Recent Advances in the Application of Natural Products for Postharvest Edible Mushroom Quality Preservation
Yuxin Liufang,
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Yi Wu,
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Huabin Zhou
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et al.
Foods,
Journal Year:
2024,
Volume and Issue:
13(15), P. 2378 - 2378
Published: July 27, 2024
Edible
mushrooms
are
favored
by
consumers
for
their
excellent
nutritional
value
and
pharmacological
properties.
However,
fresh
highly
perishable
undergo
rapid
quality
deterioration
induced
a
series
of
intrinsic
extrinsic
factors
during
postharvest
storage.
In
recent
years,
the
application
natural
products
derived
from
plants,
animals,
microorganisms,
other
sources
in
mushroom
preservation
has
drawn
increasing
attention.
Compared
to
chemical
preservatives,
show
similar
or
higher
biological
activity
have
few
side
effects
on
human
health.
This
review
summarizes
advances
used
maintenance
mushrooms.
These
substances
mainly
include
essential
oils,
polyphenols,
polysaccharides,
bacteriocins,
extracts.
They
potential
inhibit
weight
loss,
softening,
browning,
reduce
count
pathogenic
retain
nutrients
flavor,
effectively
improving
extending
shelf-life.
The
techniques
mechanisms
also
discussed
here.
Overall,
this
provides
current
knowledge
about
edible
aims
inspire
more
in-depth
theoretical
research
promote
further
practical
application.
Language: Английский
Co-microencapsulation of Lactobacillus paracasei and Inonotus obliquus polysaccharide in alginate system: physicochemical and functional properties
Yilin Sun,
No information about this author
Jing Han,
No information about this author
Huilin Zhang
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et al.
Food Hydrocolloids,
Journal Year:
2025,
Volume and Issue:
unknown, P. 111344 - 111344
Published: March 1, 2025
Language: Английский
Incorporation of co-encapsulated extracts of saffron petal and Stachys schtschegleevii into chitosan/basil seed gum/graphene oxide bionanocomposite: Effects on physical, mechanical, antioxidant, and antibacterial properties
International Journal of Biological Macromolecules,
Journal Year:
2025,
Volume and Issue:
309, P. 143116 - 143116
Published: April 15, 2025
Language: Английский
Development of eco-friendly PVA blended aloe vera rind CNC films and fumigation of essential oils: a novel approach to prolonging the shelf-life of white button mushroom (Agaricus bisporus)
Divyashree Jangam Seshagiri,
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Abhishek Biswal Rajendra,
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Periyar Selvam Sellamuthu
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et al.
International Journal of Food Science & Technology,
Journal Year:
2024,
Volume and Issue:
59(12), P. 9602 - 9614
Published: Sept. 6, 2024
Abstract
The
white
button
mushroom
is
a
significant
vegan
food
with
limited
shelf-life.
To
prolong
the
shelf-life
of
mushrooms,
certain
treatment
must
be
implemented.
current
investigation
involved
in
development
biocomposite
film
(BCF)
by
employing
cellulose
nano
crystal
(CNC),
dispersed
polyvinyl
alcohol
(PVA)
matrix.
CNC
extracted
from
aloe
vera
rind
exhibited
sharp
crystalline
peak
and
rod-shaped
structures
particle
size
~322.7
nm.
Among
various
concentrations
CNC,
incorporated
BCF,
8%
(BCF-8%)-loaded
showed
highest
mechanical
strength
~166.73
MPa
best
crystallinity
pattern.
study
examined
synergistic
impact
BCF
along
neroli
palmarosa
essential
oil
vapours,
which
effectively
preserved
overall
physiochemical
properties
sensory
characteristics
mushrooms
for
up
to
8
days
storage.
Hence,
these
innovative
packaging
systems
are
suitable
substitute
commercial
grade
maintain
quality
during
postharvest
Language: Английский