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Influence of cellulose nanocrystals gellan gum-based coating on color and respiration rate of Agaricus bisporus mushrooms

Criado, Paula, Fraschini, Carole, Shankar, Shiv, Salmieri, Stéphane et Lacroix, Monique ORCID: https://orcid.org/0000-0002-2042-4033 (2021). Influence of cellulose nanocrystals gellan gum-based coating on color and respiration rate of Agaricus bisporus mushrooms Journal of Food Science , vol. 86 , nº 2. p. 420-425. DOI: 10.1111/1750-3841.15580.

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Résumé

The edible coating has been used for covering fruits and vegetables, bringing surface protection, and extending product shelf-life. Due to the outstanding properties, nanomaterials have become a part of the packaging/coating new generation, demonstrating improvements in the barrier capacity of materials starting from construction products to the food industry. In the food industry, on the other hand, Agaricus bisporus mushrooms have a limited shelf-life from 1 to 3 days because of their high respiration rate and enzymatic browning. With the aim to reduce these two parameters and prevent rapid senescence, the objective of this study was to incorporate a natural source of nanomaterials (cellulose nanocrystals (CNCs) into a gellan gum-based coating and sprayed the surface of the mushrooms with the coating material. To evaluate the effect of CNCs, oxygen consumption, carbon dioxide production rate, and color change were recorded during the mushroom storage at 4 ± 1 °C. Results showed that all coatings were able to decrease total color change (ΔE) of mushrooms from 12 to 8 at day 10 when the coating was applied in all samples compared to control. In addition, significant differences were observed in the respiration rate when CNCs were added to the mushrooms. Oxygen consumption results exhibited a 44 mL O(2) /kg · day production at day 5 with 20% CNCs compared to 269 mL O(2) /kg · day observed in noncoated samples. This trend was similarly observed in the carbon dioxide production rate. PRACTICAL APPLICATION: With this research, it was remarkable to see the presence of CNCs in the coating solution reduced the respiration rate and increased the shelf-life of mushrooms. Similar applications can be industrially scaled-up to protect fruits and vegetables by CNCs-based coating or packaging materials. A variety of sustainable materials are available nowadays that serve as packaging matrix, and scientists are working on expanding the compatibility of these nanomaterials. In addition, it has been studied that CNCs enhance the degradation of polymers, an effort that many companies are making to reduce the environmental impact in their products.

Type de document: Article
Mots-clés libres: CNCs; Color; Mushrooms; Nanotechnology
Centre: Centre INRS-Institut Armand Frappier
Date de dépôt: 22 juin 2022 19:23
Dernière modification: 22 juin 2022 19:23
URI: https://espace.inrs.ca/id/eprint/12319

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