Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India.
J Food Sci. 2024 Sep;89(9):5319-5334. doi: 10.1111/1750-3841.17255. Epub 2024 Jul 23.
The whole white button mushrooms (WWBMs) are highly perishable due to susceptibility to microbial spoilage. This study explored the potential of pulsed light (PL) treatment for decontamination and shelf-life extension of WWBM. WWBM surface was inoculated with Escherichia coli, Listeria monocytogenes, and Aspergillus niger spores (8.1, 8.0, and 8.05 log CFU/g, respectively) and tested for inactivation against various PL intensities (fluence 0.13-0.75 J/cm). The kinetics and mechanism of microbial inactivation were explored, and shelf life was determined at 4, 20, and 37°C. Microbial inactivation increased with increasing PL intensity. PL-induced microbial inactivation was well explained by Weibull model with shape parameters (β-value) for E. coli, L. monocytogenes, A. niger, aerobic mesophiles, and yeast and mold as 0.87, 0.92, 0.91, 0.89, and 0.94, respectively. PL-treatment at 0.75 J/cm resulted in >5-log cycle reduction in all inoculated and natural microorganisms. Exposure to PL led to collapse of cellular structure, ruptured cell wall, and leakage of cellular material in all microorganisms and spores along with alterations in nucleic acid and lipid bands. At 4°C, maximum shelf life of 5 days was achieved when WWBM was exposed at 0.75 J/cm. The WWBM retained 83.3% phenolics, 83.9% antioxidant capacity, and 77.4% vitamin D at 4°C while reducing the polyphenol oxidase and peroxidase activity by 89% and 79%. The degradation rate for quality parameters increased with storage temperature. The activation energy of the browning index affirmed it as the most sensitive quality attribute during storage. The study concluded the potential of PL treatment to prolong the shelf life of WWBM.
整个白蘑菇（WWBMs）由于易受微生物腐败的影响，因此极易腐烂。本研究探索了脉冲光（PL）处理对 WWBM 除菌和延长货架期的潜力。将 WWBM 表面接种大肠杆菌、单核细胞增生李斯特菌和黑曲霉孢子（分别为 8.1、8.0 和 8.05 log CFU/g），并测试了各种 PL 强度（剂量 0.13-0.75 J/cm）下的杀菌效果。研究了微生物失活动力学和机制，并在 4、20 和 37°C 下确定了货架期。微生物失活随 PL 强度的增加而增加。PL 诱导的微生物失活很好地用 Weibull 模型解释，其形状参数（β 值）大肠杆菌、单核细胞增生李斯特菌、黑曲霉、需氧中温菌和酵母和霉菌分别为 0.87、0.92、0.91、0.89 和 0.94。PL 处理 0.75 J/cm 可使所有接种和自然微生物减少>5 个对数周期。PL 处理导致所有微生物和孢子的细胞结构崩溃、细胞壁破裂和细胞物质泄漏，同时核酸和脂质带发生变化。在 4°C 下，当 WWBM 在 0.75 J/cm 下暴露时，货架期最长可达 5 天。WWBM 在 4°C 下保留了 83.3%的酚类物质、83.9%的抗氧化能力和 77.4%的维生素 D，同时将多酚氧化酶和过氧化物酶活性降低了 89%和 79%。质量参数的降解速率随储存温度的升高而增加。褐变指数的活化能证实其是储存过程中最敏感的质量特性。该研究得出结论，PL 处理有潜力延长 WWBM 的货架期。
