Antioxidant properties of three different Castanea sativa Portuguese varieties submitted to gamma irradiation

The Northeast of Portugal is responsible for 82% of the nation's total production of chestnuts. Since 2010, European legislation has banned the use of Methyl Bromide in chestnut disinfestation due to environment concerns and health related issues. This fumigant was widely applied over chestnuts and other fruits to kill insects and other contaminating agents, and, although dangerous, it was the most efficient treatment available, since other heat treatments still pose relevant drawbacks. Food irradiation has stepped in as an alternative treatment for food commodities, and our research group has investigated its potential to treat chestnuts [1]. Antioxidants have long been regarded as having beneficial effects in human health by neutralizing free radicals that arise from various metabolic processes. Recent discoveries have proven that the consumption of fruits and vegetables rich in antioxidants is healthier than consuming antioxidant supplements [2]. In this work, we have tested the effects of gamma irradiation at 1 kGy on the antioxidant potential of three different chestnut varieties from Portugal (Judia, Longal and Cota), as a continuing research of previous results with a single variety [1 ,3]. The antioxidant potential was determined through the DPPH (2,2-diphenyl-1-pycrilhyd razyl) scavenging activity, reducing power, lipid peroxidation inhibition by ~-carotene bleaching and Thiobarbituric Reactive Species (TBARS) assays and total phenolics by Folin-ciocalteu assay. The variety with the highest quantity of total phenolics was Judia, followed by Longal. The phenolics in Longal and Cota varieties were preserved by radiation. The biggest difference in DPPH radical scavenging was recorded for Judia, since the other two didn't vary significantly. The reducing power didn't seem to be affected by radiation in all the varieties. In terms of β-carotene bleaching inhibition, the irradiated samples displayed lower EC50 values in Longal and Judia, while in Cota the values were very similar. The TBARS assay showed inverse results, with higher EC50 values for the non-irradiated samples. These results showed that chestnuts are a valuable fruit in terms of antioxidants, and that radiation does not induce significant alterations in their antioxidant potential.FCT and COMPETE/QREN/EU (ON.2/QREN/EU Project no.13198/201 0; CIMO strategic project PEst-OE/AGR/UI0690/2011 andA.L. Antonio grant- SFRH/PROTEC/67398/2010)

Efficacy, sustainability and safety of natural food preservatives: a study on muffins preserved with plant extracts

The natural preservatives do not show deep changes on the nutritional profile, and, pending their efficacy on antioxidant activity, should be encouraged as alternatives to synthetic preservatives. The natural additives should be encouraged to be used as alternatives to synthetic ones. They did not impact the colour of muffins.Foundation for Science and Technology (FCT) and FEDER, under program PT2020 for financial support to CIMO (UD/AGR/00690/2019). S. Heleno and M. Carocho thank FCT for their individual research program-contract (CEECIND/00831/2018; CEECIND/03040/2017), while L. Barros thanks FCT for her institutional scientific employment program-contract.info:eu-repo/semantics/publishedVersio

Development of natural preservatives for the food industry: an integrated strategy focused on the use of sustainable, low cost and efficient processes

The demand for natural foods is increasing, since the concern about the use of artificial additives is increasing too. In the search for alternatives to the synthetic ones, natural preservatives obtained from plants appears as a viable option, ensuring consumer´s safety. The aim of the present work was to evaluate the preservative capacity of natural matrices such as rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.) and sage (Salvia officinalis L.) and compare their behavior with an artificial one (potassium sorbate). These preservatives were incorporated in yogurts and the physical parameters and nutritional profile were accessed.To the Foundation for Science and Technology (FCT) and FEDER, under program PT2020 for financial support to CIMO (UD/AGR/00690/2019). M. Carocho and S. Heleno thank FCT for their individual research program-contract (CEECIND/00831/2018; CEECIND/03040/2017), while L. Barros thanks FCT for her institutional scientific employment program contract.info:eu-repo/semantics/publishedVersio

