scholarly journals Effect of Coatings Using Titanium Dioxide Nanoparticles and Chitosan Films on Oxidation during Storage on White Button Mushroom

Crystals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 603
Author(s):  
Ebtihal Khojah ◽  
Rokayya Sami ◽  
Mahmoud Helal ◽  
Abeer Elhakem ◽  
Nada Benajiba ◽  
...  
Keyword(s):  
Titanium Dioxide ◽  
Shelf Life ◽  
Titanium Dioxide Nanoparticles ◽  
Co2 Production ◽  
Coating Films ◽  
Button Mushroom ◽  
Coating Materials ◽  
White Button Mushroom ◽  
Nano Coating ◽  
Chitosan Films

White button mushroom or (Agaricus bisporus) is known as a healthy foodstuff with several nutrients, polyphenols, proteins, and dietary fibers. Mushrooms have a short shelf-life, approximately three to four days at commercial storage and about eight days under chilling conditions. In the current study, titanium dioxide nanoparticles and chitosan films were used as novel active coating materials with the addition of thymol and tween (T and T) as food preservatives to prolong mushroom shelf life up to 12 days. Chitosan, Chitosan-Nano, and Chitosan-Nano/TT were used as coating materials, while water was used as control. Chitosan-Nano/TT film reported the lowest peroxidase activity (0.005 U kg−1 FW) and the highest superoxide dismutase activity (4.033 U kg−1 FW), while catalase activity in Chitosan-Nano film was (0.45 U kg−1 FW). Chitosan-Nano film enhanced the reactive oxygen species production levels, DPPH radicals (74.70%), and malondialdehyde content (1.68 µmol kg−1FW). Chitosan-Nano/TT film preserved the respiration rates (O2 consumption −0.026 mmol s−1kg−1, CO2 production −0.004 mg CO2 kg−1s−1) and increased the phenolic contents (0.38 g kg−1). The results suggested that nano-coating films can increase the oxidation processes which enhanced the quality of the mushrooms.

Effects of Coating by Chitosan, TiO2 Nanoparticles, and Sodium Tripolyphosphate as Crosslinker on Stored Cucumber Fruits

2021 ◽  
Vol 15 (5) ◽  
pp. 598-605
Author(s):  
Rokayya Sami ◽  
Ebtihal Khojah ◽  
Mahmoud Helal ◽  
Abeer Elhakem ◽  
Nada Benajiba ◽  
...  
Keyword(s):  
Weight Loss ◽  
Titanium Dioxide ◽  
Shelf Life ◽  
Sodium Tripolyphosphate ◽  
Titanium Dioxide Nanoparticles ◽  
Chemical Properties ◽  
Storage Period ◽  
Soluble Solids ◽  
Cucumber Fruit ◽  
Nano Coating

Cucumber fruit contains essential nutrients and fibers and is used widely in salads dressing. Scarce research is available on its storage with nanoparticles and chitosan combined effects. Hence, the objective of this current research was to evaluate some Physico-chemical properties and microbial activity after coating with the combination of chitosan, TiO2 nanoparticles, and sodium tripolyphosphate to enhance the cucumbers storability and prolong the shelf-life. The cucumbers fruits were divided into four groups and dipped into several coating solutions for 10 minutes such as distilled water (Cu-uncoated), chitosan 1% (Cu-Chitosan), chitosan 1%, titanium dioxide nanoparticles 1% (Cu-Chitosan-TDN), and chitosan 1%, titanium dioxide nanoparticles 1%, sodium tripolyphosphate 2% (Cu-Chitosan-TDN-ST), respectively. The cucumber samples were then air-dried at ambient temperature and chilled to 10 °C for storage and evaluation for every seven days until three weeks. Cu-uncoated had the highest weight loss with a value of 5.15%, followed by Cu-Chitosan 4.11% while Cu-Chitosan-TDN and Cu-Chitosan-TDN-ST reported the least weight loss of (3.43% and 3.01%, respectively) after 7 days of the storage period. The results reported that the firmness of the samples was found to be decreased during the whole storage time except in the treatments Cu-Chitosan-TDN-ST and Cu-Chitosan-TDN in which it was noticed to be better in firmness after 21 days of storage (55.12 N/mm and 50.67 N/mm), respectively. Total soluble solids were lower in the coated cucumbers compared with the uncoated samples. Titratable acidity of Cu-Chitosan-TDN-ST 0.26% treated sample increased more as compared with Cu-Chitosan-TDN 0.24% samples at the end of the storage period. The highest increase in pectin content was recorded for Cu-Chitosan-TDN samples 0.042 g/100 g on the 21st day. Nano-coating with the combination of chitosan declared the dietary fiber content changes rate than in samples with the addition of sodium tripolyphosphate. Besides, the antimicrobial activity of the chitosan/nanofilms has been improved with the addition of sodium tripolyphosphate as crosslinker 3.67 CFU/g on the 21st day of storage. Thus, nano-coating with the combination of sodium tripolyphosphate has proven to be efficient method in extending the shelf-life of cucumber samples.

