Abstract
Mushrooms have limited shelf-life and it can be prolonged if suitable conditions and treatments are effectively applied. In this study, nanocomposite material and antimicrobial agents with a combination of chitosan were used as novel packaging material for mushroom preservation. The microbiological analysis, physicochemical properties, headspace gas analysis, and polyphenol oxidase activity (PPO) during cold storage were investigated. As compared with control, coated mushrooms with chitosan (CHS), and nano-titanium dioxide CHSTiO2 thymol + tween-80 CHSTiO2/TT80 coating treatment showed significantly (p ≤ 0.05) lower respiration rate, microbial contaminations (4.27 log CFU/g), and (5.93 log CFU/g) for total yeast/mold and aerobic plate counts, respectively. The weight loss ratio was the lowest for CHSTiO2/TT80 (10.88% loss) followed by CHSTiO2 (11.76% loss). CHSTiO2/TT80 recorded a higher electrolyte leakage rate (25.84%) and acidity. While the lowest PPO activity was established for CHSTiO2 (17.09 U mg−1 Protein), while the lowest values for total soluble solid concentrations were reported for CHSTiO2/TT80 mushrooms (4.91%). These results indicated that CHSTiO2/TT80 coating treatment might delay the aging degree of white button mushrooms and be investigated as a novel packaging material for other food products in the future.
Highlights
Mushrooms are highly perishable due to their high respiration, metabolic activities, and transpiration rates [1]
CHSTiO2/TT80 mushrooms (4.91%) showed the best results as compared to the control
The results of this research work have established that CHSTiO2/TT80 coating treatment has a experiment, the value of cap opening was in-between 30.08 and 31.61% in CHSTiO2 + CHSTiO2 /TT80 positive effect on button mushroom preservation
Summary
Mushrooms are highly perishable due to their high respiration, metabolic activities, and transpiration rates [1]. Themushroom’s shelf-life can be prolonged if the suitable conditions and treatment are effectively applied, as chilling at 4 ◦ C can prolong the shelf life up to 3–4 days compared to the ambient temperature (1–2 days) [2]. Processes 2020, 8, 1632 quality, texture, and appearance can be influenced during the storage period. Mushrooms face several huge problems during storage which negatively affect marketing strategy as quality deterioration, color changes, tissue damages, cap opening, weight loss, turgidity, senescence, and bacterial contaminations [4]. The high demand for nutritious, fresh, healthy, cheap, and delicious protein has awakened the mushroom preservation industry to fulfill the needs of customers in several countries. Mushroom tissues are good sources of minerals, vitamins, phenolics, and oxidative enzymes
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