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Effects of gamma irradiation on the microbiological, nutritional, and sensory properties of fresh vegetable juice
Abstract
The radiation pasteurization process was performed to improve the microbiological quality of fresh vegetable juice. Carrot and kale juice were irradiated and their microbiological, nutritional, and sensory properties were evaluated. The contaminating bacteria in the juices before irradiation ranged from 106 to 107 CFU/ml. All the aerobic and coliform bacteria in the carrot juice were eliminated by irradiation at a dose of 3 kGy, whereas about 102 CFU/ml of the bacteria survived in the kale juice irradiated at up to 5 kGy. However, the cells that survived from irradiation in the kale juice did not grow, whereas those of the non-irradiated samples reached 109 CFU/ml after 3 days of storage at 10 °C. Amino acids were stable at up to 5 kGy of an irradiation. Radiation resulted in a dose-dependent reduction of the ascorbic acid content. However, the contents of the total ascorbic acid, including dehydroascorbic acid, were stable at up to 3 kGy of an irradiation. The sensory evaluation results immediately after irradiation were not different in any of the samples. At a 3-day storage, the sensory quality of the irradiated juice was adequate, while the quality of the non-irradiated control was deteriorated.
Supplementary resource (1)
... The total phenol content of the mango juice, both fresh and stored, increases from 2.2% to 12.3% and from 8.8% to 21.1%, respectively, as the irradiation dose increases from 1 to 5 kGy (Naresh et al., 2015a). The total phenolic content of the carrot juice was higher in the irradiated samples and increased further during the storage period (Song et al., 2006). Lee et al. (2009) also showed a similar result of an increase in total phenolic contents of ready to use tamarind juice as the irradiation dosage increases, but no significant change was observed during storage. ...
... The ascorbic acid content of mango juice was reduced to 50% due to storage, and gamma irradiation reduces it further to 70% and 94% in fresh and stored samples, respectively (Naresh et al., 2015a). The total ascorbic acid and dehydro-ascorbic acid content of carrot and kale juices shows significant decreases with the increase in irradiation dosage, and the stored irradiated samples showed slightly higher levels than the nonirradiated control samples (Song et al., 2007). Harder et al. (2009 found that a 50% reduction in ascorbic acid was observed in kiwi fruit nectar at 1 and 2 kGy doses. ...
... S. cerevisiae showed higher resistance than E. coli to gamma rays (Alighourchi et al., 2014). There were no viable cells of Salmonella Typhimurium and E. coli found on the carrot and kale juices after irradiation at 3 kGy (Song et al., 2006). Significant reductions in the populations of the total aerobic bacteria, yeast, and mold were observed in the ready to use tamarind juice (Lee et al., 2009). ...
Utilization of natural, fresh fruit juices, rich in phytochemicals and antioxidants, has been reported to overcome degenerative diseases that affect humans. However, improper pre- and postprocessing, and storage of juice might result in minimal availability of the health-promoting compounds. Gamma irradiation as a physical method for extraction and preservation has proved its efficacy over other thermal preservation techniques, and is known to retain the quality of fruit juices. This chapter summarizes gamma irradiation and its effects on various fruit juices with regard to the changes induced in phenols, anthocyanins, flavanoids, and antioxidants. It also includes the influence of gamma irradiation on microbial inactivation, color changes, sensory properties, and shelf life of treated juices. The information will be beneficial for exploration of this novel technology on a pilot scale extraction process in the food industry.
... Previous studies reported that unpasteurized vegetable juices can support growth of microorganisms (Song et al., 2006;Zhou, Wang, Hu, Wu, & Liao, 2009). On the other hand, there are concerns about nutritional and sensory quality deterioration in vegetable juices after thermal pasteurization (Song et al., 2007). ...
... Furthermore, the TTI device used in this study was designed in such a way that IPP is never in direct contact with the consumer or the package. Similarly, diffusion-based TTI systems have been developed and studied previously (Arens et al., 1997;Prusik, Arnold, & Fields, 2000). Different diffusion-based TTI systems have used a visible dye dissolved in a migrating fluid. ...
... The TTI diffusion distance of IPP and growth of aerobic bacteria in juice under isothermal storage at 5, 15, and 25 C for 48 h are shown in Fig. 5. Counts for total aerobes did not increase at 5 C for 48 h (Fig. 5a), remaining static at the initial level of 3.7 log CFU/mL (Fig. 6). This high initial microbial count occurred because thermal processing of juice is not used in order to maintain high nutritional benefits (Song et al., 2007). However, the initial microbial load of a juice can vary depending on different factors. ...
Time-temperature-indicator, or integrator (TTI), can be used for visual display of food product safety information for consumers. A prototype isopropyl palmitate (IPP) diffusion-based TTI system was characterized and evaluated for monitoring microbial quality of non-pasteurized angelica (NPA) juice based on temperature abuse. Diffusion of IPP in the TTI system was measured at various iso-thermal and dynamic temperatures and a mathematical model based on relationships between diffusion and time-temperature was established. Predicted results from the established model were in good agreement with experimental results. Total aerobe counts in NPA juice reached a critical level of 6 log CFU/mL from an initial load of 3.7 log CFU/mL after 36.6 h and 12.5 h of storage at 15 °C and 25 °C, respectively. IPP diffusion distances were 9.7 mm and 7.2 mm at 15 °C and 25 °C, respectively. IPP diffusion of 7.0 mm in the TTI system was considered to be a threshold point for bacterial quality of NPA juice. However, the proposed TTI was only verified for indicating temperature abuse above 13.5 °C. The TTI system characterized in this study showed potential for monitoring the microbial quality of perishable food products during distribution and storage.
... In a health-awareness society, consumption of fresh vegetable juices with less sweetness and lower calorie, like kale, cabbage, lettuce, celery, pepper juices, etc., is springing up (Simsek, El, Kancabas Kilinc, & Karakaya, 2014;Song et al., 2007), but these juices are not widely acceptable due to their unpleasant flavor and taste. Blending with fresh fruit juices becomes a solution for this problem. ...
... Juice blending is also one of the best methods to improve the nutritional quality of the juice (Rathod, Shakya, & Ade, 2014). However, the development of this kind of juice blend is limited due to the short shelf life (Kim & Rhee, 2015;Song et al., 2007). Preservation studies of juice blend are more challenging considering higher pH value and more unstable quality characters of blend. ...
... In recent years, there has been considerable interest in food preservation by non-thermal technologies, which are effective at ambient or sub-lethal temperatures to minimise negative thermal effects on food nutritional and quality parameters (Knorr, 2003;Rawson et al., 2011;Tiwari et al., 2009). High pressure processing (HPP) (Jiang et al., 2009;Zhao et al., 2013), high-intensity pulsed electric field (Sánchez-Vega, Elez-Martínez, & Martín-Belloso, 2014;Zhong et al., 2005), high pressure carbon dioxide (Li, Zhao, Wu, Zhang, & Liao, 2012;Zhou, Wang, Hu, Wu, & Liao, 2009) and radiation sterilization processing (Kumar et al., 2012;Song et al., 2007) have been applied to ensure product safety and quality of juices and blends. HPP, which subjects foods to 100~1000 MPa using water as pressure transmitting medium at room or mild process temperatures, is one of the most promising alternatives of preservation technology, providing food with fresh-like quality (Oey, Lille, Van Loey, & Hendrickx, 2008). ...
... Nayak et al. (2007) • Effects of gamma irradiation on the microbiological, nutritional, and sensory properties of fresh vegetable juice. Song et al. (2007) Efeitos da radiação gama na conservação de variedades de cebola (Allium cepa) da região do São Francisco, Pernambuco. Carneiro et al. (1975) Avaliação da qualidade da cebola irradiada na Argentina e armazenada no Brasil. ...
... Nayak et al. (2007) agregam que ao irradiarem cenoura, batata e beterraba com doses maiores que 2,0 kGy, ocorreu a quebra das paredes celulares o que resulta em alimentos com um tecido mais mole e elástico, sendo recomendado doses menores que essa para os alimentos utilizados na pesquisa. O uso da irradiação no suco de cenoura e couve feito por Song et al. (2007) demonstraram que a dose de 3 kGy eliminou todas as bactérias aeróbias e coliformes que estavam presentes no suco de cenoura, no suco de couve uma dose de 5 kGy conseguiu reduzir os microrganismos, sendo que as células sobreviventes não cresceram durante o tempo de armazenamento. Os sucos permaneceram próprios para consumo mesmo após 3 dias de armazenamento com uma temperatura de 10°C, enquanto o controle não irradiado estava deteriorado. ...
... Due to irradiation amino acids were stable at 5 kGy but there was decrease in the vitamin C content. At 3-day storage, the irradiated juice's sensory quality characteristic was not deteriorated, while the quality was deteriorated in non-irradiated juice [49]. ...
... Before irradiation the contaminating microbes present in the juices varies from 106 to 107 CFU/ml but after exposure to irradiation (3 kGy) all the coliform and aerobic bacteria in the carrot juice were eradicated, whereas 102 CFU/ml bacteria that endured in the kale juice was exposed to irradiations at 5 kGy. Moreover, in the kale juice the survived cells from irradiation did not expand further, and in non-treated samples it extended up to 109 CFU/ml after three days of storage period at 10 °C [49]. ...
