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Updated: Mar 7, 2026

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Wheat germ stabilization by infrared radiation.

Renato D Gili1,2, Pablo M Palavecino1,2, M Cecilia Penci1,2

  • 1Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Juan Filloy S/N, Córdoba, Argentina.

Journal of Food Science and Technology
|March 1, 2017
PubMed
Summary

Infrared radiation effectively stabilizes wheat germ by inhibiting lipase activity, extending its shelf life significantly. This method preserves key quality attributes, offering a viable solution for food preservation.

Keywords:
Infrared radiationLipaseTocopherolWheat germ

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Area of Science:

  • Food Science
  • Agricultural Engineering

Background:

  • Wheat germ's short shelf life is primarily due to enzymatic activity, particularly lipases.
  • Lipase activity leads to rapid degradation of wheat germ oil quality.

Purpose of the Study:

  • To evaluate the efficacy of infrared (IR) radiation for wheat germ stabilization.
  • To determine optimal IR processing conditions to extend wheat germ shelf life.

Main Methods:

  • Response surface methodology (RSM) and a Box-Behnken design were employed.
  • Analyzed effects of IR intensity, treatment time, and emitter-sample distance.
  • Evaluated responses including moisture content, temperature, color, free fatty acids, and tocopherol content.

Main Results:

  • Optimal conditions identified: 4800 W/m² intensity, 3 min treatment, 0.2 m distance.
  • These conditions stabilized wheat germ without significant tocopherol reduction.
  • Raw germ shelf life ~15 days; IR-treated germ maintained quality for ≥90 days.

Conclusions:

  • Infrared radiation is a promising technology for wheat germ stabilization.
  • Optimized IR treatment significantly extends wheat germ shelf life while preserving quality.
  • This method offers a practical approach to reducing post-harvest losses.