Enhancing antioxidant activity, microbial and sensory quality of mango (Mangifera indica L.) juice by [gamma]-irradiation and its in vitro radioprotective potential

Enhancing antioxidant activity, microbial and sensory quality of mango (Mangifera indica L.) juice by [gamma]-irradiation and its in vitro radioprotective potential

Gamma irradiation is an effective method currently being used for microbial decontamination and insect disinfestations of foods. In the present study, mango (Mangifera indica L.) juice was irradiated at doses of 0, 1.0, 3.0 and 5.0 kGy and microbial load, total polyphenols, flavonoids, ascorbic acid...

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Veröffentlicht in:Journal of food science and technology 2015-07, Vol.52 (7), p.4054
Hauptverfasser: Naresh, Kondapalli, Varakumar, Sadineni, Variyar, Prasad Shekhar, Sharma, Arun, Reddy, Obulam Vijaya, Sarathi
Format: Artikel
Sprache:eng
Schlagworte:
Acids
Antioxidants
Chemicals
Chemosensory perception
Decontamination
Diet
Flavonoids
Food contamination & poisoning
Food irradiation
Food products
Food science
Fruits
Irradiation
Liquid chromatography
Phenols
Polyphenols
Quality standards
Radiation
Sensory perception
Solvents
Studies
Temperature effects
Vitamin C
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Zusammenfassung:Gamma irradiation is an effective method currently being used for microbial decontamination and insect disinfestations of foods. In the present study, mango (Mangifera indica L.) juice was irradiated at doses of 0, 1.0, 3.0 and 5.0 kGy and microbial load, total polyphenols, flavonoids, ascorbic acid content, antioxidant activities, colour and sensory properties were evaluated immediately after irradiation and also during storage. Microbiological assay of the fresh and stored mango juice showed better quality after γ-irradiation. The total polyphenols and flavonoids were significantly (p
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-014-1502-8