Use of Ionizing Radiation to Preserve Food

Thomas, Miriam H.

doi:10.1007/978-94-011-7030-7_18

Cited by 7 publications

(6 citation statements)

References 32 publications

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“…The increase in storage time cause a decrease in starch contents in both irradiated and non-irradiated dates (Azelmat et al, 2006). On the other hand, Thomas (1986) reported that radiolytic products of carbohydrates could be formed when foods treated with ionizing energy; such products include glucuronic, gluconic, and saccharic acid, glyoxal, arabinose, erythrose, formaldehyde, and dihydroxyacetone. These resulted also in agreement with Al-Kahtani et al (1998).…”

Section: Effect Of Packing Drying and Irradiation Treatments On Chemmentioning

confidence: 99%

Effect of some Treatments on Chemical Composition and Quality Properties of Saidy Date Fruit (Phoenix dactylifera L.) During Storage

2016

AJAS

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This study was conducted out to improve the quality and the shelf-life of Saidy date variety during storage period for 12 months at room temperature using packing under vacuum, drying and irradiation (1KGy) treatments. Results showed that packing under vacuum is more effective for controlling the insect infestation (3.85%) followed by the irradiated (11.12%), dried (12.11%). While, the control sample recorded 17.24%, at the end of storage time (12 months). The moisture content of the control date sample decreased from 15.23 to 9.29% at the end of storage while it was decreased from 15.23 to 9.67%, from 15.15 to 8.92% and from 15.80 to 9.67% for the packed under vacuum, dried and irradiated samples, respectively. Data showed that, during the storage periods (12-months), the protein contents reduced from 2.52 to 1.97%, from 2.52 to 2.02%, from 2.57 to 2.15% and from 2.45 to 2.09% for the control, packed under vacuum, dried and irradiated samples, respectively. Data revealed that total bacterial counts immediately decreased after irradiation and drying to a greater extent, compared to the reduction in molds and yeasts. Beside, the microbial flora in all treatments remained at low count until the end of storage period. The irradiated sample had the lowest microbial counts, followed by the packed under vacuum and dried samples. The organoleptic evaluations show that the panelist could not discriminate between the non-irradiated and irradiated date fruits. Furthermore, all treatments have no detectable adverse effect on the preference rating of the fruits. The irradiated samples were occupied the first rank in overall acceptability of sensory evaluation followed by the dried and packed under vacuum samples. These results suggest that packing under vacuum, drying and irradiation treatments of Saidy date fruit could be used as alternative methods for improving the fruit quality, as well as prolonging its marketable period at room temperature for 12 months or more.

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Section: Effect Of Packing Drying and Irradiation Treatments On Chemmentioning

confidence: 99%

Effect of some Treatments on Chemical Composition and Quality Properties of Saidy Date Fruit (Phoenix dactylifera L.) During Storage

2016

AJAS

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“…Reviews of the effects of ionizing energy on vitamins have been published by Richardson et al (1956), Josephson et al (1975Josephson et al ( , 1978, Tobback (1977), Kraybill (1982), Murray (1983), and Thomas (1986). Adverse effects of ionizing energy on vi-tamins can be reduced by excluding oxygen and light, treating the food at a low temperature, and using the lowest energy dose needed for processing, also by protective agents (hydroxy radical scavengers) and by controlling water concentration/activity (CAST, 1986;Fox et al, 1993Fox et al, , 1994.…”

Section: Tocopherolsmentioning

confidence: 99%

Chemical Changes After Irradiation and Post‐Irradiation Storage in Tilapia and Spanish Mackerel

Al-Kahtani

Abu‐Tarboush

Bajaber

et al. 1996

Journal of Food Science

122

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Influence of gamma irradiation (1.5-10 kGy) and post-irradiation storage up to 20 days at 2 ‫ע‬ 2ЊC on some chemical criteria of tilapia and Spanish mackerel were studied. Total volatile basic nitrogen formation was lower in irradiated fish than in the unirradiated. Irradiation also caused a larger increase in thiobarbituric acid values which continued gradually during storage. Some fatty acids decreased by irradiation treatments at all doses. Thiamin loss was more severe at higher doses (≥4.5 kGy), whereas riboflavin was not affected. Alpha and gamma tocopherols of tilapia and alpha, beta, gamma, and delta tocopherols, in Spanish mackerel, decreased with increased dose and continued to decrease during 20-day post-irradiation storage.

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“…On the other hand, Thomas (1986) reported that radiolytic products of carbohydrates could be formed when foods treated with ionizing energy; such products include glucuronic, gluconic, and saccharic acid, glyoxal, arabinose, erythrose, formaldehyde, and dihydroxyacetone. These results also are in agreement with Al-Kahtani et al (1998).…”

Section: Effect Of Gamma Irradiation On Chemical Composition Of Sakkomentioning

confidence: 99%

Effect of Gamma Irradiation on Quality and Composition of Sakkoty Date Fruits (Phoenix dactylifera L.) During Storage

2017

AJAS

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This study was carried out to improve the quality and the shelf-life of Sakkoty date variety during storage period at room temperature using gamma irradiation doses of 0, 1, 2 and 4Kilo Gray (KGy). The effect of radiation treatments on the quality and composition of samples were evaluated at 0, 4, 8 and 12 months of storage. Results showed that the irradiated fruits with 4KGy are more effective for controlling the insect infestation (3.22%) followed by the irradiated date sample with 2KGy (6.00%) and 1KGy (6.45%). While, the control sample recorded 24.25% at the end of storage period. The moisture content of the control date sample decreased from 11.64 to 8.33% at the end of storage while it was decreased from 11.94 to 8.04%, from 11.89 to 8.35% and from 11.61 to 8.28% for the irradiated fruits by 1, 2 and 4KGy, respectively. However, the content of all sugars immediately decreased after irradiation, while it were increased gradually with increasing the storage time. Data revealed that the total bacterial counts immediately decreased after irradiation to a great extent, compared with the reduction in molds and yeasts. Beside, the microbial flora in all used doses were remained at a low count until the end of storage period. The irradiated sample with 4KGy had the lowest microbial counts, followed by the irradiated samples by 2 and 1KGy, respectively. The organoleptic evaluation showed that the panelists can not discriminate between the non-irradiated and irradiated date fruits. Furthermore, all the studied doses have no detectable adverse effect on the preference rating of the fruits. The irradiated sample with 1KGy was occupied the first rank in overall acceptability of sensory evaluation followed by the irradiated samples with 2KGy and with 4KGy. These results suggest that the packing irradiated fruits by 1, 2 and 4KGy of Sakkoty date fruit can be used as alternative method for improving the fruit quality, as well as prolonging its marketable period at room temperature for 12 months.

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Use of Ionizing Radiation to Preserve Food

Cited by 7 publications

References 32 publications

Effect of some Treatments on Chemical Composition and Quality Properties of Saidy Date Fruit (Phoenix dactylifera L.) During Storage

Effect of some Treatments on Chemical Composition and Quality Properties of Saidy Date Fruit (Phoenix dactylifera L.) During Storage

Chemical Changes After Irradiation and Post‐Irradiation Storage in Tilapia and Spanish Mackerel

Effect of Gamma Irradiation on Quality and Composition of Sakkoty Date Fruits (Phoenix dactylifera L.) During Storage

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