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Effects of gamma radiation on the biological, physico-chemical, nutritional and antioxidant parameters of chestnuts - a review

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dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorCarocho, Márcio
dc.contributor.authorBento, Albino
dc.contributor.authorQuintana, Begoña
dc.contributor.authorBotelho, M. Luísa
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2013-01-03T18:18:03Z
dc.date.available2013-01-03T18:18:03Z
dc.date.issued2012
dc.description.abstractGamma radiation has been used as a post-harvest food preservation process for many years. Chestnuts are a seasonal product consumed fresh or processed, and gamma irradiation emerged recently as a possible alternative technology for their post-harvest processing, to fulfil the requirements of international phytosanitary trade laws. After harvest and storage, several problems may occur, such as the presence of infestations and development of microorganisms, namely rotting and fungi. These diminish the quality and safety of the product, decreasing the yield along the production chain. In fruits, gamma irradiation treatment is for two main purposes: conservation (ripening delay) and insect disinfestation (phytosanitary treatment). In this review, the application of gamma irradiation to chestnuts is discussed, including production data, the irradiated species and the effects on biological (sprouting, rotting, respiration rate, insects, worms and fungi), physico-chemical (colour, texture, drying rate), nutritional (energetic value, proteins, sugars and fatty acids) and antioxidant (tocopherols, ascorbic acid, phenolics, flavonoids and antioxidant activity) parameters. These changes are the basis for detecting if the food product has been irradiated or not. The validation of standards used for detection of food irradiation, as applied to chestnuts, is also discussed.por
dc.identifier.citationAntonio, Amilcar L.; Carocho, Márcio; Bento, Albino; Quintana, Begoña; Botelho, M. Luisa; Ferreira, Isabel C.F.R. (2012). Effects of gamma radiation on the biological, physico-chemical, nutritional and antioxidant parameters of chestnuts – a review. Food and Chemical Toxicology. ISSN 0278-6915. 50:9, p. 3234-3242por
dc.identifier.doi10.1016/j.fct.2012.06.024
dc.identifier.issn0278-6915
dc.identifier.urihttp://hdl.handle.net/10198/7809
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationON.2/QREN/EU Project 13198/2010
dc.relationStrategic Project - UI 690 - 2011-2012
dc.subjectChestnutspor
dc.subjectGamma irradiationpor
dc.subjectBiological parameterspor
dc.subjectPhysico-chemical parameterspor
dc.subjectIrradiation detectionpor
dc.titleEffects of gamma radiation on the biological, physico-chemical, nutritional and antioxidant parameters of chestnuts - a reviewpor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.citation.endPage3242por
oaire.citation.startPage3234por
oaire.citation.titleFood and Chemical Toxicologypor
oaire.citation.volume9por
oaire.fundingStream6817 - DCRRNI ID
person.familyNameAntonio
person.familyNameCarocho
person.familyNameBento
person.familyNameFerreira
person.givenNameAmilcar L.
person.givenNameMárcio
person.givenNameAlbino
person.givenNameIsabel C.F.R.
person.identifierawbWiiMAAAAJ&hl
person.identifier144781
person.identifier.ciencia-id1014-5259-DE86
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person.identifier.ciencia-idD516-325A-9AD7
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0001-5215-785X
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-1960-2014
person.identifier.ridN-9706-2016
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id44560921900
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id35247694000
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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