Mechanisms of Action and Preservation Effects of Packaging Systems for Mushrooms: Novel Approaches to Preserve Irish Edible Mushrooms
Source abstract
Abstract
Mushrooms support the Irish economy, with a farm gate value of roughly EUR 130 million in 2022 and with 80%–85% of Irish production exported to the United Kingdom. In order to apply cutting edge technologies and offer creative solutions to increase the shelf life of mushrooms, it is essential to understand the mechanisms of action and preservation effects of the current trends in edible mushroom packaging systems. This review summarises the mechanisms of action for nanopackaging, biodegradable packaging, edible coatings, modified atmosphere packaging (MAP), and active packaging in terms of their enzyme activity, antimicrobial activity, antioxidant activity, and rate of respiration along with the changes in texture, colour, nutritional value, and shelf life of mushrooms reflected in the preservation effects of these packaging systems. SWOT analysis highlights the strengths, weaknesses, and threats of these packaging systems and provides potential opportunities for trialing innovative packaging materials for fresh edible mushrooms in Ireland.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Phytochemicals and Antioxidant Activities · Nanocomposite Films for Food Packaging · Olfactory and Sensory Function Studies
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 DY05, Dublin, Ireland
School of Architecture, Building and Environment, Technological University Dublin, City Campus, Bolton Street, D01 K822 Dublin, Ireland
Funding
Science Foundation Ireland
References (100+)
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