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At least 955 records · Page 53Linked to original sources
PubMed1995

[Electron spin resonance spectroscopy investigations of fresh fruit. Evidence of treatment with ionizing radiation].

This paper describes the development of a method for the identification of irradiated fresh fruits by measurement of the e.p.r. spectra of pips, kernels or stones. Measurement parameters were optimized and the irradiation specific spectrum was assigned to a cellulose radical by comparison with the e.p.r. spectrum of pure cellulose. Several fruits especially different varieties of strawberries were examined giving the following results: Detectable minimum doses were between 0.4 kGy and 0.9 kGy and the intensity of the irradiation specific signals was found to be linear up to doses of 11 kGy. The lifetime of the specific radicals (at room temperature and at deep freezing temperatures) was long enough compared to the storage time of fresh fruits. Additional information about the nature of the unspecific central signal was gained measuring the samples which were stored at different temperatures. The main conclusion of this study is that the e.p.r. method seemes to be well suited for the use in routine control and should be tested in an intercomparison to establish a routine method for the identification of irradiated fresh fruits.

Dose-Response Relationship, Radiation↗
PubMed1996

[Detection of treatment of chicken breast with ionized rays and gradation of radiation dosage with the help of headspace gas chromatography and discriminant analysis evaluation].

Chicken breast was irradiated with doses of 3, 5, and 7 kGy. Headspace gas chromatographical analysis demonstrated the tendency that the amounts of volatile compounds (mainly pentanal, hexanal and heptanal) are higher in irradiated samples in comparison with non irradiated. Statistical evaluation of the gas chromatograms by discriminant analysis enabled the detection of irradiation. Unknown samples could be classified in the groups "un-irradiated" or "irradiated" in most cases.

Aldehydes↗
PubMed1987

Spectrophotometric analysis of irradiated spices.

Seven different spices (thyme, cinnamon, coriander, caraway, pimento, paprika, black pepper) were treated by gamma radiation at an absorbed dose of 10 kGy, and the effect on chemical quality was determined. The effects of this dose were assessed by spectrophotometric analysis of some water-soluble constituents of spices (carbohydrates; carbonyl compounds) and on the content of water-insoluble steam-volatile oils. The colour of paprika and the content of piperine in pepper held in different packaging materials were measured in unirradiated and irradiated samples as a function of storage time. In all cases irradiation does not bring about any distinct qualitative or quantitative chemical changes based on spectrophotometric analysis of spice extracts.

Condiments↗
PubMed2002

Characterization of irradiated starches by using FT-Raman and FTIR spectroscopy.

Fourier transform infrared (FTIR) and Fourier transform Raman (FT-Raman) methods were used for rapid characterization and classification of selected irradiated starch samples. Biochemical changes due to irradiation were detected using the two vibrational spectroscopic techniques, and canonical variate analysis (CVA) was applied to the spectral data for discriminating starch samples based on the extent of irradiation. The O-H (3000-3600 cm(-1)) stretch, C-H (2800-3000 cm(-1)) stretch, the skeletal mode vibration of the glycosidic linkage (900-950 cm(-1)) in both Raman and infrared spectra, and the infrared band of water adsorbed in the amorphous parts of starches (1550-1750 cm(-1)) were employed in classification analysis of irradiated starches. Spectral data related to water adsorbed in the noncrystalline regions of starches provided a better classification of irradiated starches with 5 partial least-squares (PLS) factors in the multivariate model.

Carbohydrate Conformation↗
PubMed2004

Susceptibility of potato tuber moth (Lepidoptera: Gelechiidae) to postharvest gamma irradiation.

Gamma irradiation doses applied to inhibit potato sprouting were tested against potato tuber moth larval and pupal stages. Young larvae and pupae were more susceptible to irradiation injuries than older ones. When larvae of different ages were exposed to doses > or = 100 Gy, only 13-35% pupated, but no adult emergence was obtained. The exposure of 1-1.5- or 3-3.5-d-old pupae to 150 Gy induced high level of sterility and remarkable reduction in female mating ability and fecundity, whereas the reduction was less noticeable for 5-5.5-d-old pupae. Postharvest gamma irradiation of potatoes could be considered as an efficient control approach against potato tuber moth larval and pupal infestations.

Animals↗
PubMed2001

Volatile profiles and lipid oxidation of irradiated cooked chicken meat from laying hens fed diets containing conjugated linoleic acid.

