1. Packaging of Fresh Sliced Mushrooms with Essential Oils Vapours: A New Technology for Maintaining Quality and Extending Shelf Life
- Author
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Amaury Taboada-Rodríguez, Ginés Benito Martínez-Hernández, Fulgencio Marín-Iniesta, María Ros-Chumillas, Laura Navarro-Segura, Alejandra Navarro-Martínez, Marta Barón, and Antonio López-Gómez
- Subjects
Health (social science) ,Cold storage ,Plant Science ,TP1-1185 ,phenolic compounds ,Shelf life ,01 natural sciences ,Health Professions (miscellaneous) ,Microbiology ,Article ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Stipe (botany) ,phenyl ammonia lyase ,medicine ,Food science ,polyphenoloxidase ,Mushroom ,biology ,Chemistry ,Chemical technology ,010401 analytical chemistry ,Pseudomonas ,food and beverages ,04 agricultural and veterinary sciences ,biology.organism_classification ,medicine.disease ,040401 food science ,EOs-MAP packaging ,0104 chemical sciences ,Eugenol ,quality ,Modified atmosphere ,eugenol ,Vapours ,Food Science - Abstract
The use of vapour of essential oils (EOs) through an innovative pilot-plant packaging device was studied to preserve the quality of sliced mushrooms during storage. A mix of EOs (eugenol, bergamot EO, and grapefruit EO) was vaporized (100 and 125 µL L−1) and applied during packaging of sliced mushrooms under modified atmosphere packaging (MAP), then, the product quality was studied during cold storage up to 12 days. The highest colour changes of EOs125 samples, which were observed in the mushroom stipe, were not observed with the EOs100 atmosphere. Thus, the high polyphenoloxidase activity observed in untreated samples after 5–7 days was highly controlled with the vapour EOs atmospheres. Furthermore, the visual appearance scores of EOs100 samples were still over the limit of usability, while untreated samples were already below this threshold after 5 days of storage. A strong bacteriostatic effect was achieved with vapour EOs, reducing the Pseudomonas spp. (the main microbial genus in cultivated mushrooms) growth by ≈1.7 log CFU g−1, regardless of the EOs dose, after 12 days. The activity of phenyl ammonia lyase was also reduced up to ≈0.4 enzymatic units with the EOs100 treatment. Conclusively, packaging of sliced mushrooms under an atmosphere enriched with 100 µL L−1 EOs vapour highly controlled the quality loss of sliced mushrooms owing to their enzymatic inhibition and high bacteriostatic effect.
- Published
- 2021