Effects of gamma irradiation on long-storage seeds of Oryza sativa (cv. 2233) and their surface infecting fungal diversity

We have reported an effective ⁶⁰Co gamma irradiation method for the removal and long-time prevention of contaminating fungi of Oryza sativa cv-2233, without the losses of seed viabilities. The fungal growth and their population on gamma treated seeds was found to decrease significantly (p<0.05) with the increasing irradiation dose and storage time. Immediately after irradiation, the depletion of fungal population on rice seed was noticed (>50%) at 2 kGy, whereas total inhibition was noticed at 3 kGy after 1.5 month.     

Effects of low-level gamma irradiation on the characteristics of fermented pork sausage during storage

The effect of gamma irradiation (0.5, 1, 2, and 4 kGy) on the quality of vacuum-packaged dry fermented sausages during refrigerated storage was evaluated. At Day 0 of irradiation, the pH, redness (CIE a^?), yellowness (CIE b^?), 2-thiobarbituric acid-reactive substances (TBARS) and volatile basic nitrogen (VBN) values of samples irradiated at 2 and 4 kGy were higher (p<0.05), but the CIE L^? values (lightness) were lower than those of the non-irradiated control (p<0.05). At<1 kGy irradiation, however, the pH, CIE L^?, CIE a^? and CIE b^?-value of samples were not significantly influenced by irradiation. The CIE a^?, and CIE b^?-values of samples irradiated at 2 and 4 kGy decreased with the increase of storage time. The VBN, TBARS, and CIE L^?-values of samples irradiated at 4 kGy were not changed significantly during refrigerated storage for 90 days (p>0.05). The total plate counts (TPC) and lactic acid bacteria (LAB) in the samples irradiated at 4 kGy were significantly lower (p<0.01) than those with lower irradiation doses. At the end of storage, the TPC, coliform, and LAB in the samples were not increased after irradiation at 1, 0.5 and 1 kGy, respectively. TPC and LAB were not detected in samples irradiated at 4 kGy at Day 90. In addition, no coliform bacteria were found in samples irradiated at 1 kGy during refrigerated storage. Sensory evaluation indicated that the rancid flavor of samples irradiated at 4 kGy was significantly higher, but aroma and taste scores were lower than those of the control at Day 3 of storage. Irradiation of dry fermented sausages at 2 kGy was the best conditions to prolong the shelf-life and decrease the rancid flavor without significant quality deterioration.     

The role of medium radiation dose on microbiological safety and shelf-life of some traditional soups

Irradiation at medium doses in combination with cryogenic condition along the process to ensure the safety, quality and to extend the shelf-life of prepared meals have been investigated. Semi-concentrated black, ox-tail, chicken vegetable and chicken sweet corn soups were individually packed in a dry laminate pouch of PET 12 μ/LDPE adh.2 μ/Al–foil 7 μ/LDPE adh/LLDPE (C₄) 50 μ under vacuum followed by freezing for 24 h at −18 °C prior to irradiation with doses of 1, 3, 5 and 7 kGy at cryogenic condition (−79 °C), respectively. Both the non-irradiated and irradiated prepared meals were then stored in refrigerator at 5±2 °C. Non-irradiated and the irradiated samples at 1 kGy were mostly damaged after a week of storage. Gamma irradiation at doses of 5–7 kGy for the soups could reduce microbial load by about 2–3 log cycles, respectively, without affecting the physical–chemical parameters and palatability within 2–3 months while the unirradiated samples could only withstand for 1 month storage time.     

