Impact of Chitosan, Trans-Cinnamaldehyde, Poly (Vinyl Alcohol) and Tio2 Bio-Nanocomposites on Preservation and Flavor of Postharvest Button Mushroom (Agaricus Bisporus)

Abstract

In this study, we developed novel bionanocomposites consisting of chitosan (CS), poly (vinyl alcohol) (PVA), trans-cinnamaldehyde (CIN), and nano-titanium dioxide (TiO2) using a blending method. The results demonstrated that the addition of TiO2 and CIN significantly enhanced the filmslight 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 coatings to extend the shelf life.

Keywords: Button mushroom, Chitosan nanocomposites, trans-Cinnamaldehyde, Volatile compound, quality