1
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Gao H, Ye S, Liu Y, Fan X, Yin C, Liu Y, Liu J, Qiao Y, Chen X, Yao F, Shi D. Transcriptome analysis provides insight into gamma irradiation delaying quality deterioration of postharvest Lentinula edodes during cold storage. FOOD CHEMISTRY. MOLECULAR SCIENCES 2023; 6:100172. [PMID: 37213208 PMCID: PMC10199187 DOI: 10.1016/j.fochms.2023.100172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 04/27/2023] [Accepted: 05/06/2023] [Indexed: 05/23/2023]
Abstract
To better determine how gamma irradiation (GI) improves abiotic stress resistance, a transcriptome analysis of postharvest L. edodes in response to 1.0 kGy GI was conducted, and further the underlying mechanism of GI in delaying quality deterioration over 20 d of cold storage was explored. The results suggested that GI was involved in multiple metabolic processes in irradiated postharvest L. edodes. In comparison with the control group, the GI group contained 430 differentially expressed genes, including 151 upregulated genes and 279 downregulated genes, which unveiled characteristic expression profiles and pathways. The genes involved in the pentose phosphate pathway were mainly upregulated and the expression level of the gene encoding deoxy-D-gluconate 3-dehydrogenase was 9.151-fold higher. In contrast, the genes related to other energy metabolism pathways were downregulated. Concurrently, GI inhibited the expression of genes associated with delta 9-fatty acid desaturase, ribosomes, and HSP20; thus, GI helped postpone the degradation of lipid components, suppress transcriptional metabolism and regulate the stress response. Additionally, the metabolic behavior of DNA repair induced by GI intensified by noticeable upregulation. These regulatory effects could play a potential and nonnegligible role in delaying the deterioration of L. edodes quality. The results provide new information on the regulatory mechanism of postharvest L. edodes when subjected to 1.0 kGy GI during cold storage.
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Affiliation(s)
- Hong Gao
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Shuang Ye
- School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan 430068, China
| | - Yani Liu
- School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan 430068, China
| | - Xiuzhi Fan
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Chaomin Yin
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Ying Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jingyu Liu
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Yu Qiao
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Xueling Chen
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Fen Yao
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Defang Shi
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
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2
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Shik AV, Skorobogatov EV, Bliznyuk UA, Chernyaev AP, Avdyukhina VM, Yu Borschegovskaya P, Zolotov SA, Baytler MO, Doroshenko IA, Podrugina TA, Beklemishev MK. Estimation of doses absorbed by potato tubers under electron beam or X-ray irradiation using an optical fingerprinting strategy. Food Chem 2023; 414:135668. [PMID: 36841105 DOI: 10.1016/j.foodchem.2023.135668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Revised: 01/04/2023] [Accepted: 02/08/2023] [Indexed: 02/15/2023]
Abstract
High-energy electron beam and X-ray processing of foods can be used for extending their storage life and for combating pests and pathogens. Several instrumental techniques are used to estimate irradiation doses in foods, but these methods are complex and laborious, require expensive equipment, and do not always allow to determine low doses. This study was aimed at developing simple methods for detecting irradiation in potato tubers and for dose estimation. We used a "fingerprinting" strategy that does not involve quantitation of any compound; instead, the rate of indicator reactions involving carbocyanine dyes is measured. The dye content was monitored by its near-infrared fluorescence intensity and visible-light absorption. Potatoes not subjected to treatment and those irradiated with different doses (10, 100, 1000, 5000, or 10,000 Gray) could be distinguished by linear discriminant analysis. Thus, the order of magnitude of the absorbed dose can be estimated with 89% ± 3% accuracy for a mixture of tubers of two potato varieties irradiated with an electron beam or with 95% ± 8% accuracy for one variety irradiated with an X-ray source.
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Affiliation(s)
- Anna V Shik
- Department of Chemistry, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia.
| | - Evgenii V Skorobogatov
- Department of Chemistry, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia
| | - Ulyana A Bliznyuk
- Physics Department, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia; Skobeltsyn Institute of Nuclear Physics, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia.
| | - Alexander P Chernyaev
- Physics Department, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia; Skobeltsyn Institute of Nuclear Physics, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia.
| | | | - Polina Yu Borschegovskaya
- Physics Department, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia; Skobeltsyn Institute of Nuclear Physics, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia.
| | - Sergey A Zolotov
- Physics Department, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia; Skobeltsyn Institute of Nuclear Physics, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia
| | - Maksim O Baytler
- Department of Chemistry, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia
| | - Irina A Doroshenko
- Department of Chemistry, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia
| | - Tatyana A Podrugina
- Department of Chemistry, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia.
| | - Mikhail K Beklemishev
- Department of Chemistry, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia.
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3
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Mohamed EFE, Hafez AESE, Seadawy HG, Elrefai MFM, Abdallah K, El Bayomi RM, Mansour AT, Bendary MM, Izmirly AM, Baothman BK, Alwutayd KM, Mahmoud AFA. Irradiation as a Promising Technology to Improve Bacteriological and Physicochemical Quality of Fish. Microorganisms 2023; 11:1105. [PMID: 37317079 DOI: 10.3390/microorganisms11051105] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2023] [Revised: 04/13/2023] [Accepted: 04/20/2023] [Indexed: 06/16/2023] Open
Abstract
Fish is an excellent source of protein and other essential minerals and vitamins; nevertheless, several food-borne disease outbreaks have been linked to the consumption of different types of fish. Therefore, we aimed to overcome these health threats by evaluating gamma radiation as a good fish preservation method. The aerobic plate count (APC), identification of most common pathogenic bacteria, organoleptic properties, proximate composition, and other chemical evaluations were detected in both untreated and gamma-treated fish. The overall grades of organoleptic evaluations ranged from good to very good. Fortunately, the overall chemical analysis of all examined fish samples was accepted. For the untreated fish samples, the APC was within and above the permissible limit (5 × 107 CFU/g). Pathogenic bacteria were detected with a high prevalence rate, especially S. aureus, which was found in high percentages among examined untreated fish samples. Regarding the treated fish samples, APC and pathogenic bacterial counts were reduced in a dose-dependent manner, and the irradiation at dose 5 KGy resulted in complete eradication of the aerobic plate count (not detectable) with a mean reduction percentage equal to 100%. However, gamma irradiation has no significant effect on proximate composition; particularly, carbohydrates, proteins, and lipids were not significantly affected by low and medium doses of radiation. Therefore, gamma irradiation is a highly effective fish preservation method without any effect on fish quality. Additionally, gamma irradiation as a cold process is an attractive technology for solving the problem arising from fish-borne pathogens, and it has been purposed in this study as a cheap and safe method for reducing microbial contamination of fish.
