Single-to-combined effects of gelatin and aloe vera incorporated with Shirazi thyme essential oil nanoemulsion on shelf-life quality of button mushroom

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Marzieh Moosavi-Nasab
Bahram Behroozi
Hadi Hashemi Gahruie
Samad Tavakoli


aloe vera and gelatin, enzymatic browning, mushroom, nanoemulsion


Button mushrooms are considered one of the most sensitive agricultural products due to the mechanical damages that can significantly decrease their quality and color. Our study aimed to evaluate the effect of aloe vera and gelatin edible coatings containing Shirazi thyme essential oil nanoemulsion on the shelf life, enzymatic browning, physicochemical, microbiological, textural, and sensorial properties of a button mushroom. Seven samples, including the control (C) and those coated with 1% gelatin (G1), 3% gelatin (G3), 1% aloe vera (A1), 3% aloe vera (A3), 1% gelatin + 2% aloe vera (G1A2), and 2% gelatin + 1% aloe vera (G2A1), were produced. Parameters such as weight loss, pH, firmness, color, microbiological, and sensory attributes were analyzed to evaluate these features. Our results showed that aloe vera and edible gelatin coatings are capable of efficiently maintaining the physicochemical, microbiological, and sensory properties of button mushrooms. The lower microbial counts, including mesophilic bacteria, yeasts, and molds in treated samples during storage, could be due to the coating containing Shirazi thyme essential oil nanoemulsion. Regarding the efficient role of aloe vera coating (3%) in preventing the growth of microorganisms and maintaining the sensory properties of samples, this treatment could be a promising technique for the preservation of button mushrooms and other vegetables and fruits.

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