Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 82, Issue -, Pages 386-395Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2017.04.069
Keywords
Electron-beam irradiation; Chemical/nutritional composition; Antioxidant activity; Extended storage
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Funding
- Ministry of Agriculture, Portugal, (Project PRODER/FEADER/EU) [53514]
- Foundation for Science and Technology (FCT, Portugal) [UID/AGR/00690/2013, SFRH/BPD/107855/2015, BPD/72802/2010]
- FEDER [UID/AGR/00690/2013, SFRH/BPD/107855/2015, BPD/72802/2010]
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According to current market demands, there is an increasing need for improved conservation methodologies. In addition to an extension in shelf-life, food products should preserve their compositional integrity and bioactive properties throughout storage time. Irradiation technology has been progressively considered as a feasible conservation technology. Electron-beam irradiation, in particular, might be predominantly suitable to be applied in food products with reduced thickness, such as aromatic and medicinal plants. In this study, the effects of e-beam irradiation on chemical, nutritional and antioxidants parameters of different plant species were evaluated. To assess the potential of this technology over extended periods, plant samples were stored for the first time up to a maximum of 18 months. Despite some heterogeneity among the effects produced in each plant species, electron-beam treatment attenuated the reduction of individual compounds (primarily, free sugars, organic acids, tocopherols and polyunsaturated fatty acids) verified in non-irradiated samples, showing its potential as an alternative conservation technology. (C) 2017 Elsevier Ltd. All rights reserved.
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