Fresh button mushrooms (Agaricus bisporus L.) are sensitive to browning, water loss, and microbial attack. The short shelf-life of mushrooms is an impediment to the distribution and marketing of the fresh product. Essential oils outstand as an alternative to chemical preservatives and their use in foods meets the demands of consumers for natural products. To resolve controlled release of oil and increase in antioxidant and antimicrobial activities, the oil was incorporated into microcapsules. Effects of microcapsulated thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.) on quality of fresh button mushroom were compared. Physicochemical qualities were evaluated during 15 days of storage at 4 ± 0.5°C. All treatments prevented product weight loss and decrease in polyphenoloxidase and peroxidase activities during storage. Color and firmness, microbiological analysis, and total phenolic content caused the least change. With use of microencapsulated oils, mushrooms were within acceptable limits during 10 days of storage. Microencapsulated rosemary oil produced the highest beneficial effects and has potential to improve quality of button mushrooms and extend shelf-life.
Keywords: Agaricus bisporus; rosemary; thyme.