Irradiation of Foods: Processing Technology and Effects on Nutrients: Effect of Ionizing Radiation on Food Components

Harder, Márcia Nalesso Costa; Arthur, Valter; Arthur, Paula Bergamin

doi:10.1016/b978-0-12-384947-2.00405-0

Cited by 24 publications

(18 citation statements)

References 5 publications

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“…In the case of lipids, in the presence of oxygen, radiation processes can accelerate oxidation, and other reactions such as the production of free radicals, the formation of hydrogen peroxides, and the destruction of compounds as carboxylic acids and antioxidants. Thus, radiation processes are not recommended for products with a high fat content [49,50].…”

Section: Macronutrientsmentioning

confidence: 99%

Effects of Radiation Technologies on Food Nutritional Quality

Lima¹,

Vieira²,

Santos³

et al. 2018

Descriptive Food Science

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Generally, foods are thermally processed to destroy the vegetative microorganisms for food preservation. However, only thermal treatment triggers many unwanted biochemical reactions, which leads to undesirable sensorial and nutritional effects. Therefore, a number of nontraditional preservation techniques are being developed to satisfy consumer demand with regard to nutritional and sensory aspects of foods. Ensuring food safety and at the same time meeting such demands for retention of nutrition and quality attributes has resulted in increased interest in emerging preservation techniques. These emerging food preservation technologies can extend the shelf life of unprocessed or processed foods by inactivating the enzymes, reducing the food spoiling microbial growth rate or viability without altering the food quality attributes including flavor, odor, color, texture, and nutritional value. On the emerging technology, sphere promising results have been attained by the radiation processes. Ionizing radiation has been widely used in industrial processes, especially in the sterilization of medicals, pharmaceuticals, cosmetic products, and in food processing. Nonionizing radiation has been used in surface decontamination, as on the packaging sector. Although radiation techniques, as the other traditional or emerging techniques, can impair alterations that can modify the chemical composition and the nutritional value of foods, these changes depend on the food composition, the irradiation dose and factors such as temperature and presence or absence of oxygen in the irradiating environment. The aim of this chapter is to discuss retention or loss of vitamins and minerals in several food products submitted to a radiation process (gamma irradiation, short wave ultraviolet, microwave, and pulsed electric fields).

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Section: Macronutrientsmentioning

confidence: 99%

Effects of Radiation Technologies on Food Nutritional Quality

Lima¹,

Vieira²,

Santos³

et al. 2018

Descriptive Food Science

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show abstract

“…Previous researchers reported similar reduction in B vitamins of two varieties of Brazilian beans after irradiation (Villavicencio, et al, 2000). The losses in B vitamins as result of irradiation are minimal in comparison to other processes of conservation of foods and the studies relating to the effects of radiation on the B vitamin content of foods are still inconclusive (Harder, et al, 2016, Lima et al, 2018. Storage of the leaves (irradiated and un-irradiated) resulted in significant reduction in vitamins B 1 and B 2 , but pyridoxine (B 6 ) increased.…”

Section: Vitamin-b Contentsmentioning

confidence: 83%

“…It has been previously reported by Adetuyi et al, (2018), that postharvest UV-C radiation of C volubile leaves for 20 mins had consistently increased the antioxidant capacity of C volubile leaves extracts and that UV-C treatments may be a useful non-chemical way for the enhancement of the antioxidant post-harvest quality of the vegetable (Adetuyi et al, 2018). Since micronutrient and some vitamins are influenced by irradiation (Harder et al, 2016). The aim of this study is to evaluate the effect of postharvest UV-C irradiation on minerals, antinutrients, B vitamins and mineral bioavailability of C volubile leaves in the process of enhancing the antioxidant post-harvest quality of C volubile vegetable through postharvest UV-C treatment.…”

Section: Introductionmentioning

confidence: 83%

Effect of postharvest UV-C irradiation as physical elicitor on anti-nutritional factor, B-vitamins and mineral profile of Clerodendrum volubile leaves

