Sequential preservation of fresh-cut Agaricus bisporus: Sodium hyaluronate/p-coumaric acid edible coating followed by carvacrol vapor treatment for enhanced shelf-life and quality maintenance

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-10-01 DOI:10.1016/j.fpsl.2025.101627

Mengsha Ma , Rui Song , Yanjing Zhou , Ziwen Li , Xing Wang , Yunjie Zhang , Xingyu Yang , Jie Zhou , Fansheng Cheng , Xia Liu , Demei Meng

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引用次数: 0

Abstract

Fresh-cut mushrooms are highly perishable due to processing-induced mechanical damage. This study developed an innovative two-step preservation system involving sequential application of: (1) a 1.0 % sodium hyaluronate (SH) coating incorporating 37.5 mg/L p-coumaric acid (PCA) through immersion, followed by (2) vapor-phase treatment with 5 μmol/L carvacrol (CAR) using preservation paper. Comprehensive evaluation revealed that the optimized B3 treatment (1.0 % SH+37.5 mg/L PCA+5 μmol/L CAR) demonstrated superior performance across all quality parameters during 5-day storage at 4 °C compared to controls, SH single treatments, and other composite formulations.

The B3 treatment maintained excellent color stability, exhibiting higher L* values (cut surface: 88.2 vs 81.0; gills: 48.7 vs 37.4; stipe: 83.4 vs 76.9 on day 5), and reduced the browning index and total color difference. It significantly reduced weight loss (6.69 % vs 7.73 %) and enhanced retention of soluble solids (1.8 % vs 1.5 %), soluble proteins (1.91 vs 1.67 g/kg), and total sugars (1.06 vs 0.86 g/kg) on day 5. Enzyme activities were effectively modulated, with polyphenol oxidase suppressed to 67.9 % of control levels by day 1, while catalase, peroxidase, and superoxide dismutase maximumly increased to 2.2-, 2.1-, and 1.9-times control levels, respectively. The treatment also significantly enhanced total phenolic content and total antioxidant capacity and inhibited malondialdehyde accumulation. Microbial analysis revealed that the B3 treatment lowered the total viable count (4.24 vs 5.04 log₁₀ CFU/g on day 5). These results demonstrate that the sequential approach provides a promising solution for shelf-life extension of fresh-cut A. bisporus.

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鲜切双孢蘑菇的顺序保存：透明质酸钠/对香豆酸可食用涂层，然后进行香豆醇蒸气处理，以延长保质期和保持质量

由于加工引起的机械损伤，鲜切蘑菇极易腐烂。本研究开发了一种创新的两步保存系统，包括顺序应用：(1)1.0 %的透明质酸钠（SH）涂层，其中含有37.5 mg/L的对香豆酸（PCA），通过浸泡，然后(2)用5 μmol/L的香豆醇（CAR）气相处理，用保存纸。综合评价表明，优化后的B3处理（1.0 % SH+37.5 mg/L PCA+5 μmol/L CAR）与对照、SH单一处理和其他复合处理相比，在4°C条件下5 d的贮藏过程中，各项品质指标均表现优异。B3处理保持了良好的颜色稳定性，第5天的L*值较高（切口表面：88.2 vs 81.0；鳃：48.7 vs 37.4；柄：83.4 vs 76.9），并降低了褐变指数和总色差。在第5天，它显著降低了体重（6.69 % vs 7.73 %），提高了可溶性固形物（1.8 % vs 1.5 %）、可溶性蛋白质（1.91 vs 1.67 g/kg）和总糖（1.06 vs 0.86 g/kg）的保留率。酶活性得到有效调节，第1天多酚氧化酶被抑制到对照水平的67.9% %，而过氧化氢酶、过氧化物酶和超氧化物歧化酶分别最高提高到对照水平的2.2倍、2.1倍和1.9倍。该处理还显著提高了总酚含量和总抗氧化能力，抑制了丙二醛的积累。微生物分析显示，B3处理降低了第5天的总活菌数（4.24 vs 5.04 log₁₀CFU/g）。这些结果表明，序贯法为延长鲜切双孢酵母的保质期提供了一种有希望的解决方案。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.