期刊
AGRICULTURE-BASEL
卷 11, 期 7, 页码 -出版社
MDPI
DOI: 10.3390/agriculture11070653
关键词
antioxidant; nanocomposite; films; Agaricus bisporus; volatile compounds; malondialdehyde; clinoptilolite
类别
资金
- Polish Ministry of Science and Higher Education within funds of Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW)
The study showed that using active packaging to store mushrooms can enhance their antioxidant activity, delay water loss and browning process. Additionally, the active packaging can protect the bioactive compounds of mushrooms, ensuring a more stable quality during the storage period.
As the market demand for button mushrooms is constantly growing, it is important to extend their shelf-life. Active packaging with built-in active components offers the possibility of extending the shelf life of products which are sensitive to external factors. Therefore, the aim of the present study was to check the effect of active packaging with zeolite (clinoptilolite) and acai extract on the bioactive compounds content, antioxidant activity, volatile compound profile, and physical quality of mushrooms subjected to storage for 28 days at 4 degrees C. Packing mushrooms in active packages improved their chemical characteristics by increasing antioxidant activity (p <= 0.001) in comparison to the conventional packaging methods. Moreover, it slowed down water loss and the browning process both on the surface and inside the mushroom. Furthermore, the results showed a strong correlation (p <= 0.001) between antioxidant activity, bioactive compounds content and color parameters. The obtained results suggest that the addition of the a +/- ai extract and zeolite into packaging material protects mushrooms from deterioration for a longer period of time. The use of active packaging to extend product shelf life can contribute to the reduction of the use of food preservatives, but also protects the environment by reducing the volume of waste.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据