dhawan A, Chakraborty S. Impact of pulsed light treatment on enzyme inactivation and quality attributes of whole white button mushroom (Agaricus bisporus) and its storage study. Food Chem 2024; 463:141412. [PMID: 39340913 DOI: 10.1016/j.foodchem.2024.141412] [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: 04/09/2024] [Revised: 09/18/2024] [Accepted: 09/22/2024] [Indexed: 09/30/2024]
Abstract
Whole white button mushrooms (WWBM) exhibit a limited shelf-life owing to the oxidative enzymatic browning. Inactivation of polyphenol oxidase-PPO and peroxidase-POD in WWBM and its kinetic behavior were studied using pulsed light(PL) treatment (0.13-1.11 J/cm2). The first-order kinetics explained PL-induced enzyme inactivation. Rate constants(k) for PPO and POD were 3.84 and 2.55 cm2/J. FTIR-analysis revealed secondary-structural changes in partially-purified enzyme. PL-treatment retarded browning, retained phenolics and enhanced vitamin D2. PL-treatment at 1.11 J/cm2 rendered WWBM both microbially and enzymatically stable. The PL-treated WWBM's shelf-life at 4, 20, and 37 °C were 5, 3, and 1 day. At 4 °C, browning increased by 6.1 %; firmness decreased by 55.2 %, while PL-treated mushrooms retained 90.6 % phenolics, 78.9 % antioxidant capacity, and 64.2 % D2 after 5 days. Higher activation energy value confirmed phenolics were most sensitive during storage. PL-technology supports UN Sustainable Development Goals by reducing chemical use, lowering carbon-footprints, minimizing pollution, and enhancing shelf-life, promoting sustainable global trade.
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Affiliation(s)
- Anshul Dhawan
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai 400019, India
| | - Snehasis Chakraborty
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai 400019, India.
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3
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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.
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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.)
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4
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Wang J, Zhao F, Huang J, Li Q, Yang Q, Ju J. Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases. Crit Rev Food Sci Nutr 2024; 64:6272-6297. [PMID: 36651301 DOI: 10.1080/10408398.2023.2167066] [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] [Indexed: 01/19/2023]
Abstract
Food spoilage caused by foodborne microorganisms will not only cause significant economic losses, but also the toxins produced by some microorganisms will also pose a serious threat to human health. Essential oil (EOs) has significant antimicrobial activity, but its application in the field of food preservation is limited because of its volatile, insoluble in water and sensitive to light and heat. Therefore, in order to solve these problems effectively, this paper first analyzed the antibacterial effect of EOs as an antimicrobial agent on foodborne bacteria and its mechanism. Then, the application strategies of EOs as a sustained-release antimicrobial agent in food preservation were reviewed. On this basis, the release mechanism and application cases of EOs in different antibacterial composites were analyzed. The purpose of this paper is to provide technical support and solutions for the preparation of new antibacterial packaging materials based on plant active components to ensure food safety and reduce food waste.
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Affiliation(s)
- Jindi Wang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Fangyuan Zhao
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Jinglin Huang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Qianyu Li
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Qingli Yang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Jian Ju
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
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5
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Ding R, Dai X, Zhang Z, Bi Y, Prusky D. Composite Coating of Oleaster Gum Containing Cuminal Keeps Postharvest Quality of Cherry Tomatoes by Reducing Respiration and Potentiating Antioxidant System. Foods 2024; 13:1542. [PMID: 38790842 PMCID: PMC11120580 DOI: 10.3390/foods13101542] [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: 04/22/2024] [Revised: 05/09/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Exploring the green and affordable protection of perishable cherry tomato fruits during storage, herein, the protective efficacy, and its underpinning mechanisms, of a coating of oleaster gum, alone or incorporated with cuminal, on cherry tomatoes stored at ambient temperature was investigated. The composite coating of oleaster gum with 0.1% cuminal reduced the decay, respiration rate, weight loss, and softening of the fruits and decelerated the decreases in their total soluble solid, titratable acidity, and soluble protein levels, and therefore maintained their marketability. Furthermore, it reduced the accumulation of O2·- and H2O2 in the fruits and mitigated cell membrane lipid oxidation and permeabilization, thereby retarding their senescence. Instrumentally, it elevated the activities of superoxide dismutase, catalase, peroxidase, and ascorbate peroxidase and the levels of ascorbic acid and glutathione. This potentiation of the fruits' antioxidant system makes this composite coating a promising approach to keeping the postharvest quality of perishable fruits.
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Affiliation(s)
- Ruojun Ding
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (R.D.); (X.D.); (Y.B.); (D.P.)
| | - Xishuang Dai
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (R.D.); (X.D.); (Y.B.); (D.P.)
| | - Zhong Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (R.D.); (X.D.); (Y.B.); (D.P.)
| | - Yang Bi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (R.D.); (X.D.); (Y.B.); (D.P.)
| | - Dov Prusky
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (R.D.); (X.D.); (Y.B.); (D.P.)
- Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The 12 Volcani Center, Beit Dagan 50200, Israel
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Asdullah HU, Chen F, Hassan MA, Abbas A, Sajad S, Rafiq M, Raza MA, Tahir A, Wang D, Chen Y. Recent advances and role of melatonin in post-harvest quality preservation of shiitake ( Lentinula edodes). Front Nutr 2024; 11:1348235. [PMID: 38571753 PMCID: PMC10987784 DOI: 10.3389/fnut.2024.1348235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Accepted: 02/27/2024] [Indexed: 04/05/2024] Open
Abstract
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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Affiliation(s)
- Hafiz Umair Asdullah
- School of Horticulture, Anhui Agricultural University, Hefei, China
- Wandong Comprehensive Experimental Station, New Rural Development Institute, Anhui Agricultural University, Minguang, China
| | - Feng Chen
- School of Horticulture, Anhui Agricultural University, Hefei, China
| | | | - Asad Abbas
- School of Science, Western Sydney University Hawkesbury, Sydney, NSW, Australia
| | - Shoukat Sajad
- School of Horticulture, Anhui Agricultural University, Hefei, China
| | - Muhammad Rafiq
- Lushan Botanical Garden of Chinese Academy of Science, Jiujiang, China
| | | | - Arslan Tahir
- University College of Agriculture, University of Sargodha, Sargodha, Pakistan
| | - Dongliang Wang
- School of Horticulture, Anhui Agricultural University, Hefei, China
- Wandong Comprehensive Experimental Station, New Rural Development Institute, Anhui Agricultural University, Minguang, China
| | - Yougen Chen
- School of Horticulture, Anhui Agricultural University, Hefei, China
- Wandong Comprehensive Experimental Station, New Rural Development Institute, Anhui Agricultural University, Minguang, China
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7
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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.
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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.
