The characteristics of the film assembled by caffeic acid-grafted-chitosan/polylactic acid and its effect on the postharvest quality of Agaricus bisporus

Pei, Fei; Han, Ping; Zhou, Zhi; Fang, Donglu; Mariga, Alfred Mugambi; Yang, Wenjian; Ma, Ning; Hu, Qiuhui

doi:10.1016/j.fpsl.2022.100828

Cited by 28 publications

(4 citation statements)

References 50 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…CafA encapsulation or integration in functional platforms has lately gained popularity due to its prospective uses in the food industry. , Several processes are used to create polymeric NPs, including emulsion-solvent evaporation, electrostatic interaction, and nanoprecipitation . Generally, the synthesis of PHAs NPs requires the dissolution of the polyester in an organic solvent such as dichloromethane, chloroform, acetone, etc.…”

Section: Resultsmentioning

confidence: 99%

Novel Biodegradable Nanoparticulate Chain-End Functionalized Polyhydroxybutyrate–Caffeic Acid with Multifunctionalities for Active Food Coatings

Abdelmalek

Rofeal

Pietrasik

et al. 2023

ACS Sustainable Chem. Eng.

View full text Add to dashboard Cite

The bioactivities of polyhydroxyalkanoates have been curtailed owing to the lack of bioactive functional groups in their backbones. In this regard, polyhydroxybutyrate (PHB) produced from new locally isolated Bacillus nealsonii ICRI16 was chemically modified for enhancing its functionality, stability as well as solubility. First, PHB was transformed to PHB-diethanolamine (PHB-DEA) by transamination. Subsequently, for the first time, the chain ends of the polymer were substituted by caffeic acid molecules (CafA), generating novel PHB-DEA-CafA. The chemical structure of such a polymer was confirmed by Fourier-transform infrared (FTIR) spectroscopy and proton nuclear magnetic resonance ( 1 H NMR). The modified polyester demonstrated improved thermal behavior compared to PHB-DEA as was shown by thermogravimetric analysis, derivative thermogravimetry, and differential scanning calorimetry analyses. Interestingly, 65% of PHB-DEA-CafA was biodegraded in a clay soil environment after 60 days at 25 °C, while 50% of PHB was degraded within the same period. On another avenue, PHB-DEA-CafA nanoparticles (NPs) were successfully prepared with an impressive mean particle size of 223 ± 0.12 nm and high colloidal stability. The nanoparticulate polyester had powerful antioxidant capacity with an IC 50 of 32.2 mg/mL, which was the result of CafA loading in the polymer chain. More importantly, the NPs had a considerable effect on the bacterial behavior of four food pathogens, inhibiting 98 ± 0.12% of Listeria monocytogenes DSM 19094 after 48 h of exposure. Finally, the raw polish sausage coated with NPs had a significantly lower bacterial count of 2.11 ± 0.21 log cfu/g in comparison to other groups. When all these positive features are recognized, the polyester described herein could be considered as a good candidate for commercial active food coatings.

show abstract

Section: Resultsmentioning

confidence: 99%

Novel Biodegradable Nanoparticulate Chain-End Functionalized Polyhydroxybutyrate–Caffeic Acid with Multifunctionalities for Active Food Coatings

Abdelmalek

Rofeal

Pietrasik

et al. 2023

ACS Sustainable Chem. Eng.

View full text Add to dashboard Cite

show abstract

“…Three common designs of BFP for fresh mushrooms were shown in Figure 3B. Starch, chitosan, soybean protein, cellulose, zein, PLA and PVA are commonly used as biodegradable packaging materials for edible mushrooms, which are widely sourced, renewable and have strong biological activity 7,84–86 . The barrier, mechanical stability and solubility of polysaccharide are poor.…”

Section: Preservation Effect Of Different Packaging Methodsmentioning

confidence: 99%

“…Starch, chitosan, soybean protein, cellulose, zein, PLA and PVA are commonly used as biodegradable packaging materials for edible mushrooms, which are widely sourced, renewable and have strong biological activity. 7,[84][85][86] The barrier, mechanical stability and solubility of polysaccharide are poor. Polymer pouring solution containing protein is one of the common methods to enhance the function of polysaccharide film.…”

