Effect of Ionizing Radiation on the Microbiological Safety and Phytochemical Properties of Cooked<i> Malva sylvestris</i> L.

Salem, Intidhar Ben; Ouesleti, Souad; Khammassi, Mohamed Amine; Boulila, Abdennacer; Mabrouk, Yassine

doi:10.1155/2018/2730713

Cited by 5 publications

(3 citation statements)

References 19 publications

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“…The overall activity of radioactive materials implemented in industrial installations varies from a few hundred thousand to a few million Ci [ 17 ], and at this level of activity, a radiation treatment facility is considered a Basic Nuclear Facility [ 5 ]. Therefore, the products to be treated are sent to these specific facilities contrary to electron accelerators, which can be installed in the food companies and products can be treated there.…”

Section: Methods Of Production and Application Of β And γ Raysmentioning

confidence: 99%

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Control of Foodborne Biological Hazards by Ionizing Radiations

Munir

Fédérighi

2020

Foods

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Ionization radiations are used to ensure food safety and quality. This irradiation process uses ions of beta or gamma rays to inactivate or destroy the food spoilage pests, microorganisms and their toxins without significantly increasing the temperature of the treated product. Meanwhile, various intrinsic and extrinsic factors are involved in determining the efficacy of ionization irradiation against these organisms. Therefore, the dose of radiations is recommended according to the type of irradiation, substrate and microorganisms. However, controversies are surrounding the use of irradiations in the food industry due to a negative perception of irradiations. This manuscript described the use of ionization radiations to control the foodborne biological hazards and increase shelf life. Firstly, the characteristics and mode of action of irradiations were discussed. Secondly, the role of extrinsic and intrinsic factors influencing the radioresistance of biological hazards were elaborated. This literature review also detailed the differential effects of irradiations on different microorganisms and pests having a role in food safety and deterioration. Finally, the regulatory status and the consumer values along with the controversies surrounding the use of ionization irradiations in the food sector were explained.

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Section: Methods Of Production and Application Of β And γ Raysmentioning

confidence: 99%

“…The 60 Co used in industrial installations consists of rods that are stacked on each other and enclosed in the double stainless steel casing [9,17]. These sources are positioned in source holders of variable geometry (flat, cylindrical, square, etc.)…”

Section: Radioactive Sourcesmentioning

confidence: 99%

Control of Foodborne Biological Hazards by Ionizing Radiations

Munir

Fédérighi

2020

Foods

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“…Independently of the solvent employed, results of increase of total phenolic content with increasing absorbed dose are also reported on literature in variety of samples such as, stored irradiated almond hull [15], fenugreek and spinach [16] or even on medicinal plants such Malva sylvestris L. [17].…”

Section: Figure 1: Total Phenolic Content Of Different Extracts Of Irradiated Chia Seedsmentioning

confidence: 91%

Total phenolic compounds of irradiated chia seeds

Teixeira

Mastro

2021

Braz. J. Rad. Sci.

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Chia seeds (Salvia hispanica L.) is a good source of oil, protein, dietary fiber, minerals and polyphenolic compounds. In order to study the influence of the processing methods on the content of phenolic compounds, the objective of this work was to evaluate the effect of gamma radiation, doses 0-20 kGy, on the total phenolic compounds extracted from chia seeds. Seeds were first defatted and extracts produced with proper solvents. Total phenolic content was determined according to Folin-Ciocalteu’s method and the extraction solvents applied were ethanol 100%, ethanol 70%, ethanol 50%, methanol 100%, methanol 70% and methanol 50%. When using ethanol 100%, ethanol 70 %, ethanol 50%, methanol 100% and methanol 70%, the extraction yield was independent of the absorbed dose. With methanol 50%, the irradiation process affected positively the total phenolic yield from of chia seeds. In general, the absorbed dose as well as the nature of the solvent affected the extraction yield, although in a limited manner.

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The effect of cannabis dry flower irradiation on the level of cannabinoids, terpenes and anti-cancer properties of the extracts

Kovalchuk

Rodriguez-Juarez

et al. 2020

Biocatalysis and Agricultural Biotechnology

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Effect of Ionizing Radiation on the Microbiological Safety and Phytochemical Properties of Cooked Malva sylvestris L.

Cited by 5 publications

References 19 publications

Control of Foodborne Biological Hazards by Ionizing Radiations

Control of Foodborne Biological Hazards by Ionizing Radiations

Total phenolic compounds of irradiated chia seeds

The effect of cannabis dry flower irradiation on the level of cannabinoids, terpenes and anti-cancer properties of the extracts

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