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8
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Jiang X, Feng L, Han J, Li L, Wang J, Liu H, Kitazawa H, Wang X. Preparation of hydroxypropyl methylcellulose/pueraria-based modified atmosphere film and its influence on delaying the senescent process of postharvest Agaricus bisporus. Int J Biol Macromol 2024; 261:129611. [PMID: 38266840 DOI: 10.1016/j.ijbiomac.2024.129611] [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: 07/07/2023] [Revised: 12/22/2023] [Accepted: 01/17/2024] [Indexed: 01/26/2024]
Abstract
Based on the key factor of spontaneous modified atmosphere packaging (MAP)-gas permeability, a spontaneous MAP film was created for the preservation of Agaricus bisporus by delaying the senescence of white mushrooms. Compared with other mixed films, hydroxypropyl methylcellulose (HPMC)/pueraria (P)-2 showed better mechanical properties, barrier properties and thermal stability energy. Applying the HPMC/P-2 film for preserving white mushrooms can spontaneously adjust the internal gas environment. Moreover, the O2 concentration in the package remained stable at 1-2 %, and the CO2 concentration was between 8 % and 14 %. The film can effectively reduce the respiration rate of white mushrooms, inhibit enzymatic browning, maintain their good color and texture, and delay their aging. In conclusion, the HPMC/P-2 film can be used not only for fruit and vegetables preservation but also provide theoretical basis for sustainable food packaging.
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Affiliation(s)
- Xin Jiang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Lei Feng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Jiali Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Ling Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China.
| | - Jia Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Haipeng Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Hiroaki Kitazawa
- Department of Food and Nutrition, Japan Women's University, Tokyo 112-8681, Japan
| | - Xiangyou Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
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9
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Xu Y, Zhao Y, Zhang Y, Shi Q. Effect of postharvest storage time on quality characteristics of explosion puffing dried whole shiitake mushroom (Lentinula edodes) crisps. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:629-642. [PMID: 37650632 DOI: 10.1002/jsfa.12947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/25/2023] [Accepted: 08/31/2023] [Indexed: 09/01/2023]
Abstract
BACKGROUND Non-fried shiitake mushroom (Lentinula edodes) crisps fabricated by explosion puffing drying (EPD) are receiving worldwide attention because of their crispness, convenience, nutrition and health functions. The quality of mushroom crisps varies with storage time of fresh L. edodes. Therefore, the effect of postharvest storage time (ranging from 0 to 14 days) of fresh L. edodes on quality characteristics of EPD- processed mushroom crisps was evaluated. RESULTS The weight loss and total color difference of fresh L. edodes were increased to 2.95% and 24.66, but moisture content, firmness and lightness were reduced by 6.14%, 40.70% and 43.57%, respectively, after 14 days storage. The puffing degree of mushroom crisps was initially increased to its highest value (55.95%) on the 4th day storage and thereafter decreased. The highest rehydration ratio (2.36) and crispness (63.67), and lowest hardness (102.95 N) of mushroom crisps were fabricated with L. edodes on the 4th day of storage. Free water was predominant in fresh L. edodes, which was decreased for fresh L. edodes, whereas it increased initially to the maximum value and decreased thereafter for osmotic dehydrated and heat pump pre-dried L. edodes with increasing storage time. Principal component analysis and hierarchical cluster analysis confirmed that fresh L. edodes stored at different times had a remarkable effect on quality characteristics of mushroom crisps. CONCLUSION Fresh L. edodes stored at 4 ± 1 °C for 4 days is recommended for fabrication of mushroom crisps with superior quality. This study provides a theoretical basis for selection of a suitable storage time for fresh L. edodes before EPD of crisps. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yan Xu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Ya Zhao
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Yuexiang Zhang
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Qilong Shi
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, 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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11
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Sun J, Ren R, Yao L, Li J, Tong L, Yuan J, Wang D. Effect of Combined Chitosan and Hyperbranched Poly-L-Lysine Based Coating on Prolonging the Shelf Life of Oyster Mushroom ( Pleurotus ostreatus). Foods 2023; 13:77. [PMID: 38201105 PMCID: PMC10778364 DOI: 10.3390/foods13010077] [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: 11/27/2023] [Revised: 12/14/2023] [Accepted: 12/18/2023] [Indexed: 01/12/2024] Open
Abstract
To extend the shelf life of oyster mushroom (Pleurotus ostreatus), the effects of chitosan (CS) and hyperbranched poly-L-lysine (HBPL) combined treatment on quality characteristics, nutritional quality, storage characteristics, and enzyme activity of oyster mushroom during postharvest storage at 4 °C were investigated. The results showed that CS-HBPL combined treatment could significantly reduce rot degree and weight loss and significantly inhibit the browning of oyster mushroom. At the same time, the loss of reducing sugar, vitamin C, soluble protein, and total phenolic was significantly reduced. Compared with the control, CS-HBPL combined treatment could also significantly inhibit an increase in malondialdehyde (MDA) and significantly decrease the relative electrolyte leakage of oyster mushroom. In addition, the activities of catalase (CAT), superoxide dismutase (SOD), phenylalnine ammonialyase (PAL), and peroxidase (POD) were significantly improved, and the activity of polyphenol oxidase (PPO) was significantly inhibited in oyster mushroom. In conclusion, CS-HBPL combined treatment had a good protective effect on the membrane permeability damage of oyster mushroom and could effectively delay the oxidation of phenolic substances and browning of oyster mushroom. Therefore, CS-HBPL combined treatment can be used as a potential strategy to extend the storage time of oyster mushroom.
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Affiliation(s)
- Jianrui Sun
- Henan Engineering Research Center of Food Microbiology, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (R.R.); (L.Y.); (J.L.); (L.T.); (J.Y.); (D.W.)
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12
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Huo J, Zhang M, Wang D, S Mujumdar A, Bhandari B, Zhang L. New preservation and detection technologies for edible mushrooms: A review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3230-3248. [PMID: 36700618 DOI: 10.1002/jsfa.12472] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 09/11/2022] [Accepted: 01/26/2023] [Indexed: 06/17/2023]
Abstract
Edible mushrooms are nutritious, tasty, and have medicinal value, which makes them very popular. Fresh mushrooms have a high water content and a crisp texture. They demonstrate strong metabolic activity after harvesting. However, they are prone to textural changes, microbial infestation, and nutritional and flavor loss, and they therefore require appropriate post-harvest processing and preservation. Important factors affecting safety and quality during their processing and storage include their quality, source, microbial contamination, physical damage, and chemical residues. Thus, these aspects should be tested carefully to ensure safety. In recent years, many new techniques have been used to preserve mushrooms, including electrofluidic drying and cold plasma treatment, as well as new packaging and coating technologies. In terms of detection, many new detection techniques, such as nuclear magnetic resonance (NMR), imaging technology, and spectroscopy can be used as rapid and effective means of detection. This paper reviews the new technological methods for processing and detecting the quality of mainstream edible mushrooms. It mainly introduces their working principles and application, and highlights the future direction of preservation, processing, and quality detection technologies for edible mushrooms. Adopting appropriate post-harvest processing and preservation techniques can maintain the organoleptic properties, nutrition, and flavor of mushrooms effectively. The use of rapid, accurate, and non-destructive testing methods can provide a strong assurance of food safety. At present, these new processing, preservation and testing methods have achieved good results but at the same time there are certain shortcomings. So it is recommended that they also be continuously researched and improved, for example through the use of new technologies and combinations of different technologies. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jingyi Huo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China
| | - Dayuan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Quebec, Canada
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia
| | - Lujun Zhang
- R&D Center, Shandong Qihe Biotechnology Co., Ltd, Zibo, China
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13
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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; 64:7878-7894. [PMID: 36971127 DOI: 10.1080/10408398.2023.2193636] [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] [Indexed: 03/29/2023]
Abstract
Fresh mushrooms have a long history of cultivation and consumption, but high postharvest losses are a concern in the commercial production of mushrooms worldwide. Thermal dehydration is widely used in the preservation of commercial mushrooms, but the flavor and taste of mushrooms are significantly altered after dehydration. Non-thermal preservation technology, which effectively maintains the characteristics of mushrooms, is a viable alternative to thermal dehydration. The objective of this review was to critically assess the factors affecting fresh mushroom quality after preservation is remarkable, with the ultimate goal of developing and promoting non-thermal preservation technology for preserving fresh mushroom quality, effectively extending the shelf life of fresh mushrooms. The factors influencing the quality degradation process of fresh mushrooms discussed herein include the internal factors associated with the mushroom itself and the external factors associated with the storage environment. We present a comprehensive discussion of the effects of different non-thermal preservation technologies on the quality and shelf life of fresh mushrooms. To prevent quality loss and extend the shelf life after postharvest, hybrid methods, such as physical or chemical techniques combined with chemical techniques, and novel nonthermal technologies are highly recommended.
