Controlled release of turmeric oil from chitosan nanoparticles extends shelf life of Agaricus bisporus and preserves its postharvest quality

Autor:	Sara Dezhsetan, Mahdi Behnamian, Roghayeh Karimirad, Masomeh Valizadeh
Rok vydání:	2021
Předmět:	Mushroom biology Chemistry Ascorbic acid Shelf life Biochemistry Controlled release Polyphenol oxidase Catalase biology.protein Postharvest Food science Agaricus bisporus Food Science
Zdroj:	Food Bioscience. 44:101401
ISSN:	2212-4292
DOI:	10.1016/j.fbio.2021.101401
Popis:	In the present research, the effect of turmeric oil (TEO) and turmeric oil incorporated chitosan nanoparticles (TEO-CSNPs) was evaluated on shelf life extension of white button mushroom. TEO-CSNPs were synthesized by an ionic gelation technique and their structure was evaluated by TEM, FTIR and DLS. TEM images confirmed the spherical shape of nanoparticles with an average size of 20–85 nm, while the hydrodynamic diameter of the nanoparticles was 39.06–52.23 nm. The mushrooms packed with TEO-CSNPs and fumigated with TEO were significantly firmer and exhibited lower changes in color and microbial count at day 15 of storage compared with untreated samples. In addition, the highest levels of superoxide dismutase (SOD), catalase (CAT), total phenolic content and ascorbic acid and the lowest polyphenol oxidase (PPO) activity were observed in TEO-CSNPs treatment (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b59ba1473d1358d4da25943e9c0198af https://doi.org/10.1016/j.fbio.2021.101401 Zobrazit plný text záznamu Full Text from ScienceDirect