Active Antioxidant Packaging from Essential Oils Incorporated Polylactic Acid/Poly(butylene adipate-co-terephthalate)/Thermoplastic Starch for Preserving Straw Mushroom

Gui, Hang; Zhao, Meiyan; Zhang, Shiqi; Yin, Ruoyu; Hu, Chaofan; Fan, Min; Li, Li

doi:10.3390/foods11152252

Cited by 16 publications

(5 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Changes in Low-eld nuclear magnetic resonance (LF-NMR) transverse relaxation , malondialdehyde (MDA) content, relative conductivity and respiratory rate Cell integrity is disrupted when mushroom fruiting bodies undergo autolysis, leading to moisture loss and a reduction in free water (Gui et al, 2022). In the study of Cheng et al (2019), the relaxation times of T 21 (bound water), T 22 (immobile water) and T 23 (free water) of mushrooms were detected, but in our study, only bound water and free water were detected, which was consistent with our previous research (Xia et al, 2023).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Microwave Treatment for Dictyophora rubrovolvata in Regulating Postharvest Autolysis and Energy Metabolism

Zhang,

Wang,

Zhang

et al. 2024

Food Bioprocess Technol

View full text Add to dashboard Cite

The shelf life of Dictyophora rubrovolvata (D. rubrovolvata) has been strongly limited by autolysis, a natural process of self-degradation. Conventional heat treatment methods (hot water or hot air) are not suitable for D. rubrovolvata fruiting bodies because of their fragile and porous structure. Therefore, in this work, we attempted to use microwave treatment (MT/100 W, 75 W, 50 W) to delay autolysis and extend the shelf life of D. rubrovolvata fruiting bodies. The results showed that MT could delay the decrease in cellulose, chitosan, and β-1,3 glucan contents by inhibiting the corresponding enzyme activity and maintain a high level of energy chargeby delaying the decrease in ATP and ADP. Meanwhile, compared with control group (CK), D. rubrovolvata fruiting bodies after MT had improvements in many qualities during storage (4 ℃, 95 % RH), including delayed deterioration of water migration, sensory evaluation, browning, shear force, ethanol, malondialdehyde (MDA), relative conductivity and respiratory rate. Furthermore, D. rubrovolvata fruiting bodies after MT maintained contents of umami compounds compared to CK, which included free amino acids, 5′-Nucleotides and equivalent umami concentration (EUC). The electronic nose (E-nose) results showed that MT maintained a better avour. Notably, the effect of low power (50 W) was better than that of high power (100 W, 75 W). Thus, microwaves could effectively regulate autolysis and energy metabolism of D. rubrovolvata fruiting bodies during the postharvest period. Therefore, microwaves can be applied as a pretreatment method, providing valuable insights regarding postharvest mushrooms.

show abstract

Section: Resultsmentioning

confidence: 99%

“…The respiration rate is related to water migration and cellular metabolism. Autolysis occurred concomitantly with an increase in the respiration rate (Gui et al, 2022). Therefore, the main purpose of mushroom preservation is to inhibit the postharvest respiration rate (Shen et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Microwave Treatment for Dictyophora rubrovolvata in Regulating Postharvest Autolysis and Energy Metabolism

Zhang,

Wang,

Zhang

et al. 2024

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…Referring to the approach of Zhao et al [ 17 , 19 ], glycerol and corn starch were compounded in a certain proportion to prepare TPS. Subsequently, 2 wt% SA and 2 wt% MCSA powders were separately melt-blended with PLA, PBAT, and TPS, and the material composition of the specific film preparation is shown in Table 1 .…”

Section: Methodsmentioning

confidence: 99%

Development and Application of Poly (Lactic Acid)/Poly (Butylene Adipate-Co-Terephthalate)/Thermoplastic Starch Film Containing Salicylic Acid for Banana Preservation

