Evaluation of instant cup noodle,irradiated for immuno-compromised patients

In the present study, initial microbial load of instant cup noodle (ICN) was investigated and gamma irradiation applied to develop immuno-compromised patients food for their safe consumption. The initial microbial population of dried vegetable and meat, and noodle was below the detection limit (1 log CFU/g); however, that of seasoning powder was just above 4 log CFU/g. Moreover, rehydrated-ICN with water at 100 °C still show above 3 log CFU/g of microbial load, which indicates the need for an additional process to control microbial safety of the seasoning powder. The total aerobic bacteria in seasoning powder and rehydrated-ICN could be controlled with 17 kGy gamma irradiation. This result referred 17 kGy gamma irradiation could reach ‘practical sterility’ of ICN. The overall difference in sensory properties between the non-irradiated and irradiated ICN was insignificant. Thus, gamma irradiation could improve the microbial quality of ICN, and reduce the risk of infection posed by the seasoning powder, without any adverse effects on their sensory quality. These results suggest that gamma-irradiated ICN can be used as a snack food for immuno-compromised patients.     

Effects of gamma irradiation on chemical,microbial quality and shelf life of shrimp

In the present study the combined effect of gamma irradiation (1, 3 and 5 kGy) and storage at two temperatures: refrigeration (+4 °C) and frozen (?18 °C), on the shelf-life extension of fresh shrimp meat was investigated. The study was based on microbiological and physicochemical changes occuring in the shrimp samples. Total volatile base nitrogen values and trimethylamine values for irradiated shrimp samples were significantly lower than non-irradiated samples at both storage temperatures, and the rate of decrease was more pronounced in samples irradiated at the higher dose (p<0.05). Thiobarbituric acid values for irradiated shrimp samples were significantly higher than non-irradiated samples at both storage temperatures (p<0.05). pH values of shrimp samples were affected significantly by both irradiating dose and storage temperatures (p<0.05). Microbial counts for non-irradiated shrimp samples were higher than the respective irradiated samples at both storage temperatures (p<0.05). The results revealed that irradiation at high dose (5 kGy) might enhance lipid oxidation, although the growth of microorganisms and protein oxidation was inhibited.     

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.     

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.     

Characterization of a power bipolar transistor as high-dose dosimeter for 1.9–2.2 MeV electron beams

Results of the characterization studies on a power bipolar transistor investigated as a possible radiation dosimeter under laboratory condition using electron beams of energies from 2.2 to 8.6 MeV and gamma rays from a ⁶⁰Co source and tested in industrial irradiation plants having high-activity ⁶⁰Co γ-source and high-energy, high-power electron beam have previously been reported. The present paper describes recent studies performed on this type of bipolar transistor irradiated with 1.9 and 2.2 MeV electron beams in the dose range 5–50 kGy. Dose response, post-irradiation heat treatment and stability, effects of temperature during irradiation in the range from –104 to +22 °C, dependence on temperature during reading in the range 20–50 °C, and the difference in response of the transistors irradiated from the plastic side and the copper side are reported. DLTS measurements performed on the irradiated devices to identify the recombination centres introduced by radiation and their dependence on dose and energy of the electron beam are also reported.     

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.     

Gamma irradiation improves the antioxidant activity of Aloe vera (Aloe barbadensis miller) extracts

Aloe has been widely used in food products, pharmaceuticals, and cosmetics because of its aromatic and therapeutic properties. In the present study, the ethanolic extracts of aloe gel were gamma-irradiated from 10 to 100 kGy. After gamma irradiation, the color of the ethanolic extracts of aloe gel changed to red; this color persisted up to 40 kGy but disappeared above 50 kGy. Liquid chromatography/mass spectrometry analysis demonstrated the production of a new, unknown compound (m/z=132) after gamma irradiation of the ethanolic extracts of aloe gel. The amount of this unknown compound increased with increasing irradiation up to 80 kGy, and it was degraded at 100 kGy. Interestingly, it was found that gamma irradiation significantly increased the antioxidant activity, as measured by the 1,1-diphenyl-2-picrylhydrazyl-radical scavenging capacity. The antioxidant activity of aloe extract was dramatically increased from 53.9% in the non-irradiated sample to 92.8% in the sample irradiated at 40 kGy. This strong antioxidant activity was retained even at 100 kGy. These results indicate that gamma irradiation of aloe extract can enhance its antioxidant activity through the formation of a new compound. Based on these results, increased antioxidant activity of aloe extracts by gamma rays can be applied to various industries, especially cosmetics, foodstuffs, and pharmaceuticals.     

