Microbiological Assessment of White Button Mushrooms with an Edible Film Coating
The development of edible coatings incorporating bioextracts from mushrooms native to Portuguese forests aims to enhance the value of the endogenous forest and mycological resources by harnessing their potential as a source of antimicrobial and antioxidant compounds. Edible coatings represent an imp...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-08-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/16/3061 |
| _version_ | 1797584773621743616 |
|---|---|
| author | Margarida Machado Borges Ana Sofia Simões Carla Miranda Hélia Sales Rita Pontes João Nunes |
| author_facet | Margarida Machado Borges Ana Sofia Simões Carla Miranda Hélia Sales Rita Pontes João Nunes |
| author_sort | Margarida Machado Borges |
| collection | DOAJ |
| description | The development of edible coatings incorporating bioextracts from mushrooms native to Portuguese forests aims to enhance the value of the endogenous forest and mycological resources by harnessing their potential as a source of antimicrobial and antioxidant compounds. Edible coatings represent an important pathway to decreasing food waste and contributing to implementing a circular bioeconomy. The coating should result in product valorization through improved preservation/conservation, increased shelf life, as well as enhancement of its antioxidant and enzymatic properties. To evaluate the effectiveness of an edible coating on fungal food matrices, a 14-day shelf-life study was conducted, wherein both coated and untreated mushrooms were examined under controlled storage temperatures of 4 °C and 9.3 °C. <i>Agaricus bisporus</i> was chosen as the food matrix for its bioeconomy significance, and <i>Pleurotus eryngii</i> was selected for the preparation of the food-based coating due to its profile of bioactive compounds. Microbiological analysis and physicochemical monitoring were conducted on the food matrices and the coating. Coated mushrooms had less mass loss and color change, and had better texture after 14 days. Microbiological analysis revealed that the coating had no antimicrobial activity. Overall, the coating improved the shelf life of the coated mushrooms but had less effect on the microbial community. |
| first_indexed | 2024-03-10T23:56:26Z |
| format | Article |
| id | doaj.art-9228df993fab4486bd337ca0a1612e7b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T23:56:26Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9228df993fab4486bd337ca0a1612e7b2023-11-19T01:06:14ZengMDPI AGFoods2304-81582023-08-011216306110.3390/foods12163061Microbiological Assessment of White Button Mushrooms with an Edible Film CoatingMargarida Machado Borges0Ana Sofia Simões1Carla Miranda2Hélia Sales3Rita Pontes4João Nunes5Association BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição n2, 3405-155 Oliveira do Hospital, PortugalAssociation BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição n2, 3405-155 Oliveira do Hospital, PortugalAssociation BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição n2, 3405-155 Oliveira do Hospital, PortugalAssociation BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição n2, 3405-155 Oliveira do Hospital, PortugalAssociation BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição n2, 3405-155 Oliveira do Hospital, PortugalAssociation BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição n2, 3405-155 Oliveira do Hospital, PortugalThe development of edible coatings incorporating bioextracts from mushrooms native to Portuguese forests aims to enhance the value of the endogenous forest and mycological resources by harnessing their potential as a source of antimicrobial and antioxidant compounds. Edible coatings represent an important pathway to decreasing food waste and contributing to implementing a circular bioeconomy. The coating should result in product valorization through improved preservation/conservation, increased shelf life, as well as enhancement of its antioxidant and enzymatic properties. To evaluate the effectiveness of an edible coating on fungal food matrices, a 14-day shelf-life study was conducted, wherein both coated and untreated mushrooms were examined under controlled storage temperatures of 4 °C and 9.3 °C. <i>Agaricus bisporus</i> was chosen as the food matrix for its bioeconomy significance, and <i>Pleurotus eryngii</i> was selected for the preparation of the food-based coating due to its profile of bioactive compounds. Microbiological analysis and physicochemical monitoring were conducted on the food matrices and the coating. Coated mushrooms had less mass loss and color change, and had better texture after 14 days. Microbiological analysis revealed that the coating had no antimicrobial activity. Overall, the coating improved the shelf life of the coated mushrooms but had less effect on the microbial community.https://www.mdpi.com/2304-8158/12/16/3061edible coatings and filmsfood microbiologyfood preservationmicrobial analysismushroomsshelf life |
| spellingShingle | Margarida Machado Borges Ana Sofia Simões Carla Miranda Hélia Sales Rita Pontes João Nunes Microbiological Assessment of White Button Mushrooms with an Edible Film Coating Foods edible coatings and films food microbiology food preservation microbial analysis mushrooms shelf life |
| title | Microbiological Assessment of White Button Mushrooms with an Edible Film Coating |
| title_full | Microbiological Assessment of White Button Mushrooms with an Edible Film Coating |
| title_fullStr | Microbiological Assessment of White Button Mushrooms with an Edible Film Coating |
| title_full_unstemmed | Microbiological Assessment of White Button Mushrooms with an Edible Film Coating |
| title_short | Microbiological Assessment of White Button Mushrooms with an Edible Film Coating |
| title_sort | microbiological assessment of white button mushrooms with an edible film coating |
| topic | edible coatings and films food microbiology food preservation microbial analysis mushrooms shelf life |
| url | https://www.mdpi.com/2304-8158/12/16/3061 |
| work_keys_str_mv | AT margaridamachadoborges microbiologicalassessmentofwhitebuttonmushroomswithanediblefilmcoating AT anasofiasimoes microbiologicalassessmentofwhitebuttonmushroomswithanediblefilmcoating AT carlamiranda microbiologicalassessmentofwhitebuttonmushroomswithanediblefilmcoating AT heliasales microbiologicalassessmentofwhitebuttonmushroomswithanediblefilmcoating AT ritapontes microbiologicalassessmentofwhitebuttonmushroomswithanediblefilmcoating AT joaonunes microbiologicalassessmentofwhitebuttonmushroomswithanediblefilmcoating |