Properties of the ammonium tartrate/EPR dosimeter

The EPR response of γ-irradiated ammonium tartrate on the absorbed dose of γ-rays up to 22 kGy as well as the changes in the shape of the EPR spectrum upon applied modulation amplitude and microwave power are reported. Also the possibility to use ammonium tartrate together with Mn²⁺ magnetically diluted in MgO as an internal reference material is evaluated. The influence of the microwave power and the modulation amplitude on their dose response is investigated. The results show that the radiation-induced EPR spectrum of ammonium tartrate, obtained at a low microwave power is complex consisting several patterns and is more easily saturated than the Mn²⁺ EPR spectrum. In this case the following settings of the EPR parameters are recommended: H_mod⩽0.05 mT and 10⩽P_MW⩽13 mW. Using these parameters the dosimeters can be considered for use in intercomparisons.     

Spectroscopic study of gamma irradiated bovine hemoglobin

In the present study, the effects of ionizing radiation of Cs-137 and Co-60 from 4.95 to 743.14 Gy and from 40 Gy to 300 kGy, respectively, on some bovine hemoglobin characteristics were studied. Such an effect was evaluated using electron paramagnetic resonance (EPR) spectroscopy, and infra-red (IR) spectroscopy. Bovine hemoglobin EPR spectra were recorded and analyzed before and after irradiation and changes were explained in detail. IR spectra of unirradiated and irradiated Bovine hemoglobin were recorded and analyzed also. It was found that ionizing radiation may lead to the increase of free radicals production, the decrease in α-helices contents, which reflects the degradation of hemoglobin molecular structure, or at least its incomplete performance. Results also show that the combined application of EPR and FTIR spectroscopy is a powerful tool for determining structural modification of bovine hemoglobin samples exposed to gamma irradiation.     

Dosimetric characteristics of different types of saccharides: An EPR and UV spectrometric study

The time stability and dose response of the free radicals produced in various types of “less-studied” mono- and disaccharides by γ-radiation is studied by EPR (Electron Paramagnetic Resonance) and UV spectrometry. The time evolution of the shape of the EPR spectra of irradiated saccharides is investigated from 5 min to 5 months after irradiation. The intensity of the stable EPR signal is studied as a function of the absorbed γ-dose in the range 0.5–20 kGy. Aqueous solutions of irradiated solid saccharides exhibit a UV absorption maximum in the range 250–290 nm. A linear dependency is found between the magnitude of the UV absorption maximum and the absorbed γ-dose. The time stability of the UV absorption maximum is also studied for every saccharide. The results are compared with those obtained for irradiated sucrose.     

The role of gamma irradiation on the extraction of phenolic compounds in onion (Allium cepa L.)

The effect of gamma irradiation on the content of total phenolic compounds, especially quercetin (Q), in onion (Allium cepa L.) skin was investigated. Onion skin extracts contained two predominant flavonoid compounds, Q and quercetin-4′-glucoside (Q4′G). After 10 kGy gamma irradiation, the yield of Q in the extracts increased significantly from 36.8 to 153.9 μg/ml of the extract, and the Q4′G content decreased slightly from 165.0 to 134.1 μg/ml. In addition, the total phenolic compound content also increased after irradiation at 10 kGy, from 228.0 μg/g of fresh weight to 346.6 μg/g; negligible changes (237.1–256.7 μg/g) occurred at doses of up to 5 kGy. As we expected, radical-scavenging activity was enhanced remarkably (by 88.8%) in the 10 kGy irradiated sample. A dose-dependent increase in the peak intensity of the electron paramagnetic resonance (EPR) spectra was observed in all irradiated samples, with a maximum increase at 10 kGy. The intensity relative to that of the control was 0.15, and it increased to 1.10 in 10 kGy irradiated samples. The optimum gamma irradiation dose, which is sufficient to break the chemical or physical bonds and release soluble phenols of low molecular weight in onion skin, is about 10 kGy.     

