Abstract
Gamma irradiation (0.5–2.5 kGy) in combination with low temperature (4–15 °C) storage was attempted to increase shelf life of ready-to-cook shredded cabbage wrapped in cling films. A maximum extension in shelf life of 8 days, while retaining the microbial and sensory quality, was obtained with an irradiation dose of 2 kGy and storage at 10 °C. Gamma irradiation also inhibited browning of shredded cabbage at their cut edges resulting in enhanced visual appeal. An increase in total antioxidant activity was observed with respect to DPPH and hydroxyl radical scavenging ability while the nitric oxide radical scavenging activity and ferric reducing property remained unaffected with irradiation. Total phenolic, flavonoid and vitamin C content remained unchanged due to irradiation. No significant migration of additives from cling films into stimulant water was observed up to a radiation dose of 2 kGy thus demonstrating the feasibility of such films for above applications.
Similar content being viewed by others
References
Ahn H, Kim J, Kim J, Kim D, Yook H, Byun M (2005) Combined effects of irradiation and modified atmosphere packaging on minimally processed Chinese cabbage (Brassica rapa L.). Food Chem 89:589–597
Amanatidou A, Slump RA, Gorris LGM, Smid EJ (2000) High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots. J Food Sci 65:61–66
AOAC (1990) Official methods of analysis, 15th edn. Association of Official Analytical Chemists, Arlington
Arvanitoyannis IS, Stratakos AC, Tsarouhas P (2009) Irradiation applications in vegetables and fruits: a review. Crit Rev Food Sci Nutr 49:427–462
Banerjee A, Variyar PS, Chatterjee S, Sharma A (2014) Effect of post harvest radiation processing and storage on the volatile oil composition and glucosinolate profile of cabbage. Food Chem 151:22–30
Fan X, Sokorai KGB (2008) Retention of quality and nutritional value of 13 freshcut vegetables treated with low dose radiation. J Food Sci 73:367–372
Goularte LL, Martins CG, Morales-Aizpurúa IC, Destro MT, Franco BDGM, Vizeu DM, Hutzler BW, Landgraf M (2004) Combination of minimal processing and irradiation to improve the microbiological safety of lettuce (Lactuca sativa, L.). Radiat Phys Chem 71:157–161
Harris WS (2008) Linoleic acid and coronary heart disease. Prostaglandins Leukot Essent Fat Acids 79:169–171
IAEA (2005) Use of irradiation to ensure hygienic quality of fresh, pre-cut fruits and vegetables and other minimally processed food of plant origin. Proceedings of a final research coordination meeting organized by the Joint FAO/IAEA Programme of Nuclear Techniques in Food and Agriculture and held in Islamabad, Pakistan
Jaiswal AK, Rajauria G, Abu-Ghannam N, Gupta S (2011) Phenolic composition, antioxidant capacity and antibacterial activity of selected irish brassica vegetables. Nat Prod Commun 6:1–6
Ke D, Saltveit ME (1989) Wound-induced ethylene production, phenolic metabolism and susceptibility to russet spotting in iceberg lettuce. Phys Plant 76:412–418
Khattak AB, Bibi N, Chaudry MA, Khan M, Khan M, Qureshi MJ (2005) Shelf life extension of minimally processed cabbage and cucumber through gamma irradiation. J Food Prot 68:105–110
Kodenchery UK, Nair MP (1972) Metabolic changes induced by sprout inhibiting dose of y-irradiation in potatoes. J Agric Food Chem 20:282–285
Lopez-Rubira V, Conesa A, Allende A, Artes F (2005) Shelf life and overall quality of minimally processed pomegranate arils modified atmosphere packaged and treated with UV C. Postharvest Biol Technol 37:174–185
Luximon-Ramma A, Bahorun T, Soobrattee MA, Aruoma OI (2002) Antioxidant activities of phenolic, proanthocyanidin, and flavonoid components in extracts of Cassia fistula. J Agric Food Chem 50:5042–5047
Manesh C, Kuttan G (2003) Anti-tumour and anti-oxidant activity of naturally occurring isothiocyanates. J Exp Clin Cancer Res 22:193–199
