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Effects of Antimicrobial Nanocomposite Films Packaging on the Postharvest Quality and Spoilage Bacterial Communities of Mushrooms (Chanterelles)

Summary

This research developed an innovative packaging material using nanoparticles and essential oils to extend the shelf life of Chanterelle mushrooms. The special packaging helps keep mushrooms fresher longer by preventing browning and controlling bacterial growth. Impact on everyday life: • Longer storage time for fresh mushrooms in home refrigerators • Reduced food waste from spoiled mushrooms • Safer mushroom products with better quality maintenance • Potential applications for other perishable foods • More sustainable food packaging options using biodegradable materials

Background

Chanterelles are natural food sources with excellent taste and rich nutrients, having antioxidant, antihypertensive, immunomodulatory, anti-inflammatory, antiviral, and anti-hypoxic properties. However, they are highly susceptible to moisture loss and microbial contamination during storage, necessitating efficient preservation methods.

Objective

To evaluate the effects of poly (lactic acid) (PLA) composite films containing mesoporous silica nanoparticles (MSN) loaded with citral on the preservation and bacterial flora changes of Chanterelles during storage.

Results

Chanterelles packed with 4MSN/CIT/PLA showed approximately 1.62-times lower browning value, 1.53-times lower electrolyte permeability, and 1.83- and 1.78-times lower PPO and POD activities respectively at 12 days compared to CIT/PLA. The 4MSN/CIT/PLA group demonstrated more stable bacterial flora and lower species diversity during storage, effectively controlling the growth of dominant spoilage bacteria (Enterobacteriaceae spp).

Conclusion

MSN/CIT/PLA composite films effectively maintained better physicochemical properties of Chanterelles during storage by suppressing browning index, controlling enzyme activities, and inhibiting bacterial growth. The films show great potential for practical application in Chanterelles preservation during storage and transportation.
  • Published in:Food Chemistry: X,
  • Study Type:Experimental Study,
  • Source: 10.1016/j.fochx.2023.100996
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