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.     

Papain incorporated chitin dressings for wound debridement sterilized by gamma radiation

Wound debridement is essential for the removal of necrotic or nonviable tissue from the wound surface to create an environment conducive to healing. Nonsurgical enzymatic debridement is an attractive method due to its effectiveness and ease of use. Papain is a proteolytic enzyme derived from the fruit of Carica papaya and is capable of breaking down a variety of necrotic tissue substrates. The present study was focused on the use of gamma radiation for sterilization of papain dressing with wound debriding activity. Membranes with papain were prepared using 0.5% chitin in lithium chloride/dimethylacetamide solvent and sterilized by gamma radiation. Fluid absorption capacity of chitin–papain membranes without glycerol was 14.30±6.57% in 6 h. Incorporation of glycerol resulted in significant (p<0.001) increase in the absorption capacity. Moisture vapour transmission rate of the membranes was 4285.77±455.61 g/m²/24 h at 24 h. Gamma irradiation at 25 kGy was found suitable for sterilization of the dressings. Infrared (IR) spectral scanning has shown that papain was stable on gamma irradiation at 25–35 kGy. The irradiated chitin–papain membranes were impermeable to different bacterial strains and also exhibited strong bactericidal action against both Gram-positive and Gram-negative bacteria. The fluid handling characteristics and the antimicrobial properties of chitin–papain membranes sterilized by gamma radiation were found suitable for use as wound dressing with debriding activity.     

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.     

Effects of gamma and electron beam irradiation on the survival of pathogens inoculated into sliced and pizza cheeses

The objective of this study was to identify the efficacy of gamma and electron beam irradiation of the food-borne pathogens (Listeria monocytogenes and Staphylococcus aureus) in sliced and pizza cheeses commercially available in the Korean market. Total aerobic bacteria and yeast/mold in the cheeses ranged from 10² to 10³ Log CFU/g. Irradiation of 1 kGy for sliced cheese and 3 kGy for pizza cheese were sufficient to lower the total aerobic bacteria to undetectable levels (10¹ CFU/g). Pathogen inoculation test revealed that gamma irradiation was more effective than electron beam irradiation at the same absorbed dose, and the ranges of the D₁₀ values were from 0.84 to 0.93 kGy for L. monocytogenes and from 0.60 to 0.63 kGy for S. aureus. Results suggest that a low dose irradiation can improve significantly the microbial quality and reduce the risk of contamination of sliced and pizza cheeses by the food-borne pathogens which can potentially occur during processing.     

Effect of gamma radiation on the mechanical and barrier properties of HEMA grafted chitosan-based films

Chitosan films were prepared by dissolving 1% (w/v) chitosan powder in 2% (w/v) aqueous acetic acid solution. Chitosan films were prepared by solution casting. The values of puncture strength (PS), viscoelasticity coefficient and water vapor permeability (WVP) of the films were found to be 565 N/mm, 35%, and 3.30 g mm/m² day kPa, respectively. Chitosan solution was exposed to gamma irradiation (0.1–5 kGy) and it was revealed that PS values were reduced significantly (p≤0.05) after 1 kGy dose and it was not possible to form films after 5 kGy. Monomer, 2-hydroxyethyl methacrylate (HEMA) solution (0.1–1%, w/v) was incorporated into the chitosan solution and the formulation was exposed to gamma irradiation (0.3 kGy). A 0.1% (w/v) HEMA concentration at 0.3 kGy dose was found optimal-based on PS values for chitosan grafting. Then radiation dose (0.1–5 kGy) was optimized for HEMA grafting. The highest PS values (672 N/mm) were found at 0.7 kGy. The WVP of the grafted films improved significantly (p≤0.05) with the rise of radiation dose.     

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.     

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.     

Radiation sensitivity of bacteria and virus in porcine xenoskin for dressing agent

In this study, gamma irradiation sensitivities of bacteria and viruses in porcine skin were evaluated to establish the optimum sterilization condition for the dressing material and a xenoskin graft. Escherichia coli and Bacillus subtilis were used as model pathogens and inoculated at 10⁶–10⁷ log CFU/g. As model viruses, porcine parvovirus (PPV), bovine viral diarrhea virus (BVDV), and poliovirus were used and inoculated at 10⁵–10⁶ TCID₅₀/g into porcine skin. The D₁₀ value of E. coli was found to be 0.25±0.1 kGy. B. subtilis endospores produced under stressful environmental conditions showed lower radiation sensitivity as D₁₀ was 3.88±0.3 kGy in porcine skin. The D₁₀ values of PPV, BVDV, and poliovirus were found to be 1.73±0.2, 3.81±0.2, and 6.88±0.3 kGy, respectively. These results can offer the basic information required for inactivating pathogens by gamma irradiation and achieving dressing material and porcine skin grafts.     

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.     

Degradation behavior of poly (l-lactide-co-glycolide) films through gamma-ray irradiation

Gamma-ray irradiation is a very useful tool to improve the physicochemical properties of various biodegradable polymers without the use of a heating and crosslinking agent. The purpose of this study was to investigate the degradation behavior of poly (l-lactide-co-glycolide) (PLGA) depending on the applied gamma-ray irradiation doses. PLGA films prepared through a solvent casting method were irradiated with gamma radiation at various irradiation doses. The irradiation was performed using 60Co gamma-ray doses of 25–500 kGy at a dose rate of 10 kGy/h.The degradation of irradiated films was observed through the main chain scission. Exposure to gamma radiation dropped the average molecular weight (M_n and M_w), and weakened the mechanical strength. Thermograms of irradiated film show various changes of thermal properties in accordance with gamma-ray irradiation doses. Gamma-ray irradiation changes the morphology of the surface, and improves the wettability. In conclusion, gamma-ray irradiation will be a useful tool to control the rate of hydrolytic degradation of these PLGA films.     

