Application of Gamma Irradiation to Ensure Safety and Preserve the Quality of Fresh Blueberries (Emerald)
This study aimed to evaluate the effect of gamma irradiation (0.6, 1.2, and 1.8 KGy doses) on rotavirus inactivation (RVA) and the quality of Esmerald fresh blueberries. Dosimetry measurements revealed absorbed doses of 0.72, 1.46, and 2.16 KGy. The D10 value for RVA inactivation was determined to b...
| Main Authors: | , , , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
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Institute of Food Technologists (IFT)
2025
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| Online Access: | http://hdl.handle.net/20.500.12123/23029 https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.70349 https://doi.org/10.1111/1750-3841.70349 |
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| author | Rodriguez Racca, Anabel Mozgovoj, Marina Valeria Bejarano, Melany Godoy, Maria Fernanda Cingolani, María Celeste Lires, Carla Maria Laura Pannunzio, Alejandro Adrián Vaudagna, Sergio Ramon |
| author_browse | Bejarano, Melany Cingolani, María Celeste Godoy, Maria Fernanda Lires, Carla Maria Laura Mozgovoj, Marina Valeria Pannunzio, Alejandro Adrián Rodriguez Racca, Anabel Vaudagna, Sergio Ramon |
| author_facet | Rodriguez Racca, Anabel Mozgovoj, Marina Valeria Bejarano, Melany Godoy, Maria Fernanda Cingolani, María Celeste Lires, Carla Maria Laura Pannunzio, Alejandro Adrián Vaudagna, Sergio Ramon |
| author_sort | Rodriguez Racca, Anabel |
| collection | INTA Digital |
| description | This study aimed to evaluate the effect of gamma irradiation (0.6, 1.2, and 1.8 KGy doses) on rotavirus inactivation (RVA) and the quality of Esmerald fresh blueberries. Dosimetry measurements revealed absorbed doses of 0.72, 1.46, and 2.16 KGy. The D10 value for RVA inactivation was determined to be 3.03 ± 0.03 KGy, exceeding the maximum 2.5 KGy dose permitted for fresh fruit, indicating that gamma irradiation alone is insufficient for effective RVA inactivation without significantly impacting blueberry quality. On the other hand, the absorbed doses (0.72, 1.46, and 2.16 KGy) did not affect most of the physicochemical parameters or the nutritional profile. However, a dose-dependent decrease in mechanical properties and enzyme activity was observed. Therefore, achieving effective RVA inactivation in fresh blueberries could require a combined approach, integrating gamma irradiation, ideally at doses up to 1.46 KGy, with complementary methods. This combined strategy could offer a promising intervention for the inactivation of RVA in fresh produce. |
| format | Artículo |
| id | INTA23029 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Institute of Food Technologists (IFT) |
| publisherStr | Institute of Food Technologists (IFT) |
| record_format | dspace |
| spelling | INTA230292025-07-16T11:20:47Z Application of Gamma Irradiation to Ensure Safety and Preserve the Quality of Fresh Blueberries (Emerald) Rodriguez Racca, Anabel Mozgovoj, Marina Valeria Bejarano, Melany Godoy, Maria Fernanda Cingolani, María Celeste Lires, Carla Maria Laura Pannunzio, Alejandro Adrián Vaudagna, Sergio Ramon Gamma Irradiation Blueberries Soft Fruits Fruits Rotavirus Inactivation Quality Food Safety Irradiación Gamma Arándano Bayas Fruta Inactivación Calidad Inocuidad Alimentaria Blueberries Esmerald Arándanos Esmerald This study aimed to evaluate the effect of gamma irradiation (0.6, 1.2, and 1.8 KGy doses) on rotavirus inactivation (RVA) and the quality of Esmerald fresh blueberries. Dosimetry measurements revealed absorbed doses of 0.72, 1.46, and 2.16 KGy. The D10 value for RVA inactivation was determined to be 3.03 ± 0.03 KGy, exceeding the maximum 2.5 KGy dose permitted for fresh fruit, indicating that gamma irradiation alone is insufficient for effective RVA inactivation without significantly impacting blueberry quality. On the other hand, the absorbed doses (0.72, 1.46, and 2.16 KGy) did not affect most of the physicochemical parameters or the nutritional profile. However, a dose-dependent decrease in mechanical properties and enzyme activity was observed. Therefore, achieving effective RVA inactivation in fresh blueberries could require a combined approach, integrating gamma irradiation, ideally at doses up to 1.46 KGy, with