New approach to the application of ionizing radiation on vegetal products: the stevia case

The application of irradiation in food treatment aims to prevent foodborne illnesses, inactivate spoilage-causing organisms, and control or destroy insect pests. Food products can also be sterilized through exposure to substantially higher radiation levels (https://www.fda.gov/food/buy-store-serve-safe-food/food-irradiation-what-you-need-know). Irradiation thus serves primarily as a safety measure for both the food and pharmaceutical industries. At the same time, growing evidence highlights the role of irradiation in enhancing plant bioactive components. This effect, once considered a secondary outcome, may become commercially significant, complementing pathogen control. While high doses of ionizing radiation are harmful to plant growth, lower or moderate doses can act as physical elicitors, triggering stress responses that boost protective compounds such as antioxidants and secondary metabolites. This mechanism is applied in mutation breeding to develop new varieties with improved traits, including increased nutritional value. Irradiation can raise levels of certain plant biocomponents, such as phenolic compounds and essential oils, with effects depending mainly on dose and plant species. Among several examples, stevia—a natural zero-calorie sweetener derived from the Stevia rebaudiana Bertoni plant—stands out for its rich profile of bioactive compounds, particularly steviol glycosides. This article discusses the current and potential perspectives of stevia irradiation.