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Affiliation(s)
- Weiling Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xin Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Shumao Cui
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qiuxiang Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Bingyong Mao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
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14
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Ye S, Chen M, Liu Y, Gao H, Yin C, Liu J, Fan X, Yao F, Qiao Y, Chen X, Shi D, Zhang Y. Effects of nanocomposite packaging on postharvest quality of mushrooms (
Stropharia rugosoannulata
) from the perspective of water migration and microstructure changes. J Food Saf 2023. [DOI: 10.1111/jfs.13050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
Affiliation(s)
- Shuang Ye
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering Hubei University of Technology Wuhan China
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Maobin Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering Hubei University of Technology Wuhan China
| | - Yani Liu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering Hubei University of Technology Wuhan China
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Hong Gao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Chaomin Yin
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Jingyu Liu
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau Shanxi Agricultrual University Taigu Shanxi China
| | - Xiuzhi Fan
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Fen Yao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Yu Qiao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Xueling Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Defang Shi
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Yu Zhang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering Hubei University of Technology Wuhan China
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15
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Advances in the Role and Mechanisms of Essential Oils and Plant Extracts as Natural Preservatives to Extend the Postharvest Shelf Life of Edible Mushrooms. Foods 2023; 12:foods12040801. [PMID: 36832876 PMCID: PMC9956186 DOI: 10.3390/foods12040801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 02/06/2023] [Accepted: 02/09/2023] [Indexed: 02/16/2023] Open
Abstract
China has a large variety of edible mushrooms and ranks first in the world in terms of production and variety. Nevertheless, due to their high moisture content and rapid respiration rate, they experience constant quality deterioration, browning of color, loss of moisture, changes in texture, increases in microbial populations, and loss of nutrition and flavor during postharvest storage. Therefore, this paper reviews the effects of essential oils and plant extracts on the preservation of edible mushrooms and summarizes their mechanisms of action to better understand their effects during the storage of mushrooms. The quality degradation process of edible mushrooms is complex and influenced by internal and external factors. Essential oils and plant extracts are considered environmentally friendly preservation methods for better postharvest quality. This review aims to provide a reference for the development of new green and safe preservation and provides research directions for the postharvest processing and product development of edible mushrooms.
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Chaudhari AK, Das S, Singh BK, Kishore Dubey N. Green facile synthesis of cajuput (Melaleuca cajuputi Powell.) essential oil loaded chitosan film and evaluation of its effectiveness on shelf-life extension of white button mushroom. Food Chem 2023; 401:134114. [DOI: 10.1016/j.foodchem.2022.134114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 08/24/2022] [Accepted: 09/01/2022] [Indexed: 10/14/2022]
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17
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Abou Fayssal S, El Sebaaly Z, Sassine YN. Pleurotus ostreatus Grown on Agro-Industrial Residues: Studies on Microbial Contamination and Shelf-Life Prediction under Different Packaging Types and Storage Temperatures. Foods 2023; 12:foods12030524. [PMID: 36766053 PMCID: PMC9914764 DOI: 10.3390/foods12030524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 01/16/2023] [Accepted: 01/23/2023] [Indexed: 01/26/2023] Open
Abstract
The short shelf-life of mushrooms, due to water loss and microbial spoilage, is the main constraint for commercialization and consumption. The effect of substrate type combined with different temperatures and packaging conditions on the shelf-life of fresh Pleurotus ostreatus is scantily researched. The current study investigated the shelf-life of fresh oyster mushrooms grown on low (0.3, 0.3, 0.17) and high (0.7, 0.7, 0.33) rates of olive pruning residues (OLPR), spent coffee grounds (SCG), and both combined residues (OLPR/SCG) with wheat straw (WS), respectively, at ambient (20 °C) and 4 °C temperatures under no packaging, polyethylene plastic bag packaging (PBP), and polypropylene vacuum bag packaging (VBP). Results showed that at ambient temperature OLPR/SCG mushrooms PBP-bagged had an increased shelf-life by 0.5-1.2 days in comparison with WS ones. The predictive models adopted to optimize mushroom shelf-life at ambient temperature set rates of 0.289 and 0.303 of OLPR and OLPR/SCG, respectively, and PBP as the most suitable conditions (9.18 and 9.14 days, respectively). At 4 °C, OLPR/SCG mushrooms VBP-bagged had a longer shelf-life of 2.6-4.4 days compared to WS ones. Predictive models noted a maximized shelf-life of VBP-bagged mushrooms (26.26 days) when a rate of 0.22 OLPR/SCG is incorporated into the initial substrate. The combination of OLPR and SCG increased the shelf-life of fresh Pleurotus ostreatus by decreasing the total microbial count (TMC) while delaying weight loss and veil opening, and maintaining carbohydrate content, good firmness, and considerable protein, in comparison with WS regardless the storage temperature and packaging type.
