Effect of electron beam irradiation on proximate, microbiological and sensory characteristics of chyavanaprash — Ayurvedic poly herbal formulation

This investigation aims to the use of electron beam irradiation for maintaining the quality of chyavanaprash, an ayurvedic poly herbal formulation instead of chemical preservative. Fresh chyavanaprash formulations were treated with electron beam irradiation at doses of 0, 2.5, 5 and 7.5 and 10 kGy. The irradiated and non-irradiated products were stored at room temperature (27 ± 3 °C and 50–70% Rh). Proximate analysis, sensory properties and microbial analysis were carried out. The results indicated that the electron beam irradiation reduced total bacterial and fungal count. The applied doses did not cause any significant changes in the proximate composition of the chyavanaprash. No significant differences were observed in sensory properties between control and irradiated sample.

Industrial Relevance

Ayurvedic products are made up of herbs/plants. These herbal/plant products are natural in origin and often contain high microbial contaminations. Therefore they are treated with one of the methods including heat and addition of preservatives like sodium benzoate, ethylene oxide in order to reduce the microbial contamination. It gives undesirable change in flavour, colour and nutrients. When sodium benzoate mixed with vitamin C which is present in the herbal products, it produces benzene. Benzene is carcinogen. These are harmful when consumed for long time. Irradiation is a technology for sterilizing foods contaminated by bacteria and is expected to reduce the incidence of food borne illness. It is the process of exposing the products to an ionizing radiation, to kill harmful bacteria and other organisms and extend the shelf-life of the products without changing the nature of the product. It is a new technology to enhance ayurvedic products safety and quality.