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Background/Objectives: This study investigates consumer perceptions and acceptance of ionizing radiation (IoR) as a perishable food stabilisation technology. Consumers' preferences influence the success of emerging food technologies. Therefore, a comprehensive understanding of consumers' behavioural responses and their development over time is essential. Methods: This research employs a mixed-methods approach, surveying 313 young adults in New Zealand on their views of both irradiated (IoR) and genetically modified (GM) highly perishable foods. This study explored both participants' attitudes towards these two technologies and also their willingness to consume these foods. Results: The qualitative research revealed a preponderance of "affective" associations over "cognitive" associations with regard to both IoR and GM technologies. The quantitative research indicated that where consumers were given time to reflect, evaluations of GM improved, while those of IoR did not (p < 0.01). There was a gender divide, with females being more positively inclined towards GM and males towards IoR (p < 0.01). Both technologies were significantly disfavoured compared to non-treated products (p < 0.01). There was a significant discrimination when the two technologies were presented as concepts and as products. GM was more favourably received as a concept than as a product (p < 0.01), while IoR was disfavoured in either form. The two food neophobia scales that were tested showed a divergence in performance, with the more affectively based scale showing a higher level of correlation with behaviour. Conclusions: This research reveals that a largely affective (visceral) distrust of both IoR and GM exists within this young food consumer sample. As it is affective in nature, this position will be very resistant to education efforts, particularly if they are "cognitively" based. However, a significant softening of these affective attitudes towards GM products indicates that such efforts may be effective, given time and investment. [ABSTRACT FROM AUTHOR]

Food crops around the world are commonly contaminated with Aspergillus flavus, which can produce the carcinogenic mycotoxin aflatoxin B1 (AFB1). The objective of this study is to test an X-ray irradiation sterilization method for studying AFB1 in contaminated maize samples in the laboratory. Maize that had been naturally contaminated with 300 ppb AFB1 by the growth of aflatoxigenic A. flavus was ground and then irradiated at 0.0, 1.0, 1.5, 2.0, 2.5, and 3.0 kGy. A. flavus was quantified by dilution plating on potato dextrose agar (PDA) and modified Rose Bengal media (MDRB) for viability and qPCR for gene presence. AFB1 was quantified by HPLC and ELISA. A. flavus viability, but not gene copies, significantly decreased with increasing doses of radiation (PDA: p < 0.001; MDRB: p < 0.001; qPCR: p = 0.026). AFB1 concentration did not significantly change with increasing doses of radiation (HPLC: p = 0.153; ELISA: p = 0.567). Our results imply that X-ray irradiation is an effective means of reducing viable A. flavus without affecting AFB1 concentrations. Reducing the hazard of fungal spores and halting AFB1 production at the targeted dose are important steps to safely and reproducibly move forward research on the global mycotoxin challenge. [ABSTRACT FROM AUTHOR]

Background and Aim: Irradiation is one of the most effective microbial decontamination treatments for eliminating foodborne pathogens and enhancing chicken meat safety. The effect of gamma irradiation on the overall quality of chicken meat and its products must be observed to provide a comprehensive explanation to the public. This meta-analysis examined the effects of gamma irradiation on the oxidation parameters, microbial activity, physicochemical characteristics, sensory parameters, and nutrient quality of chicken meat and meat products. Materials and Methods: We conducted a literature search using various search engines (Scopus®, PubMed®, and Google Scholar®) with "irradiation," "gamma," "chicken," and "meat" as keywords. Gamma irradiation treatment was set as a fixed effect, and the difference between experiments was set as a random effect. This study used a mixed-model methodology. After evaluation, we selected 43 articles (86 studies) for inclusion in the database. Results: Gamma irradiation significantly increased (p < 0.01) thiobarbituric acid-reactive substance levels on days 0, 7, and 14 of storage. Gamma irradiation reduced total aerobic bacteria, coliforms, Salmonella, yeast, and mold activity (p < 0.01). According to our meta-analysis, 21.75 kGy was the best dose for reducing total aerobic bacteria. On day 0, gamma irradiation did not affect the color parameters (L*, a*, b*). However, a significant difference (p < 0.01) was noted for a* and b* parameters between the control and irradiation treatments at 7 and 14 days. Although irradiation treatment was less consistent in sensory parameters, overall acceptability decreased on days 0, 7, and 14 after storage (p < 0.05). Regarding nutrient composition, gamma irradiation reduced moisture content and free fatty acid (FFA) content (p < 0.05). Although irradiation significantly reduces the microbial population, it increases the oxidation of chicken meat and its products. Irradiation decreases FFA content and overall acceptability, but it does not affect flavor, tenderness, juiciness, or cooking loss. Conclusion: Gamma irradiation positively reduces the microbial activity in chicken meat and its products but increases the oxidation parameters. Although gamma irradiation does not alter the flavor, tenderness, juiciness, or cooking loss, gamma irradiation can reduce the FFA content and overall acceptability. [ABSTRACT FROM AUTHOR]

Irradiation of starch is of much importance to get rid of microbes and for disinfection. EPR study of the ionizing radiation-induced radicals can lead to the assessment of radiation doses delivered during irradiation. The EPR spectra properties, microwave power saturation behavior, short- and long-term temporal dependencies, and other significant factors are studied. Response of EPR spectra of irradiated starch over the range (0.5–10 kGy) was investigated. The time dependence study of the radiation-induced signal radicals of starch showed that variation of the EPR signal can be noticed within ±7.7% relative to the average value over 38 days following irradiation. Results obtained indicate that gamma irradiated starch can be identified and radiation doses can be determined accurately using EPR spectroscopic techniques. [ABSTRACT FROM AUTHOR]

