Effect of γ-irradiation on the physicochemical and sensory properties of fresh walnut kernels (Juglans regia) during storage

Autor: Lubna Masoodi, F.A. Masoodi, Amir Gull, Adil Gani, Sabeera Muzaffer, Munazah Sidiq
Jazyk: angličtina
Rok vydání: 2023
Předmět:
Zdroj: Food Chemistry Advances, Vol 3, Iss , Pp 100301- (2023)
Druh dokumentu: article
ISSN: 2772-753X
DOI: 10.1016/j.focha.2023.100301
Popis: The current study examined the total phenol content, antioxidant activity, sensory quality and fatty acid composition of fresh walnut kernels as a function of irradiation dose to determine dose levels that resulted in the least amount of undesirable changes to fresh walnut kernels at regular intervals of time. Fresh walnut kernels were exposed to 60Co radiation at doses of 0.5, 1.5, 3, 6, 8, and 10 kGy and stored at ± 4 °C for 28 days. Irradiation doses of 0.5 and 0.1 KGry have no significant effect on total phenol content (1.56±0.04–1.30±0.02mgGAE/g), antioxidant activity (95±0.02–85±0.01%), peroxide value (0.49±0.04–0.72±0.03%) and free fatty acid values (0.14±0.01–0.29±0.03%) respectively. However, irradiation doses of 1.0, 2.0, 3.0 and 4.0 resulted in increased peroxide values (0.89±0.02%, 0.98±0.01%, 1.05±0.01%, 1.17±0.03%), increased free fatty acid values(0.05±0.01%, 0.58±0.03%, 0.63±0.02±0.01%, 0.67±0.04%) and also the organoleptic quality were decreased (2.0 ± 0.01, 1.7 ± 0.03, 1.4 ± 0.02%, 1.2 ± 0.03%) during 28 days of storage. The use of gamma irradiation appears to be a promising technology for improving the chemical quality of fresh walnut kernels, but food safety concerns must be addressed before it can be recommended as a useful conservation alternative.
Databáze: Directory of Open Access Journals