Gamma radiations are said to be more energetic over X-rays, are utilized from different sources of radioactive isotopes, cobalt-60 or cesium-137, and can be used as a food protection and preservation method that enhances food safety and security devoid of changing the nutritional, toxicological or biological food quality. Various food products use gamma irradiation so as to reduce microbial growth and disinfestations. This method is economically and technically feasible and physically a safe technique, having a strong antimicrobial effect. These radiations are also used to treat large volumes of food products or sealed containers. Different varieties of irradiation have the potential to enhance the phenolic content and the free radical scavenging activity of food and food by-products. Far-infrared has been utilized to release antioxidant-active low-molecular-weight phenolics. Recommended doses of gamma radiation have been used such as for inhibiting sprouts doses used are less than 0.5 kGy for hindering ripening, lower or equal than 1 kGy for pest disinfestations, 3–5kGy to increase shelf-life and for pathogenic microbes, 5 kGy or higher if the food material supports it without deteriorating the important properties. Various irradiation techniques affecting the shelf life, physico-chemical parameters, and other chemical and biochemical properties have been discussed in detail. The present review also focuses on the effect of gamma radiation on the quality attributes of various fruits and vegetables.
... aladin.bekhit@otago.ac.nz). Yang, 2014a;Liu, Li, Wang, Bi, & Liao, 2014, thermosonication (TS; Abid et al., 2014a;Martínez-Flores, Garnica-Romo, Bermúdez-Aguirre, Pokhrel, & Barbosa-Cánovas, 2015), pulsed electric field (PEF; Arjeh, Barzegar, & Sahari, 2015;Mosqueda-Melgar, Raybaudi-Massilia, & Martín-Belloso, 2012;Timmermans, Groot, Nederhoff, Van Boekel M, & Mastwijk, 2014), and irradiation or ultraviolet (UV) light processing (Antonio-Gutiérrez, López-Malo, Ramírez-Corona, & Palou, 2017;Arjeh et al., 2015;Baysal, Molva, & Unluturk, 2013;Bhat, 2016;Feng et al., 2013;Franz, Specht, Cho, Graef, & Stahl, 2009;Song, Byun, Jo, Lee, & Kim, 2007;Tremarin, Brandão, & Silva, 2017a). Given the wide range of technologies available to the industry, it is important to compare them and examine their safety and suitability for juice production. ...
... At 0.5 and 10 kGy, approximately 80% and 10% of the initial anthocyanin contents, respectively, are detected in pomegranate juice (Alighourchi et al., 2008). This finding leads us to believe that the use of γ -rays is not recommended at a dose higher than 2 kGy for fruit juices because it causes significant losses of antioxidants in pomegranate juices (Alighourchi et al., 2008), sour cherry juice (Arjeh et al., 2015), carrot juice, ashitaba and kale juices (Jo et al., 2012;Song et al., 2007), orange juice (Pala and Toklucu, 2013), and mango juice (Santhirasegaram, Razali, George, & Somasundram, 2015). Nevertheless, little or no effect of irradiation treatment (UV-C; 2.7 or 37.5 J/mL) has been reported regarding lycopene and phenolic components of fruit juices (Feng et al., 2013). ...
Fruit and vegetable juices are rich sources of nutrients that support microbiological growth and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality of juices due to intensive thermal processing is a major problem encountered during the treatment of commercially preserved liquid foods. Conventional thermal processing technologies inactivate microorganisms and enzymes and extend the shelf life of foods but exert negative effects on nutritional and organoleptic properties of juices, for example, a loss of vitamins, of a desirable flavor, and of bioactive compounds and development of different sensory profiles as a result of heating. Nonthermal technologies including ultrasonication, a pulsed electric field, high-pressure processing, irradiation, and their combinations are suitable alternatives for achieving the same preservation effect without the adverse effects of heat on the quality of juices and meet consumer demand for clean-label, safe, and wholesome products without compromising their nutritional properties.
... As frutas in natura apresentam elevada população de microrganismos, por isso a necessidade de a mesma passar por algum processamento, pois dessa forma irá inativar esse microrganismo, eliminando a chance de ocasionar surtos nos consumidores. A principal exigência é que um processo deve assegurar a segurança microbiana do produto, preservando as características sensoriais e nutricionais para a obtenção de produtos semelhante à matéria-prima (SONG et al., 2007). ...
... durante todo o período avaliado. Silva et al. (2011) avaliaram a capacidade antioxidante pelo método DPPH e ABTS em frutas produzidas na região do Rio Grande do Sul. Para as cultivares de amora-preta, encontraram os seguintes valores: a cultivar Xavante (13,22 e 16,52 μmols.g ...
The blackberry is a fruit that has attracted the attention of producers and consumers due to its pleasant flavor, attractive color and composition present in high content of bioactive compounds. The major deterrent to consumption and marketing of the blackberry fruits is its high respiration rate, which reduces its lifetime. A viable alternative to the economic utilization of these fruits is its industrialization, can be frozen, canned, processed in pulp form, or in the form of juices and jellies. The objective of this study was to evaluate the effects of gamma radiation on the conservation of blackberry pulp. The irradiation was performed in the laboratory of gamma irradiation in the Development Center of Nuclear Technology (CDTN) in a cobalt 60 source, with the following radiation doses : 0.75 kGy ; 1.5 kGy and 3 kGy, under a dose rate of 3.24 kGy.h-1. The non-irradiated pulp was used as control. The irradiated blackberry pulps were stored at temperature of 4 ºC and evaluated at 0, 7, 15, 30 and 60 days. To check the effects of gamma radiation on the pulp processing, it was realized physicochemical and chemical characterization through the analysis of acidity, pH , soluble solids, total solids, anthocyanins, antioxidant activity and color. Microbiological analysis according to Brazilian legislation was also done. The irradiation process increase the shelf life of the pulp within 60 days, and the treatment with a dose of 1.5 kGy was the one that provided better microbiological quality. © 2014 Sociedade Brasileira de Fruticultura. All rights reserved.
... After one year of storage the proximate composition and other nutritional parameters were analyzed and are presented in Table 1. Irradiation was found to be efficient against a variety of pathogenic microbes by several other researchers as well (Pan et al. 2004 andSong et al. 2007). ...
Mahua flower is an important non-timber forest produce and has a great importance in tribal communities. It is frequently under appreciated due to poor quality brought on by poor storage procedures. Hence, the present study was conducted to assess the effect of various doses of gamma irradiation (0.25, 0.50, 0.75, and 1.0 kGy) on nutrient composition of dried mahua flowers stored at ambient temperature. Exposure of mahua flowers to irradiation improved the storability and preserved its nutritional value even after a year of storage. Nutrient composition of the flowers remained almost similar after 1 year storage with 0.25 kGy and 0.50 kGy doses of irradiation, while an increase in moisture and protein, decrease in ash and crude fiber content was observed in dried mahua flowers treated with gamma radiation doses of 0.75 and 1.0kGy. Among the bioactive compounds the phenol content was maintained at the same level with 0.25 kGy dose and the total flavonoid content was observed to be enhanced with all the four doses of irradiation. However, the antioxidant and carotenoid content of the flowers were found to be negatively affected by irradiation. The initial antioxidant content (1076.11 µg/100g) was reduced to 54.30 µg/100g after one year of storage. It can be inferred that modest doses of gamma irradiation (0.25 kGy and 0.50 kGy) might enhance the storability and retain quality attributes of dried mahua flowers and can be employed as an effective postharvest management approach for preserving and prolonging the shelf life of mahua flowers.
... During three month of storage, overall acceptability mean value reduced regularly in control samples (non-irradiated samples) while in irradiated sample the negligible change was reported in peanut kernels. These results are in agreement with previous findings of Rao and Vakil (1985) in legumes (green gram, lentil, horsebean and Bengal gram), Ocloo et al. (2011) for cowpea seed, Al-Bachir (2016b) for peanut seeds, Hyun et al. (2004) for kimchi. ...
... During three month of storage, overall acceptability mean value reduced regularly in control samples (non-irradiated samples) while in irradiated sample the negligible change was reported in peanut kernels. These results are in agreement with previous findings of Rao and Vakil (1985) in legumes (green gram, lentil, horsebean and Bengal gram), Ocloo et al. (2011) for cowpea seed, Al-Bachir (2016b) for peanut seeds, Hyun et al. (2004) for kimchi. ...
... During three month of storage, overall acceptability mean value reduced regularly in control samples (non-irradiated samples) while in irradiated sample the negligible change was reported in peanut kernels. These results are in agreement with previous findings of Rao and Vakil (1985) in legumes (green gram, lentil, horsebean and Bengal gram), Ocloo et al. (2011) for cowpea seed, Al-Bachir (2016b) for peanut seeds, Hyun et al. (2004) for kimchi. ...
... During three month of storage, overall acceptability mean value reduced regularly in control samples (non-irradiated samples) while in irradiated sample the negligible change was reported in peanut kernels. These results are in agreement with previous findings of Rao and Vakil (1985) in legumes (green gram, lentil, horsebean and Bengal gram), Ocloo et al. (2011) for cowpea seed, Al-Bachir (2016b) for peanut seeds, Hyun et al. (2004) for kimchi. ...
... From that time onwards, the optimization of the intensity of radiation used in food started to be a prominent topic for the scientific and industrial community. For instance, Song et al. (2007) performed a sensorial analysis of irradiated and non-irradiated fresh vegetable juices (carrots and cabbage), based on the parameters of odor, color, flavor and global acceptance. They found that, immediately after irradiation, there were no significant differences between irradiated and non-irradiated samples, but the sensory quality of non-irradiated juices decreased with storage time, showing the importance of the irradiation as a food preservation methodology. ...
