Effect of Titanium Dioxide Nanocomposite Material and Antimicrobial Agents on Mushrooms Shelf-Life Preservation

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.

Polysaccharide-Based Packaging Functionalized with Inorganic Nanoparticles for Food Preservation

“…These effects were attributed to an internal atmosphere modification that slow some metabolic processes (respiration and transpiration) due to the reduction in the carbon dioxide transmission coefficient (27 g d −1 ) compared to the chitosan-coated fruit (35 g d −1 ). Furthermore, it has been reported a reduced respiration rate effect (oxygen concentration of 5%) in mushrooms coated with a chitosan-titanium dioxide-thymol film, with a decrease in microbial counts (20% of oxygen, yeast, and molds of 4.27 log CFU/g) and polyphenol oxidase activity (17 U/mg protein) after 12 days of storage at 4 • C, compared to those observed in CS-coated (yeast and molds of 6.17 log CFU/g and PPO of 45 U/mg protein) without significant changes in physicochemical parameters such as pH, color attributes, total soluble solids, weight losses, and firmness, which were associated with the inhibition of microbial growth and antioxidant properties of the film, maintaining the mushrooms postharvest quality [67].…”

Evaluating the coating process of titanium dioxide nanoparticles and sodium tripolyphosphate on cucumbers under chilling condition to extend the shelf-life

“…Eldib 8 , reported that post-harvest change in the hardness loss can be due to the enzymatic degradation of the components which is responsible for the structural rigidity. Nano-material coatings modified the internal gas compositions, reduced the oxygen, and elevated the carbon dioxide concentrations that explained the slower hardness loss of the samples 19 , 20 . Besides, the reduction in respiration rate of coated samples might be responsible for delaying the softening that resulted in the retention of hardness loss during the storage period 18 , 19 .…”

“…They have antibacterial activities, and effective film formability 19 . TiO 2 has special morphology, physical–chemical, and mechanical characterizes to expand the shelf-life of numerous food items by dominating the gases influence and harmful rags 20 , 21 . The films can be printed with sodium tripolyphosphate (STP) to act as a crosslinker to stabilize the nanoparticle polymers in the nanoparticle formations 22 .…”

Evaluation of Antioxidant Activities, Oxidation Enzymes, and Quality of Nano-Coated Button Mushrooms (Agaricus Bisporus) during Storage

“…Mushrooms contain high protein content, digestible carbohydrates, low fats, vitamins such as B, D, K, A, and C [1]. Mushroom is well-known as therapeutic foods for preventing several diseases such as cancer, hypertension, and hypercholesterolemia in addition to having antitumor, anti-inflammatory, antimicrobial, antioxidant, and immunomodulatory properties [2]. Though, the high perishable nature of mushrooms remains a problem; as mushroom can lose their quality quickly within few days due to occurrences such as physiological injuries, enzymatic browning, off-flavor, loss of firmness of the cap opening, fungal growth owing to senescence, water loss during the storage at commercial temperature due to oxidative reactions.…”