In order to explore the effect of 60Co gamma irradiation on the structure and glycation products of glycation systems, the ovalbumin (OVA) -glucose system under 60Co gamma irradiation at doses of 0, 25, 50, 75 and 100 kGy was regarded as the research object. The molecular weight, tertiary structure, and secondary structure were determined via SDS-PAGE, fluorescence spectroscopy, and far-ultraviolet circular dichroism spectroscopy, respectively. Meanwhile, high performance liquid chromatography and ultraviolet spectrometry were employed to measure the content of detrimental glycation products including fructosamine, acrylamide, fluorescent AGEs, pentosidine, and melanoidin. The results of increased molecular weight, surface hydrophobicity and β-structure (β-sheet and β-turn) content and decreased intensity of intrinsic fluorescence emission peak and α-helix content showed that 60Co gamma irradiation promoted glycation reaction of OVA in a dose-dependent manner. In addition, the fructosamine and acrylamide in the system during irradiation treatment were increased firstly and then decreased, and the highest contents were presented at 50 kGy. Meanwhile, with the increase of dose, the fluorescent AGEs, pentosidine and melanoidin contents were increased. In short, -0Co gamma irradiation dose would be controlled within 25 kGy to reduce detrimental glycation products in egg products and improve their safety during irradiation treatment. This study would provide a scientific proof for expanding the application of food irradiation technology in egg products in the future. [ABSTRACT FROM AUTHOR]

Copyright of Harran Journal of Agricultural & Food Science is the property of Harran University, Faculty of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Irradiation was regarded as a promising green emerging technology to ensure the microbiological safety of food. Food irradiation used a controllable amount of ionizing radiation to ionize atoms or molecules in food, which was considered to be the main mechanism of the changes of exposed materials. Irradiation has been successfully applied for meat tenderization, extending shelf life and eliminating pathogenic, deteriorating microorganisms. However, its application has caused changes in physicochemical and biochemical aspects, affecting the nutritive value and sensory quality of irradiated meat. Moreover, irradiation combined with freezing, low temperature, and heating can mitigate adverse changes in the nutritive value and sensory quality of food. This review describes the potential applications of irradiation in meat systems in recent years, as well as changes in nutritive value, pH, tenderness, WHC, color and flavor of meat and meat products treated with irradiation. Subsequently, the results will contribute to establish the appropriate conditions for the scaling-up of irradiation technology to the industrial level. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and quality of products by delaying spoilage and reducing the growth of microorganisms. Irradiation does not affect the sensory characteristics of meats, including color, taste, and texture, as long as the appropriate dose is used. However, its influence on the chemical and nutritional aspects of meat is complex as it can alter amino acids, fatty acids, and vitamins as well as generate free radicals that cause lipid oxidation. Various factors, including irradiation dose, meat type, and storage conditions, influence the impact of these changes. Irradiation can also affect the physical properties of meat, such as tenderness, texture, and water-holding capacity, which is dose-dependent. While low irradiation doses potentially improve tenderness and texture, high doses negatively affect these properties by causing protein denaturation. This research also explores the regulatory and public perception aspects of food irradiation. Although irradiation is authorized and controlled in many countries, its application is controversial and raises concerns among consumers. Food irradiation is reliable for improving meat quality and safety but its implication on the chemical, physical, and nutritional properties of products must be considered when determining the appropriate dosage and usage. Therefore, more research is needed to better comprehend the long-term implications of irradiation on meat and address consumer concerns. [ABSTRACT FROM AUTHOR]

Irradiation has become a mature processing approach for the quality control of many agricultural products. The effects of gamma irradiation at four different doses (2, 4, 6, and 8 kGy) on microbial quality, Hunter's parameter, lipid oxidation, hydrolyzed amino acids (HAAs), and flavor in spicy chicken were investigated. After treatment, all samples were stored at 4°C. The microbiological results showed that the total viable bacteria (TVB) and total coliform count (TCC) were significantly decreased dose dependently. Values of Δa*, Δb*, and ΔE* of the irradiated specimens were lower compared with the control samples, whereas the ΔL* of the irradiated specimens was higher compared with the controls. The peroxide value (POV) was increased by dose augmentation. Contents of HAAs were gradually decreased in both irradiated and control groups. The odor was affected by both doses of irradiation and storage time. Hence, we conclude that irradiation at a dose of 4.0 kGy barely affected physicochemical properties during storage and extended the shelf life of spicy chicken. This approach could be an alternative to control the quality of spicy chicken during storage. [ABSTRACT FROM AUTHOR]