Gamma ray induced changes on vibrational spectroscopic properties of strontium alumino-borosilicate glasses

The present investigation reports the effect of influence of aluminum ions on radiation damage of strontium borosilicate glasses studied by means of spectroscopic (viz., optical absorption (OA), infrared and Raman spectra). The composition of the glasses chosen for the study is 40SrO–xAl₂O₃–(15-x) B₂O₃–40SiO₂ (x = 5, 7.5, 10), all in mol%. The glasses were synthesized by conventional melt quenching method. Later, the samples were exposed to gamma (γ) radiation dose of strengths 10 kGy and 30 kGy with a dose rate of 1.5 Gy/s using ⁶⁰Co as radiation source. The infrared spectra (IR), Raman spectra and optical absorption (OA) spectra of the samples were recorded at ambient temperature before and after irradiation. The OA spectra of the pre-irradiated samples do not exhibit any absorption bands in the UV–vis regions and IR and Raman spectra exhibited conventional vibrational bands due to different borate, silicate AlO₄ and AlO₆ structural units. The OA spectra of post irradiated samples exhibited a broad absorption band in the wavelength region 600–750 nm; it is attributed to electron trapped color centers. The intensity of this peak is observed to increase with increase of the γ-ray dose. Considerable changes in the intensities of various bands in the IR and Raman spectra were also observed. The changes were explained based on structural modifications taking place in the glass network due to γ-ray irradiation and finally it is concluded that the glasses mixed with 10.0 mol% of Al₂O₃ are relatively more radiation resistant.     

Identification of low amount of irradiated spices (red pepper,garlic, ginger powder) with luminescence analysis

For the identification of irradiated food, current analysis methods have limitations regarding presence and stability of radiation-induced markers. In this study, different spice blends with small quantity of different irradiated (0, 1 and 10 kGy) spice powders, such as red pepper, garlic or ginger, were investigated using PSL and TL techniques. In PSL-based screening analysis, the spice blends containing 10% of irradiated materials (1 or 10 kGy) were determined as intermediate or positive. In TL results, the blends containing 1% of 1 or 10 kGy-irradiated spices showed the typical TL glow curves that could be interpreted as positive. The blends with irradiated garlic powder provided more good results where identification was possible at 0.5% mixing of irradiated sample. However, the TL ratios of all spice blends were <0.1 and only TL glow curve shape and intensity may be used to discriminate the samples having irradiated component.     

Determination of the changes of antifungal properties of Satureja hortensis,Thymus vulgaris and Thymbra spicata exposed to gamma irradiation

In this research, changes in the antifungal activity of the extract of Satureja hortensis, Thymus vulgaris and Thymbra spicata exposed to gamma irradiation against two aflatoxigenic moulds Aspergillus parasiticus NRRL 2999 and 465 were investigated. The samples of dry plant leaf powder were irradiated with doses of 1.2, 3.0, 5.1 kGy. While the antifungal activity of S. hortensis with 0 and 1.2 kGy dose irradiation against A. parasiticus NRRL 2999 was found to be similar, it decreased with 3.0 and 5.1 kGy irradiation doses (P<0.05). On the contrary, antifungal activity of T. spicata increased until 3.0 kGy and then it decreased with 5.1 kGy irradiation dose (P<0.05). For T. vulgaris, an increase of irradiation dose resulted in a decrease of antifungal activity against aflatoxigenic moulds. This research shows that antifungal properties of some spices can be changed by gamma 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.     

Magnesium lactate mixed with EVA polymer/paraffin as an EPR dosimeter for radiation processing application

The dosimetric characteristics of γ-radiation-induced defects in magnesium lactate (ML) rods (3.5 mm×10 mm) formulated by mixing ML with molten mixtures of paraffin wax and EVA copolymer have been investigated using electron paramagnetic resonance (EPR). The EPR spectrum of irradiated ML rods was characterized by a quartet signal with the spectroscopic splitting g-factor of 2.0048±0.0003 at 0.4 mT. The useful dose range of the rod dosimeter was 100 Gy to 80 kGy. The mass attenuation coefficient, μ/ρ, and the mass energy-absorption coefficient, μ_en/ρ, versus energy in the range of 10 keV to 20 MeV indicate that the prepared ML dosimeter is typically adipose tissue equivalent overall this energy range. The overall combined uncertainties (at 2σ) associated with routine dose monitoring in the dose range of 0.1–10 kGy and 10–80 kGy were found to be 6.14% and 6.36%, respectively.     

