Release of clove essential oil loaded by mesoporous nano-silica in polylactic acid-based food packaging on postharvest preservation of white button mushroom

被引：24
作者：
Zhu, Bifen [1 ]
Liu, Yudi [1 ]
Qin, Yuyue [1 ]
Chen, Haiyan [1 ]
Zhou, Linyan [1 ]
机构：
[1] Kunming Univ Sci & Technol, Fac Food Sci & Engn, Kunming 650550, Yunnan, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2022年 / 57卷 / 01期
基金：
中国国家自然科学基金;
关键词：
Clove essential oil; food packaging; mesoporous silica nanoparticle; white button mushrooms; SHELF-LIFE EXTENSION; FUNCTIONAL-PROPERTIES; FILMS; NANOPARTICLES; CHITOSAN; QUALITY;
D O I：
10.1111/ijfs.15440
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This work prepared a controlled release food packaging film by solvent volatilization using polylactic acid (PLA) and mesoporous silica nanoparticles (MSNs) loaded with clove essential oil (CEO). White button mushrooms were packaged with PLA and CEO-loaded MSN PLA composite films to investigate postharvest qualities. The result indicated that PMC-3 film improves the postharvest qualities of Agaricus bisporus, as reflected by lower weight loss (7.03%), higher total phenolics (2.29 g/kg), and ascorbic acid (27.1 mg/kg) compared with A. bisporus packaged with PLA film. In addition, PMC-1, PMC-2, and PMC-3 treatment significantly improved the antioxidant system of A. bisporus, which inhibited the activity of polyphenol oxidase and peroxidase, as well as control the release of clove essential oil during the storage period. These findings suggest that PMC film is a promising method in postharvest preservation of A. bisporus.
引用
收藏
页码：457 / 465
页数：9
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