The technology of food irradiation is gaining more attention around the world. This method is recognized by using ionising radiation in order to control foodborne pathogens, reduce microbial load and insect infestation, inhibit the germination of root crops, extend the durable life of perishable produce, and reduce plant-derived allergens. According to the International Atomic Energy Agency (IAEA), more than 50 countries have approved the use of irradiation for about 50 different types of food, and 33 are using the technology commercially. Despite the fact that irradiation has been used for decades for food disinfection that satisfies quarantine requirements in trade, health concerns over the consumption of irradiated food continue to attract attention. This low-cost method has the advantage that the organoleptic properties of irradiated foods are not altered, allowing, however, to increase their bioactivity and nutritional quality. This review focuses on the advantages of irradiation applied to foods of plant origin. With proper application, irradiation can be an effective means of eliminating and/or reducing microbial and insect infestations along with the foodborne diseases they induce, thereby improving the safety of many foods as well as extending shelf life.
... (Bari) [44], reported that the appearance, colour, texture, taste, and overall acceptability of broccoli and moong bean sprouts, irradiated at 1.0 kg, did not undergo significant changes after seven days of post-irradiation storage at 4°C, in comparison with control samples. (Song) [45], reported that the initial populations of the total aerobic bacteria and coliform counts observed in the carrot juice were 106 CFU/ml, and those of the kale juice were 107 CFU/ml. All the aerobic bacteria and coliforms in the fresh carrot juice were eliminated with irradiation at 3 kg and the D10 value of the microflora in the carrot juice was found to be approximately 0.5 kg. ...
The aim of the present study was to establish shelf life for vegetable based Ready-to-Eat stuffed products which were developed using combination preservation technologies such as blanching, drying, addition of preservatives, cooking in oil and in-pack pasteurization. In the present study, three vegetables-bitter gourd, brinjal and potato were used for the development of Ready-to-Eat stuffed vegetables and were stored at 25 ± 2°C and were analyzed periodically for storage stability characteristics viz., Functional, nutritional, quality and sensory evaluations. Functional parameters, nutritional and sensory parameters got decreased, quality parameters such as pH, water activity, peroxide value, free fatty acid and TBA were increased and titrable acidity was decreased. The Ready-to-Eat stuffed vegetable products packed in four layered co-extruded film pack were found stable and acceptable for 30 days at ambient temperature condition (25 ± 2°C).
... In the past, there have been a number of studies examined the effects of Co 60 -gamma irradiation on the microbiological quality, antioxidant activity, nutritional, and sensory properties of vegetable and fruit juice (Foley et al., 2002;Song et al., 2006;Song et al., 2007). However, whether gamma irradiation can cause degradation of DHA and DHA-Na in aqueous solution and food systems remains unclear. ...
Gamma irradiation can be performed alone or in combination with other preservatives such as dehydroacetic acid (DHA) and sodium dehydroacetate (DHA-Na) to achieve an enhanced level of food safety. Here, we studied the effect of gamma irradiation on the stability and degradation of DHA and DHA-Na in aqueous solution and pear juice. The degradation rate of DHA and DHA-Na was found to increase with increasing irradiation time and decreasing initial solute concentration in aqueous solution. The degradation rate of DHA-Na was higher than that of DHA under the same irradiation conditions. The degradation process of DHA and DHA-Na followed first-order reaction kinetics. The main radiolytic product of DHA and DHA-Na was identified as heptane-2,4,6-trione by GC-MS/MS, and the possible degradation pathway was proposed. Quantum chemical calculation results further confirmed that DHA-Na was much easier to be degraded than DHA. In addition, radiolytic degradation of DHA-Na happened in pear juice, but with a much lower degradation rate than that in aqueous solution.
... There were no significant difference (P<0.05) between irradiated and non irradiated carrot and tomato. This is similar to the findings of Song et al. (2007). The sensory quality (texture) of the pulse X-ray irradiated vegetable fruits could be artributed to the time and dose of exposure which agrees with the findings of Gunes et al . ...
This study assessed the impact of pulsed X-ray irradiation on the bacteria contaminations and sensory quality of carrot and tomato. Fifty (50) kg each of carrot and tomatoes were collected into sterile sample polythene bags asceptically and were transported to the Food microbiology laboratory of the Ibrahim Badamasi Babangida University, Lapai for analysis. Bacteriological quality assessment of the vegetable fruits were investigated using standard techniques. Carrot and tomato were exposed to different doses of 42, 50, 60, 67, 71, 75, 80, 85, and 90kv irradiation and non irradiated samples were analyzed microbiologically using pour plate technique. Odour, texture, color and general acceptability of irradiated and non irradiated samples were analyzed by 20 trained panelies for sensory evaluation using 7 point hedonic scale. Different bacteria isolates from the surface of the carrot and tomatoes samples were observed culturally and microscopically. The result showed that carrot samples exposed to doses of 42,50, 67, 71, 75, 80 and 85kv and 90kv completely free of bacteria while tomato samples exposed to doses of 42, 50, 60, 67, 71, 75, 80, 85 and 90kv led to complete elimination of microorganisms present in the samples. Bacterial reduction rate of the exposed samples were directly propotional to the voltage and time exposed. There was gradual reduction in sensory profile of carrot within the voltage range of 5.0-3.5v and exposure rate of 42kv and 90kv. There was also a gradual reduction in sensory profile of tomato at the voltage range of 3.7-3.5v within the exposure rate of 42kv and 90kv respectively. The pulse x-ray is an effective non thermal treatment for vegetable fruits which could also preserve the sensory quality, however further studies are recommended to perfect this novel approach of food preservations.
... There were no significant difference (P<0.05) between irradiated and non irradiated carrot and tomato. This is similar to the findings of Song et al. (2007). The sensory quality (texture) of the pulse X-ray irradiated vegetable fruits could be artributed to the time and dose of exposure which agrees with the findings of Gunes et al . ...
This study assessed the impact of pulsed X-ray irradiation on the bacteria contaminations and sensory quality of carrot and tomato. Fifty (50) kg each of carrot and tomatoes were collected into sterile sample polythene bags asceptically and were transported to the Food microbiology laboratory of the Ibrahim Badamasi Babangida University, Lapai for analysis. Bacterilogical quality assessment of the vegetable fruits were investigated using standard techniques. Carrot and tomato were exposed to different doses of 42, 50, 60, 67, 71, 75, 80, 85, and 90kv irradiation and non irradiated samples were analyzed microbiologically using pour plate technique. Odour, texture, color and general acceptibility of irradiated and non irradiated samples were analyzed by 20 trained panelies for sensory evaluation using 7 point hedonic scale. Different bacteria isolates from the surface of the carrot and tomatoes samples were observed culturally and microscopically. The result showed that carrot samples exposed to doses of 42,50, 67, 71, 75, 80 and 85kv and 90kv completely free of bacteria while tomato samples exposed to doses of 42, 50, 60, 67, 71, 75, 80, 85 and 90kv led to complete elimination of microorganisms present in the samples. Bacterial reduction rate of the exposed samples were directly propotional to the voltage and time exposed. There was gradual reduction in sensory profile of carrot within the voltage range of 5.0-3.5v and exposure rate of 42kv and 90kv. There was also a gradual reduction in sensory profile of tomato at the voltage range of 3.7-3.5v within the exposure rate of 42kv and 90kv respectively. The pulse x-ray is an effective non thermal treatment for vegetable fruits which could also preserve the sensory quality, however further studies are recomended to perfect this novel approach of food preservations.
... A dose 2,25 kGy já pode prejudicar a sua qualidade (Lacroix;Ouattara, 2000). A radiação gama diminuiu significativamente os níveis de contaminação de bactérias aeróbicas e de coliformes em sucos frescos e prontos para consumo de couve e de cenoura estocados a 10°C durante 3 dias, sendo que as doses de 3 a 5 kGy prolongaram sua vida de útil em 3 dias e não provocaram alterações sensoriais e nutricionais (Song et al., 2007). ...
The objective of this research was to evaluate whether the application of gamma rays is effective in the conservation of araçá boi (Eugenia stipitata), to determine in which concentrations were the best results, in addition to evaluating the influence of temperature on these characteristics. The fruits were purchased at Fazenda Amizade, Vila Brasil - Una-BA and the other procedures such as: pulp extraction, application of gamma irradiation and physical-chemical analyzes were carried out at the Federal University of Campina Grande Laboratories. temperatures: ambient (25ºC) and refrigerated (7ºC), at the following times: 0, 7, 15 and 0, 20, 40, 60 respectively. The samples were divided and received different doses of gamma irradiation (2, 3, 4 kGy) for later comparison with the non-irradiated sample (control). Regarding the L * value, there was a significant difference (P <0.05) between the doses analyzed during the storage period, however in relation to the observed period of time there was a decrease in the values due to the maturation stage found. At the end of the storage period, the pulp of the araçá boi fruit irradiated with 6kGy obtained the highest red color value. It can also be observed that the longer the storage period, the greater the values of a *, the more intense the shade of red, explained by the degradation of chlorophyll and carotene. It was observed that, throughout the storage period, the acidity, pH, soluble solids content and total solids content remained unchanged, thus showing that there was no interference from gamma irradiation on the physical-chemical parameters during the analyzed time.
... In addition, the treatments did not vary significantly in relation to the time; the blends were well accepted by the consumers throughout storage. Song et al. (2007), Lee et al. (2009), andNaresh et al. (2014), did not observe significant differences in the sensory profile when submitting, vegetable juice, tamarind juice, and mango juice to the dose of 5.0 kGy, respectively. ...
