Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms

Autores
Ojeda, Gonzalo Adrian; Sgroppo, Sonia Cecilia; Zaritzky, Noemi Elisabet
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Mushroom (Agaricus bisporus) is a highly perishable product and can be easily damaged when immersion in antibrowning solutions is performed; therefore, fogging application represents a less aggressive technique.The objective of this work was to evaluate the effect of different antibrowning agents (ascorbicacid, sodium metabisulphite and L-cysteine) applied by two methodologies (immersion and fogging) on the quality of mushrooms during storage at 5 °C. Weight losses, microstructural organisation, colour and texture changes were evaluated as quality indicators. Polyphenol oxidase activity, phenolic content and antioxidant activity were also evaluated. Fogging achieved browning inhibition without major changes in firmness, while immersion treatments inhibited browning but significant changes in firmness were found.Browning inhibition achieved by fogging showed similar results when compared to the conventional immersion treatments. Fogging has the advantage of being less aggressive than immersion while requiring a significantly smaller amount of antibrowning solution than traditional immersion.
Fil: Ojeda, Gonzalo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina
Fil: Sgroppo, Sonia Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
ANTIOXIDANTS
ENZYMATIC BROWNING
FOGGING
MICROSTRUCTURE
MUSHROOMS
POLYPHENOL OXIDASE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/118623
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushroomsOjeda, Gonzalo AdrianSgroppo, Sonia CeciliaZaritzky, Noemi ElisabetANTIOXIDANTSENZYMATIC BROWNINGFOGGINGMICROSTRUCTUREMUSHROOMSPOLYPHENOL OXIDASEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Mushroom (Agaricus bisporus) is a highly perishable product and can be easily damaged when immersion in antibrowning solutions is performed; therefore, fogging application represents a less aggressive technique.The objective of this work was to evaluate the effect of different antibrowning agents (ascorbicacid, sodium metabisulphite and L-cysteine) applied by two methodologies (immersion and fogging) on the quality of mushrooms during storage at 5 °C. Weight losses, microstructural organisation, colour and texture changes were evaluated as quality indicators. Polyphenol oxidase activity, phenolic content and antioxidant activity were also evaluated. Fogging achieved browning inhibition without major changes in firmness, while immersion treatments inhibited browning but significant changes in firmness were found.Browning inhibition achieved by fogging showed similar results when compared to the conventional immersion treatments. Fogging has the advantage of being less aggressive than immersion while requiring a significantly smaller amount of antibrowning solution than traditional immersion.Fil: Ojeda, Gonzalo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; ArgentinaFil: Sgroppo, Sonia Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; ArgentinaFil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaWiley Blackwell Publishing, Inc2020-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/118623Ojeda, Gonzalo Adrian; Sgroppo, Sonia Cecilia; Zaritzky, Noemi Elisabet; Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 55; 3; 2-2020; 660-6680950-54231365-2621CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14320info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.14320info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:11:59Zoai:ri.conicet.gov.ar:11336/118623instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:11:59.566CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms
title Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms
spellingShingle Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms
Ojeda, Gonzalo Adrian
ANTIOXIDANTS
ENZYMATIC BROWNING
FOGGING
MICROSTRUCTURE
MUSHROOMS
POLYPHENOL OXIDASE
title_short Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms
title_full Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms
title_fullStr Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms
title_full_unstemmed Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms
title_sort Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms
dc.creator.none.fl_str_mv Ojeda, Gonzalo Adrian
Sgroppo, Sonia Cecilia
Zaritzky, Noemi Elisabet
author Ojeda, Gonzalo Adrian
author_facet Ojeda, Gonzalo Adrian
Sgroppo, Sonia Cecilia
Zaritzky, Noemi Elisabet
author_role author
author2 Sgroppo, Sonia Cecilia
Zaritzky, Noemi Elisabet
author2_role author
author
dc.subject.none.fl_str_mv ANTIOXIDANTS
ENZYMATIC BROWNING
FOGGING
MICROSTRUCTURE
MUSHROOMS
POLYPHENOL OXIDASE
topic ANTIOXIDANTS
ENZYMATIC BROWNING
FOGGING
MICROSTRUCTURE
MUSHROOMS
POLYPHENOL OXIDASE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Mushroom (Agaricus bisporus) is a highly perishable product and can be easily damaged when immersion in antibrowning solutions is performed; therefore, fogging application represents a less aggressive technique.The objective of this work was to evaluate the effect of different antibrowning agents (ascorbicacid, sodium metabisulphite and L-cysteine) applied by two methodologies (immersion and fogging) on the quality of mushrooms during storage at 5 °C. Weight losses, microstructural organisation, colour and texture changes were evaluated as quality indicators. Polyphenol oxidase activity, phenolic content and antioxidant activity were also evaluated. Fogging achieved browning inhibition without major changes in firmness, while immersion treatments inhibited browning but significant changes in firmness were found.Browning inhibition achieved by fogging showed similar results when compared to the conventional immersion treatments. Fogging has the advantage of being less aggressive than immersion while requiring a significantly smaller amount of antibrowning solution than traditional immersion.
Fil: Ojeda, Gonzalo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina
Fil: Sgroppo, Sonia Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Mushroom (Agaricus bisporus) is a highly perishable product and can be easily damaged when immersion in antibrowning solutions is performed; therefore, fogging application represents a less aggressive technique.The objective of this work was to evaluate the effect of different antibrowning agents (ascorbicacid, sodium metabisulphite and L-cysteine) applied by two methodologies (immersion and fogging) on the quality of mushrooms during storage at 5 °C. Weight losses, microstructural organisation, colour and texture changes were evaluated as quality indicators. Polyphenol oxidase activity, phenolic content and antioxidant activity were also evaluated. Fogging achieved browning inhibition without major changes in firmness, while immersion treatments inhibited browning but significant changes in firmness were found.Browning inhibition achieved by fogging showed similar results when compared to the conventional immersion treatments. Fogging has the advantage of being less aggressive than immersion while requiring a significantly smaller amount of antibrowning solution than traditional immersion.
publishDate 2020
dc.date.none.fl_str_mv 2020-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/118623
Ojeda, Gonzalo Adrian; Sgroppo, Sonia Cecilia; Zaritzky, Noemi Elisabet; Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 55; 3; 2-2020; 660-668
0950-5423
1365-2621
CONICET Digital
CONICET
url http://hdl.handle.net/11336/118623
identifier_str_mv Ojeda, Gonzalo Adrian; Sgroppo, Sonia Cecilia; Zaritzky, Noemi Elisabet; Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 55; 3; 2-2020; 660-668
0950-5423
1365-2621
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14320
info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.14320
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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