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Affiliation(s)
- Sami Abou Fayssal
- Department of Agronomy, Faculty of Agronomy, University of Forestry, 10 Kliment Ohridski Blvd, 1797 Sofia, Bulgaria
- Department of Plant Production, Faculty of Agriculture, Lebanese University, Beirut 1302, Lebanon
- Correspondence:
| | - Zeina El Sebaaly
- Department of Plant Production, Faculty of Agriculture, Lebanese University, Beirut 1302, Lebanon
| | - Youssef N. Sassine
- Department of Plant Production, Faculty of Agriculture, Lebanese University, Beirut 1302, Lebanon
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18
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Layer-by-Layer Coating Approach Based on Sodium Alginate, Sage Seed Gum, and Savory Oil: Shelf-Life Extension of Fresh Cheese. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02990-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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19
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Babalar M, Daneshvar H, Díaz‐Pérez JC, Nambeesan S, Tabrizi L, Delshad M. Effects of organic and chemical nitrogen fertilization and postharvest treatments on the visual and nutritional quality of fresh-cut celery ( Apium graveolens L.) during storage. Food Sci Nutr 2023; 11:320-333. [PMID: 36655095 PMCID: PMC9834880 DOI: 10.1002/fsn3.3063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 08/19/2022] [Accepted: 08/25/2022] [Indexed: 01/21/2023] Open
Abstract
The shelf life of horticultural commodities depends on pre- and postharvest factors, such as soil fertilization and postharvest handling. The current study aimed to evaluate fresh-cut celery's postharvest quality as affected by the rate and type (organic and chemical) of nitrogen (N) fertilizer and postharvest treatments. Celery ('Tall Utah') crop was grown in a field in Karaj, Iran. The experimental design was a randomized complete block with three replications and seven preharvest (fertilizer), and five postharvest treatments. Organic fertilizers were vermicompost (VER) and bio-organic fertilizer [farmyard and livestock manure plus Trichoderma harzianum (COM)]. Chemical fertilizers were urea (46% N) at high rate [322 kg·ha1 N (UREA_HIGH)], optimal rate [196 kg·ha-1 N (UREA_OPT)], and low rate [138 kg·ha-1 N (UREA_LOW)]; ammonium nitrate [35% N (AN)] at 196 kg·ha-1 N; and treatment without fertilization was used as a control. Postharvest treatments included plastic packaging (PP), hydrocooling (HC), blanching (B), and edible coating of psyllium seed mucilage (EC). After postharvest treatments, celery petioles were stored (0-2°C, 85%-90% RH) for 4 weeks and evaluated weekly for quality attributes. Organic fertilizers and UREA_LOW were the most effective treatments in reducing the changes in color, weight loss, titratable acidity (TA), pH, and total soluble solids (TSS) of fresh-cut celery. Organic fertilizers enhanced the vitamin C content, total phenols, and antioxidant activity in celeries. As postharvest treatments, hydrocooling, plastic packaging, and blanching maintained chroma and hue values. Blanching had the greatest effect on the L* value. Hydrocooling increased celery's TA, TSS, and vitamin C content and reduced weight loss and pH during storage. Thus, celery quality was improved when grown under low or adequate N fertilization. Hydrocooling was an effective postharvest treatment for preserving fresh-cut celery quality during storage.
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Affiliation(s)
- Mesbah Babalar
- Department of Horticultural Sciences, Faculty of Agricultural Science and Engineering, College of Agriculture and Natural ResourcesUniversity of TehranKarajIran
| | - Hadiseh Daneshvar
- Department of Horticultural Sciences, Faculty of Agricultural Science and Engineering, College of Agriculture and Natural ResourcesUniversity of TehranKarajIran
| | - Juan Carlos Díaz‐Pérez
- Department of HorticultureCollege of Agricultural and Environmental SciencesUniversity of GeorgiaTiftonGeorgiaUSA
| | - Savithri Nambeesan
- Department of HorticultureCollege of Agricultural and Environmental SciencesUniversity of GeorgiaAthensGeorgiaUSA
| | - Leila Tabrizi
- Department of Horticultural Sciences, Faculty of Agricultural Science and Engineering, College of Agriculture and Natural ResourcesUniversity of TehranKarajIran
| | - Mojtaba Delshad
- Department of Horticultural Sciences, Faculty of Agricultural Science and Engineering, College of Agriculture and Natural ResourcesUniversity of TehranKarajIran
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20
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Boamah PO, Afoakwah NA, Onumah J, Osei ED, Mahunu GK. Physicochemical Properties, Biological Properties and Applications of Gum Tragacanth-A Review. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
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21
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Zhong Y, Dong S, Cui Y, Dong X, Xu H, Li M. Recent Advances in Postharvest Irradiation Preservation Technology of Edible Fungi: A Review. Foods 2022; 12:foods12010103. [PMID: 36613319 PMCID: PMC9818174 DOI: 10.3390/foods12010103] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/13/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Edible fungi have high edible, medicinal and economic value. Rapid development of the edible fungi industry can meet people's consumption demands. However, due to lack of suitable preservation technology after harvest, edible fungi are susceptible to mechanical damage, microbial infection, and discoloration, which could affect the quality and shelf life of fresh edible fungi. Many techniques have been developed to extend the postharvest storage time of fresh edible fungi and irradiation technology has been proven to be one of the potential technologies. This review summarizes the internal and external factors affecting the postharvest quality deterioration of edible fungi, introduces the types of irradiation preservation technology and describes comprehensive advances in the effects of irradiation on shelf life, microbiology, organoleptic qualities, nutritional qualities (proteins, fats, sugars and vitamins) and enzymatic activities of edible fungi from different regions and of different species worldwide. This review uncovers that the postharvest quality decay of edible fungi is a complex process. The irradiation preservation of edible fungi is affected not only by the edible fungus itself and the storage environment but also by the radiation type, radiation dose and radiation source conditions. Future studies need to consider the combined application of irradiation and other novel technologies to further improve the preservation effect of edible fungi, in particular in the area of irradiation's influence on the flavor of edible fungus.
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22
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Ali S, Zahid N, Nawaz A, Naz S, Ejaz S, Ullah S, Siddiq B. Tragacanth gum coating suppresses the disassembly of cell wall polysaccharides and delays softening of harvested mango (Mangifera indica L.) fruit. Int J Biol Macromol 2022; 222:521-532. [DOI: 10.1016/j.ijbiomac.2022.09.159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 09/12/2022] [Accepted: 09/16/2022] [Indexed: 11/05/2022]
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23
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The effect of polypropylene film containing nano-hydroxyapatite on Physicochemical and microbiological properties of button mushrooms (Agaricus bisporus) under Modified atmosphere packaging. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01613-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Sun J, Leng X, Zang J, Zhao G. Bio-based antibacterial food packaging films and coatings containing cinnamaldehyde: A review. Crit Rev Food Sci Nutr 2022; 64:140-152. [PMID: 35900224 DOI: 10.1080/10408398.2022.2105300] [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] [Indexed: 11/03/2022]
Abstract
As a typical bioactive compound from the bark and leaves of the trees of the genus Cinnamomum, cinnamaldehyde (CIN) is natural and safe. Its excellent antibacterial activity against various foodborne microorganisms is growingly regarded as a promising additive for improving and enhancing the properties of bio-based packaging films/coatings. This review systematically summarized the bio-based food packaging films/coatings containing CIN developed recently. The effects of CIN incorporation on physical and chemical properties of the antibacterial food packaging films/coatings, including thickness, color index, transparency, water content, water solubility, water contact angle, mechanical performances, water barrier performances, and antibacterial performances, were discussed. Simultaneously, this work also concluded that an explanation of the antibacterial mechanism of CIN and preparation methods of bio-based packaging films/coatings containing CIN/CIN carriers. Notably, the incorporation of CIN into the films/coatings could enhance their antibacterial performance extend the shelf-life of various foods, such as fish, meats, vegetables, fruits, and other perishable food, while improving their physical and chemical properties. Although incorporating CIN into food packaging films/coatings has been extensively studied, long-term follow-up research on the human safety of active food packaging films/coatings containing CIN needs to be carried out.
