Efficacy of electron beam irradiation in reduction of mycotoxin-producing fungi, aflatoxin, and fumonisin, in naturally contaminated maize slurry

Mohamed, Asha B.; Chavez, Ruben A.; Wagacha, John M.; Mutegi, Charity; Muthomi, James W.; Pillai, Suresh D.; Stasiewicz, Matthew J.

doi:10.1016/j.toxcx.2022.100141

Cited by 5 publications

(4 citation statements)

References 44 publications

(59 reference statements)

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“…This may elucidate the observed decrease in antioxidant activity after irradiation. A parallel decrease in antioxidant activity in the ABTS radical assay was noted in the study by Rosiak et al [40] for resveratrol irradiated with a dose of 25 kGy. Another plausible explanation is the presence of free radicals in the sample [18], as confirmed by EPR studies.…”

Section: Antioxidant Propertiessupporting

confidence: 69%

“…The equation provided can be used to explain how the concentration of free radicals decreases over time in the irradiated sample [ 40 , 41 ]:

where C tot ( t ) represents the overall concentration of free radicals assessed at a specific moment t following radiation exposure. C s denotes the concentration of stable radicals, C u signifies the concentration of unstable free radicals, t denotes the time elapsed post-radiation, and T signifies the average lifespan of unstable radicals.…”

Section: Resultsmentioning

confidence: 99%

“…Comparative analysis with existing literature reveals that CUR exhibits lower resistance to radical damage induced by irradiation when compared with other phytochemicals of plant origin, namely, resveratrol, rutin, and quercetin. For these compounds, the total radical concentrations after irradiation with an equivalent dose were 0.24 ppm, 2.42 ppm, and 0.42 ppm, respectively [ 40 , 41 ].…”

Section: Resultsmentioning

confidence: 99%

“…The variation in free radical concentration over time following irradiation, determined from EPR spectra, is illustrated in Figure 2. The equation provided can be used to explain how the concentration of free radicals decreases over time in the irradiated sample [40,41]:…”

Section: Electron Paramagnetic Resonancementioning

confidence: 99%

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How Does Radiation Affect Curcumin Raw Material?

Rosiak,

Garbiec,

Bednarski

et al. 2024

IJMS

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Turmeric, known for its curcuminoid-rich rhizome, particularly curcumin, exhibits notable antioxidant and antiviral properties. The likelihood of microbial contamination necessitates finding reliable techniques for subjecting the sample to radiation from this plant-based raw material. One alternative is to expose curcumin to radiation (e-beam), which was carried out as part of this research. Confirmation of the lack of curcumin decomposition was carried out using HPLC-DAD/MS techniques. Additionally, using the EPR technique, the generated free radicals were defined as radiation effects. Using a number of methods to assess the ability to scavenge free radicals (DPPH, ABTS, CUPRAC, and FRAP), a slight decrease in the activity of curcumin raw material was determined. The analysis of the characteristic bands in the FT-IR spectra allowed us to indicate changes in the phenolic OH groups as an effect of the presence of radicals formed.

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Section: Antioxidant Propertiessupporting

confidence: 69%

“…The equation provided can be used to explain how the concentration of free radicals decreases over time in the irradiated sample [ 40 , 41 ]:

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Electron Paramagnetic Resonancementioning

confidence: 99%

See 2 more Smart Citations

How Does Radiation Affect Curcumin Raw Material?

Rosiak,

Garbiec,

Bednarski

et al. 2024

IJMS

View full text Add to dashboard Cite

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Effects of high-energy electron rays on groundnut cake: Kinetics of aflatoxins degradation and changes in physicochemical quality

Wang,

et al. 2024

Food Control

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Research on electron beam irradiation in the multiscale structure of starch and its related applications: A review

Liang,

Luo

et al. 2024

Comp Rev Food Sci Food Safe

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Electron beam irradiation (EBI), as a typical “green” emerging technology, can effectively alter the functional properties of starch by influencing its microstructure. This alteration enables starch to meet the current demands of consumers and the market for “health food.” This paper reviews studies on modifying various starches using EBI and describes the changes in microstructure, physicochemical properties, and functional properties induced by this method. Additionally, the effects of EBI on starch‐containing food products are discussed, along with issues to be addressed and research gaps in the synergistic treatment of modified starch. It is noted that the source, irradiation dose, and irradiation time all influence the effectiveness of starch modification. Given the characteristics of EBI technology, integrating physical, chemical, and biological modification methods can optimize the modification process and enhance efficiency. This technology can potentially diversify modified starch varieties and expand their applications. Furthermore, there remains significant research potential in producing modified starch using EBI technology and applying it to the food industry.

show abstract

Efficacy of electron beam irradiation in reduction of mycotoxin-producing fungi, aflatoxin, and fumonisin, in naturally contaminated maize slurry

Cited by 5 publications

References 44 publications

How Does Radiation Affect Curcumin Raw Material?

How Does Radiation Affect Curcumin Raw Material?

Effects of high-energy electron rays on groundnut cake: Kinetics of aflatoxins degradation and changes in physicochemical quality

Research on electron beam irradiation in the multiscale structure of starch and its related applications: A review

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