بررسی ویژگی‌های کیفی و تغییرات آنتی‌اکسیدانی قارچ دکمه‌ای پوشش داده شده با صمغ عربی، نشاسته و اسید آسکوربیک در طول نگهداری سرد

مقالات آماده انتشار

نوع مقاله : مقاله پژوهشی

نویسندگان

• فاطمه آمیغی
• فاطمه حیدری دلفارد
• عارفه صادقی

گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه جیرفت، جیرفت، ایران

10.22067/ifstrj.2025.95873.1487

چکیده

هدف این پژوهش، بررسی اثر پوشش‌های خوراکی طبیعی بر پایه صمغ عربی، نشاسته ذرت و ترکیب آن‌ها با اسید آسکوربیک بر ویژگی‌های کیفی قارچ دکمه‌ای در طی نگهداری سرد (4±1 درجه سلسیوس) به‌مدت 14 روز بود. قارچ‌های تازه پس از شستشو با آب مقطر، به‌مدت سه دقیقه در محلول‌های پوششی مختلف غوطه‌ور شدند. تیمارهای مورد بررسی شامل شاهد، اسید آسکوربیک (5%)، نشاسته ذرت، صمغ عربی، نشاسته به همراه اسید آسکوربیک و صمغ عربی به همراه اسید آسکوربیک بودند. پارامترهای ارزیابی شده شامل افت وزن، سفتی بافت، شاخص‌های رنگ و قهوه‌ای شدن، مواد جامد محلول، محتوای فنولی کل، فعالیت آنتی‌اکسیدانی و ارزیابی حسی بودند. کمترین کاهش وزن (16.47٪) در نمونه‌های تیمار شده با پوشش صمغ عربی حاوی اسید آسکوربیک (GAAS) مشاهده شد، در حالی‌که نمونه شاهد بیشترین افت وزن (33.06٪) را داشت. بیشترین سفتی بافت (17.43 نیوتن) در همان تیمار مشاهده گردید. نمونه GAAS همچنین پایین‌ترین شاخص قهوه‌ای شدن (25.70) و بیشترین شاخص روشنایی را حفظ کرد. این تیمار بالاترین مقدار محتوای فنولی (mg GAE/gfw 0.52) و فعالیت آنتی‌اکسیدانی (mg36.57٪) را نیز نشان داد. نتایج ارزیابی حسی نشان داد که استفاده از پوشش‌های خوراکی ترکیبی بر پایه صمغ عربی و اسید آسکوربیک موجب حفظ بهتر ویژگی‌های حسی قارچ دکمه‌ای شامل رنگ، طعم، بافت و پذیرش کلی طی دوره نگهداری 14 روزه در دمای سرد شد. تیمارهای پوشش‌دهی شده کاهش کمتری در کیفیت حسی نسبت به نمونه‌های شاهد داشتند و این امر منجر به افزایش رضایت مصرف‌کننده و حفظ تازگی محصول گردید. به‌طور کلی، نتایج حاکی از آن است که استفاده از پوشش‌های خوراکی ترکیبی، به‌ویژه صمغ عربی همراه با اسید آسکوربیک، نسبت به سایر تیمارها اثربخشی بیشتری در حفظ تازگی و کنترل قهوه‌ای شدن از خود نشان دادند.

کلیدواژه‌ها

• بافت قارچ
• بیوپلیمرهای طبیعی
• پوشش خوراکی
• ماندگاری
• محتوای فنولی

موضوعات

• فناوری مواد غذایی

عنوان مقاله [English]

Evaluation of quality attributes and antioxidant changes of button mushrooms coated with gum Arabic, starch and ascorbic acid during cold storage

نویسندگان [English]

• Fatemeh Amighi
• Fatemeh Heidari Dalfard
• Arefeh Sadeghi

Department of Food Science and Engineering, Faculty of Agriculture, University of Jiroft, Jiroft, Iran

چکیده [English]

