Kinetics of colour and texture changes of button mushrooms (Agaricus bisporus) coated with chitosan during storage at low temperature.

Emine Nakilcioğlu-Taş,Semih Ötleş

doi:10.1590/0001-3765202020181387

Abstract

Kinetics of color and texture changes in coated button mushrooms were investigated as a function of coating agent's rate (1%, 2% and 3% w/v chitosan). The inner and outer surface colours of mushrooms in terms of CIELAB parameters L*, a*, b*, C*, ° h, ∆E, and Browning Index (BI), and their textural properties in terms of firmness were evaluated. The color values on both sides of the mushrooms except for L* values increased and their firmness decreased with the coating treatment. The color changes of the inner and outer surface of mushrooms and their texture changes followed zero-order reaction models with higher R2 (0.9987-0.9999) and lower RMSE (4.8448 x 10-5-1.6690) and χ2 values (3.9120 x 10-9-4.6425). The 2% chitosan solution was determined to be the most effective coating agent among the coating agents used to extend the post-harvest shelf life by optimally preserving the color parameters of the mushrooms together with their texture properties.

Highlights

Mushrooms have been consumed for centuries in terms of their nutritional and medical properties, which are good sources of polysaccharides (β-glucans, chitin, hemicelluloses), dietary fibers, proteins containing essential amino acids, many biologically active and health-promoting compounds such as polyphenols and carotenoids, and polyunsaturated fatty acids (PUFAs) despite their low fat content (Pardeshi & Pardeshi 2009, Dembitsky et al 2010, Muszyńska et al 2018, Rathore et al 2017)
As the food industry tends to innovative packaging practices such as edible coatings instead of traditional food packaging, chitosan coating could be considered as a potential source for senescence inhibition of coldstored mushrooms
Colour change kinetics on the inner and outer surfaces of mushrooms and texture change kinetics were explained by zero-order kinetic models

Summary

Introduction

Mushrooms have been consumed for centuries in terms of their nutritional and medical properties, which are good sources of polysaccharides (β-glucans, chitin, hemicelluloses), dietary fibers, proteins containing essential amino acids, many biologically active and health-promoting compounds such as polyphenols and carotenoids, and polyunsaturated fatty acids (PUFAs) despite their low fat content (Pardeshi & Pardeshi 2009, Dembitsky et al 2010, Muszyńska et al 2018, Rathore et al 2017) They have nutritionally significant vitamin content (C, E, D, B1, B2, and B12) (Heleno et al 2010, Reis et al 2012). Among the different techniques employed to extend the shelf life and retain the nutritional value of products, the use of edible films or coatings represents one of the best alternative ways of preservation due to their ability to reduce moisture loss, solute migration and respiration and transpiration

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