Green facile synthesis of cajuput (Melaleuca cajuputi Powell.) essential oil loaded chitosan film and evaluation of its effectiveness on shelf-life extension of white button mushroom

Development of a mucilage coating including nanoencapsulated essential oils for extending shelf life of button mushrooms (Agaricus bisporus)

Use of hyperspectral imaging for evaluation of the shelf-life of fresh white button mushrooms (Agaricus bisporus) stored in different packaging films

Structure-property relationship of ultrasound-assisted nanoemulsion-impregnated bioactive polysaccharide films for enhanced shelf life of mushrooms

Application of Tragacanth gum impregnated with Satureja khuzistanica essential oil as a natural coating for enhancement of postharvest quality and shelf life of button mushroom (Agaricus bisporus)

Because of the short shelf life of button mushroom, its long-term preservation efforts gained momentum. In this study, we evaluated the efficiency of chemical dips for quality maintenance of button mushrooms during storage and compared three different treatments: water (CK), T1 (2.5% w/v CaCl2, 0.5% w/v citric acid) and T2 (2.5% w/v CaCl2, 0.5% w/v citric acid, 3% w/v sorbitol). Changes in weight, firmness, color, malondialdehyde (MDA), hydrogen peroxide (H2O2), hydroxyl radical (-OH), superoxide dismutase (SOD), catalase (CAT), peroxidase (POD) and ascorbate peroxidase (APX) were determined. As compared to control, T1 and T2 maintained weight, color and texture during storage. Downregulations in H2O2, −OH and MDA contents were observed, whereas the activities of SOD, CAT, POD and APX were increased. T2 was more efficient in maintaining quality and reducing oxidative stress of button mushrooms within 6 days, while T1 showed the same effects for 12 days as compared to CK. Practical Applications Mushrooms are nutritionally and medicinally important and delicate food stuff. Several techniques have been employed for the preservation of mushrooms in order to cater the shorter shelf life problem of mushrooms. The integrated treatment employed in our study showed significant enhancement in the shelf life of mushrooms at 12C for 12 days. From this study, it can be assumed that these treatments can increase the shelf life of mushrooms for 1 week at room temperature and 1 month at 4C. This treatment is considered cost-effective, durable and safe. The components are easily available and have no side effects on food, consumer and environment. Furthermore, it can be introduced in domestic as well as in commercial levels for preservation of mushrooms. It can increase the mushroom shelf life and can decrease mushroom spoilage. This study suggests further investigations about application of this treatment for preservation of other perishable food stuffs.

White button mushroom (Agaricus bisporus) disrupts androgen receptor signaling in human prostate cancer cells and patient-derived xenograft

The shelf life of mushrooms (Agaricus bisporus) is affected by the natural variability of the produce which influences the perishable vegetable quality. One of the main causes of this variability is non-homogeneity in the product maturity at harvest, resulting in each vegetable batch being at a different stage of senescence. The present work aims to study a new approach to improve the assessment of the shelf life of mushrooms (Agaricus bisporus) taking into account this variability. The study of variability involved the: i) study of the shelf life, quality parameters and variability of the mushrooms and modelling these experimental laboratory kinetics using Linear Mixed Effects Models (LMEM), ii) study of image analysis of mushrooms stored in controlled environmental conditions and modelling the kinetics using the kinetics model, iii) study of the biochemical basis of mushroom senescence using GCMS and iv) study of the respiration, transpiration rate and the variability and modelling them. The project showed that the temperature and relative humidity are important factors that affect the shelf life, quality parameters, variability, Grey value and brown spotting of the mushrooms. To maintain the quality parameters and reduce the variability inside the batch, it is necessary to have low temperature and high quality humidity conditions. For respiration and transpiration, temperature is the only factor and the best conditions are low temperatures

