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Zhao S, Zhu H, Tang X, Wang D, Gao P, Chen B, Huang M, Liu J. Effects of electron beam irradiation on microbial load, physicochemical properties, sensory quality, stability of active components, and antioxidant activity of Platycodon grandiflorum (Jacq.) A. DC. Appl Radiat Isot 2025; 216:111450. [PMID: 39571394 DOI: 10.1016/j.apradiso.2024.111450] [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] [Received: 03/20/2024] [Accepted: 07/18/2024] [Indexed: 12/10/2024]
Abstract
Platycodon grandiflorum (Jacq.) A. DC. (PG) is an edible and medicinal plant. This study aimed to investigate the potential of electron beam (EB) irradiation for preserving PG. EB irradiation at doses of 2-8 kGy were applied to PG, and the effects on microbial content, sensory qualities, chemical qualities, and EB penetration were examined. Results showed that irradiation with 6 kGy effectively maintained the microbiological quality of PG when packing thickness was ≤6.3 cm during a 360-day storage period. The physicochemical properties, color, active ingredient contents, and antioxidant capacities of PG remained unaffected. However, total flavonoid and platycodin D (PD) content exhibited a non-dose-dependent alteration. The use of electronic nose analysis successfully differentiated the odor of EB irradiated PG samples from non-irradiated ones. Fingerprint analysis also indicated no significant impact of EB irradiation on PG quality. These findings suggest that EB treatment could be a valuable approach for extending the shelf life of PG.
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Affiliation(s)
- Shuncheng Zhao
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, 621010, China
| | - Haiyan Zhu
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, 621010, China
| | - Xia Tang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, 621010, China
| | - Dan Wang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, 621010, China
| | - Peng Gao
- Institute of Biotechnology, Sichuan Institute of Atomic Energy, Chengdu, 610101, China; Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu, 610101, China
| | - Benyun Chen
- Chongqing Hengde Irradiation Technology Co., LTD, Chongqing, 402560, China
| | - Min Huang
- Institute of Biotechnology, Sichuan Institute of Atomic Energy, Chengdu, 610101, China; Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu, 610101, China
| | - Jikai Liu
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, 621010, China.
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2
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Kozlova E, Bliznyuk U, Chernyaev A, Borshchegovskaya P, Braun A, Ipatova V, Zolotov S, Nikitchenko A, Chulikova N, Malyuga A, Zubritskaya Y, Bolotnik T, Oprunenko A, Kozlov A, Beklemishev M, Yagudina R, Rodin I. Optimization Function for Determining Optimal Dose Range for Beef and Seed Potato Irradiation. Foods 2024; 13:3729. [PMID: 39682801 DOI: 10.3390/foods13233729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2024] [Revised: 11/07/2024] [Accepted: 11/19/2024] [Indexed: 12/18/2024] Open
Abstract
The objective of this study is to develop a universally applicable approach for establishing the optimal dose range for the irradiation of plant and animal products. The approach involves the use of the optimization function for establishing the optimal irradiation dose range for each category of plant and animal product to maximize the suppression of targeted pathogens while preserving the surrounding molecules and biological structures. The proposed function implies that pathogens found in the product can be efficiently suppressed provided that irradiation is performed with the following criteria in mind: a high irradiation dose uniformity, a high probability of irradiation hitting pathogens and controlled heterogeneity of radiobiological sensitivity of pathogens. This study compares the optimal dose ranges for animal and plant products using beef tenderloin and seed potato tubers as examples. In a series of experiments, our team traced the dose dependencies of myoglobin oxidation in beef and the amount of potential damage to albumin's native structure. The behavior patterns of myoglobin derivatives and the amount of potential damage to albumin found in this study determined the optimal dose range, which appeared to be wider for beef irradiation compared to that for seed potato tubers, as they do not require uniform irradiation of the entire volume since targeted phytopathogens are predominantly found within the surface layers of the tubers. The use of proprietary methods involving spectrophotometry and high-performance liquid chromatography-mass spectrometry provides a novel perspective on the quantitative assessment of the myoglobin oxidation level and the potential damage to albumin's native structure.
