Impact of chitosan, trans-cinnamaldehyde, poly (vinyl alcohol) and TiO2 bio-nanocomposites on preservation and flavor of postharvest button mushroom (Agaricus bisporus)
Xirui Yan, Fanze Meng, Trần Thị Thanh Vân, Fumina Tanaka, Fumina Tanaka, Fumihiko Tanaka, Fumihiko Tanaka
Abstract
In this study, we developed novel bionanocomposites consisting of chitosan (CS), poly (vinyl alcohol) (PVA), trans -cinnamaldehyde (CIN), and nano-titanium dioxide (TiO 2 ) using a blending method. The results demonstrated that the addition of TiO 2 and CIN significantly enhanced the films' light transmittance, mechanical, antimicrobial, and antioxidant properties. Scanning Electron Microscopy (SEM) and Atomic Force Microscopy (AFM) observations revealed that the nanocomposite films were dense and intact. We also investigated, the effect of nanocomposite coating on storage of button mushrooms at 4 °C for 10 d. The results indicated that the nanocomposite coating maintained the hardness and total polyphenol content of the mushrooms and inhibited the growth of malondialdehyde and reducing the browning index compared with the control groups. Additionally, the nanocomposite-coated mushrooms exhibited higher 3-octanone, a key flavor compound, than the control, thus preserving post-harvest flavor and texture. This study provides valuable insights into developing effective bionanocomposite coatings to extend the shelf life and maintain the quality of postharvest fruits and vegetables. • TiO 2 and CIN greatly enhance the properties of CS/PVA film in various ways. • The bio-nanocomposites improved the antioxidant property and quality of mushroom. • CS/PVA/CIN/TiO2 coating maintained the unique flavor of button mushroom. • CS, PVA, CIN and TiO 2 nanocoating can prolong the shelf life of mushroom.