Adetuyi

Karigidi

Akintimehinm

et al. 2020

Hrvat. čas. prehrambenu tehnol. biotehnol. nutr. (Online)

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The effect of postharvest UV-C irradiation on the antinutrients (phytate, saponin, tannin), B-vitamins, and mineral profile of Clerodendrum volubile leaves was evaluated. The leaves were cleaned, detached, divided into two parts, one part was irradiated with UV-C lamp at wavelength 210 nm, average dose of 2.217 J/m2 for 20 minutes while the other was left untreated, the two were stored for 24 hours at room temperature. The phytate, saponin, tannin, B vitamins and mineral content of the leaves were analysed after irradiation and storage using standard methods. Mineral and molar ratios were calculated. UV-C irradiation substantially decreased the phytate contents from 18.12 to 9.02 mg/g but increased the tannin contents from 0.68 to 1.42 g/100g and saponin contents from 1.44 to 1.52 g/100g. The phytate and saponin contents reduced in storage but the tannin content increased. The B vitamins reduced after UV-C irradiation and further in storage with the exception of pyridoxine (B6) which increased significantly. The minerals P, Mn, Na, Ca and Mg content increased while K decreased with UV-C irradiation and no effect on the Fe content of white butterfly C. volubile leaves. After UV – C irradiation the mineral ratios Ca : P, Na : K, Ca : Mg, Ca : K and the miliequivalent ratio K : (Ca + Mg) were still within the required standard for their availability for absorption. [Ca][Phytate]/[Zn] molar ratios (0.0003 – 0.0006 mol/kg) were below 0.5 mol/kg the critical value. Irradiating food just like other food processing methods will depend on what the food has to contribute to the total diet.

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“…Gamma rays, X-rays and accelerated electron beams are used for food preservation. X-rays are manufactured from 5 MeV (million electron volts) and from the resources that are running on low energy [49,51,52]. The results of the study on fresh strawberries against viruses, which are the norovirus, and Tulane, were successful [48].…”

Section: Ionizing Radiationmentioning

confidence: 99%

“…The results of the study on fresh strawberries against viruses, which are the norovirus, and Tulane, were successful [48]. Although successful results have been obtained as a result of microbial inactivation studies, instead of sterilization by irradiation of food, it is suggested that other suggested food preservation methods may give better results [49][50][51]53]. Extreme high-dose irradiation, especially in foods that contain much fat will result in loss of aroma.…”

Section: Ionizing Radiationmentioning

confidence: 99%

New Approaches in Non-thermal Processes in the Food Industry

Yıkmış¹

2016

IJNFS

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Abstract:In terms of product quality and food safety biological and chemical activities must be brought under control and this is usually provided by traditional thermal processing. To provide thermal processes, enzymatic and microbiological inactivations in food are the most basic methods that are used. However, the height of the applied temperature has a negative impact on important parameters, which are the color of food, nutritional value, sensory characteristics and flavor. Therefore, in recent years, producers and consumers are engaged in healthy food in the quest to obtain the quality parameters with less deviation. From this point of view non-thermal new techniques have emerged. This study gives information about new food preservation techniques and the applications that can be used in the food industry. These are hover electric field, ultrasonication, high-pressure application, microfiltration, X-rays, ionizing radiation, high voltage electrical discharge, Pulsed Light, magnetic field heating and moderate magnetic field.

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Irradiation of Foods: Processing Technology and Effects on Nutrients: Effect of Ionizing Radiation on Food Components

Cited by 24 publications

References 5 publications

Effects of Radiation Technologies on Food Nutritional Quality

Effects of Radiation Technologies on Food Nutritional Quality

Effect of postharvest UV-C irradiation as physical elicitor on anti-nutritional factor, B-vitamins and mineral profile of Clerodendrum volubile leaves

New Approaches in Non-thermal Processes in the Food Industry

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