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Development of microcapsule bioactive paper loaded with cinnamon essential oil to improve the quality of edible fungi

文献类型： 外文期刊

作者： Shao, Ping 1 ; Yu, Jiang 1 ; Chen, Hangjun 2 ; Gao, Haiyan 2 ;

作者机构： 1.Zhejiang Univ Technol, Dept Food Sci & Technol, Hangzhou 310014, Zhejiang, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Peoples R China

关键词： Bioactive paper; Cinnamon essential oil microcapsules; Sustained release; Water vapor permeability; Edible fungi preservation

期刊名称：FOOD PACKAGING AND SHELF LIFE （ 影响因子：6.429； 五年影响因子：6.239 ）

ISSN： 2214-2894

年卷期： 2021 年 27 卷

页码：

收录情况： SCI

摘要： Edible fungi are highly susceptible to water loss and microbial contamination, resulting in short shelf life and deterioration of food quality. Therefore, it is important to develop a packaging material to increase the shelf life of edible fungi. In this research, we developed a bioactive paper for preservation of edible fungi by combining cinnamon essential oil (CEO) microcapsules with paper-based materials. The results indicated that CEO microcapsules were successfully introduced and bonded to paper fibers by starch, which ensured the sustained release of CEO on paper. In addition, the mechanical properties and water vapor permeability of coated paper had also been improved. Microcapsule bioactive paper was more suitable for high humidity fungi products, such as Agaricus bisporus, which could regulate the stability of internal environment and improve the bacteriostasis. The developed bioactive paper provided an effective packaging material for preservation of edible fungi and prolonged shelf life of edible fungi.

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