Repository logo
 
Publication

Gamma irradiation at 2 kgy to preserve wild edible mushrooms: effects on chemical parameters

2015Conference object Open access
Simple item page
dc.contributor.authorFernandes, Ângela
dc.contributor.authorPinela, José
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorMartins, Anabela
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2015-11-12T15:12:24Z
dc.date.available2015-11-12T15:12:24Z
dc.date.issued2015
dc.description.abstractIn spite of the immense popularity of mushrooms in the Northeast of Portugal, one of the European regions with higher wild edible mushrooms diversity, alternative technologies to increase mushrooms shelf-life are scarce. Treatment by irradiation emerges as a possible preservation technique, destroying microorganisms or insects that could be present in food and, sometimes, improving functional properties, with the least effects on sensory and nutritive quality (1). It has been successfully tested in several foods such as fruits, vegetables, meat, fish, aromatic and medicinal plants, being regulated by the European Union (EU) through the Directive (EC) No 1999/2/EC (2). In different countries (Croatia, Hungary, Poland, United Kingdom, Mexico) the recommended dose for extending the shelf life of fresh mushrooms is 1-3 kGy (3). Therefore, the aim of the present work was to validate the use of gamma irradiation at 2 kGy to maintain chemical parameters of wild mushrooms. The fruiting bodies of Boletus pinophilus Pilát & Dermek and Clitocybe subconnexa Murrill were collected in Trás-os-Montes (Northeast of Portugal) in November 2012 and 2013, respectively. The irradiation of these samples was carried out in experimental equipment with four 60Co sources. The estimated doses, dose rates and dose uniformity ratios (Dmax/Dmin) were: 2.09±0.16 kGy, 1.56 kGy/h, 1.18 for B. pinicola; and 1.95±0.22 kGy, 1.95 kGy/h, 1.33 and for C. subconnexa. The proximate composition was evaluated by official procedures, fatty acids were analyzed by gas-chromatography coupled to flame ionization detection (GC-FID), while sugars and tocopherols were determined by high performance liquid chromatography (HPLC) coupled to refraction index (RI) and fluorescence detectors, respectively. Some of the analyzed chemical parameters (especially sugars and fatty acids) showed significant changes after irradiation treatment, particularly in B. pinophillus, probably due to its higher water content. Nevertheless, the obtained differences did not seem to be sufficient to change the organoleptic characteristics of these mushrooms. The detected chemical changes might be considered as acceptable, when considering the high advantages of gamma irradiation at decontamination and/or disinfestation level.pt_PT
dc.identifier.citationFernandes, Ângela; Pinela, José; Antonio, Amilcar L.; Barreira, João C.M.; Oliveira, M.B.P.P.; Martins, Anabela; Ferreira, Isabel C.F.R. (2015). Gamma irradiation at 2 kgy to preserve wild edible mushrooms: effects on chemical parameters. EuroFoodChem XVIII International Conference 2015. Madridpt_PT
dc.identifier.urihttp://hdl.handle.net/10198/12334
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.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleGamma irradiation at 2 kgy to preserve wild edible mushrooms: effects on chemical parameterspt_PT
dc.typeconference object
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.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/RECI%2FAAG-TEC%2F0400%2F2012/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/Incentivo%2FEQB%2FLA0006%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F76019%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F92994%2F2013/PT
oaire.citation.titleEuroFoodChem XVIII International Conference 2015pt_PT
oaire.fundingStream3599-PPCDT
oaire.fundingStream5876
oaire.fundingStream3599-PPCDT
oaire.fundingStreamSFRH
person.familyNameFernandes
person.familyNamePinela
person.familyNameAntonio
person.familyNameBarreira
person.familyNameMartins
person.familyNameFerreira
person.givenNameÂngela
person.givenNameJosé
person.givenNameAmilcar L.
person.givenNameJoão C.M.
person.givenNameAnabela
person.givenNameIsabel C.F.R.
person.identifier144781
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-id771C-2B43-B108
person.identifier.ciencia-id1014-5259-DE86
person.identifier.ciencia-id7B18-A810-6B93
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0001-6218-4413
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridB-4466-2014
person.identifier.ridJ-1960-2014
person.identifier.ridD-8269-2013
person.identifier.ridG-5488-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id44560921900
person.identifier.scopus-author-id54895546900
person.identifier.scopus-author-id7203013518
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.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
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication6233e657-3885-40a3-885e-0d51cf4dbaad
relation.isAuthorOfPublication706cd9ff-065b-4c98-98a7-5c0a9e45adc4
relation.isAuthorOfPublication4b23e496-8d11-4ff5-a8ec-e1c2235e5a28
relation.isAuthorOfPublication4629b12c-39b0-4da8-8b8d-6efba5cf2d81
relation.isAuthorOfPublication383370dd-10e5-40e6-9a15-f2201fe95581
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscoverybd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isProjectOfPublication7a4904dd-decb-473e-8df3-4901a9ab4d08
relation.isProjectOfPublicationf3fc3f7e-17b1-488f-abea-2601a44654b1
relation.isProjectOfPublication0910f988-b89c-4b23-94d3-09d1e21ce4a7
relation.isProjectOfPublicatione375e575-7d9a-431c-aadb-ad1b3116d410
relation.isProjectOfPublication93a3403c-d5a7-4c28-a010-adc64d3480f7
relation.isProjectOfPublication.latestForDiscoverye375e575-7d9a-431c-aadb-ad1b3116d410

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Poster Int. 172.pdf
Size:
636.56 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.75 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CIMO - Resumos em Proceedings Não Indexados à WoS/Scopus