Articles
Browning and microbial control in fresh-cut sliced mushrooms using encapsulated vinegar powder treatments
Article number
1442_15
Pages
111 – 116
Language
English
Abstract
Browning control of sliced mushrooms has been a high challenge for the fresh-cut (FC) industry.
In addition, such enzymatic processes are linked to plant cell disruptions that trigger microbial spoilage of this delicate product.
Sliced FC mushrooms are very popular among consumers due to their convenience, healthiness and freshness.
Hence, innovative green antioxidant and antimicrobial treatments are needed to extend the shelf life of FC mushrooms.
In this regard, vinegar has traditionally been used as a natural preservative owing to its high antimicrobial and antioxidant activities.
Conversely, because liquid vinegar treatments are so highly acidic at such necessary and effective dosages, they may have an impact on the product’s quality.
The objective of this study was to extend the shelf life (mainly, microbial and sensory quality) of FC sliced mushrooms by treatment with encapsulated vinegar, and through their storage at 4°C up to 10 days.
Mesophiles and Enterobacteriaceae loads were highly controlled during storage of treated samples with 1-1.3 lower log units after 7 days, while untreated samples reached loads of 7 and 6 log CFU g‑1, respectively.
Interestingly, the 0.2%-buffered vinegar treatment highly controlled the browning for 10 days, while browning was observed after 3 days for the rest of the treatments.
Conclusively, sanitation of sliced FC mushrooms with encapsulated buffered vinegar highly controlled enzymatic browning while preserving the microbial quality of samples.
In addition, such enzymatic processes are linked to plant cell disruptions that trigger microbial spoilage of this delicate product.
Sliced FC mushrooms are very popular among consumers due to their convenience, healthiness and freshness.
Hence, innovative green antioxidant and antimicrobial treatments are needed to extend the shelf life of FC mushrooms.
In this regard, vinegar has traditionally been used as a natural preservative owing to its high antimicrobial and antioxidant activities.
Conversely, because liquid vinegar treatments are so highly acidic at such necessary and effective dosages, they may have an impact on the product’s quality.
The objective of this study was to extend the shelf life (mainly, microbial and sensory quality) of FC sliced mushrooms by treatment with encapsulated vinegar, and through their storage at 4°C up to 10 days.
Mesophiles and Enterobacteriaceae loads were highly controlled during storage of treated samples with 1-1.3 lower log units after 7 days, while untreated samples reached loads of 7 and 6 log CFU g‑1, respectively.
Interestingly, the 0.2%-buffered vinegar treatment highly controlled the browning for 10 days, while browning was observed after 3 days for the rest of the treatments.
Conclusively, sanitation of sliced FC mushrooms with encapsulated buffered vinegar highly controlled enzymatic browning while preserving the microbial quality of samples.
Authors
M.A. Martínez-Sánchez, G.B. Martínez-Hernández, A. López-Gómez
Keywords
alpha-cyclodextrin, buffered vinegar, green sanitizers, by-products, quality, safety
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