Physico‐chemical and nutritional studies on vinegar dips for shelf life extension of Agaricus bisporus

2020 ◽  
Vol 44 (9) ◽  
Author(s):  
Mohini Prabha Singh ◽  
Pooja Nikhanj ◽  
Harpreet Singh Sodhi
Keyword(s):  
Shelf Life ◽  
Agaricus Bisporus ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Physico Chemical ◽  
Nutritional Studies

Shelf-Life Extension and Conserved Texture of Alginate-Coated Mushrooms (Agaricus bisporus)

LWT ◽  
1993 ◽  
Vol 26 (5) ◽  
pp. 469-475 ◽  
Author(s):  
A. Nussinovitch ◽  
N. Kampf
Keyword(s):  
Shelf Life ◽  
Agaricus Bisporus ◽  
Life Extension ◽  
Shelf Life Extension

scholarly journals Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract

Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 138 ◽  
Author(s):  
Graziana Difonzo ◽  
Giacomo Squeo ◽  
Maria Calasso ◽  
Antonella Pasqualone ◽  
Francesco Caponio
Keyword(s):  
Shelf Life ◽  
Leaf Extract ◽  
Antioxidant Properties ◽  
Butylated Hydroxytoluene ◽  
Life Extension ◽  
Olive Leaf ◽  
Olive Leaf Extract ◽  
Shelf Life Extension ◽  
Physico Chemical ◽  
Microbial Groups

The shelf-life extension implicates the reduction of food waste. Plant polyphenols can have a crucial role in the shelf-life extension of foods. Olive leaf extract (OLE) is rich in phenolic compounds such as oleuropein, which is well-known for its antioxidant properties. Physico-chemical, microbiological and sensory aspects of non-thermally stabilized olive-based pâté fortified with OLE at concentrations of 0.5 (EX0.5) and 1 mg kg−1 (EX1) were investigated. These samples were compared with olive-based pâté fortified with the synthetic antioxidant BHT (butylated hydroxytoluene) and with a control sample (CTR) without antioxidants. No sensory defects were perceived in all samples, even if a more intense typical olive flavour was perceived in samples containing OLE compared to those containing BHT and CTR. This result was confirmed by significantly higher levels of 2-methylbutanal and 3-methylbutanal in samples containing OLE compared to CTR and BHT. Moreover, the main microbial groups registered a significant loss of 0.5–1 logarithmic cycles in samples containing OLE, especially in EX1. The results of the present study indicate the potentiality of using OLE as natural preservatives in non-thermally stabilized olive-based pâté, since some spoilage-related microbial groups were negatively affected by the addition of OLE at the highest concentration.

Inhibition of browning and shelf life extension of button mushroom (Agaricus bisporus) by ergothioneine treatment

2021 ◽  
Vol 288 ◽  
pp. 110385
Author(s):  
Xiaochen Qian ◽  
Quan Hou ◽  
Jianing Liu ◽  
Qihui Huang ◽  
Zhenliang Jin ◽  
...  
Keyword(s):  
Shelf Life ◽  
Agaricus Bisporus ◽  
Life Extension ◽  
Button Mushroom ◽  
Shelf Life Extension

scholarly journals Postharvest Shelf-life Extension of Button Mushroom (Agaricus bisporus L.) by Aloe vera Gel Coating Enriched with Basil Essential Oil

2021 ◽  
Vol 59 (2) ◽  
pp. 87-98
Author(s):  
Leila MOHAMMADI ◽  
Hamed HASSANZADEH KHANKAHDANI ◽  
Fumina TANAKA ◽  
Fumihiko TANAKA
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Agaricus Bisporus ◽  
Aloe Vera ◽  
Life Extension ◽  
Button Mushroom ◽  
Shelf Life Extension
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