Comparison of low energy and high energy electron beam treatments on sensory and chemical properties of seeds

Aisala, Heikki; Nygrén, Heli; Seppänen‐Laakso, Tuulikki; Heiniö, Raija-Liisa; Kießling, Martina; Aganovic, Kemal; Waser, A.; Kotilainen, Heidi; Ritala, Anneli

doi:10.1016/j.foodres.2021.110575

Cited by 19 publications

(8 citation statements)

References 42 publications

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“…In a recent study with trained panelists, pumpkin seeds sensory profiles were evaluated, which were irradiated with high and low intensity electron beams. For aroma intensity, values between 4.2 and 4.5 were reported, and for taste between 6.0 and 6.3, on a scale from 1 to 10, when high irradiation intensity is used ( Aisala et al., 2021 ), which are below those found in this study. In another study on sunflower seeds microwave drying and convective drying, according to the judges, the aroma intensity for convective drying was between 60 and 70%; this is similar to the aroma results found in the present study, whereas for the taste attribute these were lower ( Goszkiewicz et al., 2020 ).…”

Section: Resultscontrasting

confidence: 88%

Drying kinetics and sensory characteristics of dehydrated pumpkin seeds (Cucurbita moschata) obtained by refractance window drying

Ortiz-Jerez¹,

Sánchez²,

Montoya³

2022

Heliyon

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Section: Resultscontrasting

confidence: 88%

Drying kinetics and sensory characteristics of dehydrated pumpkin seeds (Cucurbita moschata) obtained by refractance window drying

Ortiz-Jerez¹,

Sánchez²,

Montoya³

2022

Heliyon

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“…En un estudio reciente con panelistas entrenados, el perfil sensorial de las semillas de ahuyama fue evaluado, las cuales fueron irradiadas con haces de electrones de alta y baja intensidad. La intensidad de olor se reportó entre 4.2 y 4.5 y para sabor entre 6.0 y 6.3, en una escala 1 a 10, cuando la intensidad de radiación fue alta (Aisala et al, 2021), valores que están por debajo de los encontrados en este estudio. En otro estudio sobre semillas de girasol secadas por microondas y secado convectivo, de acuerdo a los jueces, la intensidad del olor se encontraba entre el 60 y el 70%, lo cual es similar a los resultados de olor encontrados en el presente estudio, aunque para el atributo de sabor estos fueron menores (Goszkiewicz et al, 2020).…”

Section: Análisis Sensorialunclassified

EXTRACCION Y PROPIEDADES TECNOFUNCIONALES DE PROTEINA DE QUINUA (Chenopodium quínoa willd) DE LAS VARIEDADES BLANCA JUNIN Y ROSADA JUNIN

Lujan¹,

Acosta²,

Carrión³

et al. 2023

Ciencias Agrarias: Estudios Sistemáticos E Investigación Avanzada

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Editora Direitos para esta edição cedidos à Atena Editora pelos autores. Open access publication by Atena Editora Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0). O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterála de nenhuma forma ou utilizá-la para fins comerciais.Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação com base em critérios de neutralidade e imparcialidade acadêmica.A Atena Editora é comprometida em garantir a integridade editorial em todas as etapas do processo de publicação, evitando plágio, dados ou resultados fraudulentos e impedindo que interesses financeiros comprometam os padrões éticos da publicação. Situações suspeitas de má conduta científica serão investigadas sob o mais alto padrão de rigor acadêmico e ético.

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“…This irradiation technology has the advantages of both the electron beam and X-ray irradiations, such as easy operation, high accuracy, no radioactive source, strong penetration ability, and good repeatability [ 60 , 78 ]. In the past few years, it has not only been used to sterilize the microbial contamination and combat the pathogenic on plants to prevent pre-harvest produce contamination, but it also has potentially accelerated the plants’ growth at low doses [ 50 , 51 , 79 , 80 , 81 ]. For example, researchers found that electron radiation positively affected the seed growth in barley ( Hordeum vulgare L.), and after a series of doses, the 5 kGy maximal one induced the increase in the cell length and the cell width of the coleoptile [ 49 ].…”

Section: Ionizing Physical Priming and Plant Responsesmentioning

confidence: 99%

Ionizing Radiation: Effective Physical Agents for Economic Crop Seed Priming and the Underlying Physiological Mechanisms

Wang

Zhang

Zhou

et al. 2022

IJMS

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To overcome various factors that limit crop production and to meet the growing demand for food by the increasing world population. Seed priming technology has been proposed, and it is considered to be a promising strategy for agricultural sciences and food technology. This technology helps to curtail the germination time, increase the seed vigor, improve the seedling establishment, and enhance the stress tolerance, all of which are conducive to improving the crop yield. Meanwhile, it can be used to reduce seed infection for better physiological or phytosanitary quality. Compared to conventional methods, such as the use of water or chemical-based agents, X-rays, gamma rays, electron beams, proton beams, and heavy ion beams have emerged as promising physics strategies for seed priming as they are time-saving, more effective, environmentally friendly, and there is a greater certainty for yield improvement. Ionizing radiation (IR) has certain biological advantages over other seed priming methods since it generates charged ions while penetrating through the target organisms, and it has enough energy to cause biological effects. However, before the wide utilization of ionizing priming methods in agriculture, extensive research is needed to explore their effects on seed priming and to focus on the underlying mechanism of them. Overall, this review aims to highlight the current understanding of ionizing priming methods and their applicability for promoting agroecological resilience and meeting the challenges of food crises nowadays.

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Comparison of low energy and high energy electron beam treatments on sensory and chemical properties of seeds

Cited by 19 publications

References 42 publications

Drying kinetics and sensory characteristics of dehydrated pumpkin seeds (Cucurbita moschata) obtained by refractance window drying

Drying kinetics and sensory characteristics of dehydrated pumpkin seeds (Cucurbita moschata) obtained by refractance window drying

EXTRACCION Y PROPIEDADES TECNOFUNCIONALES DE PROTEINA DE QUINUA (Chenopodium quínoa willd) DE LAS VARIEDADES BLANCA JUNIN Y ROSADA JUNIN

Ionizing Radiation: Effective Physical Agents for Economic Crop Seed Priming and the Underlying Physiological Mechanisms

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