Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour
| Autor: | Rossana V. C. Cardoso, Pedro M.P. Santos, João C.M. Barreira, Márcio Carocho, Sandra Cabo Verde, Isabel C.F.R. Ferreira, Lillian Barros, Ângela Fernandes, Amilcar L. Antonio, Ana M. González-Paramás |
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| Rok vydání: | 2021 |
| Předmět: |
Food irradiation
Electron beam Portobello mushroom Time Factors 030309 nutrition & dietetics Agaricus Storage Chemical parameters 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Nutrient medicine Food science Irradiation Sugar Chemical profile 0303 health sciences Ergosterol Mushroom food and beverages Agaricus bisporus 04 agricultural and veterinary sciences 040401 food science chemistry Gamma radiation Gamma Rays Taste Food Irradiation Mannitol Nutritive Value Food Science medicine.drug |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| ISSN: | 1750-3841 |
| Popis: | Portobello variety of Agaricus bisporus mushrooms, appreciated for its taste, makes it desirable to be eaten fresh and also as flour in soups and gravies. Gamma and electron-beam radiation at four doses (1, 2, 5, and 10 kGy) were used to analyze its preservation effect on Portobello mushroom flour. A proximate analysis, as well as the impact on fatty acids, tocopherols, soluble sugars, organic acids, and ergosterol profiles, were performed every 3 months, during a storage period of 1 year. Gamma rays preserved mannitol (most abundant soluble sugar) over the 12 months, while electron beam radiation preserved organic acids. No significant changes were sought for any radiation type, and the slight changes extracted from the estimated marginal means reveal a tendency for irradiation as having preserving effects of nutrients and other important molecules. Thus, both irradiation types, up to 10 kGy are suitable for preservation of A. bisporus Portobello flour. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/AGR/00690/2020), C2TN (UID/Multi/04349/2013) for R.V.C. Cardoso’s grant (SFRH/BD/137436/2018), M. Carocho’s research contract. L. Barros and A. Fernandes also thank FCT’s funding through the institutional scientific employment program-contracts. This work is funded by the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project Mobilizador ValorNatural R . Acknowledgments are also due European Agricultural Fund for Rural Development (EAFRD), through the Rural Development Program (PDR2020), within the scope of Project MicoCoating (PDR2020-101-031472). info:eu-repo/semantics/publishedVersion |
| Databáze: | OpenAIRE |
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