How does electron beam irradiation dose affect the chemical and antioxidant profiles of wild dried Amanita mushrooms?

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

Authors

Angela Fernandes (Author) Other; Joao C M Barreira (Author) Other; Amilcar L Antonio (Author) Other; Andrzej Rafalski (Author) Other; Beatriz B P P Oliveira (Author) FFUP; Anabela Martins (Author) Other; Isabel C F R Ferreira (Author) Other

Journal

Title: Food Chemistry

Vol. 182

Pages: 309-315

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 8 Citations

Scopus - 17 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-00A-ASH

DOI: 10.1016/j.foodchem.2015.03.012

Abstract (EN): As with all mushrooms, Amanita species demonstrates several conservation problems, due to a post-harvest life limited to a few days. Drying is one of the most commonly used methods in mushroom preservation. Food irradiation is another possible way to improve food quality and insure its security. Among the emerging irradiation technologies, electron beam irradiation has wide applications, allowing for high throughput, wide flexibility and potential, without any negative effect on the environment. The effects of different electron beam irradiation doses in Amanita genus, were assessed by measuring the Changes produced on a wide variety of nutritional, chemical and antioxidant indicators. The evaluated profiles indicated differences between non-irradiated and irradiated samples, however a high similarity was observed among different doses. This finding advises that the highest assayed dose (10 kGy) be applied, ensuring a higher effectiveness from a decontamination and disinfestation perspective, without having any stronger effects than those observed by the lower doses.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7