Evaluation of the impact of UV radiation on rheological and textural properties of food

Abstract

Demand for healthy, safe, and high‐quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable, and quick nonthermal food preservation techniques such as UV light. UV‐C light (200–280 nm) radiation is an emerging technology for the disinfection of pathogen microorganisms, increasing the shelf life of foods, and used for pasteurization, surface sterilization, cleaning of equipment and water, and so on. Sensory perceptions of foods are effective on the consumer choice, acceptability, and consumption of foods. Rheology term, which also includes texture and mouthfeel, is primarily important for sensory perception, processing of foods, and shelf stability. Therefore, the determination of the effect of different processing methods on the textural and rheological properties of the food products is important. Rheological and textural changes generally occur in the surface of UV‐C‐irradiated samples due to the low penetration of UV‐C light. The UV light treatment may cause internal disruption of cell membranes, which in turn cause loss of turgidity, weaken the cell walls, and contraction of tissues, which are related to the changes in the textural and rheological properties of foods. The present review focuses on the effect of UV‐C radiation on the rheology and textural properties of food products.

Design consideration and modelling studies of ultrasound and ultraviolet combined approach for shelf-life enhancement of pine apple juice

“…UV- C technology is not only cheaper but also safer as it does not generate any hazardous chemicals [35] . UV – C radiation is a technique having great potential in the destruction of bacteria and spores in different fruit juices [42] . UV-C radiation acts by causing light induced chemical reactions in the DNA of the microorganisms, leading to their destruction [51] .…”

Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review

“…Rheological and textural changes generally occur in the surface of UV‐C‐irradiated samples due to the low penetration of UV‐C. A recent review also focuses on the effect of UV‐C irradiation on the rheology and textural properties of food products (Pandiselvam et al., 2022). There is a limitation of applying UV‐C irradiation to liquid foods due to the presence of color pigments, organic solutes, suspended materials, and so on, and the low transmission ability.…”

“…However, the UV irradiation treatment may cause internal disruption of cell membranes, which in turn cause the loss of turgidity and weaken the cell walls, and the contraction of tissues, which are related to the changes in the textural and rheological properties of foods. Rheological and textural changes generally occur in the surface of UV-C-irradiated samples due to the low penetration of UV-C. A recent review also focuses on the effect of UV-C irradiation on the rheology and textural properties of food products (Pandiselvam et al, 2022). There is a limitation of applying UV-C irradiation to liquid foods due to the presence of color pigments, organic solutes, suspended materials, and so on, and the low transmission ability.…”

“…In the future, there will be a trend to combine nonthermal technologies with other mild thermal technologies and approaches as hurdles to achieve microbial safety and nutritional quality of prefabricated aquatic foods. The obvious advantage of UV irradiation is the inactivation of pathogenic microorganisms and bacteria without any contact, heat, and chemical treatments, reducing the initial load of microorganisms and increasing the shelf life of prefabricated aquatic food (Pandiselvam et al., 2022).…”

Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch

“…Reportedly, the surface, hydrophilicity, and thermal stability of polysaccharides can be altered upon UV radiation. Due to the poor penetration of UV radiation, rheological and textural changes could occur only at the surface of UV irradiated materials ( Pandiselvam et al, 2022 ). In this line, in an attempt, ( Bajer et al, 2013 ), studied the structure and attributes of corn, waxy corn, wheat and potato starches treated with UV radiation and stated that, generally, the changes in chemical structure of UV irradiated starches were small.…”