The blend is an important resource for the offering of differentiated beverages in the market and the influence of this non-thermal technology (gamma irradiation) on grape-based products has yet to be investigated in terms of microbial and quality attributes. The preparation of grape juice blends may be an alternative to further improve its potential, aggregating nutritional and functional benefits. In addition, use of radiation in beverages has been studied as an alternative to minimize the loss of components that occurs in thermal processes. The aim of this study was to verify the efficacy and effect of gamma irradiation at different doses on the nutritional, microbiological, and sensorial characteristics of grape juice blends during storage. Blends with 33% Isabel Precoce, 33% Bordô, and 34% BRS Violeta were submitted to different gamma irradiation doses (0.0; 1.0; 1.5, and 2.0 kGy), and stored at room temperature for 120 days. Grape juice blends (2.0 kGy) presented the highest antioxidant content and the highest vitamin C increase until 90 days compared to the other treatments. At 120 days the soluble solids content and total phenolic values were higher in the blends 1.0 kGy and 1.5 kGy, respectively, when compared to other treatments. Sensory tests showed that the quality of the grape juice blends (2.0 kGy) remained unchanged, and gamma irradiation reduced fungi and yeasts during storage at room temperature. The gamma irradiation technique can be considered a viable alternative for quality preservation of grape juice blends during storage, as well as to replace the heat treatment methods.
... It was concluded that gamma irradiation was more effective in reducing the microbial growth after treatment (32). Song et al. (2007) reported that the radiation pasteurization process was applied to enhance the microbial safety and shelf-life of fresh vegetable juice. Carrot (Daucus carota) and kale (Brassica oleracea) juice were irradiated at 0, 1, 2, 3, and 5 kGy. ...
Carrot is recognized as a most nutritious vegetable since it contains essential nutrients, vitamins, fibers and minerals required for normal growth and development of all living beings. The quality of vegetables is affected during storage due to ethylene production, respiration, transpiration, growth, development, compositional changes, physiological breakdown, physical damage and pathological breakdown. Under optimal storage conditions carrots can be preserved for 6–8 months without affecting any quality attributes, only if they are not infected by microorganisms producing storage diseases. Internationally, gamma radiation (60Co and 137Cs) has been proved as a safe and effective technology in extending the shelf life of fresh products. This technology further inhibits the sprouting of vegetables, the growth of pathogens and insects and also sterilizes
vegetables and fruits. Gamma irradiation is more effective in the preservation of carrots as compared to the traditional preservation methods including pasteurization, freezing, chemical, refrigeration, or canning processes. Gamma radiation can enhance the trade opportunity and export quality of fruit and vegetables produced in Pakistan. Cobalt-60 gamma irradiation has no undesirable side effects on food and don’t cause any change in physico-chemical properties including the nutritional content of the treated product. It is practical in the conditions existing in the country. In Pakistan, food can be stored by incorporating gamma irradiation practically and economically under specific conditions. Hence, radiation is a promising technique for the extension of shelf life and it can contribute towards the economic growth of the country by exporting good quality carrots.
... None of the samples demonstrated unacceptance score consisting of a hedonic range of less than 2.5. These results are consistent with the findings of Song et al. (2007) and Lee et al. (2009) who reported no significant changes in irradiated fresh vegetable and tamarind fruit juices, respectively; they implied that gamma irradiation helped to maintain the sensory properties of the irradiated samples. ...
This study investigated the physicochemical characteristics and flavor attributes of navel oranges to determine the effect of low-dose phytosanitary irradiation and subsequent storage at 4 °C. Electronic sensing techniques such as E-tongue and E-nose successfully detected irradiated oranges based on their taste attributes and volatile patterns, respectively, even after prolonged storage. Organic acids and sensory properties were not significantly influenced by gamma irradiation. However, the fructose and vitamin C content of irradiated samples significantly decreased compared with that of non-irradiated samples, thereby affecting E-tongue taste attributes. The relationship between irradiation dose and principal component analysis showed significant increases for E-tongue scores over different storage periods (0, 3, and 6 weeks). Irradiated samples had higher concentrations of propionaldehyde and limonene, the most prominent compounds detected by E-nose. Along with fruit quality parameter characterization during extended storage, E-sensing techniques successfully differentiated taste and aromatic profiles of irradiated navel oranges.
... The decrease in pH resulting from treatments with gamma radiation (Table 1) agrees to Song et al. [34] who observed the same effect on fresh vegetable juice when radiation dose was increased, this result could be due to the partial oxidation of acids present in the sample. ...
The aim of this study was to evaluate the effect of gamma radiation on the physico-chemical parameters in a mixed beverage (white or red grape juice + soy milk). The radiation doses were used: 1, 3, 6 and 9 kGy. Most of the parameters evaluated did not change in both beverages at different doses, with the exception of the 9 kGy dose that reduced the antioxidant capacity and the phenolic compounds, and increased the peroxidase. Thus, the gamma radiation can be used in mixed beverages, but doses below 9 kGy, avoiding changes in physico-chemical quality.
... Surowcem do produkcji wyrobów nisko przetworzonych są najczęściej owoce cytrusowe, marchew, seler, jabłka, buraki i jarmuż, czasem sprzedawane są również soki z kiszonej kapusty. Jednak rozwój tego sektora przemysłu jest ograniczany właśnie krótkim okresem przydatności soków [25]. Oceną jakości mikrobiologicznej soków marchwiowych dostępnych w handlu zajmowały się Gientka i wsp. ...
Thermally non-preserved fruit and vegetable juices with a very short shelf life are popular, lowprocessed products. They are produced, among other things, from citrus fruits, apple, carrot, beetroot, and other vegetables. The objective of the research study was to evaluate the stability of some selected products during their storage. Evaluated were commercial carrot, carrot-celery and apple juices, both fresh and stored. The products analyzed were stored at 0 ÷ 1 °C and 6 ± 1 °C in the dark and at 6 ± 1°C under daylight. The following was determined in the juices: contents of carotenoids, total polyphenols, vitamin C, and of dry matter, colour in the CIE system (L*a*b*), polyphenoloxidase activity, and antioxidant properties of the juices. The total carotenoids content in fresh carrot and carrot-celery juices varied from 55 to 78 mg·kg⁻¹. The total polyphenol content in apple juices ranged between 1740 and 1810 mg·kg⁻¹, while the carrot and carrot-celery juices contained from 651 mg·kg-1 to 882 mg·kg⁻¹ of polyphenols. During the stipulated storage period, the juices stored at 0 ÷ 1 °C without light were characterized by a very good stability in terms of the content of bioactive ingredients analyzed. The colour difference (ΔE) between fresh samples and those stored under all the conditions was below 2. The results obtained indicate that due to the relatively high content of analyzed bioactive substances fresh juices may be considered as a substitute for fresh fruits and vegetables. © 2017, Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ. All rights reserved.
... The synergistic effects of the blending components and a highly acceptable product can be known easily using mixture regression (Montgomery and Voth, 1994). In a health-awareness society, consumption of fresh vegetable juices with less sweetness and lower calorie, like kale, cabbage, lettuce, celery, pepper juices, etc., is springing up (Simseket al., 2014;Song et al., 2007), but these juices are not widely acceptable due to their unpleasant flavor and taste. Blending with fresh fruit juices becomes a solution for this problem. ...
To know through sensory evaluation the optimum formulation of cabbage (Oxylus variety) juice blended with juices from two cultivars of orange (Valencia late and blood) (nine blends) through Design Expert (8.0.7.1 version) software. Each optimum from each orange variety was selected and with a control (100% late Valencia and blood orange), subjected to physicochemical and nutritional analyses (minerals, β-carotene and vitamin C). The optimum formulation of blend was 80% orange Valencia late and 20% cabbage through the sensory attributes by design expert program. Also, the 74% of blood orange and 26% of cabbage was selected in the case of the blood orange variety. There were significant differences (p< 0.05) in the physico-chemical parameters with the exception of the total ash content. The nutritional (β-carotene and vitamin C) contents of two orange varieties and their optimum were significantly different (p<0.05).Also, mineral composition such as zinc, potassium, magnesium, iron and calcium recorded a significant difference (p<0.05) between the blends and the orange varieties. Sensory analysis has revealed a clear profile for the blended mixed juice.
... Mahmoud (2010) reported that 0.1 kGy reduced the numbers of mesophilic bacteria, psychrotrophic bacteria, and yeast and mold counts on Roma tomatoes from 5.4, 4.7, and 4.4 log 10 CFU/g to 4.4, 3.0 and < 1 log 10 CFU/g, respectively and 1.5 kGy reduced the populations to less than the detectable limit (<1 log 10 CFU/g). Song et al. (2007) reported that irradiation dose of 3 kGy eliminated the populations of total aerobic bacteria and coliform in carrot (10 6 CFU/ml) and the D 10 -values of the microbiota in carrot juice was 0.5 kGy. The irradiation resistance of microbiota reported in tahini is slightly higher than those reported in the previous studies. ...
