Low-Dose Ionizing Radiation of Fruit Juices: Benefits and Concerns

Fan, Xuetong; Niemira, Brendan A.; Thayer, Donald W.; Komolprasert, V.; Morehouse, K. M.

doi:10.1021/bk-2004-0875.ch009

Cited by 12 publications

(4 citation statements)

References 34 publications

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“…Multiple methods, such as high‐pressure processing (HPP) and pulsed electric field (PEF), have been researched with some extent of commercialization (Bin et al, ; Zhong et al, ). Non‐thermal approaches also involve pulsed light processing, ionizing radiation, ultrasound, and use of other chemical or packaging technologies (Fan, Niemira, & Thayer, ; Ferrario & Guerrero, ; Jabbar et al, ; Wu, ). However, according to Hugas, Garriga, and Monfort (), equipment and set‐up for HPP is capital intensive and adoption of other mentioned technologies includes challenges, such as the shadowing effect in UV light processing, consumer antagonism for ionizing radiation, and the absence of proper industrial scale processing systems for non‐thermal processing.…”

Section: Introductionmentioning

confidence: 99%

Color change of orange and carrot juice blend treated by non‐thermal atmospheric plasma

Vukić

Vujadinović

Ivanović

et al. 2017

J Food Process Preserv

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Dielectric barrier discharge (DBD) atmospheric plasma treatment is an innovative non‐thermal food processing technology. There is an abundant body of research on the effectiveness in inactivation of foodborne pathogens on fresh fruit and vegetable produce with atmospheric air DBD plasma. However, studies that disclose plasma interactions with fruit or vegetable juices are scarce in number to the knowledge of the author. Color changes of orange and carrot juice blend due to atmospheric air DBD plasma treatment have been examined to estimate the extent of juice changes after treatments at varying durations of 5 s,15 s, and 30 s. Results indicate potentiality of cloud loss reduction, while treatments can cause minor degradation of color attributes. However, browning of treated samples was not observed. The influence of this new non‐thermal treatment on measured properties of orange and carrot juice blend shows promising results which need to be further confirmed and established. Practical applications The work described in this research offers an innovative treatment of orange and carrot juice blend with atmospheric air DBD plasma. This article assesses the suitability of atmospheric air DBD plasma to be used in orange and carrot juice blend, and its effects on color attributes. The results indicate the potential of treatment as a browning inhibitor in orange and carrot juice blend during processing which could be of practical industrial relevance.

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Section: Introductionmentioning

confidence: 99%

Color change of orange and carrot juice blend treated by non‐thermal atmospheric plasma

Vukić

Vujadinović

Ivanović

et al. 2017

J Food Process Preserv

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“…Ionizing radiation is a nonthermal processing technology that is being used to prolong shelf life, inactivate foodborne pathogens, and control insects and parasites in various foods (20)(21)(22). Our earlier study demonstrated that irradiation induced furan formation in carbohydrate-rich foods such as fruit juice (23).…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of Ionizing Radiation in Reducing Furan and Acrylamide Levels in Foods

Fan

Maštovská²

2006

J. Agric. Food Chem.

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Furan and acrylamide are two possible carcinogens commonly found in many thermally processed foods. The possibility of using ionizing radiation to reduce the levels of thermally induced furan and acrylamide in water and selected foods was investigated. Aqueous furan solutions, and foods (frankfurters, sausages, infant sweet potatoes) that contained furan were irradiated to various doses of gamma-rays. Water and oil spiked with acrylamide and potato chips (a known acrylamide-containing food) were also irradiated. In addition, possible irradiation-induced formation of acrylamide in glucose and asparagine solutions was analyzed. Results showed that irradiation at 1.0 kGy destroyed almost all furan in water. In frankfurters, sausages, and infant sweet potatoes, the rate of irradiation-induced destruction of furan was much lower than the rate in water, although significant reductions in furan levels were observed in all foods. Irradiation at 2.5-3.5 kGy, doses that can inactivate 5-log of most common pathogens, reduced furan levels in the food samples by 25-40%. Similarly to furan, acrylamide in water was also sensitive to irradiation. After 1.5 kGy of irradiation, most of the acrylamide was degraded. Irradiation, however, had a very limited effect on acrylamide levels in oil and in potato chips, even at a dose of 10 kGy. No detectable acrylamide was formed in the mixture of asparagine and glucose upon irradiation. These results suggest that a low dose of irradiation easily destroys furan and acrylamide in water. In real foods, however, the reduction of furan was less effective than in water, whereas the reduction in acrylamide was minimal.

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“…However, the fungi produced less patulin after receiving doses of 100 krad. The undesirable effects of irradiation on fruit juices and the potential of several means of mitigating them, e.g., by irradiating at low temperatures or adding antioxidants are described by Fan et al (2004). The effects of GI on several mycotoxins other than patulin were also studied, and it was found that the dosages needed to destroy selected mycotoxins could cause severe damage to the produce, and these doses were far beyond those permitted to be used in food (Sharma, 1998).…”

Section: Patulin In Agricultural Produce and Food Productsmentioning

confidence: 99%

Means to Prevent Contamination with Patulin in Apple-Derived Produce and with Ochratoxin A in Wines

Paster

2008

Mycotoxins in Fruits and Vegetables

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Low-Dose Ionizing Radiation of Fruit Juices: Benefits and Concerns

Cited by 12 publications

References 34 publications

Color change of orange and carrot juice blend treated by non‐thermal atmospheric plasma

Color change of orange and carrot juice blend treated by non‐thermal atmospheric plasma

Effectiveness of Ionizing Radiation in Reducing Furan and Acrylamide Levels in Foods

Means to Prevent Contamination with Patulin in Apple-Derived Produce and with Ochratoxin A in Wines

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