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From the field to the table: ionizing radiation as a feasible postharvest treatment for fresh and dried plant foods

dc.contributor.authorPinela, José
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorBarros, Lillian
dc.contributor.authorCabo Verde, Sandra
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2016-09-16T14:08:51Z
dc.date.available2016-09-16T14:08:51Z
dc.date.issued2016
dc.description.abstractFood irradiation is a treatment that involves subjecting in-bulk or packaged food to a controlled dose of ionizing radiation, with a clearly defined goal. It has been used for disinfestation and sanitization of food commodities and to retard postharvest ripening and senescence processes, being a sustainable alternative to chemical agents 1 . Doses up to 10 kGy are approved by several international authorities for not offering negative effects to food from a nutrition and toxicology point of view 2 . However, the adoption of this technology for food applications has been a slow process due to some misunderstandings by the consumer who often chooses non-irradiated foods. In this study, the effects of the ionizing radiation treatment on physical, chemical and bioactive properties of dried herbs and its suitability for preserving quality attributes of fresh vegetables during cold storage were evaluated. The studied herbs, perennial spotted rockrose (Tuberaria lignosa (Sweet) Samp.) and common mallow (Malva neglecta Wallr.) were freeze-dried and then irradiated up to 10 kGy in a Cobalt-60 chamber. The selected vegetables, watercress (Nasturtium officinale R. Br.) and buckler sorrel (Rumex induratus Boiss. Reut.) were rinsed in tap water, packaged in polyethylene bags, submitted to irradiation doses up to 6 kGy and then were stored at 4 C for a period of up to 12 days. Physical, chemical and bioactive parameters of irradiated and non-irradiated samples were evaluated using different methodologies the colour was measured with a colorimeter, individual chemical compounds were analyzed by chromatographic techniques, antioxidant properties were evaluated using in vitro assays based on different reaction mechanisms, and other quality analyses were performed following official methods of analysis. The irradiation treatment did not significantly affect the colour of the perennial spotted rockrose samples, or its phenolic composition and antioxidant activity 3 . Medium doses preserved the colour of common mallow and a low dose did not induce any adverse effect in the organic acids profile. The green colour of the irradiated vegetables was maintained during cold storage but the treatment had pros and cons in other quality attributes. The 2 kGy dose preserved free sugars and favoured polyunsaturated fatty acids (PUFA) while the 5 kGy dose favoured tocopherols and preserved the antioxidant properties in watercress samples. The 6 kGy dose was a suitable option for preserving PUFA and the ω-6 ω-3 fatty acids ratio in buckler sorrel samples. This comprehensive experimental work allowed selecting appropriate processing doses for the studied plant foods in order to preserve its quality attributes and edibility.pt_PT
dc.identifier.citationPinela, José; Antonio, Amilcar L.; Barros, Lillian; Cabo Verde, Sandra; Carvalho, Ana Maria; Oliveira, M. B.P.P.; Ferreira, Isabel C.F.R. (2016). From the field to the table: ionizing radiation as a feasible postharvest treatment for fresh and dried plant foods. In The Fourth International Conference on Radiation and Applications in Various Fields of Research. Niš. Serbia. ISBN 978-86-6125-160-3pt_PT
dc.identifier.isbn978-86-6125-160-3
dc.identifier.urihttp://hdl.handle.net/10198/13242
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.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.titleFrom the field to the table: ionizing radiation as a feasible postharvest treatment for fresh and dried plant foodspt_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.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/5876/UID%2FQUI%2F50006%2F2013/PT
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F92994%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT
oaire.citation.conferencePlaceNiš, Sérviapt_PT
oaire.citation.titleThe Fourth International Conference on Radiation and Applications in Various Fields of Research (RAD 2016)pt_PT
oaire.fundingStream5876
oaire.fundingStream5876
oaire.fundingStream3599-PPCDT
person.familyNamePinela
person.familyNameAntonio
person.familyNameBarros
person.familyNameCarvalho
person.familyNameFerreira
person.givenNameJosé
person.givenNameAmilcar L.
person.givenNameLillian
person.givenNameAna Maria
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifierID G-7399-2011
person.identifier144781
person.identifier.ciencia-id771C-2B43-B108
person.identifier.ciencia-id1014-5259-DE86
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idD31A-35AF-E2A9
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-5508-5935
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridB-4466-2014
person.identifier.ridJ-1960-2014
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id44560921900
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id20336503900
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
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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
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