Uso Da Irradiação Em Alimentos: Revisão

Silva, Andréa Luciane Ferreira Da; Roza, C. R. da

doi:10.5380/cep.v28i1.17897

Cited by 2 publications

(3 citation statements)

References 15 publications

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“…Honey marketed in six Brazilian states revealed a significant presence of Clostridium botulinum, therefore, it should not be included in the diet of children under one year of agedue to the immaturity of the intestinal flora, which allows spore germination and botulinum neurotoxin production that causes the childhood botulism [4]. Irradiation process in food is one of the alternative conservation methods that can be applied in honey processing because it does not physically alter the appearance, shape or temperature of the product and has no residual effects [5], besides being cold that can be used to destroy microorganisms [6]. The Bacillus sporothermodurans when compared to Clostridium botulinium presents similarities in its phenotypic and developmental characteristics, for these reasons it was chosen for the present study.…”

Section: Introductionmentioning

confidence: 99%

EFFECT OF IRRADIATION IN HONEY INOCULATED WITH Bacillus sporothermodurans

Arthur¹

2021

Braz. J. Rad. Sci.

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Honey is a natural viscous product widely used for nutritional and medicinal purposes. Although it’s a food that presents a high degree of resistance against the growth of microorganisms is not a sterile medium. Spore-forming bacteria, such as Clostridium botulinum, are present in honey and it’s the only recorded source of food carrier of the agent that causes childhood botulism. The steps of honey processing do not include the heat treatment for its commercial sterility, due to the application of heat increase the presence of hydroxymethylfurfural. Food irradiation is a method of preservation that can be applied in the processing of honey by not physically altering the appearance, shape or temperature of the product. The objective of this work was to evaluate the effect of gamma irradiation on honey inoculated with Bacillus sporothermodurans spores. The inoculation of 106 CFU.mL-1 of lyophilized culture of this bacterium in the honey samples was carried out and the irradiation of the samples at 5, 10 and 15 kGy doses was carried out. After irradiation, the samples were incubated at 30o C for 72 h in Brain Heart Infusion (BHI) agar. The count present reduction of one logarithmic cycle in the number of colonies in the 5 kGy irradiated honeys. In the samples irradiated with doses of 10 and 15 kGy there was no microbial growth and spore germination. It’s concluded that irradiation constitutes an excellent conservation method, which can be used to guarantee the microbiological quality of the honey.

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Section: Introductionmentioning

confidence: 99%

EFFECT OF IRRADIATION IN HONEY INOCULATED WITH Bacillus sporothermodurans

Arthur¹

2021

Braz. J. Rad. Sci.

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“…). This is especially true when the objective is to obtain a healthy product with a fresh appearance, without any additives (Silva and Roza ). Among the post‐collection techniques, low doses of gamma radiation are an excellent method to prolong the shelf life of the fruits.…”

Section: Introductionmentioning

confidence: 99%

“…Many of the methods evaluated for preparing the stable part (the pulp) have not produced adequate quality, as described previously (Daiuto et al 2012). This is especially true when the objective is to obtain a healthy product with a fresh appearance, without any additives (Silva and Roza 2010). Among the post-collection techniques, low doses of gamma radiation are an excellent method to prolong the shelf life of the fruits.…”

Section: Introductionmentioning

confidence: 99%

Stability of a Product Prepared with “Fuerte” Avocados Exposed to Gamma and UV-C Radiation

Daiuto

Russo

Vietes

et al. 2013

Journal of Food Processing and Preservation

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Recently collected fruits were submitted to doses of 0.2, 0.4, 0.6 and 1.0 kGy of gamma irradiation and exposed to UV‐C light for 5, 10, 15 and 20 min, made into guacamole and stored refrigerated (10 ± 1C and 90 ± 5% relative humidity). The ripened fruit was characterized by pH, titratable acidity and color. The product was also frozen in a domestic freezer at −18C and evaluated after 0, 30, 60 and 90 days. Guacamole prepared from fruits submitted to gamma radiation had lower values of polyphenol oxidase activity, titratable acidity and the more lipids when compared to other treatments. Gamma radiation did not change the sensorial quality of the product compared to the control. Practical Applications This research will have the practical application of showing producers and suppliers of avocados the best ways to prepare guacamole from “Fuerte” avocados and minimize postharvest losses. It shows that gamma and UV‐C irradiation decreased the damage that can occur during storage and it produces guacamole with a higher content of healthy fats. The treatments did not affect the sensorial quality of the product.

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Uso Da Irradiação Em Alimentos: Revisão

Cited by 2 publications

References 15 publications

EFFECT OF IRRADIATION IN HONEY INOCULATED WITH Bacillus sporothermodurans

EFFECT OF IRRADIATION IN HONEY INOCULATED WITH Bacillus sporothermodurans

Stability of a Product Prepared with “Fuerte” Avocados Exposed to Gamma and UV-C Radiation

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