Effect of gamma irradiation on microbiological and nutritional properties of the freeze-dried berries
By: Slobodan Mašić
and Ivica Vujčić
and Ivica Vujčić References
- Lombrana, J. I. (2008). Fundamentals and tendencies in freeze-drying of food. In C. Ratti (Ed.), Advances in food dehydration (Chapter 8, pp. 209–235). CRC Press.
- Pisano, R., Arsiccio, A., Capozzi, L. C., & Trout, B. L. (2019). Achieving continuous manufacturing in lyophilization: Technologies and approaches. Eur. J. Pharm. Biopharm., 142, 265–279. DOI: 10.1016/j.ejpb.2019.06.027.
- Aksu, M. İ., Turan, E., & Şat, İ. G. (2020). Effects of lyophilized red cabbage water extract and pH levels on the quality properties of pastırma cemen paste during chilled storage. J. Stored Prod. Res., 89, 101696. DOI: 10.1016/j.jspr.2020.101696.
- De Abreu Pinheiro, F., Ferreira Elias, L., de Jesus Filho, M., Uliana Modolo, M., de Cássia Gomes Rocha, J., Fumiere Lemos, M., & Soares Cardoso, W. (2021). Arabica and Conilon coffee flowers: bioactive compounds and antioxidant capacity under different processes. Food Chem., 336, 127701. DOI: 10.1016/j.foodchem.2020.127701.
- Lammerskitten, A., Wiktor, A., Siemer, C., Toepfl, S., Mykhailyk, V., Gondek, E., Rybak, K., Witrowa-Rajchert, D., & Parniakov, O. (2019). The effects of pulsed electric fields on the quality parameters of freeze-dried apples. J. Food Eng., 252, 36–43. DOI: 10.1016/j.jfoodeng.2019.02.006.
- Różyło, R. (2020). Recent trends in methods used to obtain natural food colorants by freeze-drying. Trends Food Sci. Technol., 102, 39–50. DOI: 10.1016/j.tifs.2020.06.005.
- Waghmare, R. B., Perumal, A. B., Moses, J. A., & Anandharamakrishnan, C. (2021). Recent developments in freeze drying of foods. In K. Knoerzer & K. Muthukumarappan (Eds.), Innovative food processing technologies: A comparative review (Vol. 3, pp. 82–99). Cambridge: Elsevier. DOI: 10.1016/b978-0-12-815781-7.00017-2.
- Park, J. -N., Sung, N. -Y., Byun, E. -H., Byun, E. -B., Song, B. -S., Kim, J. -H., & Lyu, E. -S. (2015). Microbial analysis and survey test of gamma-irradiated freeze-dried fruits for patient's food. Radiat. Phys. Chem., 111, 57–61. DOI: 10.1016/j.radphyschem.2015.02.011.
- International Organization for Standardization. (2009). ISO/ASTM 51538 – Practice for use of the ethanol-chlorobenzene dosimetry system.
- Kovács, A., Stenger, V., & Fóldiák, G. (1987) Evaluation methods of the ethanol – monochlorobenzene dosimeter system. In P. Hedvig, L. Nyikos & R. Schiller (Eds.), Proceedings of the 6th Tihany Symposium on Radiation Chemistry (pp. 701–709). Budapest: Akadémiai Kiadó.
- Kovács, A., Slezsák, I., McLaughlin, W., & Miller, A. (1995). Oscillometric and conductometric analysis of aqueous and organic dosimeter solutions. Radiat. Phys. Chem., 46(4/6), 1211–1215. DOI: 10.1016/0969-806x(95)00357-4.
- Vujčić, I., Mašić, S., Spasevska, H., & Dramicanin, M. (2018). Accuracy of determining absorbed irradiation dose at different temperature measurements using ethanol-chlorobenzene oscillotitrator system. Nucl. Technol. Radiat. Prot., 33(04), 363–368. DOI: 10.2298/NTRP180316004V.
- European Directorate for the Quality of Medicines & HealthCare. (2011). European Pharmacopoeia 7.0.
- Büchi Labortechnik AG. (2007). Application Note. Hydrolysis Unit E-416, Extraction Unit E-816 Soxhlet. Fat determination according to Weibull-Stoldt – Standard application.
- International Organization for Standardization. (2009). ISO 1871:2009 Food and feed products – General guidelines for the determination of nitrogen by the Kjeldahl method.
- Kjeldahl, J. (1883). Neue Methode zur Bestimmung des Stickstoffs in organischen Körpern (New method for the determination of nitrogen in organic substances). Z. Anal. Chemie, 22(1), 366–383.
- Masuko, T., Minami, A., Iwasaki, N., Majima, T., Nishimura, S., & Lee, Y. C. (2005). Carbohydrate analysis by a phenol-sulfuric acid method in microplate format. Anal. Biochem., 339(1), 69–72.
- Maraei, R. W., & Elsawy, K. M. (2017). Chemical quality and nutrient composition of strawberry fruits treated by γ-irradiation. J. Radiat. Res. Appl. Sci., 10(1), 80–87. DOI: 10.1016/j.jrras.2016.12.004.
- Onyenekwe, P. C., Ogbadu, G. H., & Hashimoto, S. (1997). The effect of gamma radiation on the microflora and essential oil of Ashanti pepper (Piper guineense) berries. Postharvest Biol. Technol., 10(2), 161–167. DOI: 10.1016/s0925-5214(96)01297-5.
- Jan, K., Bashir, K., & Maurya, V. K. (2021). Gamma irradiation and food properties. In K. Knoerzer & K. Muthukumarappan (Eds.), Innovative food processing technologies: A comparative review (Vol. 3, pp. 41–60). Cambridge: Elsevier. DOI: 10.1016/B978-0-08-100596-5.23052-7.
- World Health Organization. (1999). High-dose irradiation: Wholesomeness of food irradiated with doses above 10 kGy. Report of a Joint FAO/IAEA/WHO study group. Geneva: WHO. (Technical Report Series 890).
Language: English
Page range: 221 - 225
Submitted on: Dec 2, 2020
Accepted on: Feb 19, 2021
Published on: Nov 25, 2021
Published by: Institute of Nuclear Chemistry and Technology
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
Related subjects:
© 2021 Slobodan Mašić, Ivica Vujčić, published by Institute of Nuclear Chemistry and Technology
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.