Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584302 | Food Chemistry | 2018 | 33 Pages |
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. 105â¯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 4â¯logâ¯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.
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Authors
Elena Poverenov, Hadar Arnon-Rips, Yana Zaitsev, Viki Bar, Ofer Danay, Batia Horev, Cristina Bilbao-Sainz, Tara McHugh, Victor Rodov,