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Affiliation(s)
- Jishuai Sun
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Xiaojing Leng
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Jiachen Zang
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Guanghua Zhao
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
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Boonsiriwit A, Xiao Y, Kathuria A, Lee YS. Effect of moisture-controlled packaging treatment with acid-modified expanded vermiculite-calcium chloride on the quality of fresh mushrooms (Agaricus bisporus) during low-temperature storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3029-3037. [PMID: 34775597 DOI: 10.1002/jsfa.11644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 09/01/2021] [Accepted: 11/14/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Fresh mushrooms (Agaricus bisporus) are highly perishable and easily lose quality during storage. The packaging system can retard the deterioration of fresh mushrooms. However, water vapor transmission rates of commodity plastic films are lower than the transpiration rate of mushrooms, resulting in increased moisture condensation in the package and perishability of mushrooms due to microbial growth. A possible solution for controlling the humidity level in the package is to use a hygroscopic material. Acid leaching can improve the chemical and physical properties of expanded vermiculite (EV). The aim of this study was to develop a novel hygroscopic agent from acidified expanded vermiculite (AEV) and calcium chloride (CaCl2 ) that has a high moisture absorption capacity and maintains a powdered form in the packaging system for fresh mushrooms. RESULTS Our findings revealed that leaching EV with hydrochloric acid increased porosity and hydrophilicity. The combination of AEV:CaCl2 at 6:4 (w/w, AEV/CS40) showed the highest moisture adsorption capacity at 1.724 ± 0.03 g water per gram of material. Then, 1.55 g of AEV/CS40 was applied to the mushroom packaging and stored at 4 °C. The results indicated that AEV/CS40 could delay mushroom deterioration in terms of color change, firmness, pH, total soluble solids, and microbial growth. CONCLUSION The study findings indicate that the alternative solid hygroscopic material obtained by combining AEV with CaCl2 has potential for use as a hygroscopic material for preserving the quality of white button mushrooms. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Athip Boonsiriwit
- Department of Packaging, Yonsei University, Wonju, South Korea
- Rattanakosin International College of Creative Entrepreneurship (RICE), Rajamangala University of Technology Rattanakosin, Nakhon Pathom, Thailand
| | - Yao Xiao
- Department of Packaging, Yonsei University, Wonju, South Korea
| | - Ajay Kathuria
- Industrial of Technology and Packaging, California Polytechnic State University, San Luis Obispo, CA, USA
| | - Youn Suk Lee
- Department of Packaging, Yonsei University, Wonju, South Korea
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A Film of Chitosan Blended with Ginseng Residue Polysaccharides as an Antioxidant Packaging for Prolonging the Shelf Life of Fresh-Cut Melon. COATINGS 2022. [DOI: 10.3390/coatings12040468] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Ginseng residue polysaccharides (GRP) at three levels were excellently blended into chitosan to form antioxidant composite films, which exhibited higher density, opacity and moisture, as well as lower water vapor permeability, tensile strength and elongation ratio than those of neat chitosan film. Thermogravimetry evidenced no difference in stability, and SEM and AFM revealed smooth and dense surfaces with no cracks and micropores, whereas structural analyses disclosed slight changes in films’ structures after adding GRP. A chitosan film containing 0.5% GRP (Chitosan + GRP) was then employed for a fruit preservation study. Fresh-cut melon covered with Chitosan + GRP displayed delayed deteriorating compared with other groups. A possible antioxidant mechanism in fruit preservation was then suggested, and PCA and correlation analyses supported these findings. The results demonstrated that our antioxidant chitosan films incorporated with GRP are quite promising for enabling the food industry to produce eco-friendly and sustainable packaging.
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Recent Advancements of Polysaccharides to Enhance Quality and Delay Ripening of Fresh Produce: A Review. Polymers (Basel) 2022; 14:polym14071341. [PMID: 35406215 PMCID: PMC9003407 DOI: 10.3390/polym14071341] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 02/01/2023] Open
Abstract
The freshness of fruits and vegetables plays a significant role in consumers' decision to purchase a product at the supermarket. Fresh-cut products are the latest trend in fulfilling society's restless needs, and the food industry is faced with the challenge of maintaining the quality of fresh produce. The food industry is concerned with the natural maturation and degradation of fruits and vegetables, primarily due to enzymatic reactions. It has been demonstrated that polysaccharide coatings effectively preserve the freshness of these products, extending their shelf life depending on the preservation method used. This review informs readers about the different types of polysaccharides and their novel applications as natural food preservatives in the past five years (2018-2022). The key findings summarized the properties of the antimicrobial agent, the molecular mechanism of action, coating methods, and formulation for the preservation approach. Additionally, we discuss the scientific factors influencing polysaccharide processing and preservation efficacy, allowing it to be used in post-harvest management.
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28
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Nazir A, AlDhaheri M, Mudgil P, Marpu P, Kamal-Eldin A. Hyperspectral imaging based kinetic approach to assess quality deterioration in fresh mushrooms (Agaricus bisporus) during postharvest storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108298] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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29
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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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30
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Zhu B, Liu Y, Qin Y, Chen H, Zhou L. Release of clove essential oil loaded by mesoporous nano‐silica in polylactic acid‐based food packaging on postharvest preservation of white button mushroom. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15440] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Bifen Zhu
- Faculty of Food Science and Engineering Kunming University of Science and Technology Kunming 650550 China
| | - Yudi Liu
- Faculty of Food Science and Engineering Kunming University of Science and Technology Kunming 650550 China
| | - Yuyue Qin
- Faculty of Food Science and Engineering Kunming University of Science and Technology Kunming 650550 China
| | - Haiyan Chen
- Faculty of Food Science and Engineering Kunming University of Science and Technology Kunming 650550 China
| | - Linyan Zhou
- Faculty of Food Science and Engineering Kunming University of Science and Technology Kunming 650550 China
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31
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Khaledian S, Basiri S. The Persian lime peel extract‐loaded tragacanth gel coating for sodium metabisulfite reduction in Pacific white shrimp (
Litopenaeus vannamei
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16191] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Saeed Khaledian
- Department of Food Hygiene and Public Health School of Veterinary Medicine Shiraz University Shiraz Iran
| | - Sara Basiri
- Department of Food Hygiene and Public Health School of Veterinary Medicine Shiraz University Shiraz Iran
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32
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Gonçalves DDC, Ribeiro WR, Gonçalves DC, Menini L, Costa H. Recent advances and future perspective of essential oils in control Colletotrichum spp.: A sustainable alternative in postharvest treatment of fruits. Food Res Int 2021; 150:110758. [PMID: 34865776 DOI: 10.1016/j.foodres.2021.110758] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 09/14/2021] [Accepted: 10/12/2021] [Indexed: 11/28/2022]
Abstract
The world population growth has raised concerns about food security. Agricultural systems are asked to satisfy a growing demand for food with increasingly limited resources, and simultaneously still must reduce the impacts on the environment. This scenario encourages the search for safe and sustainable production strategies. Reducing losses in the production process can be one of the main ways to guarantee food safety. In fruticulture, it is estimated that more than 50% of the production can be lost between harvest and the final consumer due to postharvest diseases caused by phytopathogenic fungi. The fungi of the genus Colletotrichum are opportunistic and are associated with several diseases, being the anthracnose the most relevant in terms of the quality and yield losses in fruit species around worldwide. To control these diseases, the use of synthetic fungicides has been the main instrument utilized, however, because of their phytotoxicity to human health, the environment, and strong selection pressure imposed by continuous applications, the fungicides have caused resistance in the pathogen populations. So reducing the excessive application of these products is indispensable for human health and for sustainable Agriculture. Towards this purpose, research has been carried out to identify the phytopathological potentiality of essential oils (EOs) extracted from plants. Therefore, this review aims to contribute to the formation of knowledge bases, about the discoveries, recent advances, and the use of EOs as a strategy to alternatively control fungal disease caused by Colletotrichum spp. in postharvest fruits. Here, we provide valuable information exploring the application potential of essential oils as commercially useful biorational pesticides for food preservation, contributing to sustainable production and global food security.
