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Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour

2021Journal article Open access
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dc.contributor.authorCardoso, Rossana V.C.
dc.contributor.authorCarocho, Marcio
dc.contributor.authorFernandes, Ângela
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorCabo Verde, Sandra
dc.contributor.authorSantos, Pedro M.P.
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorGonzaléz‐Paramás, Ana M.
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2023-02-16T12:36:09Z
dc.date.available2023-02-16T12:36:09Z
dc.date.issued2021
dc.description.abstractPortobello variety of Agaricus bisporus mushrooms, appreciated for its taste, makes it desirable to be eaten fresh and also as flour in soups and gravies. Gamma and electron-beam radiation at four doses (1, 2, 5, and 10 kGy) were used to analyze its preservation effect on Portobello mushroom flour. A proximate analysis, as well as the impact on fatty acids, tocopherols, soluble sugars, organic acids, and ergosterol profiles, were performed every 3 months, during a storage period of 1 year. Gamma rays preserved mannitol (most abundant soluble sugar) over the 12 months, while electron beam radiation preserved organic acids. No significant changes were sought for any radiation type, and the slight changes extracted from the estimated marginal means reveal a tendency for irradiation as having preserving effects of nutrients and other important molecules. Thus, both irradiation types, up to 10 kGy are suitable for preservation of A. bisporus Portobello flour.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/AGR/00690/2020), C2TN (UID/Multi/04349/2013) for R.V.C. Cardoso’s grant (SFRH/BD/137436/2018), M. Carocho’s research contract. L. Barros and A. Fernandes also thank FCT’s funding through the institutional scientific employment program-contracts. This work is funded by the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project Mobilizador ValorNatural R . Acknowledgments are also due European Agricultural Fund for Rural Development (EAFRD), through the Rural Development Program (PDR2020), within the scope of Project MicoCoating (PDR2020-101-031472).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCardoso, Rossana V.C.; Carocho, Marcio; Fernandes, Ângela; Barreira, João C.M.; Cabo Verde, Sandra; Santos, Pedro M.P.; Antonio, Amilcar L.; Gonzaléz‐Paramás, Ana M.; Barros, Lillian; Ferreira, Isabel C.F.R. (2021). Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour. Journal of Food Science. ISSN 0022-1147. 86:6, p. 2276-2287pt_PT
dc.identifier.doi10.1111/1750-3841.15755pt_PT
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.urihttp://hdl.handle.net/10198/26998
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWiley-Blackwellpt_PT
dc.relationMountain Research Center
dc.relationCentre for Nuclear Sciences and Technologies
dc.relationMushrooms as a source of high value bioactive molecules: conversion of ergosterol into vitamin D2, extraction optimization, refinement and a case study using bakery/pastry products
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPortobello mushroompt_PT
dc.subjectIrradiationpt_PT
dc.subjectStoragept_PT
dc.subjectChemical parameterspt_PT
dc.titleCombined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flourpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleCentre for Nuclear Sciences and Technologies
oaire.awardTitleMushrooms as a source of high value bioactive molecules: conversion of ergosterol into vitamin D2, extraction optimization, refinement and a case study using bakery/pastry products
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F04349%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F137436%2F2018/PT
oaire.citation.endPage2287pt_PT
oaire.citation.issue6pt_PT
oaire.citation.startPage2276pt_PT
oaire.citation.titleJournal of Food Sciencept_PT
oaire.citation.volume86pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
person.familyNameCarocho
person.familyNameBarreira
person.familyNameAntonio
person.familyNameBarros
person.familyNameFerreira
person.givenNameMárcio
person.givenNameJoão C.M.
person.givenNameAmilcar L.
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifierawbWiiMAAAAJ&hl
person.identifier469085
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person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridD-8269-2013
person.identifier.ridJ-1960-2014
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id54895546900
person.identifier.scopus-author-id44560921900
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.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.typearticlept_PT
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