Tahini, sesame seeds paste, is of great concern to both regulatory agencies and food processors as it may be exposed to microbial contamination through processing. This study aimed to evaluate the effect of gamma irradiation on inactivation of stressed E. coli O157:H7 and microbiota in tahini, and on the color and peroxide, p-anisidine, and acid values of tahini. Tahini samples were inoculated with a cocktail of 4 strains of unstressed or stressed (heat, cold, starvation, salt, acid, alkaline or ethanol stress) E. coli O157:H7 and exposed to gamma irradiation for up to 1.0 kGy. The D10-values of unstressed and stressed cells ranged from 0.31-0.39 kGy. Stresses (except for starvation) reduced the irradiation resistance of E. coli O157:H7 significantly (P < 0.05) in tahini. Irradiation dose of 1 kGy reduced inoculated E. coli O157:H7 and microbiota in tahini by 2.6–3.2 log10 CFU/g and 1.6 log10 CFU/g, respectively, and did not affect (P > 0.05) tahini quality (color and oxidative rancidity). Irradiation might be used as an effective means of eliminating E. coli O157:H7 and other foodborne pathogens with similar irradiation resistance, if present, in tahini in post-packaging situation without compromising the quality.
... The researchers reported that post-irradiated samples stored at the same storage temperature exhibited tendency of reduction in the microbial level. This corroborate an earlier report by Song et al. (2007) that the inability of the bacteria to survive post-irradiation may be due to the lethal effect of the irradiation resulting in damage to the bacteria cells thus preventing division and multiplication which impede adaptation to the environment during storage. ...
The demand for raw and fresh dairy products
with the desired organoleptic characteristics and health
benefits led to research in non-thermal processing technologies
aiming to retain all the product qualities and
nutrients. Irradiation is an emerging non-thermal technology
used in destroying micro- and macroorganisms that
might exist in food by exposure to either gamma (γ) rays
from radioactive isotopes (cobalt60 or caesium137) or an
electron accelerator (electron beam or X-radiation) under
a controlled environment. With the endorsement of many
international food and health organisations such as the
Food and Agriculture Organization (FAO) and World
Health Organization (WHO), irradiation is becoming
more widely researched as a process to maintain quality,
improve safety and reduce quarantine and post-harvest
loss. Irradiation has the potential for allergenicity reduction
and the provision of a sterile diet for immunocompromised
patients. Unlike other food categories, the use of
irradiation as a preservative technique on dairy products
has received little attention due to the complexity of the
product varieties. Whilst being accepted in some countries,
the adoption of irradiation as an alternative measure
of treating and preventing potential problems in the food
chain faces strict opposition in many countries. In this
review, the focus is on the radiation processing as an emerging
technology and its specific application on dairy products.
... Many authors have studied the effect of irradiation on the stability of vitamins in foods (Liu et al., 1991;Kilcasti, 1994;Muller and Diehl, 1996;Song et al., 2007;Hussain and Maxie, 1974). No loss of riboflavin was found in pork chops and chicken breasts irradiated at temperatures between −200°C and 200°C at doses up to 6.6 kGy. ...
Food irradiation is a food preservation method which involves the process of exposing foodstuffs to a source of energy capable of stripping electrons from individual atoms in the targeted material (ionizing radiation). This method of food preservation can be referred to as a more advanced form of food preservation. Some school of thought criticize the use of irradiation for food preservation because of the negative impressions of the nuclear industry, and this has made irradiation one the most investigated forms of food preservation. Food irradiation has being endorsed by the World Health Organization (WHO), and is currently being used in over 40 countries and approximately 500,000 tons of food items are irradiated yearly all over the world. This work has highlighted some problems associated with the use of food irradiation technology in Nigeria, and has also proffered solutions that can help tackle the said problems. This work has also discussed the process of food irradiation, the recommended sources and the dose range required for effective irradiation of food products.
... Thermal processes have been commonly used to ensure the microbial safety of fruit juices; however, heat treatment can result in deterioration in the nutrient value (Song et al. 2007; Wang et al. 2010). Hence, the importance of minimally or non-thermally processed foods with an increased shelf life and better nutritional properties is increasing (Mohideen et al. 2015). ...
The purpose of this study was to investigate the effect of combined treatments using TiO2-UV photocatalysis (TUVP) and high hydrostatic pressure (HHP) on inactivation of microorganisms in commercial apple juice as model liquid food. A synergistic effect was observed for combined treatments to inactivate microorganisms. Gram-positive bacteria, Listeria monocytogenes and Staphylococcus aureus, were completely inactivated from initial loads of 7.1 and 6.7 log CFU/mL, respectively, when treated with a combination of TUVP (8.45 J/cm2) and HHP (500 MPa). In contrast, reductions of only 4.8 log CFU/mL (L. monocytogenes) and 2.4 log CFU/mL (S. aureus) were achieved with 500 MPa HHP alone. Gram-negative bacteria, Escherichia coli O157:H7 and Salmonella Typhimurium, were reduced by 7.1 and 7.2 log CFU/mL, respectively, after a combined treatment using 8.45 J/cm2 TUVP and 600 MPa (E. coli) or 400 MPa (S. Typhimurium) HHP which were significantly higher than the effects of HHP alone. A 6.2 log CFU/mL reduction in Saccharomyces cerevisiae count was monitored after treatment with a combination of 8.45 J/cm2 TUVP and 500 MPa HHP whereas even 600 MPa alone could not achieve complete S. cerevisiae inactivation. Combined treatments (TUVP + HHP) were more effective for microbial inactivation than alone treatments. Scanning electron microscopic images of microorganisms showed highly deformed morphologies after TUVP + HHP treatment. In conclusion, pretreatment of commercial apple juice using TUVP before HHP processing results in better disinfection and may assure complete disinfection.
Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an important operation in FVJ processing. However, regardless of whether thermal sterilization or non-thermal sterilization is used, the effect and its impact on the overall quality of FVJ are strongly dependent on the processing parameters, microbial species, and FVJ matrix. Therefore, for different types of FVJ, an understanding of the impacts that different sterilization technologies have on the overall quality of the juice is important in designing and optimizing technical parameters to produce value-added products. This article provides an overview of the application of thermal and non-thermal technique in the field of FVJ processing over the past 10 years. The operating principle and effects of various technologies on the inactivation of microorganisms and enzymes, nutritional and functional characteristics, physicochemical properties, and sensory quality of a wide range of FVJ are comprehensively discussed. The application of different combinations of hurdle technology in the field of FVJ sterilization processing are also discussed in detail. Additionally, the advantages, limitations, and current application prospects of different sterilization technologies are summarized.
Fresh juices are often exposed to microbial contamination due to their minimal processing, which can lead to foodborne disease. Therefore, in this study, in order to understand the behavior of foodborne pathogens (Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes) contained in fresh juice, the growth of the foodborne pathogens was predicted using the modified Gompertz model in six vegetable juices (beet, carrot, kale, celery, cabbage, and red cabbage) and two fruit juices (lemon and grapefruit) stored at 10 °C. Except for those of S. typhimurium in kale juice (maximum growth rate [GR], 0.05; lag time [LT], 118.30), the GR and LT of the foodborne pathogens were predicted to range from 0.04 to 0.08 and 6.37 to 35.48, respectively, in the vegetable juices. The performance of modified Gompertz modeling was confirmed to be in the range of 0.91–1.14 in terms of the bias factor (Bf) and 1.05 to 1.62 in terms of the accuracy factor (Af). The predictive modeling results from this study showed that vegetable juice supported the growth of foodborne pathogens.
Gamma irradiation is a promising technique for improving the quality, safety, and shelf-life of foods. However, research on radiation-induced systemic degradation related to changes in the chemical structure and biological activity is still limited. In this study, radiolytic degradation and antioxidant activity enhancement of purpurogallin were studied in response to varying dose of gamma irradiation. Pure purpurogallin in methanol was exposed to gamma rays from 10 to 100 kGy. Purpurogallin reaction mixture was completely degraded when irradiated with 50 kGy and showed an increased antioxidation activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+). It also exhibited hydroxyl radical scavenging ability. The structure of the newly-formed simple phenolic compound, pyrogallol (2) from gamma irradiated purpurogallin at 50 kGy was characterized using 1H, 13C, heteronuclear singles quantum coherence (HSQC), and heteronuclear multiple bond correlation (HMBC) NMR, and fast atom bombardment mass (FABMS) spectroscopy. Compared to the parent purpurogallin, the small phenolic molecule (2) exhibited significantly enhanced antioxidant activity against DPPH, ABTS+, and hydroxyl radical scavenging activities with SC50 values of 9.5±0.3, 12.6±0.4, and 48.1±0.9 μM, respectively. These results indicate that degradation of purpurogallin induced by gamma irradiation might enhance its antioxidant property.
Fresh fruit and vegetable juices that have not been pasteurized can cause foodborne diseases. Therefore, microbial quality monitoring of fresh fruit and vegetable juices sold domestically is necessary. Here, 100 fresh fruit and vegetable juices were purchased from online and offline stores in Korea and monitored quantitatively and qualitatively for general microbial quality and foodborne pathogens. Total aerobic bacteria (TAB), coliform, yeast/mold (Y/M), Bacillus cereus, Staphylococcus aureus, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. were evaluated by the selective agar method. TAB were detected in 51 out of 100 samples at an average level of 4.21 ± 1.10 log CFU/mL, and coliform and Y/M were detected in 39 and 52 samples at average levels of 3.24 ± 1.13 and 3.47 ± 1.12 log CFU/mL, respectively. E. coli O157:H7, L. monocytogenes, and Salmonella spp. were not detected in any of the tested samples, but B. cereus and S. aureus were detected in 12 and 1 samples, respectively. This study can be used as basic data for technology development to secure the microbial quality and safety of fresh fruit and vegetable juices.