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.     

Effect of gamma radiation on the physico-chemical properties of alginate-based films and beads

Alginate solution (3%, w/v) was prepared using deionized water from its powder. Then the solution was exposed to gamma radiation (0.1?25 kGy). The alginate films were prepared by solution casting. It was found that gamma radiation has strong effect on alginate solution. At low doses, mechanical strength of the alginate films improved but after 5 kGy dose, the strength started to decrease. The mechanism of alginate radiolysis in aqueous solution is discussed. Film formation was not possible from alginate solution at doses >5 kGy. The mechanical properties such as puncture strength (PS), puncture deformation (PD), viscoelasticity (Y) coefficient of the un-irradiated films were investigated. The values of PS, PD and Y coefficient of the films were 333 N/mm, 3.20 mm and 27%, respectively. Alginate beads were prepared from 3% alginate solution (w/v) by ionotropic gelation method in 5% CaCl₂ solution. The rate of gel swelling improved in irradiated alginate-based beads at low doses (up to 0.5 kGy).     

Effect of combined radiation and NaOCl/ultrasonication on reduction of Bacillus cereus spores in rice

In this study, ionizing radiation in combination with sodium hypochlorite (NaOCl) and ultrasonication (US) was examined for its effectiveness in reducing Bacillus cereus F4810/72 spores in raw rice. We also evaluated whether the combined processing would produce synergistic effects compared to the individual treatments. The concentration of the initial B. cereus spore was approximately 2.9 log₁₀ CFU/g. After 0.1, 0.2 and 0.3 kGy irradiation treatment, spore populations were reduced by 1.3, 1.4 and 1.6 log₁₀ CFU/g, respectively. In the case of combined gamma irradiation and NaOCl/US treatment, the reduction was higher than those of each single treatment. The combined treatment of 0.1, 0.2 and 0.3 kGy and NaOCl (600–1000 ppm)/US (5–20 min) completely destroyed the spores in raw rice while the spores were not completely destroyed in the control treatment (0 kGy). These results indicated that it could be more effective to combine NaOCl with low dose gamma irradiation than high dose (concentration) of individual disinfection treatment to destroy B. cereus spores in food such as raw rice.     

Effect of gamma irradiation on physical characteristics of Jordanian durum wheat and quality of semolina and lasagna products

This study was conducted to determine the effect of using varying gamma irradiation doses on the physiochemical and rheological properties of semolina and its products. Ash, protein and water content were not influenced with gamma irradiation, while falling number and fungi counts decreased with increasing irradiation dose. Irradiation adversely affected wet gluten at 5 kGy dose. Dough stability was deteriorated vigorously with increasing irradiation dose. Sensory evaluation showed that lasagna produced from 0.25- and 1 kGy-irradiated semolina did not show any significant differences as compared with the control sample.     

Gamma radiation influence on technological characteristics of wheat flour

This study aimed at determining the influence of gamma radiation on technological characteristics of wheat (Triticum sativum) flour and physical properties of pan breads made with this flour. The bread formulation included wheat flour, water, milk, salt, sugar, yeast and butter. The α-amylase activity of wheat flour irradiated with 1, 3 and 9 kGy in a Gammacell 220 (AECL), one day, five days and one month after irradiation was evaluated. Deformation force, height and weight of breads prepared with the irradiated flour were also determined. The enzymatic activity increased—reduction of falling number time—as radiation dose increased, their values being 397 s (0 kGy), 388 s (1 kGy), 343 s (3 kGy) and 293 s (9 kGy) respectively, remaining almost constant over the period of one month. Pan breads prepared with irradiated wheat flour showed increased weight. Texture analysis showed that bread made of irradiated flour presented an increase in maximum deformation force. The results indicate that wheat flour ionizing radiation processing may confer increased enzymatic activity on bread making and depending on the irradiation dose, an increase in weight, height and deformation force parameters of pan breads made of it.     

Enhanced formation of quercetin by combined use of gamma ray and H2O2 from cyanidin-3-O-xylosylrutinoside

Cyanidin-3-O-xylosylrutinoside (cya-3-O-xylrut), a major pigment in Schizandra chinensis Baillon, was effectively removed by gamma irradiation of greater than 2 kGy, whereas quercetin, the most abundant of the flavonoids and has anti-inflammatory and anti-allergic effects, could be generated by degradation of cya-3-O-xylrut. In the present study, we investigated the effect of combination treatment of gamma irradiation and hydrogen peroxide (H₂O₂) on the formation of quercetin through the degradation of cya-3-O-xylrut. Cya-3-O-xylrut was significantly degraded (～93%) by gamma irradiation at 2 kGy and it was completely removed by a combination treatment (0.2% H₂O₂ and 2 kGy gamma ray). The formation of quercetin was significantly appeared at 2 kGy of gamma ray, together with disappearance of cya-3-O-xylrut. The quercetin formation by gamma ray is 3.2 μg/ml and combination treatment is 7.7 μg/ml. Therefore, the combination treatment of H₂O₂ and gamma ray is more effective to convert cya-3-O-xylrut into quercetin than gamma irradiation only. In conclusion, gamma ray combined with H₂O₂ would be a promising tool for bio-conversion of organic compounds.     

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.     

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.     

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.     

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.