Post‐harvest quality and shelf life assessment of Agaricus bisporus influenced by nanocellulose/nanohemicellulose loaded starch based packaging

Abstract

The post‐harvest shelf life and quality of Agaricus bisporus can be prolonged by effective packaging and storage. This work is an attempt to extend the shelf life and preserve the quality of Agaricus b. through nanocellulose and nanohemicellulose reinforced starch based packaging material. Spherical shaped nanocellulose and nanohemicellulose were isolated from corn cob. Starch nanocomposites were prepared using 0.25%, 0.5%, 0.75%, and 1 wt% of nanocellulose and nanohemicellulose and were characterized. Tailor improved mechanical and reduced water vapor permeability were achieved along with biodegradability. Tensile strength increased to 8.17 ± 0.75 Mpa for nanocellulose and 5.45 ± 0.17 MPa for nanohemicellulose reinforced films. Young's modulus increased significantly to 445.39 ± 8.39 and 106.45 ± 4.55 MPa and a significant decrease in elongtion of the film to 21.30 ± 4.89% and 38.25 ± 1.87% in 0.75% cellulose nanoparticles (CNP) and 0.75% hemicellulose nanoparticles (HNP) reinforced films respectively. Fabricated films were thermally stable with onset degradation at 260 and 280°C for nanocellulose and nanohemicellulose reinforced films. Developed films were used for packing button mushrooms. The results showed that mushrooms packed in fabricated nanoparticle loaded biobased films retained the quality of mushrooms and exhibited better retention in pH, color, firmness than the pure starch film and can be used to preserve the quality of mushroom in refrigerated condition for upto 6 days.

Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review

“…Edible coatings are thin layers formed by directly immersing or spraying food-grade coatings onto the surface of food and drying them [21]. Most edible coating substrates, such as alginate [89], cellulose [90], chitosan [91], gelatin [92], plant proteins [93], and phospholipids [94], are derived from natural animals and plants to develop effective edible coating materials for mushrooms. Essential oils, flavonoids, and other active ingredi- The water treated by CP is called Plasma-Activated Water (PAW) [85].…”

Research Progress in Hemicellulose-Based Nanocomposite Film as Food Packaging

“…This film could extend the shelf life of white mushrooms from 5 days to 12 days and maintain the whiteness, appearance and hardness of mushrooms. In addition, Louis et al [ 111 ] also prepared hemicellulose-reinforced film using nanocellulose, starch and nano-hemicellulose. The tensile strength of the film increased from 1.23MPa to 5.45MPa.…”