To enhance the nutraceutical value and preservation of mushrooms, this study focused on augmenting two widely consumed mushroom varieties in India namely the Button Mushroom (Pleurotus ostreatus) and Oyster Mushroom (Agaricus bisporus). These mushrooms were subjected to UV light exposure to evaluate their impact on phytochemical content, including phenolics, flavonoids, folic acid, and Vitamin D2. The percent increase in phenolic content after 120 minutes of UV treatment was 0.6-fold for Agaricus bisporus and 0.7-fold for Pleurotus ostreatus. Notably, A. bisporus exhibited a particularly high phenolic content of up to 13.5 mg per gram dry weight of mushroom after 120 minutes of UV exposure, in contrast to P. ostreatus, which displayed 8.7 mg per gram dry weight of mushroom under the same conditions. This study also revealed a threefold increase in flavonoid content in Pleurotus ostreatus, rising from 1.2 mg of quercetin/g in the control to 4.1 mg of quercetin/g after UV exposure for 120 minutes. Conversely, a sevenfold increase in quercetin content was observed in Agaricus bisporus, surging from 0.45 g (control) to 3.2 g following 120 minutes of UV exposure. The exposure of UV light for 60 minutes resulted in the highest absorbance of vitamin D2 at 0.81 OD in Pleorotus osteatus compared to 0.46 in Agaricus bisporus. Additionally, applying agar or gelatine coatings led to a shelf-life extension of up to 14 days under standard storage conditions. The use of MRI for quality determination of mushrooms by evaluating the lipid profile in the samples was reported for the first time. This study has shown a significant enhancement of nutraceutical components of mushrooms with special reference to phenolics, flavonoids, folic acid, and vitamin D2 for value addition, with a simple intervention of UV treatment. Moreover, the shelf life of mushrooms could be enhanced by agar and gelatin coating thereby extending the keeping quality. The use of MRI for evaluating the quality of mushrooms has also been the hallmark of this study. The practical utility of all the above findings has immense industrial application in the large-scale production of highly nutritive mushrooms.

Bacterial community dynamics and metabolic functions prediction in white button mushroom (Agaricus bisporus) during storage

Doxycycline transfer from substrate to white button mushroom (Agaricus bisporus) and assessment of the potential consumer exposure

This study was conducted in 2018, at Technical College of Applied Sciences, Sulaimani Polytechnic University, Kurdistan Region-Iraq. The aim of the study was to determinate nutritional compositions and some elemental contents in marketable white button mushroom (Agaricus bisporus) that is collected in local markets of Kurdistan Region-Iraq. Five different samples (A: Penjwen product fresh, B: Sulaimani product fresh, C: American caned, D: Valencia Netherlandcaned and E: Erbil product fresh) were collected to be observed. The elements were analyzed by Atomic Absorption Spectrometry methods, and their chemical compassions were determined, too. The collected data were analyzed by One Way ANOVA. The highest fat, protein, fiber and dry matter were obtained from treatment B (3.93%, 43.693%, 15.8% and 10.611%) respectively, and the highest carbohydrate and moisture were found from treatment D (49.267% and 95.053%). The maximum percentage of ash was taken from E (14.11%). Moreover, the highest metabolizable energy was taken from treatment D (296.105 kcal %) and the lowest was taken from parameter E (223.097 kcal %). The highest mineral contents (Zn:15, Mn:1.1, Cu:3.5, Ni:1, Ca:6.7 and Mg:90 ppm) from B, (Fe:15 ppm) from C, (Si:350ppm) from A, and (Na:1080 ppm) from D were taken. However, the lowest elemental contents (Fe:6, Mn:0.48, Ni:0.6, Na:180 and Ca:3.5 ppm) from E, (Zn:5, Cu:0.9 and Mg:35 ppm) from D and B (Si:120 ppm) were taken. Therefore, we recommend carrying out more studies on micronutrients for different marketable crops and consuming fresh mushroom instead of caned mushrooms.

The current research work was designed to investigate the protective effects of white button mushroom (Agaricus bisporus) against 7,12-dimethylbenz[a]anthracene (DMBA)-induced breast cancer. Breast cancer was induced in rats by the administration of a single dose of 50mg/kg DMBA via gavage. The rats were divided into four groups: G1 (negative control group), G2 (positive control group), G3 (rats receiving mushroom extract), and G4 (rats administered with doxorubicin). The mushroom extract significantly (p<.001) improved the activity of antioxidant enzymes in carcinogenic rats. Moreover, the mushroom extract also prevented the increase in the concentration of tumor biomarkers that are CEA, CA 15.3, and CRP in experimental rats. Liver function enzymes were also raised in G2 and G4 compared with G3. Besides, the RBCs and Hb were also reduced significantly in G4 while in G3. The mushroom extract effectively controlled the level of RBCs and Hb. An improvement in lipid profile was also measured in mushroom extract receiving rats. Conclusively, the mushroom extract alleviated DMBA-induced breast cancer potentially via improving antioxidants, reducing lipid peroxidation, and decreasing tumor biomarkers. PRACTICAL APPLICATIONS: The present research study examined the antitumor potential of white button mushroom. The mushroom effectively prevented the increase in tumor biomarkers, reduction in antioxidant enzymes, and increase in lipid peroxidation in rats with DMBA-induced breast cancer. The mushroom can be used as a potential source to prevent breast cancer and further research can be conducted to explore its anticancer mechanisms.

