Effects of gamma irradiation on the shelf-life and bioactive compounds of Tuber aestivum truffles packaged in passive modified atmosphere

Tejedor-Calvo, E. ; Morales, D. ; García-Barreda, S. (Universidad de Zaragoza) ; Sánchez, S. (Universidad de Zaragoza) ; Venturini, M.E. (Universidad de Zaragoza) ; Blanco, D. (Universidad de Zaragoza) ; Soler-Rivas, C. ; Marco, P. (Universidad de Zaragoza)

Resumen: 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, ß-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, ß-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.

Idioma: Inglés

DOI: 10.1016/j.ijfoodmicro.2020.108774

Año: 2020

Publicado en: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 332 (2020), 108774 [8 pp.]
ISSN: 0168-1605

Factor impacto JCR: 5.277 (2020)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 25 / 143 = 0.175 (2020) - Q1 - T1
Categ. JCR: MICROBIOLOGY rank: 36 / 135 = 0.267 (2020) - Q2 - T1

Factor impacto SCIMAGO: 1.31 - Food Science (Q1) - Safety, Risk, Reliability and Quality (Q1) - Microbiology (Q1) - Medicine (miscellaneous) (Q1)

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Area Ingeniería Agroforestal (Dpto. CC.Agrar.y Medio Natural)
Área (Departamento): Área Producción Vegetal (Dpto. CC.Agrar.y Medio Natural)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)