Introduction
The white button mushroom (Agaricus bisporus) is one of the most widely consumed edible fungi worldwide due to its high nutritional value, pleasant flavor, and rich of bioactive compounds such as proteins, essential amino acids, vitamins, minerals, and phenolic substances. However, because of its soft texture, high water activity, and lack of a natural protective cuticle, it is extremely perishable and exhibits a short postharvest shelf life. Therefore, developing effective strategies to maintain quality and extend its storage life is essential. In recent years, the application of natural biopolymer-based edible coatings has emerged as a novel, safe, and biodegradable approach for controlling physiological and oxidative changes in fresh produce.
Materials and Methods
This study aimed to evaluate the effects of edible coatings formulated from gum Arabic (GA), corn starch (CS), and their combinations with ascorbic acid (AS) on the quality attributes, antioxidant activity, and phenolic content of button mushrooms during 14 days of storage at 4 ± 1 °C. Fresh mushrooms were procured, washed, and air-dried before being divided into six treatments: control (uncoated), GA, CS, AS, GA + AS (GAAS), and CS + AS (CSAS). Coatings were applied by immersion, and samples were stored in polyethylene containers under refrigeration. Quality indices including weight loss, color parameters (L* and Browning Index), firmness, total soluble solids (TSS), total phenolic content (TPC), antioxidant activity (DPPH assay), and sensory analysis were determined on days 1, 4, 7, 11, and 14. Statistical analysis was performed using ANOVA and Duncan’s multiple range test at a 95% confidence level (p < 0.05).
Results and Discussion
The results revealed that all coating treatments significantly reduced weight loss and delayed browning compared to the control. After 14 days, the highest weight loss occurred in the control (33.06%), while the lowest was observed in GAAS-coated mushrooms (16.47%), indicating the superior ability of this combined coating to minimize moisture evaporation. Regarding textural changes, firmness decreased in all samples during storage, but the GAAS treatment maintained the highest firmness (17.43 N), demonstrating its synergistic effect in preserving cell structure and reducing tissue degradation.
Color measurements showed a gradual decrease in lightness (L*) for all samples; however, GAAS and CSAS treatments retained significantly higher lightness and exhibited the lowest Browning Index values (25.70 and 26.73, respectively). This outcome can be attributed to the antioxidative role of ascorbic acid, which inhibits polyphenol oxidase activity, and the physical barrier effect of the coatings, which limits oxygen diffusion. The TSS values increased during storage, but the increase was less pronounced in coated samples particularly GAAS most likely related to reduced metabolic respiration due to the semi-permeable nature of the coatings.
Antioxidant activity (DPPH radical scavenging) decreased progressively during cold storage, yet the decline was markedly slower in combined coatings. At the end of storage, GAAS maintained the highest antioxidant activity (~36%), whereas the control sample dropped to ~22%. A similar pattern was found in total phenolic content: GAAS-coated mushrooms retained the highest phenolic level (0.52 mg GAE/g fw) compared with the control (0.32 mg GAE/g fw). These findings highlight the synergistic effects of gum Arabic and ascorbic acid in reducing oxidative degradation and preserving phenolic compounds, which are essential contributors to antioxidant potential.
Overall, all sensory attributes including color, flavor, texture, and overall acceptability decreased during the storage period, but the decline was less pronounced in treatments containing antioxidant compounds, especially the GAAS coating. The results demonstrated that the addition of antioxidants and natural coatings such as Arabic gum significantly preserved the sensory quality and extended the shelf life of button mushrooms. Similar findings have reported that coatings with Arabic gum combined with ascorbic acid reduce browning, maintain fresh taste, and improve overall product acceptability.
Conclusion
Overall, this research demonstrates that natural edible coatings, especially the GA + AS formulation, effectively maintained the physicochemical, antioxidant, and visual qualities of button mushrooms during refrigerated storage. The mechanism involves reducing respiration rate, limiting water vapor and gas exchange, and inhibiting oxidative enzyme activity. Owing to its biodegradability, safety, affordability, and high efficacy, the GAAS coating can serve as an environmentally friendly alternative to synthetic packaging or chemical preservatives. Hence, the combined use of gum Arabic and starch with ascorbic acid represents a promising, low-cost, and sustainable strategy for extending the shelf life of button mushrooms and potentially other perishable horticultural products in the fresh food supply chain. Sensory evaluation results showed that important sensory attributes including color, flavor, texture, and overall acceptability of button mushrooms decreased during 14 days of storage. However, this decline was significantly less in samples treated with composite antioxidant-containing coatings, particularly the GAAS coating. These findings indicate that coatings based on Arabic gum and antioxidant additives effectively protect sensory quality, preventing undesirable changes during storage. Additionally, better retention of texture and overall acceptability confirms the positive impact of these coatings on freshness and consumer satisfaction. Therefore, designing natural composite coatings offers an efficient strategy for improving the shelf-life and sensory quality of button mushrooms in the food industry.

کلیدواژه‌ها [English]

• Edible coating
• Mushroom texture
• Natural biopolymers
• Phenolic content
• Shelf life

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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