Effects of gamma radiation on the biological, physico-chemical, nutritional and antioxidant parameters of chestnuts - a review

Gamma radiation has been used as a post-harvest food preservation process for many years. Chestnuts are a seasonal product consumed fresh or processed, and gamma irradiation emerged recently as a possible alternative technology for their post-harvest processing, to fulfil the requirements of international phytosanitary trade laws. After harvest and storage, several problems may occur, such as the presence of infestations and development of microorganisms, namely rotting and fungi. These diminish the quality and safety of the product, decreasing the yield along the production chain. In fruits, gamma irradiation treatment is for two main purposes: conservation (ripening delay) and insect disinfestation (phytosanitary treatment). In this review, the application of gamma irradiation to chestnuts is discussed, including production data, the irradiated species and the effects on biological (sprouting, rotting, respiration rate, insects, worms and fungi), physico-chemical (colour, texture, drying rate), nutritional (energetic value, proteins, sugars and fatty acids) and antioxidant (tocopherols, ascorbic acid, phenolics, flavonoids and antioxidant activity) parameters. These changes are the basis for detecting if the food product has been irradiated or not. The validation of standards used for detection of food irradiation, as applied to chestnuts, is also discussed

Comparative effects of gamma and electron beam irradiation on the antioxidant potential of Portuguese chestnuts (Castanea sativa Mill.)

Chestnuts (Castanea sativa Mill.) are widely consumed all over the world, and have been recently studied for their antioxidant potential. The present study reports the effect of e-beam and gamma radiation (doses of 0, 0.5, 1 and 3 kGy) on the antioxidant potential of Portuguese chestnuts. Irradiation might be an alternative preservation method, since Methyl Bromide, a widely used fumigant, was banished by the European Union in 2010 due to its toxicity. The antioxidant activity was evaluated through 2,2- diphenyl-1-pycrylhydrazyl (DPPH) free radical scavenging activity assay, reducing power by the Ferricyanide/Prussian blue assay, and lipid peroxidation inhibition by β- carotene/linoleate and thiobarbituric acid reactive substances (TBARS) assays. The analysis of total phenolics and flavonoids was performed by spectrophotometric assays. Irradiated samples preserved total phenolics content (but not flavonoids) and revealed higher antioxidant activity (lower EC50 values) than the control samples. The most indicated doses to maintain antioxidants content, and to increase antioxidant activity were 1 kGy and 3 kGy for electron beam and gamma radiation, respectively

Effects of gamma and electron beam irradiations on the triacylglycerol profile of fresh and stored Castanea sativa Miller samples

The present chestnut (Castanea sativa Miller) commercialization dynamics, including distribution to novel markets, demands suitable conservation technologies. Irradiation has been considered a promising alternative to chemical fumigation (legally forbidden and harmful for human health and environment) or heat treatments (technological difficulties and low efficiency). Following previous studies on the effects of irradiation in different chemical parameters, the present work aims to perform an evaluation of the effects of electron beam and γ-irradiation on the triacylglycerol profiles of fresh and stored chestnuts. An analysis of variance with type III sums of squares was performed using the general linear model procedure. As classification technique, a linear discriminant analysis using the stepwise procedure was also applied. Independently of irradiation type, samples irradiated with higher doses showed higher modifications in triacylglycerol profiles. In fact, samples irradiated with 1 and 3 kGy were clearly separated from the remaining groups in the linear discriminant analysis. The obtained results highlight the potential of triacylglycerol profiles as indicators of chestnuts irradiation. However, irradiation might be recommended as a suitable method for chestnuts preservation.ON.2/QREN/EU Project no.13198/2010 for financial support of this work, to the Foundation for Science and Technology (FCT, Portugal) and COMPETE/QREN/EU for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2011) and to REQUIMTE (PEst-C/EQB/LA0006/2011). J.C.M. Barreira and A.L. Antonio also thank to FCT, POPH-QREN and FSE for their grants (SFRH/BPD/72802/2010 and SFRH/PROTEC/67398/2010, respectively). Prof. A. Chmielewski, General Director of the Institute of Nuclear Chemistry and Technology, Warsaw, Poland, for allowing e-beam irradiations

