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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2015

Autores

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

Revista

Título: Food Chemistry

Vol. 182

Páginas: 309-315

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 8 Citações

Scopus - 17 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7