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

2021Journal article Open access
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dc.contributor.authorCardoso, Rossana V.C.
dc.contributor.authorCarocho, Márcio
dc.contributor.authorFernandes, Ângela
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorCabo Verde, Sandra
dc.contributor.authorSantos, Pedro M.P.
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorGonzaléz-Paramás, Ana M.
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-23T11:27:44Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-23T11:27:44Z
dc.date.issued2021
dc.description.abstractAbstract: 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.en_EN
dc.description.sponsorshipThe 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).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationCardoso, 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. (2021). Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour. Journal of Food Science. ISSN 0022-1147. 86:6, p. 2276-2287en_EN
dc.identifier.doi10.1111/1750-3841.15755en_EN
dc.identifier.issn0022-1147
dc.identifier.urihttp://hdl.handle.net/10198/24334
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.relationCentre for Nuclear Sciences and Technologies
dc.relationMushrooms as a source of high value bioactive molecules: conversion of ergosterol into vitamin D2, extraction optimization, refinement and a case study using bakery/pastry products
dc.subjectAgaricus bisporusen_EN
dc.subjectChemical profileen_EN
dc.subjectElectron beamen_EN
dc.subjectFood irradiationen_EN
dc.subjectGamma radiationen_EN
dc.titleCombined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flouren_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleCentre for Nuclear Sciences and Technologies
oaire.awardTitleMushrooms as a source of high value bioactive molecules: conversion of ergosterol into vitamin D2, extraction optimization, refinement and a case study using bakery/pastry products
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F04349%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F137436%2F2018/PT
oaire.fundingStream6817 - DCRRNI ID
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person.familyNameCarocho
person.familyNameFernandes
person.familyNameBarreira
person.familyNameCabo Verde
person.familyNameAntonio
person.familyNameBarros
person.familyNameFerreira
person.givenNameMárcio
person.givenNameÂngela
person.givenNameJoão C.M.
person.givenNameSandra
person.givenNameAmilcar L.
person.givenNameLillian
person.givenNameIsabel C.F.R.
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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