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Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms

2021Journal article Open access
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dc.contributor.authorMarçal, Sara
dc.contributor.authorSousa, Ana Sofia
dc.contributor.authorTaofiq, Oludemi
dc.contributor.authorAntunes, Filipa
dc.contributor.authorMorais, Alcina M.M.B.
dc.contributor.authorFreitas, Ana Cristina
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-12-02T16:31:34Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-12-02T16:31:34Z
dc.date.issued2021
dc.description.abstractBackground: Mushrooms are a good source of protein, dietary fibre, vitamins, minerals and phenolic compounds. However, mushrooms are a very perishable food and the implementation of preservation methods is essential to extend their shelf-life. The preservation methods for mushrooms can be classified into three categories: thermal (drying/freezing), chemical (edible coatings, films and washing solutions) and physical (packing, irradiation, pulsed electric field and ultrasound) processes. These processes can change the nutritional value and bioactive properties of this commodity. Scope and approach: The goal of this review is to critically update and discuss the existing information about the effect of postharvest preservation methods on the nutritional value and bioactive properties of edible mushrooms. Key findings and conclusions: Drying, especially when high temperatures are applied, can cause the degradation of polysaccharides, proteins and flavour compounds. Freezing is one of the best methods to extend mushrooms’ shelf life but cause the loss of vitamins. Edible coatings and films improve the total sugar, ascorbic acid and bioactive compounds preservation during the storage period. Washing solutions decrease amino acids content. Gamma and electron-beam irradiation decrease the unsaturated fatty acid content, whereas UV-B irradiation significantly increases the vitamin D content. However, there is still limited information about the impact of chemical processes, packaging, pulsed electric field and ultrasound on the nutritional composition and bioactive properties of mushrooms, opening research opportunities for future. This review presents technological and economic alternatives that may support the mushroom processing industries to obtain value-added edible mushrooms and related products.en_EN
dc.description.sponsorshipThe authors are grateful to the European Agricultural Fund for Rural Development (EAFRD), through the Rural Development Program (PDR2020), within the scope of Project MicoCoating [PDR2020-101- 031472] and European Regional Development Fund (ERDF) through the Competitiveness and Internationalization Operational Program (POCI), within the scope of project MicoBioExtract [POCI-01-0247-FEDER- 033939]. We would also like to thank the National Funds from FCT - Fundação para a Ciência e a Tecnologia through project UID/Multi/50016/2019, FCT/MEC (PIDDAC) - IF/00588/2015 and FCT individual PhD grant number SFRH/BD/145301/2019. The authors are also grateful to FCT, Portugal for financial support through national funds FCT/MCTES to CIMO [UIDB/00690/2020] and national funding by FCT, P.I., through the institutional scientific employment programcontract for L. Barros.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationMarçal, Sara; Sousa, Ana Sofia; Taofiq, Oludemi; Antunes, Filipa; Morais, Alcina M.M.B.; Freitas, Ana Cristina; Barros, Lillian; Ferreira, Isabel C.F.R.; Pintado, Manuela (2021). Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms. Trends in Food Science and Technology. ISSN 0924-2244. 110, p. 418-431en_EN
dc.identifier.doi10.1016/j.tifs.2021.02.007en_EN
dc.identifier.issn0924-2244
dc.identifier.urihttp://hdl.handle.net/10198/24423
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationCentre for Biotechnology and Fine Chemistry
dc.relationIntegrated valorization of mango byproducts through the development of multifunctional ingredients
dc.relationMountain Research Center
dc.subjectBioactive propertiesen_EN
dc.subjectEdible mushroomsen_EN
dc.subjectNutritional compositionen_EN
dc.subjectPostharvest preservation methodsen_EN
dc.titleImpact of postharvest preservation methods on nutritional value and bioactive properties of mushroomsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardTitleIntegrated valorization of mango byproducts through the development of multifunctional ingredients
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/Investigador FCT/IF%2F00588%2F2015%2FCP1291%2FCT0002/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F145301%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamInvestigador FCT
oaire.fundingStreamPOR_NORTE
oaire.fundingStream6817 - DCRRNI ID
person.familyNameBarros
person.familyNameFerreira
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
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.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
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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