Abstract
Fresh button mushrooms (Agaricus bisporus L.) are sensitive to browning, water loss, and microbial attack. The short shelf-life of mushrooms is an impediment to the distribution and marketing of the fresh product. Essential oils outstand as an alternative to chemical preservatives and their use in foods meets the demands of consumers for natural products. To resolve controlled release of oil and increase in antioxidant and antimicrobial activities, the oil was incorporated into microcapsules. Effects of microcapsulated thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.) on quality of fresh button mushroom were compared. Physicochemical qualities were evaluated during 15 days of storage at 4 ± 0.5°C. All treatments prevented product weight loss and decrease in polyphenoloxidase and peroxidase activities during storage. Color and firmness, microbiological analysis, and total phenolic content caused the least change. With use of microencapsulated oils, mushrooms were within acceptable limits during 10 days of storage. Microencapsulated rosemary oil produced the highest beneficial effects and has potential to improve quality of button mushrooms and extend shelf-life.
Highlights
The white button mushroom (Agaricus bisporus L.) has beneficial nutritional, organoleptic, and medicinal properties (Beelman et al 2003)
Button mushroom has a shelf-life of only 3–4 days due to browning, water loss, senescence, and microbial attack (Beelman et al 2003)
Food Science & Nutrition published by Wiley Periodicals, Inc
Summary
The white button mushroom (Agaricus bisporus L.) has beneficial nutritional, organoleptic, and medicinal properties (Beelman et al 2003). The study was undertaken to determine the efficacy of antimicrobial and antioxidant activity of microencapsulated rosemary and thyme oils on mushroom tissue browning and quality characteristics after cold storage. Weight loss of button mushrooms increased during storage (Table 2). A reduction in weight loss was with treatment of encapsulated and microencapsulated oils compared to controls and delayed mushroom a 2014 The Authors. Unencapsulated and microencapsulated oils delayed cap opening compared to controls at the end of storage (Table 2).
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