Optimization of active pectin coating formulation and its effect on surface morphology and shelf-life of white button mushroom (Agaricus bisporus)

Dhawan, Anshul; Chakraborty, Snehasis

doi:10.1016/j.meafoo.2023.100133

Measurement: Food

2024

DOI: 10.1016/j.meafoo.2023.100133

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Optimization of active pectin coating formulation and its effect on surface morphology and shelf-life of white button mushroom (Agaricus bisporus)

Anshul Dhawan,

Snehasis Chakraborty

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2024

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Cited by 2 publications

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Plant-based edible films and coatings for food-packaging applications: recent advances, applications, and trends

Gupta,

Lall,

Kumar

et al. 2024

Sustainable Food Technol.

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Plant-based edible films and coatings for food-packaging applications: recent advances, applications, and trends

Gupta,

Lall,

Kumar

et al. 2024

Sustainable Food Technol.

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Pulsed light treatment of whole white button mushroom (Agaricus bisporus): Kinetics and mechanism of microbial inactivation and storage study

Dhawan,

Chakraborty

2024

Journal of Food Science

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The whole white button mushrooms (WWBMs) are highly perishable due to susceptibility to microbial spoilage. This study explored the potential of pulsed light (PL) treatment for decontamination and shelf‐life extension of WWBM. WWBM surface was inoculated with Escherichia coli, Listeria monocytogenes, and Aspergillus niger spores (8.1, 8.0, and 8.05 log10 CFU/g, respectively) and tested for inactivation against various PL intensities (fluence 0.13–0.75 J/cm2). The kinetics and mechanism of microbial inactivation were explored, and shelf life was determined at 4, 20, and 37°C. Microbial inactivation increased with increasing PL intensity. PL‐induced microbial inactivation was well explained by Weibull model with shape parameters (β‐value) for E. coli, L. monocytogenes, A. niger, aerobic mesophiles, and yeast and mold as 0.87, 0.92, 0.91, 0.89, and 0.94, respectively. PL‐treatment at 0.75 J/cm2 resulted in >5‐log cycle reduction in all inoculated and natural microorganisms. Exposure to PL led to collapse of cellular structure, ruptured cell wall, and leakage of cellular material in all microorganisms and spores along with alterations in nucleic acid and lipid bands. At 4°C, maximum shelf life of 5 days was achieved when WWBM was exposed at 0.75 J/cm2. The WWBM retained 83.3% phenolics, 83.9% antioxidant capacity, and 77.4% vitamin D2 at 4°C while reducing the polyphenol oxidase and peroxidase activity by 89% and 79%. The degradation rate for quality parameters increased with storage temperature. The activation energy of the browning index affirmed it as the most sensitive quality attribute during storage. The study concluded the potential of PL treatment to prolong the shelf life of WWBM.

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Optimization of active pectin coating formulation and its effect on surface morphology and shelf-life of white button mushroom (Agaricus bisporus)

Cited by 2 publications

References 63 publications

Plant-based edible films and coatings for food-packaging applications: recent advances, applications, and trends

Plant-based edible films and coatings for food-packaging applications: recent advances, applications, and trends

Pulsed light treatment of whole white button mushroom (Agaricus bisporus): Kinetics and mechanism of microbial inactivation and storage study

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