The objective of this study was to determine the influence of dietary conjugated linoleic acid (CLA) on lipid oxidation, volatile profiles, and sensory characteristics of irradiated cooked chicken meat. Forty-eight 27-wk-old White Leghorn hens were fed a diet containing 0, 1.25, 2.5, or 5.0% CLA. After 12 wk of feeding trial, hens were slaughtered, and boneless, skinless breast and thigh muscles were separated. Meats of three birds from a dietary treatment were pooled and ground together through a 9-mm and a 3-mm plate, and patties were prepared. Patties were individually packaged and cooked in a water bath at 85 C for 15 min. After cooling to room temperature, patties were repackaged in oxygen-permeable or oxygen-impermeable bags, irradiated at 0 or 3 kiloGray (kGy) with an electron beam irradiator, and analyzed for lipid oxidation, volatile profiles, and sensory characteristics at 0 and 5 d of storage at 4 C. Cooked meat patties from hens fed CLA diets had lower TBA-reactive substances values and produced less hexanal and pentanal than the control. The irradiated and nonirradiated cooked chicken meat with aerobic packaging developed severe lipid oxidation during the 5-d storage at 4 C. Irradiation accelerated lipid oxidation in aerobic-packaged cooked chicken meat, but its effect was not as significant as that of the packaging. No odor differences were found among the cooked chicken meats from the different dietary CLA treatments. The increased storage stability of cooked meat from hens fed CLA diets was caused by the increased saturated fatty acids and CLA content in meat lipids. Tissue CLA was stable from oxidative changes and had minimal effect on volatile production in irradiated and nonirradiated cooked chicken meat during storage.

Animal Feed↗
PubMed1981

Mutagenicity studies on alcohol extracts from gamma-irradiated potatoes.

The alcohol extracts freshly prepared from gamma-irradiated potatoes were examined for their mutagenic activity in bacterial and mammalian cell systems. Negative results were obtained from all following test systems: Mutation assays with Salmonella typhimurium His- strains such as TA 100, TA 98, TA 1535, TA 1537, and streptomycin-dependent mutant (SMd) strain, TA 100-10, inductests with Escherichia coli strains, K 12 GY 5027 and K 12 C600, chromosomal aberration tests with Chinese hamster cells in culture, as well as micronucleus tests in mice. In addition, no difference in the mutagenic activities was found between extracts prepared from the irradiated and the unirradiated potatoes, suggesting that no mutagenic substance was produced in potatoes following gamma-irradiation.

Alcohols↗
PubMed1999

A data analysis of the irradiation parameter D10 for bacteria and spores under various conditions.

This paper provides approximate estimates for the irradiation parameter D10 to globally predict the effectiveness of any irradiation process. D10 is often reported to depend on many specific factors, implying that D10 cannot be estimated without exact knowledge of all factors involved. For specific questions these data can of course be useful but only if the conditions reported exactly match the specific question. Alternatively, this study determined the most relevant factors influencing D10, by quantitatively analyzing data from many references. The best first step appeared to be a classification of the data into vegetative bacteria and spores. As expected, spores were found to have significantly higher D10 values (average 2.48 kGy) than vegetative bacteria (average 0.762 kGy). Further analyses of the vegetative bacteria confirmed the expected extreme irradiation resistance of nonpathogenic Deinococcus radiodurans (average 10.4 kGy). Furthermore the analysis identified Enterococcus faecium, Alcaligenes spp., and several members of the Moraxella-Acinetobacter group as having very high resistance at very low temperatures (average 3.65 kGy). After exclusion of high- and low-resistance spores and some specific conditions showing relevant high or low D10 values, the average for spores was estimated to be 2.11 kGy. For vegetative bacteria this average was estimated to be 0.420 kGy. These approximate estimates are not definite, as they depend on the data used in the analyses. It is expected that inclusion of more data will not change the estimates to a great extent. The approximate estimates are therefore useful tools in designing and evaluating irradiation processes.

Acinetobacter↗
PubMed2003

Effects of processing treatment and sorbate addition on the flavor characteristics of apple cider.

Processing treatments used to produce a microbiologically "safe" apple cider were evaluated to determine the impact of these treatments on the overall flavor characteristics. Apple cider with (0.1%) and without (0%) potassium sorbate was subjected to four processing treatments: untreated, irradiated at 2 kGy, irradiated at 4 kGy, and pasteurized. Volatile flavor compounds were isolated from the cider using solid-phase microextraction methods with gas chromatographic analysis. A trained descriptive analysis panel evaluated sensory attributes. The effects of the processing treatment were dependent on the presence of sorbate in the apple cider. Irradiation treatments resulted in a decrease in the content of esters characteristic of apple flavor and an increase in the content of alcohols and aldehydes formed through lipid oxidation reactions. The presence of sorbate reduced the effects of the irradiation treatments on these volatile flavor compounds. Sensory panelists, however, detected higher intensities of undesirable flavor attributes, including "cardboard flavor", and lower intensities of the desirable "apple flavor" in irradiated cider with added sorbate.