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Affiliation(s)
- Eman F E Mohamed
- Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
| | - Abd El-Salam E Hafez
- Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
| | - Hanan G Seadawy
- Agriculture Research Center (ARC), Animal Health Research Institute (AHRI), Dokki, Giza 3751254, Egypt
| | - Mohamed F M Elrefai
- Department of Anatomy, Histology, Physiology and Biochemistry, Faculty of Medicine, Hashemite University, Zarqa 13110, Jordan
- Department of Anatomy and Embryology, Faculty of Medicine, Ain Shams University, Cairo 11566, Egypt
| | - Karima Abdallah
- Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
| | - Rasha M El Bayomi
- Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
| | - Abdallah Tageldein Mansour
- Animal and Fish Production Department, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Saudi Arabia
- Fish and Animal Production Department, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
| | - Mahmoud M Bendary
- Department of Microbiology and Immunology, Faculty of Pharmacy, Port Said University, Port Said 42511, Egypt
| | - Abdullah M Izmirly
- Department of Medical Laboratory Science, Faculty of Applied Medical Science, King Abdulaziz University, P.O. Box 80216, Jeddah 21589, Saudi Arabia
- Special Infectious Agents Unit-BSL3, King Fahd Medical Research Center, King Abdul-Aziz University, Jeddah 21589, Saudi Arabia
| | - Bandar K Baothman
- Department of Medical Laboratory Technology, Faculty of Applied Medical Sciences in Rabigh, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Khairiah Mubarak Alwutayd
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Abdallah F A Mahmoud
- Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
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Kaur J, Singh Z, Shah HMS, Mazhar MS, Hasan MU, Woodward A. Insights into phytonutrient profile and postharvest quality management of jackfruit: A review. Crit Rev Food Sci Nutr 2023; 64:6756-6782. [PMID: 36789587 DOI: 10.1080/10408398.2023.2174947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
Abstract
Jackfruit (Artocarpus heterophyllus Lam.), also known as 'vegetarian's meat', is an excellent source of carbohydrates, protein, fiber, vitamins, minerals, and several phytochemicals. It is a climacteric fruit that exhibits an increase in ethylene biosynthesis and respiration rate during fruit ripening. The market value of jackfruit is reduced due to the deterioration of fruit quality during storage and transportation. There is a lack of standardized harvest maturity index in jackfruit, where consequently, fruit harvested at immature or overmature stages result in poor quality ripe fruit with short storage life. Other factors responsible for its short postharvest life relate to its highly perishable nature, chilling sensitivity and susceptibility to fruit rot which result in significant qualitative and quantitative losses. Various postharvest management techniques have been adopted to extend the storage life, including cold storage, controlled atmosphere storage, modified atmosphere packaging, edible coatings, chemical treatment, and non-chemical alternatives. Diversified products have been prepared from jackfruit to mitigate such losses. This comprehensive review highlights the nutritional profile, fruit ripening physiology, pre and postharvest quality management, and value addition of jackfruit as well as the way forward to reduce postharvest losses in the supply chain.
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Affiliation(s)
- Jashanpreet Kaur
- School of Science, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Zora Singh
- School of Science, Edith Cowan University, Joondalup, Western Australia, Australia
| | | | - Muhammad Sohail Mazhar
- Department of Industry, Tourism and Trade, Northern Territory, Darwin, Northern Territory, Australia
- College of Engineering IT & Environment, Charles Darwin University, Casuarina, Northern Territory, Australia
| | - Mahmood Ul Hasan
- School of Science, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Andrew Woodward
- School of Science, Edith Cowan University, Joondalup, Western Australia, Australia
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5
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Liu J, Zhao S, Wang F, Long T, Chen B, Wang D, Gao P. The effect of electron beam irradiation on the microbial stability and quality characteristics of vacuum‐packaged ready‐to‐eat potato. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Jikai Liu
- School of Life Science and Engineering Southwest University of Science and Technology Mianyang People's Republic of China
| | - Shuncheng Zhao
- School of Life Science and Engineering Southwest University of Science and Technology Mianyang People's Republic of China
| | - Fei Wang
- School of Life Science and Engineering Southwest University of Science and Technology Mianyang People's Republic of China
| | - Tao Long
- School of Life Science and Engineering Southwest University of Science and Technology Mianyang People's Republic of China
| | - Banglan Chen
- School of Life Science and Engineering Southwest University of Science and Technology Mianyang People's Republic of China
| | - Dan Wang
- School of Life Science and Engineering Southwest University of Science and Technology Mianyang People's Republic of China
| | - Peng Gao
- Institute of biotechnology Sichuan Institute of Atomic Energy Chengdu People's Republic of China
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6
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Olaimat AN, Al-Nabulsi AA, Osaili TM, Al-Holy M, Abu Ghoush M, Alkhalidy H, Jaradat ZW, Ayyash M, Holley RA. Inactivation of stressed Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes in hummus using low dose gamma irradiation. J Food Sci 2022; 87:845-855. [PMID: 35040133 DOI: 10.1111/1750-3841.16036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 12/13/2021] [Accepted: 12/17/2021] [Indexed: 11/28/2022]
Abstract
Hummus is a popular dip in the Middle East region prepared by mixing the boiled chickpeas with tahini and other ingredients, and because its consumption has increased world-wide some notoriety has developed following an increase in the incidence of hummus-related illness outbreaks and recalls. The objectives of the current research were (i) to study the efficiency of low dose gamma irradiation to inhibit Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in hummus, and (ii) to assess the effect of environmental stresses namely cold, heat, and desiccation on the resistance of these pathogens to gamma irradiation. The samples of hummus were prepared and then individually inoculated with approximately 7.0 log CFU/g of unstressed or cold-, heat-, or desiccated-stressed cocktail cultures of each of E. coli O157:H7, S. enterica, and L. monocytogenes. The inoculated samples were then exposed to gamma irradiation at doses of 0.1 to 0.6 kGy. The numbers of unstressed E. coli O157:H7, S. enterica, and L. monocytogenes were decreased by 0.6-3.9, 0.7-2.9, and 1.0-3.0 log CFU/g, respectively, by irradiation treatment. The resistance of E. coli O157:H7 to gamma irradiation was not affected by desiccation, heat, and cold stresses. However, the pre-exposure of S. enterica and L. monocytogenes cells to these stresses reduced their resistance toward gamma irradiation. PRACTICAL APPLICATION: Gamma irradiation is a non-thermal treatment that can be used in food processing to ensure food safety and quality. The current study proved that low levels (≤0.6 kGy) of gamma irradiation can effectively decrease the risk of unstressed and cold-, heat-, or desiccation-stressed Salmonella enterica, Listeria monocytogenes, or Escherichia coli O157:H7 in hummus.
