废双孢蘑菇和大香榧作为天然添加剂包衣在双孢蘑菇保鲜中的应用

IF 1.2 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Czech Journal of Food Sciences Pub Date : 2022-05-31 DOI:10.17221/91/2020-cjfs

Haining Zhuang, Mo Yang, T. Feng, Wenfeng Ding, Ling Chen, Yongjin Qiao, Da Chen, Jin-Song Zhang, W. Jia

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引用次数: 0

摘要

从蔬菜和水果废料中获得的天然添加剂有可能用作涂层，以延长蘑菇（双孢蘑菇）的保质期。因此，本研究旨在评估天然添加剂涂层双孢蘑菇多糖（ABP）和香榧精油（TEO）对冷藏（4°C）下长达16天的蘑菇采后质量的影响。使用不同浓度的涂层，包括对照（无添加剂）、500、1000、5000ppm或ABP和TEO的组合。研究了失重、硬度、多酚氧化酶（PPO）活性和微生物生物量的变化，并进行了感官评价。结果显示，与对照组相比，ABP/TEO处理显著降低了体重减轻率（降低了2.34%），下调了PPO活性（降低了30.15%），并保持了组织硬度，而TEO尤其抑制了微生物的生长。与对照相比，天然添加剂涂层可以更好地保护蘑菇内部的颜色和风味。

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Utilisation of waste Agaricus bisporus and Torreya grandis as potential natural additive coating in Agaricus bisporus preservation

Natural additives obtained from vegetable and fruit wastes can potentially be used as coatings to enhance the shelf life of button mushrooms (Agaricus bisporus). The present study was therefore conducted to assess the effects of natural additive coatings A. bisporus polysaccharides (ABP) and Torreya grandis essential oils (TEO) on the post-harvest quality of button mushrooms up to 16 days under cold storage (4 °C). Different concentrations for coatings were used including control (no additives), 500, 1 000, 5 000 ppm or a combination of ABP and TEO. Changes in weight loss, firmness, polyphenol oxidase (PPO) activity and microbial biomass were investigated as well as the sensory evaluation was carried out. Results show a significant decrease in the weight loss rate (decreased up to 2.34%), down regulated the PPO activities (reduced up to 30.15%) and maintained tissue firmness in ABP/TEO treatments compared to the control, whereas TEO inhibited especially the growth of microorganisms. Natural additive coatings can better protect the inner mushroom colour and flavour compared to the control.

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来源期刊

Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技

CiteScore

2.60

自引率

0.00%

发文量

审稿时长

7 months

期刊介绍： Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.