Studies on effect of irradiation on functional properties of two ready-to-drink appetizer beverages and their shelf lives
Abstract
Purpose
The purposes of this paper are to extend the shelf life of juice/fluids and reduce the thermal damage of their functional components. Thermal processing is a universal method used to extend the shelf lives of juice/fluids. However, combination processing thought to be beneficial in extending the shelf life with least possible thermal damage. The shelf life of the two thermally processed appetizer beverages, i.e. ginger beverage and karpurvalli beverage was established up to six months.
Design/methodology/approach
Both appetizer beverages were processed using irradiation in combination with heat treatment. A short thermal treatment at 95°C for 5 minutes was given to the bottled beverages, and these were then irradiated with different dosages of 1, 2 and 3 kGy. The samples were stored at room temperature (18-33°C), as well as at 37°C and periodically analysed for changes in pH, acidity, TSS, browning index, antioxidant activity and gingerol/carvacrol contents and for their microbiological quality.
Findings
The results revealed that in both products, the antioxidant activity and the gingerol/carvacrol content reduced, making these microbiologically safe up to eight months. However, combination of irradiation was not found suitable for the appetizer beverages due to more than 50 per cent losses in the functional components.
Research limitations/implications
The combination of thermal and irradiation processing was effective to ensure microbial safety and extend the shelf life of beverages. However, it may not be suitable for preserving all functional properties.
Originality/value
The outcome is result of original work done, and information provided can be a preamble to the researchers targeting improved stability of functional beverages.
Keywords
Acknowledgements
The authors thankfully acknowledge the Director of Defence Food Research Laboratory (DFRL), Mysore, Karnataka, and Dr Vaijapurkar, Scientist, at Defence Laboratory (Irradiation Plant – RAVI), Jodhpur, Rajasthan, India, for their support extended for the work.
Citation
Wadikar, D.D., Vasudish, C.R. and Premavalli, K.S. (2015), "Studies on effect of irradiation on functional properties of two ready-to-drink appetizer beverages and their shelf lives", Nutrition & Food Science, Vol. 45 No. 3, pp. 388-399. https://doi.org/10.1108/NFS-05-2014-0043
Publisher
:Emerald Group Publishing Limited
Copyright © 2015, Emerald Group Publishing Limited