Biodegradable Gluten-Impregnated Paper Extends Mushroom's Shelf Life

Filed in archive Food and Agriculture on May 2, 2006

Cultivated mushrooms are normally packed in tray with synthetic films. But such kind of packaging allows the mushrooms to release high levels of moisture and are sensitive to carbon dioxide, resulting to premature opening of the cap and discoloration.

These kinds of problems don't look good for marketing fresh cultivated mushrooms.

Research done by France's Institute for agronomy Research (INRA) Montpellier Unit developed a bioactive packaging that will increase the short shelf life of mushrooms.

This new packaging material is paper impregnated with gluten which allows storage at 20 degrees C for four days. The material is biodegradable, gas selective and permeable.

The use of paper as a substrate considerably improves the mechanical properties of the wheat gluten film, while still ensuring its biodegradability. Packaging cultivated mushrooms with this composite material corresponds to "modified atmosphere packaging" which induces an atmosphere containing low levels of both O2 and carbon dioxide and prevents condensation.

Read more at Food Quality News.

Photo Credit: [www.funbeach.com]

About the author: Gloria is a Chemist and is the author of 2 science blogs: Straight From The Doc and The Pharm Voice.