Application of gamma and electron beam irradiation for chestnuts conservation

Due to the distribution of low quality products, adulteration, counterfeit on the Ukrainian market, the widening of export-import supplies, it is too important to develop criteria and methods for the identification domestic and exported food products, detection of adulteration, techniques and methods assessing quality and early spoilage screening of food products using modern express methods of analysis. Such method is an electronic nose system based on chemical sensors, for example, piezoelectric quartz microweighing, combined with complex computer algorithms registration, processing and decision making («artificial intelligence»). Odor is one of the most significant parameters among the sensory properties of foods. The representative flavor of volatile compounds, so-called fingerprint, may provide knowledge about safety and particular characteristic of food, acting sometimes as an indicator of process mistake as well. Off-flavors may include substances originating from the metabolism of spoilage microorganisms, bacteria and fungi; which may naturally or accidentally contaminate the products during their production. Electronic noses (EN) are instruments based on an array of semi low selective sensors that are selected on the chemical affinity to individual components of the analyzed gas mix and vapors and pattern recognition methods. ENs have been applied in various food contexts such as process monitoring, freshness evaluation, shelf-life investigation, authenticity determination, and product traceability. The object of our research is express methods development of identification, estimation of quality and early spoilage screening of dairy and meat products using multisensory electronic nose system based on piezosensors. The absolute advantages of electronic sensory analyzers are their versatility, portability, ability to automate measurements and interpretation of signals, reproducibility of results.Financial support of ON.2/QREN/EU Project no.13198/2010, Fundação para a Ciência e a Tecnologia (FCT, Portugal) and COMPETE/QREN/EU (CIMO strategic project PEst-OE/AGR/UI0690/2011). A.L. Antonio, L. Barros and J.C.M. Barreira also thank to FCT, POPH-QREN and FSE for their grants (SFRH/PROTEC/67398/2010, SFRH/BPD/4609/2008 and SFRH/BPD/72802/2010, respectively)

Extraction of bioactive compounds from plants as promising agentes against SARS-CoV-2

Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is a pathogenic virus with high transmissibility and infectivity, which began to spread across the globe in late 2019, which soon became the COVID-19 pandemic, causing social and economic impacts. In response to this situation, the scientific community started the development of effective substances against this virus. Bioactive molecules present in plants, mainly phenolic compounds, are promising altematives to combat pathological disorders. Therefore, the objective of this work was to use the aqueous extract of a mountain plant as an antiviral substance to neutralize COVID-19. MaterialslMethods: The mountain plant extract was obtained by dynamic maceration in water for I hour (twice). Afier obtaining the extracts, they were evaluated for their phenolic profile by high performance líquid chromatography coupIed to a diode array detector and a mass spectrometer detector (HPLC-DAD-MS). Cytotoxicíty was determined by the sulphorhodamine B assay in Vero cells, as well as the evaluation ofthe antivíral activity. Results: Regarding the phenolic profile, the main compounds found were trigalloyl-HHDPglucoside; pentagalloyl glucose, quercetin 3-0-glucuronide and quercetin O-hexoside. The GI50 (concentration able to inhibit 50% of cell proliferation) and the MNCC (maximum concentration without toxicity) were between 100 and 180.3 J.lg/rnL and between 85 and 120 J.lg/rnL, respectively. The MNCC value was obtained considering the concentration that allowed 90% of celI proliferation of Vero cells. In relation to the viral activity screening, the results achieved for the viral titre were between 5000 and 9000 PFU/rnL, while for the antiviral activity ranged between 0.5 and 3.0 Mv, being the percentage ofreduction in a range of85-95 %. • Conclusion: The mountain plant extracts showed in its composition bioactive compounds and consistent results of antiviral activity. Moreover, it presents itself as a potential substance for protection applications against the COVID-19 virus. However, further studies in specific products are required for validation and implementation.The authors are grateful to the Foundation for Science and Technology (FeT, Portugal) for financiai support tbrough national funds FCT/MCTES to the CIMO (UIDB/00690/2020). M.C. Pedrosa tbanks "PlantCovid" projeci for her scholarship. S. Helena and M. Carocho fhank FCT for their individual emplayment program·contract (CEECTND/00831/20J8, CEECINDI03040/2017). L. Barros also thanks the national funding by FCr , through the institutional scientific employment program--contract for her contract. Acknowledgments to the Project financed by the European Fund for Regional Development (Fundo Europeu de Desenvolvimento Regional (FEDER)) through lhe Programa Operacional Regional Norte 2020, within the "PlantCovid" project, NORTE-01-02B7-FEDER-054870info:eu-repo/semantics/publishedVersio

Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour

Abstract: Portobello variety of Agaricus bisporus mushrooms, appreciated for its taste, makes it desirable to be eaten fresh and also as flour in soups and gravies. Gamma and electron-beam radiation at four doses (1, 2, 5, and 10 kGy) were used to analyze its preservation effect on Portobello mushroom flour. A proximate analysis, as well as the impact on fatty acids, tocopherols, soluble sugars, organic acids, and ergosterol profiles, were performed every 3 months, during a storage period of 1 year. Gamma rays preserved mannitol (most abundant soluble sugar) over the 12 months, while electron beam radiation preserved organic acids. No significant changes were sought for any radiation type, and the slight changes extracted from the estimated marginal means reveal a tendency for irradiation as having preserving effects of nutrients and other important molecules. Thus, both irradiation types, up to 10 kGy are suitable for preservation of A. bisporus Portobello flour.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/AGR/00690/2020), C2TN (UID/Multi/04349/2013) for R.V.C. Cardoso’s grant (SFRH/BD/137436/2018), M. Carocho’s research contract. L. Barros and A. Fernandes also thank FCT’s funding through the institutional scientific employment program-contracts. This work is funded by the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project Mobilizador ValorNatural R . Acknowledgments are also due European Agricultural Fund for Rural Development (EAFRD), through the Rural Development Program (PDR2020), within the scope of Project MicoCoating (PDR2020-101-031472).info:eu-repo/semantics/publishedVersio

Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour

Portobello variety of Agaricus bisporus mushrooms, appreciated for its taste, makes it desirable to be eaten fresh and also as flour in soups and gravies. Gamma and electron-beam radiation at four doses (1, 2, 5, and 10 kGy) were used to analyze its preservation effect on Portobello mushroom flour. A proximate analysis, as well as the impact on fatty acids, tocopherols, soluble sugars, organic acids, and ergosterol profiles, were performed every 3 months, during a storage period of 1 year. Gamma rays preserved mannitol (most abundant soluble sugar) over the 12 months, while electron beam radiation preserved organic acids. No significant changes were sought for any radiation type, and the slight changes extracted from the estimated marginal means reveal a tendency for irradiation as having preserving effects of nutrients and other important molecules. Thus, both irradiation types, up to 10 kGy are suitable for preservation of A. bisporus Portobello flour.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/AGR/00690/2020), C2TN (UID/Multi/04349/2013) for R.V.C. Cardoso’s grant (SFRH/BD/137436/2018), M. Carocho’s research contract. L. Barros and A. Fernandes also thank FCT’s funding through the institutional scientific employment program-contracts. This work is funded by the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project Mobilizador ValorNatural R . Acknowledgments are also due European Agricultural Fund for Rural Development (EAFRD), through the Rural Development Program (PDR2020), within the scope of Project MicoCoating (PDR2020-101-031472).info:eu-repo/semantics/publishedVersio