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<p>White button mushrooms, a highly perishable commodity of interest, were treated using continuous microwave at 0.5-1&#xa0;kW for 300–750&#xa0;s for microbial decontamination and inactivation of spoilage enzymes. The impact of microwave radiation on quality parameters was also assessed. Microwave treatment at 1000&#xa0;W for 675&#xa0;s caused a 5-D reduction of inoculated and native microorganisms and led to &gt; 95% inactivation of spoilage enzymes. The microwave treatment induced a rupture of microbial cell membranes, cytoplasm leakage, and critical deformity to the cell body. Further, microwaves led to unfolding and conformational alterations in the secondary structure of enzymes. The Weibull model was a good fit for the microbial inactivation kinetics. <i>E. coli</i> was the most sensitive, while AM was the most resistant microorganism to microwave exposure. Microwave treatment caused significant changes in the color and firmness of the mushrooms and led to noticeable retention or increase in their biological activity. At maximum treatment intensity, the BI increased by 39.5%, the firmness tripled, 73.4% of the total phenolic content, and the antioxidant capacity increased by 63.8%. Inspecting the storage stability of microwave-treated whole white button mushrooms (1000&#xa0;W, 675&#xa0;s) against untreated control samples revealed better microbial stability up to 4 d at 4℃ and 3 d at 20℃ and minimal color and firmness changes. At 4℃ on the 4th day, the treated samples retained 143.5% of the initial total phenolic content, 233.3% of the initial antioxidant capacity, and 67.9% of the vitamin D<sub>2</sub> content.</p>

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Microwave decontamination of whole white button mushrooms (Agaricus bisporus): kinetics and mechanism of microbial and enzyme inactivation, quality retention, and storage study

  • 期刊论文

  • 发表日期：

    2025年9月30日

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  • Anshul Dhawan,
  • Snehasis Chakraborty

摘要

White button mushrooms, a highly perishable commodity of interest, were treated using continuous microwave at 0.5-1 kW for 300–750 s for microbial decontamination and inactivation of spoilage enzymes. The impact of microwave radiation on quality parameters was also assessed. Microwave treatment at 1000 W for 675 s caused a 5-D reduction of inoculated and native microorganisms and led to > 95% inactivation of spoilage enzymes. The microwave treatment induced a rupture of microbial cell membranes, cytoplasm leakage, and critical deformity to the cell body. Further, microwaves led to unfolding and conformational alterations in the secondary structure of enzymes. The Weibull model was a good fit for the microbial inactivation kinetics. E. coli was the most sensitive, while AM was the most resistant microorganism to microwave exposure. Microwave treatment caused significant changes in the color and firmness of the mushrooms and led to noticeable retention or increase in their biological activity. At maximum treatment intensity, the BI increased by 39.5%, the firmness tripled, 73.4% of the total phenolic content, and the antioxidant capacity increased by 63.8%. Inspecting the storage stability of microwave-treated whole white button mushrooms (1000 W, 675 s) against untreated control samples revealed better microbial stability up to 4 d at 4℃ and 3 d at 20℃ and minimal color and firmness changes. At 4℃ on the 4th day, the treated samples retained 143.5% of the initial total phenolic content, 233.3% of the initial antioxidant capacity, and 67.9% of the vitamin D2 content.