Volume 21, Issue 151 (2024)
FSCT 2024, 21(151): 45-60 |
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ganje M, gharejeloo A, ghaderi S. Evaluation of extending the shelf life of button mushroom (Agaricus Bisporous) using chitosan gum and Ferulago angulate essential oil. FSCT 2024; 21 (151) :45-60
URL: http://fsct.modares.ac.ir/article-7-73195-en.html
URL: http://fsct.modares.ac.ir/article-7-73195-en.html
1- Department of Agriculture, Minab Higher Education Center, University of Hormozgan, Bandar Abbas, Iran , mohammadganje@hormozgan.ac.ir
2- Department of Food science, Kherad Institute of Higher Education, Bushehr, Iran
3- Faculty of Health and Nutrition Sciences Yasuj University of Medical Science (YUMS), Iran
2- Department of Food science, Kherad Institute of Higher Education, Bushehr, Iran
3- Faculty of Health and Nutrition Sciences Yasuj University of Medical Science (YUMS), Iran
Abstract: (430 Views)
The purpose of this study was to investigate the effect of chitosan coating and Ferulago angulate essential oil on button mushroom (Agaricus Bisporous) shelf life. Therefore, Ferulago angulate essential oil was extracted by clevenger method and whit different concentrations of chitosan (control sample without chitosan and essential oil, with 0.5% chitosan, chitosan with two different concentrations of 100 and 150 ppm) were used to coating the mushroom samples. After packing, the samples were stored in the refrigerator at 4°C for 15 days and samples were evaluated for physicochemical, structural and sensory tests every 3 days. With increasing shelf life, the hardness of all coated samples decreased and addition of chitosan to samples could have a positive effect on increase the hardness of the samples during storage, which was significantly increased by adding Ferulago angulate essential oil. All color parameters were significantly retained (P<0.05) By adding chitosan which the addition of essential oils exacerbated these conditions. Using the chitosan significantly (p<0.05) reduced the weight loss of samples, but the addition of essential oil had no significant effect on reducing weight loss changes. The use of chitosan significantly (p <0.05) prevented the growth of total count of microorganism and molds and yeasts, and the addition of essential oil to chitosan as a preservative compound also exacerbated the inhibition of microorganism growth. Similar results were also true for color and appearance evaluation. Chitosan structure, antimicrobial properties and phenolic compounds in essential oils were the main reason for maintaining the quality of mushroom samples during storage.
Article Type: Original Research |
Subject:
Colors, preservatives and additives
Received: 2023/12/31 | Accepted: 2024/02/5 | Published: 2024/08/22
Received: 2023/12/31 | Accepted: 2024/02/5 | Published: 2024/08/22
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