Change in the enzymatic dual function of the peroxiredoxin protein by gamma irradiation

PP1084 protein was exposed to gamma irradiation ranging from 5 to 500 kGy. Native PAGE showed minor structural changes in PP1084 at 5 kGy, and major structural changes at >15 kGy. Size-exclusion chromatography (SEC) showed the formation of a new shoulder peak when the protein was irradiated with 15 and 30 kGy, and a double peak appeared at 100 kGy. The results of PAGE and SEC imply that PP1084 protein is degraded by gamma irradiation, with simultaneous oligomerization. PP1084 chaperone activity reached the highest level at 30 kGy of gamma irradiation, and then, decreased in a dose-dependent manner with increasing gamma irradiation. However, the peroxidase activity significantly decreased following exposure to all intensities of gamma irradiation. The improvement of chaperone activity using gamma irradiation might be promoted by the oligomeric structures containing covalently cross-linked amino acids. Consequently, PP1084 modification using gamma irradiation could elevate chaperone activity by about 3–4 folds compared to the non-irradiated protein.     

Sterilization of ready-to-cook Bibimbap by combined treatment with gamma irradiation for space food

Bibimbap, Korean traditional cooked rice mixed with various kinds of vegetables, together with mushrooms and a ground meat, and seasoned with red pepper paste, was developed as a ready-to-cook food by combined treatment with irradiation for the use in space. By gamma irradiation of 25 kGy, the total aerobic bacteria of Bibimbap that was initial by 6.3 log CFU/g decreased to below detection limit, but its sensory qualities were drastically decreased. To enhance the sensory quality, the effects of antioxidant in Bibimbap were evaluated. A treatment with 0.1% of vitamin C, vacuum packaging and gamma-irradiated at 25 kGy and ?70 °C showed higher sensory scores than only the irradiation process. This result indicates that the radiation technology may be useful to produce a variety of space foods with high quality of taste and flavor, when combined with other methods.     

Sensory evaluation by gamma radiation effect on protein allergen of laying hen eggs

Although considered the most complete food and nutritionally shown to be part of a healthy diet, the egg is the source of many eating disorders, especially for infants. Irradiation has been used in studies not only as a means of microbiological control, but also on its structural action in the substances molecules and has been used to reduce the allergenic effects. The aim of this study was to evaluate the sensory effects of Co⁶⁰ gamma radiation on proteins, enabling the acceptability of allergy food for genetically intolerant people. Eggs commercial fresh and freeze-dried and subjected to gamma irradiation by Co⁶⁰ source at doses 0 (control), 10 kGy; 20 kGy and 30 kGy and rates of doses of 19.4 kGy/h and 31.8 kGy/h. Acceptability test was used by the hedonic scale, since it is necessary to know the “affective status” of consumers for the product, implying a preference, i.e. the most preferred samples are the most accepted and vice versa. The samples were presented as the habit of consumption (cooked) to a group of 41 adults panelists of both gender, aged from 21 to 40 years, and served under complete block design balanced with respect to the order of presentation. The evaluated attributes was flavor, appearance and overall acceptability. In general, for boiled eggs and freeze-dried, it was observed that the control sample was the most acceptable, followed by the sample irradiated with 10 kGy in both dose rates. In addition, panelists presented in testimony that they found interesting changes due to irradiation; also said they would not buy the product because of the marked change in appearance and smell, which at one point he ended up in disgust and detract from sales of the product, but they would buy irradiated with 10 kGy in both dose rate and dose of 20 kGy at a dose rate of 19.4 kGy/h.     

The effect of irradiation temperature on the quality improvement of Kimchi,Korean fermented vegetables,for its shelf stability

The present study was conducted to evaluate the effect of irradiation temperature on the shelf stability and quality of Kimchi during storage at 35 °C for 30 days. Kimchi samples were N₂-packaged and heated at 60 °C and then gamma irradiated at 20 kGy under various temperatures (room temperature, ice, dry ice, and liquid nitrogen). In the results of microbial, pH, and acidity analysis, combination treatment of heating and irradiation was able to sterilize microbes in Kimchi regardless of irradiation temperature. When Kimchi was irradiated under frozen temperatures, especially dry ice, the softening of texture and the deterioration of sensory quality of Kimchi were reduced. Also, ESR signal intensities were weakened due to the decrease of irradiation dose and temperature.     

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.     

Study of the morphology,thermal and mechanical properties of irradiated isotactic polypropylene films

Thin films of isotactic polypropylene (iPP) are of great economical importance and their production is quite challenging due to the need of very fast uniaxial or biaxial expansion. During the expansion, critical problems usually arise, like structure disruption, shear thinning, causing material, energy and time losses. This work aims to study the surface morphology and compare the thermal, mechanical properties of PP films irradiated by gamma ray in an acetylene atmosphere after uniaxial expansion. PP films were made by compression molding at 190 °C with cooling in water at room temperature and irradiated by gamma ray, at (5, 12.5 and 20 kGy) under acetylene atmosphere. After irradiation the samples were submitted to thermal treatment at 90 °C for 1 h and then stretched out at 170 °C using an Instron machine. The surface of PP films, pristine and modified, (i.e., irradiated), was studied using optical microscopy (OM) and scanning electron microscopy (SEM). The changes in morphology, crystallinity and tensile parameters, like yield stress, rupture stress and elongation strain of the PP with irradiation dose were investigated. The results showed some evidences of gel formation due to crosslinking and/or long chain branching induced by radiation.     