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Affiliation(s)
- Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa, 13133, Jordan
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, 22110, Jordan
| | - Tareq M Osaili
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, 22110, Jordan.,Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, P.O Box 27272, Sharjah, United Arab Emirates
| | - Murad Al-Holy
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa, 13133, Jordan
| | - Mahmoud Abu Ghoush
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa, 13133, Jordan.,Science of Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, P.O. Box 64141, Abu Dhabi, United Arab Emirates
| | - Hana Alkhalidy
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, 22110, Jordan
| | - Ziad W Jaradat
- Department of Biotechnology and Genetic Engineering, Faculty of Science and Arts, Jordan University of Science and Technology, Irbid, 22110, Jordan
| | - Mutamed Ayyash
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Richard A Holley
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
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7
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Sharma P, Sharma SR, Dhall RK, Mittal TC, Chavan P. Pyramided effects of γ‐irradiation, packaging, and low‐temperature storage on quality, sensory and microbial attributes of minimally processed onion rings. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pallavi Sharma
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology Punjab Agricultural University Ludhiana India
| | - S. R. Sharma
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology Punjab Agricultural University Ludhiana India
| | - R. K. Dhall
- Department of Vegetable Science College of Horticulture and Forestry Punjab Agricultural University Ludhiana India
| | - T. C. Mittal
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology Punjab Agricultural University Ludhiana India
| | - Prasad Chavan
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology Punjab Agricultural University Ludhiana India
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8
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Tsikrika K, Tzima K, Rai DK. Recent advances in anti‐browning methods in minimally processed potatoes—A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16298] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Konstantina Tsikrika
- Department of Food Biosciences Teagasc Food Research Centre Dublin Ireland
- Laboratory of Food Microbiology and Biotechnology Department of Food Science and Technology Agricultural University of Athens Athens Greece
| | - Katerina Tzima
- Department of Food Biosciences Teagasc Food Research Centre Dublin Ireland
| | - Dilip K. Rai
- Department of Food Biosciences Teagasc Food Research Centre Dublin Ireland
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9
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BERRIOS-RODRIGUEZ A, OLANYA OM, UKUKU DO, NIEMIRA BA, MUKHOPADHYAY S, ORELLANA LE. Gamma radiation effects on the survival and reduction of Listeria monocytogenes on carrot and tomato. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.17622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Cordeiro MWS, Mouro DMM, Dos Santos ID, Wagner R. Effect of gamma irradiation on the quality characteristics of frozen yacare caiman (Caiman crocodilus yacare) meat. Meat Sci 2021; 185:108728. [PMID: 34979478 DOI: 10.1016/j.meatsci.2021.108728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 12/20/2021] [Accepted: 12/21/2021] [Indexed: 11/25/2022]
Abstract
This study investigated the effect of gamma irradiation (0, 3 and 5 kGy) on the quality characteristics of yacare caiman (Caiman crocodilus yacare) meat under typical storage and commercialization conditions (-18 °C for 150 days). The overall quality characteristics (texture profile, TBARS values, water-holding capacity and cooking loss) of the irradiated samples were not significantly affected (P > 0.05) during frozen storage. However, irradiation promoted the formation of volatile compounds from lipid oxidation known to be important markers in meat odor, particularly hexanal, pentanal and 1-hexanol, in samples treated with 5 kGy after 150 days of frozen storage. The results obtained indicate the need for further research to determine the effect of the doses tested on the sensory attributes of yacare caiman meat.
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Affiliation(s)
- Madison Willy Silva Cordeiro
- Federal Institute of Education, Science and Technology of Mato Grosso, Rodovia MT-235, km 12, 78360-000 Campo Novo do Parecis, MT, Brazil.
| | - Diego Michel Matochi Mouro
- Federal Institute of Education, Science and Technology of Mato Grosso, Rodovia MT-235, km 12, 78360-000 Campo Novo do Parecis, MT, Brazil
| | - Ingrid Duarte Dos Santos
- Federal University of Santa Maria (UFSM), Department of Technology and Food Science, Avenida Roraima n° 1000, 97015-900 Santa Maria, RS, Brazil
| | - Roger Wagner
- Federal University of Santa Maria (UFSM), Department of Technology and Food Science, Avenida Roraima n° 1000, 97015-900 Santa Maria, RS, Brazil
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11
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Berrios‐Rodriguez A, Olanya OM, Niemira BA, Ukuku DO, Mukhopadhyay S, Orellana LE. Gamma radiation treatment of postharvest produce for
Salmonella enterica
reduction on baby carrot and grape tomato. J Food Saf 2021. [DOI: 10.1111/jfs.12951] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | | | | | | | | | - Lynette E. Orellana
- Department of Agroenvironmental Science, Food Science and Technology University of Puerto‐Rico Mayaguez Puerto Rico
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12
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Morozov VN, Mukhin AN, Kolyvanova MA, Belousov AV, Bushmanov YA, Grebennikova TV, Samoylov AS. Radiation Inactivation of Coronavirus Infection Pathogen by the Example of Transmissible Gastroenteritis Virus. Biophysics (Nagoya-shi) 2021; 66:589-595. [PMID: 34667331 PMCID: PMC8518271 DOI: 10.1134/s000635092104014x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 01/25/2021] [Accepted: 01/26/2021] [Indexed: 11/23/2022] Open
Abstract
In recent years, members of the Coronaviridae family have caused outbreaks of respiratory diseases (MERS, SARS, and COVID-19). At the same time, the potential of radiation-induced inactivation of this group of viruses have been little studied, although radiation technologies can be widely used both in the processing of personal protective equipment and in the sterilization of vaccines. In the present work, the effect of 10 MeV electron beams and 7.6 MeV bremsstrahlung on the coronavirus infection pathogen (transmissible gastroenteritis virus) has been studied in vitro. In the given experimental conditions, irradiation with photons turned out to be more effective. The virus-containing suspension frozen at -86°C was the most resistant to radiation: the dose required for complete inactivation of the virus in this case was from 15 kGy, while for the liquid suspension and lyophilized form the sterilizing dose was from 10 kGy. At lower radiation doses for all samples during passaging in cell culture, residual infectious activity of the virus was observed. These differences in the efficiency of inactivation of liquid and frozen virus-containing samples indicate a significant contribution of the direct effect of radiation.