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Affiliation(s)
- Elena Kozlova
- Department of Medical and Biological Physics, I.M. Sechenov First Moscow State Medical University (Sechenov University), 119991 Moscow, Russia
| | - Ulyana Bliznyuk
- Department of Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia
- Skobeltsyn Institute of Nuclear Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia
| | - Alexander Chernyaev
- Department of Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia
- Skobeltsyn Institute of Nuclear Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia
| | - Polina Borshchegovskaya
- Department of Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia
- Skobeltsyn Institute of Nuclear Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia
| | - Arcady Braun
- Department of Chemistry, Lomonosov Moscow State University, GSP-1, 1-3 Leninskiye Gory, 119991 Moscow, Russia
| | - Victoria Ipatova
- Skobeltsyn Institute of Nuclear Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia
| | - Sergey Zolotov
- Department of Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia
- Skobeltsyn Institute of Nuclear Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia
| | - Alexander Nikitchenko
- Department of Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia
| | - Natalya Chulikova
- Siberian Federal Scientific Center of Agro-Biotechnologies, Russian Academy of Sciences, Novosibirsk Oblast, 630501 Krasnoobsk, Russia
| | - Anna Malyuga
- Siberian Federal Scientific Center of Agro-Biotechnologies, Russian Academy of Sciences, Novosibirsk Oblast, 630501 Krasnoobsk, Russia
| | - Yana Zubritskaya
- Department of Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia
- Skobeltsyn Institute of Nuclear Physics, Lomonosov Moscow State University, GSP-1, 1-2 Leninskiye Gory, 119991 Moscow, Russia
| | - Timofey Bolotnik
- Department of Chemistry, Lomonosov Moscow State University, GSP-1, 1-3 Leninskiye Gory, 119991 Moscow, Russia
| | - Anastasia Oprunenko
- Department of Chemistry, Lomonosov Moscow State University, GSP-1, 1-3 Leninskiye Gory, 119991 Moscow, Russia
| | - Aleksandr Kozlov
- Department of Medical and Biological Physics, I.M. Sechenov First Moscow State Medical University (Sechenov University), 119991 Moscow, Russia
| | - Mikhail Beklemishev
- Department of Chemistry, Lomonosov Moscow State University, GSP-1, 1-3 Leninskiye Gory, 119991 Moscow, Russia
| | - Roza Yagudina
- Department of Organization of Medical Provision and Pharmacoeconomics, I.M. Sechenov First Moscow State Medical University (Sechenov University), 119435 Moscow, Russia
| | - Igor Rodin
- Department of Chemistry, Lomonosov Moscow State University, GSP-1, 1-3 Leninskiye Gory, 119991 Moscow, Russia
- Department of Epidemiology and Evidence-Based Medicine, I.M. Sechenov First Moscow State Medical University (Sechenov University), 119991 Moscow, Russia
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3
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Zhang Y, Ma Z, Chen J, Yang Z, Ren Y, Tian J, Zhang Y, Guo M, Guo J, Song Y, Feng Y, Liu G. Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects. Crit Rev Food Sci Nutr 2024:1-26. [PMID: 39275803 DOI: 10.1080/10408398.2024.2399294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/16/2024]
Abstract
In recent years, the ready-to-eat foods market has grown significantly due to its high nutritional value and convenience. However, these foods are also at risk of microbial contamination, which poses food safety hazards. Additionally, traditional high-temperature sterilization methods can cause food safety and nutritional health problems such as protein denaturation and lipid oxidation. Therefore, exploring and developing effective sterilization technologies is imperative to ensure food safety and nutritional properties, and protect consumers from potential foodborne diseases. This paper focuses on electromagnetic wave-based pasteurization technologies, including thermal processing technologies such as microwave, radio frequency, and infrared, as well as non-thermal processing technologies like ultraviolet, irradiation, pulsed light, and photodynamic inactivation. Furthermore, it also reviews the antibacterial mechanisms, advantages, disadvantages, and recent applications of these technologies in ready-to-eat foods, and summarizes their limitations and prospects. By comparing the limitations of traditional high-temperature sterilization methods, this paper highlights the significant advantages of these pasteurization techniques in effectively inhibiting microbial growth, slowing lipid oxidation, and preserving food nutrition and flavor. This review may contribute to the industrial application and process optimization of these pasteurization technologies, providing an optimal choice for preserving various types of ready-to-eat foods.
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Affiliation(s)
- Yuxin Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Zhiming Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Jiaxin Chen
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Zhongshuai Yang
- School of Electronics and Electrical Engineering, Ningxia University, Yinchuan, China
| | - Yue Ren
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Jing Tian
- School of Electronics and Electrical Engineering, Ningxia University, Yinchuan, China
| | - Yuanlv Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Yating Song
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Yuqin Feng
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
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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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Yu Q, Zhang M, Ju R, Mujumdar AS, Wang H. Advances in prepared dish processing using efficient physical fields: A review. Crit Rev Food Sci Nutr 2022; 64:4031-4045. [PMID: 36300891 DOI: 10.1080/10408398.2022.2138260] [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: 11/03/2022]
Abstract
Prepared dishes are increasingly popular convenience food that can be eaten directly from hygienic packaging by heating. Physics field (PF) is food processing method built with physical processing technology, which has the characteristics of high efficiency and environmental safety. This review focuses on summarizing the application of PFs in prepared dishes, evaluating and comparing PFs through quality changes during processing and storage of prepared dishes. Currently, improving the quality and extending the shelf life of prepared dishes through thermal and non-thermal processing are the main modes of action of PFs. Most PFs show good potential in handing prepared dishes, but may also react poorly to some prepared dishes. In addition, the difficulty of precise control of processing conditions has led to research mostly at the laboratory stage, but as physical technology continues to break through, more PFs and multi-physical field will be promoted for commercial use in the future. This review contributes to a deeper understanding of the effect of PFs on prepared dishes, and provides theoretical reference and practical basis for future processing research in the development of various enhanced PFs.
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Affiliation(s)
- Qi Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
| | - Haixiang Wang
- Yechun Food Production and Distribution Co., Ltd, Yangzhou, Jiangsu, China
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