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Advisor(s)
Abstract(s)
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.
Irradiation is a post-harvest treatment used to process products for the food and pharmaceutical industries. This technology is often combined with other preservation factors, such as drying and packaging, to take advantage of possible synergistic effects. In fact, the high perishability of some foods and raw materials makes imperative to apply preservation treatments capable of extending shelf-life but with minimal impact on quality attributes. This study aimed to evaluate the suitability of irradiation for preserving nutritional parameters of mushrooms, vegetables and aromatic plants during shelf-life. The mushroom and aromatic plants were electron beam irradiated at a maximum dose of 10 kGy and analyzed after irradiation and after 6 and 12 months or 12 and 18 months, respectively. The fresh vegetables were irradiated in a 60Co experimental chamber at a maximum dose of 6 kGy. These were analyzed before irradiating and after 7 or 14 days of storage at 4 °C. The irradiation treatment allowed maintaining more efficiently the nutritional profile of the mushroom and vegetables during storage, as compared to non-irradiated samples. In addition, the storage time had a greater impact on the nutritional profile of the mushroom than irradiation (with the exception of fatty acids). In the case of aromatic plants, although the irradiation attenuated quality losses during storage, it was not possible to identify a general trend since the tested factors had dissimilar effects in the different species.
Irradiation is a post-harvest treatment used to process products for the food and pharmaceutical industries. This technology is often combined with other preservation factors, such as drying and packaging, to take advantage of possible synergistic effects. In fact, the high perishability of some foods and raw materials makes imperative to apply preservation treatments capable of extending shelf-life but with minimal impact on quality attributes. This study aimed to evaluate the suitability of irradiation for preserving nutritional parameters of mushrooms, vegetables and aromatic plants during shelf-life. The mushroom and aromatic plants were electron beam irradiated at a maximum dose of 10 kGy and analyzed after irradiation and after 6 and 12 months or 12 and 18 months, respectively. The fresh vegetables were irradiated in a 60Co experimental chamber at a maximum dose of 6 kGy. These were analyzed before irradiating and after 7 or 14 days of storage at 4 °C. The irradiation treatment allowed maintaining more efficiently the nutritional profile of the mushroom and vegetables during storage, as compared to non-irradiated samples. In addition, the storage time had a greater impact on the nutritional profile of the mushroom than irradiation (with the exception of fatty acids). In the case of aromatic plants, although the irradiation attenuated quality losses during storage, it was not possible to identify a general trend since the tested factors had dissimilar effects in the different species.
Description
Keywords
Tecnologia pós-colheita Feixe de eletrões Radiação gama Composição nutricional Qualidade alimentar
Citation
Pinela, José; Reis, Filipa S.; Pereira, Eliana; Fernandes, Ângela; Oliveira, M.B.P.P.; Antonio, Amilcar L.; Cabo Verde, Sandra; Ferreira, Isabel C.F.R. (2017). A irradiação como tecnologia pós-colheita viável para conservação de cogumelos, vegetais e plantas aromáticas. In IX Congresso Ibérico de Agroengenharia: livros de resumos. Bragança: Instituto Politécnico. ISBN 978-972-745-229-3
Publisher
Instituto Politécnico de Bragança