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Affiliation(s)
- V. N. Morozov
- Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, 119334 Moscow, Russia
| | - A. N. Mukhin
- Gamaleya Federal Research Center for Epidemiology and Microbiology, 123098 Moscow, Russia
| | - M. A. Kolyvanova
- Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, 119334 Moscow, Russia
- Burnasyan Federal Medical Biophysical Center, Federal Medical Biological Agency, 123182 Moscow, Russia
| | - A. V. Belousov
- Burnasyan Federal Medical Biophysical Center, Federal Medical Biological Agency, 123182 Moscow, Russia
| | - Y. A. Bushmanov
- Burnasyan Federal Medical Biophysical Center, Federal Medical Biological Agency, 123182 Moscow, Russia
| | - T. V. Grebennikova
- Gamaleya Federal Research Center for Epidemiology and Microbiology, 123098 Moscow, Russia
| | - A. S. Samoylov
- Burnasyan Federal Medical Biophysical Center, Federal Medical Biological Agency, 123182 Moscow, Russia
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13
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Abrera GB, Sagum RS, Diano GT, Pares FO, Feliciano CP. Radiation sensitivity and inactivation of antibiotic-resistant Salmonella spp. in fresh chicken legs. Radiat Phys Chem Oxf Engl 1993 2021. [DOI: 10.1016/j.radphyschem.2021.109532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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14
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Abdelshafy AM, Luo Z, Belwal T, Ban Z, Li L. A Comprehensive Review on Preservation of Shiitake Mushroom (Lentinus Edodes): Techniques, Research Advances and Influence on Quality Traits. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1967381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Asem Mahmoud Abdelshafy
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
- Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University – Assiut Branch, Assiut, Egypt
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Tarun Belwal
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
| | - Zhaojun Ban
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China
| | - Li Li
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
- Department of Ningbo Research Institute, Zhejiang University, Ningbo, China
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15
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Rodrigues JP, de Souza Coelho CC, Soares AG, Freitas-Silva O. Current technologies to control fungal diseases in postharvest papaya (Carica papaya L.). BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102128] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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16
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Mohammad‐Razdari A, Ebrahimi R, Zarein M, Mahfeli M, Yoosefian SH. Investigation of
60
Co
gamma irradiation on dehydration kinetics: A case study of apple slices. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Rahim Ebrahimi
- Department of Biosystems Engineering Shahrekord University Shahrekord Iran
| | - Mohammad Zarein
- Biosystems Engineering Department Tarbiat Modares University Tehran Iran
| | - Mandana Mahfeli
- Biosystems Engineering Department Tarbiat Modares University Tehran Iran
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17
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Wang Y, Wu J, Liu B, Xia Y, Lin Q. Migration of polymer additives and radiolysis products from irradiated PET/PE films into a food simulant. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107886] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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18
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Paithankar JG, Ghodke TS, Patil RK. Insight into the evolutionary profile of radio-resistance among insects having intrinsically evolved defence against radiation toxicity. Int J Radiat Biol 2021; 98:1012-1024. [PMID: 33264042 DOI: 10.1080/09553002.2020.1859153] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Ionizing radiation (IR) has wide-ranging applications in various fields. In agriculture, pest control is one of the important applications, because insect pests have become a threat to the global agriculture industry. IR are used routinely to prevent crop loss and to protect stored food commodities. Radio-sterilization and disinfestation treatments are commonly used procedures for insect pest control. From various studies on insect radio-sterilization and disinfestation, it has been established that compared to vertebrates' insects have high levels of radiation resistance. Therefore, to achieve adequate radio-sterilization/disinfestation; exposure to high doses of IR is necessary. However, studies over decades made a presumption that radiation resistance is general among insects. Recent studies have shown that some insect orders are having high IR resistance and some insect orders are sensitive to IR. These studies have clarified that radiation resistance is not uniform throughout insect class. The present review is an attempt to insight at the evolutionary profile of insect species studied for radio-sterilization and disinfestation treatment and are having the trait of radio-resistance. From various studies on insect radiation resistance and after phylogenetic analysis of insect species it appears that the evolutionary near species have drastically different levels of radio-resistance and trait of radiation resistance appears to be independent of insect evolution.
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Affiliation(s)
- Jagdish Gopal Paithankar
- Division of Environmental Health and Toxicology, Nitte University Centre for Science Education and Research (NUCSER), Nitte (Deemed to be University), Mangalore, India
| | - Tanhaji Sandu Ghodke
- Centre for Applications of Radioisotopes and Radiation Technology (CARRT), Mangalore University, Mangalore, India.,Department of Applied Zoology, Mangalore University, Mangalore, India
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19
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Xiang W, Wang HW, Sun DW. Phytohormones in postharvest storage of fruit and vegetables: mechanisms and applications. Crit Rev Food Sci Nutr 2020; 61:2969-2983. [PMID: 33356468 DOI: 10.1080/10408398.2020.1864280] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
As a ubiquitous and essential part of phytophysiology, phytohormones have attracted tremendous attention for effective regulation of development and senescence of agricultural products. However, the postharvest mechanisms of phytohormones have not been thoroughly understood. This review provides an overview of common phytohormones for extending the shelf life of fruit and vegetables. The modulation principles are discussed in detail based on defence gene expression activation, sensitivity of senescence-related phytohormones inhibition, antioxidant enzymes activity stimulation, and cell membrane integrity maintenance. The applications of jasmonates, salicylic acids, cytokinins, gibberellins, polyamines, and brassinosteroids in preserving fruit and vegetables based on defence signaling network stimulation, senescence-related phytohormones expression or sensitivity repression, as well as antioxidant system enhancement and cell membrane integrity sustentation are introduced. The challenges and problems to be solved are discussed, and new trends of expanding lifespan by combining phytohormones with other treatments are also suggested. Although phytohormones have been demonstrated to have promising efforts in maintaining agricultural products, more novel and effective combination treatments should be developed to complement each other.
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Affiliation(s)
- Wenjuan Xiang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Hsiao-Wen Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Ireland
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20
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Al-Qadiri H, Amr A, Al-Holy MA, Shahein M. Effect of gamma irradiation against microbial spoilage of hummus preserved under refrigerated storage. FOOD SCI TECHNOL INT 2020; 27:598-607. [PMID: 33283540 DOI: 10.1177/1082013220975891] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The current study aimed to evaluate the preservation of hummus packed in laminated pouches to extend its shelf life for a period of 35 d using a combined treatment of gamma irradiation and refrigerated storage. The effects of different irradiation doses (0, 0.1, 1.5 and 2.5 kGy) and refrigeration (4 °C) against microbial spoilage were investigated. Microbial criteria of total mesophilic aerobic counts, lactic acid bacterial counts, and yeasts and molds decreased significantly (P ≤ 0.05) in a dose dependent manner. Furthermore, dose of 2.5 kGy decreased the lactic acid bacteria counts to undetectable levels for the first 10 d of storage. Although microbial load increased during 35 d of refrigerated storage, samples treated with doses of 1.5 and 2.5 kGy showed a good microbial quality that complies with microbial limits set by national and international authorities for ready to eat foods. Furthermore, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Enterococcus faecalis and coliform bacteria were not detected in the irradiated samples as well as in the controls. It was observed that a dose ≥1.5 kGy combined with refrigerated storage at 4 °C could be used to extend the shelf life of hummus samples in laminated pouches up to 35 d.
