Breaking News:Researchers use gamma radiation to keep baby purée fresh at room temperature– What Just Happened

Researchers in Mumbai have developed a way to keep preservative-free baby food fresh and safe to eat for up to 6 months without refrigeration. By using controlled doses of gamma radiation, researchers from the Bhabha Atomic Research Centre (BARC) have solved a major hurdle in infant nutrition of storing highly perishable fruit purées at room temperature without ruining their natural flavour or health benefits. The study demonstrates that a specific dose of 10 kilograys (kGy) of radiation can achieve microbial sterility, effectively killing off the bacteria, yeast, and mould that usually cause fruit to spoil within just a few hours.

For parents and food manufacturers, the challenge has always been that infant organs and immune systems are highly vulnerable to food-borne illnesses. While traditional thermal processing of food, such as boiling or steaming, kills germs, it often leaves the fruit with a cooked taste, a watery texture, and a loss of vital nutrients. To find a better way, the BARC team created a blend of 60% apple and 40% banana, then packaged it in sealed glass jars. These jars were exposed to gamma rays from a Cobalt-60 source, a process known as ionising radiation. These rays pass through the food, disrupting the DNA of harmful microorganisms and preventing them from multiplying, while the food itself remains non-radioactive and safe to eat.

The researchers found that while lower doses of radiation weren’t enough to stop all growth, the 10 kGy dose acted as a sweet spot. After treatment, the purée was stored at room temperature (28 degrees Celsius) for half a year. Periodically, the team checked the samples using tools such as Gas Chromatography-Mass Spectrometry (GC/MS) to determine whether the fruit’s chemistry had changed. Surprisingly, they discovered that the total content of phenolic acids, natural compounds that act as antioxidants in the body, actually increased by more than double during storage. This suggests that the radiation treatment might even unlock more of the fruit’s healthy properties over time.

Traditional methods often struggled to balance safety with organoleptic quality, a term describing how food looks, smells, and tastes. By avoiding heat, the BARC team preserved the natural, fresh characteristics of the apples and bananas. A panel of twelve trained testers evaluated the purée throughout the six-month period, consistently giving it high scores for texture and flavour. Unlike heat-treated purées, this irradiated purée did not thin or develop the off-putting cooked aroma that often leads infants to reject healthy food.

However, the authors also note that over the six months of storage, there was a measurable loss in volatile constituents, meaning the purée lost some of its strongest natural fruity smells. There was also a slight increase in the browning index, though the researchers noted the colour change remained within an acceptable range for consumers. Despite these small shifts in aroma and colour, the core nutritional value and safety of the food remained intact.

Nevertheless, the study provides a roadmap for creating long-lasting, nutritious food that doesn’t rely on chemical preservatives or expensive refrigeration. This is particularly vital for regions with hot climates or limited access to electricity, where keeping fresh produce safe for babies is a daily challenge. By harnessing nuclear science for food safety, this technology offers a practical way to ensure infants receive the high-quality nutrition they need for healthy development, regardless of where they live.