Preserving fresh fruit quality by low-dose electron beam processing for vending distribution channels

Smith, Bianca; Shayanfar, Shima; Walzem, Rosemary L.; Alvarado, Carla J.; Pillai, Suresh D.

doi:10.1016/j.radphyschem.2019.108540

Cited by 17 publications

(7 citation statements)

References 22 publications

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“…The medium energy (1–5 MeV) E-beams can be used for surface sterilization, food pasteurization in customized packaging, and packaging material modifications. While, the high energy (5–10 MeV) E-beam technology applications include the food sterilization and phytosanitary treatment, pasteurization, and waste treatment of food industry [ 13 , 14 , 15 , 16 ].…”

Section: Methods Of Production and Application Of β And γ Raysmentioning

confidence: 99%

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Control of Foodborne Biological Hazards by Ionizing Radiations

Munir

Fédérighi

2020

Foods

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Ionization radiations are used to ensure food safety and quality. This irradiation process uses ions of beta or gamma rays to inactivate or destroy the food spoilage pests, microorganisms and their toxins without significantly increasing the temperature of the treated product. Meanwhile, various intrinsic and extrinsic factors are involved in determining the efficacy of ionization irradiation against these organisms. Therefore, the dose of radiations is recommended according to the type of irradiation, substrate and microorganisms. However, controversies are surrounding the use of irradiations in the food industry due to a negative perception of irradiations. This manuscript described the use of ionization radiations to control the foodborne biological hazards and increase shelf life. Firstly, the characteristics and mode of action of irradiations were discussed. Secondly, the role of extrinsic and intrinsic factors influencing the radioresistance of biological hazards were elaborated. This literature review also detailed the differential effects of irradiations on different microorganisms and pests having a role in food safety and deterioration. Finally, the regulatory status and the consumer values along with the controversies surrounding the use of ionization irradiations in the food sector were explained.

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Section: Methods Of Production and Application Of β And γ Raysmentioning

confidence: 99%

“…Here, no effect of air or vacuum can be attributed to the direct effects of irradiations. However, further research in this field can help to identify the optimal atmospheric conditions along with irradiation to achieve higher food safety goals [ 14 ].…”

Section: Effects On Microorganisms and Pestsmentioning

confidence: 99%

Control of Foodborne Biological Hazards by Ionizing Radiations

Munir

Fédérighi

2020

Foods

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“…In contrast, Cabo verde et al (2013), demonstrated that low-dose irradiation has no significant effect on color variation of raspberries, they did not detect any significant change in the color coordinates (L*, a*, and b*). Smith et al (2020) studied the effect on color of e-beam irradiated on crushed strawberries conditioned in a modified atmosphere. And they indicated that the applied dose had no significant effect on the color of the treated…”

Section: F I G U R Ementioning

confidence: 99%

Electron‐beam irradiation effect on the microbiological, physicochemical, and sensory parameters of refrigerated raspberries

Mankaï

Barkaoui

Miloud

et al. 2021

J. Food Process. Preserv.

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Red raspberry (Rubus idaeus L) is considered as a fruit with a high nutritional potential because of its carbohydrate, fiber, mineral, and other vitamins with a low calorie and fat content (Plessy et al., 2007).In particular, red raspberries are known to demonstrate a strong antioxidant capacity that might prove beneficial to human health by preventing free radical-induced oxidative stress (Guimarães et al., 2013). The shelf-life of fresh raspberries is very short (1-2 days) at room temperature (Cabo verde et al., 2013). Raspberries belong to perishable fruits due to high respiration, that undergo postharvest deterioration processes, such as loss of moisture, shrinkage, changes in color, texture, weight loss, and micro-organisms attack (Giovanelli et al., 2014). Consequently, the most commonly used practicing for shelf life extension is low temperature.Currently, there is an ever-increasing global consumer demand for low-processed, more environmentally friendly and greener preservation techniques to ensure food safety, guarantee high nutritional and organoleptic quality, and extend the shelf life of food (Cabo verde et al., 2013). Various researches have studied E-beam radiation as a new, nonthermal physical method of food preservation that is effective against microbial decontamination, disinfestation of insects and improved shelf-life of various food and agricultural products (Yoon et al., 2020). According to Mami et al. ( 2014), irradiation at

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“…Recent studies find that doses of up to 1 kilogray (kGy) do not affect the quality or sensory attributes of the fruits. Doses >1kGy significantly decrease ascorbic acid (vitamin C) concentrations during fruit storage, but do not affect overall antioxidant concentrations (Shayanfar et al 2017, Smith et al 2015.…”

Section: Many Technologies Have Been Used In the Unitedmentioning

confidence: 99%

Location‐Routing with Conflicting Objectives: Coordinating eBeam Phytosanitary Treatment and Distribution of Mexican Import Commodities

Geismar

Huang

Pillai

et al. 2020

Production and Operations Management

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We study a generalized location‐routing problem in which the key decisions are made by supply chain partners with conflicting objectives. The context of our problem is the irradiation by electron beam (eBeam) of fresh produce imported from Mexico to reduce the threat of insects and pests to the U.S. agriculture. Because too few irradiation facilities exist to serve the current demand, we focus on two parties to be coordinated: the eBeam Services Provider, who will choose the facilities’ locations and capacities, and the Distributor, who will determine routes for transporting fruits from Mexico to commercial hubs in the United States via these facilities. We demonstrate the value of cooperation and how that cooperation can be achieved and enforced for a supply chain that must coordinate the independent companies by the strategic decisions of facility location and capacity construction, as opposed to the more common coordination by capacity allocation or pricing. The parties’ interactions are modeled as a sequential game with perfect information. Specifically, we formulate the sequential and cooperative decision‐making problems as mixed‐integer programs, analyze the computational complexity of the problems, and conduct extensive computational experiments. Additionally, we detail three schemes by which the parties can engage in profitable and enforceable cooperation. These methods progressively increase each party’s commitment as trust is built and profits rise. Total cooperation increases overall profit by an average of 8.6%. Further, a stochastic program that uses sample average approximation is applied to demonstrate the results’ robustness to nature’s supply variations while maximizing the supply chain’s overall profit.

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Preserving fresh fruit quality by low-dose electron beam processing for vending distribution channels

Cited by 17 publications

References 22 publications

Control of Foodborne Biological Hazards by Ionizing Radiations

Control of Foodborne Biological Hazards by Ionizing Radiations

Electron‐beam irradiation effect on the microbiological, physicochemical, and sensory parameters of refrigerated raspberries

Location‐Routing with Conflicting Objectives: Coordinating eBeam Phytosanitary Treatment and Distribution of Mexican Import Commodities

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