Verlengen houdbaarheid champignons met actieve verpakking

Researchers at the University of Zaragoza in Spain incorporated four different active agents into the packaging material to extend the shelf-life of packed fresh mushrooms: sodium metabisulphite combined with citric acid; green tea extract; cinnamon essential oil and purple carrot extract.
The sulphur dioxide-based packaging maintained the mushroom’s white colour for a longer time than conventional packaging. Green tea extract at high concentration maintained white colour of mushrooms longer than blank samples. Cinnamon essential oil and purple carrot extracts did not show enough antioxidant properties to extend the shelf-life. An article about the research is published in Food Control.
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