Application of gamma irradiation for inactivation of three pathogenic bacteria inoculated into meatballs

In this research, the effect of gamma irradiation on the inactivation of Escherichia coli O157:H7 (ATCC 33150), Staphylococcus aureus (ATCC 2392) and Salmonella typhimurium (NRRL 4463) inoculated into Tekirdag meatballs was investigated. The meatball samples were inoculated with pathogens and irradiated at the absorbed doses of 1, 2.2, 3.2, 4.5 and 5.2 kGy. E. coli O157:H7 count in 1 kGy irradiated meatballs stored in the refrigerator for 7 days was detected to be 4 log cfu/g lower than the count in nonirradiated samples (p<0.05). S. aureus counts were decreased to 4 log cfu/g after being exposed to irradiation at a dose of 1 kGy. Although it was ineffective on elimination of S. typhimurium, irradiation at a dose of 3.2 kGy reduced E. coli O157:H7 and S. aureus counts under detectable values in the meatballs. However, none of the test organisms were detected in the samples after irradiation with 4.5 kGy doses.     

Systematic fabrication of chitosan nanoparticle by gamma irradiation

The present investigation is mainly focused on the systematic preparation of chitosan nanoparticle in the potential range 1–100 nm using γ-ray irradiation. The effect of irradiation conditions in terms of physical form of chitosan, i.e. flake, colloidal and acidic solution, and γ-ray dose was studied. The molecular weights of chitosan were 10, 25, and >1000 times reduced when irradiated with the γ-ray dose as high as 100 kGy in Chi-flake, Chi-colloid, and Chi-acid, respectively. The particle size reduced to 70 nm after being irradiated to only 10 kGy γ-rays and it showed a tendency to decrease when the γ-ray doses were increased. The γ-rays effectively induced the reduction of chitosan particle size to <100 nm with narrow size distribution. The effective size reduction was particularly observed in Chi-colloid. Heterogeneous chemical conjugation of deoxycholic acid onto 10 kGy irradiated Chi-colloid resulted in narrow particle size as small as 50 nm.     

Effects of gamma irradiation on two heat resistant moulds: Aspergillus fumigatus and Paecilomyces variotii isolated from margarine

The present study was undertaken to evaluate the effect of gamma irradiation on two heat-resistant moulds, namely Aspergillus fumigatus and Paecilomyces variotii isolated from margarine samples. The irradiation process of these moulds was carried out in a ⁶⁰Co gamma (γ) irradiator at average absorbed doses of 1, 3, 5 and 7 kGy for exposure times of 52, 156, 260 and 364 min, respectively. The average D₁₀ value for A. fumigatus was 1.08±0.08 kGy while it was 0.59±0.10 kGy for P. variotii. Consequently, the sensitivity of P. variotii against γ irradiation was more than A. fumigatus.     

Effect of gamma irradiation on the expressed proteins in the foodborne pathogen Staphylococcus aureus

