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Orientador(es)
Resumo(s)
Gamma radiation has been used as a post-harvest food preservation process for many years. Chestnuts are a seasonal product consumed fresh or processed, and gamma irradiation emerged recently as a possible alternative technology for their post-harvest processing, to fulfil the requirements of international phytosanitary trade laws. After harvest and storage, several problems may occur, such as the presence of infestations and development of microorganisms, namely rotting and fungi. These diminish the quality and safety of the product, decreasing the yield along the production chain. In fruits, gamma irradiation treatment is for two main purposes: conservation (ripening delay) and insect disinfestation (phytosanitary treatment). In this review, the application of gamma irradiation to chestnuts is discussed, including production data, the irradiated species and the effects on biological (sprouting, rotting, respiration rate, insects, worms and fungi), physico-chemical (colour, texture, drying rate), nutritional (energetic value, proteins, sugars and fatty acids) and antioxidant (tocopherols, ascorbic acid, phenolics, flavonoids and antioxidant activity) parameters. These changes are the basis for detecting if the food product has been irradiated or not. The validation of standards used for detection of food irradiation, as applied to chestnuts, is also discussed.
Descrição
Palavras-chave
Chestnuts Gamma irradiation Biological parameters Physico-chemical parameters Irradiation detection
Contexto Educativo
Citação
Antonio, Amilcar L.; Carocho, Márcio; Bento, Albino; Quintana, Begoña; Botelho, M. Luisa; Ferreira, Isabel C.F.R. (2012). Effects of gamma radiation on the biological, physico-chemical, nutritional and antioxidant parameters of chestnuts – a review. Food and Chemical Toxicology. ISSN 0278-6915. 50:9, p. 3234-3242
Editora
Elsevier