BIOSENSOR CONSTRUCTION METABOLOMIC-BASED FOR DETERMINATION OF SHELF LIFE: A MULTI-TECHNIQUE FOOD ANALYTICAL PLATFORM FOR MUSHROOM ANALYSIS

The consumption of edible mushrooms has been increasing, especially with the rising popularity of unconventional diets. As such, determining the shelf life and safe consumption period of these macrofungi is a crucial task, both for food safety and for reducing food waste. In this study, a new approach for determining the shelf life of Champignon (Agaricus bisporus), one of the most widely cultivated mushroom species in the world, through a Graphene Field-Effect Transistor (GFET) biosensor was proposed and developed to differentiate between freshly packaged edible mushrooms and those stored for six months, as indicated on the product label. This differentiation, along with the characterization of the compounds, were also assessed using Fourier-transform infrared (FTIR) spectroscopy and ultra-high-resolution mass spectrometry techniques. Commercial samples were prepared and analyzed in the GFET biosensor, which successfully identified differences between the groups, with electric current measurements differing by one order of magnitude. The GFET biosensor demonstrated a rapid response, requiring minimal sample volume and no complex pretreatment steps. FTIR analysis revealed the samples profiles and highlighted subtle differences between the fresh and stored samples, with the most relevant region identified at 2090 cm-1. Additionally, mass spectrometry enabled the identification of changes in the molecular profiles of the samples post-storage and the most relevant compounds responsible for differentiating the groups, including those with m/z values of 205, 676 and 267. The results indicated that the GFET biosensor was effective in distinguishing between fresh and expired mushrooms. These findings suggest that the developed biosensor represents a promising tool for ensuring the quality and safety of edible mushrooms, contributing to the reduction of food waste and enhancing consumer confidence regarding product shelf life. The new technology and applicability, as well as method's cost-effectiveness make it suitable for implementation in quality control processes throughout the mushroom supply chain.