International Journal of Molecular Sciences | |
Gamma Irradiation of in-Shell and Blanched Peanuts Protects against Mycotoxic Fungi and Retains Their Nutraceutical Components during Long-Term Storage | |
Adriano Costa de Camargo1  Thais Maria Ferreira de Souza Vieira2  Marisa Aparecida Bismara Regitano-d𠆚rce2  Severino Matias de Alencar2  Maria Antonia Calori-Domingues2  Marta Helena Fillet Spoto2  | |
[1] Department of Agri-Food Industry, Food & Nutrition, “Luiz de Queiroz” College of Agriculture (ESALQ/USP), University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP, Piracicaba 13418-900, Brazil; | |
关键词: gamma radiation; storage; mycotoxic fungi; color; water activity; nutraceuticals; polyunsaturated fatty acids; polyphenols; antioxidant properties; | |
DOI : 10.3390/ijms130910935 | |
来源: mdpi | |
【 摘 要 】
Peanut samples were irradiated (0.0, 5.2, 7.2 or 10.0 kGy), stored for a year (room temperature) and examined every three months. Mycotoxic fungi (MF) were detected in non-irradiated blanched peanuts. A dose of 5.2 kGy was found suitable to prevent MF growth in blanched samples. No MF was detected in in-shell peanuts, with or without irradiation. The colors of the control in-shell and blanched samples were, respectively, 44.72 and 60.21 (
【 授权许可】
CC BY
© 2012 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.
【 预 览 】
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RO202003190042004ZK.pdf | 514KB | download |