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Affiliation(s)
- Hamzah Al-Qadiri
- Department of Nutrition and Food Technology, School of Agriculture, The University of Jordan, Amman, Jordan
| | - Ayed Amr
- Department of Nutrition and Food Technology, School of Agriculture, The University of Jordan, Amman, Jordan
| | - Murad A Al-Holy
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, Hashemite University, Zarqa, Jordan
| | - Mohammed Shahein
- Department of Nutrition and Food Technology, School of Agriculture, The University of Jordan, Amman, Jordan
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21
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Evaluation of physicochemical characteristics in cherry tomatoes irradiated with 60Co gamma-rays on post-harvest conservation. Radiat Phys Chem Oxf Engl 1993 2020. [DOI: 10.1016/j.radphyschem.2020.109139] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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The effect of cannabis dry flower irradiation on the level of cannabinoids, terpenes and anti-cancer properties of the extracts. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101736] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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23
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Jerushalmi S, Maymon M, Dombrovsky A, Freeman S. Effects of cold plasma, gamma and e-beam irradiations on reduction of fungal colony forming unit levels in medical cannabis inflorescences. J Cannabis Res 2020; 2:12. [PMID: 33526086 PMCID: PMC7819314 DOI: 10.1186/s42238-020-00020-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Accepted: 02/18/2020] [Indexed: 11/23/2022] Open
Abstract
Background The use of medical cannabis (MC) in the medical field has been expanding over the last decade, as more therapeutic beneficial properties of MC are discovered, ranging from general analgesics to anti-inflammatory and anti-bacterial treatments. Together with the intensified utilization of MC, concerns regarding the safety of usage, especially in immunocompromised patients, have arisen. Similar to other plants, MC may be infected by fungal plant pathogens (molds) that sporulate in the tissues while other fungal spores (nonpathogenic) may be present at high concentrations in MC inflorescences, causing a health hazard when inhaled. Since MC is not grown under sterile conditions, it is crucial to evaluate current available methods for reduction of molds in inflorescences that will not damage the active compounds. Three different sterilization methods of inflorescences were examined in this research; gamma irradiation, beta irradiation (e-beam) and cold plasma to determine their efficacy in reduction of fungal colony forming units (CFUs) in vivo. Methods The examined methods were evaluated for decontamination of both uninoculated and artificially inoculated Botrytis cinerea MC inflorescences, by assessing total yeast and mold (TYM) CFU levels per g plant tissue. In addition, e-beam treatment was also tested on naturally infected commercial MC inflorescences. Results All tested methods significantly reduced TYM CFUs at the tested dosages. Gamma irradiation reduced CFU levels by approximately 6- and 4.5-log fold, in uninoculated and artificially inoculated B. cinerea MC inflorescences, respectively. The effective dosage for elimination of 50% (ED50)TYM CFU of uninoculated MC inflorescence treated with e-beam was calculated as 3.6 KGy. In naturally infected commercial MC inflorescences, e-beam treatments reduced TYM CFU levels by approximately 5-log-fold. A 10 min exposure to cold plasma treatment resulted in 5-log-fold reduction in TYM CFU levels in both uninoculated and artificially inoculated B. cinerea MC inflorescences. Conclusions Although gamma irradiation was very effective in reducing TYM CFU levels, it is the most expensive and complicated method for MC sterilization. Both e-beam and cold plasma treatments have greater potential since they are cheaper and simpler to apply, and are equally effective for MC sterilization.
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Affiliation(s)
- Shachar Jerushalmi
- Department of Plant Pathology and Weed Research, The Volcani Center, Agriculture Research Organization, 7505101, Rishon Lezion, Israel.,The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, 7610001, Rehovot, Israel
| | - Marcel Maymon
- Department of Plant Pathology and Weed Research, The Volcani Center, Agriculture Research Organization, 7505101, Rishon Lezion, Israel
| | - Aviv Dombrovsky
- Department of Plant Pathology and Weed Research, The Volcani Center, Agriculture Research Organization, 7505101, Rishon Lezion, Israel
| | - Stanley Freeman
- Department of Plant Pathology and Weed Research, The Volcani Center, Agriculture Research Organization, 7505101, Rishon Lezion, Israel.
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24
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25
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Mohan V, Wibisono R, de Hoop L, Summers G, Fletcher GC. Identifying Suitable Listeria innocua Strains as Surrogates for Listeria monocytogenes for Horticultural Products. Front Microbiol 2019; 10:2281. [PMID: 31649633 PMCID: PMC6794387 DOI: 10.3389/fmicb.2019.02281] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Accepted: 09/18/2019] [Indexed: 11/13/2022] Open
Abstract
A laboratory-based study testing 9 Listeria innocua strains independently and a cocktail of 11 Listeria monocytogenes strains was carried out. The aim was to identify suitable L. innocua strain(s) to model L. monocytogenes in inactivation experiments. Three separate inactivation procedures and a hurdle combination of the three were employed: thermal inactivation (55°C), UV-C irradiation (245 nm), and chemical sanitizer (TsunamiTM 100, a mixture of acetic acid, peroxyacetic acid, and hydrogen peroxide). The responses were strain dependent in the case of L. innocua with different strains responding differently to different regimes and L. innocua isolates generally responded differently to the L. monocytogenes cocktail. In the thermal inactivation treatment, inactivation of all strains including the L. monocytogenes cocktail plateaued after 120 min. In the case of chemical sanitizer, inactivation could be achieved at concentrations of 10 and 20 ppm with inactivation increasing with contact time up to 8 min, beyond which there was no significant benefit. All L. innocua strains except PFR16D08 were more sensitive than the L. monocytogenes cocktail to the hurdle treatment. PFR16D08 almost matched the resistance of the L. monocytogenes cocktail but was much more resistant to the individual treatments. A cocktail of two L. innocua strains (PFR 05A07 and PFR 05A10) had the closest responses to the hurdle treatment to those of the L. monocytogenes cocktail and is therefore recommended for hurdle experiments.
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Affiliation(s)
| | | | | | | | - Graham C. Fletcher
- Food Safety and Preservation Team, The New Zealand Institute for Plant & Food Research Limited, Auckland, New Zealand
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26
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Fujiwara T, Fukui N, Kitagawa Y, Kajimura K, Obana H, Ishikawa E, Furuta M, Takatori S. Estimation of Irradiation Doses of Raw Beef Liver Samples using 5,6-Dihydrothymidine as an Irradiation Marker. ACS OMEGA 2019; 4:12325-12332. [PMID: 31460350 PMCID: PMC6682059 DOI: 10.1021/acsomega.9b01357] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Accepted: 07/05/2019] [Indexed: 06/10/2023]
Abstract
The quantities of (5S)- and (5R)-5,6-dihydrothymidine (total DHdThd) in frozen beef liver samples were compared between those irradiated by an electron beam (EB) and those subjected to γ-irradiation. DNA extracted from the samples was enzymatically digested to nucleosides and analyzed by liquid chromatography-tandem mass spectrometry for total DHdThd and 2'-deoxythymidine (dThd). Total DHdThd was formed radiospecifically and dose-dependently and the dose-response curves of the ratio of total DHdThd to dThd (total DHdThd/dThd) were similar for both the EB- and γ-irradiated samples. The total DHdThd/dThd was stable after long-term storage (4 months) at -20 °C and the followed heat treatment in a microwave oven. The total DHdThd/dThd could be a robust marker and is equally effective at quantitating both EB- and γ-ray irradiation history. The irradiation doses of raw beef liver samples were estimated using the dose-response curves of the total DHdThd/dThd of other irradiated samples. The ratio of the estimated dose to the actual dose was 0.74-1.30 in the irradiation range of 4.67-7.62 kGy.