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Affiliation(s)
- Dalila da Costa Gonçalves
- Instituto Federal do Espírito Santo (IFES - Alegre), Rodovia Br 482, Km 47 s/n, Alegre - ES 29520-000, Brazil.
| | - Wilian Rodrigues Ribeiro
- Centro de Ciências Agrárias e Engenharias da Universidade Federal do Espírito Santo (CCA-UFES), Alto Universitário, S/N Guararema, Alegre - ES 29500-000, Brazil.
| | - Débora Cristina Gonçalves
- Centro de Ciências Agrárias e Engenharias da Universidade Federal do Espírito Santo (CCA-UFES), Alto Universitário, S/N Guararema, Alegre - ES 29500-000, Brazil.
| | - Luciano Menini
- Instituto Federal do Espírito Santo (IFES - Alegre), Rodovia Br 482, Km 47 s/n, Alegre - ES 29520-000, Brazil.
| | - Hélcio Costa
- Fazenda do Estado - Incaper. BR 262, km 94 - Domingos, Martins - ES 29278-000, Brazil.
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33
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Coating of Tomatoes (Solanum lycopersicum L.) Employing Nanoemulsions Containing the Bioactive Compounds of Cactus Acid Fruits: Quality and Shelf Life. Processes (Basel) 2021. [DOI: 10.3390/pr9122173] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study was aimed at evaluating the effect of a nanoemulsion containing the bioactive compounds of orange essential oil and xoconostle (Opuntia oligacantha C.F. Först) on maintaining and improving the quality of the shelf life of tomato fruits. The nanoemulsion was applied as a coating on the whole fruits during physiological maturity; the treatments were thus: Control 1 without coating (C1); Control 2 with food-grade mineral oil coating (C2); and nanoemulsions that were diluted with mineral oil at 2.5% (DN2.5), 5% (DN5), 10% (DN10), and 20% (DN20). Further, the following parameters were determined for 21 days: the percentage weight loss, firmness, colour, pH, titratable acidity, total soluble solids, ascorbic acid content, total phenols, flavonoids, tannins, antioxidant activities DPPH and ABTS, and the histological evaluation of the pericarp of the fruits. Significant differences (p < 0.05) were observed during the treatments; DN10 and DN20 obtained the best weight loss results (3.27 ± 0.31% and 3.71 ± 0.30%, respectively) compared with C1 and C2. The DN5 and DN20 textures exhibited the highest firmness (11.56 ± 0.33 and 11.89 ± 1.04 N, respectively). The antioxidant activity (DPPH on Day 21) was higher in the DN20 treatment (48.19 ± 0.95%) compared with in C1 (39.52 ± 0.30%) and C2 (38.14 ± 0.76%). Histological evaluation revealed that the nanoemulsion coating allowed a slower maturation of the cells in the pericarp of the fruits. The nanoemulsion, as a coat, improved the quality and valuable life of the tomato regarding its physicochemical and antioxidant properties, thus availing an effective alternative for conserving this fruit.
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34
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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: 26] [Impact Index Per Article: 8.7] [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.
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35
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Yadav D, Negi PS. Bioactive components of mushrooms: Processing effects and health benefits. Food Res Int 2021; 148:110599. [PMID: 34507744 DOI: 10.1016/j.foodres.2021.110599] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 07/04/2021] [Accepted: 07/07/2021] [Indexed: 02/07/2023]
Abstract
Mushrooms have been recognized for their culinary attributes for long and were relished in the most influential civilizations in history. Currently, they are the focus of renewed research because of their therapeutic abilities. Nutritional benefits from mushrooms are in the form of a significant source of essential proteins, dietary non-digestible carbohydrates, unsaturated fats, minerals, as well as various vitamins, which have enhanced its consumption, and also resulted in the development of various processed mushroom products. Mushrooms are also a crucial ingredient in traditional medicine for their healing potential and curative properties. The literature on the nutritional, nutraceutical, and therapeutic potential of mushrooms, and their use as functional foods for the maintenance of health was reviewed, and the available literature indicates the enormous potential of the bioactive compounds present in mushrooms. Future research should be focused on the development of processes to retain the mushroom bioactive components, and valorization of waste generated during processing. Further, the mechanisms of action of mushroom bioactive components should be studied in detail to delineate their diverse roles and functions in the prevention and treatment of several diseases.
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Affiliation(s)
- Divya Yadav
- Department of Fruit and Vegetables Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India
| | - Pradeep Singh Negi
- Department of Fruit and Vegetables Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India.
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36
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Castellanos-Reyes K, Villalobos-Carvajal R, Beldarrain-Iznaga T. Fresh Mushroom Preservation Techniques. Foods 2021; 10:2126. [PMID: 34574236 PMCID: PMC8465629 DOI: 10.3390/foods10092126] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/28/2021] [Accepted: 09/03/2021] [Indexed: 01/04/2023] Open
Abstract
The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated with health benefits, which has led some to consider them a functional food. Mushrooms represent an attractive food for vegetarian and vegan consumers due to their high contents of high-biological-value proteins and vitamin D. However, due to their high respiratory rate, high water content, and lack of a cuticular structure, mushrooms rapidly lose quality and have a short shelf life after harvest, which limits their commercialization in the fresh state. Several traditional preservation methods are used to maintain their quality and extend their shelf life. This article reviews some preservation methods that are commonly used to preserve fresh mushrooms and promising new preservation techniques, highlighting the use of new packaging systems and regulations aimed at the development of more sustainable packaging.
