Preparation and coating application of γ-polyglutamic acid hydrogel to improve storage life and quality of shiitake mushrooms

被引：24
|
作者：
Tao, Lu [1 ]
Long, Haiyin [1 ]
Zhang, Jinfeng [1 ]
Qi, Liyang [1 ]
Zhang, Sen [1 ]
Li, Tuoping [1 ]
Li, Suhong [1 ]
机构：
[1] Shenyang Agr Univ, Coll Food Sci, Shenyang 110161, Peoples R China
来源：
FOOD CONTROL | 2021年 / 130卷
关键词：
gamma-PGA hydrogel; Polyethylene glycol diglycidyl ether; Swelling property; Shiitake mushrooms; Browning; Storage; LENTINUS-EDODES; SHELF-LIFE; CAPACITY; CHITOSAN; PGA;
D O I：
10.1016/j.foodcont.2021.108404
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
gamma-polyglutamic acid (gamma-PGA) hydrogel was prepared by chemical crosslinking with polyethylene glycol diglycidyl ether (PGDE) as the crosslinking agent. Coating treatments with gamma-PGA hydrogel improved the storage life and quality of shiitake mushrooms. Among them, 1.0% (w/v) gamma-PGA hydrogel exhibited highest preservation effects during storage, compared with control and other treatments. Coating of 1.0% gamma-PGA hydrogel significantly inhibited the decay, water and weight losses, and vitamin C degradation of shiitake mushrooms during storage. Meanwhile, it also obviously suppressed the polyphenol oxidase (PPO) activity, consequently inhibited the browning of shiitake mushrooms during storage. Moreover, shiitake mushrooms maintained good sensory qualities by coating of 1.0% gamma-PGA hydrogel, and extended its storage life to 30 days at 4 degrees C. These results indicated the coating application potential of gamma-PGA hydrogel in industrial preservation of shiitake mushrooms.
引用
收藏
页数：10
相关论文
共 50 条
  • [21] Maintaining the Quality and Storage Life of Button Mushrooms (Agaricus bisporus) with Gum, Agar, Sodium Alginate, Egg White Protein, and Lecithin Coating
    Cavusoglu, Seyda
    Uzun, Yusuf
    Yilmaz, Nurettin
    Ercisli, Sezai
    Eren, Erkan
    Ekiert, Halina
    Elansary, Hosam O.
    Szopa, Agnieszka
    JOURNAL OF FUNGI, 2021, 7 (08)
  • [22] Intensive pulsed light pretreatment combined with controlled temperature and humidity for convection drying to reduce browning and improve quality of dried shiitake mushrooms
    Zhang, Jin
    Yagoub, Abu ElGasim A.
    Sun, Yanhui
    Mujumdar, Arun
    Ma, Haile
    Wahia, Hafida
    Zhou, Cunshan
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2021, 101 (13) : 5608 - 5617
  • [23] Controlled atmosphere storage and edible coating effects on storage life and quality of tomatoes
    Tasdelen, O
    Bayindirli, L
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1998, 22 (04) : 303 - 320
  • [24] Effect of Chitosan Coating Enriched with Thyme Oil on Postharvest Quality and Shelf Life of Shiitake Mushroom (Lentinus edodes)
    Jiang, Tianjia
    Feng, Lifang
    Zheng, Xiaolin
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2012, 60 (01) : 188 - 196
  • [25] Post-harvest application of boric acid on grapes to improve the shelf life and maintain the quality
    Li, Hui-jie
    Guo, Da-long
    HORTICULTURAL SCIENCE, 2023, 50 (03) : 199 - 207
  • [26] A mobile application to improve the quality of life via exercise
    Costa, Jason
    Fazendeiro, Paulo
    Ferreira, Filipe
    2016 IEEE 12TH INTERNATIONAL CONFERENCE ON INTELLIGENT COMPUTER COMMUNICATION AND PROCESSING (ICCP), 2016, : 55 - 62
  • [27] Effects of 1-Methylcyclopropene, Gibberellic Acid, and Aloe vera Coating on Lime Storage Life and Fruit Quality
    Lerslerwong, Ladawan
    Buapuean, Chompoonut
    Rugkong, Adirek
    Bunya-Atichart, Kanokporn
    HORTICULTURE JOURNAL, 2023, 92 (02): : 125 - 133
  • [28] Effects of chitosan coating and storage position on quality and shelf life of eggs
    Kim, Su Hyun
    Youn, Dal Kyoung
    No, Hong Kyoon
    Choi, Sang Won
    Prinyawiwatkul, Witoon
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2009, 44 (07): : 1351 - 1359
  • [29] Efficacy of Antimicrobial Pullulan-Based Coating to Improve Internal Quality and Shelf-Life of Chicken Eggs During Storage
    Morsy, Mohamed K.
    Sharoba, Ashraf M.
    Khalaf, Hassan H.
    El-Tanahy, Hassan H.
    Cutter, Catherine N.
    JOURNAL OF FOOD SCIENCE, 2015, 80 (05) : M1066 - M1074
  • [30] Combination of sodium erythorbate and citric acid with MAP, extended storage life of sliced oyster mushrooms
    Ventura-Aguilar, R. I.
    Colinas-Leon, M. T.
    Bautista-Banos, S.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 79 : 437 - 444
12345