Phlorotannins extracted from Sargassum ilicifolium as a way to control spoilage molds and extend the shelf life of Agaricus bisporus mushrooms

Abstract

لیسی Abstract Nowadays, various methods are used to increase the shelf life of fresh fruits and vegetables. Among these methods, edible coatings play an important role in increasing the shelf life of fresh products by forming protective layers around the food. Edible coatings can be made of various materials such as hydrocolloids, proteins, hydrophobic compounds (such as lipids or waxes), or a combination of these factors. Alginate (AL), which is a natural polysaccharide derived from brown seaweed species, has promising potential for use in edible coatings to increase the shelf life of fresh or minimally processed fruits and vegetables. In addition, edible coatings act as excellent carriers for various additives such as antioxidants, antimicrobial compounds, and nutrients. Among the materials that can be used in combination with alginate to coat food are phlorotannins (PT). These compounds are found in brown seaweeds and have antioxidant, antimicrobial, antifungal, and enzyme inhibitory activities. The aim of the present study was to prepare and use an alginate edible coating containing different amounts of phlorotannins extracted from the brown seaweed Sargassum ilicifolium to increase the shelf life of button mushrooms Agaricus bisporus. Key words: Sargassum ilicifolium, Phlorotannin, Antifungal, Alginate, Coating