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Affiliation(s)
- Katy Castellanos-Reyes
- Facultad de Ciencias Tecnológicas, Universidad Nacional de Agricultura, Carretera a Dulce Nombre de Culmí, km 215, Barrio El Espino, Catacamas 16201, Honduras;
- Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello 720, P.O. Box 447, Chillán 3780000, Chile;
| | - Ricardo Villalobos-Carvajal
- Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello 720, P.O. Box 447, Chillán 3780000, Chile;
| | - Tatiana Beldarrain-Iznaga
- Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello 720, P.O. Box 447, Chillán 3780000, Chile;
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37
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Wu MX, Zou Y, Yu YH, Chen BX, Zheng QW, Ye ZW, Wei T, Ye SQ, Guo LQ, Lin JF. Comparative transcriptome and proteome provide new insights into the regulatory mechanisms of the postharvest deterioration of Pleurotus tuoliensis fruitbodies during storage. Food Res Int 2021; 147:110540. [PMID: 34399517 DOI: 10.1016/j.foodres.2021.110540] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Revised: 06/05/2021] [Accepted: 06/14/2021] [Indexed: 10/21/2022]
Abstract
The Pleurotus tuoliensis (Pt), a precious edible mushroom with high economic value, is widely popular for its rich nutrition and meaty texture. However, rapid postharvest deterioration depreciates the commercial value of Pt and severely restricts its marketing. By RNA-Seq transcriptomic and TMT-MS MS proteomic, we study the regulatory mechanisms of the postharvest storage of Pt fruitbodies at 25 ℃ for 0, 38, and 76 h (these three-time points recorded as groups A, B, and C, respectively). 2,008 DEGs (Differentially expressed genes) were identified, and all DEGs shared 265 factors with all DEPs (Differentially expressed proteins). Jointly, the DEGs and DEPs of two-omics showed that the category of the metabolic process contained the most DEGs and DEPs in the biological process by GO (Gene Ontology) classification. The top 17 KEGG (Kyoto Encyclopedia of Genes and Genomes) pathways with the highest sum of DEG and DEP numbers in groups B/A (38 h vs. 0 h) and C/A (76 h vs. 0 h) and pathways closely related to energy metabolism were selected for analysis and discussion. Actively expression of CAZymes (Carbohydrate active enzymes), represented by laccase, chitinase, and β-glucanase, directly leads to the softening of fruitbodies. The transcription factor Rlm1 of 1,3-β-glucan synthase attracted attention with a significant down-regulation of gene levels in the C/A group. Laccase also contributes, together with phenylalanine ammonia-lyase (PAL), to the discoloration reaction in the first 76 h of the fruitbodies. Significant expression of several crucial enzymes for EMP (Glycolysis), Fatty acid degradation, and Valine, leucine and isoleucine degradation at the gene or protein level supply substantial amounts of acetyl-CoA to the TCA cycle. Citrate synthase (CS), isocitrate dehydrogenase (ICDH), and three mitochondrial respiratory complexes intensify respiration and produce high levels of ROS (Reactive oxygen species) by significant up-regulation. In the ROS scavenging system, only Mn-SOD was significantly up-regulated at the gene level and was probably interacted with Hsp60 (Heat shock protein 60), which was significantly up-regulated at the protein level, to play a dominant role in antioxidation. Three types of stresses - cell wall stress, starvation, and oxidative stress - were suffered by Pt fruitbodies postharvest, resulting in cell cycle arrest and gene expression disorder.
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Affiliation(s)
- Mu-Xiu Wu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China
| | - Yuan Zou
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China
| | - Ying-Hao Yu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China
| | - Bai-Xiong Chen
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China
| | - Qian-Wang Zheng
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China
| | - Zhi-Wei Ye
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China
| | - Tao Wei
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China
| | - Si-Qiang Ye
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China
| | - Li-Qiong Guo
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China.
| | - Jun-Fang Lin
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China.
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38
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Cavusoglu S, Uzun Y, Yilmaz N, Ercisli S, Eren E, Ekiert H, Elansary HO, Szopa A. Maintaining the Quality and Storage Life of Button Mushrooms (Agaricus bisporus) with Gum, Agar, Sodium Alginate, Egg White Protein, and Lecithin Coating. J Fungi (Basel) 2021; 7:jof7080614. [PMID: 34436153 PMCID: PMC8397041 DOI: 10.3390/jof7080614] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/24/2021] [Accepted: 07/27/2021] [Indexed: 11/16/2022] Open
Abstract
Button mushrooms have a very short shelf life after harvesting and are sensitive to mechanical damage and browning. This can be a severe problem in enlarging the market and the long-distance exportation of this product. In this respect, edible coatings could be an alternative treatment to extend the shelf life of button mushrooms, maintaining their quality during long-term storage. The aim of this study was to investigate the impact of gum, agar, sodium alginate, egg white protein, and lecithin on the postharvest weight loss, color, browning, respiration rate, ethylene production, and storage life of button mushrooms. The results showed that the above-mentioned edible coatings are a promising way to extend the life and maintain the quality of button mushrooms. Significant differences (p < 0.05) were observed between the control and edible coating-treated samples in all parameters. Sodium alginate and gum were more effective in preventing weight loss, coloring, and browning than other edible coatings. On the other hand, the respiration rate and ethylene production were more suppressed by the agar and lecithin coatings compared to the others. In conclusion, it can be recommended that the above-mentioned edible coatings could be used as novel coatings in commercial treatments for maintaining the quality of button mushrooms during a long-term storage period.
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Affiliation(s)
- Seyda Cavusoglu
- Department of Horticulture, Faculty of Agriculture, Van Yuzuncu Yil University, Van 65080, Turkey; (S.C.); (N.Y.)
| | - Yusuf Uzun
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Van Yüzüncü Yıl University, Van 65080, Turkey;
| | - Nurettin Yilmaz
- Department of Horticulture, Faculty of Agriculture, Van Yuzuncu Yil University, Van 65080, Turkey; (S.C.); (N.Y.)
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey
- Correspondence: ; Tel.: +90-442-231-2599
| | - Erkan Eren
- Bergama Technical and Business College, Mushroom Programme, Ege University, Izmir 35700, Turkey;
| | - Halina Ekiert
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Medical College, Jagiellonian University, Medyczna 9, 30-688 Kraków, Poland; (H.E.); (A.S.)
| | - Hosam O. Elansary
- Plant Production Department, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Agnieszka Szopa
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Medical College, Jagiellonian University, Medyczna 9, 30-688 Kraków, Poland; (H.E.); (A.S.)