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Affiliation(s)
- Takuya Fujiwara
- Division
Hygienic Chemistry, Osaka Institute of Public
Health, Nakamichi 1-3-69, Higashinari-ku, Osaka 537-0025, Japan
| | - Naoki Fukui
- Division
Hygienic Chemistry, Osaka Institute of Public
Health, Nakamichi 1-3-69, Higashinari-ku, Osaka 537-0025, Japan
| | - Yoko Kitagawa
- Division
Hygienic Chemistry, Osaka Institute of Public
Health, Nakamichi 1-3-69, Higashinari-ku, Osaka 537-0025, Japan
| | - Keiji Kajimura
- Division
Hygienic Chemistry, Osaka Institute of Public
Health, Nakamichi 1-3-69, Higashinari-ku, Osaka 537-0025, Japan
| | - Hirotaka Obana
- Division
Hygienic Chemistry, Osaka Institute of Public
Health, Nakamichi 1-3-69, Higashinari-ku, Osaka 537-0025, Japan
| | - Etsuko Ishikawa
- Laboratory
of Quantum-Beam Chemistry and Biology, Radiation Research Center, Osaka Prefecture University, 1-2 Gakuen-cho,
Naka-ku, Sakai 599-8570, Osaka, Japan
| | - Masakazu Furuta
- Laboratory
of Quantum-Beam Chemistry and Biology, Radiation Research Center, Osaka Prefecture University, 1-2 Gakuen-cho,
Naka-ku, Sakai 599-8570, Osaka, Japan
| | - Satoshi Takatori
- Division
Hygienic Chemistry, Osaka Institute of Public
Health, Nakamichi 1-3-69, Higashinari-ku, Osaka 537-0025, Japan
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27
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Dourado C, Pinto C, Barba FJ, Lorenzo JM, Delgadillo I, Saraiva JA. Innovative non-thermal technologies affecting potato tuber and fried potato quality. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.015] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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28
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Timakova RT, Tikhonov SL, Tikhonova NV, Shikhalev SV. Determining the Dose of Radiation and Radurisation Effects on the Antioxidant Activity of Fish and the Thermophysical Characteristics of Fish Muscle Tissue. Foods 2019; 8:foods8040130. [PMID: 31003554 PMCID: PMC6517921 DOI: 10.3390/foods8040130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Revised: 04/12/2019] [Accepted: 04/15/2019] [Indexed: 11/16/2022] Open
Abstract
The aim of this article is to develop a method for determining the dose of radiation in the processing of chilled fish and its effect on the antioxidant activity and thermophysical characteristics of muscle tissue. Radiation processing of chilled fish was performed using a linear electron accelerator model LEA-10-10S2. The dose of radiation was determined by the method of electron-paramagnetic resonance. After being treated with ionizing radiation, the cooled fish meets the requirements of the technical regulations of TR TU 021/2011 "On food safety" and TR EAEU 040/2016 "On the safety of fish and fish products". As a result of our research, a correlation was established between the area of the Electron Paramagnetic Resonance (EPR) signal and the absorbed dose of the radiation dose. We proved a decrease in the antioxidant activity of muscle tissue of fish with an increase in radiation dose. It is established that radiation treatment of chilled fish affects the thermophysical properties of muscle tissue.
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Affiliation(s)
- Roza T Timakova
- Institute of Trade, Food Technology and Service, Ural State Economic University, 8 Marta St/Narodnoy voli, 62/45, Ekaterinburg 620144, Russia.
| | - Sergey L Tikhonov
- Institute of Trade, Food Technology and Service, Ural State Economic University, 8 Marta St/Narodnoy voli, 62/45, Ekaterinburg 620144, Russia.
| | - Nataliya V Tikhonova
- Institute of Trade, Food Technology and Service, Ural State Economic University, 8 Marta St/Narodnoy voli, 62/45, Ekaterinburg 620144, Russia.
| | - Sergey V Shikhalev
- Institute of Trade, Food Technology and Service, Ural State Economic University, 8 Marta St/Narodnoy voli, 62/45, Ekaterinburg 620144, Russia.
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29
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Maherani B, Harich M, Salmieri S, Lacroix M. Antibacterial properties of combined non-thermal treatments based on bioactive edible coating, ozonation, and gamma irradiation on ready-to-eat frozen green peppers: evaluation of their freshness and sensory qualities. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3211-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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30
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31
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Calibrated Photo-Stimulated Luminescence and E-Sensing Analyses Discriminate Korean Citrus Fruits Treated with Electron Beam. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1291-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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32
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Fernandes L, Saraiva JA, Pereira JA, Casal S, Ramalhosa E. Post-harvest technologies applied to edible flowers: A review. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1473422] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Luana Fernandes
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, Bragança, Portugal
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Porto, Portugal
- Organic Chemistry, Natural Products and Agrifood (QOPNA) – Chemistry Department, University of Aveiro, Aveiro, Portugal
| | - Jorge A. Saraiva
- Organic Chemistry, Natural Products and Agrifood (QOPNA) – Chemistry Department, University of Aveiro, Aveiro, Portugal
| | - José A. Pereira
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, Bragança, Portugal
| | - Susana Casal
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Porto, Portugal
| | - Elsa Ramalhosa
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, Bragança, Portugal
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Saurabh CK, Gupta S, Variyar PS. Development of guar gum based active packaging films using grape pomace. Journal of Food Science and Technology 2018; 55:1982-1992. [PMID: 29892098 DOI: 10.1007/s13197-018-3112-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/29/2017] [Accepted: 03/08/2018] [Indexed: 10/17/2022]
Abstract
The objective of this study was to develop biodegradable active film to improve the shelf-life of minimally processed fresh-produce. Guar gum (GG) based films with improved properties were fabricated by employing tween-80 (0.88%) as emulsifier, nanoclay (13.9%) as reinforcement, beeswax (1.21%) for hydrophobicity, glycerol (3.07%) as plasticizer, and grape pomace extract (5%) as active ingredient (%w/w of GG). Active films had a tensile strength of 122 MPa and water vapor transmission rate of 69 gm-2d-1. Films demonstrated significant antimicrobial activity against Escherichia coli, Staphylococcus aureus, Bacillus cereus, and Salmonella Typhimurium. The 2 kGy irradiated minimally processed pomegranate arils packed in film demonstrated a shelf-life of 12 days as compared to 4 days for unirradiated samples. The observed improvement in shelf-life was due to a radiation-induced release of antimicrobial volatiles from active films as confirmed by headspace analysis using GC-MS. Suitability of active films for food irradiation applications is thus demonstrated.
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Affiliation(s)
| | - Sumit Gupta
- 2Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, 400085 India
| | - Prasad S Variyar
- 2Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, 400085 India
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Fukui N, Takatori S, Kitagawa Y, Fujiwara T, Ishikawa E, Fujiyama T, Kajimura K, Furuta M, Obana H. Rapid and Reliable Method for Determining Irradiation Histories of Ground Beef and Prawns by Measuring 5,6-Dihydrothymidine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:9342-9352. [PMID: 28954193 DOI: 10.1021/acs.jafc.7b03266] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
A rapid and reliable method for determining irradiation histories of ground beef and prawns was developed on the basis of a method for determining the irradiation history of beef liver by liquid chromatography-tandem mass spectrometry (LC-MS/MS) of 5,6-dihydrothymidine (DHdThd). Improvements in the method included the following: (1) 50% ethanol precipitation in the DNA extraction step was conducted before the RNase step, (2) snake venom phosphodiesterase I was used for DNA digestion to boost liberation of DHdThd, and (3) a matrix-matched calibration curve was used for determining DHdThd by LC-MS/MS analysis. This method successfully determined irradiation histories of ground beef and prawns. Furthermore, a close correlation between the formation of DHdThd and 2-alkylcyclobutanones, which are an established index of irradiation histories, was observed in ground beef. DHdThd in DNA could be a promising candidate for a new index of irradiation histories of various foods.
