Effect of Irradiation on Food Safety and Quality

Arapcheska, Mila; Spasevska, Hristina; Ginovska, Margarita

doi:10.47068/ctns.2020.v9i18.014

Cited by 9 publications

(4 citation statements)

References 16 publications

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“…A similar trend was observed by Joshi et al (2011) who found no significant change in the proximate composition of fresh dried and old dried sangari treated with different radiation doses (2.5-7 kGy). Recent study conducted by Arapcheska et al (2020), revealed that irradiation does not cause any significant loss of macronutrients. Proteins, fats and carbohydrates undergo minimal modifications in nutritional value, which are less significant compared with traditional methods of food preservation.…”

Section: Nutritional Analysismentioning

confidence: 99%

Radiation processing of dried Ker (Capparis deciduas): Effect on microbial safety and nutritional quality

Joshi,

Nathawat,

Chhipa

2023

IJAAS

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Radiation processing of fresh and market (0-6 months old) dried ker at different doses of 2.5, 5.0 and 7.0 kGy was investigated. The effect of radiation treatment on total bacterial counts and nutritional quality parameters like moisture, protein, fat, ash, fibre, total sugar and starch contents were determined over a storage period of 3 months at ambient temperature. The findings of the study indicated that the radiation treatment reduces total bacterial counts in both fresh and market-dried ker at all doses. However, a dose of 5 kGy eliminated total bacterial counts in samples after storage. No significant changes were found in the proximate composition of both fresh and market-dried ker. On the contrary, total sugar content was observed to be increased in both control as well as irradiated samples during storage. Thus, radiation processing with 5.0 kGy did not affect significantly the nutritional quality of fresh and market-dried ker samples.

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Section: Nutritional Analysismentioning

confidence: 99%

Radiation processing of dried Ker (Capparis deciduas): Effect on microbial safety and nutritional quality

Joshi,

Nathawat,

Chhipa

2023

IJAAS

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“…Also, the irradiation technique prevents early germination and preserves ripening. It is known that most microorganisms have a high sensitivity to radiation, which facilitates the process of inhibiting them with low and medium doses of it between 1 kGy and 7 kGy (Arapcheska et al, 2020). Results of the microbiological analysis are depicted in Table 1.…”

Section: Microbiological Analysismentioning

confidence: 99%

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

2022

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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.

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“…Several research results on the radiation process at moderate doses (<10 kGy) on the quality of postharvest food and semi-wet processed foods prove that irradiation can extend shelf life, reduce total microbes and kill pathogenic microbes completely. [9][10][11]. However, several studies have reported that irradiation can affect the bioactive and antioxidant content under certain conditions.…”

Section: Introductionmentioning

confidence: 99%

Preliminary Study of Seaweed-Base Irradiated Food

Kadir¹,

Benita²,

Pratama³

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Research has been carried out on seaweed-based irradiated functional food ingredients (carrageenan and alginate). This research aimed to determine and analyze the effect of irradiation on the Physico-chemical and microbiological quality of seaweed-based food ingredients. Sample preparation was carried out by preparing carrageenan and alginate flour, then packaged and irradiated with gamma rays at doses of 3, 5, and 7 kGy (0 kGy as control). Samples were stored at room temperature immediately after irradiation and then tested for Physico-chemical properties (moisture content, pH, water activity (aw), protein content, ash content, and viscosity) and microbiological properties (total aerobic microbes, total coliform, total molds and yeast). The results showed that the radiation dose of 3-7 kGy was effectively improved the hygienic quality of seaweed-based functional food (carrageenan and alginate) and optimum at a dose of 5-7 kGy, without changing the water content, pH, and aw. Meanwhile, the viscosity of the material increases with increasing radiation dose.

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Effect of Irradiation on Food Safety and Quality

Cited by 9 publications

References 16 publications

Radiation processing of dried Ker (Capparis deciduas): Effect on microbial safety and nutritional quality

Radiation processing of dried Ker (Capparis deciduas): Effect on microbial safety and nutritional quality

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

Preliminary Study of Seaweed-Base Irradiated Food

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