Evaluation of the impact of UV radiation on rheological and textural properties of food.
microbial decontamination
nonthermal technologies
radiation
sensory analysis
texture
Journal
Journal of texture studies
ISSN: 1745-4603
Titre abrégé: J Texture Stud
Pays: England
ID NLM: 0252052
Informations de publication
Date de publication:
10 2022
10 2022
Historique:
revised:
04
02
2022
received:
27
12
2021
accepted:
17
02
2022
pubmed:
27
2
2022
medline:
15
12
2022
entrez:
26
2
2022
Statut:
ppublish
Résumé
Demand for healthy, safe, and high-quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable, and quick nonthermal food preservation techniques such as UV light. UV-C light (200-280 nm) radiation is an emerging technology for the disinfection of pathogen microorganisms, increasing the shelf life of foods, and used for pasteurization, surface sterilization, cleaning of equipment and water, and so on. Sensory perceptions of foods are effective on the consumer choice, acceptability, and consumption of foods. Rheology term, which also includes texture and mouthfeel, is primarily important for sensory perception, processing of foods, and shelf stability. Therefore, the determination of the effect of different processing methods on the textural and rheological properties of the food products is important. Rheological and textural changes generally occur in the surface of UV-C-irradiated samples due to the low penetration of UV-C light. The UV light treatment may cause internal disruption of cell membranes, which in turn cause loss of turgidity, weaken the cell walls, and contraction of tissues, which are related to the changes in the textural and rheological properties of foods. The present review focuses on the effect of UV-C radiation on the rheology and textural properties of food products.
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
800-808Informations de copyright
© 2022 Wiley Periodicals LLC.
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