Alcohols↗
PubMed2004

Revised irradiation doses to control melon fly, Mediterranean fruit fly, and oriental fruit fly (Diptera: Tephritidae) and a generic dose for tephritid fruit flies.

Currently approved irradiation quarantine treatment doses for Bactrocera cucurbitae (Coquillet), melon fly; Ceratitis capitata (Wiedemann), Mediterranean fruit fly; and Bactrocera dorsalis (Hendel), oriental fruit fly, infesting fruits and vegetables for export from Hawaii to the continental United States are 210, 225, and 250 Gy, respectively. Irradiation studies were initiated to determine whether these doses could be reduced to lower treatment costs, minimize any adverse effects on quality, and support a proposed generic irradiation dose of 150 Gy for fruit flies. Dose-response tests were conducted with late third instars of wild and laboratory strains of the three fruit fly species, both in diet and in fruit. After x-ray irradiation treatment, data were taken on adult emergence, and adult female fecundity and fertility. Melon fly was the most tolerant of the three species to irradiation, and oriental fruit fly was more tolerant than Mediterranean fruit fly. Laboratory and wild strains of each species were equally tolerant of irradiation, and larvae were more tolerant when irradiated in fruit compared with artificial diet. An irradiation dose of 150 Gy applied to 93,666 melon fly late third instars in papayas resulted in no survival to the adult stage, indicating that this dose is sufficient to provide quarantine security. Irradiation doses of 100 and 125 Gy applied to 31,920 Mediterranean fruit fly and 55,743 oriental fruit fly late third instars, respectively, also resulted in no survival to the adult stage. Results support a proposed generic irradiation quarantine treatment dose of 150 Gy for all tephritid fruit flies.

Animals↗
PubMed2000

Correlation of growth and aflatoxin production by Aspergillus flavus with some essential metals in gamma irradiated crushed corn.

The effects of gamma irradiation and some essential metals on growth and aflatoxin B1 production by Aspergillus flavus in crushed corn were investigated. The production of aflatoxin by A. flavus was influenced by the addition of zinc, copper or iron and the effect gradually decreased with increasing metal concentration from 0 to 300 ppm. A. flavus grew and depleted zinc, copper and iron at initial concentration of 100, 200 or 300 ppm. Presence of 100 ppm zinc, copper or iron plus gamma irradiation (0.5, 1.0, 2.0 kGy) enhanced the growth of A. flavus and the production of aflatoxin in contrast with irradiated samples alone. A. flavus was able to metabolize and deplete elements in all gamma-irradiated samples. These results suggest that stricter control of element levels in gamma irradiated grains could control aflatoxin contamination.

Aflatoxin B1↗
PubMedDate not supplied

The effect of irradiation dose and storage time on the ESR signal in the cuticle of different components of the exoskeleton of Norway lobster (Nephrops norvegicus).

This paper examines the potential of ESR spectroscopy to determine if Norway lobsters have been irradiated. Ninety samples, each containing 3 whole Norway lobsters, were prepared, thirty were used as controls while the remaining sixty were given irradiation doses of approximately either 1 or 3 kGy. Following irradiation the samples were stored at 1 degree C for 0, 7, 14, 21 or 28 d. After each storage period the cuticle of the tail, carapace, claws and walking legs was removed, freeze-dried and ground prior to analysis using ESR spectroscopy. The control spectra were subtracted from their respective irradiated spectra thereby leaving the radiation-induced signal. Peak heights of the signals were measured. The ESR signals derived from the different components of the exoskeleton were similar in shape and varied only in their intensities. The claw samples gave the most intense signal while that from the walking legs was the weakest. There was a significant decay in the signal intensity over the storage period with the signal derived from cuticle of the claws showing the greatest diminution (44%) and that of the tail the least (17%). The signal intensities of the walking legs and carapace decreased by 22% and 30% respectively. In conclusion ESR spectroscopy is a useful technique for the qualitative detection of irradiated Norway lobster and shows considerable potential for quantification of dose received.

Animals↗