Volume 16, Issue 87 (2019)                   FSCT 2019, 16(87): 79-86 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Razavi E, Rastegae M, ebrahimi P, Rezaee S. Investigation of the Physical and Chemical Properties of Zataria multiflora Essential oil Nano Emulsions on the Preservation of Agaricus Bispporus Button Mushroom. FSCT 2019; 16 (87) :79-86
URL: http://fsct.modares.ac.ir/article-7-23059-en.html
1- Director of the Department of Plant Production , razavi@gau.ac.ir
2- Central laboratory expert
3- Educational Assistant
4- Student
Abstract:   (5934 Views)
The use of edible coatings to protect food has increased dramatically in recent years. In this study, the pileus of button mushroom Agaricus bisporus was coated with 1% carboxymethyl cellulose and essential oil nanoemulsion of Zataria multiflora at three concentrations of 200, 300 and 400 mg/l and stored at 8 ° C for 2 weeks. Then weight loss, brix, texture strength and solution color were investigated. Button mushroom coated with essential oil nano-emulsion showed a significant difference in weight loss from that of control. The results showed that Increasing the concentration of nanoemulsion reduced the weight loss of the pileus. Also, the amount of moisture loss in the pileus is similar to the trend of weight loss. Therefore, the nano-emulsion coating reduced the drying process in the pileus. Tissue strength was increased with increasing concentrations of nano-emulsion oils compared to control , and the best concentration was 300 and 400 mg/l. The brix was increased until the seventh day and decreased at the end of the durability period , with the lowest concentration at 400 mg/l. Also, two parameters L and ΔE were suitable at 400 mg/l of nanoemulsion oil concentration.

Full-Text [PDF 407 kb]   (1924 Downloads)    
Article Type: Original Research | Subject: Food quality control
Received: 2018/07/14 | Accepted: 2019/01/2 | Published: 2019/05/15

Add your comments about this article : Your username or Email:

Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.