Effects of electron-beam irradiation on the shelf life, microbial populations and sensory characteristics of summer truffles (Tuber aestivum) packaged under modified atmospheres

Rivera, Carmen Susana; Blanco, Domingo; Marco, Pedro; Oria, Rosa; Venturini, Marı́a Eugenia

doi:10.1016/j.fm.2010.09.008

Cited by 38 publications

(38 citation statements)

References 28 publications

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“…As reported by Rivera et al, (2011b) [6], after gamma irradiation treatments, two species of yeasts survived and became the dominant microbial populations; this selective effect of disinfectant and resistance of one group rather others suggest the necessity to combine treatment in order to enhance decontamination. For example, Rivera et al, (2011b) [6] showed that 70% ethanol combined with ultrasound has a greater efficacy to reduce microbial load.…”

Section: Microbial Enumeration In T Aestivium Ascocarpssupporting

confidence: 57%

“…For example, Rivera et al, (2011b) [6] showed that 70% ethanol combined with ultrasound has a greater efficacy to reduce microbial load.…”

Section: Microbial Enumeration In T Aestivium Ascocarpsmentioning

confidence: 99%

“…[6] showed that in the last week of storage, the aroma of non-decontaminated T. aestivium samples was modified and associated to a strange odor of fungi. This loss of typical aroma influences the overall acceptability of the non-decontaminated Truffle out of marketability on day 28.…”

Section: Microbial Presence In the Adhered Soil Of T Aestiviummentioning

confidence: 99%

“…After harvesting, T. aestivium is rapidly altered at room temperature and at 4˚C due to natural flora existing in the Truffle ascocarps and to water content (76%). Moreover, Truffle ascocarps are subterranean fruit bodies growing underground, and it is well known that soil serves as a natural habitat for various microbial communities growing along with ascocarps [6]. It has been shown that bacteria can promote the establishment of ectomycorrhizal symbiosis [7]- [9].…”

Section: Introductionmentioning

confidence: 99%

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Sanitizing Method Effects on Depending-Culture Microorganisms in <i>Tuber aestivium</i>

Romdhane¹,

Saidi²,

Deshaware³

et al. 2015

AiM

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Tuber aestivum/uncinatum has been widely used as food, food additives, and traditional medicine. Truffles are extremely perishable with a short postharvest life quality requiring a special handling for marketing in order to delay its deterioration. This study aimed to assess the effects of different sanitizing methods on superficial Tuber aestivium quality ascocarp. The results showed that the best treatment was obtained by immersing the Truffle ascocarps in boiling water for 1 or 2 min where counts of total mesophilic microoraganisms (TMM) were respectively 81 and 7 CFU per g of dry Truffle ascocarps biomass, respectively. However, the highest TMM was obtained after rinsing Truffle ascocarps in 2% NaOH where recovery was 10 8 CFU per g of dry Truffle ascocarps biomass. Treatments applied to disinfect Truffle ascocarps were classified by increasing degree of efficiency as follows to reduce the microbial load expressed in CFU/g: Dipping in boiling water (2 min) 7 ± 3.41; dipping in boiling water (1 min) 81 ± 25.8, rinsing with alcohol 2.10 2 ± 13; rinsing with tap water 6.10 3 ± 36; rinsing with H2O2 6.10 4 ± 2; brushing 2.10 5 ± 28 and rinsing with NaOH 10 8 ± 15.

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Section: Microbial Enumeration In T Aestivium Ascocarpssupporting

confidence: 57%

“…For example, Rivera et al, (2011b) [6] showed that 70% ethanol combined with ultrasound has a greater efficacy to reduce microbial load.…”

Section: Microbial Enumeration In T Aestivium Ascocarpsmentioning

confidence: 99%

Section: Microbial Presence In the Adhered Soil Of T Aestiviummentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Sanitizing Method Effects on Depending-Culture Microorganisms in <i>Tuber aestivium</i>

Romdhane¹,

Saidi²,

Deshaware³

et al. 2015

AiM

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“…These methods must evaluate physical and chemical changes effecting technical and functional properties of food samples to develop a better preservation approach (Akram, Ahn, & Kwon, 2012). 5 There are some studies about the effects of electron-beam irradiation on nutritional and chemical parameters of wild dried (Fernandes et al, 2014a;Fernandes et al, 2014b) and cultivated (Duan, Xing, Shao, & Zhao, 2010;Rivera, Blanco, Marco, Oria, & Venturini, 2011) mushrooms, but these studies were never focused on the effects over fiber content.…”

Section: Introductionmentioning

confidence: 99%

Exquisite wild mushrooms as a source of dietary fiber: Analysis in electron-beam irradiated samples

Fernandes

Barreira

António

et al. 2015

LWT - Food Science and Technology

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In the present study, electron-beam irradiation was applied to dried samples of Boletus edulis and Macrolepiota procera to evaluate the effects on their fiber composition. Both species presented an important percentage of dietary fiber, soluble and insoluble in different ratios. These high fiber levels are an interesting feature, allowing considering mushrooms as an alternative source of dietary fibers in the highly competitive market of fiber-enriched food products. In B. edulis samples, insoluble fiber and total fiber amounts were significantly lower in samples irradiated with 10 kGy, but soluble fiber had no significant changes for any of the assayed doses, while total available carbohydrates were significantly lower in unirradiated samples. M. procera samples irradiated with 6 kGy presented less total fiber, insoluble fiber and carbohydrates, but the same dose allowed the highest contents in soluble dietary fiber. In general, the irradiated samples, especially for higher doses, gave some significant changes in the total available carbohydrates and dietary fibers content. Nevertheless, the resulting differences still allow considering these species as good natural fiber sources, maintaining their potential health effects, while promoting a clean way to disinfest and decontaminate these highly perishable products.

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Use of Electron Beams in Food Preservation

Bhat

Alias

Paliyath

2012

Progress in Food Preservation

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Effects of electron-beam irradiation on the shelf life, microbial populations and sensory characteristics of summer truffles (Tuber aestivum) packaged under modified atmospheres

Cited by 38 publications

References 28 publications

Sanitizing Method Effects on Depending-Culture Microorganisms in <i>Tuber aestivium</i>

Sanitizing Method Effects on Depending-Culture Microorganisms in <i>Tuber aestivium</i>

Exquisite wild mushrooms as a source of dietary fiber: Analysis in electron-beam irradiated samples

Use of Electron Beams in Food Preservation

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Effects of electron-beam irradiation on the shelf life, microbial populations and sensory characteristics of summer truffles (Tuber aestivum) packaged under modified atmospheres

Cited by 38 publications

References 28 publications

Sanitizing Method Effects on Depending-Culture Microorganisms in &lt;i&gt;Tuber aestivium&lt;/i&gt;

Sanitizing Method Effects on Depending-Culture Microorganisms in &lt;i&gt;Tuber aestivium&lt;/i&gt;

Exquisite wild mushrooms as a source of dietary fiber: Analysis in electron-beam irradiated samples

Use of Electron Beams in Food Preservation

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Product

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About

Sanitizing Method Effects on Depending-Culture Microorganisms in <i>Tuber aestivium</i>

Sanitizing Method Effects on Depending-Culture Microorganisms in <i>Tuber aestivium</i>