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Affiliation(s)
- Naoki Fukui
- Division of Hygienic Chemistry, Osaka Institute of Public Health , Nakamichi 1-3-69, Higashinari-ku, Osaka, Japan
- Laboratory of Quantum-Beam Chemistry and Biology, Radiation Research Center, Osaka Prefecture University , 1-2 Gakuen-cho, Naka-ku, Sakai, Osaka, Japan
| | - Satoshi Takatori
- Division of Hygienic Chemistry, Osaka Institute of Public Health , Nakamichi 1-3-69, Higashinari-ku, Osaka, Japan
| | - Yoko Kitagawa
- Division of Hygienic Chemistry, Osaka Institute of Public Health , Nakamichi 1-3-69, Higashinari-ku, Osaka, Japan
| | - Takuya Fujiwara
- Division of Hygienic Chemistry, Osaka Institute of Public Health , Nakamichi 1-3-69, Higashinari-ku, Osaka, Japan
| | - Etsuko Ishikawa
- Laboratory of Quantum-Beam Chemistry and Biology, Radiation Research Center, Osaka Prefecture University , 1-2 Gakuen-cho, Naka-ku, Sakai, Osaka, Japan
| | - Takatomo Fujiyama
- Laboratory of Quantum-Beam Chemistry and Biology, Radiation Research Center, Osaka Prefecture University , 1-2 Gakuen-cho, Naka-ku, Sakai, Osaka, Japan
| | - Keiji Kajimura
- Division of Hygienic Chemistry, Osaka Institute of Public Health , Nakamichi 1-3-69, Higashinari-ku, Osaka, Japan
| | - Masakazu Furuta
- Laboratory of Quantum-Beam Chemistry and Biology, Radiation Research Center, Osaka Prefecture University , 1-2 Gakuen-cho, Naka-ku, Sakai, Osaka, Japan
| | - Hirotaka Obana
- Division of Hygienic Chemistry, Osaka Institute of Public Health , Nakamichi 1-3-69, Higashinari-ku, Osaka, Japan
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Fukui N, Takatori S, Kitagawa Y, Okihashi M, Ishikawa E, Fujiyama T, Kajimura K, Furuta M, Obana H. Determination of irradiation histories of raw beef livers using liquid chromatography-tandem mass spectrometry of 5,6-dihydrothymidine. Food Chem 2017; 216:186-93. [PMID: 27596408 DOI: 10.1016/j.foodchem.2016.08.036] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 07/13/2016] [Accepted: 08/13/2016] [Indexed: 10/21/2022]
Abstract
A method for detecting irradiation histories of raw beef livers was developed by measuring 5,6-dihydrothymidine (DHdThd) using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Liver DNA was extracted using phenol-chloroform extraction followed by precipitation in 50% ethanol. DNA was then enzymatically digested and nucleosides were purified using an OASIS MCX column. DHdThd and thymidine (dThd) contents of resulting test solutions were analyzed using LC-MS/MS. DHdThd was detected specifically after γ-irradiation. Concentration ratios of DHdThd to dThd in the test solutions increased dose-dependently after irradiation at 1.0-11.3kGy, which included the practical dose for sterilization of 2-7kGy. Dose-response curves from beef livers of individual animals almost overlapped. Thus, this method is a candidate for the detection of irradiation histories of foods from which DNA can be extracted.
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Affiliation(s)
- Naoki Fukui
- Division of Food Chemistry, Osaka Prefectural Institute of Public Health, Nakamichi 1-3-69, Higashinari-ku, Osaka, Japan; Laboratory of Quantum-Beam Chemistry and Biology, Radiation Research Center, Osaka Prefecture University, 1-2 Gakuen-cho, Sakai, Osaka, Japan
| | - Satoshi Takatori
- Division of Food Chemistry, Osaka Prefectural Institute of Public Health, Nakamichi 1-3-69, Higashinari-ku, Osaka, Japan.
| | - Yoko Kitagawa
- Division of Food Chemistry, Osaka Prefectural Institute of Public Health, Nakamichi 1-3-69, Higashinari-ku, Osaka, Japan
| | - Masahiro Okihashi
- Division of Food Chemistry, Osaka Prefectural Institute of Public Health, Nakamichi 1-3-69, Higashinari-ku, Osaka, Japan
| | - Etsuko Ishikawa
- Laboratory of Quantum-Beam Chemistry and Biology, Radiation Research Center, Osaka Prefecture University, 1-2 Gakuen-cho, Sakai, Osaka, Japan
| | - Takatomo Fujiyama
- Laboratory of Quantum-Beam Chemistry and Biology, Radiation Research Center, Osaka Prefecture University, 1-2 Gakuen-cho, Sakai, Osaka, Japan
| | - Keiji Kajimura
- Division of Food Chemistry, Osaka Prefectural Institute of Public Health, Nakamichi 1-3-69, Higashinari-ku, Osaka, Japan
| | - Masakazu Furuta
- Laboratory of Quantum-Beam Chemistry and Biology, Radiation Research Center, Osaka Prefecture University, 1-2 Gakuen-cho, Sakai, Osaka, Japan
| | - Hirotaka Obana
- Division of Food Chemistry, Osaka Prefectural Institute of Public Health, Nakamichi 1-3-69, Higashinari-ku, Osaka, Japan
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Lyu F, Gao F, Wei Q, Liu L. Changes of membrane fatty acids and proteins of Shewanella putrefaciens treated with cinnamon oil and gamma irradiation. BIORESOUR BIOPROCESS 2017; 4:10. [PMID: 28203517 PMCID: PMC5283506 DOI: 10.1186/s40643-017-0140-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2016] [Revised: 01/19/2017] [Accepted: 01/23/2017] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND In order to detect the antimicrobial mechanism of combined treatment of cinnamon oil and gamma irradiation (GI), the membrane fatty acids and proteins characteristics of Shewanella putrefaciens (S. putrefaciens) treated with cinnamon oil and GI, and the distribution of cinnamon oil in S. putrefaciens were observed in this study. RESULTS The membrane lipid profile of S. putrefaciens was notably damaged by treatments of cinnamon oil and the combination of cinnamon oil and GI, with significantly fatty acids decrease in C14:0, C16:0, C16:1, C17:1, C18:1 (p < 0.05). The SDS-PAGE result showed that GI did not have obvious effect on membrane proteins (MP), but GI combined with cinnamon oil changed the MP subunits. Cinnamaldehyde, the main component of cinnamon oil, can not transport into S. putrefaciens obviously. It was transformed into cinnamyl alcohol in the nutrient broth with the action of S. putrefaciens. This indicated that the antimicrobial action of cinnamon oil mainly happened on the membrane of S. putrefaciens. CONCLUSION Cinnamon oil could act on the membrane of S. putrefaciens with the damage of fatty acids and proteins, and GI would increase the destructive capability of cinnamon oil on the membrane fatty acids and proteins of S. putrefaciens.
