Effectiveness of gamma and electron beam irradiation as preserving technologies of fresh Agaricus bisporus Portobello: A comparative study

•Gamma and electron beam irradiation induce distinct changes in stored Portobello samples.•Gamma irradiation is associated with higher levels of sugars and ergosterol.•The highest assayed doses tended to increase the protein content.•Both irradiation types were effective preservation technologies fo...

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Bibliographic Details
Published in:Food chemistry 2019-04, Vol.278, p.760-766
Main Authors: Cardoso, Rossana V.C., Fernandes, Ângela, Barreira, João C.M., Verde, Sandra Cabo, Antonio, Amilcar L., Gonzaléz-Paramás, Ana M., Barros, Lillian, Ferreira, Isabel C.F.R.
Format: Article
Language:English
Subjects:
Agaricus - chemistry
Agaricus - radiation effects
Chemical characterization
Dose-Response Relationship, Radiation
Electron beam irradiation
Electrons
Ergosterol
Ergosterol - analysis
Food Irradiation - methods
Food Storage - methods
Gamma irradiation
Gamma Rays
Plant Proteins - analysis
Portobello mushrooms
Time Factors
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Summary:•Gamma and electron beam irradiation induce distinct changes in stored Portobello samples.•Gamma irradiation is associated with higher levels of sugars and ergosterol.•The highest assayed doses tended to increase the protein content.•Both irradiation types were effective preservation technologies for Portobello mushrooms. Mushroom production and consumption is increasing, but high perishability still represents a major commercial drawback. Besides increasing the product shelf-life, conservation processes should be innocuous to consumers. Therefore, the effects of gamma and electron beam radiation on chemical and nutritional composition of fresh samples of Agaricus bisporus Portobello (a highly commercialized species) were assessed. Mushrooms were irradiated at 1, 2 or 5 kGy, and analyzed at different times (0, 4 and 8 days). In general, irradiation type had higher effect than irradiation dose. Gamma irradiation was associated with higher contents in sugars and ergosterol, while the 5 kGy dose, independently of irradiation source, was linked with higher protein levels. Nonetheless, irradiation might represent an effective preservation methodology for Portobello mushrooms, as it was effective in maintaining their chemical profiles (except for minor organic acids and saturated fatty acids) throughout the assayed time intervals.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.11.116