Effect of high-dose irradiation and autoclave treatment on microbial safety and quality of ready-to-eat Bulgogi sauce

In Korea, commercialized sauce for ready-to-eat (RTE) Bulgogi is usually manufactured using heat treatment to ensure that it has a long shelf-life. However, heat treatment may adversely affect the taste and flavor of the sauce, thus, the development of suitable sterilizing methods for RTE sauces is necessary to preserve the quality of the sauce during long storage periods. In this study, total bacterial growth, the viscosity, and the sensory properties of Bulgogi sauce were compared between sterilization with gamma irradiation (0–40 kGy) and autoclave treatment during storage at 35 °C for 90 days. No bacterial growth was observed following irradiation at more than 10 kGy or after autoclave treatment. However, the viscosity and sensory properties of samples gamma-irradiated at above 10 kGy or autoclave-treated were significantly changed, even though autoclave treatment induced a burnt taste and flavor. Therefore, a gamma irradiation of 10 kGy was effective to prepare ready-to-eat Bulgogi sauce with microbial safety and original sensory qualities.     

Quality of fresh-cut Iceberg lettuce and spinach irradiated at doses up to 4 kGy

Fresh-cut Iceberg lettuce packaged in modified atmosphere packages and spinach in perforated film bags were irradiated with gamma rays at doses of 0, 1, 2, 3, and 4 kGy. After irradiation, the samples were stored for 14 days at 4 °C. O₂ levels in the packages of fresh-cut Iceberg lettuce decreased and CO₂ levels increased with increasing radiation dose, suggesting that irradiation increased respiration rates of lettuce. Tissue browning of irradiated cut lettuce was less severe than that of non-irradiated, probably due to the lower O₂ levels in the packages. However, samples irradiated at 3 and 4 kGy had lower maximum force and more severe sogginess than the non-irradiated control. In addition, ascorbic acid content of irradiated lettuce was 22–40% lower than the non-irradiated samples after 14 days of storage. The visual appearance of spinach was not affected by irradiation even at a dose of 4 kGy. Consumer acceptance suggested that more people would dislike and would not buy spinach that was treated at 3 and 4 kGy as compared to the non-irradiated sample. Overall, irradiation at doses of 1 and 2 kGy may be employed to enhance microbial safety of fresh-cut Iceberg lettuce and spinach while maintaining quality.     

Influence of gamma irradiation and storage on the microbial load,chemical and sensory quality of chicken kabab

Influence of gamma irradiation and storage on the microbial load, chemical and sensory quality of chicken kabab was investigated. Chicken kabab was treated with 0, 2, 4 or 6 kGy doses of gamma irradiation. Treated and untreated samples were kept in a refrigerator (1–4 °C). Microbiological, chemical and sensory characteristics of chicken kabab were evaluated at 0–5 months of storage. Gamma irradiation decreased the microbial load and increased the shelf-life of chicken kabab. Irradiation did not influence the major constituents of chicken kabab (moisture, protein and fats). No significant differences (p>0.05) were observed for total acidity between non-irradiated (control) and irradiated chicken kabab. Thiobarbitric acid (TBA) values (expressed as mg malonaldehyde (MDA)/kg chicken kabab) and volatile basic nitrogen (VBN) in chicken kabab were not affected by the irradiation. Sensory evaluation showed no significant differences between irradiated and non-irradiated samples.     

Effects of gamma irradiation on the yields of volatile extracts of Angelica gigas Nakai

The study was carried out to determine the effects of gamma irradiation on the volatile flavor components including essential oils, of Angelica gigas Nakai. The volatile organic compounds from non- and irradiated A. gigas Nakai at doses of 1, 3, 5, 10 and 20 kGy were extracted by a simultaneous steam distillation and extraction (SDE) method and identified by GC/MS analysis. A total of 116 compounds were identified and quantified from non- and irradiated A. gigas Nakai. The major volatile compounds were identified 2,4,6-trimethyl heptane, α-pinene, camphene, α-limonene, β-eudesmol, α-murrolene and sphatulenol. Among these compounds, the amount of essential oils in non-irradiated sample were 77.13%, and the irradiated samples at doses of 1, 3, 5, 10 and 20 kGy were 84.98%, 83.70%, 83.94%, 82.84% and 82.58%, respectively. Oxygenated terpenes such as β-eudesmol, α-eudesmol, and verbenone were increased after irradiation but did not correlate with the irradiation dose. The yields of active substances such as essential oil were increased after irradiation; however, the yields of essential oils and the irradiation dose were not correlated. Thus, the profile of composition volatiles of A. gigas Nakai did not change with irradiation.     

