Nano-chitosan-Aloe Vera Coating with Tomato Seed Protein Hydrolyzate for Preserving Button Mushroom (Agaricus bisporus) Quality

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2025-02-19 DOI:10.1007/s11483-024-09924-9

Mahsa Falahati, Peiman Ariaii, Zhaleh Khoshkhoo, Gholamhassan Asadi, Seyed Ebrahim Hosseini

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Abstract

Button mushroom (Agaricus bisporus) is a widely consumed edible mushroom, but its quality deteriorates rapidly after harvest. Therefore, the use of edible coatings with natural preservative compounds is essential for delaying microbial growth and maintaining mushroom quality. This study examined the effects of a nano-chitosan (NC) and aloe vera (AV) edible coating combined with tomato seed protein hydrolyzate (TPH) as a natural preservative on the chemical, microbial, and organoleptic properties of button mushrooms. TPH was prepared using the enzyme Alcalase. Five edible films containing NC, NC-AV, and varying concentrations of TPH (0%, 0.5%, 1%, 1.5%) were produced. The relationship between the concentration of TPH and the resulting physicochemical properties was investigated. The shelf lives of coated mushrooms were evaluated during 16 days of refrigerated storage (4 ± 1 °C). Results showed that TPH had high levels of protein (90.16%), hydrophobic amino acids (31.78%), and aromatic amino acids (11.74%). The produced films exhibited significant antioxidant and antimicrobial activities, with improvements observed at higher concentrations of TPH (P < 0.05). The interaction between the protein hydrolyzate film and the mushroom’s natural proteins may enhance nutrient retention and stability. Compared to uncoated mushrooms, the nanocomposite coatings significantly reduced physicochemical changes, quality degradation, and microbial spoilage. Increased concentrations of TPH further enhanced browning inhibition, free radical scavenging, and reduction of microbial spoilage (P < 0.05). Sensory evaluation indicated that the sample containing 1.5% TPH had the highest overall acceptance. The NC-AV composite coating containing TPH effectively extended the shelf life of button mushrooms by approximately 8 days.

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金针菇（双孢蘑菇）是一种广泛食用的食用菌，但其质量在收获后会迅速下降。因此，使用含有天然防腐化合物的可食用涂层对于延缓微生物生长和保持蘑菇品质至关重要。本研究考察了纳米壳聚糖（NC）和芦荟（AV）食用涂层与作为天然防腐剂的番茄籽蛋白水解物（TPH）相结合对金针菇化学、微生物和感官特性的影响。TPH 是用 Alcalase 酶制备的。制作了五种含有 NC、NC-AV 和不同浓度 TPH（0%、0.5%、1%、1.5%）的食用薄膜。研究了 TPH 浓度与所产生的理化特性之间的关系。在 16 天的冷藏储存（4 ± 1 °C）期间，对涂层蘑菇的保质期进行了评估。结果表明，TPH 含有大量蛋白质（90.16%）、疏水氨基酸（31.78%）和芳香氨基酸（11.74%）。生产出的薄膜具有明显的抗氧化和抗菌活性，TPH 浓度越高，活性越强（P < 0.05）。蛋白水解物薄膜与蘑菇天然蛋白质之间的相互作用可能会提高营养保留率和稳定性。与未涂覆的蘑菇相比，纳米复合涂层显著减少了理化变化、质量退化和微生物腐败。增加 TPH 的浓度可进一步增强褐变抑制、自由基清除和微生物腐败的减少（P < 0.05）。感官评估表明，含 1.5% TPH 的样品总体接受度最高。含 TPH 的 NC-AV 复合涂层可有效延长金针菇的保质期约 8 天。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.