Xtend® packaging and Aloe vera coating benefi t shelf life and safety maintenance of fresh shiitake mushrooms
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/702 |
Resumo: | The consumer market has expanded its search for foods combining sensory, nutritional, and bioactive attributes, which puts edible mushrooms in evidence. However, their production chain still has deficiencies to prevent mechanical damage, microbiological contamination, perishability, and weight loss during storage, factors closely associated with unsuitable packaging of the product. This study aimed to evaluate whether different packaging configurations, associated with the application of edible Aloe vera gel coating, preserve shelf life and safety of fresh shiitake mushrooms throughout their storage, especially as a replacement for standard packaging. The experiment was conducted with fresh shiitake mushrooms, with a completely randomized design in a 3 x 2 x 4 factorial scheme, with three packaging con gurations (EPS PVC, EPS PVC perforated, Xtend®), 2 coating conditions (with and without Aloe vera gel coating), four storage times (0, 3, 7 and 10 days), with four repetitions. For each storage time, weight loss, visual aspect, CO2 concentration in the package, and microbiological evaluations were assessed. In conclusion, use of Aloe vera coating on shiitake mushrooms preserves their quality attributes and promotes food safety through antimicrobial action, extending their shelf life. Xtend® packaging is potentially suitable to replace EPS PVC packaging in the sale of fresh mushrooms, reducing weight loss and preserving food quality and safety. |
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Xtend® packaging and Aloe vera coating benefi t shelf life and safety maintenance of fresh shiitake mushroomsXtend® e cobertura de Aloe vera preservam vida útil e segurança de cogumelos shiitake frescosPostharvest qualityMicrobiological contaminationWeight lossRefrigerated storageThe consumer market has expanded its search for foods combining sensory, nutritional, and bioactive attributes, which puts edible mushrooms in evidence. However, their production chain still has deficiencies to prevent mechanical damage, microbiological contamination, perishability, and weight loss during storage, factors closely associated with unsuitable packaging of the product. This study aimed to evaluate whether different packaging configurations, associated with the application of edible Aloe vera gel coating, preserve shelf life and safety of fresh shiitake mushrooms throughout their storage, especially as a replacement for standard packaging. The experiment was conducted with fresh shiitake mushrooms, with a completely randomized design in a 3 x 2 x 4 factorial scheme, with three packaging con gurations (EPS PVC, EPS PVC perforated, Xtend®), 2 coating conditions (with and without Aloe vera gel coating), four storage times (0, 3, 7 and 10 days), with four repetitions. For each storage time, weight loss, visual aspect, CO2 concentration in the package, and microbiological evaluations were assessed. In conclusion, use of Aloe vera coating on shiitake mushrooms preserves their quality attributes and promotes food safety through antimicrobial action, extending their shelf life. Xtend® packaging is potentially suitable to replace EPS PVC packaging in the sale of fresh mushrooms, reducing weight loss and preserving food quality and safety.Universidade Federal do CearáSilva, Vitor Gonçalves da; et al.2023-04-11T16:57:53Z2023-04-11T16:57:53Z2023info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfRevista Ciência Agronômica, Ceará, v. 54, e20218091, 2023.1806-6690http://repositorio.ital.sp.gov.br/jspui/handle/123456789/702reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2023-04-11T16:57:53Zoai:http://repositorio.ital.sp.gov.br:123456789/702Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2023-04-11T16:57:53Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Xtend® packaging and Aloe vera coating benefi t shelf life and safety maintenance of fresh shiitake mushrooms Xtend® e cobertura de Aloe vera preservam vida útil e segurança de cogumelos shiitake frescos |
title |
Xtend® packaging and Aloe vera coating benefi t shelf life and safety maintenance of fresh shiitake mushrooms |
spellingShingle |
Xtend® packaging and Aloe vera coating benefi t shelf life and safety maintenance of fresh shiitake mushrooms Silva, Vitor Gonçalves da; et al. Postharvest quality Microbiological contamination Weight loss Refrigerated storage |
title_short |
Xtend® packaging and Aloe vera coating benefi t shelf life and safety maintenance of fresh shiitake mushrooms |
title_full |
Xtend® packaging and Aloe vera coating benefi t shelf life and safety maintenance of fresh shiitake mushrooms |
title_fullStr |
Xtend® packaging and Aloe vera coating benefi t shelf life and safety maintenance of fresh shiitake mushrooms |
title_full_unstemmed |
Xtend® packaging and Aloe vera coating benefi t shelf life and safety maintenance of fresh shiitake mushrooms |
title_sort |
Xtend® packaging and Aloe vera coating benefi t shelf life and safety maintenance of fresh shiitake mushrooms |
author |
Silva, Vitor Gonçalves da; et al. |
author_facet |
Silva, Vitor Gonçalves da; et al. |
author_role |
author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Silva, Vitor Gonçalves da; et al. |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Postharvest quality Microbiological contamination Weight loss Refrigerated storage |
topic |
Postharvest quality Microbiological contamination Weight loss Refrigerated storage |
description |
The consumer market has expanded its search for foods combining sensory, nutritional, and bioactive attributes, which puts edible mushrooms in evidence. However, their production chain still has deficiencies to prevent mechanical damage, microbiological contamination, perishability, and weight loss during storage, factors closely associated with unsuitable packaging of the product. This study aimed to evaluate whether different packaging configurations, associated with the application of edible Aloe vera gel coating, preserve shelf life and safety of fresh shiitake mushrooms throughout their storage, especially as a replacement for standard packaging. The experiment was conducted with fresh shiitake mushrooms, with a completely randomized design in a 3 x 2 x 4 factorial scheme, with three packaging con gurations (EPS PVC, EPS PVC perforated, Xtend®), 2 coating conditions (with and without Aloe vera gel coating), four storage times (0, 3, 7 and 10 days), with four repetitions. For each storage time, weight loss, visual aspect, CO2 concentration in the package, and microbiological evaluations were assessed. In conclusion, use of Aloe vera coating on shiitake mushrooms preserves their quality attributes and promotes food safety through antimicrobial action, extending their shelf life. Xtend® packaging is potentially suitable to replace EPS PVC packaging in the sale of fresh mushrooms, reducing weight loss and preserving food quality and safety. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-04-11T16:57:53Z 2023-04-11T16:57:53Z 2023 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
Revista Ciência Agronômica, Ceará, v. 54, e20218091, 2023. 1806-6690 http://repositorio.ital.sp.gov.br/jspui/handle/123456789/702 |
identifier_str_mv |
Revista Ciência Agronômica, Ceará, v. 54, e20218091, 2023. 1806-6690 |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/702 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
language_invalid_str_mv |
|
language |
eng |
dc.rights.none.fl_str_mv |
|
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
|
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal do Ceará |
publisher.none.fl_str_mv |
Universidade Federal do Ceará |
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
collection |
Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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1798311817306439680 |