Development of microcapsule bioactive paper loaded with cinnamon essential oil to improve the quality of edible fungi

Abstract Edible fungi are highly susceptible to water loss and microbial contamination, resulting in short shelf life and deterioration of food quality. Therefore, it is important to develop a packaging material to increase the shelf life of edible fungi. In this research, we developed a bioactive paper for preservation of edible fungi by combining cinnamon essential oil (CEO) microcapsules with paper-based materials. The results indicated that CEO microcapsules were successfully introduced and bonded to paper fibers by starch, which ensured the sustained release of CEO on paper. In addition, the mechanical properties and water vapor permeability of coated paper had also been improved. Microcapsule bioactive paper was more suitable for high humidity fungi products, such as Agaricus bisporus, which could regulate the stability of internal environment and improve the bacteriostasis. The developed bioactive paper provided an effective packaging material for preservation of edible fungi and prolonged shelf life of edible fungi.