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

• Published in: International journal of food science & technology Vol. 57; no. 1; pp. 457 - 465
• Main Authors: Zhu, Bifen, Liu, Yudi, Qin, Yuyue, Chen, Haiyan, Zhou, Linyan
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.01.2022
• Subjects: Antioxidants; Ascorbic acid; Clove essential oil; Controlled release; Essential oils; Food packaging; mesoporous silica nanoparticle; Mushrooms; Nanoparticles; Oils & fats; Peroxidase; Phenols; Polylactic acid; Polyphenol oxidase; Preservation; Silica; Silicon dioxide; Volatilization; Weight loss; white button mushrooms
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.15440

Summary 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. Slow release of clove essential oil in biodegradable film for preservation of Agaricus bisporus.