Application of gas sensing technologies for non-destructive monitoring of headspace gases (O2 and CO2) during chilled storage of packaged mushrooms (Agaricus bisporus) and their correlation with product quality parameters

Borchert, Nicolas B.; Cruz-Romero, Malco C.; Mahajan, Pramod V.; Ren, Menghui; Papkovsky, Dmitri B.; Kerry, Joe P.

doi:10.1016/j.fpsl.2014.05.001

Cited by 47 publications

(19 citation statements)

References 40 publications

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“…Therefore, it can be inferred that enzymatic activity of microorganisms probably causes the destruction of phenolic compounds and a decrease in microbial activity in mushroom in the presence of active membranes (will be discussed in the following) lowers the decomposition of phenolic compounds. Borchert et al () expressed that deactivation of polyphenol oxidase enzyme present in the mushroom can also help to maintenance of phenolic compounds. Therefore, evaporation of volatile compounds and saturation of the interior environment of package reduce the pressure of the oxygen and thus the activity of polyphenol oxidase enzyme is reduced and consequently, the decomposition of phenolic compounds is decreased.…”

Section: Resultsmentioning

confidence: 99%

“…Several researches have been conducted in utilization of MAP for shelf life extension of mushrooms (Antmann, Ares, Lema, & Lareo, ; Jiang, ; Kim, Ko, Lee, Park, & Hann, ; Li et al, ). Extending the shelf life of mushrooms by MAP is difficult for a number of reasons: it is a delicate fresh product and the handling or mechanical stress during packaging can seriously damage the tissue, facilitating the appearance of black or brown spots; excessive accumulation of CO 2 inside the packaging would cause physiological injuries to the fresh mushrooms (Borchert et al, ).…”

Section: Introductionmentioning

confidence: 99%

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Development of bacterial cellulose-based active membranes containing herbal extracts for shelf life extension of button mushrooms (Agaricus bisporus )

Moradian

Almasi

Moini

2017

J Food Process Preserv

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The effect of bacterial cellulose (BC) active membranes incorporated with pomegranate peel extract (PPE), green tea extract (GTE) and rosemary extract (RE) at two concentrations (25 and 50% wt of BC) mounted on the bottom of packaging trays was investigated on the quality attributes of button mushrooms (Agaricus bisporus) stored at 4 6 1 8C for 15d. RE showed the highest antioxidant property but the antimicrobial activity of PPE was more than other extracts. The lower weight loss of mushrooms was observed for RE50%. PPE and RE had the highest and lowest effects, respectively on preserving of total phenol and ascorbic acid contents. The GTE was more effective in preserving the color of mushrooms. PPE50% showed the lowest microbial counts on the day of 15 (6.5 LogCFU.g 21 ). The overall acceptability of mushrooms packaged in contact with PPE loaded membranes still remained good and within limit of marketability after 15 days of storage. Practical applicationsButton mushroom is widely cultivated in many countries. The rate of postharvest deterioration of mushroom could be decreased by choosing of a suitable packaging system. In this study, a novel active packaging based on natural herbal extracts is proposed for shelf life extension of mushroom.The fabricated active membrane is useful also for other fruits and vegetables that microbial growth and respiration are the major aspects of their spoilage. The fabricated active membranes in this research, could be utilized in postharvest processing section of agriculture and food packaging and preservation industry.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Development of bacterial cellulose-based active membranes containing herbal extracts for shelf life extension of button mushrooms (Agaricus bisporus )

Moradian

Almasi

Moini

2017

J Food Process Preserv

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“…Incorporation of O2 sensors in packaging materials and final packaged products remains challenging, and is still performed manually using customised sensor inserts [22], adhesive stickers or patches [23]. This is not suitable for large-volume applications and raises concerns about potential hazard, safety and regulatory approval for such sensors, especially if they come in direct contact with the food or consumer [4].…”

Section: 4integration Of Sensors In Packaging Materialsmentioning

confidence: 99%

Extruded phosphorescence based oxygen sensors for large-scale packaging applications

Kelly

Yusufu

Okkelman

et al. 2020

Sensors and Actuators B: Chemical

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Extruded phosphorescent O2-sensitive composite materials comprising cross-linked polystyrene-divinylbenzene (PS-DVB) microspheres impregnated with Ptbenzoporphyrin dye and dispersed in low-density polyethylene (LDPE) or polylactic acid (PLA) carrier polymer are described. The sensors produced by hot melt extrusion method are specifically tailored to large-scale packaging applications and nondestructive measurement of residual O2 in packaged food products. A panel of LDPE and PLA based sensor materials in the form of extruded pellets and thin film structures were produced and their structural features and O2 sensing characteristics assessed with the view of packaging applications. The extruded LDPE film sensors were also integrated in packaging materials by heat lamination, to produce 'smart' packaging materials which also protect the sensor from direct contact with food. Analytical performance of extruded sensors was demonstrated by incorporating them in modified atmosphere packaged meat and cheese samples and monitoring residual O2 levels in these packs non-destructively with a handheld Optech® reader over product shelf life. The extruded O2 sensors show superiority over the sensors previously used or usable in packaged food products. This technology advances scaled manufacturing of optical O2 sensors, their integration in packaging platforms and cost reduction.

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“…Prior to colour measurements, the chroma meter was calibrated with its white calibration tile (Y = 86.6, x = 0.3188 and y = 0.3364). Total colour difference (∆E*) values are calculated using Equation 1 (Borchert et al, 2014) are the final colour values.…”

Section: Colour Analysismentioning

confidence: 99%

The combined effect of exposure time to sodium chlorite (NaClO2) solution and packaging on postharvest quality of white button mushroom (Agaricus bisporus) stored at 4 °C

2020

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Agaricus bisporus was washed with 1 g/L sodium chlorite (NaClD 2) (SC) solution for 30, 60 and 120 s, packed with a non-perforated polyvinyl chloride (PVC) film and stored at 4 °C for 12 days. Washing the mushrooms with the SC solution and packaging with the PVC film slowed down the change in colour and firmness of the mushrooms, but treating the mushrooms with the SC solution longer than 60 s adversely affected the mushroom texture. After 12 days of storage, the weight loss of the mushrooms packed with the PVC film was less than 10% compared to the control. Headspace D 2 concentration decreased while CD 2 concentration increased throughout 12 days of storage and reached about 15% and 4%, respectively. Pseudomonas spp. counts for unwashed and unpacked mushrooms reached 10.30 log 10 CFU/g after 12 days of storage while the mushrooms washed with the SC solution and packaged with the PVC film had Pseudomonas spp. counts as low as 6.62 log 10 CFU/g. Treating the mushrooms with the SC solution for 60 s and packaging with the PVC film were found to be the most appropriate treatment to minimize the change on the postharvest quality of white button mushroom.

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Application of gas sensing technologies for non-destructive monitoring of headspace gases (O2 and CO2) during chilled storage of packaged mushrooms (Agaricus bisporus) and their correlation with product quality parameters

Cited by 47 publications

References 40 publications

Development of bacterial cellulose-based active membranes containing herbal extracts for shelf life extension of button mushrooms (Agaricus bisporus )

Development of bacterial cellulose-based active membranes containing herbal extracts for shelf life extension of button mushrooms (Agaricus bisporus )

Extruded phosphorescence based oxygen sensors for large-scale packaging applications

The combined effect of exposure time to sodium chlorite (NaClO2) solution and packaging on postharvest quality of white button mushroom (Agaricus bisporus) stored at 4 °C

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