期刊Feasibility of electron-beam irradiation to preserve wild dried mushrooms- Effects on chemical composition and antioxidant activity.pdfVIP

Innovative Food Science and Emerging Technologies 22 (2014) 158–166 Contents lists available at ScienceDirect Innovative Food Science and Emerging Technologies journal homepage: www. elsevi er. com/ locate/ ifset Feasibility of electron-beam irradiation to preserve wild dried mushrooms: Effects on chemical composition and antioxidant activity Ângela Fernandes a,b, João C.M. Barreira a,b, Amilcar L. Antonio a,c,d, M. Beatriz P.P. Oliveira b, Anabela Martins a, Isabel C.F.R. Ferreira a,⁎ a Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal b REQUIMTE, Depto. de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira n.º 228, 4050-313 Porto, Portugal c IST/ITN, Instituto Tecnológico e Nuclear, Estrada Nacional 10, 2686-953 Sacavém, Portugal d Departamento de Física Fundamental, Universidade de Salamanca, Plaza de la Merced, 37008 Salamanca, Spain a r t i c l e i n f o a b s t r a c t Article history: Mushrooms are highly perishable matrices and to extend time of consumption they need to be preserved. Since Received 20 October 2013 all the available conservation technologies present disadvantages, the combination of two different processes Accepted 21 December 2013 might minimize some of the limitations. Therefore, in the present work, electron-beam irradiation (up to Available online 29 December 2013 10 kGy) was applied to dried samples of Boletus edulis and Russula delica, extending previous findi