Analysis of physical properties of color and texture in Goji-Berry processed by ionizing radiation

Abstract

Goji-berry is fruit native from China, found on a red berry form and keeps an excellent source of antioxidants, such as carotenoids. The consumption of goji-berry is growing on the Brazilian commerce. To allow the commercialization of this foods its necessary of these foods are free of contaminants agents which may cause damages to the consumers health. For this warranty it’s required of this method does not harm the food properties and quality. For this check was made the study using goji-berry. Irradiation is one of the methods that improves the safety and extends the shelf life of some foods. Food irradiation is a technology process of exposing a particular food to a controlled dose of ionizing radiation. This study aimed compares the effects of ionizing radiation processing on physical properties of color and texture in goji-berries at different irradiation doses. Samples were bought on the retail market in the city of São Paulo and processed by ionizing radiation on Nuclear and Energy Research Institute (IPEN/CNEN-SP) at doses of 2.5; 5.0; 7.5; 10.0 kGy and the control group. Then the samples were followed by color and texture analyses. The color assay's results showed that the irradiation process decreased red and yellow pigments. On the other hand, the sample’s luminosity increased after being processed by ionizing radiation. On the texture assay was verified a decrease of the fruit compressive force, turning the fruit more softened.