Effect of gamma irradiation on microbiological,chemical and sensory characteristics of licorice root product

Licorice root products were irradiated at doses of 0, 5, 10, 15 and 20 kGy in a ⁶⁰Co package irradiator. Irradiated and unirradiated samples were stored at room temperatures. Microbial population on product, chemical changes and sensory properties of produced solution of licorice root products were evaluated after 0 and 12 months of storage. The results indicated that gamma irradiation reduced the counts of microorganisms on licorice root products. D₁₀ of total count and klebsiella spp. were about 1.4 and 0.7 kGy, respectively. The mineral ions (Na, Ca and K) concentration in solution produced from irradiated products were lower than non-irradiated ones. Glycyrrhezinic acid and maltose concentration in solution produced from irradiated products were higher than non-irradiated ones. Sensory evaluation indicated that no significant differences (P<0.05) were found between solution produced from irradiated and unirradiated products in color, flavor, texture, or taste.     

Comparison of the efficacy of gamma and UV irradiation in sanitization of fresh carrot juice

As there is no pasteurization procedure for the manufacture of fresh vegetable juice, both industry and consumers have sought a method for improving the storage stability and shelf-life of this category of products. In this study, the effects of commercially available, non-thermal pasteurization processes, such as gamma and UV irradiation, were compared for their efficacy in sanitizing fresh carrot juice (FCJ). FCJ was manufactured, packaged, and gamma irradiated with doses of 0, 1, 3, and 5 kGy. The manufactured FCJ was also passed through 4 UV light lamps at doses of 3.67, 4.69, and 6.50 kGy. The total aerobic bacterial count of the FCJ approached the legal limit (10⁵ CFU/mL) after manufacturing. Both treatments were effective in reducing the number of total aerobic bacteria, and the reduced number was maintained during storage for 7 days. Gamma irradiation was more effective in suppressing microbial growth during storage. When the doses for UV treatment and gamma irradiation were higher, the inactivation effects were higher. The reduction of ascorbic acid content was greater upon gamma irradiation than UV treatment. No difference was found in the contents of flavonoids and polyphenols in FCJ after either treatment. After 3 days of refrigerated storage, the sensory scores of gamma- or UV-irradiated FCJ were superior to those of the control. The results indicate that both non-thermal treatments were effective in improving storage stability and extending shelf-life, but gamma irradiation was slightly better in suppressing microbial growth after treatment.     

Application of clear polymethylmethacrylate dosimeter Radix W to a few MeV electron in radiation processing

Characteristics of clear PMMA dosimeter (Radix W) were studied for electron irradiation and compared with the response for gamma irradiation. The dose–response curves were nearly linear up to 30 kGy and become sublinear at higher doses. The radiation-induced absorbance was reduced with 6% within 4 h after irradiation. Dose comparisons were performed for 2, 3, 4 and 5 MeV electron irradiation using cellulose triacetate dosimeter (CTA) (FTR-125) and Radix W dosimeters which were independently calibrated for 2 MeV electrons and ⁶⁰Co gamma-rays using calorimeter and ionizing chamber, respectively. The doses estimated by CTA and Radix W were different by about 20%. The magnitude of this difference was, however, independent of electron energy.     

