The effect of edible coating with combined Thymus Vulgaris extract and glycerol monoestearate on oyster mushroom ?s shelf life

Abstract

Shelf-life of mushrooms is very low, because of several characteristics, such as their thin epidermal structure and high respiration rates. They tend to lose their quality after harvest. Hence, mushrooms need supportive care to keep freshness. Several protective methods have been recommended. In the current study, the effect of lipid-edible coating with different doses of glycerol monoestearate and thyme extract, for the extending of edible mushroom’s shelf life was evaluated. After, preparation of aqueous thyme extract (TE) by the Clevenger method, the mushroom treatments were prepared with different concentrations of the glycerol monoestearate (GMS) and thyme extract. The chemical composition of the extract was performed using GC-MS method. The texture tightness, color and weight loss were respectively, measured using the texture analyzer, HunterLab and digital balance. The Sensory and antimicrobial evaluations were also performed during the 15 days. Analysis of the extract has detected the 23 chemical compositions with the different structures and functional groups. The high texture tightness and the low weight loss determined for the mixture of GMS and 150 mg/kg TE, and the color indices (a*b*L*) have less significant change by adding the GMS with doses of 100 and 150 mg/kg of TE. Furthermore, the high antimicrobial activities resolute for the GMS+TE150 mg/kg. In conclusion, the GMS+EO150 mg/kg coating could be used significantly for preserving the quality of oyster mushrooms throughout long-term storage