Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review

Bisht, Bhawna; Bhatnagar, Pooja; Gururani, Prateek; Kumar, Vinod; Tomar, Mahipal Singh; Sinhmar, Rajat; Rathi, Nitika; Kumar, Sanjay

doi:10.1016/j.tifs.2021.06.002

Cited by 126 publications

(61 citation statements)

References 109 publications

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“…Regarding treatment, the subregion of the UV spectra employed has a large influence on the kind of responses obtained [ 150 ]. For instance, changes in nutraceutical compounds have been reported for all three zones, but the greatest impact on disease control is clearly observed for UVC [ 151 ].…”

Section: Uses In Fruits and Vegetables Postharvestmentioning

confidence: 99%

Postharvest Ultraviolet Radiation in Fruit and Vegetables: Applications and Factors Modulating Its Efficacy on Bioactive Compounds and Microbial Growth

Darré

Vicente

Cisneros‐Zevallos

et al. 2022

Foods

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Ultraviolet (UV) radiation has been considered a deleterious agent that living organisms must avoid. However, many of the acclimation changes elicited by UV induce a wide range of positive effects in plant physiology through the elicitation of secondary antioxidant metabolites and natural defenses. Therefore, this fact has changed the original UV conception as a germicide and potentially damaging agent, leading to the concept that it is worthy of application in harvested commodities to take advantage of its beneficial responses. Four decades have already passed since postharvest UV radiation applications began to be studied. During this time, UV treatments have been successfully evaluated for different purposes, including the selection of raw materials, the control of postharvest diseases and human pathogens, the elicitation of nutraceutical compounds, the modulation of ripening and senescence, and the induction of cross-stress tolerance. Besides the microbicide use of UV radiation, the effect that has received most attention is the elicitation of bioactive compounds as a defense mechanism. UV treatments have been shown to induce the accumulation of phytochemicals, including ascorbic acid, carotenoids, glucosinolates, and, more frequently, phenolic compounds. The nature and extent of this elicitation have been reported to depend on several factors, including the product type, maturity, cultivar, UV spectral region, dose, intensity, and radiation exposure pattern. Even though in recent years we have greatly increased our understanding of UV technology, some major issues still need to be addressed. These include defining the operational conditions to maximize UV radiation efficacy, reducing treatment times, and ensuring even radiation exposure, especially under realistic processing conditions. This will make UV treatments move beyond their status as an emerging technology and boost their adoption by industry.

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Section: Uses In Fruits and Vegetables Postharvestmentioning

confidence: 99%

Postharvest Ultraviolet Radiation in Fruit and Vegetables: Applications and Factors Modulating Its Efficacy on Bioactive Compounds and Microbial Growth

Darré

Vicente

Cisneros‐Zevallos

et al. 2022

Foods

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“…Thermal processing can result in textural damage, alterations in flavor and sensory qualities, and nutritional value loss [ 5 , 6 ]. In recent years, numerous non-thermal food processing systems have been extensively investigated to reduce these negative effects, such as high hydrostatic pressure [ 7 , 8 ], pulsed electric field [ 9 ], ultrasound [ 10 ], irradiation [ 11 , 12 ], and non-thermal plasma [ 13 , 14 , 15 ]. Although Food Irradiation has been approved by the Food and Drug Administration (FDA), World Health Organization (WHO), U.S. Department of Agriculture (USDA), and other national and international agencies, the safety of irradiated food may prompt a scope of questions.…”

Section: Introductionmentioning

confidence: 99%

Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments

Rahman

Hasan

Islam

et al. 2022

IJERPH

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Plasma-activated water (PAW) has received a lot of attention lately because of its antibacterial efficacy and eco-friendly nature. Compared to traditional disinfectants, this novel and intriguing option has a high disinfectant capacity while causing little to no modifications to the foodstuffs. Until now, PAW has successfully demonstrated its effectiveness against a broad range of microorganisms on a wide variety of food items. Though the efficacy of PAW in microbial reduction has been extensively reviewed, a relatively significant issue of food quality has been largely overlooked. This review aims to summarize the current studies on the physicochemical characteristics and antimicrobial potential of PAW, with an in-depth focus on food quality and safety. According to recent studies, PAW can be a potential microbial disinfectant that extends the shelf life of various food products, such as meat and fish products, fruits and vegetables, cereal products, etc. However, the efficacy varies with treatment conditions and the food ingredients applied. There is a mixed opinion about the effect of PAW on food quality. Based on the available literature, it can be concluded that there has been no substantial change in the biochemical properties of most of the tested food products. However, some fruits and vegetables had a higher value for the enzyme superoxide dismutase (SOD) after PAW treatment, while only a few demonstrated a decrease in the Thiobarbituric acid reactive substances (TBARS) value. Sensory properties also showed no significant difference, with some exceptions in meat and fish products.

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“…Food irradiation refers to a safe new low-carbon and energy-saving non-thermal food processing technology, and the process of physical or chemical reaction of food components or microorganisms after food or raw materials are subjected to high-energy and high-penetrating specific doses of non-ionizing radiation ( Pan et al, 2021 ). This process can effectively inhibit metabolism; inactivate microorganisms, viruses and bacteria, achieve food sterilization and extend shelf life, and effectively maintain the nutrient content, freshness and flavor of food ( Bisht et al, 2021 ). 60 Co-γ ray irradiation is a common method of food irradiation.…”

Section: Introductionmentioning

confidence: 99%

Study on hypoglycemic effects of irradiated ginseng adventitious roots

Zhang

et al. 2022

Food Chemistry: X

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Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review

Cited by 126 publications

References 109 publications

Postharvest Ultraviolet Radiation in Fruit and Vegetables: Applications and Factors Modulating Its Efficacy on Bioactive Compounds and Microbial Growth

Postharvest Ultraviolet Radiation in Fruit and Vegetables: Applications and Factors Modulating Its Efficacy on Bioactive Compounds and Microbial Growth

Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments

Study on hypoglycemic effects of irradiated ginseng adventitious roots

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