Enterohemorrhagic Escherichia coli (EHEC) O157:H7 is a foodborne pathogen producing Shiga toxins (Stx1 and Stx2), which can cause hemorrhagic diarrhea and life-threatening infections. O157:H7 strain EDL933 carries prophages CP-933V and BP-933W, which encode Shiga toxin genes (stx1 and stx2, respectively). The aim of this work was to investigate the mechanisms of adaptive resistance of EHEC strain EDL933 to a typically lethal dose of gamma irradiation (1.5 kGy). Adaptive selection through six passages of exposure to 1.5 kGy resulted in the loss of CP-933V and BP-933W prophages from the genome and mutations within three genes: wrbA, rpoA, and Wt_02639 (molY). Three selected EHEC clones that became irradiation adapted to the 1.5-kGy dose (C1, C2, and C3) demonstrated increased resistance to oxidative stress, sensitivity to acid pH, and decreased cytotoxicity to Vero cells. To confirm that loss of prophages plays a role in increased radioresistance, clones C1 and C2 were exposed to bacteriophage-containing lysates. Although phage BP-933W could lysogenize C1, C2, and E. coli K-12 strain MG1655, it was not found to have integrated into the bacterial chromosome in C1-U and C2-U lysogens. Interestingly, for the E. coli K-12 lysogen (K-12-U), BP-933W DNA had integrated at the wrbA gene (K-12-U). Both C1-U and C2-U lysogens regained sensitivity to oxidative stress, were more effectively killed by a 1.5-kGy gamma irradiation dose, and had regained cytotoxicity and acid resistance phenotypes. Further, the K-12-U lysogen became cytotoxic, more sensitive to gamma irradiation and oxidative stress, and slightly more acid resistant. IMPORTANCE: Gamma irradiation of food products can provide an effective means of eliminating bacterial pathogens such as enterohemorrhagic Escherichia coli (EHEC) O157:H7, a significant foodborne pathogen that can cause severe disease due to the production of Stx. To decipher the mechanisms of adaptive resistance of the O157:H7 strain EDL933, we evolved clones of this bacterium resistant to a lethal dose of gamma irradiation by repeatedly exposing bacterial cells to irradiation following a growth restoration over six successive passages. Our findings provide evidence that adaptive selection involved modifications in the bacterial genome, including deletion of the CP-933V and BP-933W prophages. These mutations in EHEC O157:H7 resulted in loss of stx1 and stx2, loss of cytotoxicity to epithelial cells, and decreased resistance to acidity, critical virulence determinants of EHEC, concomitant with increased resistance to lethal irradiation and oxidative stress. These findings demonstrate that the potential adaptation of EHEC to high doses of radiation would involve elimination of the Stx-encoding phages and likely lead to a substantial attenuation of virulence. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Turmeric is a functional ingredient commonly used in food, pharmaceutical, and cosmetic products due to its health benefits and bioactivity, including anti-inflammatory, antioxidant, and anticancer benefits. Irradiation is a common technique used to decontaminate microorganisms and extend the shelf life of spices. However, there are scientific debates over the use of irradiation in food products. This study aimed to assess the effects of ionizing radiation, including gamma rays and electron beams, on bioactive compounds and microbial characteristics of turmeric powder. Technically, high-performance liquid chromatography with UV–Vis detection was used to assess bioactive compounds. Another aim of the present study was to determine free radicals in irradiated and non-irradiated samples within one month of storage using electron paramagnetic resonance (EPR). Results showed that gamma and electron-beam irradiations could decrease microbial contamination of turmeric by approximately 5 and 6 log cfu/g, respectively. Contents of bioactive compounds increased in irradiated samples and curcumin contents in gamma and electron-beam irradiated samples were 232–248 and 215–266 mg/g dry weight (dw), respectively. Furthermore, the study detected that free radicals increased in all irradiated samples immediately after irradiation but decreased over time. Decrease in EPR signals was faster in gamma-irradiated samples during storage. Numbers of free radicals induced by gamma and electron-beam irradiations were 6.59–4.70, 2.69–1.60, 1.61–1.34, and 0.99–1.05 on days 0, 7, 14, and 21, respectively. After 21 days of storage, the numbers of free radicals in all non-irradiated and irradiated samples were similar. Therefore, free radicals induced by irradiations were degraded during storage and eliminated after 21 days. • Gamma and e-beam irradiation reduced microbial contamination of turmeric powders. • The curcuminoid contents increased in both irradiated samples. • The formation of free radicals was higher in the gamma-irradiated samples. • Free radicals were eliminated after 21 days of storage in all irradiated samples. [ABSTRACT FROM AUTHOR]

Dried figs were studied by Electron Paramagnetic Resonance (EPR) spectroscopy for identification of radiation treatment and dosage assessment. Gamma-irradiated samples show a multicomponent "sugar-like" EPR spectrum with line width of 6–8 mT, centered at g = 2.004. The investigation of the influence of the instrumental parameters microwave power and modulation amplitude on the EPR signal show saturation effect at microwave power above 2 mW and over modulation at modulation amplitude above 0.4 mT. Determination of the stability of radiation induced signals shows, that identification of previous radiation treatment is possible for a long time period after irradiation even more than one year. Dose-response curves of gamma-irradiated samples exhibits a linear response up to about 4 kGy and the saturation of the EPR signal at higher doses. A Single Aliquot Additive dosing method used to estimate the initial absorbed dose in irradiated dried fig flesh shows initial dose 0.25 kGy for the sample irradiated by 5 kGy and 3.7 kGy for those irradiated using 10 kGy. Taking into account the signal decay after 150 days of storage, the dose defined as initial should be 4.65 kGy for the 5 kGy irradiated sample and 8 kGy for that irradiated using 10 kGy. • Gamma irradiation generate free radicals in saccharides of dried figs and Protocol EN 13708 is applicable. • The radiation induced signal is stable over time thus the product could be identify as irradiated within the shelf life. • Dose response curve shows a saturation effect after dose of 4 kGy. • The Single Aliquot Additive Dose method was applied to fig flesh samples. [ABSTRACT FROM AUTHOR]