In the present study dried apple chips packed in polyethylene packs were gamma irradiated in the dose range of 1.0–3.0 kGy. Irradiated samples including control were stored under ambient (10±2–15±2 ⁰C, RH 60–70%) conditions and evaluated at intervals of 2 months for physico-chemical, sensory and microbial quality parameters. Results revealed that dose levels of 2.5 kGy and 3.0 kGy proved significantly (p ≤ 0.05) beneficial in enhancing the nutritional quality besides maintaining color and texture attributes during storage. Post-drying irradiation treatment at 3.0 kGy increased the total phenol content by 6.6%, total and reducing sugars by 4.2% and 18.8% respectively. Results of the antioxidant activity revealed a significant (p ≤ 0.05) decrease in EC50 values of apple chips following post drying irradiation. EC50 values of apple chips irradiated at 2.5 kGy and 3.0 kGy were significantly (p ≤ 0.05) lower than standard antioxidants for hydroxyl radical scavenging activity. Data pertaining to Hunter color score indicated that during storage, percentage increase in browning was 40.4% in control compared to 21.9% in 3.0 kGy irradiated samples. The above irradiation treatments maintained significantly (p ≤ 0.05) higher overall acceptability of apple chips and resulted in about 2.5 log reduction in microbial load just after irradiation and 2.1 log reductions after 6 months of storage under ambient conditions.
This review, summarizes the physico‐chemical and rheological properties (RP) of beetroot (Beta vulgarisL.), carrot (Daucus carota L.), celery (Apiumgraveolens L.), coriander (Coriandrum sativum L.), fenugreek (Trigonellafoenum‐graecum L.), kale (Brassica oleracea L.), spinach (Spinacia oleracea L.) and tomato (Solanum lycopersicum L.) juices, and their concentrates. Carbohydrates, crude fiber, organic acids (ascorbic, citric, malic and oxalic acids), vitamins (A, B, C and E), minerals (calcium, potassium and magnesium), amino acids and phenolic compounds (PC) are major constituents of vegetable juice (VJ). If consumed in sufficient amount, VJs contribute to nutritional requirements for good health in humans. Vegetable concentrates are typically non‐Newtonian fluids in which the apparent viscosity decreases with increasing shear rate. The apparent viscosity of VJs decreases at higher temperatures. Several equations are employed to describe flow behavior, but most are difficult to use and none give good overall agreement with experimental data from Power‐law and Herschel‐Bulkley models. The effect of temperature on apparent viscosity of VJ is generally expressed by the Arrhenius relationship and the activation energy (Ea) for the fluid flow increases with concentration. The Ea values reported for the vegetable products were between 3.6 and 39.7 kJ∙mol‐1∙K‐1. Higher Ea indicates apparent viscosity is more prone to temperature change.
Mature kiwi after minimal processing were treated with 0.5–2.0 kGy gamma irradiation to monitor changes in quality parameters under refrigerated conditions (3 ± 1°C, RH 85%) for 16 days. The results revealed that treatment of 2.0 kGy proved helpful in delaying onset of surface browning, reducing the polyphenol oxidase activity and preserving the original color of samples till 16 days. Dose dependent decrease in polyphenol oxidase activity and surface browning was observed in kiwi samples. Control samples were almost devoid of chlorophyll after 12 days; whereas 2.0 kGy samples, showed decrease of 29.6% in chlorophyll after 16 days. Dose of 2.0 kGy significantly prevented the proliferation of microbial load and resulted in 5.7 log reduction in yeast and mold count and 6.0 log reductions in bacterial count of kiwi samples after the end of 16 days of storage; therefore, satisfying food safety concerns of ready to eat kiwi fruit.
Irradiation applications have been widely distributed in the food industry in the form of inhibition of sprout and rooting, senescence delay, and eliminating microbial growth. Shelf life enhancement and quality management approach in fruits and vegetables are performed by irradiation by interfering with catabolism of microorganisms involved in the fresh produce after storage or minimally processing. Inactivation mechanism of the irradiation mainly involves the formation of reactive species that further instigate the process by reacting with the cell constituents and DNA of the microorganisms. Nowadays, irradiation alone, or in combination with other conventional methods of preservation, has been used to enhance the shelf life of fresh-cut produce. In this review, the factors on which application of irradiation depends, and the effects of irradiation on food components are discussed, and the selected applications of this technology are summarized.
Radiosensitization of Aspergillus niger, Penicillium chrysogenum, and Saccharomyces cerevisiae was investigated in orange juice containing plant oil (lemongrass and oregano)/citrus extracts‐loaded microemulsion or coarse emulsion treated with different doses of γ‐irradiation. D10 value (kGy) (γ‐irradiation dose required to eliminate 90% of fungal population) of targeted fungi in presence of microemulsion in compared to control and coarse emulsion was evaluated in orange juice as food model. Microemulsion resulted in 1.55, 2.33 and 2.10 times increment in relative fungal radio‐sensitivity (RS) for A. niger, P. chrysogenum and S. cerevisiae, respectively, in compared to control sample without antifungal formulation. Furthermore, in situ challenge tests against pathogenic fungi were performed during 35 days of storage at 4°C. Results demonstrated synergistic antifungal activity between the plant oil/citrus extracts‐loaded microemulsion and γ‐irradiation (1 kGy) by enhancing the RS of fungi and completely eradicating the molds growth and yeasts in orange juice.
Practical applications
This study strongly evidenced that combined treatment of γ‐irradiation with natural plant extracts‐loaded microemulsion can be a remarkable alternative to synthetic preservatives while providing healthy, safe, and tasty foods with high added‐values and consumer acceptability.
Water-soluble vitamins play an essential catalytic role as coenzymes in crucial biochemical processes. Different from fat-soluble vitamins, they should be continuously supplied via diet since human body is not capable of storing this vitamin group for a longer time. Moreover, they are distinct from other biomolecules such as carbohydrates, lipids, and proteins in terms of molecular structure and metabolic purposes. Therefore, processing methods should be carefully carried out in order to preserve vitamin content. These techniques, which mostly involve thermal processing or application of electric field or high hydrostatic pressures, have great influence on bioavailability and bioaccessibility of these vitamins and therefore, should be efficiently optimized to not make significant alterations on these properties. Additionally, determination of these two critical properties play a key role for further formulation of efficient diet. However, factors such as age, gender, nutrient status and health-condition of individuals such us genotype, pregnancy, lactation, or specific disorders should be taken into account for the determination of bioavailability.
This chapter reviews processing and quality aspects of vegetable juices and blends. Acidification may convert low-acid juice to acidic juice, allow the use of milder heating conditions, and in many cases improve the product quality. Various health functions of vegetable juices have been reported in recent years. Diets rich in fruits and vegetables have been found to be protective against the risks for chronic diseases, such as cancers, arthritis, chronic inflammation, and cardiovascular diseases (CVD). Processed vegetable juices and blends can be classified into some categories based on the pH of raw materials and the modification of pH in the processing. The chapter lists these categories. It covers the processing of selected major vegetable juices and blends, using tomato, tomato juice blends, carrot, sauerkraut, and asparagus juices as illustrative products from each of these categories. High-pressure processing has been studied for the preparation of vegetable juices such as carrot juice, tomato juice, and broccoli juice.
In recent years, the flipped classroom has become prevalent in many educational settings. Flipped classroom adopts a pedagogical model in which short video lectures are viewed by students at home before class so that the teacher can lead students to participate in activities, problem-solving, and discussions. Yet the design or use of technology that employs planned instructional strategies with sustainable support of self-regulation is scant. We propose a technology-enhanced flipped language learning system (Flip2Learn) that provides facilitation and guidance for learning performance and self-regulation. A quasi-experimental study was carried out to examine whether Flip2Learn could enhance college students' self-regulatory skills and later contribute to the learning performance in the flipped classrooms. The results showed that Flip2Learn not only better prepared students for flipped classrooms but also better promoted learning performance compared to the conventional flipped classrooms. The results of this research advanced our understanding of the dynamics of flipped classrooms and represented a revolutionary new approach to the technology-enhanced learning for flipped classrooms.
Litchi (Litchi chinensis Sonn.) is an evergreen subtropical fruit, which is well acclaimed for its delicious, juicy aril and refreshing taste. Litchi fruit cultivation became an integral part of many Southeast Asian country’s economy with a significant demand in domestic and export market. Insufficient genetic data about the native cultivar, availability of the superior cultivars, lack of pest management control, production and post- harvest storage are the major constraints in litchi production and development all over the world. Biotechnological interventions have been successfully introduced in the field of litchi production for the massive micro propagation, in vitro regeneration and to improve the quality of the available cultivars to produce superior cultivars with high yield. Biotechnological tools may help in widening of the genetic base of native cultivars using various molecular markers, introduction of genetic engineering to produce promising hybrids with large fruit, resistance to pericarp browning and long life span is highly recommended in this field. In the present review, we have attempted to highlight research and development for the improvement of fruit quality and post-harvest storage using various conventional as well as biotechnological tools.
Introduction Heat Processing and Quality Health Functions of Vegetable Juice Classification of Vegetable Juice and Blends Tomato Juice Tomato Juice Blends Bioactivity of Tomato Lycopene Carrot Juice Sauerkraut Juice Asparagus Juice Nonconventional Processing Technologies Conclusion References
The aim of this article is to update the state of research carried out so far regarding ionizing irradiation on fruit and vegetables. Therefore data about doses of irradiation and the positive effects on irradiated products, in terms of shelf-life prolongation, ripening delay and deterioration have Deen reported. Generally, the results show that this technique is effective against deterioration and various pathogen attacks, without affecting the quality and properties of the product. Finally the actual legislation of ionizing irradiation has been identified, both in Europe and in the world.
