Development and characterization of nano biopolymer containing cumin oil as a new approach to enhance antioxidant properties of button mushroom

The aim of present study was to design a controlled release system using Cuminum cyminum essential oil loaded chitosan nanoparticles (CEO-CSNPs) and evaluate its effect on catalase (CAT), glutathione reductase (GR), peroxidase (POD) activity and ascorbic acid content of Agaricus bisporus fruit bodies during 20 days of storage at 4 °C. The success of encapsulation was evaluated through TEM, DLS, FT-IR and spectrophotometry and its release behavior was studied in buffer solutions with different pH. The CEO-CSNPs exhibited an average size of 30 to 80 nm with a spherical shape. Encapsulation efficiency (EE) and loading capacity (LC) were 4.46 to 17.89% and 2.47 to 6.68%, respectively. The highest CAT and GR activity was observed in samples packed with CEO-CSNPs after 15 days of storage. In contrast, POD activity reached a peak at the end of storage in control samples. Interestingly, after 20 days the level of POD increased 17.13% in CEO-CSNPs treatment, as compared with the initial level of the mentioned enzyme. At the end of storage, ascorbic acid content in samples treated with CEO-CSNPs was significantly higher than that detected in the control samples. In brief, application of CEO loaded chitosan nanoparticles in packages effectively increased the antioxidant activity in white button mushroom and showed promising results for extending the shelf life of treated samples.