Background: Medulloblastoma (MB) is the commonest malignant brain tumour of childhood. Accurate clinical data on paediatric MB in the low-and-middle-income countries (LMIC) setting are lacking. Sequential improvements in outcomes seen in high-income countries are yet to be reflected in LMICs. Aim: The aim of this study was quantification of paediatric MB outcomes in the LMIC setting over three decades of advances in multidisciplinary intervention. Setting: Cape Town, South Africa. Methods: This was a retrospective study of 136 children with MB diagnosed between 1985 and 2015. The modified Chang criteria were used for risk stratification. The primary objective of this study was overall survival (OS), quantified by analysis of epidemiological, clinical and pathological data. Results: OS improved significantly during the most recent decade (2005-2015) when compared with the preceding two decades (1985-1995 and 1995-2005). Despite reduced-dose craniospinal irradiation (CSI) for standard risk cases, OS was significantly greater than during the preceding two decades. High-risk disease was identified in 71.4% of cases and was associated with significantly inferior OS compared with standard-risk cases. Improved OS was positively correlated with the therapeutic era, three-dimensional (3D) conformal radiotherapy technique, older age at diagnosis, classic and desmoplastic histology, extent of resection and absence of leptomeningeal spread on imaging. Conclusion: Advances in multidisciplinary management of MB in our combined service are associated with improved survival. Access to improved imaging modalities, advances in surgical techniques, increased number of patients receiving risk-adapted combination chemotherapy or radiotherapy, as well as CSI using a linear accelerator with 3D planning, are considered as contributing factors. [ABSTRACT FROM AUTHOR]

Chemicals are not used safely for the quality retention and optimum storage stability of foodstuff, due to residual problems. Food irradiation is a secure process and can effectively be used to suppress the infestation, sprouting, rate of respiration, and to increase the storage duration of perishable products. This research trial was conducted at Ayub Agricultural Research, Faisalabad, Pakistan. Mango samples of sensation variety were irradiated with three different doses by using a mark-IV irradiator installed at NIAB. Data regarding firmness, Brix, titratable acidity, pH, and Vitamin-C were calculated after a one-week interval. The mango samples were placed in cold storage where temperature and relative humidity were monitored regularly during the storage period 10°C and 85–90% relative humidity. The dose of 300 Gy showed better results as compared to the other two doses, i.e., 150 and 225 Gy due to the concentrated level of rays, however, the ray level higher than 300 imparted adverse effects. Irradiation technology can successfully be applied to improve the storage life and reduce post-harvest losses. [ABSTRACT FROM AUTHOR]

To safeguard the ecosystem and facilitate the international trade of fresh agricultural products, phytosanitary treatments, particularly newly emerged electron‐beam (e‐beam) irradiation, are recommended because they are eco‐friendly and do not adversely affect postharvest preservation. However, the effects of this technique on "Maehyang" strawberries are unknown. Therefore, herein, the effects of e‐beam irradiation (≤1 kGy) on postharvest preservation of strawberry during storage were evaluated. E‐beam irradiation reduced the microbial population, decay extent, and weight loss of strawberries in a dose‐dependent manner without affecting total soluble solids content, pH, and titratable acidity. During storage, total/individual phenolic contents, total anthocyanin content, and antioxidant activities of irradiated fruits increased more slowly than those of non‐irradiated fruits and maximized at the end of the storage. E‐beam irradiation prevented sensory degradation and color and firmness changes. Therefore, the e‐beam‐irradiation‐based phytosanitary treatment can efficiently mitigate the deterioration of consumer acceptance and improve postharvest preservation of strawberries. Practical applications: E‐beam irradiation of strawberries with a 1‐kGy dose resulted in microbial decontamination, reduction in decay extent and weight loss, inhibition of color, firmness and chemical quality changes, and sensory quality retention without adversely affecting fruit quality parameters such as total soluble solid content, pH, and titratable acidity during storage. Thus, low‐dose e‐beam irradiation can be used for the phytosanitary treatment of strawberry to improve postharvest preservation and sensory quality. The easy transportation of these treated strawberries to otherwise unreachable distant market, as evident from our results, and the product quality improvements such as better sensory and color characteristics open opportunities for new markets and increase consumer acceptance, even at higher prices. [ABSTRACT FROM AUTHOR]

Featured Application: Irradiation is a useful application to preserve tarhana by preventing microbiological risks and pest formation. An irradiation dose of 5 kGy and below can be applied for the preservation of the tarhana without quality loss. Tarhana is a traditional food produced by the fermentation, drying and grinding of dough prepared with wheat flour, yoghurt, various vegetables and spices. Microbiological risks and pest formation are the major problems encountered during the storage of tarhana. In this study, the effect of irradiation was determined in order to eliminate microbiological risks and pest formation while preserving the quality features during the storage of tarhana. Depending on the irradiation dose, microbial inhibition occurred in tarhana samples, and the maximum protection was achieved with 10 kGy. Nevertheless, doses of 2.5 and 5 kGy inhibited the growth of Bacillus cereus. Additionally, all irradiation doses prevented pest formation. The consistency coefficient of soups prepared with irradiated tarhana samples decreased depending on the irradiation doses. There was no difference in 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and total phenol content in the control with irradiated tarhana samples. However, the 10 kGy irradiated tarhana sample included higher thiobarbituric acid reactive substances. In conclusion, irradiation was applied for the first time to preserve tarhana by reducing the microbiological risk and preventing pest formation. Accordingly, a 5 kGy irradiation dose was recommended, with which the tarhana rheology was affected slightly. [ABSTRACT FROM AUTHOR]

To have a clear cognition on whether clay could be used for disposal of high level radioactive waste efficiently or not, in this work, talc was irradiated by Co-60 γ ray in air at a dose rate of 54 Gy/min with doses up to 1000 kGy. Then, variations in chemical/crystalline structure and intrinsic mechanism were explored. Main results show talc occurred dehydroxylation and lattice shrink. Under 0–1000 kGy irradiation, shrink range in (002) lattice plane was near 1.5% close to 0.14 Å. Main mechanisms involve framework/Mg–OH bond break and H2O radiolysis. Framework break seems more important, Mg–OH bond break and H2O radiolysis are secondary. It seems talc exhibits poor stability to radiation. Clay matrix mightn't ensure the effectiveness of disposal project, the effect of nuclear accident to environment can be serious. [ABSTRACT FROM AUTHOR]

