Effects of li pid edible coating (glycerol monoesty arat) containing essentia l oil of th yme on the oyster mushroo m’s shelf ife

The aim of this study w s to eval ate the effect of glycerol Monoestyarat coating on the shelf life of oyster m shroom a nd thyme. So, thyme essentialoil w as extracted by Clevenger, w s analyzed using GC-MS with glycerolconcentrations Monoestyarat mus hrooms w ere used for coatin g. After packaging, the mushrooms for 15 days at 4 œ C refrigerate d samples and testsevery 3 days physicochemical, textural a d sensory properties wereeval uated. Most thyme essential oil comp unds of caroacrol (1/43%),Parasymyn (19%) and thymol (8/14 p ercent). T extend the shelf life, firmnessall c oated sa mples decreased an d glycero Monoestyarat for jacketingmus hroom fun gus could effectively on maintaining firmn ess during storagewas more spurred this positive im pact by a dding essential oil of thymesignificantly. With the addition of glycerol Mono styarat us ed, the col r indicesare all significa nt (p<0.05 ) preserve the esse n ce of the e influencers were inten sified. The use of g lycerol Mo noestyarat on mushroom sam ples was significantly higher weight loss (p<0.05) reduce, but adding essential oils little effec t on weight loss did not change mitigation. Th e use of glycerol Monoestyarat c ould significantly (p< 0.05) comp ared to control and i nhibit thegrow th of mol d, yeast and total c ount and add essential oils to glycerolMonoestyarat as a prese rvative to prevent th e growth of aggrava ting roleimpo sed total ount the results are similar in color and appearance is alsoquite true th at evaluated. Mono estyarat glycerol lipid structure andanti icrobial a ctivity of e ssential oils including caroacrol and thym ol phenolcompounds, th e main rea son was to preserve quality durin g storage Samples.

Keywords:

Vulgaris , Essential Oil , Glyceryl Oyster ushroom , Thymus Mon ostearate