Effect of-irradiation on the Antioxidant Activity of Salacia reticulata (original) (raw)

2015

Abstract

The feasibility of using gamma irradiation to reduce microbial load and enhance shelf life of salacia reticulata was investigated. The irradiated and non-irradiated products were stored at room temperature (25-32 °C and 50-85% R.H) for 2 years. Acceptability of the irradiated product was assessed based on sensory, microbial and antioxidant status (estimating reducing power, lipid peroxidation inhibitory activity and scavenging activities of DPPH, NO and H2O2 radicals). A dose of 10 kGy was sufficient to maintain microbial quality within acceptable limit up to 2 years of storage. No significant differences in sensory properties and antioxidant activities were observed between the non-irradiated and irradiated samples.

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