Novel Applications of Gamma Irradiation on Fruit Processing
Purpose of Review: Consumers increasingly demand for fruit products as a source of health-promoting compounds. However, fruits have a limited shelf life and their processing with thermal technologies significantly reduces their bioactive compounds. Instead, the application of a non-thermal technolog...
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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Springer Nature
2024
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/17000 https://link.springer.com/article/10.1007/s43555-024-00016-w https://doi.org/10.1007/s43555-024-00016-w |
| _version_ | 1855485873564418048 |
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| author | Colletti, Analia Cecilia Denoya, Gabriela Inés Vaudagna, Sergio Ramon Polenta, Gustavo Alberto |
| author_browse | Colletti, Analia Cecilia Denoya, Gabriela Inés Polenta, Gustavo Alberto Vaudagna, Sergio Ramon |
| author_facet | Colletti, Analia Cecilia Denoya, Gabriela Inés Vaudagna, Sergio Ramon Polenta, Gustavo Alberto |
| author_sort | Colletti, Analia Cecilia |
| collection | INTA Digital |
| description | Purpose of Review: Consumers increasingly demand for fruit products as a source of health-promoting compounds. However, fruits have a limited shelf life and their processing with thermal technologies significantly reduces their bioactive compounds. Instead, the application of a non-thermal technology like gamma irradiation could overcome this limitation. This review summarizes the latest research on the application of gamma irradiation on fruit processing.
Recent Findings: Evidence shows that gamma irradiation produces positive effects on fruit products: fungal and microbial (spoilage and pathogenic) disinfection and decontamination, deparasitization, and delayed ripening and senescence, leading to a longer shelf life without affecting their quality. Besides, this technology is also being tested as a stress elicitor to induce physiological defense mechanisms in plant fruit tissues.
Summary: The gamma irradiation process represents an opportunity to expand the export of value-added products over long distances, given its high efficiency to extend the shelf life of fruit products. Therefore, this paper provides a review of the currently available applications and effects of gamma irradiation in fruit processing. Considering the high cost associated to the refrigerated storage and transport of fruits, ionization is expected to give birth to a new era in the international trade of foods. |
| format | Artículo |
| id | INTA17000 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Springer Nature |
| publisherStr | Springer Nature |
| record_format | dspace |
| spelling | INTA170002024-03-12T10:21:19Z Novel Applications of Gamma Irradiation on Fruit Processing Colletti, Analia Cecilia Denoya, Gabriela Inés Vaudagna, Sergio Ramon Polenta, Gustavo Alberto Food Preservation Ionizing Radiation Fruit Products Gamma Irradiation Preservación de Alimentos Radiación Ionizante Productos derivados de las Frutas Irradiación Gamma Phytosanitary Control Stress Elicitor Control Fitosanitario Estrés Inductor Purpose of Review: Consumers increasingly demand for fruit products as a source of health-promoting compounds. However, fruits have a limited shelf life and their processing with thermal technologies significantly reduces their bioactive compounds. Instead, the application of a non-thermal technology like gamma irradiation could overcome this limitation. This review summarizes the latest research on the application of gamma irradiation on fruit processing. Recent Findings: Evidence shows that gamma irradiation produces positive effects on fruit products: fungal and microbial (spoilage and pathogenic) disinfection and decontamination, deparasitization, and delayed ripening and senescence, leading to a longer shelf life without affecting their quality. Besides, this technology is also being tested as a stress elicitor to induce physiological defense mechanisms in plant fruit tissues. Summary: The gamma irradiation process represents an opportunity to expand the export of value-added products over long distances, given its high efficiency to extend the shelf life of fruit products. Therefore, this paper provides a review of the currently available applications and effects of gamma irradiation in fruit processing. Considering the high cost associated to the refrigerated storage and transport of fruits, ionization is expected to give birth to a new era in the international trade of foods. Propósito de la revisión Los consumidores demandan cada vez más productos de frutas como fuente de compuestos que promueven la salud. Sin embargo, Las frutas tienen una vida útil limitada y su procesamiento con tecnologías térmicas reduce significativamente sus compuestos bioactivos. En cambio, la aplicación de una tecnología no térmica como la irradiación gamma podría superar esta limitación. Esta reseña resume las últimas investigaciones sobre la aplicación de la irradiación gamma en el procesamiento de frutas. Hallazgos recientes La evidencia muestra que la irradiación gamma produce efectos positivos en los productos frutícolas: hongos y microbios. (deterioro y patógenos) desinfección y descontaminación, desparasitación y retraso en la maduración y senescencia, lo que lleva a a una vida útil más larga sin afectar su calidad. Además, esta tecnología también se está probando como un inductor de estrés para inducir Mecanismos fisiológicos de defensa en los tejidos de los frutos de las plantas. Resumen El proceso de irradiación gamma representa una oportunidad para expandir la exportación de productos con valor agregado a largo plazo distancias, dada su alta eficiencia para alargar la vida útil de los productos frutícolas. Por lo tanto, este artículo proporciona una revisión de las aplicaciones y efectos actualmente disponibles de la irradiación gamma en el procesamiento de frutas. Considerando el alto costo asociado a la Almacenamiento y transporte refrigerados de frutas, se espera que la ionización dé origen a una nueva era en el comercio internacional de alimentos. Instituto Investigación Tecnología de Alimentos (ITA) Fil: Colletti, Analia Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Colletti, Analia Cecilia.Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Denoya, Gabriela Inés. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina Fil: Denoya, Gabriela Inés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Vaudagna, Sergio Ramon. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Polenta, Gustavo Alberto. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. 2024-03-12T10:07:28Z 2024-03-12T10:07:28Z 2024-01-25 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/17000 https://link.springer.com/article/10.1007/s43555-024-00016-w 2662-8473 (online) https://doi.org/10.1007/s43555-024-00016-w eng info:eu-repograntAgreement/INTA/2023-PE-L04-I088, Innovaciones tecnológicas aplicadas a la sostenibilidad en agroindustria info:eu-repo/semantics/restrictedAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Springer Nature Current Food Science and Technology Reports 2 (1) : 55-64. (2024). |
| spellingShingle | Food Preservation Ionizing Radiation Fruit Products Gamma Irradiation Preservación de Alimentos Radiación Ionizante Productos derivados de las Frutas Irradiación Gamma Phytosanitary Control Stress Elicitor Control Fitosanitario Estrés Inductor Colletti, Analia Cecilia Denoya, Gabriela Inés Vaudagna, Sergio Ramon Polenta, Gustavo Alberto Novel Applications of Gamma Irradiation on Fruit Processing |
| title | Novel Applications of Gamma Irradiation on Fruit Processing |
| title_full | Novel Applications of Gamma Irradiation on Fruit Processing |
| title_fullStr | Novel Applications of Gamma Irradiation on Fruit Processing |
| title_full_unstemmed | Novel Applications of Gamma Irradiation on Fruit Processing |
| title_short | Novel Applications of Gamma Irradiation on Fruit Processing |
| title_sort | novel applications of gamma irradiation on fruit processing |
| topic | Food Preservation Ionizing Radiation Fruit Products Gamma Irradiation Preservación de Alimentos Radiación Ionizante Productos derivados de las Frutas Irradiación Gamma Phytosanitary Control Stress Elicitor Control Fitosanitario Estrés Inductor |
| url | http://hdl.handle.net/20.500.12123/17000 https://link.springer.com/article/10.1007/s43555-024-00016-w https://doi.org/10.1007/s43555-024-00016-w |
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