Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/24423 |
Resumo: | Background: Mushrooms are a good source of protein, dietary fibre, vitamins, minerals and phenolic compounds. However, mushrooms are a very perishable food and the implementation of preservation methods is essential to extend their shelf-life. The preservation methods for mushrooms can be classified into three categories: thermal (drying/freezing), chemical (edible coatings, films and washing solutions) and physical (packing, irradiation, pulsed electric field and ultrasound) processes. These processes can change the nutritional value and bioactive properties of this commodity. Scope and approach: The goal of this review is to critically update and discuss the existing information about the effect of postharvest preservation methods on the nutritional value and bioactive properties of edible mushrooms. Key findings and conclusions: Drying, especially when high temperatures are applied, can cause the degradation of polysaccharides, proteins and flavour compounds. Freezing is one of the best methods to extend mushrooms’ shelf life but cause the loss of vitamins. Edible coatings and films improve the total sugar, ascorbic acid and bioactive compounds preservation during the storage period. Washing solutions decrease amino acids content. Gamma and electron-beam irradiation decrease the unsaturated fatty acid content, whereas UV-B irradiation significantly increases the vitamin D content. However, there is still limited information about the impact of chemical processes, packaging, pulsed electric field and ultrasound on the nutritional composition and bioactive properties of mushrooms, opening research opportunities for future. This review presents technological and economic alternatives that may support the mushroom processing industries to obtain value-added edible mushrooms and related products. |
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Impact of postharvest preservation methods on nutritional value and bioactive properties of mushroomsBioactive propertiesEdible mushroomsNutritional compositionPostharvest preservation methodsBackground: Mushrooms are a good source of protein, dietary fibre, vitamins, minerals and phenolic compounds. However, mushrooms are a very perishable food and the implementation of preservation methods is essential to extend their shelf-life. The preservation methods for mushrooms can be classified into three categories: thermal (drying/freezing), chemical (edible coatings, films and washing solutions) and physical (packing, irradiation, pulsed electric field and ultrasound) processes. These processes can change the nutritional value and bioactive properties of this commodity. Scope and approach: The goal of this review is to critically update and discuss the existing information about the effect of postharvest preservation methods on the nutritional value and bioactive properties of edible mushrooms. Key findings and conclusions: Drying, especially when high temperatures are applied, can cause the degradation of polysaccharides, proteins and flavour compounds. Freezing is one of the best methods to extend mushrooms’ shelf life but cause the loss of vitamins. Edible coatings and films improve the total sugar, ascorbic acid and bioactive compounds preservation during the storage period. Washing solutions decrease amino acids content. Gamma and electron-beam irradiation decrease the unsaturated fatty acid content, whereas UV-B irradiation significantly increases the vitamin D content. However, there is still limited information about the impact of chemical processes, packaging, pulsed electric field and ultrasound on the nutritional composition and bioactive properties of mushrooms, opening research opportunities for future. This review presents technological and economic alternatives that may support the mushroom processing industries to obtain value-added edible mushrooms and related products.The authors are grateful to the European Agricultural Fund for Rural Development (EAFRD), through the Rural Development Program (PDR2020), within the scope of Project MicoCoating [PDR2020-101- 031472] and European Regional Development Fund (ERDF) through the Competitiveness and Internationalization Operational Program (POCI), within the scope of project MicoBioExtract [POCI-01-0247-FEDER- 033939]. We would also like to thank the National Funds from FCT - Fundação para a Ciência e a Tecnologia through project UID/Multi/50016/2019, FCT/MEC (PIDDAC) - IF/00588/2015 and FCT individual PhD grant number SFRH/BD/145301/2019. The authors are also grateful to FCT, Portugal for financial support through national funds FCT/MCTES to CIMO [UIDB/00690/2020] and national funding by FCT, P.I., through the institutional scientific employment programcontract for L. Barros.Biblioteca Digital do IPBMarçal, SaraSousa, Ana SofiaTaofiq, OludemiAntunes, FilipaMorais, Alcina M.M.B.Freitas, Ana CristinaBarros, LillianFerreira, Isabel C.F.R.Pintado, Manuela2018-01-19T10:00:00Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/24423engMarçal, Sara; Sousa, Ana Sofia; Taofiq, Oludemi; Antunes, Filipa; Morais, Alcina M.M.B.; Freitas, Ana Cristina; Barros, Lillian; Ferreira, Isabel C.F.R.; Pintado, Manuela (2021). Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms. Trends in Food Science and Technology. ISSN 0924-2244. 110, p. 418-4310924-224410.1016/j.tifs.2021.02.007info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:54:53Zoai:bibliotecadigital.ipb.pt:10198/24423Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:15:23.081505Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms |
title |
Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms |
spellingShingle |
Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms Marçal, Sara Bioactive properties Edible mushrooms Nutritional composition Postharvest preservation methods |
title_short |
Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms |
title_full |
Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms |
title_fullStr |
Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms |
title_full_unstemmed |
Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms |
title_sort |
Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms |
author |
Marçal, Sara |
author_facet |
Marçal, Sara Sousa, Ana Sofia Taofiq, Oludemi Antunes, Filipa Morais, Alcina M.M.B. Freitas, Ana Cristina Barros, Lillian Ferreira, Isabel C.F.R. Pintado, Manuela |
author_role |
author |
author2 |
Sousa, Ana Sofia Taofiq, Oludemi Antunes, Filipa Morais, Alcina M.M.B. Freitas, Ana Cristina Barros, Lillian Ferreira, Isabel C.F.R. Pintado, Manuela |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Marçal, Sara Sousa, Ana Sofia Taofiq, Oludemi Antunes, Filipa Morais, Alcina M.M.B. Freitas, Ana Cristina Barros, Lillian Ferreira, Isabel C.F.R. Pintado, Manuela |
dc.subject.por.fl_str_mv |
Bioactive properties Edible mushrooms Nutritional composition Postharvest preservation methods |
topic |
Bioactive properties Edible mushrooms Nutritional composition Postharvest preservation methods |
description |
Background: Mushrooms are a good source of protein, dietary fibre, vitamins, minerals and phenolic compounds. However, mushrooms are a very perishable food and the implementation of preservation methods is essential to extend their shelf-life. The preservation methods for mushrooms can be classified into three categories: thermal (drying/freezing), chemical (edible coatings, films and washing solutions) and physical (packing, irradiation, pulsed electric field and ultrasound) processes. These processes can change the nutritional value and bioactive properties of this commodity. Scope and approach: The goal of this review is to critically update and discuss the existing information about the effect of postharvest preservation methods on the nutritional value and bioactive properties of edible mushrooms. Key findings and conclusions: Drying, especially when high temperatures are applied, can cause the degradation of polysaccharides, proteins and flavour compounds. Freezing is one of the best methods to extend mushrooms’ shelf life but cause the loss of vitamins. Edible coatings and films improve the total sugar, ascorbic acid and bioactive compounds preservation during the storage period. Washing solutions decrease amino acids content. Gamma and electron-beam irradiation decrease the unsaturated fatty acid content, whereas UV-B irradiation significantly increases the vitamin D content. However, there is still limited information about the impact of chemical processes, packaging, pulsed electric field and ultrasound on the nutritional composition and bioactive properties of mushrooms, opening research opportunities for future. This review presents technological and economic alternatives that may support the mushroom processing industries to obtain value-added edible mushrooms and related products. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2021 2021-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/24423 |
url |
http://hdl.handle.net/10198/24423 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Marçal, Sara; Sousa, Ana Sofia; Taofiq, Oludemi; Antunes, Filipa; Morais, Alcina M.M.B.; Freitas, Ana Cristina; Barros, Lillian; Ferreira, Isabel C.F.R.; Pintado, Manuela (2021). Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms. Trends in Food Science and Technology. ISSN 0924-2244. 110, p. 418-431 0924-2244 10.1016/j.tifs.2021.02.007 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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