Active Packaging of Button Mushrooms with Zeolite and Açai Extract as an Innovative Method of Extending Its Shelf Life

Monika Hanula, Ewelina Pogorzelska-Nowicka, Grzegorz Pogorzelski, Arkadiusz Szpicer, Iwona Wojtasik-Kalinowska, Agnieszka Wierzbicka and Andrzej Półtorak
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Monika Hanula: Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c Street, 02-776 Warsaw, Poland
Ewelina Pogorzelska-Nowicka: Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c Street, 02-776 Warsaw, Poland
Grzegorz Pogorzelski: Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c Street, 02-776 Warsaw, Poland
Arkadiusz Szpicer: Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c Street, 02-776 Warsaw, Poland
Iwona Wojtasik-Kalinowska: Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c Street, 02-776 Warsaw, Poland
Agnieszka Wierzbicka: Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c Street, 02-776 Warsaw, Poland
Andrzej Półtorak: Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c Street, 02-776 Warsaw, Poland

Agriculture, 2021, vol. 11, issue 7, 1-16

Abstract: As the market demand for button mushrooms is constantly growing, it is important to extend their shelf-life. Active packaging with built-in active components offers the possibility of extending the shelf life of products which are sensitive to external factors. Therefore, the aim of the present study was to check the effect of active packaging with zeolite (clinoptilolite) and aҫai extract on the bioactive compounds content, antioxidant activity, volatile compound profile, and physical quality of mushrooms subjected to storage for 28 days at 4 °C. Packing mushrooms in active packages improved their chemical characteristics by increasing antioxidant activity ( p ≤ 0.001) in comparison to the conventional packaging methods. Moreover, it slowed down water loss and the browning process both on the surface and inside the mushroom. Furthermore, the results showed a strong correlation ( p ≤ 0.001) between antioxidant activity, bioactive compounds content and color parameters. The obtained results suggest that the addition of the aҫai extract and zeolite into packaging material protects mushrooms from deterioration for a longer period of time. The use of active packaging to extend product shelf life can contribute to the reduction of the use of food preservatives, but also protects the environment by reducing the volume of waste.

Keywords: antioxidant; nanocomposite; films; Agaricus bisporus; volatile compounds; malondialdehyde; clinoptilolite (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
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