The Effect of Polylactic Acid Packaging Modified with Clay Nanoparticles on Quality and Shelf life of Mushroom

Document Type: Research Paper


1 M.Sc. Student of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.

2 Associate Professor of the Department of Chemical Engineering, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.

3 Assistant Professor of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.


One of the newest technologies for storing agricultural products is the biodegradable packaging
method, in which certain materials are utilized on a nano scale. Edible mushroom is a nutritious agricultural
product which can be considered a food source as well as having medicinal applications while having a short
shelf life after harvesting. In this study, the mushroom was packaged in polylactic acid packages containing
nanoparticles of clay and the effect of the packaging on the quality characteristics and shelf life of mushroom
were determined. Aiming at determining the most optimal conditions for the packaging of the mushroom, the
effects of the weight percent of nano clay (0, 3 and 6 wt%), time of storage (4, 8 and 12 day), and three different
temperatures (4, 14, and 24 0C) on the quality characteristics and the shelf life of mushroom have been
investigated. Different regression models were adopted to correlate the empirical results of dependent variables,
and through statistical analyses the most reliable regression model was selected.


AOAC. (1980). Official Methods of Analysis
(14th ed.). Association of Official Analytical
Chemists, Washington D.C.
Ares, G., Lareo, C. & Lema, P. (2007).
Modified atmosphere packaging for postharvest
storage of mushrooms. A review fresh produce
Global Sci. Books, 1(1), 32-40.
Askari, G. R., Emam-djomeh, Z. & Mousavi, S.
M. (2006). Effects of combined coating and
microwave assisted hot-ari drying on the texture,
microstructure and rehydration characteristis of
apple slices. Food Science and Technology
International, 1, 39-46.
Azeredo, H. M. C. & Henriette, M. C. (2009).
Nanocomposites for food packaging applications.
Food Research International, 42, 1240-1253.
Barros, L., Baptista, P. & Ferreira, I. (2007).
Phenolics and antioxidant activity of mushroom
leucopaxillusgiganteus mycelium at different
carbon sources. Food Science and Technology
International, 14(1), 47-55.
Burton, K. S. (1989). The quality and storage
life of Agaricus Bisporus. Mushroom Science
XII.12th International Congress on the Science and
Cultivation of Edible Fungi, Braanschway, (PP.
683-688), Germany.
Busolo, M. A., Fernandez, P., Ocio, M. J. &
Lagaron, J. M. (2010). Novel silver_ based
nanoclay as an antimicrobial in poly lactic acid
food packaging coatings. Food Additives &
Contaminants, 27(11), 1617-1626.
Carbone, M., Sabbatella, G., Antonaroli, S.,
Remita, H., Orlando, V., Biagioni, S. & Nucara, A.
(2015). Exogenous control over intracellular
acidification: enhancement via proton caged
compounds coupled to gold nanoparticles.
Biochimica Biophyisica Acta, 1850, 2304-2307.
Chang, S. T. & Miles, P. G. (2004).
Mushrooms, cultivation, nutritional value,
medicine effect and environmental Impact.2nd Ed.
CRC press, Boca Rotan, pp. 451.
Fatti, M. & Mohebi, M. (2010). Increasing food
safety via use of nano technology. Nano
Technology Monthly Journal, 4, 16-18.
Gruber, P. R., Glassner, D. A., Rábago, K. R. &
Vink, E. T. H. (2003). Applications of life cycle
assessment to Nature Works polylactic (PLA)
production. Polymer Degradation and Stability, 80,
Jagadish, L. K., Krishnan, V., Shenbhagaraman,
R. & Kaviyarasan, V. (2009). Comparative study
on the antioxidant, anticancer and Antimicrobial
property of Agaricus Bisporus (J. E. lange)
imbachbefor and after boiling.African Journal of
Biotechnology, 8(4), 654-661.
Muller, J., González-Martínez, Ch. & Chiralt,
A. (2017). Combination of Poly (lactic) Acid and
Starch for Biodegradable Food Packaging,
Materials, 10, 952-955.
Lee, J. S. (1999). Effects of modified atmosphere
packaging on the quality of chitosan and CaC12
coated mushroom (A, B). Korean Journal of Food
Science and Technology, 37(5), 1308-1314.
Lopez- Malo, A., Palou, E., Barbosa-Canovas,
G. V., Welti-Chanes, J. & Swanson, B. G. (1998).
Polyphenoloxidase activity and color changes
during storage of high hydrostatic pressure treated
avocado puree, Food Research International, 31(8),
Martinez-Abad, A., Lagaron, J. M. & Ocio M.
J. (2012). Development and characterization of
silver-based antimicrobial ethylene-vinyl alcohol
copolymer (EVOH) films for food-packaging
applications, Journal of Agricultural and Food
Chemistry, 60, 5350-5359.
Manzi, P., Aguzzi, A. & Pizzoferrato, L.
(2001). Nutritional value of mushrooms widely
consumed in Italy. Food Chemistry, 73, 321-325.
Mehta, B. K., Jain, S. K., Sharma, G. P., Poshi,
A. & Jain, H. K. (2011). Cultivation of button
mushroom and its processing: A techno-economic
feasibility. International Journal of Advanced
Biotechnology and Research, 2(1), 201-207.
Moravaji, A. & Mostafavi, M. (2010).
Nanotechnology in packaging of food. Journal of
Science and Technology Packaging, 3, 1-11.
Navgaran, Kh. B. Z., Naseri, L. & Esmaeili, M.
(2014). The impact of packaging materials which
contain nano particles of silver metal and clay
silicate on qualitative features, after the Mashad's
black cherry fruit is picked from the tree
(harvested). The Food Industry Research Journal,
1, 90-102.
Shulka, B. D. & Singh, S. P. (2007). Osmo -
convective drying of cauliflower, mushroom and
greenpea. Journal of Food Engineering, 80,741 -
Shomare, S. & Emamjome, Z. (2010). The
impact of pre-treatment and various methods of
drying of button mushrooms through tissue
analysis, dryness, coloring, quantity and speed of
re-absorption of button mushrooms' water sheets.
The Journal of Food Industry and Scientific
Research of Iran, 3, 193-200.
Srivastava, A., Singh, A., Roja, R. B. &
Arunachalam, K. (2010). Shelf- life extension of
fresh mushrooms (Ab) by application of tomato
paste. International Journal of Engineering Science
and Technology, 2(5), 783-788.
Svagan, A. J., Åkesson, A., Cárdenas, M.,
Bulut, S., Knudsen, J. C., Risbo, J. & Plackett, D.
(2010). Transparent films based on PLA and
montmorillonite with tunable oxygen barrier
properties. Biomacromolecules, 13, 397–405.
Toker, R. D., Kayaman-Apohan, N. &
Kahraman, M. V. (2013). UV-curable nano-silver
containing polyurethane based organic–inorganic
hybrid coatings. Progress in Organic Coatings, 76,
Zahedi, Y. & Sedaghat, N. (2011). Increasing
the shelf life of button mushrooms via use of acid
wash and biopolymer coverage. The 20th National
Congress of Food Science and Industry Iran, (pp.1-
11) Tehran, Sharif University of Technology.