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39
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Effect of edible coatings on the shelf-life of fresh strawberries: A comparative study using TOPSIS-Shannon entropy method. NFS JOURNAL 2021. [DOI: 10.1016/j.nfs.2021.02.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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40
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Louis E, Villalobos-Carvajal R, Reyes-Parra J, Jara-Quijada E, Ruiz C, Andrades P, Gacitúa J, Beldarraín-Iznaga T. Preservation of mushrooms (Agaricus bisporus) by an alginate-based-coating containing a cinnamaldehyde essential oil nanoemulsion. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100662] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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41
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Khezerlou A, Zolfaghari H, Banihashemi SA, Forghani S, Ehsani A. Plant gums as the functional compounds for edible films and coatings in the food industry: A review. POLYM ADVAN TECHNOL 2021. [DOI: 10.1002/pat.5293] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Arezou Khezerlou
- Students Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Hajar Zolfaghari
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Seyed Alireza Banihashemi
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Samira Forghani
- Department of Food Science and Technology, Faculty of Agriculture Urmia University Urmia Iran
| | - Ali Ehsani
- Nutrition Research Center, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
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42
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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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43
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Khaledian S, Basiri S, Shekarforoush SS. Shelf-life extension of pacific white shrimp using tragacanth gum -based coatings containing Persian lime peel (Citrus latifolia) extract. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110937] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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44
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Development of microcapsule bioactive paper loaded with cinnamon essential oil to improve the quality of edible fungi. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2020.100617] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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45
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Liu Q, Cui X, Song Z, Kong W, Kang Y, Kong W, Ng TB. Coating shiitake mushrooms (Lentinus edodes) with a polysaccharide from Oudemansiella radicata improves product quality and flavor during postharvest storage. Food Chem 2021; 352:129357. [PMID: 33714165 DOI: 10.1016/j.foodchem.2021.129357] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 01/11/2021] [Accepted: 02/10/2021] [Indexed: 01/06/2023]
Abstract
In this work, we investigated whether coating fresh shiitake mushrooms with a polysaccharide isolated from Oudemansiella radicata (ORWP) would impact key quality characteristics after 18 d of storage at 4 °C. We found that ORWP-coated mushrooms had significant improvements in many qualities during storage, including reduced weight loss, improved firmness, reduced browning, decreased malondialdehyde content, and an improved physical microstructure. Further, ORWP-coated mushrooms had higher contents of nutritional and cell wall compounds compared to control samples. ORWP-coated mushrooms had reduced activities of the following enzymes: protease, polyphenol oxidase, peroxidase, phenylalanine ammonia lyase, cellulase, and chitinase, relative to control samples. However, mushrooms coated with ORWP had higher concentrations of superoxide dismutase and catalase, as well as higher contents of certain key monosodium glutamate-resembling amino acids, umami 5'-nucleotides and 1-octen-3-ol. These findings suggest that ORWP coatings have potential value as a method to improve the postharvest quality of shiitake mushrooms.
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Affiliation(s)
- Qin Liu
- Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
| | - Xiao Cui
- Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
| | - Zhibo Song
- Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
| | - Weiwei Kong
- Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
| | - Yuanchun Kang
- Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
| | - Weili Kong
- Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China.
| | - Tzi Bun Ng
- School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China
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46
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Investigating the Nano-Films Effect on Physical, Mechanical Properties, Chemical Changes, and Microbial Load Contamination of White Button Mushrooms during Storage. COATINGS 2021. [DOI: 10.3390/coatings11010044] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Nutrient-rich edible white button mushrooms were coated with Chitosan (1%), Chitosan/nano-silica, and Chitosan/nano-titanium and then stored at 4 °C to investigate the physical, mechanical properties, chemical changes, and microbial load contamination at an interval of 3 days up to a 12 days storage period. It was noticed that Chitosan/nano-titanium and Chitosan/nano-silica preserved the weight loss percentages as 11.80% and 12.69%, respectively. Treatment with Chitosan/nano-silica coating was found to have positive impacts on the overall color parameters. Both of the nano-coating films enhanced headspace gas compositions and firmness. Chitosan/nano-silica samples recorded the least electrolyte leakage value (24.44%), as low oxygen gas concentration can reduce the respiration rate, weight loss, and cap opening. Chitosan/nano-titanium treatment showed the lowest cap opening value (19.58%), PPO activity (16.98 mg−1 protein), and microbial load contamination (6.12 log CFU/g) at the end of the whole storage period, suggesting that nano-films are a promising preservation method for prolonging the white button mushroom’s shelf-life.
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47
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Effect of Titanium Dioxide Nanocomposite Material and Antimicrobial Agents on Mushrooms Shelf-Life Preservation. Processes (Basel) 2020. [DOI: 10.3390/pr8121632] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Mushrooms have limited shelf-life and it can be prolonged if suitable conditions and treatments are effectively applied. In this study, nanocomposite material and antimicrobial agents with a combination of chitosan were used as novel packaging material for mushroom preservation. The microbiological analysis, physicochemical properties, headspace gas analysis, and polyphenol oxidase activity (PPO) during cold storage were investigated. As compared with control, coated mushrooms with chitosan (CHS), and nano-titanium dioxide CHSTiO2 thymol + tween-80 CHSTiO2/TT80 coating treatment showed significantly (p ≤ 0.05) lower respiration rate, microbial contaminations (4.27 log CFU/g), and (5.93 log CFU/g) for total yeast/mold and aerobic plate counts, respectively. The weight loss ratio was the lowest for CHSTiO2/TT80 (10.88% loss) followed by CHSTiO2 (11.76% loss). CHSTiO2/TT80 recorded a higher electrolyte leakage rate (25.84%) and acidity. While the lowest PPO activity was established for CHSTiO2 (17.09 U mg−1 Protein), while the lowest values for total soluble solid concentrations were reported for CHSTiO2/TT80 mushrooms (4.91%). These results indicated that CHSTiO2/TT80 coating treatment might delay the aging degree of white button mushrooms and be investigated as a novel packaging material for other food products in the future.
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Tragacanth gum coating modulates oxidative stress and maintains quality of harvested apricot fruits. Int J Biol Macromol 2020; 163:2439-2447. [DOI: 10.1016/j.ijbiomac.2020.09.179] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 09/10/2020] [Accepted: 09/21/2020] [Indexed: 02/06/2023]
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Huang H, Huang C, Yin C, Khan MR, Zhao H, Xu Y, Huang L, Zheng D, Qi M. Preparation and characterization of β-cyclodextrin-oregano essential oil microcapsule and its effect on storage behavior of purple yam. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4849-4857. [PMID: 32476141 DOI: 10.1002/jsfa.10545] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 04/06/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Natural plant essential oils have antimicrobial properties; however, essential oils are difficult to maintain in a system because of their volatile nature. First, we prepared microcapsules from β-cyclodextrin and oregano essential oil and characterized their properties. Second, the effect of microcapsules on the preservation of freshly cut purple yam was studied using an edible coating technique. Purple yams immersed in distilled water were used as control, and their characteristics were compared with yams coated with citric acid, citric acid + sodium alginate, and citric acid + sodium alginate + β-cyclodextrin-oregano essential oil microcapsules (CA-SA-MC) and stored at 4 °C for 5 days. RESULTS Microcapsules of oregano essential oil and β-cyclodextrin solution were successfully prepared via the inclusion method, with an optimal encapsulation efficiency of 55.14%. Scanning electron microscopy, Fourier transform infrared spectroscopy, and thermogravimetric analysis showed strong bonds between β-cyclodextrin and oregano essential oil. All edible coatings, particularly CA-SA-MC, significantly (P ≤ 0.05) maintained firmness, total soluble solids, ascorbic acid content, and anthocyanin content compared with control treatment. This treatment also prevented browning and extended the shelf life of purple yam. CONCLUSION Oregano essential oil can be successfully encapsulated into cyclodextrin microcapsules. It has a great impact on the shelf life extension of purple yam and could be successfully applied to other fresh produce. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Haohe Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Chongxing Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Cheng Yin
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
- School of Mechanical Engineering, Jiangnan University, Wuxi, China
| | - Muhammad Ru Khan
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Hui Zhao
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Yangfan Xu
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Lijie Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Dantong Zheng
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Minghui Qi
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
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Nejatian M, Abbasi S, Azarikia F. Gum Tragacanth: Structure, characteristics and applications in foods. Int J Biol Macromol 2020; 160:846-860. [DOI: 10.1016/j.ijbiomac.2020.05.214] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 05/21/2020] [Accepted: 05/25/2020] [Indexed: 12/19/2022]
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