Palladized aluminum electrode covered by Prussian blue film as an effective transducer for electrocatalytic oxidation and hydrodynamic amperometry of N-acetyl-cysteine and glutathione

The mediated oxidation of N-acetyl cysteine (NAC) and glutathione (GL) at the palladized aluminum electrode modified by Prussian blue film (PB/Pd–Al) is described. The catalytic activity of PB/Pd–Al was explored in terms of Fe^III[Fe^III(CN)₆]/Fe^III[Fe^II(CN)₆]¹⁻ system by taking advantage of the metallic palladium layer inserted between PB film and Al, as an electron-transfer bridge. The best mediated oxidation of NAC and GL on the PB/Pd–Al electrode was achieved in 0.5 M KNO₃ + 0.2 M potassium acetate of pH 2. The mechanism and kinetics of the catalytic oxidation reactions of the both compounds were monitored by cyclic voltammetry and chronoamperometry. The charge transfer-rate limiting step as well as overall oxidation reaction of NAC or GL is found to be a one-electron abstraction. The values of transfer coefficients α, catalytic rate constant k and diffusion coefficient D are 0.5, 3.2 × 10² M⁻¹ s⁻¹ and 2.45 × 10⁻⁵ cm² s⁻¹ for NAC and 0.5, 2.1 × 10² M⁻¹ s⁻¹ and 3.7 × 10⁻⁵ cm² s⁻¹ for GL, respectively. The modifying layers on the Pd–Al substrate have reproducible behavior and a high level of stability in the electrolyte solutions. The modified electrode is exploited for hydrodynamic amperometry of NAC and GL. The amperometric calibration graph is linear in concentration ranges 2 × 10⁻⁶–40 × 10⁻⁶ for NAC and 5 × 10⁻⁷–18 × 10⁻⁶ M for GL and the detection limits are 5.4 × 10⁻⁷ and 4.6 × 10⁻⁷ M, respectively.     

Radiolytic degradation of malathion and lindane in aqueous solutions

Degradation of malathion and lindane pesticides present in an aqueous solution was investigated on a laboratory scale upon gamma-irradiation from a ⁶⁰Co source. The effects of pesticide group, presence of various additives and absorbed dose on efficiency of pesticide degradation were investigated. Gamma-irradiation was carried out in distilled water solutions (malathion and lindane) and in combination with humic solution (HS), nitrous oxide (N₂O) and HS/N₂O (lindane) over the range 0.1–2 kGy (malathion) and 5–30 kGy (lindane). Malathion was easily degraded at low absorbed doses compared to lindane in distilled water solutions. Absorbed doses required to remove 50% and 90% of initial malathion and lindane concentrations in distilled water solutions were 0.53 and 1.77 kGy (malathion) and 17.97 and 28.79 kGy (lindane), respectively. The presence of HS, N₂O and HS/N₂O additives in aqueous solutions, significantly improved the effectiveness of radiolytic degradation of lindane. Chemical analysis of the pesticides and the by-products resulted from the radiolytic degradation were made using a gas chromatography associated with mass spectrometry (GC–MS). Additionally, the final degradation products of irradiation as detected by ion chromatography (IC) were acetic acid and traces of some anions (phosphate and chloride).     

Comparison of the effects of visible femtosecond laser pulses and continuous wave laser radiation of low average intensity on the clonogenicity of Escherichia coli

To evaluate the contribution of local pulsed heating of light-absorbing microregions to biochemical activity, irradiation of Escherichia coli was carried out using femtosecond laser pulses (λ = 620 nm, τ_p=3 × 10⁻¹³ s, f_p = 0.5 Hz, E_p = 1.1 × 10⁻³J cm⁻², I_av = 5.5 × 10⁻⁴ W cm⁻², I_p = 10⁹ W cm⁻²) and continuous wave (CW) laser radiation (λ = 632.8 nm, I = 1.3 W cm⁻²). The irradiation dose required to produce a similar biological effect (a 160%–190% increase in the clonogenic activity of the irradiated cells compared with the non-irradiated controls) is a factor of about 10³ lower for pulsed radiation than for CW radiation (3.3 × 10⁻¹ and 7.8 × 10² J cm⁻² respectively). The minimum size of the microregions transiently heated on irradiation with femtosecond laser pulses is estimated to be about 10 Å, which corresponds to the size of the chromophores of hypothetical primary photoacceptors—respiratory chain components.     

