e-journal

Enhancing stability of essential oils by microencapsulation for preservation of button mushroom during postharvest

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Fresh button mushrooms (Agaricus bisporus L.) are sensitive to browning, water
loss, and microbial attack. The short shelf-life of mushrooms is an impediment
to the distribution and marketing of the fresh product. Essential oils outstand
as an alternative to chemical preservatives and their use in foods meets the
demands of consumers for natural products. To resolve controlled release of oil
and increase in antioxidant and antimicrobial activities, the oil was incorporated
into microcapsules. Effects of microcapsulated thyme (Thymus vulgaris L.)
and rosemary (Rosmarinus officinalis L.) on quality of fresh button mushroom
were compared. Physicochemical qualities were evaluated during 15 days of
storage at 4 ±
0.5°C. All treatments prevented product weight loss and decrease
in polyphenoloxidase and peroxidase activities during storage. Color and firmness,
microbiological analysis, and total phenolic content caused the least
change. With use of microencapsulated oils, mushrooms were within acceptable
limits during 10 days of storage. Microencapsulated rosemary oil produced the
highest beneficial effects and has potential to improve quality of button mushrooms
and extend shelf-life.

Keywords: Agaricus bisporus, rosemary, thyme

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

New York : Wiley Periodicals, Inc.., 2014

Deskripsi Fisik

Food Science & Nutrition 2014; 2(5): 526– 533

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.12

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2014; 2(5)

Subjek

GIZI DAN PANGAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

agus

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