Enhancing stability of essential oils by microencapsulation for preservation of button mushroom during postharvest

Abstract

Fresh button mushrooms (Agaricus bisporus L.) are sensitive to browning, water loss, and microbial attack. The short shelf-life of mushrooms is an impediment to the distribution and marketing of the fresh product. Essential oils outstand as an alternative to chemical preservatives and their use in foods meets the demands of consumers for natural products. To resolve controlled release of oil and increase in antioxidant and antimicrobial activities, the oil was incorporated into microcapsules. Effects of microcapsulated thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.) on quality of fresh button mushroom were compared. Physicochemical qualities were evaluated during 15 days of storage at 4 ± 0.5°C. All treatments prevented product weight loss and decrease in polyphenoloxidase and peroxidase activities during storage. Color and firmness, microbiological analysis, and total phenolic content caused the least change. With use of microencapsulated oils, mushrooms were within acceptable limits during 10 days of storage. Microencapsulated rosemary oil produced the highest beneficial effects and has potential to improve quality of button mushrooms and extend shelf-life.

Modified atmosphere packaging for extending the shelf life of fresh Agaricus bisporus

“…Veil opening of Agaricus bisporus is probably related to dryness as a result of water loss during postharvest storage. Increased water loss during storage is a result of decrease in cohesive forces of water and other hydrophilic molecules, such as proteins, responsible for the intact condition of caps (Alikhani‐Koupaei, Mazlumzadeh, Sharifani, & Adibian, ; Dhalsamant et al, ).…”

Effect of different drying temperatures on the rehydration of the fruiting bodies of Yu Muer (Auricularia cornea) and screening of browning inhibitors

“…The browning of the fruiting bodies by PPO was quite distinct in the Yu Muer fruiting bodies, as the fruiting bodies are white when fresh, demonstrating that browning damages the color of the fruiting bodies. Besides the high‐temperature treatment, processing approaches that work under nonhot conditions, such as ultrasound (US), essential oils, and high‐pressure carbon dioxide (HPCD), could also be adapted to inhibit the PPO reaction (Alikhani‐Koupaei, Mazlumzadeh, Sharifani, & Adibian, 2014; Iqbal et al., 2019; Nasiri, Barzegar, Sahari, & Niakousari, 2019).…”

Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

“…The measurement of β-carotene was based on the method by Barba et al (2006). The activities of polyphenol oxidase (PPO) and peroxidase (POD) were tested according to t he methods described previously ( A q u i n o -B o l a ñ o s a n d M e r c a d o -S i l v a 2 0 0 4 ; Alikhani-Koupaei et al 2014). …”