The field-circuit joint simulation test of the fuze RF front-end was made for the front-gate coupling of fuze under high-power microwave irradiation. A RF front-end model of fuze is established by simulation software, and the coupling effect of front-gate of fuze is analyzed by the test method of irradiation before injection. The test results show that the sensing elements of RF front-end of fuze are easy to be damaged by high-power microwave. The damage effect of high-power microwave is more obvious when the rise time of pulse signal is short; and when the distance between HPM source and fuze is long, the normal ranging function of fuze will be disturbed, but the interference effect caused by the change of flat top width of pulse signal is not obvious. [ABSTRACT FROM AUTHOR]

This work assesses the effect of Drypetes gossweileri essential oil on germination of Bacillus spores inoculated in orange juice and milk. We also report the capacity of the essential oil at 0.25, 0.5 and 1 µg/mL to induce sensitivity of spores to some irradiation treatments. The concentrations of essential oil were chosen after sensory analysis. The results show that the essential oil inhibited spores germination with minimal inhibitory concentrations inhibiting spore germination (MICg) of 10 µg/mL in the orange juice. In milk, the spores appeared to be less sensitive with MICg varying from 20 to 40 µg/mL. The sensory analysis revealed 2.5 µg/mL as the acceptable concentration of essential oil in orange juice. The essential oil at 1 µg/mL induced the sensitivity of spore of three Bacillus to alpha radiation of 101.4 Gy. Ultraviolet-C and microwave treatments in the presence of essential oil in general led to higher inactivation of spores up to 100% in some cases. [ABSTRACT FROM AUTHOR]

Physical modification of starches using dry heating, gamma and electron beam irradiation are considered greener and more cost effective than using crosslinking chemicals for starch modification. Chemical modification of starches generates lot of downstream waste. Alternatively, dry heating of starches can also be utilized to influence hydrolysis as well as crosslinking of chains and requires no catalyst. Gamma and electron beam irradiation although used largely for preservation of foods can introduce carboxyl groups into starch molecules as well as degrade starch chains. Gamma and electron beam irradiation can hydrolyze as well as cross link starches which can have various applications in food and process industries. Irradiation and dry heating are promising techniques and can be used in conjunction with other modifications type for making specialty and resistant starches. To the best of our knowledge dry heating of starches has not been reviewed. Need was also felt to critically review irradiation techniques since there are many ongoing debates on its implications. [ABSTRACT FROM AUTHOR]

Food irradiation is an alternative technological process employed to preserve the hygienic quality of food and to extend its shelf life. In this work, three different types of soft cheese, mozzarella , robiola and primosale , were treated with X-rays at 1.0, 2.0 and 3.0 kGy to evaluate their effect on proteins and peptides using a bottom-up proteomic approach. Matrix-assisted laser desorption/ionization-time of flight mass spectrometry (MALDI-ToF-MS) and liquid chromatography coupled with MS through electrospray interface (LC-ESI-MS) were employed to analyse the peptide mixtures coming from the proteolytic digestion of soft cheese using both trypsin and chymotrypsin enzymes. We discovered 15 peptides most affected by X-rays that were sequenced by tandem MS and identified; ten of these discriminant peptides, generated from the cleavage of β-casein and α-casein (B. taurus), were localized on the proteins' secondary structure, highlighting a heightened susceptibility of random coils to X-ray irradiation. No additional post-translational modifications were found to be induced or emphasized by irradiation. For all studied cheese samples, the major spectral differences were encountered at 1.0 kGy, suggesting that such a dose was the most effective in promoting peptide bond cleavage. Some non-enzymatic and/or half-enzymatic peptides belonging to α-S1-, α-S2- and β-casein were also produced when varying X-ray doses. • Bottom-up proteomics was applied for X-ray irradiation assessment in soft cheeses. • Proteolytic digestion was performed by trypsin and chymotrypsin double enzyme. • No additional post-translational modifications were found related to irradiation. • For all studied cheeses, the major spectral differences occurred at 1.0 kGy dose. • The discriminant peptides belong mainly to α-S1- and β-casein random coil structures. [ABSTRACT FROM AUTHOR]

Agricultural or food processing wastes cause serious environmental burden and economic losses. Solid‐state fermentation using these wastes is an attractive option to valorize these wastes. However, conventional autoclaving of substrate may degrade nutrients and generate toxins. Unsterilization of the substrate will cause undesired microbial contamination. Therefore, we compared irradiation with autoclaving to treat citrus wastes as substrate for solid‐state fermentation by Aspergillus aculeatus. By comparing microbial growth, enzymes tested and medium consumption, irradiated substrate had higher biomass and extracellular protein, more sugar consumption and higher enzyme production than those with autoclaved substrate. Irradiation prevented the generation of cell‐inhibiting components such as 5‐hydroxymethylfurfural (5‐HMF) whereas preserved the flavonoids well that are often enzyme inducers. These findings suggest that irradiation of agricultural and food processing wastes as substrate has advantages over autoclaving for solid‐state fermentation. Significance and Impact of the Study: This study proposes irradiation as an alternative to sterilize agricultural residues rich in nutrients and thermosensitive compounds, such as citrus wastes for fungal solid‐state fermentation and production of enzymes. [ABSTRACT FROM AUTHOR]

