Effect of gamma irradiation on microbiological, chemical, and sensory properties of fresh ashitaba and kale juices

Radiation Physics and Chemistry

Volumn 81, Issue 8, 2012, Pages 1076-1078

  Jo, Cheorun ^a   Ahn, Dong Uk ^b   Lee, Kyung Haeng ^c  

^a Chungnam National University   (South Korea)

^b IOWA STATE UNIVERSITY   (United States)

^c Chungju National University   (South Korea)

Author keywords

Chemical properties; Gamma irradiation; Microbiological properties; Sensory properties; Vegetable juice

Indexed keywords

ASCORBIC ACIDS; DECIMAL REDUCTION; DOSE-DEPENDENT MANNER; FRESH FRUITS; FRESH VEGETABLES; GAMMA IRRADIATION; HEALTH EFFECTS; HEAT PASTEURIZATION; IRRADIATED SAMPLES; MICROBIAL LEVELS; MICROBIOLOGICAL PROPERTIES; POLYPHENOLS; SENSORY EVALUATION; SENSORY PROPERTIES; SHELF LIFE; TOTAL CONTENT; VEGETABLE JUICES;

CHEMICAL PROPERTIES; FRUIT JUICES; GAMMA RAYS; INDUSTRIAL APPLICATIONS; IRRADIATION; KETONES; ORGANIC ACIDS; PHENOLS; RADIATION; VEGETABLES;

THERMAL PROCESSING (FOODS);

ASCORBIC ACID; FLAVANOID; POLYPHENOL;

AEROBIC BACTERIUM; ARTICLE; ASHITABA JUICE; BACTERIAL COUNT; BEVERAGE; CELL VIABILITY; COLONY FORMING UNIT; CONTROLLED STUDY; FOOD IRRADIATION; GAMMA IRRADIATION; KALE JUICE; MICROBIAL CONTAMINATION; MICROBIOLOGICAL PARAMETERS; PHYTOCHEMISTRY; RADIATION DOSE; SHELF LIFE; STORAGE; VEGETABLE;

EID: 84861947482     PISSN: 0969806X     EISSN: 18790895     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2011.11.065     Document Type: Article

References (11)

1. AOAC Official Methods of Analysis 1995, Association of Official Analytical Chemists, Washington DC, USA. 16th ed.
2. Byers T., Perry G. Dietary carotenes, vitamin C and vitamin E as protective antioxidants in human cancers. Ann. Rev. Nutr. 1992, 12:135-159.
3. Cho J.M., Kwon S.C., Tu Q., Jeong J.H., Lee K.H. Effect of ozone treatment for the improvement of safety of fresh vegetable juice. J. Korean Soc. Food Sci. Nutr. 2009, 38:612-617.
4. Jagota S.K., Dani H.M. A new colorimétrico technique for the estimation of vitamin C using Folin phenol reagent. Anal. Biochem. 1982, 127:178-182.
5. Jo C., Jeong S.M., Kim S.Y., Park E.J., Lee S.C. Effect of irradiation on the antioxidative and antigenotoxic activities of green tea leaf and stem extract. Int. J. Food Sci. Technol. 2008, 43:400-405.
6. Kim T.H., Kim J.K., Ito H., Jo C. Enhancement of pancreatic lipase inhibitory activity of curcumin by radiolytic transformation. Bioorg. Med. Chem. Lett. 2011, 21:1512-1514.
7. Korea Food & Drug Administration (KFDA), 2008. Article 5. Standards and specifications by food type 18-1. Fruit and vegetable beverages. Food Code 5-18-1-5-18-3.
8. Lee J.W., Kim J.K., Srinivasan P., Choi J.I., Kim J.H., Han S.B., Kim D.J., Byun M.W. Effect of gamma irradiation on microbial analysis, antioxidant activity, sugar content and color of ready-to-use tamarind juice during storage. LWT Food Sci. Technol. 2009, 42:101-105.
9. Moreno M.N., Isla M.I.N., Sampietro A.R., Vattuone M.A. Comparison of the free radical scavenging activity of propolis from several region of Argentina. J. Enthnopharmacol. 2000, 71:109-114.
10. Song H.P., Byun M.W., Jo C., Lee C.H., Kim K.S., Kim D.H. Effect of gamma irradiation on the microbiological, nutritional, and sensory properties of fresh vegetable juice. Food Control 2007, 18:5-10.
11. Yun H., Kim H.J., Jung Y., Jung S., Lee J.W., Jo C. Effect of natural ingredients and red wine for manufacturing traditional meat products on radiation sensitivity of pathogens inoculated into ground beef. Korean J. Food Sci. Ani. Resour. 2010, 30:819-825.