Effect of maturity stage on quality and selected enzyme activities of white button mushroom (Agaricus bisporus) during storage

The white button mushroom (Agaricus bisporus) is a widely cultivated edible and medicinal mushroom, which contains various active substances, and has application value against pathogenic bacteria in aquaculture. Firstly, A. bisporus water extract (AB-WE) was prepared. Through the detection kits, it was found that the polysaccharide, protein, and polyphenol components of AB-WE were 9.11%, 3.3%, and 1.5%, respectively. The 246 compounds were identified in AB-WE, and the major small-molecule components included L-Isoleucine, L-Tyrosine, L-Valine, and Linoleic acid by HPLC-Q Exactive-Orbitrap-MS. Secondly, the AB-WE was evaluated for its immunological activities through dietary administration and pathogen challenge (Aeromonas hydrophila and Vibrio fluvialis) in goldfish (Carassius auratus). The results showed that the levels of immune factors of acid phosphatase (ACP), alkaline phosphatase (AKP), and lysozyme (LZM) increased (p < 0.05) in goldfish, and the relative percentage survival of AB-WE against A. hydrophila and V. fluvialis were 80.00% (p < 0.05) and 81.82% (p < 0.05), respectively. The AB-WE reduced the bacterial content in renal tissue, enhanced the phagocytic activity of leukocytes, and exhibited antioxidant and anti-inflammatory effects by reducing the expression of antioxidant-related factors and inflammatory factors. Through histopathological and immunofluorescence techniques, it was found that AB-WE maintained the integrity of visceral tissues and reduced renal tissue apoptosis and DNA damage. Therefore, AB-WE exhibits immunoprotective activity against A. hydrophila and V. fluvialis infections in fish, and holds promise as an immunotherapeutic agent against major pathogenic bacteria in aquaculture.

This study aimed to assess the potential of olive press cake (OPC) as an alternative casing material for white button mushroom (Agaricus bisporus) cultivation. Five casing layer formulations, combining peat (P) and OPC at weight ratios of 1:1, 2:1, 3:1, and 4:1 (w/w), were evaluated alongside a peat-only control. The impact of these formulations on mushroom yield, nutrient composition, macro- and microelement concentrations, as well as lignocellulosic and chemical changes in the casing materials, was analyzed using FTIR spectroscopy. Mushroom yields across treatments ranged from 217.7 g/kg (P1:OPC1) to 334.2 g/kg (P3:OPC1), with the P2:OPC1, P3:OPC1, and P4:OPC1 formulations achieving significantly higher yields compared to the control treatment (238.8 g/kg). Mushrooms cultivated using the P1:OPC1 formulation exhibited higher protein (up to 29.33%), ash (13.57%), and crude fat (2.44%) contents, compared to reduced total carbohydrate levels, compared to other treatments. Macroelement analysis revealed notable increases in potassium (up to 7.18 g/100 g dry weight) and phosphorus (1.83 g/100 g) in mushrooms grown on the P1:OPC1 formulation. Additionally, microelement concentrations, including copper (15.65 mg/kg), zinc (44.70 mg/kg), and manganese (15.65 mg/kg), were significantly enriched in mushrooms from the P1:OPC1 treatment. FTIR spectroscopy confirmed extensive degradation of cellulose, hemicellulose, and lignin in the casing materials, driven by fungal enzymatic activity. These results suggest that OPC-enriched casing formulations not only enhance mushroom yield and nutritional composition but also improve macro- and microelement contents, underscoring their potential as a sustainable alternative to peat in mushroom cultivation.