A capillary electrophoresis method with UV detection was developed to analyze protein composition of the foodborne pathogen Staphylococcus aureus. Bacterial samples containing 10⁹ CFU/ml, obtained after two cycles of incubations of 24 h, were gamma irradiated at different doses of 1.2, 3.5 and 2.9 kGy to respectively create damage cells, to kill cells and to provoke viable but non cultivable cells (VBNC). It was observed that an irradiation at a sensitive dose of 1.2 kGy caused a significantly increase in the protein with molecular weight (MW) of 17.7 kDa (from 0.61% to 1.2%). This treatment also caused decreases in the expressed proteins with the MWs of 16.3 kDa (from 6.2% to 5.3%) and of 23.4 kDa (from 4.0% to 2.30%). Irradiation at a VBCN dose of 2.9 kGy caused increases in expressed proteins with the MWs of 17.7 kDa (from 0.61% to 3.43%), 18.7 kDa (from 1.04% to 4.30%), 19.5 kDa (from 0.71% to 2.30%), 21.1 kDa (from 1.20% to 3.80%). Moreover, this treatment (2.9 kGy) also caused significantly decreases (P≤0.05) in the expressed proteins with the MW of 30.7 kDa (from 8.6% to 5.15%), 36.3 kDa (from 3.1% to 2.7%) and 40.5 kDa (from 11.3% to 8.5%). Finally, for the irradiation at a lethal dose of 3.5 kGy, it can be found that the expressed proteins with the MW of 17.7 kDa, 18.7 kDa and 19.5 kDa were increased less than that of expressed proteins at the VCNC dose (2.9 kGy) and these might be the very important proteins which are responsible for the survival of the S. aureus. Further, there were also the decreases in expressed proteins with the MW of 30.7 kDa, 36.3 kDa and 75.1 kDa at this dose of treatment (3.5 kGy) which can be expected that these proteins are seriously affected at high dose of γ-irradiation treatment.     

Effect of gamma-irradiation and refrigerated storage on the improvement of quality and shelf life of pear (Pyrus communis L., Cv. Bartlett/William)

Gamma-irradiation alone and in combination with refrigeration was tested consecutively for 3 years for extending the shelf life of pear. Matured green pears were irradiated in the dose range of 0.8–2.0 kGy and stored under ambient (temperature 25±2 °C, RH 70%) and refrigerated (temperature 3±1 °C, RH 80%) conditions. Dose range of 1.5–1.7 kGy extended the storage life of pear by 14 days under ambient conditions. Control unirradiated pears were almost fully ripe within 8 days, while as the pears irradiated in the dose range of 1.5–1.7 kGy were fully ripe within 22 days of ambient storage. Irradiation dose of 1.5–1.7 kGy significantly inhibited the decaying of pears upto 16 days of ambient storage. Irradiation in combination with refrigeration prevented the decaying of pears upto 45 days as against the 35% decay in unirradiated samples. Irradiation dose of 1.5–1.7 kGy also gave an extension of 8 and 4 days during additional ambient storage of the pears following 30 and 45 days of refrigeration, respectively.     

Effect of gamma irradiation on the antimicrobial and free radical scavenging activities of Glycyrrhiza glabra root

The efficacy of gamma irradiation as a method of decontamination for food and herbal materials is well established. In the present study, Glycyrrhiza glabra roots were irradiated at doses 5, 10, 15, 20 and 25 kGy in a cobalt-60 irradiator. The irradiated and un-irradiated control samples were evaluated for phenolic contents, antimicrobial activities and DPPH scavenging properties. The result of the present study showed that radiation treatment up to 20 kGy does not affect the antifungal and antibacterial activity of the plant. While sample irradiated at 25 kGy does showed changes in the antibacterial activity against some selected pathogens. No significant differences in the phenolic contents were observed for control and samples irradiated at 5, 10 and 15 kGy radiation doses. However, phenolic contents increased in samples treated with 20 and 25 kGy doses. The DPPH scavenging activity significantly (p<0.05) increased in all irradiated samples of the plant.     

Grafting of acrylamide onto kappa-carrageenan via γ-irradiation: Optimization and swelling behavior

The Taguchi method, a robust experimental design for optimization, was used for the synthesis of a superabsorbent hydrogel network using γ-rays as an initiator, energy source and crosslinker at the same time. Nine different samples of superabsorbent hydrogels were prepared in various conditions from kappa-carrageenan (κC) and acrylamide by γ-irradiation at room temperature. Considering the results of nine trials and according to analysis of variance (ANOVA), a new experimental condition with the concentrations of κC and acrylamide 1.5 g and 0.028 mol (2 g in total volume of 50 mL H₂O), respectively, as well as γ-ray at the optimum total dose (7 kGy) was proposed. After preparing the desired hydrogels according to optimum condition, the swelling behavior of hydrogels in different media was investigated.     