The effect of postharvest UV-C irradiation on the antinutrients (phytate, saponin, tannin), B-vitamins, and mineral profile of Clerodendrum volubile leaves was evaluated. The leaves were cleaned, detached, divided into two parts, one part was irradiated with UV-C lamp at wavelength 210 nm, average dose of 2.217 J/m2 for 20 minutes while the other was left untreated, the two were stored for 24 hours at room temperature. The phytate, saponin, tannin, B vitamins and mineral content of the leaves were analysed after irradiation and storage using standard methods. Mineral and molar ratios were calculated. UV-C irradiation substantially decreased the phytate contents from 18.12 to 9.02 mg/g but increased the tannin contents from 0.68 to 1.42 g/100g and saponin contents from 1.44 to 1.52 g/100g. The phytate and saponin contents reduced in storage but the tannin content increased. The B vitamins reduced after UV-C irradiation and further in storage with the exception of pyridoxine (B6) which increased significantly. The minerals P, Mn, Na, Ca and Mg content increased while K decreased with UV-C irradiation and no effect on the Fe content of white butterfly C. volubile leaves. After UV - C irradiation the mineral ratios Ca : P, Na : K, Ca : Mg, Ca : K and the miliequivalent ratio K : (Ca + Mg) were still within the required standard for their availability for absorption. [Ca][Phytate]/[Zn] molar ratios (0.0003 - 0.0006 mol/kg) were below 0.5 mol/kg the critical value. Irradiating food just like other food processing methods will depend on what the food has to contribute to the total diet. [ABSTRACT FROM AUTHOR]

The present study investigates the sensitivity of different crab exoskeleton parts (swimming legs, apron and dactyl) for gamma radiation using EPR technique. The EPR spectra of these crab parts before and after irradiation with gamma rays at doses from 0.5 kGy up to 30.0 KGy were studied. The elemental analysis of each crab part was done using Energy Dispersive X-ray (EDX) analyzer. The effect of the angular dependence of the EPR spectra on the anisotropic shape of the crab fragments was achieved. The identification of the free radicals of the native EPR spectra of the AP, DA and SL fragments and that created after the irradiation with dose 7 kGy were done. The getting EPR spectra are mostly similar for all un-irradiated crab parts whereas the results exhibited the dactyl crab parts are more sensitive than the other parts for gamma radiation. The amplitude of the asymmetric signal exhibited a linear increase with applied dose up to 15 KGy. The current study proves the validity of using the EPR technique to distinguish between the different crab parts and the suitability of the crab exoskeleton parts as radiation dosimeters. [ABSTRACT FROM AUTHOR]

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BACKGROUND: Food irradiation is a widely used technique for improving the safety and shelf life of foods, including most spices. However, growing concerns by consumers about this technique require further investigation on the effects of radiation, both on the safety of the food and on its organoleptic properties. In this work, cloves of diverse origins were submitted to different irradiation doses in a 60Co source. The presence of trapped radicals and their time‐dependent decay after irradiation were assessed by electron spin resonance (ESR) spectroscopy. The volatile bioactive composition and the clove oil were evaluated before and after irradiation by gas chromatography time‐of‐flight mass spectrometry. RESULTS: Results show an increase of the amount of volatiles collected after irradiation, especially of caryophyllene oxide and acetic acid, although these are still minor constituents. No new compound was detected after irradiation. Radicals decay fast, and 60 days after irradiation they were undetectable by ESR. CONCLUSION: Gamma irradiation showed to be a clean technique for clove decontamination, since no significant change in the aroma or oil compositions was found, and low levels of trapped paramagnetic species, after the initial decay period, were detected upon irradiation. Furthermore, irradiation doses higher than those legally allowed are equally safe. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Highlights • New data on the use of electron spin resonance spectroscopy (ESR) are reported. • Only one native ESR signal was found in all types of cheese. • In irradiated cheeses, a new ESR signal is detected. • The storage time effect in free radicals accumulation and decay are studied by ESR. • ESR could be a suitable technique to detect irradiation treatments on cheese. Abstract The generation, accumulation and decay of free radicals in six varieties of cheese, irradiated (0–4 kGy) in an electron accelerator, have been studied by electron spin resonance (ESR) spectroscopy. Remarkably, the ESR spectra of all untreated cheeses showed only one singlet signal with a g-factor of 2.0064 ± 0.0005. Surprisingly, the ESR spectra of irradiated samples presented a new signal with g - factor of 2.0037 ± 0.0003 which was independent of the type of cheese, and which might be due to free radicals from the radiolysis of proteins. Surface regression models (P < 0.0001) established the relationship among signal intensity, absorbed dose (0, 1, 2 and 4 kGy) and storage time (0–180 days) for the different types of cheese. Results suggested that the analysis by ESR (or electron paramagnetic resonance, EPR) is suitable to evaluate, either qualitatively or quantitatively, the irradiation treatment of different types of cheese. [ABSTRACT FROM AUTHOR]

Highlights • The label “Treated with irradiation” lowered quality perception of foods. • Despite denoting the same technology, “Ionization” did not lower quality perception. • Acceptance of food irradiation is indirectly linked to affect evoked by nuclear power. Abstract Innovative microbial decontamination strategies, such as food irradiation or treatment of foods with protective cultures, offer solutions for today’s food industry to produce safe food with appropriate shelf-life and quality. However, consumers frequently exhibit strong aversions towards highly processed foods and unfamiliar and artificially-sounding food technologies. This paper aimed at examining consumers’ quality perceptions of foods treated with different decontamination strategies and linking these findings to the theoretical assumptions of the affect heuristic in two online studies with US consumers (study 1: N = 184, study 2: N = 65). The main finding from study 1 was that the label “treated with food irradiation” had a detrimental effect on consumers’ quality perception of different foods, while “treated with food ionization” did to a lesser degree, despite being another term for the identical decontamination strategy. The suggestion that this detrimental effect origins in negative affect and associations raised by the term “food irradiation,” was substantiated in study 2. Consumers, who have negative feelings towards nuclear power, perceive irradiated foods as lower in quality, perceived less benefits and more risks associated with food irradiation and exhibit lower overall acceptance of this technology. The findings of the two studies are discussed in light of recommendations for the food industry and regulation. This study stresses the importance of consulting with social science ahead of the implementation of a new food technology. [ABSTRACT FROM AUTHOR]

