“…The low inactivation ratios may indicate the little effect of EBI to lipase activity of barley, due to the irradiation dose was set up at utmost of 6 kGy and may be did not influence greatly of enzyme structure. Luo et al (2021) also reported that EBI treatment up to 8 kGy did not greatly change the initial value of lipase activity in quinoa, but a dynamic change is found during storage, indicating that storage plays more important role than EBI treatment. Fig.…”
“…The low inactivation ratios may indicate the little effect of EBI to lipase activity of barley, due to the irradiation dose was set up at utmost of 6 kGy and may be did not influence greatly of enzyme structure. Luo et al (2021) also reported that EBI treatment up to 8 kGy did not greatly change the initial value of lipase activity in quinoa, but a dynamic change is found during storage, indicating that storage plays more important role than EBI treatment. Fig.…”
“…Kumari and co-workers [36], conducted a study in which γ-irradiation resulted in a decrease in non-extractable phenolics in both yellow and black-coated soybean cultivars. Remarkably, a substantial increase in the total extractable flavonoids was noted in irradiated samples, which included soybeans [37], peanut skins [38], and quinoa subjected to electron beam irradiation [39]. On the contrary, some researchers have reported a significant enhancement in anthocyanin content in pigmented rice and soybeans as a result of γ-irradiation Taken together, these findings imply that γ-irradiation can impact the antioxidant properties of soybeans and other food products.…”
Soybean has the potential to be termed the “crop of the future” due to its significant capacity to address protein-energy malnutrition and hidden hunger, particularly in developing countries where diets are predominantly based on wheat and rice. Despite its substantial nutritional value, numerous health benefits, and its versatility in various food and industrial applications, soybean’s full potential remains underutilized due to inherent off-flavors and the presence of antinutritional factors (ANFs). Gamma irradiation is known to have a positive impact by inducing structural and chemical changes in biomolecules like carbohydrates, lipids, proteins, and other phytochemicals. This process leads to improved functionality and market demand by reducing ANFs and the off-flavor in soybeans. Scientifically, it has been demonstrated that low to moderate doses of gamma radiation, up to 10 kGy, can positively influence the antioxidant capacity of soybeans. This, in turn, helps control lipid and protein oxidation, reducing the generation of off-flavors and enhancing the quality and nutraceutical potential of soybeans.
“…The elimination or reduction of phytic acid seems to be related to the low content of inositol and inositol phosphates, resulting from the action of free radicals generated during irradiation (Bhat et al, 2007). According to Luo et al (2021), electron beam irradiation of quinoa resulted in a 19% decrease in phytic acid content at 8 kGy. Although irradiation can destroy the chemical structure of aglycones, the results indicated that doses up to 8 kGy did not significantly interfered with saponin content analized in quinoa (Luo et al, 2021).…”
Section: Antinutrients and Allergens Contentmentioning
confidence: 99%
“…According to Luo et al (2021), electron beam irradiation of quinoa resulted in a 19% decrease in phytic acid content at 8 kGy. Although irradiation can destroy the chemical structure of aglycones, the results indicated that doses up to 8 kGy did not significantly interfered with saponin content analized in quinoa (Luo et al, 2021). Increasing the irradiation dose (2.5 -10 kGy) decreased the total tannin content of millet paste millet (cereal with several applications in human and animal food) flours, which may be related to the degradation of the complex protein structure (Gowthamraj et al, 2021).…”
Section: Antinutrients and Allergens Contentmentioning
The technology of food irradiation is gaining more attention around the world. This method is recognized by using ionising radiation in order to control foodborne pathogens, reduce microbial load and insect infestation, inhibit the germination of root crops, extend the durable life of perishable produce, and reduce plant-derived allergens. According to the International Atomic Energy Agency (IAEA), more than 50 countries have approved the use of irradiation for about 50 different types of food, and 33 are using the technology commercially. Despite the fact that irradiation has been used for decades for food disinfection that satisfies quarantine requirements in trade, health concerns over the consumption of irradiated food continue to attract attention. This low-cost method has the advantage that the organoleptic properties of irradiated foods are not altered, allowing, however, to increase their bioactivity and nutritional quality. This review focuses on the advantages of irradiation applied to foods of plant origin. With proper application, irradiation can be an effective means of eliminating and/or reducing microbial and insect infestations along with the foodborne diseases they induce, thereby improving the safety of many foods as well as extending shelf life.
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