Investigating the influence of E-beam irradiated sorghum flour on the structure, physicochemical properties, and processing suitability of sorghum/wheat mixed flour-dough-bread: A related mechanism

Lin, Qian; Liang, Wei; Yan, Mengting; Zhao, Wenqing; Li, Wenhao

doi:10.1016/j.ifset.2024.103676

Innovative Food Science & Emerging Technologies

2024

DOI: 10.1016/j.ifset.2024.103676

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Investigating the influence of E-beam irradiated sorghum flour on the structure, physicochemical properties, and processing suitability of sorghum/wheat mixed flour-dough-bread: A related mechanism

Qian Lin,

Wei Liang,

Mengting Yan

et al.

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2024

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Effect of electron beam irradiation treatment on microstructure, physicochemical properties, and bioactive content of areca nut

Dai,

Kang,

Zhang

et al. 2024

J Sci Food Agric

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BackgroundElectron beam irradiation treatment is a novel technology that uses low‐dose ionizing radiation for the treatment of crops or food to enhance their quality. This study investigated the effects of electron beam irradiation on the microstructure, physicochemical properties, and bioactive compounds of areca nuts.ResultsAs the irradiation dose increased, the cellulose, hemicellulose, and lignin content in the areca nuts decreased significantly, whereas the polysaccharide and pectin content increased gradually. The hardness, chewiness, and adhesiveness of areca nuts reached their lowest values when the irradiation dose was within the range of 6–9 kGy, indicating that irradiation effectively reduced the hardness of the areca nut fibers. The decrease in crystallinity led to the formation of loose structures in the fibers upon irradiation, thereby improving their water retention, expansion, and oil‐holding capacity, which are beneficial for the subsequent processing of areca nut‐based chewable products. The water‐ and oil‐holding capacities of the areca nuts peaked when the irradiation dose was within the 6–9 kGy range. Electron irradiation also affected the content of active substances in the areca nuts, particularly alkaloids, flavonoids, and polyphenols, showing an overall trend of initial increase followed by subsequent decrease.ConclusionElectron irradiation was not only effective in softening the fibers but it also impacted the overall quality of the areca nuts significantly. The results provide valuable reference data for improving the quality of areca nuts through electron beam irradiation technology. © 2024 Society of Chemical Industry.

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Effect of electron beam irradiation treatment on microstructure, physicochemical properties, and bioactive content of areca nut

Dai,

Kang,

Zhang

et al. 2024

J Sci Food Agric

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show abstract

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Investigating the influence of E-beam irradiated sorghum flour on the structure, physicochemical properties, and processing suitability of sorghum/wheat mixed flour-dough-bread: A related mechanism

Cited by 1 publication

References 24 publications

Effect of electron beam irradiation treatment on microstructure, physicochemical properties, and bioactive content of areca nut

Effect of electron beam irradiation treatment on microstructure, physicochemical properties, and bioactive content of areca nut

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