| Title: | Effect of chitosan and gum Arabic with natamycin on the aroma profile and bacterial community of Australian grown black Perigord truffles (Tuber melansoporum) during storage |
| Author(s): | Choo KSO; Bollen M; Ravensdale JT; Dykes GA; Coorey R; |
| Address: | "School of Molecular Life Sciences, Curtin University, Kent Street, Bentley, Western Australia, Australia. Metabolomics Australia, University of Western Australia, Stirling Hwy, Crawley, Western Australia, Australia. School of Public Health, Curtin University, Kent Street, Bentley, Western Australia, Australia. Graduate Research School, Curtin University, Kent Street, Bentley, Western Australia, Australia. School of Molecular Life Sciences, Curtin University, Kent Street, Bentley, Western Australia, Australia. Electronic address: r.coorey@curtin.edu.au" |
| ISSN/ISBN: | 1095-9998 (Electronic) 0740-0020 (Linking) |
| Abstract: | "This study aimed to assess the effect of chitosan or gum Arabic edible coatings, with natamycin (200, 300, 400?ª+mg/L) on the aroma profiles of Western Australian grown truffles at five storage intervals: 0, 7, 14, 21, and 28 days using solid-phase microextraction (SPME)-followed by gas chromatography-mass spectrometry (GC-MS). The population structure of the bacterial community of both untreated and chitosan-natamycin (400?ª+mg/L) coated truffles were assessed using metagenomic sequencing analysis alongside GC-MS. The results demonstrated that all the coating treatments were able to have a positive impact in halting or delaying the changes of truffle aroma throughout the storage period, with chitosan-natamycin (400?ª+mg/L) coating having the best preservation results compared to the other coatings. Only 9 volatile organic compounds (VOCs) were found to have significant changes in chitosan-natamycin (400?ª+mg/L) coated truffles throughout the storage period compared to 11 VOCs in untreated controls. The result also demonstrated the gradual change of fresh truffle's bacteria communities over the storage period. Over 4 weeks of storage, the dominant bacterial classes of the truffles (alpha-Proteobacteria, Bacteroidia or Actinobacteria classes) were replaced by Bacteroidia, Actinobacteria, Deltaprotobacteria and gamma-Proteobacteria classes. The preliminary results from this study show that edible coatings can affect the VOC and bacterial communities of the truffles which may have implications for future research into truffle preservation techniques" |
| Keywords: | Ascomycota/*chemistry/drug effects Australia Bacteria/drug effects/genetics/isolation & purification Chitosan/analysis/*pharmacology Food Preservation/instrumentation/*methods Food Preservatives/*pharmacology Food Storage Gas Chromatography-Mass Spectrome; |
| Notes: | "MedlineChoo, Kenny S O Bollen, Maike Ravensdale, Joshua T Dykes, Gary A Coorey, Ranil eng Evaluation Study England 2021/03/04 Food Microbiol. 2021 Aug; 97:103743. doi: 10.1016/j.fm.2021.103743. Epub 2021 Jan 21" |
