Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus
Abstract
Mushrooms are proven as a functional food due to their numerous beneficial effects on human health. Contemporary consumers
purchase cultivated mushrooms that spend some time on the shelf, which makes it questionable whether this food can still
be called “functional”. An examination was performed on selected characteristics of white and brown (Portobello) Agaricus
bisporus stored in commercial (air) and three modified atmosphere packagings (MAP): high nitrogen, low carbon dioxide
and low oxygen packaging. The amount of ascorbic acid decreased throughout 22 days for both varieties, especially in the
white variety stored in commercial packaging. Similarly, total flavonoids decreased, although not to a significant degree.
Metal chelating ability was pronounced throughout the storage period, with minor changes in the case of the brown variety.
Diabetes-connected enzymes were inhibited by A. bisporus, while inhibition was significantly higher toward α-amylase.
Nitrogen-rich packaging... suppressed α-amylase and stimulated α-glucosidase in the white strain. Both the commercial packaging
and the MAP samples exhibited changes in their functional characteristics over three weeks of cold storage. MAP,
especially the low oxygen packaging, provided the best option for the preservation of the majority of functional characteristics
examined in this research. Enzymes activities appeared to be more specifically tuned, and dependent on parameters
not covered here. Brown variety was more resistant to environmental changes with respect to its functional characteristics.
Keywords:
α-amylase inhibition / α-glucosidase inhibition / Functional food / Modified atmosphere packaging / Shelf lifeSource:
European Food Research and Technology, 2021, 247, 3Publisher:
- Springer Science and Business Media Deutschland GmbH
Funding / projects:
DOI: 10.1007/s00217-020-03666-x
ISSN: 1438-2377
WoS: 000614332200002
Scopus: 2-s2.0-85100514420
Collections
Institution/Community
Poljoprivredni fakultetTY - JOUR AU - Vunduk, Jovana AU - Kozarski, Maja AU - Đekić, Ilija AU - Tomašević, Igor AU - Klaus, Anita PY - 2021 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5803 AB - Mushrooms are proven as a functional food due to their numerous beneficial effects on human health. Contemporary consumers purchase cultivated mushrooms that spend some time on the shelf, which makes it questionable whether this food can still be called “functional”. An examination was performed on selected characteristics of white and brown (Portobello) Agaricus bisporus stored in commercial (air) and three modified atmosphere packagings (MAP): high nitrogen, low carbon dioxide and low oxygen packaging. The amount of ascorbic acid decreased throughout 22 days for both varieties, especially in the white variety stored in commercial packaging. Similarly, total flavonoids decreased, although not to a significant degree. Metal chelating ability was pronounced throughout the storage period, with minor changes in the case of the brown variety. Diabetes-connected enzymes were inhibited by A. bisporus, while inhibition was significantly higher toward α-amylase. Nitrogen-rich packaging suppressed α-amylase and stimulated α-glucosidase in the white strain. Both the commercial packaging and the MAP samples exhibited changes in their functional characteristics over three weeks of cold storage. MAP, especially the low oxygen packaging, provided the best option for the preservation of the majority of functional characteristics examined in this research. Enzymes activities appeared to be more specifically tuned, and dependent on parameters not covered here. Brown variety was more resistant to environmental changes with respect to its functional characteristics. PB - Springer Science and Business Media Deutschland GmbH T2 - European Food Research and Technology T1 - Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus IS - 3 VL - 247 DO - 10.1007/s00217-020-03666-x ER -
@article{ author = "Vunduk, Jovana and Kozarski, Maja and Đekić, Ilija and Tomašević, Igor and Klaus, Anita", year = "2021", abstract = "Mushrooms are proven as a functional food due to their numerous beneficial effects on human health. Contemporary consumers purchase cultivated mushrooms that spend some time on the shelf, which makes it questionable whether this food can still be called “functional”. An examination was performed on selected characteristics of white and brown (Portobello) Agaricus bisporus stored in commercial (air) and three modified atmosphere packagings (MAP): high nitrogen, low carbon dioxide and low oxygen packaging. The amount of ascorbic acid decreased throughout 22 days for both varieties, especially in the white variety stored in commercial packaging. Similarly, total flavonoids decreased, although not to a significant degree. Metal chelating ability was pronounced throughout the storage period, with minor changes in the case of the brown variety. Diabetes-connected enzymes were inhibited by A. bisporus, while inhibition was significantly higher toward α-amylase. Nitrogen-rich packaging suppressed α-amylase and stimulated α-glucosidase in the white strain. Both the commercial packaging and the MAP samples exhibited changes in their functional characteristics over three weeks of cold storage. MAP, especially the low oxygen packaging, provided the best option for the preservation of the majority of functional characteristics examined in this research. Enzymes activities appeared to be more specifically tuned, and dependent on parameters not covered here. Brown variety was more resistant to environmental changes with respect to its functional characteristics.", publisher = "Springer Science and Business Media Deutschland GmbH", journal = "European Food Research and Technology", title = "Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus", number = "3", volume = "247", doi = "10.1007/s00217-020-03666-x" }
Vunduk, J., Kozarski, M., Đekić, I., Tomašević, I.,& Klaus, A.. (2021). Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus. in European Food Research and Technology Springer Science and Business Media Deutschland GmbH., 247(3). https://doi.org/10.1007/s00217-020-03666-x
Vunduk J, Kozarski M, Đekić I, Tomašević I, Klaus A. Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus. in European Food Research and Technology. 2021;247(3). doi:10.1007/s00217-020-03666-x .
Vunduk, Jovana, Kozarski, Maja, Đekić, Ilija, Tomašević, Igor, Klaus, Anita, "Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus" in European Food Research and Technology, 247, no. 3 (2021), https://doi.org/10.1007/s00217-020-03666-x . .