Effect Of Gamma Irradiation Treatment Research Articles

Effects of gamma irradiation treatment on ROS accumulation and carotenoid metabolism in postharvest Cara Cara fruit (Citrus sinensis L. Osbeck) during storage

This study evaluated the effect of low-dose gamma irradiation (0.3–0.9 kGy) on carotenoid accumulation in Cara Cara fruit (Citrus sinensis L. Osbeck) during storage. Additionally, the irradiation-induced ROS (reactive oxygen species) response and transcriptional levels of carotenoid biosynthesis genes were investigated. Immediate irradiation caused a temporary decrease in most carotenoid levels; however, values recovered during storage and were even higher than those of the control, particularly at 0.6 kGy, especially for carotenoid precursors and carotenes. The upregulated expression of psy, zds and lcyb during majority of the storage period, coupled with the strengthened interaction among adjacent carotenoids, might contribute to the enhanced accumulation of carotenoids in irradiated fruit. A highly positive correlation was found among ROS content, total carotenoids, and upstream expression of zds and lcyb, suggesting that the enhanced carotenoid content in irradiated Cara Cara fruits might be regulated by zds and lcyb in response to ROS accumulation. Antioxidant enzymes of APX, SOD, and CAT levels were significantly correlated with ROS accumulation. In summary, gamma irradiation (0.6 kGy) elevated the levels of carotenoids and antioxidant enzymes, which were potentially modulated by ROS in response to irradiation stress.

The effect of gamma irradiation treatment on quinoa flour: Quantification of saponin, phytic acid, antioxidant activity, and oxidative properties

Quinoa (Chenopodium quinoa Willd) has been considered a good source of nutrients and natural antioxidants, including phenolic compounds. However, the presence of anti-nutrient compounds in the quinoa, including saponin and phytic acid, has limited its consumption. The current study aimed to determine the effects of different doses of gamma irradiation (0.5, 1, 2.5, 5, 7.5, and 10 kGy) on saponin, phytic acid, total phenolic compounds, and antioxidant activity (DPPH and FRAP) of quinoa flour. Then, the oxidation parameters, including Free Fatty acid, peroxide value, and TBARs, were investigated. Also, the foaming capacity and foaming stability of irradiated samples were studied. Results indicated the significant impact of gamma irradiation on the reduction of saponin (about 77% at 10 kGy) and phytic acid (about 36% at 10 kGy) up to 10 kGy. Increasing the irradiation dose from 0.5 to 10 kGy decreased the TPC, TFC, DPPH, and FRAP values. While at a dose of 2.5 kGy irradiation, a slight increase in all parameters was observed. Also, the peroxide value and T-BARS increased by increasing the irradiation dose, while the free fatty acid decreased. The foaming capacity (FC) of the quinoa flour was significantly (p < 0.05) increased up to 5 kGy, and the decrease trend was shown up to 10 kGy irradiation. The present study suggested that the gamma irradiation process at a dose of 2.5 kGy could reduce saponin and phytic acid without significantly damaging the antioxidant compounds.

Effect of gamma irradiation treatment on microstructure, water mobility, flavor, sensory and quality properties of smoked chicken breast.

Effect of gamma irradiation on quality, flavor and sensory properties of smoked chicken breasts were investigated. Results indicated irradiation doses >3kGy were effective for sterilization, while also produced a significant effect on overall quality of smoked chicken breast. Irradiation treatment could inhibit protein oxidation and accelerate lipid oxidation of smoked chicken breasts. High irradiation doses could increase the instability of free and bound water, as well as increase muscle fiber gap and juice loss significantly. Irradiation treatment also promoted free fatty acids and taste-presenting nucleotides degradation, effectively increased fresh-tasting amino acids contents and decreased bitter and sweet-tasting amino acids contents. The types and relative contents of volatiles, especially aldehydes, alcohols, aromatic hydrocarbons, and phenolic compounds, also changed after irradiation, while tartaric, pyruvic, and malic acids decreased. Results obtained can provide valuable reference data for improving the quality and flavor of smoked chicken breasts using gamma irradiation technology.

The effects of gamma irradiation treatment on starch structure and properties: a review

SummaryGamma irradiation is a new starch processing and modification method. In this paper, the effects of gamma irradiation on starch structure and properties were summarised and discussed. In terms of starch structure, gamma irradiation destroys glycosidic bonds and significantly reduces the average molecular weight of starch, which may be the fundamental reason for the change in starch properties after irradiation. In addition, irradiation has no effects on crystal type but decreases the crystallinity of starch. Meanwhile, gamma irradiation can increase the specific surface area of starch granules but have no significant effects on the granular morphologies, indicating the damage to starch granules caused by irradiation proceeds from inside the granules. In terms of starch properties, gamma irradiation treatment decreases the viscosity, setback, breakdown, To, Tp, Tc, the enthalpy of crystalline melting, storage modulus, loss modulus, consistency coefficient and swelling ability of starches. In addition, gamma irradiation increases the b value, water absorption capacity, oil absorption capacity and solubility of starches. However, the results of the effects of irradiation on starch digestive, retrogradation and texture properties are not consistent in different studies. It may provide a reference for the application of irradiation in starch processing and modification.

