scholarly journals Physicochemical and microbiological quality of raspberries (Rubus idaeus) treated with different doses of gamma irradiation

2013 ◽  
Vol 33 (2) ◽  
pp. 316-322 ◽  
Author(s):  
Isabela Costa Guimarães ◽  
Evandro Galvão Tavares Menezes ◽  
Priscilla Silva de Abreu ◽  
Ariel Costa Rodrigues ◽  
Paulo Rogério Siriano Borges ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Microbiological Quality ◽  
Rubus Idaeus ◽  
Different Doses

scholarly journals Physicochemical, microbiological and bioactive evaluations of ‘Araçá-Boi’ (Eugenia stipitata Mc Vaugh) pulp exposed to Gamma Irradiation

2020 ◽  
Vol 9 (8) ◽  
pp. e131985453
Author(s):  
Romário Oliveira de Andrade ◽  
Gustavo Santos de Lima ◽  
Saul Ramos de Oliveira ◽  
Ana Raquel Carmo de Lima ◽  
Auryclennedy Calou de Araújo ◽  
...  
Keyword(s):  
Vitamin C ◽  
Gamma Irradiation ◽  
Water Activity ◽  
Physicochemical Parameters ◽  
Microbiological Quality ◽  
Agricultural Practices ◽  
The Other ◽  
Brazilian Legislation ◽  
Different Doses

The aim of this research was to evaluate the physicochemical, microbiological and bioactive quality of ‘Araçá-Boi’ pulps exposed to Gamma Irradiation. Manual harvesting was done in the morning, using good agricultural practices, and fruits were packed in thermal boxes and transported to the ‘Laboratório de Armazenamento e Processamento de Produtos Agrícolas’ of the ‘Universidade Federal de Campina Grande’, to obtain the pulp. The ‘Araçá-Boi’ pulp was irradiated in the ‘Laboratório de Irradiação Gama do Centro de Desenvolvimento de Tecnologia Nuclear’ (CDTN), located at UFPE - Recife, PE, where three doses of Gamma Irradiation (2, 3, 4 kGy) were applied for later comparison with the non-irradiated sample (control). After irradiation, the microbiological, physicochemical parameters and the quantification of vitamin C and flavonoids were evaluated it can be observed that dose 6 is grouped in a set with differential characteristics of the other treatments, as it provided higher AA, pH, luminosity and water activity (Aw). It was observed that there was no microorganism development after irradiation in all analyzed treatments. It can be concluded that the different doses of Gamma Irradiation guaranteed the microbiological quality of the ‘Araçá-Boi’ pulp, remaining fit for consumption and in compliance with the Brazilian legislation.

scholarly journals Effect of gamma irradiation on physicochemical properties and microbiological quality of wet yellow noodle fortified with water spinach (Ipomoea aquatica)

Food Research ◽  
2019 ◽  
pp. 34-41
Author(s):  
Wan Zunairah W.I. ◽  
Nuradilah, M.P. ◽  
Ahmad Zainuri M.D. ◽  
Nor-Khaizura M.A.R. ◽  
Nor Afizah, M. ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Gamma Irradiation ◽  
Water Activity ◽  
Microbiological Quality ◽  
Textural Properties ◽  
Water Spinach ◽  
Cooking Properties ◽  
Breaking Length

Effect of gamma irradiation on physicochemical properties and microbiological quality of wet water spinach yellow (WYS) noodles were investigated. Water spinach has been substituted with the wheat flour at level 5%, 10% and 15% and irradiated at 0 kGy, 3 kGy, 5 kGy and 7 kGy with a dose rate of 34 Gy/minutes by using Cobalt-60. Gamma irradiation significantly decreased the cooking yield, hardness and lightness while significantly increased cooking loss and breaking length of WYS noodles. All doses of irradiation did not affect the moisture content, pH, water activity, greenness and yellowness of the noodles. Cross sections of WYS noodles were observed under VPSEM at 500X magnification and irradiation gave little changes to starch granules. Increasing substitution level of water spinach and irradiation dose showed elongated and clumped together. Moisture content and color of yellow noodles increased gradually on increasing the level of water spinach substituted. However, a decreasing trend was observed in breaking length, hardness, lightness and yellowness. Total plate counts of the WYS noodles that stored at 27°C were examined at day 0, 3 and 5. It showed that certain dose such as 7 kGy of irradiation able to reduce the bacteria count in noodles. On day 5, most of the samples showed high bacteria count more than 108 CFU/g was not safe to be consumed. In conclusion, gamma irradiation and substitution of water spinach gave significantly effect cooking properties, textural properties and lightness while no effect on moisture content, pH, water activity, greenness and yellowness of WYS noodles.

