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קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons
Year:
2018
Source of publication :
Food Chemistry
Authors :
ארנון-ריפס, הדר
;
.
בר, ויקי
;
.
זייצב, יאנה
;
.
חורב, בתיה
;
.
פוברנוב, ילנה
;
.
רודוב, ויקטור
;
.
Volume :
268
Co-Authors:

  Danay, O., MIGAL Galilee Research Institute LTD, Kiryat Shemona, Israel;  Bilbao-Sainz, C., Western Regional Research Center, United States Department of Agriculture, Agricultural Research Service, Albany, CA, United States; McHugh, T., Western Regional Research Center, United States Department of Agriculture, Agricultural Research Service, Albany, CA, United States;

Facilitators :
From page:
233
To page:
241
(
Total pages:
9
)
Abstract:

The possibility of usage mushroom industry wastage, as a source of antimicrobial biopolymer chitosan to form active edible coatings was studied. It was found that the champignon stipe, an underutilized part of the mushroom, gave rise to a higher chitosan yield than caps (176 vs. 105 mg/g). Fungal chitosan caused a total growth inhibition of the Saccharomyces cerevisiae yeast and Escherichia coli bacteria at concentrations of 1% and 2%, respectively. The fungal chitosan-based edible coatings were applied on fresh-cut melons and found to enhance fruit firmness, inhibit off-flavors and reduce the microbial counts (up to 4 log CFU/g). Volatiles profile showed the coated melons have a higher content of esters responsible for fruit flavor (79.93% and 57.15% for fungal chitosan coated melon and uncoated melon, respectively). This study demonstrates that waste from the mushroom industry can be utilized for the production of non-animal sourced chitosan to form active edible coatings. © 2018 Elsevier Ltd

Note:
Related Files :
Antimicrobial
Chitosan
Coatings
Escherichia coli
food additives
Fruits
Fungal chitosans
Melons
Yeast
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/j.foodchem.2018.06.045
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
34683
Last updated date:
02/03/2022 17:27
Creation date:
03/07/2018 08:47
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Scientific Publication
Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons
268 .

  Danay, O., MIGAL Galilee Research Institute LTD, Kiryat Shemona, Israel;  Bilbao-Sainz, C., Western Regional Research Center, United States Department of Agriculture, Agricultural Research Service, Albany, CA, United States; McHugh, T., Western Regional Research Center, United States Department of Agriculture, Agricultural Research Service, Albany, CA, United States;

Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons

The possibility of usage mushroom industry wastage, as a source of antimicrobial biopolymer chitosan to form active edible coatings was studied. It was found that the champignon stipe, an underutilized part of the mushroom, gave rise to a higher chitosan yield than caps (176 vs. 105 mg/g). Fungal chitosan caused a total growth inhibition of the Saccharomyces cerevisiae yeast and Escherichia coli bacteria at concentrations of 1% and 2%, respectively. The fungal chitosan-based edible coatings were applied on fresh-cut melons and found to enhance fruit firmness, inhibit off-flavors and reduce the microbial counts (up to 4 log CFU/g). Volatiles profile showed the coated melons have a higher content of esters responsible for fruit flavor (79.93% and 57.15% for fungal chitosan coated melon and uncoated melon, respectively). This study demonstrates that waste from the mushroom industry can be utilized for the production of non-animal sourced chitosan to form active edible coatings. © 2018 Elsevier Ltd

Scientific Publication
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