The Effect of Irradiation on Bioactive Compounds in Plant and Plant Products

Nakornpanom, Nantarat Na; Sirisoontaralak, Porntip

doi:10.1002/9781118227800.ch14

Cited by 1 publication

(1 citation statement)

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“…Degradation of the cell wall and vacuole of a plant cell affects the leaching of phenolic compounds. Moreover, the prevalence of high phenolic content after irradiation was due to the release of phenolic compounds from glycosidic compounds and the degradation of multimeric phenolic compounds to monomeric phenolic compounds by radiolytic products and induced formation of new compounds with higher antioxidant activity (Na Nakornpanom & Sirisoontaralak, 2014). However, no significant effects or decreasing trends were observed in black pepper irradiated at 5–10 kGy (Suhaj et al, 2006) and Glycyrrhiza glabra irradiated at 5–15 kGy (Khattak & Simpson, 2010).…”

Section: Resultsmentioning

confidence: 99%

Gamma irradiation for shelf‐stable and ready‐to‐eat shrimp chili paste

Sirisoontaralak

Chaitavornwong

Kitthanadeachakorn

et al. 2022

Food Processing Preservation

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Gamma irradiation was applied to extend the shelf life of ready‐to‐eat shrimp chili paste stored at ambient temperature. Doses of 2–8 kGy did not affect aw, pH, color, and antioxidant properties of shrimp chili paste. Noticeable change in TBARs was noticed at 4 kGy, but panelists gave similar sensorial acceptability scores among samples. Gamma irradiation at 4 kGy could completely eliminate Escherichia coli intentionally inoculated in shrimp chili paste. However, gamma irradiation at 8 kGy was recommended because it could only sterilize RTE shrimp chili paste in cooperation with panelists overall acceptance. The RTE shrimp chili paste irradiated at 8 kGy was microbiologically safe throughout 6 months of ambient storage, whereas non‐irradiated chili paste was spoiled with a bacterial count above 6 log cfu/g. During storage with the presence of oxygen, alteration of color values, and increasing in lipid oxidation were noticed. However, panelists still accepted irradiated RTE shrimp chili paste at the end of storage. Novelty impact statement Gamma irradiation is recommended as an alternative process to extend the shelf life of RTE shrimp chili paste under ambient condition without modification of product qualities and storage conditions. Gamma irradiation could replace chemical food preservatives and thermal process, which demolished aroma volatiles of chili paste. Important hindrances in terms of preparation hassle and short shelf‐life at ambient condition of RTE chili paste are resolved. Thus, potential markets in Southeast Asian, Asian, USA, and Europe could be expanded. These insights could be profitably applied to create other convenient and travelable condiments and table sauces.

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Section: Resultsmentioning

confidence: 99%