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Chitosan nanoparticles‐loaded Citrus aurantium essential oil: a novel delivery system for preserving the postharvest quality of Agaricus bisporus
Author(s) -
Karimirad Roghayeh,
Behnamian Mahdi,
Dezhsetan Sara,
Sonnenberg Anton
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9050
Subject(s) - agaricus bisporus , postharvest , chitosan , chemistry , polyphenol oxidase , food science , mushroom , shelf life , ascorbic acid , essential oil , nanoparticle , preservative , antioxidant , horticulture , nanotechnology , organic chemistry , materials science , peroxidase , biology , enzyme
BACKGROUND One of the main problems in the button mushroom industry is the rapid deterioration of fruit bodies after harvest. Today, nanotechnology has become a more reliable technique to improve the quality of products in food packaging. In the present study, the effectiveness of chitosan nanoparticles containing Citrus aurantium essential oil on postharvest quality of white button mushroom was examined and compared to essential oil fumigation and control treatments. RESULTS Based on high‐resolution transmission electron microscopy and dynamic light scattering, nanoparticles exhibited a spherical shape of 20–60 nm diameter. The results revealed that the application of chitosan nanoparticles loaded with C. aurantium oil significantly decelerated the rate of color change, weight loss and firmness compared to fumigation with essential oil and control treatments. Treatment of fruit bodies with chitosan nanoparticles loaded with C. aurantium oil promoted the accumulation of phenolic compounds and ascorbic acid, and resulted in increases in catalase and superoxide dismutase and a decrease in polyphenol oxidase activities, as the highest antioxidant capacity was observed after 15 days of cold storage. CONCLUSION This present research demonstrates that gradual release of C. aurantium essential oil from chitosan nanoparticles could be an effective and practical method for extending the shelf life of white button mushroom up to 15 days without significant decrease in antioxidant capacity. © 2018 Society of Chemical Industry