scholarly journals Effect of gamma irradiation on physicochemical characteristics and microbiological quality at different ratio of tapioca and potato starches of flat rice noodle

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1500-1512
Author(s):  
Ahmad Zainuri M.D. ◽  
Wan-Zunairah W.I. ◽  
Farah-Nadiah A.R. ◽  
Fatimah M.H.B. ◽  
Nor-Khaizura M.A.R. ◽  
...  
Keyword(s):  
Moisture Content ◽  
Gamma Irradiation ◽  
Ph Value ◽  
Potato Starch ◽  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Plate Count ◽  
Potato Starches ◽  
Cooking Yield

Flat rice noodle is classified under non-wheat noodles due to the absence of gluten and required gelatinization of starch during processing. It is also very susceptible to spoilage and has a short shelf-life because of the high moisture content. This study was conducted to investigate and compare the effect of gamma irradiation on the physicochemical characteristics and microbiological quality of containing two different starches. Tapioca starch (TS) and potato starch (PS) were incorporated into the formulations at 3 levels (3%, 8% and 11%) and was irradiated at 4 doses of 0 (control), 4, 6, and 8 kGy with dose rate of 42.78 Gy/min by using 60Cobalt. Total plate count (TPC) was performed where samples were stored at 8°C and examined for day 1, 3, 5, and 7. Results showed that all doses of irradiation did not significantly (p>0.05) affected the moisture content and water activity of samples. However, gamma irradiation significantly (p<0.05) decreased the pH value, cooking yield, lightness, and hardness of the samples; whereas it significantly (p<0.05) increased the cooking loss, colour (a* and b*), and breaking length. Meanwhile, cooking yield, lightness, and hardness of samples containing PS were higher compared to samples containing TS. Moisture content for samples containing both TS and PS was higher compared to samples containing single starch. TPC showed that irradiation was able to control microbial growth. Moreover, no microbial load was detected on samples irradiated at 8 kGy until day 7. It was thus shown that increased doses in gamma irradiation could improve microbiological quality of flat rice noodles

Improvement of shelf-life and microbiological quality of minimally processed refrigerated capsicum by gamma irradiation

2004 ◽  
Vol 55 (4) ◽  
pp. 291-299 ◽  
Author(s):  
M. S. Ramamurthy ◽  
Anu Kamat ◽  
Arati Kakatkar ◽  
Nandkumar Ghadge ◽  
Brij Bhushan ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Microbiological Quality ◽  
Minimally Processed

scholarly journals The Effect of Microwave Irradiation on the Representation and Growth of Moulds in Nuts and Almonds

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 221
Author(s):  
Eva Popelářová ◽  
Eva Vlková ◽  
Roman Švejstil ◽  
Lenka Kouřimská
Keyword(s):  
Microwave Irradiation ◽  
Microbiological Quality ◽  
Promising Method ◽  
Alternative Method ◽  
Mw Irradiation ◽  
Non Destructive ◽  
Different Doses

Microwave (MW) irradiation is a non-destructive method that can be applied as an alternative method to inhibit the growth of microorganisms. The present study evaluated the effect of MW irradiation on the occurrence of moulds in nuts and almonds. Samples of unshelled natural almonds, pistachios, and in-shell peanuts were treated with different doses of MW irradiation (2400–4000 W). The effect of MW irradiation on mould counts was evaluated by cultivating immediately after irradiation and after 3 and 6 months of storage. The most represented genera in all analysed samples were Aspergillus (68%), Penicillium (21%), and a small amount of Cladosporium (3%). Mould numbers significantly decreased after MW treatment. The treatments with MW irradiations at 3000 and 4000 W significantly reduced the mould colony counts, and their effect persisted during storage; irradiation at 2400 W was partially effective. The strongest effect of MW irradiation was observed in in-shell peanuts. MW irradiation seems to be a promising method for maintaining the microbiological quality of nuts.

Microbiological quality of ready to hang enteral formulas

2005 ◽  
Vol 30 (03) ◽  
Author(s):  
J Kehr ◽  
B Morales ◽  
P Contreras ◽  
L Castillo ◽  
W Aranda
Keyword(s):  
Microbiological Quality ◽  
Enteral Formulas
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