The influence of combined storage procedures of foods on B vitamins content demonstrated at the example of heat sterilisation and irradiation

Abstract

This work presents a literary survey of accessible information on the applications of binary and trinary combinations of preservation methods (thermosterilization and irradiation with other preservation methods) and on their influence on B vitamin groups (thiamine, riboflavin, vitamin B6 and folacin) in comparison with traditionally used thermosterilization. It refers to the advantages of the combined techniques of preservation as a real possibility to replace the traditional preservation techniques by non-traditional and less destructive processes.

Food irradiation‐chemistry and applications∗

“…Combination of heating and irradiation could be used for replacement of traditional heat sterilization technology in order to reduce vitamin losses in foods (195). Intensity of heat or irradiation required to inactivate the spores of various postharvest fungi decreased when used together (23,(196)(197)(198).…”