Enrichment of Polyethylene–Nanoclay Edible Coatings with Turkmen Melon Seed Hydrolyzed Protein for Shelf-Life Extension of Button Mushrooms

Puntos clave

• Shelf-life extension occurs when button mushrooms are coated with hydrolyzed protein, leading to improved freshness over time.
• The primary metric shows that incorporating hydrolyzed protein enhances the durability of mushrooms compared to uncoated controls.
• Analysis includes the effects of polyethylene and nanoclay in the edible coatings designed for food preservation.
• Such findings suggest a new avenue for extending the shelf life of perishable food items through innovative edible coatings.