Centre for Nuclear Sciences and Technologies

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Publications

Publication . Cabo Verde, Sandra; Antonio, Amilcar L.; Santos, Pedro; Redondo, Daniel; Teubib, Pamela; Falcão, António N.

There is an ever-increasing global demand from consumers for high-quality foods with major emphasis placed on quality and safety attributes. One of the main consumer demands is for minimally processed foods that are highly nutritive but low energy-dense and are natural foods with no or minimal chemical preservatives. Extending the shelf-life of food products, while improving the food safety and quality, will have a positive impact on both the industry and consumers. Food irradiation is emerging as a promising and innovative processing technology in this regard. The main objective of this research was to investigate and propose fresh irradiated foods that are health promoting, safe and convenient to be treated by electron beam irradiation. One of the purposes of this research is to help foster more wide use of electron beam irradiation especially where it will enhance food safety and quality. To attain these aims, electron beam irradiation parameters were studied in terms of equipment parametrization, as well as, the effects of irradiation on fresh food products through the evaluation of bioactive compounds and also microbial inactivation (natural microbiota and potential pathogenic bacteria). The food products selected for study were cherry tomatoes, raspberries, and mushrooms. These where chosen due to their perishability, nutritional and bioactive compound profile, and socioeconomic importance in the Mediterranean region. Modelling tools were also applied to simulate high energy electron beam irradiation (10 MeV) of cherry tomatoes and raspberries from the LINAC situated at C2TN (Portugal). An alternative simulation framework, Ensaroot, was also used to test its application in food irradiation studies. Overall the results of this comprehensive study support the feasibility of electron beam irradiation as a post-harvest treatment of cherry tomatoes (3 kGy), mushrooms (5 kGy) and raspberries (3 kGy). It would guarantee the safety, extend the shelf-life and preserving the bioactive contents of these products.

2022Conference paper

Open access

Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour

Publication . Cardoso, Rossana V.C.; Carocho, Marcio; Fernandes, Ângela; Barreira, João C.M.; Cabo Verde, Sandra; Santos, Pedro M.P.; Antonio, Amilcar L.; Gonzaléz‐Paramás, Ana M.; Barros, Lillian; Ferreira, Isabel C.F.R.

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.

2021Journal article

Open access

A irradiação como tecnologia pós-colheita viável para conservação de cogumelos, vegetais e plantas aromáticas

Publication . Pinela, José; Reis, Filipa S.; Pereira, Eliana; Fernandes, Ângela; Oliveira, Beatriz; Antonio, Amilcar L.; Cabo Verde, Sandra; Ferreira, Isabel C.F.R.

A irradiação é um tratamento pós-colheita utilizado para processar produtos destinados à indústria alimentar e farmacêutica. Esta tecnologia é frequentemente combinada com outros processos de conservação, tais como a secagem e o embalamento, para tirar partido de possíveis efeitos sinérgicos. De facto, a elevada perecibilidade de alguns alimentos e matérias-primas torna imprescindível aplicar tratamentos de conservação capazes de aumentar o tempo de vida útil, mas com um impacto mínimo em atributos de qualidade. Este estudo pretendeu avaliar a adequabilidade da irradiação para conservar parâmetros nutricionais de cogumelos, vegetais e plantas aromáticas durante o tempo de vida útil. O cogumelo e as plantas aromáticas foram irradiados com feixe de eletrões a uma dose máxima 10 kGy e analisadas após irradiação e passados 6 e 12 meses ou 12 e 18 meses, respetivamente. Os vegetais frescos foram irradiados numa câmara experimental de 60Co a uma dose máxima de 6 kGy. Estes foram analisados antes de irradiar e após 7 ou 14 dias de armazenamento a 4 °C. O tratamento de irradiação permitiu manter mais eficazmente o perfil nutricional do cogumelos e dos vegetais durante o armazenamento, comparativamente com amostras não irradiadas. Além disso, o tempo de armazenamento teve um maior impacto no perfil nutricional do cogumelo do que a irradiação (com exceção dos ácidos gordos). No caso das plantas aromáticas, apesar de a irradiação ter atenuado perdas de qualidade durante o armazenamento, não foi possível identificar uma tendência geral pois os fatores testados tiveram efeitos dissimilares nas diferentes espécies.

2018Conference paper

Open access

Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour

Publication . Cardoso, Rossana V.C.; Carocho, Márcio; Fernandes, Ângela; Barreira, João C.M.; Cabo Verde, Sandra; Santos, Pedro M.P.; Antonio, Amilcar L.; Gonzaléz-Paramás, Ana M.; Barros, Lillian; Ferreira, Isabel C.F.R.

Abstract: 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.

2021Journal article

Open access