NUTRITIONAL QUALITY OF IRRADIATED ORANGE JUICE
Open accessAbstract
Single-strength orange juice was exposed to 0, 0.89, 2.24, 4.23 and 8.71 kGy gamma radiation at 5C, and then stored at 23C for 6 days and 7C for 21 days. Conversion of ascorbic acid (AA) to dehydroascorbic acid (DHA), and loss of AA, total AA (TAA = AA plus DHA) and total antioxidants increased with radiation dose. Rate of TAA loss due to irradiation was much less than that of AA loss. Compared to nonirradiated juice (0 kGy), juice irradiated at 2.24 kGy or less had similar rates of AA and TAA loss during storage while juice irradiated at 4.23 and 8.71 kGy had higher rates of AA and TAA loss. Loss of total antioxidants in irradiated orange juice appeared to result from loss of AA.
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Irradiation doses of between 4.23 kGy and 8.71 kGy resulted in progressive loss of antioxidant activity during storage for up to 21 days.
“Irradiation doses of between 4.23 kGy and 8.71 kGy resulted in progressive loss of antioxidant activity during storage for up to 21 days [21].”
From Potential Bacterial Health Risk Posed to Consumers of Fresh Coconut (<i>Cocos nucifera</i> L.) Water (2012) · cites this paper as [21]
High gamma radiation doses resulted in high amounts of free radical generation in fruit juices.
“The role of persistent free radicals, specifically in gamma irradiation coconut water, is suggested by data that shows that high gamma radiation doses resulted in high amounts of free radical generation in fruit juices.”
From Potential Bacterial Health Risk Posed to Consumers of Fresh Coconut (<i>Cocos nucifera</i> L.) Water (2012) · cites this paper as [21]
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Awua, A. K., Doe, E. D., & Agyare, R. (2012) · Food and Nutrition Sciences · doi:10.4236/fns.2012.38149 · Cited by 14 · see citing works
- Authors
- FAN, X., THAYER, D. W., & HANDEL, A. P.
- Affiliations
- Agricultural Research Service (US)
- Drexel University (US)
- Corresponding author
- FAN, XUETONG
- ORCID
- FAN, XUETONG
- Venue
- Journal of Food Processing and Preservation
- Publisher
- Hindawi Limited
- Published
- 2002-08
- Volume
- 26
- Issue
- 3
- Pages
- 195-211
- ISSN
- 0145-8892 (ISSN-L)
- 1745-4549
- OpenAlex
- W2048945791
- Cited by
- 22
- References
- 0
- Citations by year
- 2025: 1 · 2016: 1 · 2015: 1 · 2014: 1 · 2013: 1 · 2012: 3
- FWCI
- 1.71
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Journal of Food Processing and Preservation (publishedVersion)
- Funders
- Drexel University
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Radiation Effects and Dosimetry
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- orange juice, gamma irradiation, vitamin C, dehydroascorbic acid, total ascorbic acid, antioxidants, vitamin C degradation, post-irradiation storage, nutritional value, radiation dose
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