Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms

Mushroom (Agaricus bisporus) is a highly perishable product and can be easily damaged when immersion in antibrowning solutions is performed; therefore, fogging application represents a less aggressive technique. The objective of this work was to evaluate the effect of different antibrowning agents (...

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Autores principales: Ojeda, Gonzalo Adrián, Sgroppo, Sonia Cecilia, Zaritzky, Noemí Elisabet
Formato: Artículo
Lenguaje:Inglés
Publicado: Institute of Food Science and Technology 2024
Materias:
Enzymatic browning
Mushrooms
Polyphenol oxidase
Antioxidants
Microstructure
Fogging
Acceso en línea:http://repositorio.unne.edu.ar/handle/123456789/54795
Aporte de:
RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) de Universidad Nacional del Nordeste
id I48-R184-123456789-54795
record_format dspace
spelling I48-R184-123456789-547952025-03-06T10:58:14Z Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms Ojeda, Gonzalo Adrián Sgroppo, Sonia Cecilia Zaritzky, Noemí Elisabet Enzymatic browning Mushrooms Polyphenol oxidase Antioxidants Microstructure Fogging Mushroom (Agaricus bisporus) is a highly perishable product and can be easily damaged when immersion in antibrowning solutions is performed; therefore, fogging application represents a less aggressive technique. The objective of this work was to evaluate the effect of different antibrowning agents (ascorbic acid, sodium metabisulphite and L-cysteine) applied by two methodologies (immersion and fogging) on the quality of mushrooms during storage at 5˚C. Weight losses, microstructural organization, colour and texture changes were evaluated as quality indicators. Polyphenol oxidase activity, phenolic content and antioxidant activity were also evaluated. Fogging achieved browning inhibition without major changes in firmness, while immersion treatments inhibited browning but significant changes in firmness were found. Browning inhibition achieved by fogging showed similar results when compared to the conventional immersion treatments. Fogging has the advantage of being less aggressive than immersion while requiring a significantly smaller amount of antibrowning solution than traditional immersion. 2024-08-28T15:20:11Z 2024-08-28T15:20:11Z 2020-11 Artículo Ojeda, Gonzalo Adrián, Sgroppo, Sonia Cecilia y Zaritzky, Noemí Elisabet, 2020. Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms. International Journal of Food Science and Technology. Londres: Institute of Food Science and Technology, vol. 55, no. 3, p. 660-668. E-ISSN 1365-2621. 0950-5423 http://repositorio.unne.edu.ar/handle/123456789/54795 eng https://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.14320 openAccess http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ application/pdf p. 660-668 application/pdf Institute of Food Science and Technology International Journal of Food Science and Technology, 2020, vol. 55, no. 3, p. 1-27.
institution Universidad Nacional del Nordeste
institution_str I-48
repository_str R-184
collection RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
language Inglés
topic Enzymatic browning
Mushrooms
Polyphenol oxidase
Antioxidants
Microstructure
Fogging
spellingShingle Enzymatic browning
Mushrooms
Polyphenol oxidase
Antioxidants
Microstructure
Fogging
Ojeda, Gonzalo Adrián
Sgroppo, Sonia Cecilia
Zaritzky, Noemí Elisabet
Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms
topic_facet Enzymatic browning
Mushrooms
Polyphenol oxidase
Antioxidants
Microstructure
Fogging
description Mushroom (Agaricus bisporus) is a highly perishable product and can be easily damaged when immersion in antibrowning solutions is performed; therefore, fogging application represents a less aggressive technique. The objective of this work was to evaluate the effect of different antibrowning agents (ascorbic acid, sodium metabisulphite and L-cysteine) applied by two methodologies (immersion and fogging) on the quality of mushrooms during storage at 5˚C. Weight losses, microstructural organization, colour and texture changes were evaluated as quality indicators. Polyphenol oxidase activity, phenolic content and antioxidant activity were also evaluated. Fogging achieved browning inhibition without major changes in firmness, while immersion treatments inhibited browning but significant changes in firmness were found. Browning inhibition achieved by fogging showed similar results when compared to the conventional immersion treatments. Fogging has the advantage of being less aggressive than immersion while requiring a significantly smaller amount of antibrowning solution than traditional immersion.
format Artículo
author Ojeda, Gonzalo Adrián
Sgroppo, Sonia Cecilia
Zaritzky, Noemí Elisabet
author_facet Ojeda, Gonzalo Adrián
Sgroppo, Sonia Cecilia
Zaritzky, Noemí Elisabet
author_sort Ojeda, Gonzalo Adrián
title Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms
title_short Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms
title_full Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms
title_fullStr Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms
title_full_unstemmed Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms
title_sort fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms
publisher Institute of Food Science and Technology
publishDate 2024
url http://repositorio.unne.edu.ar/handle/123456789/54795
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AT sgropposoniacecilia foggingwithantibrowningagentsasanalternativetoconventionalimmersiontreatmentstoextendshelflifeofmushrooms
AT zaritzkynoemielisabet foggingwithantibrowningagentsasanalternativetoconventionalimmersiontreatmentstoextendshelflifeofmushrooms
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