Effect of Some Polysaccharide-Based Edible Coatings on Fresh White Button Mushroom (<i>Agaricus bisporus</i>) Quality during Cold Storage
Alina Mădălina Pleșoianu | Violeta Nour
This study investigated the effects of pectin, chitosan, sodium alginate, and carboxymethyl cellulose-based edible coatings, individually and/or in combination with <i>N</i>-acetyl cysteine as an antibrowning agent, on some physical, chemical, and antioxidant properties of white button mushrooms. The weight loss, color change, browning index, degree of cap opening, soluble solid content, total phenolic content, antioxidant activity and malondialdehyde content of control and coated mushrooms were evaluated during 14 days of storage at 4 ± 1°C. All coatings, both alone and with N-acetyl-cisteine, delayed weight loss and cap opening in mushrooms compared with the control. Sodium alginate was the most effective in controlling weight loss, followed by carboxymetyhyl cellulose, chitosan and pectin. The browning process and lipid peroxidation were best controlled by sodium alginate followed by pectin coatings, while chitosan coating determined a significant increase in the browning index. Coated samples showed significantly higher total phenolic content and antioxidant activity as compared with the control throughout storage. The treatment with <i>N</i>-acetyl cysteine was not effective for mushrooms as it resulted in a significant increase in the browning index in all coated samples. The results suggest that sodium alginate and pectin coatings could be recommended for extending the shelf life of white button mushrooms.
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