The microbiological concerns of juice decontamination historically involved prevention of spoilage. A number of Salmonella, Escherichia coli O157:H7, and Cryptosporidium parvum outbreaks associated with raw (unpasteurized) juices in the 1990s led to the introduction of regulation requiring 100% juice products be produced under a Hazard Analysis Critical Control Point (HACCP) program by the US Food and Drug Administration. This regulation requires that juice processors obtain at least a 5-log reduction of the ';pertinent microorganism' as a decontamination step. As a result of juice HACCP, most decontamination methods are measured to the 5-log reduction of the pertinent pathogen performance standard this regulation requires. In this chapter, outbreaks associated with juices will be summarized and we will discuss means by which microorganisms are eliminated in juices through both classical processing and novel methods for juice decontamination, what future trends in juice decontamination may be and provide further sources of information.
This chapter explores irradiation as a technique for preservation of fluid foods. Beverages and fluid foods present a unique challenge for nonthermal processing. As a penetrating process, irradiation is typically viewed as being most applicable as a post-packaging treatment. Irradiation is a food-processing treatment endorsed by a variety of professional and governmental organizations. The logistics of irradiation as a processing technology operate within a framework of societal norms, economic realities, and regulatory structures. These factors vary from nation to nation. This chapter presents an overview of the varying situations in different markets. Irradiation is a nonthermal process that can be applied to juices, beverages, and other fluid foods. Successful use of this technology is contingent on developing irradiation protocols that achieve the desired antimicrobial and food-safety goals while preserving (or improving) the sensory and nutritional value of the product. Beyond the microbiology and chemistry, issues of packaging, marketing, and regulations must be addressed as part of commercial adoption. As a flexible, broadly efficacious treatment, irradiation holds great potential for use with a variety of liquid commodities. Finally, this chapter presents a case study of irradiation used as a sensory enhancement process for fermented beverages. This draws on the experience of wine processors in China over the last 20 years.
Reconstituted orange juice inoculated with Salmonella Anatum, Salmonella Infantis, Salmonella Newport, or Salmonella Stanley was treated with gamma radiation at 2 degrees C. To determine the relationship between juice antioxidant power and Dgamma (dose required to achieve 90% mortality), juice solids were removed prior to inoculation by centrifugation and/or filtration to create juice preparations of varying turbidity. In unadulterated orange juice, Salmonella Anatum (Dgamma = 0.71 kGy) was significantly more resistant than the other species tested. Salmonella Newport (Dgamma = 0.48 kGy) and Salmonella Infantis (Dgamma = 0.35 kGy) were significantly different, while Salmonella Stanley (Dgamma = 0.38 kGy) was intermediate between the two. Neither the resistance of each isolate nor the pattern of relative resistance among isolates was altered in reduced turbidity juice preparations. Although total antioxidant power was associated with the level of juice solids resuspended in phosphate buffer, antioxidant power was not significantly associated with turbidity in the juice preparations or with Dgamma of any species. The variable resistance to irradiation of the Salmonella isolates suggests this as a more significant factor than turbidity or antioxidant power in designing antimicrobial juice irradiation protocols.
There is strong evidence that a high consumption of fruit and vegetables reduces the risk of developing many cancers. This study examined the economic consequences for the healthcare sector if people followed the recommendations and increased their intake of fruit and vegetables.
A life table was used to describe a base case population with respect to life expectancy, cancer incidence and healthcare costs. Relative risks of cancer for a high versus a low intake of fruit and vegetables were obtained from the literature and were used to simulate populations with a higher intake of fruit and vegetables. The empirical data consist of a 20% sample of the Danish population that was followed from 1993 to 1997. Civil registration numbers were used to link various computerised registers, in order to describe each individual in the sample in terms of morbidity, mortality and healthcare costs.
The average daily intake of fruit and vegetables was assumed to be approximately 250 g for the general Danish population. Simulated intakes of 400 g and 500 g increased the life expectancy by 0.8 and 1.3 years, respectively. In addition, it was estimated that 19% and 32% of the cancer incidence could be prevented. The aggregate healthcare costs remained stable, as the resources saved due to a lower cancer incidence were offset by healthcare costs imposed by the fact that healthy people live longer and require more healthcare. However, the variations across age groups and health sectors were substantial.
The study adopted a healthcare sector perspective. Only costs from hospitalisation and primary care were included in the calculations. The costs of changing people's dietary habits, i.e. education, information and promotion as well as other costs that would be relevant from a societal perspective, have not been taken into account. Furthermore, the transition from one level of intake to another is not the focus of the analysis, although it might take decades to observe the full effect of the dietary changes.
Empirical evidence suggests that a considerable fraction of all cancer incidences can be prevented by a higher intake of fruit and vegetables. That may result in improved public health (gain in life years) at no additional cost to the healthcare sector.
To examine associations between food and nutrient intake, measured in childhood, and adult cancer in a cohort with over 60 years follow up.
The study is based on the Boyd Orr cohort. Intake of fruit and vegetables, energy, vitamins C and E, carotene, and retinol was assessed from seven day household food inventories carried out during a study of family diet and health in 16 rural and urban areas of England and Scotland in 1937-39.
4999 men and women, from largely working class backgrounds, who had been children in the households participating in the pre-war survey. Analyses are based on 3878 traced subjects with full data on diet and social circumstances.
Over the follow up period there were 483 incident malignant neoplasms. Increased childhood fruit intake was associated with reduced risk of incident cancer. In fully adjusted logistic regression models, odds ratios (95% confidence intervals) with increasing quartiles of fruit consumption were 1.0 (reference), 0.66 (0.48 to 0.90), 0.70 (0.51 to 0.97), 0.62 (0.43 to 0.90); p value for linear trend=0.02. The association was weaker for cancer mortality. There was no clear pattern of association between the other dietary factors and total cancer risk.
Childhood fruit consumption may have a long term protective effect on cancer risk in adults. Further prospective studies, with individual measures of diet are required to further elucidate these relations.
The regulatory control of food irradiation should take into consideration the Codex General Standard for Irradiated Foods (CAC 2003b) and the Recommended International Code of Practice for Radiation Processing of Food (CAC 2003a).
The incidence of foodborne disease caused by several pathogens remains a significant problem worlwide. Zero tolerance to bacterial contamination means considering the indusion of "radiation on the table". The process offoodirra-diation could make a significant contribution in the control of such diseases. It is necessary to disprove some common errors about irradiation, especially the wrong idea that the process turns food radioactive. We can conclude that the risks of food irradiation are still unknown, simply because, after four decades of research, none has ever been found. This a solid enough argument, against the known risks of acquiring a food transmitted bacterial disease.
The vitamin C content of four varieties of strawberry was determined before and after treatment with ionising radiation at doses of 1, 2 or 3 kGy and after storage for 5 and 10 days at 6°C, and also in potatoes which, having been allowed a period of one month to recover from the effects of post-harvest stress, were irradiated at a sprout inhibition dose of 0·15 kGy, followed by storage and cooking. Total ascorbic acid (TAA), ascorbic acid (AA) and dehydroascorbic acid (DHAA) concentrations were measured using the technique of ion-exclusion high-performance liquid chromatography. Results from analysis of the strawberry samples showed the DHAA content increased immediately following irradiation and must, therefore, be taken into account when reporting vitamin C levels in irradiated produce. In addition it was observed that whilst irradiation did affect the vitamin C concentration in all varieties of strawberry, the change was small in comparison with the large variations observed between varieties. With regard to potatoes results showed that, whilst irradiation, storage and cooking all had the effect of reducing vitamin C concentration, irradiated samples stored for 5 months had similar or marginally higher levels than their non-irradiated counterparts. Cooking did not markedly reduce TAA content of irradiated potatoes compared to non-irradiated potatoes and it was also noted that microwave cooking was more destructive than boiling in lightly salted water. ©1997 SCI
Effects of gamma irradiation on nutritional, physiological, physicochemical and sensory properties of the Korean lactic acid fermented vegetable, Kimchi, were investigated. The composition of amino acids and organic acids in Kimchi were not influenced by gamma irradiation less than 10 kGy. Angiotensine converting enzyme inhibitory, xanthin oxidase inhibitory, electron donating and antimicrobial activity of Kimchi extract were stable up to 10 kGy. There were no significant changes in pH and texture at less than 10 kGy. Color values were influenced at 10 kGy of gamma irradiation, and resulted in the increase of L*- and reduction of a*-value. About 90% of panelists identified a sensory difference between non-irradiated and 10 kGy-irradiated sample, and Kimchi irradiated at 10 kGy had lower scores in acceptability than those of the control or irradiated at 2.5 and 5 kGy.
The increasing browning phenomenon of cut witloof chicory (Cichorium intybus) irradiated with a dose of 3 kGy and stored five days at 10 °C was investigated in relation to total phenolic concentration, phenylalanine ammonia-lyase activity, total and reduced glutathione content, polyphenol oxidase and peroxidase activities. Phenylalanine ammonia-lyase activity underwent a strong activation with a maximum on the second day of storage, and total phenolic compounds tended to accumulate from the third day. Glutathione content was monitored as indicator of antioxidant capacities. Total glutathione decreased by 25% after irradiation and was restored on the third day of storage, while the 50% decrease of reduced glutathione was maintained along the five days. Conversely, a 30% inhibition of polyphenol oxidase and peroxidase activities occured after irradiation. We concluded first that irradiation-induced browning of cut chicory may be due to both an increase of phenolic metabolism and a reduction in antioxidant capacities, and second that increased membrane permeability may allow substrate-enzyme contact.
