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

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1- Director of the Department of Plant Production , razavi@gau.ac.ir
2- Central laboratory expert
3- Educational Assistant
4- Student
Abstract:   (5929 Views)
Abstract
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.

 
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Article Type: Original Research | Subject: Food quality control
Received: 2018/07/14 | Accepted: 2019/01/2 | Published: 2019/05/15

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