Gamma Irradiation for Sanitation of Vegetable Fresh Juice Containing Non-thermal Process Materials

• Published in: Han'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 38; no. 7
• Main Authors: Kwon, S.C., Chamsunjin Food Co. Ltd., Jincheon, Republic of Korea, Jo, C.U., Chungnam National University, Daejeon, Republic of Korea, Lee, K.H., Chungju National University, Jeungpyeong, Republic of Korea
• Format: Journal Article
• Language: Korean
• Published: 01.07.2009
• Subjects: fresh juice; GAMMA IRRADIATION; HIGIENE; HYGIENE; IRRADIACION GAMMA; IRRADIATION GAMMA; microbiological change; physicochemical change
• ISSN: 1226-3311
• DOI: 10.3746/jkfn.2009.38.7.964

To improve hygienic quality of vegetable fresh juice containing non-thermal process materials, an irradiation technology (0~5 kGy) was applied and microbiological and physicochemical changes were evaluated during storage. The initial number of total aerobic bacteria of vegetable fresh juice containing non-thermal process materials was 4.8×10³ CFU/mL and the number was increased during storage. At day 7, the number reached 3.0×10∨5 CFU/mL. However, the samples gamma-irradiated at 1~5 kGy were 1.2×10²~1.0×10³ CFU/mL, which was lower than that of control and higher than 3 kGy irradiation, showing more than a decimal reduction. The lightness and yellowness of irradiated sample was higher than control but no difference was found among storage days; whereas, redness was decreased by gamma irradiation with no difference found among storage days. Ascorbic acid and carotenoid contents were decreased by irradiation treatment and increase of storage days. There were no changes in flavonoid contents; however, the content of polyphenols was increased by irradiation of sample.