Impact of γ-Irradiation on Aroma Flavour, Bio-Active Constituents and Quality Attributes of Water Melon Juice

Abstract

γ-Irradiation is highly effective in inactivating microorganisms and enzymes activity in various foods and it offers a safe alternative method of food decontamination and maintaining quality. Water melon juice was exposed to γirradiation of 1, 3 and 5 kGy at room temperature (25 ± 1°C). With regard to colorimetric parameters the fresh water melon juice was lower than the irradiated samples. There was an improvement in the Hunter color value in irradiated water melon juice compared with fresh samples. The ascorbic acid, other antioxidants measured (DPPH, β-carotene asays, total phenols, flavonoids and antioxidant capacity) showed enhancement on expsoure to γ-irradiation. Microbial studies showed reduction in total bacterial counts in irradiated juice at 5 kGy. γ-irradiation improves microbial decontamination and antioxidant activity as well as colour of the water melon juice (WMJ) without any adverse change in bioactive and volatile compounds qualities. These results support the application of γ-irradiation as a measure of food preservation technique for water melon juice that can be explored commercially to benefit both the producers and consumers.