Radiopreservation using gamma radiation is widely in use as a safe method for extending the shelf life of shellfish. This study explored the consequences of different doses of gamma radiation (0.5 kGy, 1.0 kGy and 2.0 kGy) on various tissues of Scylla serrata at cellular and nuclear level, with the aid of electron microscopy and DNA comet assay. The highly radio exposed (2.0 kGy) pyloric muscles showed a reduction in sarcomere length, disordered organization with expanded gap between adjacent myofibrils, ruptured sarcotubular system, mitochondrial swelling with crushed cristae, significant increase in nucleus size coupled with less dense nucleoplasm, etc. Comet assay on tissues such as muscle, hepatopancreas and testis irradiated with 2.0 kGy radiation also revealed a significant degree of nuclear damage by gamma irradiation in a dose-dependent manner. The tail length of the comet showed a tissue-specific tolerance level. The present study clarified the precise dose of irradiation as 1.0 kGy and the results can be relevant for commercial purposes to qualitatively categorize the irradiated crabs. [ABSTRACT FROM AUTHOR]

Not only the general public, but particularly also politicians and opinion makers judge the safety and desirability of technologies on information that comes free from many media, often provided by self-proclaimed experts. Few people take the time and effort to check the facts. The result is often that beneficial technologies are dismissed while these benefits have the potential of increasing the standards of living. While in some parts of the world the benefits are seen and the technologies accepted and applied, on other parts they are not, even in cases where these technologies have the potential of solving huge problems. The use of genetically modified (GM) food and the use of irradiation to preserve food for example, are heavily emotionalised and in parts of the world antis tend to win the battles. [ABSTRACT FROM AUTHOR]

Abstract Samples of non-irradiated walnuts exhibit a single line with a g value of 2.0045 ± 0.0006. The irradiation process gives rise to “cellulose-like” Electron Spin Resonance (ESR) spectrum two lines symmetrical to the central line, at a distance of ca. 3 mT. Irradiation increases the central line and produces two satellite peaks (lines) with an amplitude growing with dose. The stability of the radiation-induced ESR signal at room temperature was studied from a quantitative point of view. The fading study and dose evaluation were pursued for a period of two years analyzing irradiated walnuts samples. The reported curves, describing the fading at different doses, differ only by a multiplicative factor and the attenuation factor (the ratio between the amplitude measured and the amplitude evaluated after irradiation) depends only on the time elapsed following treatment. Highlights • A method to detect irradiation treatment in walnuts was optimized. • The stability of the ESR signal over a period of two years was studied. • Parameters describing the fading effects were evaluated. [ABSTRACT FROM AUTHOR]

Irradiation of food in the world is becoming a preferred method for their sterilization and extending their shelf life. For the purpose of trade with regard to the rights of consumers is necessary marking of irradiated foodstuffs, and the use of appropriate methods for unambiguous identification of radiation treatment. One-third of the current standards of the European Union to identify irradiated foods use the method of the Electron Paramagnetic Resonance (EPR) spectroscopy. On the other hand the current standards for irradiated foods of plant origin have some weaknesses that led to the development of new methodologies for the identification of irradiated food. New approaches for EPR identification of radiation treatment of herbs and spices when the specific signal is absent or disappeared after irradiation are discussed. Direct EPR measurements of dried fruits and vegetables and different pretreatments for fresh samples are reviewed. [ABSTRACT FROM AUTHOR]

The objective of this study was to elucidate the relationships among lipid/protein oxidation, color changes, off-taste and off-odor in irradiated raw beef round eye. Raw beef round eye was prepared and irradiated at 0, 1.5, 3.0 and 4.5 kGy using a linear accelerator. Significant increases in lipid oxidation and protein oxidation were found in irradiated raw beef round eye, while significant decreases were observed in the color values (L*-, a*-, and b*-value). The degradation of nucleotides can contribute to the taste changes (increase in sourness and decrease in umami taste) in the irradiated raw beef round eye, which was further confirmed by the electronic tongue data. The sulfur volatiles (e.g.: dimethyl disulfide) from the sulfur-containing amino acids increased significantly after irradiation, indicating these are closely related to the off-odor of irradiated beef round eye. [ABSTRACT FROM AUTHOR]

A one-pot sonochemical irradiation method was developed for the fabrication of superhydrophobic and superoleophilic cotton fabric from a solution consisting of branched silica nanoparticles and tetraethoxysilane-dodecyltrimethoxysilane sol. The silica/sol-coated cotton fabric could be wetted by liquids of low surface tension, but was water repellent with a water contact angle of 159 ± 1.2° and water shedding angle of 6 ± 0.8°. The as-prepared cotton fabric could be used as effective materials for the separation of oil from water with separation efficiency as high as 98.2% and maintained separation efficiency above 94% after 30 separation cycles for the kerosene-water mixture. Moreover, the superhydrophobic and superoleophilic cotton fabric could maintain stable superhydrophobicity after treatment with strong acidic and alkali solutions, and harsh mechanical damage. Therefore, this reported robust superhydrophobic cotton fabric exhibits encouraging practical application for oil-water separation. [ABSTRACT FROM AUTHOR]