Section: Bfpmentioning

confidence: 99%

Review of packaging for improving storage quality of fresh edible mushrooms

et al. 2023

View full text Add to dashboard Cite

Edible mushrooms are favoured by people for their rich nutrition, medicinal value and unique flavour. The quality of postharvest mushroom decreased sharply because of its special tissue structure and physiological characteristics. Compared with other preservation technologies, packaging has been widely used in the preservation of mushrooms because of its strong preservation effect, green and convenient characteristic. This review discussed the quality deterioration of fresh mushrooms and its influencing factors, and summarised the research advances and preservation mechanism of modified atmosphere packaging (MAP), active packaging (ACP), biodegradable film packaging (BFP) and nanocomposite packaging (NCP) used to cope with the quality deterioration of fresh mushrooms. The packaging mainly maintains the quality of mushrooms and extends their shelf life by exerting antibacterial, antiviral and antioxidant, and by regulating respiration and energy metabolism, cell wall metabolism and membrane lipid metabolism. Currently, the combined packaging based on nano, active and biodegradable is getting more attention, but there is a lack of in-depth genetic research on its preservation mechanism. Nanoemulsion-based packaging was used in many foods; however, there is little research on the preservation of mushrooms. Based on the above packaging, the next step is to explore the intelligent packaging for edible mushrooms. This review can provide reference for further research and application of packaging preservation in mushrooms, to improve the quality of postharvest mushrooms.

show abstract

“…Table 4 shows the mechanism of action and preservation effects of compostable/biodegradable packaging for fresh edible mushroom. Common compostable food contact films or biodegradable packaging materials for edible mushrooms include starch, chitosan, soybean protein, cellulose, zein, and polylactic acid (PLA) [86][87][88][89][90]. Because polysaccharides have poor mechanical stability, solubility, and barrier, the most common technique to improve the techno-functional properties of polysaccharide films is to pour polymer into a solution containing protein [91,92] and active ingredients [93].…”

Section: Biodegradable/compostable Food Contact/packagingmentioning

confidence: 99%

Mechanisms of Action and Preservation Effects of Packaging Systems for Mushrooms: Novel Approaches to Preserve Irish Edible Mushrooms

Shonte,

Mulla,

Foley

et al. 2024

Coatings

View full text Add to dashboard Cite

Mushrooms support the Irish economy, with a farm gate value of roughly EUR 130 million in 2022 and with 80%–85% of Irish production exported to the United Kingdom. In order to apply cutting edge technologies and offer creative solutions to increase the shelf life of mushrooms, it is essential to understand the mechanisms of action and preservation effects of the current trends in edible mushroom packaging systems. This review summarises the mechanisms of action for nanopackaging, biodegradable packaging, edible coatings, modified atmosphere packaging (MAP), and active packaging in terms of their enzyme activity, antimicrobial activity, antioxidant activity, and rate of respiration along with the changes in texture, colour, nutritional value, and shelf life of mushrooms reflected in the preservation effects of these packaging systems. SWOT analysis highlights the strengths, weaknesses, and threats of these packaging systems and provides potential opportunities for trialing innovative packaging materials for fresh edible mushrooms in Ireland.

show abstract

The characteristics of the film assembled by caffeic acid-grafted-chitosan/polylactic acid and its effect on the postharvest quality of Agaricus bisporus

Cited by 28 publications

References 50 publications

Novel Biodegradable Nanoparticulate Chain-End Functionalized Polyhydroxybutyrate–Caffeic Acid with Multifunctionalities for Active Food Coatings

Novel Biodegradable Nanoparticulate Chain-End Functionalized Polyhydroxybutyrate–Caffeic Acid with Multifunctionalities for Active Food Coatings

Review of packaging for improving storage quality of fresh edible mushrooms

Mechanisms of Action and Preservation Effects of Packaging Systems for Mushrooms: Novel Approaches to Preserve Irish Edible Mushrooms

Contact Info

Product

Resources

About