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Affiliation(s)
- Fei Lyu
- Department of Food Science, Ocean College, Zhejiang University of Technology, 18 Chaowang Road, Hangzhou, 310014 China
| | - Fei Gao
- Department of Food Science, Ocean College, Zhejiang University of Technology, 18 Chaowang Road, Hangzhou, 310014 China
| | - Qianqian Wei
- Department of Food Science, Ocean College, Zhejiang University of Technology, 18 Chaowang Road, Hangzhou, 310014 China
| | - Lin Liu
- Department of Food Science, Ocean College, Zhejiang University of Technology, 18 Chaowang Road, Hangzhou, 310014 China
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Banerjee A, Rai AN, Penna S, Variyar PS. Aliphatic glucosinolate synthesis and gene expression changes in gamma-irradiated cabbage. Food Chem 2016; 209:99-103. [DOI: 10.1016/j.foodchem.2016.04.022] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2015] [Revised: 03/12/2016] [Accepted: 04/12/2016] [Indexed: 10/21/2022]
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Hazekamp A. Evaluating the Effects of Gamma-Irradiation for Decontamination of Medicinal Cannabis. Front Pharmacol 2016; 7:108. [PMID: 27199751 PMCID: PMC4847121 DOI: 10.3389/fphar.2016.00108] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2016] [Accepted: 04/11/2016] [Indexed: 11/13/2022] Open
Abstract
In several countries with a National medicinal cannabis program, pharmaceutical regulations specify that herbal cannabis products must adhere to strict safety standards regarding microbial contamination. Treatment by gamma irradiation currently seems the only method available to meet these requirements. We evaluated the effects of irradiation treatment of four different cannabis varieties covering different chemical compositions. Samples were compared before and after standard gamma-irradiation treatment by performing quantitative UPLC analysis of major cannabinoids, as well as qualitative GC analysis of full cannabinoid and terpene profiles. In addition, water content and microscopic appearance of the cannabis flowers was evaluated. This study found that treatment did not cause changes in the content of THC and CBD, generally considered as the most important therapeutically active components of medicinal cannabis. Likewise, the water content and the microscopic structure of the dried cannabis flowers were not altered by standard irradiation protocol in the cannabis varieties studied. The effect of gamma-irradiation was limited to a reduction of some terpenes present in the cannabis, but keeping the terpene profile qualitatively the same. Based on the results presented in this report, gamma irradiation of herbal cannabis remains the recommended method of decontamination, at least until other more generally accepted methods have been developed and validated.
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Affiliation(s)
- Arno Hazekamp
- Head of Research and Education, Bedrocan International BV Veendam, Netherlands
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40
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Gamma irradiation inhibits browning in ready-to-cook (RTC) ash gourd ( Benincasa hispida ) during storage. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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41
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Cetinkaya N, Ercin D, Özvatan S, Erel Y. Quantification of applied dose in irradiated citrus fruits by DNA Comet Assay together with image analysis. Food Chem 2016; 192:370-3. [DOI: 10.1016/j.foodchem.2015.07.027] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2014] [Revised: 12/16/2014] [Accepted: 07/07/2015] [Indexed: 10/23/2022]
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Banerjee A, Chatterjee S, Variyar PS, Sharma A. Shelf life extension of minimally processed ready-to-cook (RTC) cabbage by gamma irradiation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:233-244. [PMID: 26787945 PMCID: PMC4711451 DOI: 10.1007/s13197-015-2025-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/19/2015] [Accepted: 09/04/2015] [Indexed: 10/23/2022]
Abstract
Gamma irradiation (0.5-2.5 kGy) in combination with low temperature (4-15 °C) storage was attempted to increase shelf life of ready-to-cook shredded cabbage wrapped in cling films. A maximum extension in shelf life of 8 days, while retaining the microbial and sensory quality, was obtained with an irradiation dose of 2 kGy and storage at 10 °C. Gamma irradiation also inhibited browning of shredded cabbage at their cut edges resulting in enhanced visual appeal. An increase in total antioxidant activity was observed with respect to DPPH and hydroxyl radical scavenging ability while the nitric oxide radical scavenging activity and ferric reducing property remained unaffected with irradiation. Total phenolic, flavonoid and vitamin C content remained unchanged due to irradiation. No significant migration of additives from cling films into stimulant water was observed up to a radiation dose of 2 kGy thus demonstrating the feasibility of such films for above applications.
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Affiliation(s)
- Aparajita Banerjee
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai, 400085 India
| | | | - Prasad S. Variyar
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai, 400085 India
| | - Arun Sharma
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai, 400085 India
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43
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Gamma irradiation stability studies of coir pith: a lignocellulosic biosorbent for strontium. J Radioanal Nucl Chem 2015. [DOI: 10.1007/s10967-015-4569-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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44
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Vaishnav J, Adiani V, Variyar PS. Radiation processing for enhancing shelf life and quality characteristics of minimally processed ready-to-cook (RTC) cauliflower (Brassica oleracea). Food Packag Shelf Life 2015. [DOI: 10.1016/j.fpsl.2015.05.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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45
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Membrane fluidity-related adaptive response mechanisms of foodborne bacterial pathogens under environmental stresses. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.03.016] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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46
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Banerjee A, Suprasanna P, Variyar PS, Sharma A. Gamma irradiation inhibits wound induced browning in shredded cabbage. Food Chem 2015; 173:38-44. [DOI: 10.1016/j.foodchem.2014.09.166] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2014] [Revised: 09/07/2014] [Accepted: 09/30/2014] [Indexed: 12/21/2022]
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47
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Shahbaz HM, Akram K, Ahn JJ, Kwon JH. Worldwide Status of Fresh Fruits Irradiation and Concerns about Quality, Safety, and Consumer Acceptance. Crit Rev Food Sci Nutr 2015; 56:1790-807. [DOI: 10.1080/10408398.2013.787384] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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48
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Stratakos AC, Koidis A. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12781] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Alexandros Ch. Stratakos
- Institute for Global Food Security; Queen's University Belfast; David Keir Building 18-30 Malone Rd Belfast BT9 5BN UK
| | - Anastasios Koidis
- Institute for Global Food Security; Queen's University Belfast; David Keir Building 18-30 Malone Rd Belfast BT9 5BN UK
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49
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Falade KO, Nwajei CP. Physical, proximate, functional and pasting properties of four non- and γ-irradiated bambara groundnut (Vigna subterranean) cultivars. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12659] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kolawole O. Falade
- Department of Food Technology; Faculty of Technology; University of Ibadan; Ibadan 00234 Nigeria
| | - Chinyere P. Nwajei
- Department of Food Technology; Faculty of Technology; University of Ibadan; Ibadan 00234 Nigeria
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50
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Mukhopadhyay S, Ukuku D, Juneja V, Fan X. Effects of UV-C treatment on inactivation of Salmonella enterica and Escherichia coli O157:H7 on grape tomato surface and stem scars, microbial loads, and quality. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.03.027] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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