Bilayer edible films with tunable humidity regulating property for inhibiting browning of Agaricus bisporus. (December 2020)

• Record Type: Journal Article
• Authors: Shao, Ping; Wu, Weina; Chen, Hangjun; Sun, Peilong; Gao, Haiyan
• Is Part Of: Food research international. Volume 138(2020)Part B
• Publication Date: 2020-12
• Subjects: Bilayer edible film -- External moisture barrier -- Internal humidity regulating -- Inhibit browning -- Active package -- Edible fungus; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109795
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Hydrogel and hydrophobic layers were combined to prepare one-way humidity regulating film. Humidity regulating properties can be adjusted. The film can effectively absorb the condensed water and release it when the humidity is low. Browning of white button mushroom was alleviated. Abstract: Bilayer edible films were fabricated with the stacking double layers, in which the outer and inner layer was consisted of hydrophobic ethyl cellulose and hydrophilic carboxymethyl chitosan hydrogel, respectively. Humidity regulating performance of the films varied with the change of substitution degree of carboxymethyl chitosan. The mechanical properties, water insolubility, water vapor permeability, water contact angle, moisture absorption/desorption characteristics and micro morphology of the film were characterized, which showed that the film can adjust the relative humidity and block the external moisture. The film prepared by carboxymethyl chitosan with the substitution degree of 120% was then selected for the packaging of fresh mushrooms ( Agaricus bisporus ). The browning of the mushrooms during storage was delayed, as well as the qualities were maintained well, Additionally, the activities and corresponding gene expression of PPO enzyme were inhibited, however for PAL enzyme, an increase was observed.