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Performance of an active paper based on cinnamon essential oil in mushrooms quality.

Authors :
Echegoyen Y
Nerín C
Source :
Food chemistry [Food Chem] 2015 Mar 01; Vol. 170, pp. 30-6. Date of Electronic Publication: 2014 Aug 19.
Publication Year :
2015

Abstract

The antioxidant capacity of two active papers (based on solid and emulsion paraffin) with cinnamon essential oil was studied. Mushroom samples were introduced in macroperforated PET trays covered with the active papers, and weight loss and browning monitored for 9 days. The antioxidant capacity of the different papers was evaluated based on scavenging 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and tyrosinase inhibition kinetics, and the release of aromatic volatile oils was determined by HSPME-GC-MS. Differences in performance were observed: the active papers were more efficient at avoiding weight loss and mushroom browning when compared to the non-active paraffin-based papers. The efficiency increased when the bottom and walls of the trays were covered rather than the bottom alone. Better results were observed when cinnamon was incorporated as emulsion paraffin instead of a solid.<br /> (Copyright © 2014 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7072
Volume :
170
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
25306314
Full Text :
https://doi.org/10.1016/j.foodchem.2014.08.032