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Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons.
| Content Provider | Semantic Scholar |
|---|---|
| Author | Poverenov, Elena Arnon-Rips, Hadar Zaitsev, Yana Danay, Ofer Horev, Batia Bilbao-Sainz, Cristina Mchugh, T. H. Rodov, Victor |
| Copyright Year | 2018 |
| Abstract | The possibility of usage mushroom industry wastage, as a source of antimicrobial biopolymer chitosan to form active edible coatings was studied. It was found that the champignon stipe, an underutilized part of the mushroom, gave rise to a higher chitosan yield than caps (176 vs. 105 mg/g). Fungal chitosan caused a total growth inhibition of the Saccharomyces cerevisiae yeast and Escherichia coli bacteria at concentrations of 1% and 2%, respectively. The fungal chitosan-based edible coatings were applied on fresh-cut melons and found to enhance fruit firmness, inhibit off-flavors and reduce the microbial counts (up to 4 log CFU/g). Volatiles profile showed the coated melons have a higher content of esters responsible for fruit flavor (79.93% and 57.15% for fungal chitosan coated melon and uncoated melon, respectively). This study demonstrates that waste from the mushroom industry can be utilized for the production of non-animal sourced chitosan to form active edible coatings. |
| Starting Page | 233 |
| Ending Page | 241 |
| Page Count | 9 |
| File Format | PDF HTM / HTML |
| DOI | 10.1016/j.foodchem.2018.06.045 |
| PubMed reference number | 30064752 |
| Journal | Medline |
| Volume Number | 268 |
| Alternate Webpage(s) | https://9e96f6b8-8ed7-426a-9ba6-09d436249576.filesusr.com/ugd/987c33_33afb83d7db64d2f97121ab118c413a8.pdf |
| Journal | Food chemistry |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
