Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons.
作者： Elena Poverenov , Hadar Arnon-Rips , Yana Zaitsev , Viki Bar , Ofer Danay
DOI: 10.1016/J.FOODCHEM.2018.06.045
关键词: Food science 、 Mushroom 、 Melon 、 Food preservation 、 Agaricales 、 Stipe (botany) 、 Chemistry 、 Chitosan 、 Biopolymer 、 Cucurbitaceae
摘要: The possibility of usage mushroom industry wastage, as a source antimicrobial biopolymer chitosan to form active edible coatings was studied. It found that the champignon stipe, an underutilized part mushroom, gave rise higher yield than caps (176 vs. 105 mg/g). Fungal caused total growth inhibition Saccharomyces cerevisiae yeast and Escherichia coli bacteria at concentrations 1% 2%, respectively. fungal chitosan-based were applied on fresh-cut melons enhance fruit firmness, inhibit off-flavors reduce microbial counts (up 4 log CFU/g). Volatiles profile showed coated have content esters responsible for flavor (79.93% 57.15% melon uncoated melon, respectively). This study demonstrates waste from can be utilized production non-animal sourced coatings.
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