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Effectiveness of gamma and electron beam irradiation as preserving technologies of fresh Agaricus bisporus Portobello: a comparative study

2019Journal article Open access
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dc.contributor.authorCardoso, Rossana V.C.
dc.contributor.authorFernandes, Ângela
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorCabo Verde, Sandra
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorGonzález-Paramás, Ana María
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2019-02-04T16:59:13Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2019-02-04T16:59:13Z
dc.date.issued2019
dc.description.abstractThe main objectives of the present work were as follows: (a) to develop an analytical procedure to quantify free sugars on chestnuts based on green-chemistry principles and (b) to evaluate the effect of hot air convective drying (50 °C along 10 hr) on the carbohydrate profile of sliced chestnuts (Longal and Judia varieties). The analytical method allowed the quantification of several sugars in chestnut extracts, with low detection limits and good precision. In fresh, Judia variety had higher sucrose, fructose, and glucose contents than Longal, together with amylose. Nevertheless, when applying hot air convective drying to chestnut slices, a significant increase in fructose contents was observed with time, particularly after 10 hr drying in Longal variety. Nonetheless, a significant increase in glucose content was observed on both varieties, probably related to starch thermal hydrolysis. Practical applications: An environment-friendly methodology for free sugars quantification, based on ethanol/water extraction (green solvents), ion-exchange high-performance liquid chromatography separation with water as mobile phase, and evaporative light scattering detection, was developed. The method allowed the quantification of raffinose, sucrose, glucose, and fructose in chestnut extracts, with detection limits of 6 μg for sucrose and 0.3 μg for other sugars. Good precision was achieved with intra-day and inter-day coefficients of variation below 5%. Regarding chestnuts' drying, hot air convective drying might be applied to chestnut slices but it may induce modifications on the carbohydrate composition of the samples, particularly when long drying periods are applied, requiring some attention because it might induce both visual and sensory changes.en_EN
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), C2TN (UID/Multi/ 04349/2013), L. Barros and J. Barreira contracts, and A. Fernandes post-doc grant (SFRH/BPD/114753/2016). 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®; and to FEEI through the Rural Development Program (PDR2020), within the scope of Project MicoCoating (PDR2020-101-031472). This work was also developed within the Coordinated Research Project D61024 “Development of New Applications of Machine Generated Food Irradiation Technologies” financed by the International Atomic Energy Agency (IAEA).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationCardoso, Rossana V.C.; Fernandes, Ângela; Barreira, João C.M.; Cabo Verde, Sandra; Antonio, Amilcar L.; Gonzaléz-Paramás, Ana M.; Barros, Lillian; Ferreira, Isabel C.F.R. (2019). Effectiveness of gamma and electron beam irradiation as preserving technologies of fresh Agaricus bisporus Portobello: A comparative study. Food Chemistry. ISSN 0308-8146. 278, p. 760-766en_EN
dc.identifier.doi10.1016/j.foodchem.2018.11.116en_EN
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/18650
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationBioresidues of Agaricus bisporus Portobello as sustainable sources of vitamin D2: yield improvement by irradiation, refinement and stabilization to functionalize novel food formulations.
dc.subjectChemical characterizationen_EN
dc.subjectElectron beam irradiationen_EN
dc.subjectErgosterolen_EN
dc.subjectGamma irradiationen_EN
dc.subjectPortobello mushroomsen_EN
dc.titleEffectiveness of gamma and electron beam irradiation as preserving technologies of fresh Agaricus bisporus Portobello: a comparative studyen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleBioresidues of Agaricus bisporus Portobello as sustainable sources of vitamin D2: yield improvement by irradiation, refinement and stabilization to functionalize novel food formulations.
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F04349%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBPD%2F114753%2F2016/PT
oaire.fundingStream5876
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oaire.fundingStreamFARH
person.familyNameCardoso
person.familyNameFernandes
person.familyNameBarreira
person.familyNameAntonio
person.familyNameBarros
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person.givenNameRossana V.C.
person.givenNameÂngela
person.givenNameJoão C.M.
person.givenNameAmilcar L.
person.givenNameLillian
person.givenNameIsabel C.F.R.
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person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-6870-0391
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridD-8269-2013
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person.identifier.scopus-author-id57194701579
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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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