Effect of gamma radiation on organic ion exchangers

Effects of gamma radiation on indigenous strong cation and anion exchange resins have been studied in HCl medium up to a dosage of 3600 kGy. The ion exchange capacities of cation and anion exchangers decreased by around 20% at 2400 kGy of absorbed dose. Decrease in salt-splitting capacity and total exchange capacity for both cation and anion exchangers were comparable up to 2400 kGy. Above 2400 kGy, a marginal loss in the capacity was observed for cation exchangers whereas a drastic reduction was noticed for the anion exchangers. The distribution coefficients for zirconium, antimony and cobalt, measured in HCl medium, did not change significantly for 2400 kGy of absorbed dose. Crushing strength and moisture retention capacity did not exhibit any specific trend with the absorbed dose.     

Nutritional,physiological, physicochemical and sensory stability of gamma irradiated Kimchi (Korean fermented vegetables)

Effects of gamma irradiation on nutritional, physiological, physicochemical and sensory properties of the Korean lactic acid fermented vegetable, Kimchi, were investigated. The composition of amino acids and organic acids in Kimchi were not influenced by gamma irradiation less than 10 kGy. Angiotensine converting enzyme inhibitory, xanthin oxidase inhibitory, electron donating and antimicrobial activity of Kimchi extract were stable up to 10 kGy. There were no significant changes in pH and texture at less than 10 kGy. Color values were influenced at 10 kGy of gamma irradiation, and resulted in the increase of L*- and reduction of a*-value. About 90% of panelists identified a sensory difference between non-irradiated and 10 kGy-irradiated sample, and Kimchi irradiated at 10 kGy had lower scores in acceptability than those of the control or irradiated at 2.5 and 5 kGy.     

The changes of fatty acid and amino acid compositions in sea bream (Sparus aurata) during irradiation process

Aqua cultured fish (sea bream) were irradiated by Cobalt-60 at commercial irradiation facility at dose of 2.5 and 5 kGy at 2–4 °C. The proximate composition, fatty acid and amino acid composition changes of irradiated aqua cultured sea bream (Sparus aurata) of Aegean Sea were investigated. Total saturated (28.01%) and total monounsaturated (28.42%) fatty acid contents of non-irradiated decreased content of 27.69–27.97% for 2.5 kGy irradiated groups and increased content of 28.33–28.56% for 5 kGy irradiated groups after irradiation process. Total polyunsaturated fatty acid content for irradiated samples was lower than that of non-irradiated samples. Aspartic acid, glutamic acid, serine, glycine, arginine, alanine, tyrosine, cystine, tryptophan, lysine and proline contents for 2.5 and 5 kGy irradiated sea bream are significantly different (p<0.05).     

Advanced oxidation of aromatic VOCs using a pilot system with electron beam–catalyst coupling

The decomposition of volatile organic compounds (VOCs) using a pilot system of electron beam (EB)–catalyst coupling was investigated. Two aromatic VOCs, toluene (1800 ppmC) and o-xylene (1500 ppmC), were irradiated with a dose range of 0–10 kGy at room temperature. The removal efficiencies for toluene and o-xylene were 92.4% and 94.5%, respectively, under a 10 kGy absorbed dose condition, which were higher than the results of 45.7% and 52.3% when EB-only was used, respectively. The CO₂ selectivity approached 100% for both toluene and o-xylene using the EB-catalyst coupling system, while the concentrations of O₃ formed were 0.02 ppm (toluene) and 0.003 ppm (o-xylene) at 10 kGy. The aerosol concentration was also measured as 43.2 μg/m³ (toluene) and 53.4 μg/m³ (o-xylene) at 10 kGy absorbed dose.