Effect of gamma irradiation on microbial analysis, antioxidant activity, sugar content and color of ready-to-use tamarind juice during storage
Effect of gamma irradiation on microbial analysis, antioxidant activity, sugar content and color of ready-to-use tamarind juice during storage
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伽马射线照射对即用罗望子汁储存期间微生物分析、抗氧化活性、糖含量和颜色的影响
DOI：
10.1016/j.lwt.2008.06.004
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发表时间：
2009
期刊：
影响因子：
--
通讯作者：
M. Byun
中科院分区：
文献类型：
--
作者：
Ju Woon Lee;Jae Kyung Kim;P. Srinivasan;Jong;Jaehyong Kim;Sang;Duk;M. Byun
伽玛辐照对各种食品中的微生物有很高的杀灭效果，为食品去污提供了一种安全的替代方法。研究了辐照对即食罗望子汁在贮藏过程中微生物分析、抗氧化活性、糖度、色泽和感官评价的影响。以5g果肉/100ml去离子蒸馏水为原料，在室温下分别以0、1、3、5kGy4种剂量辐照，制得罗望子鲜汁。对新鲜和贮藏的即食罗望子汁进行了微生物检测，结果表明，辐照后的罗望子汁品质较好。以1，1-二苯基-2-苦皮酰肼(DPPH)、铁还原/抗氧化力(FRAP)和总酚含量为指标研究了罗望子汁的抗氧化能力，结果表明，辐照对即食罗望子汁的抗氧化能力有显著的提高或维持作用。新鲜和储存的样品中葡萄糖和果糖的含量也显示出很小的变化。新鲜罗望子汁和储存罗望子汁的Hunter色值均有显著改善。综上所述，伽马辐照改善了即食罗望子汁的微生物净化、抗氧化剂和颜色，而不会对感官质量产生任何不利影响。
Gamma irradiation is highly effective in inactivating microorganisms in various foods and it offers a safe alternative method of food decontamination. In the present study, the effect of gamma irradiation on microbial analysis, antioxidant activity, sugar content, color and sensory evaluation of ready-to-use tamarind juice was investigated during storage. A fresh tamarind juice was prepared by dissolving 5g of pulp/100ml of deionized distilled water and irradiated at 0, 1, 3 and 5kGy at room temperature. Microbiological assay of the fresh and stored ready-to-use tamarind juice showed better quality after gamma irradiation. Antioxidant ability was studied by using 1,1-diphenyl-2-picrylhydrazyl (DPPH), FRAP (ferric reducing/antioxidant power) and total phenolic contents, and gamma irradiation had a significant increase or maintenance on the antioxidant potential of the ready-to-use tamarind juice. Contents of glucose and fructose also showed minimal alterations both in the fresh and stored samples. There was a significant improvement in the Hunter color value in both the fresh and stored tamarind juice. To conclude, gamma irradiation improves the microbial decontamination and the antioxidants as well as the color of the ready-to-use tamarind juice without any adverse change in sensory qualities.