Abstract
This study aimed to prepare an adenosine triphosphate (ATP) liposome by reverse evaporation to improve the stability of exogenous ATP and regulate its sustained release. Its microstructure and physicochemical indexes were systematically characterized to obtain the optimal drug–lipid ratio. The results showed that egg yolk lecithin (EYL)/ATP-5 exhibited minimal vesicle size with good encapsulation efficiency (63.26 % ± 0.20 %). The storage stability and thermogravimetric (TG) results showed that EYL/ATP-5 exhibited better dispersion properties during storage; however, it did not significantly affect the thermal stability of liposomes. Transmission electron microscopy results further corroborated that the liposomes at this ratio exhibited a homogeneous and unaggregated vesicular structure, which was favorable for the maintenance of liposome stability. EYL/ATP-5 treatment was used for the postharvest preservation of white mushrooms. The results showed that EYL/ATP-5 treatment maintained the firmness of white mushroom substrate after harvesting, delayed browning, inhibited its respiration, and postponed the quality deterioration of white mushrooms. In conclusion, the ATP liposomes obtained in this study provided a new idea for storing and preserving harvested edible fungi.
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