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Combined Effects of Electron-Beam Irradiation and Storage Time on the Chemical and Antioxidant Parameters of Wild Macrolepiota procera Dried Samples

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Abstract

Mushrooms are very perishable foods due to their high susceptibility to moisture loss, changes in color and texture, or microbiological spoilage. Drying is considered as the most appropriate method to prevent these alterations, but it has some limitations, such as shrinkage, enzymatic and non-enzymatic browning reactions, and oxidation of lipids and vitamins. According to previous studies, irradiation might effectively attenuate the undesirable changes caused by drying process, ensuring also higher shelf-life of mushrooms and their decontamination. Electron-beam irradiation presents some technological advantages, since it allows higher dose rates and the possibility to be used in most foods/or thin products in a short period. Herein, the combined effects of electron-beam irradiation (0, 0.5, 1 and 6 kGy) and storage time (0, 6 and 12 months) were evaluated by measuring changes in nutritional parameters, namely, free sugars, tocopherols, fatty acids and antioxidant activity. As indicated by linear discriminant analysis, storage time had a higher effect on all the evaluated parameters, except fatty acids, which suffer significant changes with both factors. Overall, the obtained results indicate that electron-beam irradiation might be considered as a suitable technique, allowing long-lasting conservation periods while reducing changes induced by drying treatment.

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Acknowledgements

The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support of research centres CIMO (PEst-OE/AGR/UI0690/2011) and REQUIMTE (PEst-C/EQB/LA0006/2011). Â. Fernandes, A.L. Antonio and J.C.M. Barreira thank FCT, POPH-QREN and FSE for their grants (SFRH/BD/76019/2011, SFRH/PROTEC/67398/2010 and SFRH/BPD/72802/2010, respectively). The authors also thank Prof. A. Chmielewski, the General Director of the Institute of Nuclear Chemistry and Technology, Warsaw, Poland, for allowing e-beam irradiations.

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Authors and Affiliations

  1. CIMO-ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Apartado 1172, 5301-855, Bergáncia, Portugal

    Ângela Fernandes, João C. M. Barreira, Amilcar L. Antonio, Anabela Martins & Isabel C. F. R. Ferreira

  2. REQUIMTE/ Depto. de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313, Porto, Portugal

    Ângela Fernandes, João C. M. Barreira & M. Beatriz P. P. Oliveira

  3. IST/ITN, Instituto Tecnológico e Nuclear, Estrada Nacional 10, 2686-953, Sacavém, Portugal

    Amilcar L. Antonio

  4. Departamento de Física Fundamental, Universidade de Salamanca, Plaza de la Merced, 37008, Salamanca, Spain

    Amilcar L. Antonio

Authors
  1. Ângela Fernandes
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  2. João C. M. Barreira
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  3. Amilcar L. Antonio
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  4. M. Beatriz P. P. Oliveira
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  5. Anabela Martins
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  6. Isabel C. F. R. Ferreira
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Corresponding author

Correspondence to Isabel C. F. R. Ferreira.

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Fernandes, Â., Barreira, J.C.M., Antonio, A.L. et al. Combined Effects of Electron-Beam Irradiation and Storage Time on the Chemical and Antioxidant Parameters of Wild Macrolepiota procera Dried Samples. Food Bioprocess Technol 7, 1606–1617 (2014). https://doi.org/10.1007/s11947-013-1179-4

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  • DOI: https://doi.org/10.1007/s11947-013-1179-4

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