Reduction of pathogenic bacteria in organic compost using gamma irradiation

Organic compost is a useful fertilizer for organic farming. However, it poses a microbiological hazard to the farm products because most of the composts are originated from excremental matters of domestic animals. In this study, the radiation treatment was performed to improve microbiological safety of organic compost and the effectiveness of gamma irradiation for inactivating Salmonella Typhimurium and Escherichia coli was investigated. The total aerobic and coliform bacteria in the 16 commercial composts were ranged from 10⁵ to 10⁷ CFU/ml and 0 to 10³ CFU/ml, respectively. All coliform bacteria in the composts were eliminated by irradiation at a dose of 3 kGy, while about 10² CFU/ml of the total aerobic bacteria were survived up to 10 kGy. In the artificial inoculation test, the test organisms (inoculated at 10⁷ CFU/g) were eliminated by irradiation at 3 kGy. Approximate D₁₀ values of Salmonella Typhimurium and E. coli in the compost were 0.40 and 0.25 kGy, respectively. In the cultivation test, the test organisms of the compost had transfer a lettuce leaves. The growth pattern of lettuce was not different between irradiated and non-irradiated composts.     

Spectrofluorimetric quantification of bromazepam using a highly selective optical probe based on Eu–bromazepam complex in pharmaceutical and serum samples

A rapid, simple and sensitive spectrofluorimetric method for determination of trace amount of bromazepam is developed. In phosphate buffer of pH 7.4. The bromazepam enhance the luminescence intensity of the Eu³⁺ ion in Eu³⁺–bromazepam complex at λ_ex = 390 nm. The produced luminescence intensity of Eu³⁺–bromazepam complex is in proportion to the concentration of bromazepam. The working range for the determination of bromazepam is 2.3 × 10⁻⁸ to 6.2 × 10⁻⁷ M with detection limit (LoD) and quantitative detection limit (LoQ) of 3 × 10⁻⁹ and 1.2 × 10⁻⁸ M, respectively. While, the working range, detection limit (LoD) and quantitative detection limit (LoQ) in case of the quantum yield calculations are 3.7 × 10⁻⁸ to 3.4 × 10⁻⁷ M with of 3.4 × 10⁻⁹ and 9.2 × 10⁻⁸ M, respectively. The enhancement mechanism of the luminescence intensity in the Eu³⁺–bromazepam system has been also explained.     

Effect of gamma irradiation on microbial decontamination,and chemical and sensory characteristic of lycium fruit

Lycium fruit, popular traditional Chinese medicine and food supplement generally is ingested uncooked, was exposed to several doses of gamma irradiation (0–14 kGy) to evaluate decontamination efficiency, changes in chemical composition, and changes in sensory characteristic. In this study, lycium fruit specimens contained microbial counts of 3.1×10³–1.7×10⁵ CFU/g and 14 kGy was sufficient for microbial decontamination. Before irradiation, the main microbe isolated from lycium fruit was identified as a strain of yeast, Cryptococcus laurentii. After 10 kGy of irradiation, a Gram-positive spore-forming bacterium, Bacillus cereus, was the only survivor. The first 90% reduction (LD₉₀) of C. laurentii and B. cereus was approximately 0.6 and 6.5 kGy, respectively, the D₁₀ doses of C. laurentii and B. cereus was approximately 0.6 and 1.7 kGy, respectively. After 14 kGy irradiation, except the vitamin C content, other chemical composition (e.g., crude protein, β-carotene, riboflavin, fructose, etc.) and the sensory characteristic of lycium fruit specimens did not have significant changes. In conclusion, 14 kGy is the optimal decontamination dose for lycium fruit for retention of its sensory quality and extension of shelf life.     

