Preservation of mushrooms (Agaricus bisporus) by an alginate-based-coating containing a cinnamaldehyde essential oil nanoemulsion

Louis, Eliezer; Villalobos‐Carvajal, Ricardo; Reyes-Parra, Juan Esteban; Jara-Quijada, Erick; Ruiz, C.A Zuart; Andrades, Priscila; Gacitúa, Jeniffer; Beldarraín-Iznaga, Tatiana

doi:10.1016/j.fpsl.2021.100662

Cited by 53 publications

(25 citation statements)

References 62 publications

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“…Alginate is commonly used in the food industry to modify some food characteristics such as rheology (thickening), water binding capacity, stabilizing emulsion and film formation [ 35 ]. Combined active compound and alginate coating or thin-layered structures are used to increase the storage period of tomato ( Solanum lycopersicum L.) [ 77 ], mushrooms ( Agaricus bisporus ) [ 78 ], shrimp [ 79 ], turkey fillet [ 80 ], chicken thigh meat [ 81 ], low fat cut cheese [ 82 ] and meat [ 83 ]. Because of thickening and gelling properties, it can be used in sauces, jam, marmalade, syrups, ice cream toppings and in fruit pies, and animal food.…”

Section: Applicationsmentioning

confidence: 99%

Structures, Properties and Applications of Alginates

et al. 2022

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Alginate is a hydrocolloid from algae, specifically brown algae, which is a group that includes many of the seaweeds, like kelps and an extracellular polymer of some bacteria. Sodium alginate is one of the best-known members of the hydrogel group. The hydrogel is a water-swollen and cross-linked polymeric network produced by the simple reaction of one or more monomers. It has a linear (unbranched) structure based on d-mannuronic and l-guluronic acids. The placement of these monomers depending on the source of its production is alternating, sequential and random. The same arrangement of monomers can affect the physical and chemical properties of this polysaccharide. This polyuronide has a wide range of applications in various industries including the food industry, medicine, tissue engineering, wastewater treatment, the pharmaceutical industry and fuel. It is generally recognized as safe when used in accordance with good manufacturing or feeding practice. This review discusses its application in addition to its structural, physical, and chemical properties.

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Section: Applicationsmentioning

confidence: 99%

Structures, Properties and Applications of Alginates

et al. 2022

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“…A weight loss of 8.35% was observed in oyster mushrooms when they were stored for five days in saturated steam conditions at 2 °C [ 72 ], while for shiitake mushrooms a weight loss of 5.34% was obtained after 18 days of storage at 4 °C and a relative humidity between 85 to 90% [ 75 ], similarly for A. bisporus mushrooms, a weight loss of 4.3% was obtained when stored for 16 days at 4 °C and a relative humidity of 80 to 90% [ 76 ].…”

Section: Factors Affecting the Quality Of Fresh Mushroomsmentioning

confidence: 99%

Fresh Mushroom Preservation Techniques

Castellanos-Reyes

Villalobos‐Carvajal

Beldarraín-Iznaga

2021

Foods

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The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated with health benefits, which has led some to consider them a functional food. Mushrooms represent an attractive food for vegetarian and vegan consumers due to their high contents of high-biological-value proteins and vitamin D. However, due to their high respiratory rate, high water content, and lack of a cuticular structure, mushrooms rapidly lose quality and have a short shelf life after harvest, which limits their commercialization in the fresh state. Several traditional preservation methods are used to maintain their quality and extend their shelf life. This article reviews some preservation methods that are commonly used to preserve fresh mushrooms and promising new preservation techniques, highlighting the use of new packaging systems and regulations aimed at the development of more sustainable packaging.

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“…The antioxidant capacity of each film was measured using DPPH in accordance with the method described by Eliezer et al [ 23 ]. Antioxidant activity was expressed as percentage.…”

Section: Methodsmentioning

confidence: 99%

Active Antioxidant Packaging from Essential Oils Incorporated Polylactic Acid/Poly(butylene adipate-co-terephthalate)/Thermoplastic Starch for Preserving Straw Mushroom

Gui

Zhao

Zhang

et al. 2022

Foods

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The short-term shelf life of straw mushrooms (Volvariella volvacea) is a major challenge, hampering their wide distribution. Thus, the aim of this work was to develop a novel active packaging composed of essential oils (EOs), particularly clove oil (CO) and peppermint oil (PO), to reduce autolysis of straw mushrooms. The morphological characterizations, mechanical properties, barrier properties, and antioxidant activities of the films were characterized. The suppressive effects of the EOs on straw mushroom autolysis were estimated during storage at 16 ± 1 °C for 96 h. The results indicated that the addition of EOs weakened the mechanical and barrier properties of the films. The radical-scavenging activities of polylactic acid/poly(butylene adipate-co-terephthalate)/thermoplastic starch-peppermint oil (PLA/PBAT/TPS-PO) and polylactic acid/poly(butylene adipate-co-terephthalate)/thermoplastic starch-clove oil (PLA/PBAT/TPS-CO) films for 2,2-diphenyl-1-picrylhydrazyl were 56.0% and 91.3%, respectively. However, the PLA/PBAT/TPS-PO film was more effective in reducing polyphenol oxidase activity and maintaining the total phenol content of straw mushrooms, demonstrating better antioxidative activity. Mushrooms packaged with the PLA/PBAT/TPS-PO film exhibited the lowest autolysis rate (42.29%, p < 0.05) after 96 h of storage. Thus, PO is a good preservative agent for straw mushroom.

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Preservation of mushrooms (Agaricus bisporus) by an alginate-based-coating containing a cinnamaldehyde essential oil nanoemulsion

Cited by 53 publications

References 62 publications

Structures, Properties and Applications of Alginates

Structures, Properties and Applications of Alginates

Fresh Mushroom Preservation Techniques

Active Antioxidant Packaging from Essential Oils Incorporated Polylactic Acid/Poly(butylene adipate-co-terephthalate)/Thermoplastic Starch for Preserving Straw Mushroom

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