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Isabel C F R Ferreira - One of the best experts on this subject based on the ideXlab platform.

  • nonthermal physical technologies to decontaminate and extend the shelf life of fruits and vegetables trends aiming at quality and safety
    Critical Reviews in Food Science and Nutrition, 2017
    Co-Authors: Jose Pinela, Isabel C F R Ferreira
    Abstract:

    ABSTRACTMinimally processed fruits and vegetables are one of the major growing sectors in food industry. This growing demand for healthy and convenient Foods with fresh-like properties is accompanied by concerns surrounding efficacy of the available sanitizing methods to appropriately deal with food-borne diseases. In fact, chemical sanitizers do not provide an efficient microbial reduction, besides being perceived negatively by the consumers, dangerous for human health, and harmful to the environment, and the conventional thermal treatments may negatively affect physical, nutritional, or bioactive properties of these Perishable Foods. For these reasons, the industry is investigating alternative nonthermal physical technologies, namely innovative packaging systems, ionizing and ultraviolet radiation, pulsed light, high-power ultrasound, cold plasma, high hydrostatic pressure, and dense phase carbon dioxide, as well as possible combinations between them or with other preservation factors (hurdles). This re...

  • effects of different processing technologies on chemical and antioxidant parameters of macrolepiota procera wild mushroom
    Lwt - Food Science and Technology, 2013
    Co-Authors: ângela Fernandes, Lillian Barros, Joao C M Barreira, Amilcar L Antonio, Beatriz M P P Oliveira, Anabela Martins, Isabel C F R Ferreira
    Abstract:

    Mushrooms are very Perishable Foods, demanding for processing technologies that retain chemical and nutritional characteristics of fresh forms. In this work, the influence of freezing, drying and gamma irradiation on chemical parameters and antioxidant potential of Macrolepiota procera was assessed through one-way ANOVA complemented with principal component analysis. Proximate composition was evaluated by AOAC procedures, while fatty acids, tocopherols and free sugars were determined using chromatographic techniques. Antioxidant activity was measured using in vitro assays. M. procera samples have low energetic values, with moisture and carbohydrates as major nutrients. Linoleic, palmitic and oleic acids were the major fatty acids; δ-tocopherol was the prevalent isoform in fresh, frozen and irradiated samples, while β-tocopherol predominated in dried samples. Trehalose was the most abundant sugar in fresh and irradiated samples, whereas mannitol predominated in frozen and dried samples. Dried samples gave higher DPPH scavenging activity and β-carotene bleaching inhibition; freeze and irradiated samples showed higher reducing power and TBARS formation inhibition, respectively. Overall, freezing and drying caused significant differences in chemical parameters. On the other hand, gamma irradiation revealed the highest capacity to retain chemical profile of fresh samples, which highlights its potential to be explored and validated as an alternative conservation methodology.

ângela Fernandes - One of the best experts on this subject based on the ideXlab platform.

  • effects of different processing technologies on chemical and antioxidant parameters of macrolepiota procera wild mushroom
    Lwt - Food Science and Technology, 2013
    Co-Authors: ângela Fernandes, Lillian Barros, Joao C M Barreira, Amilcar L Antonio, Beatriz M P P Oliveira, Anabela Martins, Isabel C F R Ferreira
    Abstract:

    Mushrooms are very Perishable Foods, demanding for processing technologies that retain chemical and nutritional characteristics of fresh forms. In this work, the influence of freezing, drying and gamma irradiation on chemical parameters and antioxidant potential of Macrolepiota procera was assessed through one-way ANOVA complemented with principal component analysis. Proximate composition was evaluated by AOAC procedures, while fatty acids, tocopherols and free sugars were determined using chromatographic techniques. Antioxidant activity was measured using in vitro assays. M. procera samples have low energetic values, with moisture and carbohydrates as major nutrients. Linoleic, palmitic and oleic acids were the major fatty acids; δ-tocopherol was the prevalent isoform in fresh, frozen and irradiated samples, while β-tocopherol predominated in dried samples. Trehalose was the most abundant sugar in fresh and irradiated samples, whereas mannitol predominated in frozen and dried samples. Dried samples gave higher DPPH scavenging activity and β-carotene bleaching inhibition; freeze and irradiated samples showed higher reducing power and TBARS formation inhibition, respectively. Overall, freezing and drying caused significant differences in chemical parameters. On the other hand, gamma irradiation revealed the highest capacity to retain chemical profile of fresh samples, which highlights its potential to be explored and validated as an alternative conservation methodology.

Amilcar L Antonio - One of the best experts on this subject based on the ideXlab platform.

