Effects of Edible Coatings Enriched with Chamomile Essential Oil on Postharvest Quality and Shelf Life of Mushrooms (Agaricus bisporus) | ||
| Egyptian Journal of Chemistry | ||
| Volume 68, Issue 10, October 2025, Pages 583-607 PDF (1.29 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2025.379143.11655 | ||
| Authors | ||
| Mona Elabd* 1; Ahmed M. Sorour2 | ||
| 1Food Engineering and Packaging Department, Food Technology Research Institute, Agricultural Research Cen-ter, Giza, Egypt | ||
| 2Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||
| Abstract | ||
| White button mushrooms (Agaricus bisporus) are particularly perishable due to their excessive moisture content and absence of a natural protective barrier, making them prone to browning, softening, and microbial deteriora-tion. This study investigated the effects of different edible coating materials xanthan gum, carboxymethyl cellu-lose, and potato starch each incorporated with chamomile (Matricaria chamomilla) essential oil at two concen-trations (0.5% and 1% w/v), on the shelf life and quality of fresh mushrooms during 20 days of cold storage. The purpose was to analyze the influence of both coating type and essential oil concentration on the physicochemi-cal, microbiological, and sensory properties of the mushrooms, and to classify treatments based on preservation efficacy. Results indicated that all coated samples displayed considerably enhanced quality characteristics rela-tive to uncoated controls during the storage period. Among the coating types, potato starch produced the most beneficial outcomes, followed by xanthan gum and carboxymethyl cellulose. Mushrooms treated with 1% chamomile essential oil demonstrated greater moisture retention, higher total soluble solids, improved firmness, reduced cap opening and surface browning, and superior sensory scores. Additionally, these samples maintained higher levels of total phenolic content, DPPH radical scavenging capability, and important enzyme activities. Microbial growth was significantly inhibited in proportion to the essential oil concentration, demonstrating robust antibacterial action. These findings imply that bioactive coatings, particularly those based on potato starch mixed with chamomile essential oil, constitute a promising technique for increasing the shelf life and preserving the quality of button mushrooms during storage. | ||
| Keywords | ||
| Agaricus bisporus; Edible coatings; Chamomile essential oil; Xanthan gum; Carboxymethyl cellulose; Potato starch; Bioactive coating | ||
|
Statistics Article View: 177 PDF Download: 107 |
||
