Effect of radiation sterilization on free radicals content in dry beverages

This study was done to determine free radicals content in several dry beverages, namely instant coffee, milk powder, cane sugar, nutrisari, tea, and cacao powder after radiation-sterilization at 25 kGy and stored at room (24oC) and freezing (-13oC) temperatures. Each sample was vacuum-packed in Al foil laminate pouches, then irradiated at 25 kGy in dry ice temperature. Free radicals contents in some samples after being dissolved or soaked in hot water (73oC) then freeze-dried were also measured. The free radicals content was measured using Electron Spin Resonance (ESR) Spectroscopy and expressed in spectrum area/g in arbitrary unit. The results showed that free radicals content increased after irradiation, but it decreased immediately after storage especially at room temperature. After about 5 months storage either at room or freezing temperature, free radicals contents of irradiated coffee, milk, powder and cacao powder were similar to those of the unirradiated control, while in tea sample stored at freezing temperature, the free radicals content was still a little bit higher than that stored at room temperature which was already similar to the control. Free radicals content of irradiated sugar as well as nutrisari was higher than the other samples, and the radicals were relatively stable either at room or freezing temperatures. However, after dissolving or soaking the samples in water, the ESR spectra or free radicals contents of the irradiated samples were found to be identical to the control. This indicates that free radicals formed by irradiation in the samples disappear because termination. (authors)