  • effects of different processing technologies on chemical and antioxidant parameters of macrolepiota procera wild mushroom
    Lwt - Food Science and Technology, 2013
    Co-Authors: ângela Fernandes, Lillian Barros, Joao C M Barreira, Amilcar L Antonio, Beatriz M P P Oliveira, Anabela Martins, Isabel C F R Ferreira
    Abstract:

    Mushrooms are very Perishable Foods, demanding for processing technologies that retain chemical and nutritional characteristics of fresh forms. In this work, the influence of freezing, drying and gamma irradiation on chemical parameters and antioxidant potential of Macrolepiota procera was assessed through one-way ANOVA complemented with principal component analysis. Proximate composition was evaluated by AOAC procedures, while fatty acids, tocopherols and free sugars were determined using chromatographic techniques. Antioxidant activity was measured using in vitro assays. M. procera samples have low energetic values, with moisture and carbohydrates as major nutrients. Linoleic, palmitic and oleic acids were the major fatty acids; δ-tocopherol was the prevalent isoform in fresh, frozen and irradiated samples, while β-tocopherol predominated in dried samples. Trehalose was the most abundant sugar in fresh and irradiated samples, whereas mannitol predominated in frozen and dried samples. Dried samples gave higher DPPH scavenging activity and β-carotene bleaching inhibition; freeze and irradiated samples showed higher reducing power and TBARS formation inhibition, respectively. Overall, freezing and drying caused significant differences in chemical parameters. On the other hand, gamma irradiation revealed the highest capacity to retain chemical profile of fresh samples, which highlights its potential to be explored and validated as an alternative conservation methodology.

Joao C M Barreira - One of the best experts on this subject based on the ideXlab platform.

  • effects of different processing technologies on chemical and antioxidant parameters of macrolepiota procera wild mushroom
    Lwt - Food Science and Technology, 2013
    Co-Authors: ângela Fernandes, Lillian Barros, Joao C M Barreira, Amilcar L Antonio, Beatriz M P P Oliveira, Anabela Martins, Isabel C F R Ferreira
    Abstract:

    Mushrooms are very Perishable Foods, demanding for processing technologies that retain chemical and nutritional characteristics of fresh forms. In this work, the influence of freezing, drying and gamma irradiation on chemical parameters and antioxidant potential of Macrolepiota procera was assessed through one-way ANOVA complemented with principal component analysis. Proximate composition was evaluated by AOAC procedures, while fatty acids, tocopherols and free sugars were determined using chromatographic techniques. Antioxidant activity was measured using in vitro assays. M. procera samples have low energetic values, with moisture and carbohydrates as major nutrients. Linoleic, palmitic and oleic acids were the major fatty acids; δ-tocopherol was the prevalent isoform in fresh, frozen and irradiated samples, while β-tocopherol predominated in dried samples. Trehalose was the most abundant sugar in fresh and irradiated samples, whereas mannitol predominated in frozen and dried samples. Dried samples gave higher DPPH scavenging activity and β-carotene bleaching inhibition; freeze and irradiated samples showed higher reducing power and TBARS formation inhibition, respectively. Overall, freezing and drying caused significant differences in chemical parameters. On the other hand, gamma irradiation revealed the highest capacity to retain chemical profile of fresh samples, which highlights its potential to be explored and validated as an alternative conservation methodology.

Rainer Gürtler - One of the best experts on this subject based on the ideXlab platform.

  • Safety assessment of the active substances carboxymethylcellulose, acetylated distarch phosphate, bentonite, boric acid and aluminium sulfate, for use in active food contact materials
    EFSA Journal, 2018
    Co-Authors: . Efsa Panel On Food Contact Materials, Enzymes, Fla, Vittorio Silano, Claudia Bolognesi, Kevin Chipman, Jean-pierre Cravedi, Karl‐heinz Engel, Paul Fowler, Roland Franz, Rainer Gürtler
    Abstract:

    This scientific opinion of the EFSA Panelon Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel) deals with the safety evaluation of the active substances carboxymethylcellulose, acetylated distarch phosphate (FCM substance No1071), bentonite, boric acid and aluminium sulfate (FCM substance No1072). The mixture is intended to be used as a liquid absorber in the packaging of Perishable Foods to extend their shelf-life. All substances have been evaluated and approved for use as additives in plastic food contact materials and/or as food additives. Migration of boron into Foods was up to 0.7mg/kg food. Migration of aluminium was not detected (limit of detection (LOD) of 0.001mg/kg). The CEF Panelconcludes that the substances carboxymethylcellulose, acetylated distarch phosphate, bentonite, boric acid and aluminium sulfate are not of safety concern for the consumer when used as active components in moisture and liquid absorbers. The absorbent pads must be used under conditions in which direct contact between the active mixture and the food is avoided and the fluid absorption capacity of the absorber is not exceeded.