Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre (CIC), INRS Armand-Frappier, Health and Biotechnology Centre, University of Quebec, 531 Boulevard des Prairies, Laval, QC, H7V 1B7, Canada.
FPInnovations, 570 boulevard Saint Jean, Pointe-Claire, QC, H9R 3J9, Canada.
J Food Sci. 2021 Feb;86(2):420-425. doi: 10.1111/1750-3841.15580. Epub 2021 Jan 12.
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 /kg · day production at day 5 with 20% CNCs compared to 269 mL O /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.
可食用涂层已被用于覆盖水果和蔬菜，提供表面保护并延长产品的保质期。由于其出色的性能，纳米材料已成为包装/涂层新一代的一部分，从建筑产品到食品工业，它们在材料的阻隔能力方面都得到了改善。另一方面，由于双孢蘑菇呼吸速率高和酶促褐变，其货架期有限，只有 1 到 3 天。为了降低这两个参数并防止快速衰老，本研究的目的是将天然来源的纳米材料（纤维素纳米晶体（CNC））掺入到结冷胶基涂层中，并将涂层材料喷涂在蘑菇表面。为了评估 CNC 的效果，在 4±1°C 下储存蘑菇时记录了氧气消耗、二氧化碳生成率和颜色变化。结果表明，与对照相比，在所有样品中都涂覆涂层时，所有涂层都能够将蘑菇的总色差（ΔE）从第 10 天的 12 降低到 8。此外，当将 CNC 添加到蘑菇中时，呼吸速率也有明显差异。氧气消耗结果显示，在第 5 天用 20% CNC 处理时，每公斤蘑菇每天产生 44 毫升 O/公斤·天，而未涂覆样品中观察到的每天 269 毫升 O/公斤·天。在二氧化碳生成率方面也观察到类似的趋势。实际应用：通过这项研究，值得注意的是，涂层溶液中存在 CNC 可降低呼吸速率并延长蘑菇的保质期。类似的应用可以在工业上扩大规模，通过基于 CNC 的涂层或包装材料来保护水果和蔬菜。现在有多种可持续材料可用作包装基质，科学家们正在努力扩大这些纳米材料的兼容性。此外，已经研究表明 CNCs 可增强聚合物的降解，许多公司都在努力减少其产品对环境的影响。
