Effect of gamma irradiation on the stability of anthocyanins and shelf-life of various pomegranate juices.
Effect of gamma irradiation on the stability of anthocyanins and shelf-life of various pomegranate juices.
复制标题
伽马射线照射对各种石榴汁花青素稳定性和保质期的影响。
DOI：
10.1016/j.foodchem.2008.03.013
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发表时间：
2008
期刊：
影响因子：
8.8
通讯作者：
S. Abbasi
中科院分区：
文献类型：
--
作者：
Hamidreza Alighourchi;M. Barzegar;S. Abbasi
食品辐照是将食品暴露于电离辐射下的过程，它可以提高食品的安全性。石榴汁中含有丰富的花色苷，已成为一种新型的保健食品。研究了γ射线（0- 10 kGy）辐照对石榴汁贮藏过程中花色苷稳定性和微生物生长抑制作用的影响。结果表明，在所有应用剂量的照射，显着减少总的和单个花色苷。较高剂量（3.5- 10 kGy）辐照对花色苷总含量有不良影响。但2.0kGy辐照能有效地减少贮藏期间细菌和真菌的总数，并抑制微生物的生长。基于γ辐照对石榴汁中活性炭含量的不利影响，建议石榴汁的辐照剂量不应超过2.0kGy。
Food irradiation is a process which exposing food to ionizing radiations and it can improve the safety of food. The pomegranate juice contained considerable anthocyanins and has become a new functional food available for dieting and health. In the present study, the effects of gamma irradiation (0–10kGy) on the stability of anthocyanins and inhibition of microbial growth in pomegranate juice during storage were investigated. Results indicated that the irradiation at all applied doses, significantly reduced total and individual anthocyanins. Moreover, irradiation with higher dosages (3.5–10kGy) had undesirable effect on the total content of anthocyanins. However, irradiation at 2.0kGy had effectively diminished the total bacteria and fungi count and retarding microbial growth during storage. Based on adverse effect of gamma irradiation on ACs content of studied juices, it is not recommended to irradiate pomegranate juice with dosage higher than 2.0kGy.