Journal
FOOD PACKAGING AND SHELF LIFE
Volume 27, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.fpsl.2020.100617
Keywords
Bioactive paper; Cinnamon essential oil microcapsules; Sustained release; Water vapor permeability; Edible fungi preservation
Categories
Funding
- Zhejiang province key research and development program [2020C02021, 2018C02005, 2019C02070, 2018C02012]
- Hangzhou Science and Technology Project [20190101A15]
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By combining cinnamon essential oil microcapsules with paper-based materials, a bioactive paper was developed for the preservation of edible fungi, providing an effective packaging material to prolong the shelf life of edible fungi.
Edible fungi are highly susceptible to water loss and microbial contamination, resulting in short shelf life and deterioration of food quality. Therefore, it is important to develop a packaging material to increase the shelf life of edible fungi. In this research, we developed a bioactive paper for preservation of edible fungi by combining cinnamon essential oil (CEO) microcapsules with paper-based materials. The results indicated that CEO microcapsules were successfully introduced and bonded to paper fibers by starch, which ensured the sustained release of CEO on paper. In addition, the mechanical properties and water vapor permeability of coated paper had also been improved. Microcapsule bioactive paper was more suitable for high humidity fungi products, such as Agaricus bisporus, which could regulate the stability of internal environment and improve the bacteriostasis. The developed bioactive paper provided an effective packaging material for preservation of edible fungi and prolonged shelf life of edible fungi.
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