Publication: The Effect of Irradiation on Bioactive Compounds in Plant and Plant Products
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Issued Date
2014
Resource Type
File Type
application/pdf
Other identifier(s)
2-s2.0-84927081222
Rights Holder(s)
มหาวิทยาลัยศรีนครินทรวิโรฒ
Bibliographic Citation
Functional Foods and Dietary Supplements: Processing Effects and Health Benefits. Vol 9781118227879, (2014), p.387-403
Suggested Citation
Nakornpanom N.N., Sirisoontaralak P. The Effect of Irradiation on Bioactive Compounds in Plant and Plant Products. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits. Vol 9781118227879, (2014), p.387-403. doi:10.1002/9781118227800.ch14 Retrieved from: https://hdl.handle.net/20.500.14740/6670
Author(s)
Abstract
Plants are good sources of bioactive compounds that have great antioxidant potential. Both the content and structure of the compounds are easily altered by processing, including gamma irradiation. Food irradiation has many useful applications: sprouting inhibition; killing insects and parasites; delaying ripening and spoilage; extending the shelf life of perishable products; eliminating pathogenic bacteria, fungal spores and viruses; and sterilizing herbs, dried vegetables, food prescribed for immunocompromised hospital patients and for astronauts during space flight. Commonly two techniques introduced for commercial food irradiation are gamma rays, and electron accelerators. Gamma irradiation is an important technology in the fruit and vegetable industry because the consumers want fresh food materials and unpasteurized products has been increased. IAEA and WHO concluded that irradiation of any food commodity up to an overall average dose of 10 kGy presents no toxicological hazard and hence toxicological testing of foods is no longer required. © 2014 John Wiley & Sons, Ltd. All rights reserved.