Impact of ÃÂ³-Irradiation on Aroma Flavour, Bio-Active Constituents and Quality Attributes of Water Melon Juice
- *Corresponding Author:
- Hesham A Eissa
Food Technology Department
National Research Center, Cairo, Egypt
Fax: 0-202-337- 0931
E-mail: [email protected]
Received date: March 25, 2014; Accepted date: April 28, 2014; Published date: May 08, 2014
Citation: Eissa HA, Shaheen MS, Botros HW (2014) Impact of γ-Irradiation on Aroma Flavour, Bio-Active Constituents and Quality Attributes of Water Melon Juice. J Plant Pathol Microb 5:227. doi:10.4172/2157-7471.1000227
Copyright: © 2014 Eissa HA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
γ-Irradiation is highly effective in inactivating microorganisms and enzymes activity in various foods and it offers a safe alternative method of food decontamination and maintaining quality. Water melon juice was exposed to γ- irradiation of 1, 3 and 5 kGy at room temperature (25 ± 1°C). With regard to colorimetric parameters the fresh water melon juice was lower than the irradiated samples. There was an improvement in the Hunter color value in irradiated water melon juice compared with fresh samples. The ascorbic acid, other antioxidants measured (DPPH, β-carotene asays, total phenols, flavonoids and antioxidant capacity) showed enhancement on expsoure to γ-irradiation. Microbial studies showed reduction in total bacterial counts in irradiated juice at 5 kGy. γ-irradiation improves microbial decontamination and antioxidant activity as well as colour of the water melon juice (WMJ) without any adverse change in bioactive and volatile compounds qualities. These results support the application of γ-irradiation as a measure of food preservation technique for water melon juice that can be explored commercially to benefit both the producers and consumers.