Total quality index of <i>Agaricus bisporus</i> mushrooms packed in modified atmosphere

Đjekić, Ilija; Vunduk, Jovana; Tomašević, Igor; Kozarski, Maja; Petrović, Predrag; Nikšić, Miomir; Pudja, Predrag; Klaus, Anita

doi:10.1002/jsfa.8142

Cited by 34 publications

(47 citation statements)

References 40 publications

(83 reference statements)

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“…Sphere probe type was used. After calibration, TPA test with the following adjusted parameters is established: trigger force—9 g, measurement test speed—2 mm/s, and deformation depth—4 mm (Djekic et al., 2017). Mushroom fruiting bodies 50–60 mm in diameter were compressed.…”

Section: Methodsmentioning

confidence: 99%

“…Total phenolic compounds (TPC) were investigated by adapted Folin‐Ciocalteu reaction method, as previously explained by Djekic et al. (2017), using 96‐well microplate reader (microplate reader ELx808, BioTek Instruments, Inc., SAD). A concentration ranging from 0.625 to 40 mg/ml for each extract was analyzed.…”

Section: Methodsmentioning

confidence: 99%

“…This mathematical approach requires an evaluation of chosen parameters, with certain limitations, such as absence of single score system able to explain the total quality and no way to give the preference to certain parameters by its importance. Therefore, single quality index has been developed as a joint total parameter value (Djekic et al., 2017). This method has already been in use for examination of ultrasound—treated blueberry and cranberry juices and nectars (Režek Jambrak et al., 2018), dried apples (Djekic, Tomic, et al., 2018), Agaricus bisporus mushroom (Djekic et al., 2017), and Pleurotus sapidus mushroom packed in three different MAP packaging formats (Wan‐Mohtar et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

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The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach

Doroški

Klaus

Kozarski

et al. 2020

J Food Process Preserv

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Total quality index approach was used to reflect the quality of Pleurotus ostreatus mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw (S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with 100S, serving as control substrate. This approach involved two directions of mushroom analysis. The whole mushroom fruiting bodies analysis introduced a single total quality index (TQIM) based on 11 quality parameters. The mushroom water extracts analysis was presented by another single total quality index (TQIE), with seven quality parameters. This mathematical model revealed that the mushroom extracts have a better overall quality score with higher pomace content in substrate mixture, compared to the whole mushroom quality changes throughout the observed shelf life period. Future research may pay attention to the phytotoxicity of grape pomace as a food waste, as well as the influence of grape pomace on glucan content, as a health‐beneficial compounds. Practical applications From the sustainable part of view, advantage of this type of production is its belonging to the sustainable food waste management strategy. The main importance of food waste use is their exploitation through bioconversion process into the new value‐added products, generating near zero waste. Also, the type and chemical composition of plant waste used as mushroom substrate affects the nutritional profile and quantity of the produced mushroom. Therefore, the application of this principle of production benefits winemakers on the one hand, eliminating the generation of toxic waste and protecting the environment. From a quality point of view, approach outlined in this research shows practical application of using quality index as a tool for overall quality evaluation. Finally, combining food waste for producing mushrooms evaluated through a quality index perspective paves the way for increasing mushroom in the mushroom values chain.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach

Doroški

Klaus

Kozarski

et al. 2020

J Food Process Preserv

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“…Passive MAP, where effects are derived from product respiration rate and gas permeability of the packaging film, induces a passively established steady state after a long transient period. Also, MAP does not include direct chemical reactions or the use of preservatives, which are strictly controlled by the EU regulative (Djekic et al, 2017). According to this approach, MAP aims to reduce the oxygen and increase the carbon dioxide concentrations inside the package to increase the shelf life of the product, through reducing the respiration rate and the metabolic activity of the product, as well as delaying the enzymatic activity (Jiang et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Investigating the effect of chitosan, nanopackaging, and modified atmosphere packaging on physical, chemical, and mechanical properties of button mushroom during storage

Gholami

Ahmadi

2019

Food Science & Nutrition

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This study investigated the effect of chitosan coating, nanopackaging, and modified atmosphere packaging (MAP) to increase the shelf life and improve the quality of the white button mushroom. Uncoated and coated button mushrooms were stacked in three types of packages (normal, nano, and nano + MAP). The atmosphere inside the nano + MAP packages contained 10% oxygen and 10% carbon dioxide. The physical, chemical, mechanical properties and the evolution of oxygen and carbon dioxide inside the packages were investigated. The results showed that the triple interaction had significant effect (at 1% and 5% levels) on physical, mechanical properties and gas composition. The use of nanofilm (due to the low permeability to oxygen and carbon dioxide), as well as the modification of atmosphere had a positive effect on the control of mushroom respiration rate and the improvement in its physical, chemical, and mechanical properties. K E Y W O R D S button mushroom, engineering properties, packaging, shelf life | 225 GHOLAMI et AL. How to cite this article: Gholami R, Ahmadi E, Ahmadi S.Investigating the effect of chitosan, nanopackaging, and modified atmosphere packaging on physical, chemical, and mechanical properties of button mushroom during storage.

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“…In general, there are two main constraints in comparing different parameters: use of different units and difficulty in considering which parameter is more 1 Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia important than the other (Finotti et al, 2007). Mathematical approach in defining a unique quality index parameter that will interpret all quality parameters may be considered as a solution (Djekic et al, 2016). Today, food quality is considered as a complex concept that is measured using objective indices (Araujo et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Total quality index of ultrasound-treated blueberry and cranberry juices and nectars

Jambrak

Šimunek

Đjekić

2018

Food sci. technol. int.

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The influence of ultrasound in combination with elevated temperature (thermosonication) is important in inactivation effects on microorganisms. However, overall quality of these products can be deteriorated. The aim of this study was to examine the use of a single quality index in evaluating effects of ultrasound technology on quality characteristics of blueberry and cranberry juices and nectars. For the purpose of this study based on 10 quality parameters, two mathematical models for calculating a single total quality index have been introduced. Samples were treated according to the experimental design, with high power ultrasound frequency of 20 kHz under various conditions (treatment time: 3, 6 and 9 min, sample temperature: 20 ℃, for thermosonication: 40 and 60 ℃ and amplitude: 60, 90 and 120 µm). Mathematical index of total quality index in order to evaluate total quality of ultrasound-treated juices and nectars was established. For cranberry juices, treatments '11' (amplitude 120 µm) and '16' (amplitude 60 µm) both for 9 min and the temperature of 20 ℃ were best scored for both models. Treatment '6' (amplitude 120 µm, 3 min treatment time and the sample temperature of 20 ℃) for cranberry nectars was among the best for both models. Ultrasound treatments '6' of amplitude 120 µm, 3 min and the temperature of 20 ℃ and '11' same amplitude 120 µm and temperature, but 9 min were best scored blueberry juices for both models. Blueberry nectar had best total quality index for treatments '5' (amplitude 120 µm, 6 min treatment time and the sample temperature of 40 ℃) and '6' (amplitude 120 µm, 3 min treatment time and the sample temperature of 20 ℃).

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Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere

Cited by 34 publications

References 40 publications

The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach

The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach

Investigating the effect of chitosan, nanopackaging, and modified atmosphere packaging on physical, chemical, and mechanical properties of button mushroom during storage

Total quality index of ultrasound-treated blueberry and cranberry juices and nectars

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