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

Abstract

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.

Bacterial Nanocellulose—A Biobased Polymer for Active and Intelligent Food Packaging Applications: Recent Advances and Developments

“…This material is often used for “dry” food (e.g., pasta, candies, cereal) due to hydrophilic character of this biopolymer, which in contact with liquid absorbs high amounts of water [ 99 ]. However, applying specific modifications, the obtained active and intelligent BNC packagings are also designed for meat products, fishes, seafood, mushrooms, fruits, or vegetables [ 100 , 101 , 102 , 103 , 104 ]. The existing literature describes numerous BNC composites with potential use in this sector.…”

“…Nowadays, the most used antioxidant additives are obtained from food processing wastes and include plant and fruit extracts (e.g., green tea, rosemary, oregano, pomegranate peel), natural compounds (e.g., tocopherol), and essential oils (e.g., citrus, oregano, thyme) [ 90 ]. Moradian et al [ 100 ] produced BNC-based active membranes with incorporated pomegranate peel, green tea, and rosemary extract. These natural preservatives, rich in phenolic compounds (i.e., phenolic acids, flavonoids, catechins), in combination with BNC displayed antioxidant properties, therefore the obtained packaging material extended the shelf life of button mushrooms [ 100 ].…”

“…Moradian et al [ 100 ] produced BNC-based active membranes with incorporated pomegranate peel, green tea, and rosemary extract. These natural preservatives, rich in phenolic compounds (i.e., phenolic acids, flavonoids, catechins), in combination with BNC displayed antioxidant properties, therefore the obtained packaging material extended the shelf life of button mushrooms [ 100 ]. Curcumin/BNC composite is another example of an active film with antioxidant properties [ 118 ].…”

Advances in research and development of bioplastic for food packaging

“…The films were placed layer-by-layer with fresh pasta sheets and sealed in LDPE bags. 68 PBAT films with oregano oil reduced the total coliform, psychrotroph and Staphylococcus aureus counts in fish fillets stored at 7 ∘ C. 70 Moradian et al 73 produced bacterial cellulose-based active membranes placed on the tray bottom of button mushrooms giving antioxidant and antimicrobial activity against Escherichia coli and Staphylococcus aureus. The color, ascorbic acid (AA), and polyphenol contents were more preserved in the active package due to: (i) the reduction in microbial enzymes that catalyzed the loss of polyphenol and (ii) the reduced oxygen (O 2 ) concentration in the package and thus reduced polyphenol oxidase (PPO) activity.…”

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

“…More than hundreds of edible mushroom species exist in nature, but a few of those are cultivated commercially on industrial scale. Among those species, the button mushroom (Agaricus bisporus) is the most common edible mushroom all over the world (Doymaz, 2014a;Moradian et al, 2018). Button mushrooms have no cuticle to protect them from physical damage, microbial attack and water loss.…”