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Orientador(es)
Resumo(s)
As all the mushrooms, Amanita species experiment several conservation problems, with a post-harvest life limited to a few days. Drying is one of the most used methods in mushrooms preservation. Food irradiation is another possible way to improve food quality and insure its security. Among the emerging irradiation technologies, electron beam has wide application, allowing 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 among non-irradiated and irradiated samples, but a high similarity among different doses. This finding advises the highest assayed dose (10 kGy), ensuring higher effectiveness from the decontamination and disinfestation point of view, without having stronger effects than those observed for the lower doses.
Descrição
Palavras-chave
Amanita spp. Electron beam Chemical composition Antioxidant properties Principal component analysis
Contexto Educativo
Citação
Fernandes, Ângela; Barreira, João C.M.; Antonio, Amilcar L.; Rafalski, Andrzej; Oliveira, M.B.P.P.; Martins, Anabela; Ferreira, Isabel C.F.R. (2015). How does electron beam irradiation dose affect the chemical and antioxidant profiles of wild dried Amanita mushrooms? Food Chemistry. ISSN 0308-8146. 182, p. 309-315
Editora
Elsevier