Effect of gamma irradiation and calcium carbonate on the overall quality of pumpkin jam during storage

Abstract

This study was to investigate the effects of combination of calcium carbonate with irradiation technique on quality characteristics, nutritional values, bioactive components, microbiological loading, and sensory evaluation of pumpkin jam during storage period for 12 months. Pumpkin jam samples were treated with calcium carbonate 1% (CCS), irradiation (2 kGy) and the combination of CCS + 2 kGy. The results indicated that the CCS + 2 kGy treatment significantly helped in retaining ascorbic acid content, which established a little decrease. CCS and CCS + 2 kGy treatments reported similar values for carotenoid contents. Whereas, CCS + 2 kGy treatment showed the highest total flavonoid content. The application of CCS + 2 kGy treatment also reduced the microbial growth for total aerobic plate, yeast and mold counts. The degree of color was higher recorded for CCS treatment, while CCS + 2 kGy treatment gained the highest scores for texture, flavor, taste, and overall acceptability at the end of the storage period. Overall the results pertained that the use of Gamma irradiation combined with calcium carbonate prolonged the shelf life of the pumpkin jam by reduced the microbial load, maintained the quality characterizes, nutritional values, bioactive components, and consumer acceptability of pumpkin jam during storage.

Effects of ozone treatment on storage quality and antioxidant capacity of fresh-cut water fennel [Oenanthe javanica]

“…For better food sensory quality and nutrient, many nonthermal technologies have been used for food preservation, such as cold plasma, high-pressure processing (HPP), oscillating magnetic fields, ultrasound, pulsed electric field processing (PEF), irradiation, pulsed light and ultraviolet light (Abdilova et al, 2022;Aljahani et al, 2022;Rocha et al, 2022). However, some factors limit the use of non-thermal processing technologies in the industry, such as high investment costs and consumer concerns about food safety and so on (Rocha et al, 2022).…”