Impact of irradiation on physico-chemical and nutritional properties of fruits and vegetables: A mini review

Bhatnagar, Pooja; Gururani, Prateek; Bisht, Bhawna; Kumar, Vinod; Kumar, Neha; Joshi, Raja; Vlaskin, Mikhail S.

doi:10.1016/j.heliyon.2022.e10918

Cited by 23 publications

(11 citation statements)

References 81 publications

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“…16 The most widely adopted application of gamma irradiation in fruits is probably for quarantine disinfestation, which has proved effective without significantly affecting the content of bioactive compounds or the sensory quality (pigments, nutrients, bioactive compounds and flavor). 17,18 Gamma irradiation of different peach cultivars at low (≤1.0 kGy) and higher doses has been previously reported by several researchers. 4,5,16,19,20 In the Argentine Food Code, this technology was included in a recent modification of Resolution 13-E/2017, which promotes its application in different types of products, including fresh fruit.…”

Section: Introductionmentioning

confidence: 89%

“…In this regard, different factors, such as cultivar and maturity stage, are known to affect the tolerance of fruit to this treatment 16 . The most widely adopted application of gamma irradiation in fruits is probably for quarantine disinfestation, which has proved effective without significantly affecting the content of bioactive compounds or the sensory quality (pigments, nutrients, bioactive compounds and flavor) 17,18 . Gamma irradiation of different peach cultivars at low (≤1.0 kGy) and higher doses has been previously reported by several researchers 4,5,16,19,20 .…”

Section: Introductionmentioning

confidence: 98%

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Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars

et al. 2023

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BACKGROUNDThe suitability of commercial peaches for minimal processing (MP) is limited, mainly due to shortened shelf‐life. Gamma irradiation has emerged in MP fruits as a promising technology. This study aimed to investigate the effects of gamma irradiation on the sensory and metabolic profiles of MP peaches from two cultivars – ‘Forastero’ (FT) and ‘Ruby Prince’ (RP) – and evaluate the relationship between both profiles. MP peaches were packaged and divided into two groups: one without additional treatment (K) and the other subjected to gamma irradiation (1.0 kGy, I‐ irradiation treatment), making a total of four samples (FTK, FTI, RPK and RPI). The sensory profile was carried out by an assessor panel. Metabolite analysis was accomplished by gas chromatography–mass spectrometry.RESULTSIrradiation significantly affected color, homogeneity, peach aroma, total flavor intensity, peach flavor, sweetness and juiciness in FT, increasing their intensities. In the RP cultivar, irradiation increased brightness, total aroma intensity, peach aroma, and flavor and texture descriptors. Regarding metabolites, only malic acid and sucrose increased their concentrations in the irradiated samples. Partial least squares showed that sucrose was mainly correlated with sweet, total aroma intensity and peach flavors, and linked with FTI sample. Bitter along with peach aroma and total intensity flavor were associated with RPI sample.CONCLUSIONThe applied dose accelerated the ripening process of the peach. The study highlights the importance of complementing sensory analysis with metabolomics tools to optimize fruit quality in minimally processed peaches. © 2023 Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 89%

Section: Introductionmentioning

confidence: 98%

Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars

et al. 2023

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“…Numerous studies have suggested or demonstrated various food processing techniques employing conventional thermal and non-thermal methods, which can result in a variety of modification and alter the mango's capacity to trigger allergy sensitization (Achouri & Boye, 2013; F I G U R E 7 Thermal and nonthermal processing-induced structural alterations and influences on the allergenicity of mango allergens. Bhatnagar et al, 2022;Zeng et al, 2023;Zhao et al, 2022) (Figure 7). Because proteins, lipids, and carbohydrates in the food matrix undergo physiochemical changes that lessen their allergenicity, allergens are less likely to engage with the immune system.…”

Section: Influence Of Processing Techniquesmentioning

confidence: 99%

A comprehensive review on mango allergy: Clinical relevance, causative allergens, cross‐reactivity, influence of processing techniques, and management strategies

Zhao,

Camus‐Ela,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

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Mangoes (Mangifera indica) are widely prized for their abundant nutritional content and variety of beneficial bioactive compounds and are popularly utilized in various foods, pharmaceuticals, and cosmetics industries. However, it is important to note that certain proteins present in mango can trigger various allergic reactions, ranging from mild oral allergy syndrome to severe life‐threatening anaphylaxis. The immunoglobulin E‐mediated hypersensitivity of mango is mainly associated with three major allergenic proteins: Man i 1 (class IV chitinase), Man i 2 (pathogenesis‐related‐10 protein; Bet v 1‐related protein), and Man i 4 (profilin). Food processing techniques can significantly affect the structure of mango allergens, reducing their potential to cause allergies. However, it is worth mentioning that complete elimination of mango allergen immunoreactivity has not been achieved. The protection of individuals sensitized to mango should be carefully managed through an avoidance diet, immediate medical care, and long‐term oral immunotherapy. This review covers various aspects related to mango allergy, including prevalence, pathogenesis, symptoms, and diagnosis. Furthermore, the characterization of mango allergens and their potential cross‐reactivity with other fruits, vegetables, plant pollen, and seeds were discussed. The review also highlights the effects of food processing on mango and emphasizes the available strategies for managing mango allergy.

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“…During the processing, it is also necessary to consider the hazards of the radiation to which workers are directly exposed. Although irradiation preservation technology has been proven to have no negative impact on food quality or human health within the dose range, consumers' acceptance of irradiated food is relatively low [25]. According to EU regulations, any irradiated food must be clearly labeled as "irradiated" or "treated with ionizing radiation", making it easy for consumers to see clearly and be fully aware of the food they purchase.…”

Section: Irradiation Preservationmentioning

confidence: 99%

Overview of Food Preservation and Traceability Technology in the Smart Cold Chain System

Bai,

Liu,

Sun

2023

Foods

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According to estimates by the Food and Agriculture Organization of the United Nations (FAO), about a third of all food produced for human consumption in the world is lost or wasted—approximately 1.3 billion tons. Among this, the amount lost during the storage stage is about 15–20% for vegetables and 10–15% for fruits. It is 5–10% for vegetables and fruits during the distribution stage, resulting in a large amount of resource waste and economic losses. At the same time, the global population affected by hunger has reached 828 million, exceeding one-tenth of the total global population. The improvement of the cold chain system will effectively reduce the amount of waste and loss of food during the storage and transportation stages. Firstly, this paper summarizes the concept and development status of traditional preservation technology; environmental parameter sensor components related to fruit and vegetable spoilage in the intelligent cold chain system; the data transmission and processing technology of the intelligent cold chain system, including wireless network communication technology (WI-FI) and cellular mobile communication; short-range communication technology, and the low-power, wide-area network (LPWAN). The smart cold chain system is regulated and optimized through the Internet of Things, blockchain, and digital twin technology to achieve the sustainable development of smart agriculture. The deep integration of artificial intelligence and traditional preservation technology provides new ideas and solutions for the problem of food waste in the world. However, the lack of general standards and the high cost of the intelligent cold chain system are obstacles to the development of the intelligent cold chain system. Governments and researchers at all levels should strive to highly integrate cold chain systems with artificial intelligence technology, establish relevant regulations and standards for cold chain technology, and actively promote development toward intelligence, standardization, and technology.

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Impact of irradiation on physico-chemical and nutritional properties of fruits and vegetables: A mini review

Cited by 23 publications

References 81 publications

Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars

Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars

A comprehensive review on mango allergy: Clinical relevance, causative allergens, cross‐reactivity, influence of processing techniques, and management strategies

Overview of Food Preservation and Traceability Technology in the Smart Cold Chain System

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