engleski

The effects of irradiation on vitamin C content in dried mango, papaya, and pineapple

The application of ionising radiation to food is a process that improves the safety and extends the shelf life of food by reducing or eliminating pathogenic microorganisms and insects. It is known that vitamins show different sensitivities regarding treatment with ionising radiation in fresh fruits. The most sensitive one is vitamin C. Nowadays, dried fruits have become very popular as a delicious and healthy snack in the busy everyday lifestyle. Therefore, in this study, the effect of different radiation dose on vitamin C in dried mango, papaya, and pineapple was monitored. Quantification of vitamin C was determined by spectrophotometry utilising potassium permanganate. Electron paramagnetic spectroscopy (EPR) was used for dose determination as an established technique for detecting gamma- irradiated foodstuffs containing sugar, bone, and cellulose. The obtained results show that dose irradiation treatments up to 3 kGy did not cause significant alterations in vitamin C contents in dried papaya and pineapple. In dried mango, a decrease of vitamin C was observed. However, its sensitivity was also related to several factors (water content, exposure to oxygen, storage temperature, pH modifications). Therefore, further investigations on the drying process and storage conditions are necessary. In general, low dose irradiation treatments, up to 1 kGy, did not cause a significant change in the vitamin C contents of the selected dried fruits.

dried fruit ; EPR spectroscopy ; quantification of vitamin C ; radiation ; sterilisation

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