Application of Gamma Irradiation to Ensure Safety and Preserve the Quality of Fresh Blueberries (Emerald)

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-07-05 DOI:10.1111/1750-3841.70349

Anabel Rodriguez, Marina Mozgovoj, Melany Bejarano, María F. Godoy, Celeste Cingolani, Carla Lires, Alejandro Pannunzio, Sergio R. Vaudagna

{"title":"Application of Gamma Irradiation to Ensure Safety and Preserve the Quality of Fresh Blueberries (Emerald)","authors":"Anabel Rodriguez, Marina Mozgovoj, Melany Bejarano, María F. Godoy, Celeste Cingolani, Carla Lires, Alejandro Pannunzio, Sergio R. Vaudagna","doi":"10.1111/1750-3841.70349","DOIUrl":null,"url":null,"abstract":"<div>\n \n <section>\n \n <h3> ABSTRACT</h3>\n \n <p>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 <i>Esmerald</i> fresh blueberries. Dosimetry measurements revealed absorbed doses of 0.72, 1.46, and 2.16 KGy. The <i>D</i><sub>10</sub> 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.</p>\n </section>\n \n <section>\n \n <h3> Practical Application</h3>\n \n <p>Blueberries, due to their specific characteristics, are particularly susceptible to viral contamination. Conventional sanitation methods, such as washing, are inadequate as they can affect the texture, integrity, and appearance of the fruit. Gamma irradiation is a non-thermal preservation method that improves food safety and extends shelf life while causing minimal alterations to the natural attributes of fresh produce. According to our results, gamma irradiation showed potential to inactivate RVA in blueberries. However, to achieve complete inactivation, a dose higher than the allowed dose (2.5 KGy) is required. Furthermore, our study revealed that irradiation treatments with doses lower than 2.5 KGy had a negative impact on the mechanical properties of blueberries, while they had a limited impact on the inactivation of the enzyme. In this regard, further studies are needed to explore combined strategies that effectively inactivate RVA and enzymes without compromising the delicate quality of fresh produce.</p>\n </section>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2000,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.70349","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

ABSTRACT

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.

Practical Application

Blueberries, due to their specific characteristics, are particularly susceptible to viral contamination. Conventional sanitation methods, such as washing, are inadequate as they can affect the texture, integrity, and appearance of the fruit. Gamma irradiation is a non-thermal preservation method that improves food safety and extends shelf life while causing minimal alterations to the natural attributes of fresh produce. According to our results, gamma irradiation showed potential to inactivate RVA in blueberries. However, to achieve complete inactivation, a dose higher than the allowed dose (2.5 KGy) is required. Furthermore, our study revealed that irradiation treatments with doses lower than 2.5 KGy had a negative impact on the mechanical properties of blueberries, while they had a limited impact on the inactivation of the enzyme. In this regard, further studies are needed to explore combined strategies that effectively inactivate RVA and enzymes without compromising the delicate quality of fresh produce.

查看原文本刊更多论文

伽马辐射在鲜蓝莓（祖母绿）安全保鲜中的应用

本研究旨在评价γ辐射（0.6、1.2和1.8 KGy剂量）对轮状病毒灭活（RVA）和Esmerald新鲜蓝莓品质的影响。剂量学测量显示吸收剂量为0.72、1.46和2.16 KGy。测定了RVA灭活的D10值为3.03±0.03 KGy，超过了新鲜水果允许的最大剂量2.5 KGy，表明仅伽马辐照不足以有效灭活RVA，而不会显著影响蓝莓的品质。另一方面，吸收剂量（0.72、1.46和2.16 KGy）对大部分理化参数和营养特征没有影响。然而，观察到机械性能和酶活性的剂量依赖性下降。因此，在新鲜蓝莓中实现有效的RVA失活可能需要综合方法，将伽马辐射（理想剂量为1.46 KGy）与补充方法结合起来。这种联合策略可以为新鲜农产品中RVA的失活提供有希望的干预。蓝莓由于其特殊的特性，特别容易受到病毒的污染。传统的卫生方法，如清洗，是不够的，因为它们会影响水果的质地，完整性和外观。伽马辐射是一种非热保存方法，可以提高食品安全性，延长保质期，同时对新鲜农产品的自然属性造成最小的改变。根据我们的结果，伽马辐射显示出蓝莓中RVA失活的潜力。然而，为了实现完全失活，需要高于允许剂量（2.5千吉耶）的剂量。此外，我们的研究表明，剂量低于2.5 KGy的辐照处理对蓝莓的机械性能有负面影响，而对酶的失活影响有限。在这方面，需要进一步的研究来探索有效灭活RVA和酶的组合策略，而不影响新鲜农产品的精致品质。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.