Nanocomposite-based packaging affected the taste components of white Hypsizygus marmoreus by regulating energy status. (1st May 2020)

• Record Type: Journal Article
• Authors: Yan, Ming; Yuan, Biao; Cheng, Shujie; Huang, Huidan; Huang, Dechun; Chen, Jianqiu; Cao, Chongjiang
• Is Part Of: Food chemistry. Volume 311(2020)
• Publication Date: 2020-05-01
• Subjects: Nano-PM nanocomposite-based packaging material -- Normal-PM normal packaging material -- WHM white Hypsizygus marmoreus -- HPLC High Performance Liquid Chromatography -- MSG monosodium glutamate -- 5′-IMP 5′-inosine monophosphate -- 5′-GMP 5′-guanosine monophosphate -- 5′-UMP 5′-uridine monophosphate -- 5′-CMP 5′-cytidine monophosphate -- PCA Principal Component Analysis -- SD standard deviations -- ANOVA analysis of variance; White Hypsizygus marmoreus -- Nanocomposite-based packaging material -- Taste components -- Energy status -- Mitochondria microstructure; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.125939
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Nano-PM reduced the loss of taste components of postharvest white Hypsizygus marmoreus. Nano-PM maintained ATP content and energy charge by keeping the ATPase activities. Nano-PM delayed the mitochondrial microstructure breakdown to maintain higher energy status. A potential mechanism described for flavor quality preservation with Nano-PM. Abstract: The effects of nanocomposite-based packaging material (Nano-PM) on the taste components and mitochondrial energy metabolism of postharvest white Hypsizygus marmoreus (WHM), as well as the underlying influence mechanism were investigated. The results showed that the major taste components, including succinic acid and mannitol, remained at higher level in Nano-PM. The flavor 5′-nucleotides (5′-GMP and 5′-IMP) of WHM in Nano-PM were significantly higher ( p < 0.05) compared with that in the normal packaging material (Normal-PM). Principal component analysis indicated that there was a distinction of flavor compounds (6 organic acids, 3 soluble sugars and 5 5′-nucleotides) of WHM between Nano-PM and Normal PM treatments during storage. Moreover, Nano-PM delayed the mitochondrial microstructure breakdown and the reduction of ATPase activity, and it maintained a higher ATP content and higher level of energy charge. Our results demonstrated that Nano-PM could affect the taste components of postharvest WHM partially by regulating the energy metabolism.