Effect of gamma irradiation treatment on the antioxidant activity, phenolic compounds and flavonoid content of common buckwheat

Gamma irradiation is a non-thermal physical treatment with potential microbial decontamination efficiencies. In this study common buckwheat (Fagopyrum esculentum Moench) flour and grain were subjected to different dosages of gamma irradiation (2, 4, 6, 8 and 10 kGy). Non-irradiated sample is named as control. Antioxidant activity (AOA), total phenolic content (TPC), total flavonoid content (TFC), rutin and quercetin levels were measured in all samples. The values were higher in irradiated samples compared to control. Grain samples irradiated at 10 and flour samples at 8 showed higher AOA, TPC, TFC and rutin levels, respectively. The quercetin content did not change significantly. Irradiation at 2 kGy resulted lower values for all tests. In conclusion, gamma irradiation could be satisfactorily used as a novel preservative treatment in buckwheat.

Gamma irradiation and storage effects on quality and safety of Himalayan paprika (Waer)

The present study was conducted to investigate the effect of gamma irradiation treatment (control, 3, 6, 9 kGy) on the changes in capsaicinoids, carotenoids, phenolic acids and microbial load of traditional Himalayan paprika during storage under ambient conditions. HPLC (High Performance Liquid Chromatography) results revealed that total capsaicinoids and phenolic acids increased significantly (p ≤ 0.05) with gamma irradiation and decreased significantly (p ≤ 0.05) during storage. With storage, dihydrocapsaicin exhibited more decrease (23.3%) compared to capsaicin (21.0%) in 9 kGy irradiated samples. However, carotenoids decreased significantly (p ≤ 0.05) with respect to both gamma irradiation and storage. Among carotenoids, capsorubin showed less decrease (19.2%) with storage when compared to capsanthin (29.9%), zeaxanthin (28.5%), beta-carotene (29.5%) and beta-cryptoxanthin (29.5%) in 9 kGy irradiated samples. The use of gamma irradiation for microbial decontamination resulted in 2 log reduction in bacterial count and 3 log reduction in yeast and mold count at a dose of 3 kGy. However, in samples irradiated at doses 6 kGy and 9 kGy, no microbial growth was observed up to 9 months of storage. The study elucidates quality and safety retention of irradiated processed paprika, enabling its potential commercial application in food products as a culinary ingredient.

Effect of gamma irradiation treatment at phytosanitary dose level on physiological and consumer traits of Indian ber. Part 1. Cultivar ‘Umran’

We, study the effect of γ-irradiation on postharvest physiology, decay loss, consumer testing parameters and chilling injury index of Indian ber cv. ‘Umran’. Fresh fruits of original cultivar ‘Umran’ were purchased from research orchard. Fruits irradiated at 0 (as control), 0.4 or 1.0 kGy doses, and then cold stored (10 °C and 95% RH) for 35 d. Weight loss (WL), respiration rate, ethylene production, ripening index, firmness, chilling injury index and consumer testing parameters were tested during storage at 7 d interval. The results indicated that the application of irradiation successfully extended the postharvest marketable life of jujube fruit without any risk of disorder development. In comparison with control, irradiated fruit with 1.0 kGy, showed a significant reduction (P < 0.05) in WL, firmness, decay and ripening index. Moreover, irradiation caused a significant effect on consumer liking traits and chilling injury. In addition, irradiation also reduces the respiration and ethylene production rate however, ethylene peaks was delayed by 7 days at 1.0 kGy dose. Overall, irradiation dose at 1.0 kGy recommended as a postharvest treatment for a longer shelf life of Indian jujube.

The secondary structure of proteins in liquid, frozen, and dried egg-white samples: Effect of gamma irradiation treatment

ABSTRACTIn this study, the effect of gamma irradiation treatment on the secondary structure of the whole egg-white proteins was investigated. Liquid, frozen, and dried egg-white samples were subjected to gamma irradiation doses of 0, 1, 2, and 3 kGy. Protein secondary structures were determined by Attenuated Total Reflectance Fourier-Transform Infrared (ATR-FTIR) spectroscopy. In liquid egg-white samples, irradiation caused a conformational change from α-helix to disordered structure. Besides, a decrease in intermolecular β-sheet content was detected. On the other hand, no significant changes were observed in the secondary structure of frozen and dried egg-white samples. The significance of the results and their possible relationship to the viscosity decrease was also discussed. It was suggested that radiation-induced structural rearrangements may play a key role in the viscosity decrease.