Gamma irradiation of sun-dried apricots (Prunus armeniaca L.) for quality maintenance and quarantine purposes

The study is aimed at the optimization of gamma irradiation treatment of sun-dried apricots for quality maintenance and quarantine purposes. Sun-dried apricots pre-treated with potassium meta-bisulphite (KMS) at 2.5% w/v were procured from progressive apricot grower of district Kargil, Ladakh region of Jammu and Kashmir state. The sun-dried apricots were packed in 250 gauge polyethylene packs and gamma irradiated in the dose range 1.0–3.0 kGy. The gamma irradiated fruit including control was stored under ambient (15±2–25±2 °C, RH 70–80%) conditions and periodically evaluated for physico-chemical, sensory and microbial quality parameters. Radiation treatment at dose levels of 2.5 and 3.0 kGy proved significantly (p≤0.05) beneficial in retention of higher levels of β-carotene, ascorbic acid, total sugars and color values without impairing the taste as perceived by the sensory panel analysists. The above optimized doses retained the β-carotene content of sun-dried apricots to the extent of 71.2% and 72.6% compared to 63.9% in control samples after 18 months of storage. Irradiation treatment facilitated the release of residual sulfur dioxide in KMS pre-treated sun-dried apricots significantly (p≤0.05) below the prescribed limit for dried products. During storage, two-fold decrease in sulfur dioxide content was recorded in irradiated samples (3.0 kGy) as compared to 16.9% in control. The above optimized doses besides maintaining the higher overall acceptability of sun-dried apricots resulted in 5 log reductions in microbial load just after irradiation and 1.0 and 1.3 log reductions in yeast and mold and bacterial count after 18 months of ambient storage.     

Radiation degradation of polypropylene

Post-irradiation degradation of isotactic polypropylene irradiated by Co⁶⁰-γ-ray has been followed for 12 months. Effects of irradiation doses (10–100 kGy) up on the change of the structure and mechanical properties as well as flowability of this polymer has been studied. Carbonyl index increases with increasing post-irradiation time. The rate of which was much higher for doses above 50 kGy. Tensile strength declines with time and those samples irradiated above 50 kGy become quite brittle, just after irradiation. Results reveal that post-irradiation degradation of polypropylene irradiated by γ-ray occurs via chain scission mechanism.     

Radiation deterioration in mechanical properties and ion exchange capacity of Nafion N117 swelling in water

The base form Nafion N117 samples swelling in the oxygen-saturated distilled water were irradiated with γ-rays or with electron beams at various doses up to 1600 kGy at room temperature or at 343 K to obtain detailed information on the effect of oxygen on the radiation deterioration in the Nafion mechanical properties and in the ion exchange capacity. The contribution of the radical reactions where oxygen molecules did not participate was dominant for the radiation deterioration in the mechanical properties of the Nafion N117 membrane swelling in the oxygen-saturated distilled water at room temperature. The effect of oxygen molecules was not significant due to the little oxygen concentration in the distilled water even though oxygen was saturated in the water. The Nafion N117 membrane irradiated with γ-rays at 343 K became a weak and brittle material, since the rise of the temperature activated the reactions. Oxygen molecules, in contrast, have negligible part in the reactions at 343 K due to their lower solubility in the water. We observed the negligible effect of the radiation sources as well as of the dose rate below 10 kGy/h on the radiation deterioration in Nafion N117 mechanical properties at room temperature. The irradiation of the Nafion membrane with γ-rays or with electron beams is one of the acceleration tests of the Nafion degradation. We made clear that the dissolved fluorine measured using a fluoride ion meter is a hopeful index for the in situ judging of the Nafion mechanical deterioration. The ion exchange capacity of the membrane irradiated up to 1600 kGy was the 20% decrease of the initial capacity at room temperature. Nafion side chains terminating with –SO₃⁻ M⁺ groups were radiation-durable compared with the backbone.