Quality of electron beam irradiation of blueberries (Vaccinium corymbosum L.) at medium dose levels (1.0–3.2 kGy)

Moreno, María Alejandra; Castell‐Perez, Elena; Gomes, Carmen; Silva, Paulo F. Da; Moreira, Rosana G.

doi:10.1016/j.lwt.2006.08.012

Cited by 70 publications

(50 citation statements)

References 22 publications

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“…Overall, our results showed that PL decreased b* values (i.e., more dark blue) of the samples as compared to the control. A similar result was observed by Moreno et al (2007) who investigated the effects of ionizing radiation (0, 1.1, 1.6 and 3.2kGy) on blueberry color. With a higher dosage of irradiation, there was a decrease in the b* values resulting in darker fruit.…”

Section: Color Analysissupporting

confidence: 84%

“…However, a decrease in total phenolics was observed at PL 120 s, which had a significantly (P ≤ 0.05) lower value than PL 90 s, but comparable with control. Phenolic decrease in our experiments may be attributed to increased polyphenoloxidase (PPO) activity, which may have resulted in oxidation of these compounds as suggested by Moreno et al (2007). According to Agarwal (2007), enzymes such as PPO function as antioxidants against oxidative stress, induced by the UV-B spectrum of PL, which may have upregulated their activity resulting in the oxidation of phenols to quinones.…”

Section: Total Phenolicsmentioning

confidence: 72%

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Enhanced Antioxidant Capacity of Fresh Blueberries by Pulsed Light Treatment

Rock¹,

Guner²,

Yang³

et al. 2015

JFR

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As a novel technology for food safety risk mitigation, pulsed light (PL) has been shown effective in surface decontamination of fresh blueberries in literature. However, little is known about the effects of PL on the antioxidant capacity and quality characteristics of fresh blueberries. Fresh blueberries from a local farm were treated with PL for 30, 60, 90 and 120 s. Results show that PL exposure enhanced the antioxidant activity (ORAC) and total phenolic content of fresh blueberries 50 and 48% respectively, relative to the control. Pulsed light also significantly increased the total anthocyanin contents, which may be due to the upregulation of Phenylalanine Ammonium Lyase (PAL) enzymes. There was no significant difference (P ≤ 0.05) in the soluble solids, pH, titratable acidity, firmness, color and mass of the fresh blueberries within 120 s PL exposure. In conclusion, PL illumination enhanced the antioxidant capacity of fresh blueberries while maintaining other quality characteristics.

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Section: Color Analysissupporting

confidence: 84%

Section: Total Phenolicsmentioning

confidence: 72%

Enhanced Antioxidant Capacity of Fresh Blueberries by Pulsed Light Treatment

Rock¹,

Guner²,

Yang³

et al. 2015

JFR

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“…Reyes and Zevallos (2007) reported the lost of antioxidant compounds such as ascorbic acid after EB treatments due to free radicals. However, other studies reported increase of antioxidants in irradiated foods; Moreno et al (2005) found a significant increase (10e20%) in total phenolics and tannin content (antioxidant sources) of all EB treated blueberries compared to controls. Fan (2005) found irradiated iceberg, romaine and endive lettuce developed a higher antioxidant capacity than non-irradiated vegetables during a post-treatment cold-storage period.…”

Section: Total Antioxidantsmentioning

confidence: 68%

“…Also Girennavar et al (2008) concluded that low dose EB (1 kGy) has very little effect on bioactive compounds of grapefruits. Moreno, Gomes, Da Silva, Castell-Perez, and Moreira (2005) found a significant increase (10e20%) in total phenolics and tannins in blueberries treated with 1.1, 1.6 and 3.2 kGy. Few studies on the irradiation of dates use gamma ray; AlKahtani, Abu-Tarboush, Al-Dryhim, Adnan, and El-Mojaddidi (1998) used Co 60 to irradiate dates; they found 0.9 kGy sufficient to eliminate insect infestation.…”

Section: Introductionmentioning

confidence: 88%

The effect of electron beam on dates infestation

et al. 2013

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“…Por exemplo, o teor de SS em romãs não foi afetado com a aplicação das doses de radiação de 0,4; 1 e 2 kGy, mas houve aumento do pH nas amostras irradiadas com 2 kGy (Shahbaz et al, 2006). Em contraste, Moreno et al (2007) verificaram que em frutos de mirtilo irradiados com até 3,2 kGy não houve alteração do pH.…”

Section: Milagres Rcrm Et Alunclassified

Irradiação E Pasteurização De Pimenta Dedo-De-Moça in Natura E Em Polpa

Milagres

Brazaca

Pinto

et al. 2016

RBAS

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Avaliar os efeitos da irradiação e da pasteurização sobre a vida útil de pimenta Dedo-de-moça Capsicum baccatum var. pendulum in natura e em polpa. Métodos: Realizaram-se três experimentos. Experimento1: pimentas in natura tratadas com radiação gama do 60Co (doses de 1, 2 e 3 kGy), estocadas a 5°C/30 dias, analisados quanto ao teor de carotenoides. Experimentos 2 e 3: pimentas processadas na forma de polpa e adicionadas de ácido cítrico 5%. No experimento 2, as polpas foram expostas a 2 e 3 kGy, estocagem a 25°C/ 60 dias e análises de mesófilos aeróbios, sólidos solúveis (SS), pH e cor. No experimento 3 avaliou-se a dose de 3 kGy, a pasteurização em bancada (85 °C/3min) em polpas conservadas a 25°C. Realizou-se análises depH, SS, cor, umidade, acidez titulável e ratio. Resultados: Houve aumento do teor de carotenoides (x 86 μg.g-1) na pimenta in natura irradiada, entretanto ocorreu degradação mais rápida dos frutos (experimento 1). Polpas de pimenta irradiadas com 2 e 3 kGy não alteraram pH (x 4,8) e SS (x 10,3), mas modificaram a cor. Constatouseinibição de mesófilos na dose de 3 kGy. Pasteurização e irradiação (3 kGy) permitiram aumento de 6 dias na vida útil da polpa (experimentos 2 e 3). Conclusão: Considerando que doses até 3 kGy não conservarama pimenta in natura, mais estudos são necessários para estabelecer doses efetivas. O aumento em seis dias da vida útil da polpa submetida a irradiação (3 kGy) e a pasteurização indicou a viabilidade desses métodos para sua conservação.

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Quality of electron beam irradiation of blueberries (Vaccinium corymbosum L.) at medium dose levels (1.0–3.2 kGy)

Cited by 70 publications

References 22 publications

Enhanced Antioxidant Capacity of Fresh Blueberries by Pulsed Light Treatment

Enhanced Antioxidant Capacity of Fresh Blueberries by Pulsed Light Treatment

The effect of electron beam on dates infestation

Irradiação E Pasteurização De Pimenta Dedo-De-Moça in Natura E Em Polpa

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