Effect of gamma irradiation on microbiological,chemical, and sensory properties of fresh ashitaba and kale juices |
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| Authors: | Cheorun Jo Dong Uk Ahn Kyung Haeng Lee |
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| Affiliation: | 1. Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, South Korea;2. Department of Animal Science, Iowa State University, Ames, IA 50011, USA;3. Department of Food Science and Nutrition, Chungju National University, Jeungpyeong 368-701, South Korea;1. Department of Food science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea;2. Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette IN 47907, USA;3. Research Group of Convergence Technology, Korean Food Research Institute, Seongnam 463-746, Republic of Korea;4. Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185, Republic of Korea;1. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg R3T 2N2, Canada;2. Lethbridge Research and Development Centre, Agriculture & Agri-Food Canada, Lethbridge, T1J 4B1, Canada;1. Department of Natural Product Chemistry, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China;2. National Center for Drug Screening, State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China;3. Drug Discovery and Design Center, State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China |
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| Abstract: | Due to the popularity of health effects upon intake of fresh fruits and vegetables, the demand for fresh vegetables and fruit juices has rapidly increased. However, currently, washing is the only procedure for reducing contaminated microorganisms, which obviously limits the shelf-life of fresh vegetable juice (less than 3 days). In this study, we examined the effects of irradiation on the microbiological, chemical and sensory properties of ashitaba and kale juices for industrial application and possible shelf-life extension. Freshly made ashitaba and kale juices already had 2.3×105 and 9.5×104 CFU/mL, respectively. Irradiation of 5 kGy induced higher than 2 decimal reductions in the microbial level, which was consistently maintained during storage for 7 days under refrigerated conditions. Total content of ascorbic acid in vegetable juice decreased upon irradiation in a dose-dependent manner. However, the content of flavonoids did not change, whereas that of polyphenols increased upon irradiation. In sensory evaluation, the ashitaba and kale juices without irradiation (control) scored lower than the irradiated samples after 1 and 3 days, respectively. This study confirms that irradiation is an effective method for sterilizing fresh vegetable juice without compromising sensory property, which cannot be subjected to heat pasteurization due to changes in the bioactivities of the products. |
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