Physicochemical stability of fluid soybean lecithin gamma irradiated for decontamination purposes

Abstract

Soybean lecithin is a food additive mainly used for its emulsifying properties. As many other natural ingredients, it can contain microorganisms capable of causing spoilage to the food products to which it is incorporated that cannot be eliminated by the usual methods due to the damage they can cause to the product. Commercial samples were gamma irradiated at the 60Co Facility of the Ezeiza Atomic Center with doses suitable for attaining microbial decontamination (1, 2, 3 and 5 kGy). The technological properties were then evaluated every 2 mo, for a total period of 8 mo (lecithin commercial storage time). Control and irradiated samples were analysed at least by triplicate in viscosity, acid value, acetone insoluble matter (phosphatides), peroxide value, ultraviolet spectra, refraction index, iodine value, thin layer chromatography, test for hydrolysis and emulsifying capacity. The results revealed no significant differences between control and irradiated samples. Gamma irradiation of fluid soybean lecithin can be used for attaining the sanitary specifications while preserving its technological properties. © 2002 Elsevier Science Ltd. All rights reserved.