Display options
Cite
Alighourchi H, Barzegar M, Abbasi S. Effect of gamma irradiation on the stability of anthocyanins and shelf-life of various pomegranate juices. Food Chem. 2008;110(4):1036-40doi: 10.1016/j.foodchem.2008.03.013.
Alighourchi, H., Barzegar, M., & Abbasi, S. (2008). Effect of gamma irradiation on the stability of anthocyanins and shelf-life of various pomegranate juices. Food chemistry, 110(4), 1036-40. https://doi.org/10.1016/j.foodchem.2008.03.013
Alighourchi, H, et al. "Effect of gamma irradiation on the stability of anthocyanins and shelf-life of various pomegranate juices." Food chemistry vol. 110,4 (2008): 1036-40. doi: https://doi.org/10.1016/j.foodchem.2008.03.013
Alighourchi H, Barzegar M, Abbasi S. Effect of gamma irradiation on the stability of anthocyanins and shelf-life of various pomegranate juices. Food Chem. 2008 Oct 15;110(4):1036-40. doi: 10.1016/j.foodchem.2008.03.013. Epub 2008 Mar 18. PMID: 26047299.
Copy Download .nbib Format: NLM
Share it on

Food Chem. 2008 Oct 15;110(4):1036-40. doi: 10.1016/j.foodchem.2008.03.013. Epub 2008 Mar 18.

Effect of gamma irradiation on the stability of anthocyanins and shelf-life of various pomegranate juices.

Food chemistry

H Alighourchi, M Barzegar, S Abbasi

Affiliations

  1. Department of Food Science and Technology, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran.
  2. Department of Food Science and Technology, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran. Electronic address: [email protected].

PMID: 26047299 DOI: 10.1016/j.foodchem.2008.03.013

Abstract

Food irradiation is a process which exposing food to ionizing radiations and it can improve the safety of food. The pomegranate juice contained considerable anthocyanins and has become a new functional food available for dieting and health. In the present study, the effects of gamma irradiation (0-10kGy) on the stability of anthocyanins and inhibition of microbial growth in pomegranate juice during storage were investigated. Results indicated that the irradiation at all applied doses, significantly reduced total and individual anthocyanins. Moreover, irradiation with higher dosages (3.5-10kGy) had undesirable effect on the total content of anthocyanins. However, irradiation at 2.0kGy had effectively diminished the total bacteria and fungi count and retarding microbial growth during storage. Based on adverse effect of gamma irradiation on ACs content of studied juices, it is not recommended to irradiate pomegranate juice with dosage higher than 2.0kGy.

Copyright © 2008 Elsevier Ltd. All rights reserved.

Keywords: Anthocyanin; Food irradiation; Fungi; Ionizing radiations; Pomegranate juice

Publication Types