Ding,

Hao,

Liu

et al. 2023

Foods

Self Cite

View full text Add to dashboard Cite

Bananas are susceptible to the effects of endogenous enzymatic, leading to their rapid decay and deterioration. In order to mitigate economic losses and prolong the shelf life of bananas, the objective of this study was to develop a new and green gas-regulating packaging film. In this study, an active gas-regulating packaging film was prepared by extrusion, with mobil composition of matter (MCM)-41 loaded with salicylic acid (SA) as the active agent and poly (lactic acid) (PLA), poly (butylene adipate-co-terephthalate) (PBAT), and thermoplastic starch (TPS) as the base materials. The obtained films included PLA/PBAT/TPS, PLA/PBAT/TPS-SA, and PLA/PBAT/TPS-MCSA. These films were subsequently applied to banana preservation. The study focused on the variations in soluble solid content (SSC), rate of weight loss (RWL), malondialdehyde (MDA) content, and polyphenol oxidase (PPO) activity of bananas during the preservation process. The results showed that, compared with the PLA/PBAT/TPS film, the oxygen transmission rate of the PLA/PBAT/TPS-MCSA film increased from 384.36 ± 22.06 cm3·m−2·24 h−1·0.1 MPa−1 to 543.10 ± 3.47 cm3·m−2·24 h−1·0.1 MPa−1. Throughout the preservation period, the PLA/PBAT/TPS-MCSA film exhibited superior performance, effectively retarding the increase in banana SSC, RWL, and MDA while inhibiting the elevation of PPO activity and prolonging the shelf life of bananas by 4–5 days. However, this study needs to further investigate the mechanism of function of MCM-41 loaded with SA in banana preservation.

show abstract

“…Although refrigeration is one of the most widely used preservation techniques to increase the shelf-life of products, it has limitations in controlling mushroom browning [105], and some mushroom species are sensitive to low temperatures [116]; therefore, other preservation techniques are needed.…”

Section: Low-temperature Storagementioning

confidence: 99%

Pre- and Postharvest Strategies for Pleurotus ostreatus Mushroom in a Circular Economy Approach

Silva,

Ramos,

Lidon

et al. 2024

Foods

View full text Add to dashboard Cite

Mushroom cultivation presents a viable solution for utilizing agro-industrial byproducts as substrates for growth. This process enables the transformation of low-economic-value waste into nutritional foods. Enhancing the yield and quality of preharvest edible mushrooms, along with effectively preserving postharvest mushrooms, stands as a significant challenge in advancing the industry. Implementing pre- and postharvest strategies for Pleurotus ostreatus (Jacq.) P. Kumm (oyster mushroom) within a circular economy framework involves optimizing resource use, minimizing waste, and creating a sustainable and environmentally friendly production system. This review aimed to analyze the development and innovation of the different themes and trends by bibliometric analysis with a critical literature review. Furthermore, this review outlines the cultivation techniques for Pleurotus ostreatus, encompassing preharvest steps such as spawn production, substrate preparation, and the entire mushroom growth process, which includes substrate colonization, fruiting, harvesting, and, finally, the postharvest. While novel methodologies are being explored for maintaining quality and extending shelf-life, the evaluation of the environmental impact of the entire mushroom production to identify areas for improvement is needed. By integrating this knowledge, strategies can be developed for a more sustainable and circular approach to Pleurotus ostreatus mushroom cultivation, promoting environmental stewardship and long-term viability in this industry.

show abstract

Active Antioxidant Packaging from Essential Oils Incorporated Polylactic Acid/Poly(butylene adipate-co-terephthalate)/Thermoplastic Starch for Preserving Straw Mushroom

Cited by 16 publications

References 30 publications

Microwave Treatment for Dictyophora rubrovolvata in Regulating Postharvest Autolysis and Energy Metabolism

Microwave Treatment for Dictyophora rubrovolvata in Regulating Postharvest Autolysis and Energy Metabolism

Development and Application of Poly (Lactic Acid)/Poly (Butylene Adipate-Co-Terephthalate)/Thermoplastic Starch Film Containing Salicylic Acid for Banana Preservation

Pre- and Postharvest Strategies for Pleurotus ostreatus Mushroom in a Circular Economy Approach

Contact Info

Product

Resources

About