Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran.
Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran.
J Sci Food Agric. 2018 Oct;98(13):5112-5119. doi: 10.1002/jsfa.9050. Epub 2018 Jun 5.
One of the main problems in the button mushroom industry is the rapid deterioration of fruit bodies after harvest. Today, nanotechnology has become a more reliable technique to improve the quality of products in food packaging. In the present study, the effectiveness of chitosan nanoparticles containing Citrus aurantium essential oil on postharvest quality of white button mushroom was examined and compared to essential oil fumigation and control treatments.
Based on high-resolution transmission electron microscopy and dynamic light scattering, nanoparticles exhibited a spherical shape of 20-60 nm diameter. The results revealed that the application of chitosan nanoparticles loaded with C. aurantium oil significantly decelerated the rate of color change, weight loss and firmness compared to fumigation with essential oil and control treatments. Treatment of fruit bodies with chitosan nanoparticles loaded with C. aurantium oil promoted the accumulation of phenolic compounds and ascorbic acid, and resulted in increases in catalase and superoxide dismutase and a decrease in polyphenol oxidase activities, as the highest antioxidant capacity was observed after 15 days of cold storage.
This present research demonstrates that gradual release of C. aurantium essential oil from chitosan nanoparticles could be an effective and practical method for extending the shelf life of white button mushroom up to 15 days without significant decrease in antioxidant capacity. © 2018 Society of Chemical Industry.
在纽扣蘑菇产业中，主要问题之一是果实收获后迅速恶化。如今，纳米技术已成为改善食品包装产品质量的更可靠技术。在本研究中，研究了载有柑橘精油的壳聚糖纳米粒子对白色纽扣蘑菇采后品质的影响，并将其与精油熏蒸和对照处理进行了比较。
基于高分辨率透射电子显微镜和动态光散射，纳米粒子呈现出 20-60nm 直径的球形。结果表明，与精油熏蒸和对照处理相比，壳聚糖纳米粒子负载柑橘精油的应用显著减缓了颜色变化、失重和硬度的速率。用载有柑橘精油的壳聚糖纳米粒子处理的果实体促进了酚类化合物和抗坏血酸的积累，导致过氧化氢酶和超氧化物歧化酶的增加和多酚氧化酶活性的降低，因为在冷藏 15 天后观察到最高的抗氧化能力。
本研究表明，壳聚糖纳米粒子中柑橘精油的缓慢释放可能是一种有效且实用的方法，可以将白色纽扣蘑菇的货架期延长至 15 天，而不会显著降低抗氧化能力。 © 2018 化学工业协会。
