Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: September 18, 2003
Publication Date: April 18, 2004
Citation: FAN, X., NIEMIRA, B.A., THAYER, D.W. LOW DOSE IONIZING RADIATION OF FRUIT JUICE: BENEFITS AND CONCERNS. BOOK CHAPTER. 2004. CHAPTER 9. P. 138-150. Technical Abstract: Ionizing radiation of fruit juice has been studied for a half century. Low dose radiation effectively inactivates foodborne pathogens, and reduces patulin (a mycotoxin) and brownness. However, irradiation induces undesirable chemical changes, such as accumulations of malondialdehyde, formaldehyde, and tetrahydrofuran. Published literature concerning the development of off-flavor in fruit juice due to low dose radiation is contradictory. Our results suggest that volatile sulfur compounds, together with other compounds such as aldehydes, may be involved in the development of off-flavor. Many of the undesirable effects of irradiation can be reduced by conducting irradiation at low temperature, by addition of antioxidants, and by combining irradiation with other techniques and treatments, such as mild heating and antimicrobials. Whether ionizing radiation of juice is commercially feasible remains to be explored.