Marcocci L, Packer L, Droy-Lefaix MT et al (1994) Antioxidant action of Ginkgo biloba extracts EGB 761. Methods Enzymol 234:462–475
Meir S, Kanner J, Akiri B, Philosoph-Hadas S (1995) Determination and involvement of aqueous reducing compounds in oxidative defense systems of various senescing leaves. J Agric Food Chem 43:1813–1819
NIIR consultancy services. Cold storage, food & fruits storage, refrigerated warehousing, industrial cold rooms. http://www.niir.org/profiles/profiles/cold-storage-food-amp-fruitsstorage-refrigerated-warehousing-industrial-cold-rooms/z,,7f,0,a/index.html
Ortega A, Varela LM, Bermudez B, Lopez S, Abia R, Muriana FJ (2012) Dietary fatty acids linking postprandial metabolic response and chronic diseases. Food Funct 3:22–27
Prakash A, Guner AR, Caporaso F, Foley DM (2000) Effects of low-dose gamma irradiation on the shelf life and quality characteristics of cut Romaine lettuce packaged under modified atmosphere. J Food Sci 65:549–553
Prathapan A, Lukhman M, Arumughan C, Sundaresan A, Raghu KG (2009) Effect of heat treatment on curcuminoid, colour value and total polyphenols of fresh turmeric rhizome. Int J Food Sci Technol 44:1438–1444
Prathapan A, Singh MK, Anusree SS, Kumar S, Sundaresan, Raghu KG (2010) Antiperoxidative, free radical scavenging and metal chelating activities of Boerhaavia diffusa L. J Food Biochem 35:1548–1554
Prathapan A, Krishna MS, Nisha VM, Sundaresan A, Raghu KG (2012) Polyphenol rich fruit pulp of Aegle marmelos (L.) Correa exhibits nutraceutical properties to down regulate diabetic complications—An in vitro study. Food Res Int 48:690–695
Saroj SD, Shashidhar R, Pandey M, Dhokane V, Hajare S, Sharma A, Bandekar JR (2006) Effectiveness of radiation processing in elimination of Salmonella typhimurium and Listeria monocytogenes from Sprouts. J Food Prot 69:1858–1864
Siddiqui MW, Chakraborty I, Ayala-Zavala JF, Dhua RS (2011) Advances in minimal processing of fruits and vegetables: a review. J Sci Ind Res 70:823–834
Singh J, Upadhyay AK, Prasad K, Bahadur A, Rai M (2007) Variability of carotenes, vitamin C, E and phenolics in Brassica vegetables. J Food Compos Anal 20:106–112
Singleton VL, Rossi JA Jr (1965) Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am J Enol Vitic 16:144–158
Trigo MJ, Sousa MB, Sapata MM, Ferreira A, Curado T, Andrada L, Botelho ML, Veloso MG (2009) Radiation processing of minimally processed vegetables and aromatic plants. Radiat Phys Chem 78:659–663
Tripathi J, Chatterjee S, Vaishnav J, Variyar PS, Sharma A (2013) Gamma irradiation increases storability and shelf life of minimally processed ready-to-cook (RTC) ash gourd (Benincasa hispida) cubes. Postharvest Biol Technol 76:17–25
Valentão P, Fernandes E, Carvalho F, Andrade PB, Seabra RM, Bastos ML (2002) Antioxidative properties of cardoon (Cynara cardunculus L.) infusion against superoxide radical, hydroxyl radical, and hypochlorous acid. J Agric Food Chem 50:4989–4993
Villavicencio ALCH, Mancini-Filho J, Delincee H, Greiner R (2000) Effect of irradiation on anti-nutrients (total phenolics, tannins and phytate) in Brazilian beans. Radiat Phys Chem 57:289–293
Zagory D (1999) Effects of post-processing handling and packaging on microbial populations. Postharvest Biol Technol 15:313–321
Author information
Authors and Affiliations
Corresponding author
Additional information
Aparajita Banerjee and Suchandra Chatterjee contributed equally to this work.
Rights and permissions
About this article
Cite this article
Banerjee, A., Chatterjee, S., Variyar, P.S. et al. Shelf life extension of minimally processed ready-to-cook (RTC) cabbage by gamma irradiation. J Food Sci Technol 53, 233–244 (2016). https://doi.org/10.1007/s13197-015-2025-7
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-015-2025-7