In many technological applications, electron beams of large size are required on one of the coordinates. The cold cathode used for this purpose has to possess high stability of characteristics, durability and be able to generate a uniform distribution of the electron beam current density. Comprehensive research into the properties of the metal dielectric (MD) cathode on the URT-1M accelerator was conducted. The influence of quantity and the relative positioning of the emission elements on the beam parameters and distribution of the electron beam current density were established. The influence of the shape of the cathode case on stability of operation at a high repetition rate was also investigated. A measurement technique using pulsed cathode luminescence (PCL) of phosphorus to estimate the distribution of the electron beam current density was developed. This PCL technique was tested by a dosimetry technique using plastic detectors. The qualitative compliance of the results from both techniques was established. By selecting the number and arrangement of MD plates, it was possible to obtain a more or less uniform (15%) electron beam current density distribution on the output foil. It was set so that falling of emission MD cathode by operation at high repetition rates (>100 pps) occurs rather slowly, thus ensuring continuous functioning for 40 h. [ABSTRACT FROM AUTHOR]

This paper presents radiometric and meteorological data measured at three ground stations (University of Tarapacá, Quiborax and Las Rejas) in the region of Arica-Parinacota (Chile). Global horizontal irradiance, diffuse horizontal irradiance, direct normal irradiance, surface temperature, wind speed and wind direction and relative humidity were measured and analysed for more than one complete year at each station. The data is filtered to guarantee its consistency and quality, following a particular set of filters selected and adapted for the radiometric conditions of Arica. Daily, monthly and yearly averages of solar irradiation and meteorological values are processed from the 10-min averages registered at the stations. The data collected indicates that there is a strong relationship between altitude and proximity to the coast, which influences the annual levels of solar energy. These results also show that the region of Arica-Parinacota has among the highest yearly values of solar radiation in the World and consequently a strong potential for capturing solar energy using photovoltaic (PV), concentrated photovoltaic (CPV) and concentrated solar power (CSP) technologies. The ground radiometric data has been compared with long-term satellite-derived data from NASA, NREL, CIEMAT, INPE BRASIL-SR and numerical model WRF. Overall, the model with the lowest error for GHI is CIEMAT and WRF models and for DNI is CIEMAT model. [ABSTRACT FROM AUTHOR]

Levels of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined in vacuum-packed fillets of grass carp ( Ctenopharyngodon idella) and bighead carp ( Hypophthalmichthys molitrix). Fish flesh was treated by high-energy electron beam irradiation at low doses of 0.25 and 0.50 kGy or by smoking. The control and treated packs were stored at 3.5 °C for up to 70 days (irradiated) and for 181 days (smoked). Tyramine content was the most sensitive indicator of the improper status of samples, levels exceeding 10 mg/kg indicated the loss of meat freshness, in spite of persisting good sensory indices. Irradiation prolonged the shelf-life of samples 4-5 times, smoking was more effective. The formation of tyramine, putrescine and cadaverine fitted well the Gompertz model. [ABSTRACT FROM AUTHOR]

Fe 3+ /TiO 2 /zeolite Y photocatalyst synthesized by using sonophotodeposition method was compared with photocatalysts prepared by simple photodeposition and sonodeposition methods in order to clarify the role of light irradiation and ultrasounds while they are used simultaneously. To gain an insight into the mechanism of this method a detailed characterization of the photocatalysts was carried out by means of the following techniques: UV–vis diffuse reflectance spectroscopy, X-ray photoelectron spectroscopy, transmission electron microscopy, Mössbauer measurements and photocatalytic test reaction. Basing on the results from these techniques the chemical role of light and mainly mechanical role of ultrasound were observed. The selective photocatalytic oxidation of benzyl alcohol into benzaldehyde in liquid phase was a test reaction verifying the utility of the prepared materials. The best photocatalytic efficiency in this reaction was performed by photocatalyst synthesized using compilation of ultrasound energy with photoexcitation. [ABSTRACT FROM AUTHOR]

We report new experimental investigations of the response of single superheated emulsion detectors with small droplet (<30 µm radii) size distributions to both α- and neutron irradiations. Analysis of the results in terms of the underlying detector physics yields a toy model which reasonably reproduces the observations, and identifies the initial energy of the α in the liquid and distribution of droplet sizes as primarily responsible for the detector capacity to distinguish between nuclear recoil and α events. [ABSTRACT FROM AUTHOR]

Source-based calibration methods used for photon attenuation and coincidence summing corrections are time consuming and require multiple certified standards that match sample geometry with varying densities. Three programs which are capable of simulating a variety of sample geometries, matrix compositions, and sample densities have been examined as alternatives. LabSOCS, ANGLE 3 and GESPECOR are effective at generating efficiency curves for food matrices with a range with different densities. The curves generated have been successfully used to determine activity in food samples. [ABSTRACT FROM AUTHOR]

The development of reliable methods to distinguish between irradiated and non-irradiated food is essential to address the growing industrial interest in irradiation technology. DNA comet and thermoluminescence (TL) analyses were carried out to investigate radiation-induced markers in gamma-irradiated grapes (0-2 kGy). A DNA comet assay of the seeds and flesh of irradiated samples displayed tailed cells with a dose-dependent increase in tail length. In TL measurements, irradiated samples were characterized by a prominent TL peak at 180 °C with enhanced intensity. The TL ratio (TL/TL) enhanced the reliability of the results by confirming successful isolation of minerals. Irradiation was detectable for up to 6 weeks of storage, with overall acceptance qualities confirmed by a sensory evaluation. The results of the study suggest that both detection techniques could be used to identify irradiated grapes and that simultaneous use could provide a clear determination of irradiation status. [ABSTRACT FROM AUTHOR]