Packaging of Fresh Sliced Mushrooms with Essential Oils Vapours: A New Technology for Maintaining Quality and Extending Shelf Life
The use of vapour of essential oils (EOs) through an innovative pilot-plant packaging device was studied to preserve the quality of sliced mushrooms during storage. A mix of EOs (eugenol, bergamot EO, and grapefruit EO) was vaporized (100 and 125 µL L<sup>−1</sup>) and applied during pac...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/6/1196 |
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| author | Antonio López-Gómez María Ros-Chumillas Alejandra Navarro-Martínez Marta Barón Laura Navarro-Segura Amaury Taboada-Rodríguez Fulgencio Marín-Iniesta Ginés Benito Martínez-Hernández |
| author_facet | Antonio López-Gómez María Ros-Chumillas Alejandra Navarro-Martínez Marta Barón Laura Navarro-Segura Amaury Taboada-Rodríguez Fulgencio Marín-Iniesta Ginés Benito Martínez-Hernández |
| author_sort | Antonio López-Gómez |
| collection | DOAJ |
| description | The use of vapour of essential oils (EOs) through an innovative pilot-plant packaging device was studied to preserve the quality of sliced mushrooms during storage. A mix of EOs (eugenol, bergamot EO, and grapefruit EO) was vaporized (100 and 125 µL L<sup>−1</sup>) and applied during packaging of sliced mushrooms under modified atmosphere packaging (MAP); then, the product quality was studied during cold storage up to 12 days. The highest colour changes of EOs125 samples, which were observed in the mushroom stipe, were not observed with the EOs100 atmosphere. Thus, the high polyphenoloxidase activity observed in untreated samples after 5–7 days was highly controlled with the vapour EOs atmospheres. Furthermore, the visual appearance scores of EOs100 samples were still over the limit of usability, while untreated samples were already below this threshold after 5 days of storage. A strong bacteriostatic effect was achieved with vapour EOs, reducing the <i>Pseudomonas</i> spp. (the main microbial genus in cultivated mushrooms) growth by ≈1.7 log CFU g<sup>−1</sup>, regardless of the EOs dose, after 12 days. The activity of phenyl ammonia lyase was also reduced up to ≈0.4 enzymatic units with the EOs100 treatment. Conclusively, packaging of sliced mushrooms under an atmosphere enriched with 100 µL L<sup>−1</sup> EOs vapour highly controlled the quality loss of sliced mushrooms owing to their enzymatic inhibition and high bacteriostatic effect. |
| first_indexed | 2024-03-10T11:02:57Z |
| format | Article |
| id | doaj.art-ed0c5be35a9040d1b991812b591aa3d6 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T11:02:57Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ed0c5be35a9040d1b991812b591aa3d62023-11-21T21:23:41ZengMDPI AGFoods2304-81582021-05-01106119610.3390/foods10061196Packaging of Fresh Sliced Mushrooms with Essential Oils Vapours: A New Technology for Maintaining Quality and Extending Shelf LifeAntonio López-Gómez0María Ros-Chumillas1Alejandra Navarro-Martínez2Marta Barón3Laura Navarro-Segura4Amaury Taboada-Rodríguez5Fulgencio Marín-Iniesta6Ginés Benito Martínez-Hernández7Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, SpainFood Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, SpainFood Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, SpainFood Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, SpainFood Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, SpainGroup of Research Food Biotechnology-BTA, Department of Food Science, Nutrition and Bromatology, University of Murcia, Campus de Espinardo, 30100 Murcia, SpainGroup of Research Food Biotechnology-BTA, Department of Food Science, Nutrition and Bromatology, University of Murcia, Campus de Espinardo, 30100 Murcia, SpainBiotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Edif I+D+I, Campus Muralla del Mar, 30202 Cartagena, SpainThe use of vapour of essential oils (EOs) through an innovative pilot-plant packaging device was studied to preserve the quality of sliced mushrooms during storage. A mix of EOs (eugenol, bergamot EO, and grapefruit EO) was vaporized (100 and 125 µL L<sup>−1</sup>) and applied during packaging of sliced mushrooms under modified atmosphere packaging (MAP); then, the product quality was studied during cold storage up to 12 days. The highest colour changes of EOs125 samples, which were observed in the mushroom stipe, were not observed with the EOs100 atmosphere. Thus, the high polyphenoloxidase activity observed in untreated samples after 5–7 days was highly controlled with the vapour EOs atmospheres. Furthermore, the visual appearance scores of EOs100 samples were still over the limit of usability, while untreated samples were already below this threshold after 5 days of storage. A strong bacteriostatic effect was achieved with vapour EOs, reducing the <i>Pseudomonas</i> spp. (the main microbial genus in cultivated mushrooms) growth by ≈1.7 log CFU g<sup>−1</sup>, regardless of the EOs dose, after 12 days. The activity of phenyl ammonia lyase was also reduced up to ≈0.4 enzymatic units with the EOs100 treatment. Conclusively, packaging of sliced mushrooms under an atmosphere enriched with 100 µL L<sup>−1</sup> EOs vapour highly controlled the quality loss of sliced mushrooms owing to their enzymatic inhibition and high bacteriostatic effect.https://www.mdpi.com/2304-8158/10/6/1196EOs-MAP packagingeugenolpolyphenoloxidasephenyl ammonia lyasequalityphenolic compounds |
| spellingShingle | Antonio López-Gómez María Ros-Chumillas Alejandra Navarro-Martínez Marta Barón Laura Navarro-Segura Amaury Taboada-Rodríguez Fulgencio Marín-Iniesta Ginés Benito Martínez-Hernández Packaging of Fresh Sliced Mushrooms with Essential Oils Vapours: A New Technology for Maintaining Quality and Extending Shelf Life Foods EOs-MAP packaging eugenol polyphenoloxidase phenyl ammonia lyase quality phenolic compounds |
| title | Packaging of Fresh Sliced Mushrooms with Essential Oils Vapours: A New Technology for Maintaining Quality and Extending Shelf Life |
| title_full | Packaging of Fresh Sliced Mushrooms with Essential Oils Vapours: A New Technology for Maintaining Quality and Extending Shelf Life |
| title_fullStr | Packaging of Fresh Sliced Mushrooms with Essential Oils Vapours: A New Technology for Maintaining Quality and Extending Shelf Life |
| title_full_unstemmed | Packaging of Fresh Sliced Mushrooms with Essential Oils Vapours: A New Technology for Maintaining Quality and Extending Shelf Life |
| title_short | Packaging of Fresh Sliced Mushrooms with Essential Oils Vapours: A New Technology for Maintaining Quality and Extending Shelf Life |
| title_sort | packaging of fresh sliced mushrooms with essential oils vapours a new technology for maintaining quality and extending shelf life |
| topic | EOs-MAP packaging eugenol polyphenoloxidase phenyl ammonia lyase quality phenolic compounds |
| url | https://www.mdpi.com/2304-8158/10/6/1196 |
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