Gamma Irradiation

Fan, Xuetong; Niemira, Brendan A.

doi:10.1002/9781119759522.ch3

Cited by 2 publications

(1 citation statement)

References 72 publications

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“…γ-rays are high-energy photons produced from radioactive isotopes such as cobalt-60 and cesium-137, with an average total dose equal to or less than 10 kGy. They affect microorganisms and food matrixes by direct disruption of biomolecules such as DNA and by indirect effects due to the interaction between biomolecules and radicals and ions originating from water radiolysis [ 84 ]. Irradiation treatments could penetrate through the shell of the nuts and give a homogenous treatment [ 85 ].…”

Section: Non-thermal Treatmentsmentioning

confidence: 99%

Impact of Non-Thermal Technologies on the Quality of Nuts: A Review

Sánchez‐Bravo

Noguera-Artiaga

Gómez‐López

et al. 2022

Foods

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Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture, ease of consumption, and their functional properties. In addition, consumers increasingly demand natural or slightly processed foods with high quality. Consequently, non-thermal treatments are a viable alternative to thermal treatments used to guarantee safety and long shelf life, which produce undesirable changes that affect the sensory quality of nuts. Non-thermal treatments can achieve results similar to those of the traditional (thermal) ones in terms of food safety, while ensuring minimal loss of bioactive compounds and sensory properties, thus obtaining a product as similar as possible to the fresh one. This article focuses on a review of the main non-thermal treatments currently available for nuts (cold plasma, high pressure, irradiation, pulsed electric field, pulsed light, ultrasound and ultraviolet light) in relation to their effects on the quality and safety of nuts. All the treatments studied have shown promise with regard to the inhibition of the main microorganisms affecting nuts (e.g., Aspergillus, Salmonella, and E. coli). Furthermore, by optimizing the treatment, it is possible to maintain the organoleptic and functional properties of these products.

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Section: Non-thermal Treatmentsmentioning

confidence: 99%