Abstract
The present study was conducted to investigate the effect of Cuminum cyminum essential oil loaded chitosan nanoparticles (CEO-CSNPs) on the shelf life of button mushroom during 20 days of cold storage. CEO-CSNPs were prepared by ionic gelation technique. The size and morphology of nanoparticles were analyzed by transmission electron microscopy (TEM) and dynamic light scattering (DLS). The size of CEO-CSNPs ranged from 30 to 80 nm. CEO and CEO-CSNPs were spotted onto the whatman filter paper inside containers. CEO-CSNPs treatment was effective in maintaining color, firmness and overall acceptability of mushrooms and inhibiting the investigated bacteria and mold and yeast growth, resulted to significantly higher SOD and APX activity, antioxidant capacity and total phenolic content and lower PPO activity throughout the storage period. In general, treated samples stored for 15 days at 4 °C indicated overall acceptable quality compared to the control samples which lost their quality after 10 days of storage.
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