Characterization of a new photo-fluorescent film dosimeter for high-radiation dose applications

Characterization studies on one of the first versions of the Sunna fluorescent dosimeter™ have been published by Kovács and McLaughlin. This present study describes testing results of a newer version of the dosimeter (Model γ, batch 0399-20). This dosimeter is a 1-cm×3-cm polymeric film of 0.5 mm thickness that emits a green fluorescence component at intensities almost linear with dose. The manufacturing method (injection molding) allows potential batch sizes on the order of a million while maintaining a signal precision on the order of ±1%. Studies include dose response, dose rate dependence, energy dependence, post-irradiation stability, environmental effects, and variation of response within a batch. Data for both food irradiation and sterilization dose levels were obtained. The results indicate that the green signal (0.3–250 kGy) works well for food irradiation dose levels, especially in refrigerated facilities that maintain tight temperature control. The green signal also works well in sterilization facilities because its irradiation temperature coefficient above room temperature is minimal at sterilization doses. If the user requires readout results in < 22 h after room temperature irradiation, the user can either calibrate for a specific post-irradiation readout time(s) or simply heat the dosimeters in a small laboratory oven to quickly stabilize the signal.     

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.     

Detection of irradiated quail meat by using DNA comet assay and evaluation of comets by image analysis

A simple technique of microgel electrophoresis of single cells (DNA comet assay) was used to detect DNA comets in irradiated quail meat samples. Obtained DNA comets were evaluated by both photomicrographic and image analysis. Quail meat samples were exposed to radiation doses of 0.52, 1.05, 1.45, 2.00, 2.92 and 4.00 kGy in gamma cell (gammacell ⁶⁰Co, dose rate 1.31 kGy/h) covering the permissible limits for enzymatic decay and stored at 2 °C. The cells isolated from muscle (chest, thorax) in cold PBS were analyzed using the DNA comet assay on 1, 2, 3, 4, 7, 8 and 11 day post irradiation. The cells were lysed between 2, 5 and 9 min in 2.5% SDS and electrophorosis was carried out at a voltage of 2 V/cm for 2 min. After propidium iodide staining, the slides were evaluated through a fluorescent microscope. In all irradiated samples, fragmented DNA stretched towards the anode and damaged cells appeared as a comet. All measurement data were analyzed using BS 200 ProP with software image analysis (BS 200 ProP, BAB Imaging System, Ankara, Turkey). The density of DNA in the tails increased with increasing radiation dose. However, in non-irradiated samples, the large molecules of DNA remained relatively intact and there was only minor or no migration of DNA; the cells were round or had very short tails only. The values of tail DNA%, tail length and tail moment were significantly different and identical between 0.9 and 4.0 kGy dose exposure, and also among storage times on day 1, 4 and 8. In conclusion, the DNA Comet Assay EN 13784 standard method may be used not only for screening method for detection of irradiated quail meat depending on storage time and condition but also for the quantification of applied dose if it is combined with image analysis. Image analysis may provide a powerful tool for the evaluation of head and tail of comet intensity related with applied doses.     

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.     

Characteristics study of clear polymethylmethacrylate dosimeter,Radix W,in several kGy range

Basic characteristics of Radix W, a commercially available undyed polymethylmethacrylate (PMMA) dosimeter conventionally used by readout at 320 nm, were studied in the dose range of 0.5–8 kGy, for its wide application especially for the evaluation of the sterilization dose and the quality assurance of food irradiation. The characteristics of dose response, the effect of irradiation temperature, and its stability after irradiation were examined over candidate readout wavelengths of 270–320 nm. The dose response readout at shorter wavelength is higher than that at longer wavelength, and 280 nm is the suitable readout wavelength for measurement of dose range of 0.5–8 kGy. The post-irradiation stability of dose response for 6 kGy is less than 1% within 24 h after irradiation at an irradiation temperature of 20 °C. Dose response is higher with temperature at irradiation temperatures in the range of −40 to 20 °C.     

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).     

Effect of gamma irradiation on microbial load,physicochemical and sensory characteristics of soybeans (Glycine max L. Merrill)

Gamma irradiation is highly effective in inactivating microorganisms in various foods and offers a safe alternative method of food decontamination. In the present study, soybeans (Glycine max L. Merrill) were treated with 0, 1.0, 3.0, 5.0 and 10.0 KGy of gamma irradiation. Microbial populations on soybeans, isoflavone, tocopherol contents, raffinose family oligosaccharides, color and sensory properties were evaluated as a function of irradiation dose. The results indicated that gamma irradiation reduced aerobic bacterial and fungal load. Irradiation at the doses applied did not cause any significant change (p>0.05) in the contents of isoflavone of soybeans, but decreased tocopherol contents. The content of key flatulence-producing raffinose family oligosaccharides in irradiated soybeans (10.0 kGy) decreased by 82.1% compared to the control. Sensory analysis showed that the odor of the soybeans was organoleptically acceptable at doses up to 5.0 kGy and no significant differences were observed between irradiated and nonirradiated samples in flavor, texture and color after irradiation.