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Suitability of gamma irradiation for preserving fresh-cut watercress quality during cold storage

2016Journal article Open access
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dc.contributor.authorPinela, José
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorBarros, Lillian
dc.contributor.authorCabo Verde, Sandra
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2016-10-04T08:30:29Z
dc.date.available2016-10-04T08:30:29Z
dc.date.issued2016
dc.description.abstractThe suitability of gamma irradiation (1, 2 and 5kGy) for preserving quality parameters of fresh-cut watercress (Nasturtium officinale R. Br.) during storage at 4±1°C for 7d was investigated. The storage time decreased the protein content and the main carbohydrates, and increased the levels of malic and fumaric acids, sucrose and mono- and polyunsaturated fatty acids (MUFA and PUFA). The different irradiation doses did not caused any significant colour change. In general, the 2kGy dose favoured PUFA and was the most suitable to preserve the overall postharvest quality of fresh-cut watercress during cold storage. In turn, the 5kGy dose better preserved the antioxidant activity and total flavonoids and favoured MUFA, tocopherols and total phenolics, thus originating a final product with enhanced functional properties. Therefore, the suitability of gamma irradiation for preserving fresh-cut watercress quality during cold storage was demonstrated.pt_PT
dc.description.sponsorshipThe authors are grateful to PRODER research project nº 53514, AROMAP, for financial support of the work; to the Foundation for Science and Technology (FCT, Portugal) for financial support to CIMO (PEst-OE/AGR/UI0690/2014), C2TN (RECI/AAG-TEC/0400/2012), J. Pinela (SFRH/BD/92994/2013), J.C.M. Barreira (SFRH/BPD/72802/2010) and L. Barros (SFRH/BPD/107855/2015); and to FCT/MEC for financial support to REQUIMTE/LAQV (UID/QUI/50006/2013 - POCI/01/0145/FEDER/007265) through national funds and co-financed by FEDER, under the Partnership Agreement PT2020.pt_PT
dc.identifier.citationPinela, José; Barreira, João C.M.; Barros, Lillian; Cabo Verde, Sandra; Antonio, Amilcar L.; Carvalho, Ana Maria; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R. (2016). Suitability of gamma irradiation for preserving fresh-cut watercress quality during cold storage. Food Chemistry. ISSN 0308-8146. 206, p. 50-58pt_PT
dc.identifier.doi10.1016/j.foodchem.2016.03.050pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/13361
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationApplication of Ionizing Radiation for a Sustainable Environment
dc.relationRECOVERY OF THE SUSTAINABLE USE OF TRADITIONAL FOODS THROUGH EMERGING PRESERVATION TECHNOLOGIES
dc.relationBIOACTIVE PROPERTIES & CYTOPROTECTIVE POTENTIAL OF NATURAL EXTRACTS/INDIVIDUAL COMPOUNDS: APPLICATION OF SINGLE CELL GEL ELECTROPHORESIS AND OTHER BIOCHEMICAL, CHEMICAL AND ELECTROCHEMICAL ASSAYS
dc.relationProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectNasturtium officinalept_PT
dc.subjectFresh-cut watercresspt_PT
dc.subjectGamma irradiationpt_PT
dc.subjectCold storagept_PT
dc.subjectPostharvest qualitypt_PT
dc.subjectAntioxidant activitypt_PT
dc.titleSuitability of gamma irradiation for preserving fresh-cut watercress quality during cold storagept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleApplication of Ionizing Radiation for a Sustainable Environment
oaire.awardTitleRECOVERY OF THE SUSTAINABLE USE OF TRADITIONAL FOODS THROUGH EMERGING PRESERVATION TECHNOLOGIES
oaire.awardTitleBIOACTIVE PROPERTIES & CYTOPROTECTIVE POTENTIAL OF NATURAL EXTRACTS/INDIVIDUAL COMPOUNDS: APPLICATION OF SINGLE CELL GEL ELECTROPHORESIS AND OTHER BIOCHEMICAL, CHEMICAL AND ELECTROCHEMICAL ASSAYS
oaire.awardTitleProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/RECI%2FAAG-TEC%2F0400%2F2012/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F92994%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F72802%2F2010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.citation.endPage58pt_PT
oaire.citation.startPage50pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume206pt_PT
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oaire.fundingStream3599-PPCDT
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person.familyNamePinela
person.familyNameBarreira
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person.familyNameAntonio
person.familyNameCarvalho
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person.givenNameJosé
person.givenNameJoão C.M.
person.givenNameLillian
person.givenNameAmilcar L.
person.givenNameAna Maria
person.givenNameIsabel C.F.R.
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