complementary methods. This combined strategy could offer a promising intervention for the inactivation of RVA in fresh produce. Este estudio tuvo como objetivo evaluar el efecto de la irradiación gamma (dosis de 0,6, 1,2 y 1,8 KGy) en la inactivación del rotavirus (RVA) y la calidad de los arándanos frescos Esmerald. Las mediciones dosimétricas revelaron dosis absorbidas de 0,72, 1,46 y 2,16 KGy. El valor D 10 para la inactivación de RVA se determinó en 3,03 ± 0,03 KGy, superando la dosis máxima de 2,5 KGy permitida para la fruta fresca, lo que indica que la irradiación gamma por sí sola es insuficiente para la inactivación efectiva de RVA sin afectar significativamente la calidad del arándano. Por otro lado, las dosis absorbidas (0,72, 1,46 y 2,16 KGy) no afectaron la mayoría de los parámetros fisicoquímicos ni el perfil nutricional. Sin embargo, se observó una disminución dependiente de la dosis en las propiedades mecánicas y la actividad enzimática. Por lo tanto, lograr una inactivación eficaz del RVA en arándanos frescos podría requerir un enfoque combinado que integre la irradiación gamma, idealmente a dosis de hasta 1,46 kgy, con métodos complementarios. Esta estrategia combinada podría ofrecer una intervención prometedora para la inactivación del RVA en productos frescos. Instituto de Investigación Tecnología de Alimentos (ITA) Fil: Rodriguez Racca, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Rodriguez Racca, Anabel. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. Fil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Mozgovoj, Marina Valeria. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. Fil: Bejarano, Melany. Universidad de Morón; Argentina. Fil: Godoy, Maria Fernanda. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Cingolani, María Celeste. Comisión Nacional de Energía Atómica; Argentina. Fil: Lires, Carla Maria Laura. Comisión Nacional de Energía Atómica; Argentina. Fil: Pannunzio, Alejandro Adrián. Universidad de Buenos Aires. Facultad de Agronomía; 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. 2025-07-16T11:06:21Z 2025-07-16T11:06:21Z 2025-07-05 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/23029 https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.70349 1750-3841 (Online) 0022-1147 (Print) https://doi.org/10.1111/1750-3841.70349 eng info:eu-repograntAgreement/INTA/2019-PD-E7-I153-001, Estrategias tecnológicas innovadoras para la transformación y preservación de alimentos 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 Institute of Food Technologists (IFT) Journal of Food Science 90 (7) : e70349 (July 2025). |
| spellingShingle | Gamma Irradiation Blueberries Soft Fruits Fruits Rotavirus Inactivation Quality Food Safety Irradiación Gamma Arándano Bayas Fruta Inactivación Calidad Inocuidad Alimentaria Blueberries Esmerald Arándanos Esmerald Rodriguez Racca, Anabel Mozgovoj, Marina Valeria Bejarano, Melany Godoy, Maria Fernanda Cingolani, María Celeste Lires, Carla Maria Laura Pannunzio, Alejandro Adrián Vaudagna, Sergio Ramon Application of Gamma Irradiation to Ensure Safety and Preserve the Quality of Fresh Blueberries (Emerald) |
| title | Application of Gamma Irradiation to Ensure Safety and Preserve the Quality of Fresh Blueberries (Emerald) |
| title_full | Application of Gamma Irradiation to Ensure Safety and Preserve the Quality of Fresh Blueberries (Emerald) |
| title_fullStr | Application of Gamma Irradiation to Ensure Safety and Preserve the Quality of Fresh Blueberries (Emerald) |
| title_full_unstemmed | Application of Gamma Irradiation to Ensure Safety and Preserve the Quality of Fresh Blueberries (Emerald) |
| title_short | Application of Gamma Irradiation to Ensure Safety and Preserve the Quality of Fresh Blueberries (Emerald) |
| title_sort | application of gamma irradiation to ensure safety and preserve the quality of fresh blueberries emerald |
| topic | Gamma Irradiation Blueberries Soft Fruits Fruits Rotavirus Inactivation Quality Food Safety Irradiación Gamma Arándano Bayas Fruta Inactivación Calidad Inocuidad Alimentaria Blueberries Esmerald Arándanos Esmerald |
| url | http://hdl.handle.net/20.500.12123/23029 https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.70349 https://doi.org/10.1111/1750-3841.70349 |
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