Effects of Electron Beam Irradiation Sterilization on Quality of Edible Kudzu Root Powder

XU Yuanfang; ZHANG Qiling; ZHOU Yiji; MAO Qingxiu; LI Wenge; CHEN Shixin; DENG Gangqiao; PENG Ling

doi:10.13386/j.issn1002-0306.2020120084

Volume 42 Issue 16

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(16): 59-65. > DOI: 10.13386/j.issn1002-0306.2020120084

XU Yuanfang, ZHANG Qiling, ZHOU Yiji, et al. Effects of Electron Beam Irradiation Sterilization on Quality of Edible Kudzu Root Powder[J]. Science and Technology of Food Industry, 2021, 42(16): 59−65. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120084.

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Effects of Electron Beam Irradiation Sterilization on Quality of Edible Kudzu Root Powder

XU Yuanfang^{1, 2, 3,},
ZHANG Qiling^{1, 2, 3},
ZHOU Yiji^{1, 2, 3},
MAO Qingxiu⁴,
LI Wenge^{1, 2, 3},
CHEN Shixin⁵,
DENG Gangqiao^{1, 2, 3},
PENG Ling^{1, 2, 3, ,}

1.
Institute of Nuclear Agricultural Science and Space Breeding, Hunan Academy of Agriculture Sciences, Changsha 410125, China
2.
Hunan Province Engineering Technology Research Center of Agricultural Biological Irradiation, Changsha 410125, China
3.
Hunan Province Biological Irradiation Techonology Engineering Research Center, Changsha 410125, China
4.
Central South Food Science Institute of Grain and Oil Co., Ltd., Changsha 410100, China
5.
Changde Jiangge Agriculture Science and Technology Co., Ltd., Changde 415300, China

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Received Date: December 08, 2020
Available Online: June 08, 2021

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Abstract

Abstract

To study the effects of electron beam irradiation on the quality of edible kudzu root powder, edible kudzu root powder was irradiated by electron beam of different doses (0, 2.5, 5.0, 7.5, 10.0 and 12.5 kGy), and sterilization effects, nutritional and functional activities and physical properties were investigated. The results showed that electron beam irradiation obviously bactericidal effect on edible kudzu root powder and the microbial survival decreased significantly with increasing of irradiation dose, the D₁₀ value of aerobic plate count was 2.68 kGy. Different doses of electron beam irradiation had no obvious effects on general nutrients including moisture, ash, protein, starch, vitamin B₁ and B_2, isoflavones including puerarin, daidzein, genistin, and ·OH radical scavenging activitiy in edible kudzu root powder (P>0.05). After irradiation, the fat content increased significantly (P<0.05), while dietary fiber content, whiteness, DPPH radical scavenging activity and reducing power decreased (P<0.05), but the overall change was not too big. The polysaccharide content, solubility and swelling force significantly increased (P<0.05), and the freeze-thaw stability was significantly enhanced (P<0.05). Therefore, electron beam irradiation was an effective sterilization method for edible kudzu root powder, the doses within 12.5 kGy wouldn't cause obvious damage to its nutritional quality and functional composition, and was expected to improve its physical properties as food processing raw materials. This study would provide a theoretical reference for the control of microorganism in edible kudzu root powder and products processed by electron beam irradiation.
- edible kudzu root powder,
- electron beam,
- irradiation,
- sterilization,
- quality

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