Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Ionizing Energy and Ozone Treatments on the Microbial Decontamination and Physicochemical Properties of Aloe Powders and Bee Pollen

  • Yook, Hong-Sun (Dept. of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Chung, Young-Jin (Dept of Food and Nutrition, Chungnam National University) ;
  • Kim, Jung-Ok (Dept. Home Economics, King Sejong University) ;
  • Kwon, Oh-Jin (Dept. of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Kim, Sung (Dept. of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Dept. of Food Irradiation, Korea Atomic Energy Research Institute)
  • Published : 1997.06.01
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Abstract

The comparative effects of gamma irradiation an ozone treatment on the microbiological and physicochemical qualities were investigated for the improvement of hygienic quality of aloe powder and bee pollen. Gamma irradiation at 7.5~10kGy could reduce total aerobic bacteria, molds and coliforms below detection levels, but ozone treatment up to 18 ppm for 8hr was not sufficient to eliminate the microorganisms from aloe powder and bee pollen. The physicochemical properties such as fatty acid an amino acid compositions, mineral content, TBA value, barbaloin and pigment contents were not significantly changed by gamma irradiation, whereas ozone treatment caused significant changes in fatty acid composition, lipid oxidation and destruction of barbaloin and natural pigments.

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