ACTIVE COATING BASED ON BABASSU MESOCARP INCORPORATED WITH EXTRACTS OF AMAZONIAN PLANTS PREPARED WITH DEEP EUTECTIC NATURAL SOLVENTS (NADES): EFFECTS ON THE STORAGE QUALITY OF MUSHROOMS

Edible active coatings can preserve food by controlling biochemical or oxidation processes as a cost-effective packaging. Innovative active coatings were developed based on Babassu mesocarp infused with Uxi-amarelo (Endopleura uchi) and Jambolão (Syzygium cumini (L.) Skeels) leaves using NADES. The coatings were used to check the quality changes of the mushrooms up to 20 days at 4°C. NADES was prepared with choline chloride, citric acid and 30% water by heating(60°C) and stirring (2h). Extracts from Uxi-amarelo or Jambolão leaves were obtained by ultrasonic extraction in NADES followed by filtration. Coating suspensions with Babassu Mesocarp (BM) (4g/100g suspension) and distilled water (96g/100g suspension), were homogenized (30min) and heated (90°C/15 min). Uxi-NADES or Jamb-NADES extracts (100g extract/100 g BM) were added and heated for 10 min. Mushrooms were immersed in the film solutions (Uxi-NADES and Jamb-NADES) or distilled water (control). Agar diffusion tests showed the antimicrobial activity of the extracts against Staphylococcus aureus (Uxi-NADES- 30 ± 2.6 mm and Jamb-NADES- 26 ± 3.61 mm), Pseudomonas aeruginosa (Uxi-NADES-34.5 ± 0.71 mm and Jamb-NADES-32 ± 4.24 mm), Campylobacter jejuni (Uxi-NADES- 27.25 ± 1.77 mm and Jamb-NADES- 34.25 ± 1.06 mm) and Listeria monocytogenes (Uxi-NADES- 26.83 ± 5.06 mm and Jamb-NADES- 21.83 ± 3.18 mm). Both extracts also showed high antioxidant activity (DPPH inhibition: Uxi-NADES-89.82%±0.46; Jamb-NADES 95.15%±0.8). After 20 days of storage, there were no significant differences in weight loss (20.09%±16.13 for uxi-NADES, 24.2%±11.31 for jamb-NADES and 17.78%%±3.95 for control) or browning index (Uxi-NADES- 93.99±2.45; Jamb-NADES- 86.58±26.13; and control- 64.32±8.88) between coated and control samples. Color change (ΔE) showed noticeable differences between treatments (Uxi-NADES: 37.97±5.05; Jamb-NADES: 30.41±14.4; control: 41.56±3.67). Developed coatings prevented weight loss and browning of the mushrooms yet demonstrated antibacterial and antioxidant properties, highlighting their potential as accessible green packages.