Chitosan/tripolyphosphate nanoaggregates enhance the antibrowning effect of ascorbic acid on mushroom slices
Enzymatic browning is the main deleterious phenomenon affecting the quality of minimally
processed mushrooms. Nano-encapsulation of antibrowning agents provides a new strategy
to prevent discoloration in minimally processed commodities. In this study, coatings
containing AA-loaded chitosan/tripolyphosphate nanoaggregates were applied to evaluate
the postharvest preservation of minimally processed mushrooms during 16 d of storage at 5°
C. Package headspace composition, browning index, firmness, phenolic and ascorbic …
processed mushrooms. Nano-encapsulation of antibrowning agents provides a new strategy
to prevent discoloration in minimally processed commodities. In this study, coatings
containing AA-loaded chitosan/tripolyphosphate nanoaggregates were applied to evaluate
the postharvest preservation of minimally processed mushrooms during 16 d of storage at 5°
C. Package headspace composition, browning index, firmness, phenolic and ascorbic …
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