Bio-physicochemical effects of gamma irradiation treatment for naphthenic acids in oil sands fluid fine tailings

Naphthenic acids (NAs) are persistent compounds that are components of most petroleum, including those found in the Athabasca oil sands. Their presence in freshly processed tailings is of significant environmental concern due to their toxicity to aquatic organisms. Gamma irradiation (GI) was used to reduce the toxicity and concentration of NAs in oil sands process water (OSPW) and fluid fine tailings (FFT). This investigation systematically studied the impact of GI on the biogeochemical development and progressive reduction of toxicity using laboratory incubations of fresh and aged tailings under anoxic and oxic conditions. GI reduced NA concentrations in OSPW by up to 97% in OSPW and in FFT by 85%. The GI-treated FFT exhibited increased rates of biogeochemical change, dependent on the age of the tailings source. Dissolved oxygen (DO) flux was enhanced in GI-treated FFT from fresh and aged source materials, whereas hydrogen sulfide (HS−) flux was stimulated only in the fresh FFT. Acute toxicity to Vibrio fischeri was immediately reduced following GI treatment of fresh OSPW. GI treatment followed by 4-week incubation reduced toxicity of aged OSPW to V. fischeri.

Effect of Gamma Irradiation on Physicochemical Properties of Brown Rice

Abstract Brown rice was exposed to 60Co source at 0, 2, 4, 6, 8 or 10 kGy doses and the effect of gamma irradiation treatment on physicochemical properties were investigated. L* value of brown rice was decreased with increase of irradiation dose, whereas a* and b* values increased. The results showed the decrease of kernel hardness, amylose content and pasting properties considerably with irradiation treatment. A-type diffraction pattern was observed in non-irradiated and irradiated rice samples and crystallinity was decreased with irradiation dose. Raman spectrometry showed the decrease of Raman band intensity at higher irradiation doses. Thermal properties of rice samples were decreased slightly after irradiation treatment. Pearson’s correlation studies revealed that irradiation dose was positively correlated with b* value and negatively correlated with amylose content and pasting properties.

Developmental inhibition of gamma irradiation on the peach fruit moth Carposina sasakii (Lepidoptera: Carposinidae)

Ionizing irradiation is a useful technique for disinfestation under plant quarantine as well as post-harvest management. Effects of gamma irradiation treatment were tested on different developmental events of Carposina sasakii, which is a serious pest of various orchard crops. Apple fruits infested by C. sasakii were irradiated by gamma rays ranging from 0 to 300Gy. Inhibition rates were determined on behavioral events related to development, including larval exit from apples, cocoon formation, adult eclosion, and oviposition. Failure rates of all these developmental events increased with increasing doses of irradiation. Rates of larval exit from apples and cocoon formation decreased to 13.2% and 1.7%, respectively, at 300Gy. However, the adult eclosion rate decreased to 5.4% at 100Gy and was completely inhibited at doses greater than 150Gy. LD99 values for the inhibition of cocoon formation and adult emergence was estimated into 313.4 and 191.0Gy. Furthermore, adults developed from irradiated larvae completely failed to lay eggs. Thus, irradiation of infested apples at doses of 200Gy and higher completely inhibited the next generation of C. sasakii. Our results suggest that gamma irradiation treatment would be a promising technique for the control of C. sasakii.

Effect of Gamma Irradiation Treatment and Storage on Physico-chemical, Microbial and Sensory Quality of Minimally Processed Pineapple (Ananas comosus)

Aims: The aim of the study was to assess the effect of gamma irradiation dose on quality attributes of minimally processed pineapple. Study Design: Physico-chemical quality parameters such as Total Soluble Solids (TSS), Titratable Acidity (TA), pH, Total Sugars (TS), Reducing Sugars (RS), Vitamin C, as well as Sensory and microbial quality of irradiated cut pineapples were studied over a period of 12 days at 5oC. Place and Duration of Study: This study was carried out at the Radiation Technology Center of Biotechnology and Nuclear Agriculture Research Institute, between May and Original Research Article

Effect of gamma irradiation treatment at phytosanitary dose levels on the quality of ‘Lane Late’ navel oranges

The objectives of this study were to determine the dose tolerance of ‘Lane Late’ navel oranges (Citrus sinensis L. Osbeck) to irradiation for phytosanitary purposes, identify the sensory attributes that may be affected by the treatment, and determine which changes, if any, influence consumer liking. ‘Lane Late’ navel oranges on Carrizo citrange (C. sinensis Poncirus trifoliate) rootstock were irradiated at target dose levels of 200, 400 and 600Gy (actual absorbed doses were in the range of 100–300, 300–500, and 500–700Gy, respectively) then stored for 1d at 5°C, 3 weeks at 5°C (to simulate sea shipment to Asia) or 4 weeks (3 weeks at 5°C and 1 week at 20°C to simulate distribution to retail following sea shipment). Trained sensory panelists found increased pitting and visual damage in oranges treated at doses of 400 and 600Gy. Consumer liking scores for appearance were significantly lower for oranges treated at 400Gy, however, their overall liking scores for those same oranges were not significantly different than control. Color, total phenolic content, vitamin C and ORAC (oxygen radical absorbance capacity) values were not affected by irradiation. Dose effects were seen in terms of visual damage, increased weight loss and increased concentration of certain volatiles and as well as decreased SSC (soluble solids concentration) at doses 400 and 600Gy. The primary effect of irradiation on fruit quality was external damage and pitting at doses of 400 and 600Gy. Further research should consider pack configuration and/or combination treatments to possibly mitigate negative irradiation effects on appearance of the fruit.