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Tytuł:
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Effects of gamma irradiation on the shelf-life and bioactive compounds of Tuber aestivum truffles packaged in passive modified atmosphere.
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Autorzy:
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Tejedor-Calvo E; Forest Resources Department, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Zaragoza, Spain; Department of Production and Characterization of Novel Foods, Institute of Food Science Research - CIAL (UAM-CSIC), Spain. Electronic address: .
Morales D; Department of Production and Characterization of Novel Foods, Institute of Food Science Research - CIAL (UAM-CSIC), Spain.
García-Barreda S; Forest Resources Department, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Zaragoza, Spain.
Sánchez S; Forest Resources Department, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Zaragoza, Spain.
Venturini ME; Plant Food Research Group, Department of Food Technology, University of Zaragoza - IA2 (Zaragoza University-CITA), Zaragoza, Spain.
Blanco D; Plant Food Research Group, Department of Food Technology, University of Zaragoza - IA2 (Zaragoza University-CITA), Zaragoza, Spain.
Soler-Rivas C; Department of Production and Characterization of Novel Foods, Institute of Food Science Research - CIAL (UAM-CSIC), Spain.
Marco P; Forest Resources Department, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Zaragoza, Spain.
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Źródło:
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International journal of food microbiology [Int J Food Microbiol] 2020 Nov 02; Vol. 332, pp. 108774. Date of Electronic Publication: 2020 Jul 02.
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Typ publikacji:
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Journal Article
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Język:
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English
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Imprint Name(s):
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Original Publication: Amsterdam : Elsevier Science Publishers, c1984-
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MeSH Terms:
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Food Storage*
Ascomycota/*radiation effects
Food Irradiation/*methods
Food Packaging/*methods
Phytochemicals/*radiation effects
Ascomycota/chemistry ; Colony Count, Microbial ; Food Microbiology ; Food Quality ; Gamma Rays ; Phytochemicals/analysis
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Contributed Indexing:
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Keywords: Bioactive compounds; Microbial degradation; Sensory analysis; Sterols; Summer truffle
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Substance Nomenclature:
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0 (Phytochemicals)
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Entry Date(s):
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Date Created: 20200708 Date Completed: 20201028 Latest Revision: 20201028
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Update Code:
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20240105
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DOI:
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10.1016/j.ijfoodmicro.2020.108774
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PMID:
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32634639
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The effects of gamma irradiation (0.5, 1.0, 1.5 and 2.5 kGy doses) on Tuber aestivum packaged under modified atmosphere was evaluated. The respiration rate, microbial populations, sensory characteristics and content of bioactive compounds (total carbohydrates, chitins, β-glucans, proteins, total phenols and sterols) were monitored from immediately after treatment up to day 42 of storage at 4 °C. All the irradiation treatments tested reduced the microbial groups studied by more than 3 log cfu/g. Increasing irradiation doses slowed down the subsequent microbial development throughout the conservation period for all the groups studied. The irradiation treatments did not negatively affect truffle sensory characteristics. Only a slight visible superficial yeast growth was detected at the end of the shelf-life in all doses applied. Total carbohydrate content, chitins, β-glucans and proteins levels were not affected after irradiation. However, sterols, particularly stigmasterol, slightly decreased after irradiation, while levels of phenolic compounds doubled during storage. Gamma irradiation (2.5 kGy) could be used to extend the shelf-life of summer truffles packaged under modified atmosphere, since no remarkable reduction of bioactive compounds were noticed after 42 days of storage, and their sensory and microbial parameters were of higher quality than those of non-irradiated controls.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2020 Elsevier B.V. All rights reserved.)
