Abstract
This study aimed to investigate the effect of biocomposite films containing oregano essential oil (OEO) and mesoporous nanosilica (MNS) on the quality of mushrooms (Agaricus bisporus). The variation in the physicochemical properties and enzymatic activity of A. bisporus stored at 4 ± 1 °C for 12 d was evaluated. The results showed that the films containing OEO and MNS significantly delayed the aging of A. bisporus to varying degrees. A. bisporus packed with films effectively reduced weight loss, respiration rate, relative leakage rate, polyphenol oxidase and peroxidase activities, and malondialdehyde and microbial contents. Among all treatment groups, mushrooms packed with an OEO–MNS–TS film were better able to maintain hardness (3.11 MPa) on day 12, with a soluble protein content of 0.91 g kg−1, a soluble sugar content of 1.09 g kg−1, the total phenol content of 0.69 g kg−1, and flavonoid content of 0.99 g kg−1 at the end of storage, slowing down the rate of nutrient decline. In addition, A. bisporus packed in biofilms with OEO–MNS showed better sensory characteristics and higher acceptability as slow-release packaging materials.
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