Rationalization of storage atmospheric composition of freshly treated white button mushroom (Agaricus bisporus) packed with moisture absorber

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
Arpitha Gaddam ◽  
Kavita Waghray
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Respiration Rate ◽  
Agaricus Bisporus ◽  
Storage Period ◽  
Ambient Condition ◽  
Atmospheric Composition ◽  
Button Mushroom ◽  
White Button Mushroom ◽  
Storage Atmosphere

Mushrooms are fast respiring and highly perishable commodities. Thus, modification of the storage atmosphere as an adjunct to low temperature can be effective in extending their shelf-life. Therefore, the present study was conducted to investigate effect of moisture absorber on respiration rate of packed white button mushroom stored at two different conditions. The freshly harvested mushrooms after washing with different solutions of CaCl2, KMS and NaCl were packed in polypropylene and stored at ambient (22+2° C) and refrigerated (4+2° C) conditions. Analysis conducted at 3 days interval showed the polypropylene pack containing the mushroom treated with 0.5 % CaCl2 + 0.5 % KMS + 0.5 % NaCl had less fluctuation in O2 and CO2 content at 3 days after treatment at ambient condition and 9 days after treatment at refrigerated condition. In another study, the mushrooms were packed with 12 g moisture absorber and subjected to the storage period of 0, 3, 6 and 9 days at ambient and refrigerated conditions. Mushrooms stored at refrigerated condition after washing with 0.5 % CaCl2 + 0.5 % KMS + 0.5 % NaCl and packing in polypropylene pouches with 12 g absorber showed best results when compared with mushroom packed without absorber.

Improvement of Shelf Life and Postharvest Quality of White Button Mushroom by Electron Beam Irradiation

2013 ◽  
Vol 38 (4) ◽  
pp. 1673-1681 ◽  
Author(s):  
Yaqvob Mami ◽  
Gholamali Peyvast ◽  
Farhood Ziaie ◽  
Mahmood Ghasemnezhad ◽  
Vahid Salmanpour
Keyword(s):  
Electron Beam ◽  
Shelf Life ◽  
Electron Beam Irradiation ◽  
Postharvest Quality ◽  
Beam Irradiation ◽  
Button Mushroom ◽  
White Button Mushroom

scholarly journals Evaluating the coating process of titanium dioxide nanoparticles and sodium tripolyphosphate on cucumbers under chilling condition to extend the shelf-life

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Mahmoud Helal ◽  
Rokayya Sami ◽  
Ebtihal Khojah ◽  
Abeer Elhakem ◽  
Nada Benajiba ◽  
...  
Keyword(s):  
Titanium Dioxide ◽  
Shelf Life ◽  
Sodium Tripolyphosphate ◽  
Titanium Dioxide Nanoparticles ◽  
Storage Period ◽  
Visual Quality ◽  
Succinate Dehydrogenase Activity ◽  
Water Condensation ◽  
And Control ◽  
Quality Assessments

AbstractCucumber is a highly perishable fruit, that can easily suffer from water loss, condensation, shriveling, yellowing and decay. The present investigation aim was to extending the shelf-life of cucumber using eco-friendly sodium tripolyphosphate and nano-material. Decay; hardness; succinate dehydrogenase activity (SDH); condensation and shriveling rates; and visual quality assessments of cucumbers fruits were evaluated during 21 days of storage period at 10 °C. There was a slight incidence of decay among (Chitosan/Titanium Dioxide Nanoparticles) CS-TiO2 and (Chitosan/Titanium Dioxide Nanoparticles/Sodium Tripolyphosphate) CS-TiO2-STP samples, which reported the lowest decay incidence 2.21% in CS-TiO2, while CS-TiO2-STP did not show any decay at end of storage period. CS-TiO2-STP recorded the lowest value in SDH activity 0.08 ∆OD min−1 mg protein−1. Very slight hardness, water condensation, and shriveling were detected in CS-TiO2 samples, while CS-TiO2-STP was the lowest compared with other SC samples and control. In general, CS-TiO2-STP treatment was found most potential to enhance the postharvest shelf life of cucumber throughout the storage period up to 21 day.

scholarly journals Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO2 Nanotubes on the Quality and Shelf Life of Chilled Meat

2019 ◽  
Vol 20 (5) ◽  
pp. 1184 ◽  
Author(s):  
Zhibiao Feng ◽  
Lele Li ◽  
Qiannan Wang ◽  
Guangxin Wu ◽  
Chunhong Liu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Titanium Dioxide ◽  
Shelf Life ◽  
Whey Protein ◽  
Antimicrobial Agents ◽  
Titanium Dioxide Nanoparticles ◽  
Low Cost ◽  
Edible Films ◽  
Edible Coatings ◽  
Reduce Weight Loss

Whey protein nanofibrils (WPNFs) can be used in edible films and coatings (EFCs) because of its favorable functional properties, which rely on its well-ordered β-sheet structures, high hydrophobicity, homogeneous structure, and antioxidant activity. In the present study, WPNF-based edible coatings with glycerol (Gly) as plastic and titanium dioxide nanotubes (TNTs) as antimicrobial agents were studied. TNTs not only showed greater antibacterial activity than titanium dioxide nanoparticles (TNPs), but also increased interactions with WPNFs. The WPNF/TNT film had a smooth and continuous surface and was homogeneous with good mechanical properties. WPNF/TNT edible coatings (ECs) can help improve lipid peroxidation and antioxidant activity, limit microbial growth, reduce weight loss, and extend the shelf life of chilled beef. Given that the WPNF/TNT film components are low cost and show high antioxidant and antimicrobial activity, these optimized films have potential applications for various food products, including raw and chilled meat.

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