One-Step Synthesis of Poly(L-Lactic Acid)-Based Soft Films with Gas Permselectivity for White Mushrooms (Agaricus bisporus) Preservation

Dictyophora rubrovolvata is a typical edible fungus of Guizhou Province and is very popular due to its unique taste and texture. In this study, the effect of a controlled atmosphere (CA) on fresh-cut D. rubrovolvata shelf life was investigated. Firstly, this study addresses the influence of different O2 concentrations (5%, 20%, 35%, 50%, 65%, 80%, or 95%) with N2 balance on fresh-cut D. rubrovolvata quality while stored at 4 ± 1 °C for 7 d. Then, on the basis of the determined O2 concentration (5%), CO2 (0%, 5%, 10%, 15%, or 20%) was involved and stored for 8 d at 4 ± 1 °C. Evaluations of physiology parameters, texture, browning degree, nutritional, umami, volatile components, and total colony numbers were determined in fresh-cut D. rubrovolvata. From the results of water migration, the sample of 5% O2/5% CO2/90% N2 was closer to 0 d than other groups at 8 days. Meanwhile, the polyphenol oxidase (2.26 ± 0.07 U/(g·min)), and catalase activity (4.66 ± 0.08 U/(g·min·FW)) were superior to the samples of other treatment groups on the eighth day (3.04 ± 0.06 to 3.84 ± 0.10 U/(g·min), 4.02 ± 0.07 to 4.07 ± 0.07 U/(g·min·FW)). Therefore, we found that a gas environment with 5% O2/5% CO2/90% N2 could ensure the membrane integrity, oxidation, and prevent the browning of fresh-cut D. rubrovolvata, thus better maintaining the physiological parameters. Meanwhile, it also maintained the samples’ texture, color, nutritional value, and umami taste. Furthermore, it inhibited the increase in total colony numbers. The volatile components were closer to the initial level compared with other groups. The results indicate that fresh-cut D. rubrovolvata could maintain its shelf life and quality when stored in 5% O2/5% CO2/90% N2 at 4 ± 1 °C.

Section: Introductionmentioning

confidence: 99%

Effect of Controlled Atmosphere Packaging on the Physiology and Quality of Fresh-Cut Dictyophora rubrovolvata

Xia

Wang

et al. 2023

“…Referencing the process introduced by Sun et al [ 21 ], weight loss rate was calculated with the gravimetric method as follows:

where m is the initial fresh weight of the T. fuciformis (in grams), and m 1 is the fresh weight of the T. fuciformis at the time of sampling (in grams).…”

Section: Methodsmentioning

confidence: 99%

“…Referencing the process introduced by Sun et al [21], weight loss rate was calculated with the gravimetric method as follows:…”

Section: Determination Of Weight Loss Ratementioning

confidence: 99%

Investigating the Respiratory and Energy Metabolism Mechanisms behind ε-Poly-L-lysine Chitosan Coating’s Improved Preservation Effectiveness on Tremella fuciformis

Sun,

Wei,

et al. 2024

Freshly harvested Tremella fuciformis contains high water content with an unprotected outer surface and exhibits high respiration rates, which renders it prone to moisture and nutrient loss, leading to decay during storage. Our research utilized ε-poly-L-lysine (ε-PL) and chitosan as a composite coating preservative on fresh T. fuciformis. The findings revealed that the ε-PL + chitosan composite coating preservative effectively delayed the development of diseases and reduced weight loss during storage compared to the control group. Furthermore, this treatment significantly decreased the respiration rate of T. fuciformis and the activity of respiratory metabolism-related enzymes, such as alternative oxidase (AOX), cytochrome c oxidase (CCO), succinic dehydrogenase (SDH), 6-phosphogluconate dehydrogenase, and glucose-6-phosphate dehydrogenase (6-PGDH and G-6-PDH). Additionally, the composite coating preservative also delayed the depletion of ATP and ADP and maintained higher levels of the energy charge while preserving low levels of AMP. It also sustained heightened activities of Mg2+-ATPase, Ca2+-ATPase, and H+-ATPase enzymes. These results demonstrate that utilizing the ε-PL + chitosan composite coating preservative can serve as a sufficiently safe and efficient method for prolonging the shelf life of post-harvest fresh T. fuciformis.

“…The packaged meat fillets were effectively preserved for 7 days in PLA, showing values of food quality and safety in the range of commercial high-barrier multilayers, which are currently based on structures made of non-biodegradable polymers that are extremely difficult to recycle. Finally, Sun et al [10] demonstrated that films of poly(L-lactide-co-butylene fumarate) (PLBF) and poly(L-lactide-co-glycolic acid) (PLGA) can successfully extend the shelf life and maintain the quality during cold storage of white mushrooms (Agaricus bisporus). These copolymers have the advantage to modify the oxygen (O 2 ) and carbon dioxide (CO 2 ) ratio of PLA, resulting in lower permeability values.…”

mentioning

confidence: 99%

Circular Bioeconomy: Novel Processes and Materials for Food Preservation

Torrres-Giner,

Chiralt,

González-Martínez

2023