Analytical studies into radiation-induced starch damage in black and white peppers

Sharif, M.M.; Fárkas, J.

doi:10.1016/0969-806x(93)90271-u

Cited by 7 publications

(2 citation statements)

References 4 publications

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“…Detection studies for irradiated foods have been widely performed with physical, chemical, and biological methods (Rahman and others 1990; Yang 1997). Among these detection techniques, viscometric detection was mainly seen carried out with dried vegetables and spices using a viscometer, and it has been proposed as a simple and inexpensive method to detect prior irradiation treatment of these food products Heide and others 1990;Farkas and others 1990b;Sharif and Farkas 1993;others 1993, 1996;. It is based on the fact that starch is degraded by ionizing radiation, resulting in a decrease in viscosity (Komiya and others 1982;Kösel and others 1996;Stephen 1995;Bhatty and Macgregor 1988;Kang and others 1999;MacArthur and D'Appolonia 1984;Roushdi and others 1983;Sabularse and others 1992;Sokhey and Hanna 1993).…”

Section: Measurements Of Viscosity Of Brabender Visco-amylographmentioning

confidence: 99%

Rheological Examination of White Pepper Slurries to Determine Prior Treatment of Pepper with Gamma‐Irradiation

Yi¹,

Yang²,

Song³

et al. 2001

Journal of Food Science

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A study was carried out to examine rheological properties for the detection of irradiated white pepper by viscosity and maximum viscosity methods. Samples in polyethylene bags were irradiated and measured for apparent viscosity and maximum viscosity. The viscosity of all samples decreased with increasing stirring speeds and irradiation dose. This trend was similar for maximum viscosity. The results suggest that the detection of irradiated white pepper is possible by both the viscometric and maximum viscosity methods. Therefore, maximum viscosity method can be used as a new method to detect the irradiated white pepper. radiated white pepper by viscosity and maximum viscosity methods currently used as a new method. Materials and Methods Material and IrradiationWhite pepper harvested in Malaysia was purchased from a local supplier. The moisture and starch content of white pepper were 13.40 Ϯ 0.70% and 0.67 g Ϯ 0.05 g/g, respectively. The moisture content was measured by the AOAC (1995) method. The starch content was determined according to the method of Hayashi and Kawashima (1982) using the enzyme reaction of glucose oxidase and peroxidase. The samples were packed in polyethylene bags and irradiated with 2.5, 5, 7.5, 10, and 15 kGy using a Co-60 irradiator (AECL, IR-79, Ontario, Canada) at the Korea Atomic Energy Research Institute. A ceric-cerous dosimeter was used to measure the exact total absorbed doses. Measuring Method of Apparent ViscosityViscosity was measured according to the method of Hayashi and others (1996) with a slight modification. White pepper was placed in glass bottles to prepare an aqueous slurry (10%, 10 g/90 mL). After adding 2.14 mL of 33% NaOH, the samples were mixed thoroughly for 30 s. The glass bottles were heated for about 30 min in a 95 ЊC water bath with occasional stirring. The glass bottles were left in an incubator (30 ЊC) for 3 h to maintain uniform temperature. The viscosity was determined using a Brookfield DV-III equipped with an RV 6 spindle at 30 ЊC and operated at 30, 60, 90, 120, 150, 180, and 210 rpm.

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Section: Measurements Of Viscosity Of Brabender Visco-amylographmentioning

confidence: 99%

Rheological Examination of White Pepper Slurries to Determine Prior Treatment of Pepper with Gamma‐Irradiation

Yi¹,

Yang²,

Song³

et al. 2001

Journal of Food Science

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“…In addition to time dependency, the samples were stored at 4°C as refrigeration temperature and 25°C as room temperature to analyze the effect of storage temperature on PSL measurement. With this approach, the presence of shallow traps were also studied (if there are shallow traps in samples, electrons in these traps are lost at room temperature with time) (13).…”

Section: Psl Signal Value Change With Respect To Time and Temperaturementioning

confidence: 99%

Detection of gamma irradiated spices with OSL method and its reliability

Aygun

Bozoğlu

Bulur

2016

Natural Science and Discovery

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Alteration of apparent viscosity of irradiated pepper ? a tool for semi-quantitative estimation of irradiation dose

Esteves¹,

Polónia²,

Me³

et al. 1995

Z Lebensm Unters Forch

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The feasibility of using apparent viscosity (eta a) as a method for detecting the occurrence of previous irradiation of pepper was studied. Apparent viscosity of heat-treated suspensions of white and black pepper, nonirradiated or irradiated with different doses of ionising radiation (gamma), was measured under different "shear rates". Results of previous research were therefore expanded and their usefulness examined; low shear rate conditions were found to be preferable for the detection and semi-quantitative evaluation of irradiation doses. The experimental methodology for semi-quantitative estimation was developed and its scope and limitations are presented.

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Analytical studies into radiation-induced starch damage in black and white peppers

Cited by 7 publications

References 4 publications

Rheological Examination of White Pepper Slurries to Determine Prior Treatment of Pepper with Gamma‐Irradiation

Rheological Examination of White Pepper Slurries to Determine Prior Treatment of Pepper with Gamma‐Irradiation

Detection of gamma irradiated spices with OSL method and its reliability

Alteration of apparent viscosity of irradiated pepper ? a tool for semi-quantitative estimation of irradiation dose

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