Exquisite wild mushrooms as a source of dietary fiber: Analysis in electron-beam irradiated samples

• Type: Article in International Scientific Journal
• Date: 2015

Authors

Angela Fernandes (Author) Other; Joao C M Barreira (Author) Other; Amilcar L Antonio (Author) Other; Patricia Morales (Author) Other; Virginia Fernandez Ruiz (Author) Other; Anabela Martins (Author) Other; Beatriz B P P Oliveira (Author) FFUP; Isabel C F R Ferreira (Author) Other

Journal

Title: LWT - Food Science and Technology

Vol. 60

Pages: 855-859

ISSN: 0023-6438

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 6 Citations

Scopus - 15 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-00A-5AS

DOI: 10.1016/j.lwt.2014.10.050

Abstract (EN): In the present study, electron-beam irradiation was applied to dried samples of Boletus edulis and Macrolepiota procera to evaluate the effects on their fiber composition. Both species presented an important percentage of dietary fiber, soluble and insoluble in different ratios. These high fiber levels are an interesting feature, allowing considering mushrooms as an alternative source of dietary fibers in the highly competitive market of fiber-enriched food products. In B. edulis samples, insoluble fiber and total fiber amounts were significantly lower in samples irradiated with 10 kGy, but soluble fiber had no significant changes for any of the assayed doses, while total available carbohydrates were significantly lower in unirradiated samples. M. procera samples irradiated with 6 kGy presented less total fiber, insoluble fiber and carbohydrates, but the same dose allowed the highest contents in soluble dietary fiber. In general, the irradiated samples, especially for higher doses, gave some significant changes in the total available carbohydrates and dietary fibers content. Nevertheless, the resulting differences still allow considering these species as good natural fiber sources, maintaining their potential health effects, while promoting a clean way to disinfest and decontaminate these highly perishable products.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 5