Table 5.
Effect of irradiation on colour profile of different food materials.
| Sample | Treatment | Inference | References |
|---|---|---|---|
| Tomato | UV-B radiation Dose: 0.564 and 1.128 kJ/m2 |
Brightness, redness, and hue angle of the tomatoes increased upon UV-B irradiation. | Kasim and Kasim (2015) |
| Tomato | UV-C in combination with 1-methylcycloprpene Dose: 3.7 kJ/m2 |
Increase in hue angle and helped to maintain the hue and green color of tomato fruit during storage up to 12 days. | Severo et al. (2015) |
| Spice paprika | Gamma (γ) irradiation (60Co) Dose: 1, 5 and 10 kGy. | Up to 65% reduction in ASTA color value of paprika extract upon γ-irradiation. | Molnár et al. (2018) |
| Pearl millet | γ -irradiation Dose: 0–8 kGy |
Increase in ΔC and ΔE up to 4 kGy irradiation followed by decrease up to 8 kGy in both the varieties of pearl millet. | Falade and Kolawole (2013) |
| Brown rice based weaning food | γ -irradiation Dose: 2–10 kGy Storage: 12 months at 32 °C. |
Insignificant effect of irradiation on L* and a* values while significant on b* values. | Jan et al. (2020) |
| Brown and milled rice | Electron beam irradiation Dose: 5 kGy |
Very slight change (darkening) in color parameters upon e-beam irradiation of brown and milled rice. Yellowness of rice increased upon irradiation. | Luo et al. (2019) |
| Wheat flour | UV-C irradiation Dose: 56 mJ/cm2 |
There was no significant change in the color of the wheat flour upon UV-C treatment up to 250 s. | Kumar et al. (2020) |
| Black rice flour | γ -irradiation Dose: 0–3 kGy |
Slight changes in the color parameters of black rice flour upon irradiation. | Ito et al. (2019) |
| Black tea | UV-C irradiation Dose: 1.07–17.2 J/cm2 |
Redness of samples increased after treatment. No significant differences were observed in yellowness. The ΔE value increased for the samples with UV-C treatment. | Mandal et al. (2022) |
| Sausages | γ -irradiation in combination with microencapsulated essential oils Dose: 1–5 kGy Storage: 20 weeks at 20–21 °C. |
There was no significant difference inthe L* values between non-irradiated and γ-irradiated groups. L*,a*, and b* values of the samples was not affected significantly by the addition of microencapsulated essential oils, γ-irradiation treatment, and storage time. | Ji et al. (2022) |