Effects of combining electron-beam or gamma irradiation treatments with further storage under modified atmospheres on the bioactive compounds of Tuber melanosporum truffles

[Display omitted] •Gamma and electron-beam irradiation are suitable treatments for conservation.•Doses equal to or above 2.5 kGy preserved the bioactive compounds.•Irradiation treatments increase phenolic compounds content.•Other minor sterol derivatives were identified in black truffles.•UV-irradia...

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Bibliographic Details
Published in:Postharvest biology and technology 2019-09, Vol.155, p.149-155
Main Authors: Tejedor-Calvo, Eva, Morales, Diego, Marco, Pedro, Venturini, María Eugenia, Blanco, Domingo, Soler-Rivas, Cristina
Format: Article
Language:English
Subjects:
Ascocarps
Bioactive compounds
Biodegradation
Black truffle
Carbohydrates
Chitin
Colonization
Electron beams
Electron-beam irradiation
Ergosterol
Food irradiation
Gamma irradiation
Gamma rays
Glucans
Irradiation
Modified atmospheres
Phenolic compounds
Phenols
Preservation
Proteins
Radiation dosage
Shelf life
Sterols
Storage
T. melanosporum
Tuber melanosporum
Yeast
β-Glucan
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Summary:[Display omitted] •Gamma and electron-beam irradiation are suitable treatments for conservation.•Doses equal to or above 2.5 kGy preserved the bioactive compounds.•Irradiation treatments increase phenolic compounds content.•Other minor sterol derivatives were identified in black truffles.•UV-irradiation of fresh truffle generated vitamin D2 content. The effects of electron-beam or gamma irradiation (both applied at 1.5 kGy and 2.5 kGy) and subsequent storage under modified atmospheres (35 d at 4 °C) were evaluated on total carbohydrates, chitins, β-glucans, proteins, total phenols, sterols and ergocalciferol concentrations of Tuber melanosporum ascocarps. Irradiation procedures reduced chitin and protein concentrations and modified total phenol levels depending on the dose and irradiation type utilized. Further storage of irradiated truffles maintained the levels of all determined compounds unchanged except for the phenolic compounds and ergosterol levels that increased probably due to their yeast colonization after 21 d storage. Therefore, irradiation plus storage under modified atmosphere packings could be used as a preservation method to extent truffles quality and shelf life, but it is only recommended up to 21 d. The lower irradiation doses are encouraged to diminish protein degradation.
ISSN:0925-5214
1873-2356
DOI:10.1016/j.postharvbio.2019.05.022