Hurdle technology was developed several years ago as a new concept for the production of safe, stable, nutritious, tasty and economical foods. It advocates the intelligent use of combinations of different preservation factors or techniques (‘hurdles’) in order to achieve multi-target, mild but reliable preservation effects. Attractive applications have been identified in many food areas. The present article briefly introduces the concept of hurdle technology, presents potential applications and gives details on a recently concluded study concerned with this topic and to which scientists from 11 European countries have contributed.
Food irradiation is a physical process involving treatment of food with ionising radiation. Its main uses are reduction in spoilage and pathogenic organisms, inhibition of ripening and sprouting processes, and insect disinfestation. Chemical changes in the treated foods are small, and expert committees have concluded that they carry no special nutritional problems. Some vitamins are sensitive to irradiative degradation, however, and opponents of the process have claimed that extensive destruction will occur. Irradiation doses will, however, be limited by organoleptic changes, and maximum levels are being introduced into legislation for specific foods. Examination of the published literature shows that vitamins C and B1 are the most sensitive water-soluble vitamins, and that E and A are the most sensitive fat-soluble vitamins. Vitamin losses on irradiation of permitted foods in western countries will not be of nutritional importance.
The sensitivity of five foodborne pathogens to irradiation in the components of a roast beef meal (beef, gravy, cauliflower, roast potato and mashed potato) was investigated. Bacillus cereus (vegetative cells) was the most radiation-sensitive (D10 = 0·126–0·288 kGy) of the pathogens studied. Clostridium perfringens (vegetative cells), Salmonella typhimurium and Listeria monocytogenes had similar D10 ranges (0·342–0·586, 0·371–0·697 and 0·301–0·648 kGy, respectively). Staphylococcus aureus had D10 values ranging from 0·252–0·427 kGy. When irradiated in gravy the pathogens generally had lower D10 values than in any of the other four components.
This work is mainly concerned with the effect of γ-irradiation on amino acids content of a manufactured baby food that was irradiated with a gamma cell (Co-60) at dose levels of 0.5, 1.5, 6, 10, 30, 50 kGy at room temperature and in the presence of air. The samples were analyzed immediately after irradiation. The methods for hydrolysis of proteins, the derivatization of amino acids with phenylisothiocyanate, the separation and quantitation of the resulting phenylthiocarbamyl derivatives by reverse phase high performance liquid chromatography are described. The destruction pattern of amino acids in this formulated food (whose ingredients were: wheat starch, skim milk powder, sugar, vegetable oils, vitamins, minerals, essences) was not very different from whole foods.
Minimally processed fresh (MPF) fruits and vegetables are good media for growth of microorganisms. They have been involved in outbreaks because of the consumption of products contaminated by pathogens. They are also sensitive to various spoilage microorganisms such as pectinolytic bacteria, saprophytic Gram-negative bacteria, lactic acid bacteria, and yeasts. Contamination of MPF fruits and vegetables occurs at every stage of the food chain, from cultivation to processing. Polluted environments during cultivation or poor hygienic conditions in processing increase the risk of contamination with foodborne pathogens. Although MPF fruits and vegetables may harbor psychrotrophic microorganisms such as fluorescent pseudomonads or Listeria monocytogenes, good control of refrigeration temperature limits growth of spoilage and pathogenic microorganisms. Modified atmospheres are often efficient to maintain or improve visual organoleptic quality of MPF fruits and vegetables, but their effects on microorganisms are inconsistent. Chemical disinfection can partially reduce the initial bacterial contamination; irradiation seems to be more efficient. The applications of legislations and quality assurance systems to control contamination, survival, and growth of foodborne pathogens in MPF fruits and vegetables are discussed.
The rising prevalence of obesity in children has been linked in part to the consumption of sugar-sweetened drinks. Our aim was to examine this relation.
We enrolled 548 ethnically diverse schoolchildren (age 11.7 years, SD 0.8) from public schools in four Massachusetts communities, and studied them prospectively for 19 months from October, 1995, to May, 1997. We examined the association between baseline and change in consumption of sugar-sweetened drinks (the independent variables), and difference in measures of obesity, with linear and logistic regression analyses adjusted for potentially confounding variables and clustering of results within schools.
For each additional serving of sugar-sweetened drink consumed, both body mass index (BMI) (mean 0.24 kg/m2; 95% CI 0.10-0.39; p=0.03) and frequency of obesity (odds ratio 1.60; 95% CI 1.14-2.24; p=0.02) increased after adjustment for anthropometric, demographic, dietary, and lifestyle variables. Baseline consumption of sugar-sweetened drinks was also independently associated with change in BMI (mean 0.18 kg/m2 for each daily serving; 95% CI 0.09-0.27; p=0.02).
Consumption of sugar-sweetened drinks is associated with obesity in children.
The inactivation of Escherichia coli MG1655 was studied at 256 different pressure (150-600 MPa)-temperature (5-45 degrees C) combinations under isobaric and isothermal conditions in Hepes-KOH buffer (10 mM, pH 7.0) and in fresh carrot juice. A linear relationship was found between the log10 of inactivation and holding time for all pressure-temperature combinations in carrot juice, with R2-values>or=0.91. Decimal reduction times (D-values), calculated for each pressure-temperature combination, decreased with pressure at constant temperature and with temperature at constant pressure. Further, a linear relationship was found between log10D and pressure and temperature. A first order kinetic model, describing log10D in carrot juice as a function of pressure and temperature was formulated that allows to identify process conditions (pressure, temperature, holding time) resulting in a desired level of inactivation of E. coli. For Hepes-KOH buffer, the Weibull model more accurately described the entire set of inactivation curves of E. coli MG1655 compared to the log-linear or the biphasic model. Several secondary models (first and second order polynomial and Weibull) were evaluated, but all had poor fitting capacities. When the Hepes-KOH dataset was limited to 22 of the 34 pressure-temperature combinations, a first order model was appropriate and enabled us to use the same model structure as for carrot juice, for comparative purposes. The major difference in kinetic behaviour of E. coli in buffer and in carrot juice was that inactivation rate as a function of temperature showed a minimum around 20-30 degrees C in buffer, whereas it increased with temperature over the entire studied temperature range in carrot juice.
Quality of irradiated foods Ames, Iowa: Iowa State University Press The microbiology of minimally processed fresh fruits and vegetables
- P S Murano
Murano, P. S. (1995). Quality of irradiated foods. In Food irradiation: A sourcebook (pp. 63–88). Ames, Iowa: Iowa State University Press. Nguyen-the, C., & Carlin, F. (1994). The microbiology of minimally processed fresh fruits and vegetables. Critical Reviews in Food Science and Nutrition, 34, 371–401.
Inactivation of microorganisms and browning enzymes in Angelica keiskei juice using high hydrostatic pressure
- D U Lee
- J Y Park
- Y B Lee
- I H Yeo
Lee, D. U., Park, J. Y., Lee, Y. B., & Yeo, I. H. (1995). Inactivation of
microorganisms and browning enzymes in Angelica keiskei juice using
high hydrostatic pressure. Korean Journal of Food Science and
Technology, 27, 991-996.
High-dose irradiation: whole-someness of food irradiated with doses above 10 kGy. WHO technical report series 890 Geneva: World Health Organization Effect of irradiation on vitamin C content of strawberries and potatoes in combination with storage and with further cooking in potatoes
- Fao Iaea
- Group Who
- W D Graham
- M H Stevenson
FAO/IAEA/WHO Study Group (1999). High-dose irradiation: whole-someness of food irradiated with doses above 10 kGy. WHO technical report series 890 (pp. 38–48). Geneva: World Health Organization. Graham, W. D., & Stevenson, M. H. (1997). Effect of irradiation on vitamin C content of strawberries and potatoes in combination with storage and with further cooking in potatoes. Journal of Science of Food and Agriculture, 75, 371–377.
Effects of low-dose irradiation on the microbial counts, sensory attributes and ascorbic acid content of unpasteurized orange juice
- K T Pickett
- D Foley
- F Caporaso
- A Vasconcellos
- A Prakash
Pickett, K. T., Foley, D., Caporaso, F., Vasconcellos, A., & Prakash, A.
(2000). Effects of low-dose irradiation on the microbial counts, sensory
attributes and ascorbic acid content of unpasteurized orange juice.
Abstract 86H-10, Institute of Food Technologists Annual Meeting.
High-dose irradiation: wholesomeness of food irradiated with doses above 10 kGy. WHO technical report series 890
- Fao Iaea
- Who Study
- Group
FAO/IAEA/WHO Study Group (1999). High-dose irradiation: wholesomeness of food irradiated with doses above 10 kGy. WHO technical
report series 890 (pp. 38–48). Geneva: World Health Organization.
Nonthermal preservation of foods
- G V Barbosa-Canovas
- M M Gongora-Nieto
- U R Pothakamury
- B G Swanson
Barbosa-Canovas, G. V., Gongora-Nieto, M. M., Pothakamury, U. R., &
Swanson, B. G. (1998). Nonthermal preservation of foods. New York:
Marcel Dekker.
Inactivation of microorganisms and browning enzymes in Angelica keiskei juice using high hydrostatic pressure
- Lee