Effects of electron beam irradiation on the bioactive components of goji-berry

Rodrigues, Flavio Thihara; Koike, Amanda C.R.; Silva, Pamela Galo da; Negrão, Bianca Guimarães; Alencar, Severino Matias de; Filho, Jorge Mancini; Villavicencio, Anna L.C.H.

doi:10.1016/j.radphyschem.2020.109144

Cited by 21 publications

(5 citation statements)

References 29 publications

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“…For the effect on total phenolic compounds, Han et al (2023) mentioned that EBI at doses of 5-20 kGy did not significantly affect the phenolic compound content in peanut shells. Rodrigues et al (2021) mentioned that EBI at doses of 10 kGy did not significantly affect the phenolic compound content in koji-berry. Although the samples used for comparison were different, it could be taken as a guideline those changes in the number of bio-functional compounds would occur only in the case of using high dose of EBI.…”

Section: Nutritional Compositions Tpc Gaba Content and Ace Inhibitorymentioning

confidence: 97%

“…It proved that the electron beam at 3.5 kGy did not change the nutritional value, including phenolic compounds, GABA content, and ACE inhibitory peptide. A number of studies indicated that doses up to 10 kGy of EBI did not significantly affect the physicochemical properties of protein, antioxidant activity as well as phenolic compounds (Zhang et al, 2023;Han et al, 2023;Rodrigues et al, 2021).…”

Section: Nutritional Compositions Tpc Gaba Content and Ace Inhibitorymentioning

confidence: 99%

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Effect of Electron Beam Irradiation Doses on Quality and Shelf Life Extension of Non-Allergenic Ready-to-Eat Plant-Based Meat and Egg

Puangwerakul,

Soithongsuk,

Sajjabut

et al. 2023

JCST

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This research evaluated the effectiveness of electron beam irradiation (EBI) on a shelf-life extension of ready-to-eat plant-based burger patties and hard-boiled eggs. The products were irradiated at different doses of the electron beam (2, 3.5, and 5 kGy) and microbiological assays (total aerobic bacteria, yeast and mold, Clostridium perfringens), quality parameters (color, firmness, aw, moisture content, TBA content), and sensory quality of the products were determined. The results indicated that EBI at 2-5 kGy did not affect on physical, chemical qualities and sensory of the products. However, microorganisms were found in the products irradiated at 2 kGy. Therefore, irradiation of products at the dose of 3.5 kGy was chosen for evaluating their nutritional qualities and shelf-life. The data confirmed that electron beam at 3.5 kGy effectively preserved nutritional value, GABA, and phenolic contents, including ACE inhibitory of plant-based meat and egg. The shelf-life of plant-based hard-boiled egg and plant-based burger patties at room temperature was 217 days or 7.25 months, according to an accelerated shelf-life study at 40° and 50 °C.

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Section: Nutritional Compositions Tpc Gaba Content and Ace Inhibitorymentioning

confidence: 97%

Section: Nutritional Compositions Tpc Gaba Content and Ace Inhibitorymentioning

confidence: 99%

Effect of Electron Beam Irradiation Doses on Quality and Shelf Life Extension of Non-Allergenic Ready-to-Eat Plant-Based Meat and Egg

Puangwerakul,

Soithongsuk,

Sajjabut

et al. 2023

JCST

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“…Meng FU 1 , Dan WANG 1 *, Gang WANG 1 , Ming HUANG 2,3 , Yiweng TANG 1 a samples, so did the determination of total flavonoids and phenols (Rodrigues et al, 2021). Previously, it had been confirmed that electron beam irradiation can reduce the microbial contamination of AR, but other effects of irradiation on AR remain to be further studied (Jin et al, 2006).…”

Section: Effects Of Electron Beam Irradiation On Microbial Contaminat...mentioning

confidence: 99%

Effects of electron beam irradiation on microbial contamination and quality of Astragali Radix

Fu,

Wang,

Wang

et al. 2023

Food Sci. Technol (Campinas)

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In this study, astragali radix (AR) was irradiated at doses of 3, 5, 7, 10 and 18 kGy of electron-beam, to investigate the effects on the microbial content, physicochemical quality, and antioxidant activity. Results showed that AR was decontaminated at 7 kGy irradiation, but its color was altered. The total flavonoid, total phenol content, DPPH and ABTS radical scavenging ability increased with an increase in radiation dose for AR. In conclusion, electron beam irradiation can effectively kill the surface microorganisms of AR, increase the contents of flavonoids and total phenols, and increase its free radical scavenging activity without affecting its main active components.

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“…Ionizing radiation, including gamma rays, X-rays, and electron beams, is an effective technology for food preservation [11]. Recently, ionizing radiation technology has been employed to improve bioactive compounds in natural ingredients, as it has the potential to enhance the biological activity of phenolic compounds [12]. Instead of radioisotopes, electron-beam irradiation uses an electrical source to generate ionizing energy.…”

Section: Introductionmentioning

confidence: 99%

Effect of Electron-Beam Irradiation on Functional Compounds and Biological Activities in Peanut Shells

Han,

Lee,

Kim

et al. 2023

Molecules

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Peanut shells, rich in antioxidants, remain underutilized due to limited research. The present study investigated the changes in the functional compound content and skin aging-related enzyme inhibitory activities of peanut shells by electron-beam treatment with different sample states and irradiation doses. In addition, phenolic compounds in the peanut shells were identified and quantified using ultra-performance liquid chromatography with ion mobility mass spectrometry–quadrupole time-of-flight and high-performance liquid chromatography with a photodiode array detector, respectively. Total phenolic compound content in solid treatment gradually increased from 110.31 to 189.03 mg gallic acid equivalent/g as the irradiation dose increased. Additionally, electron-beam irradiation significantly increased 5,7-dihydroxychrome, eriodictyol, and luteolin content in the solid treatment compared to the control. However, liquid treatment was less effective in terms of functional compound content compared to the solid treatment. The enhanced functional compound content in the solid treatment clearly augmented the antioxidant activity of the peanut shells irradiated with an electron-beam. Similarly, electron-beam irradiation substantially increased collagenase and elastase inhibitory activities in the solid treatment. Mutagenicity assay confirmed the stability of toxicity associated with the electron-beam irradiation. In conclusion, electron-beam-irradiated peanut shells could serve as an important by-product with potential applications in functional cosmetic materials.

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Effects of electron beam irradiation on the bioactive components of goji-berry

Cited by 21 publications

References 29 publications

Effect of Electron Beam Irradiation Doses on Quality and Shelf Life Extension of Non-Allergenic Ready-to-Eat Plant-Based Meat and Egg

Effect of Electron Beam Irradiation Doses on Quality and Shelf Life Extension of Non-Allergenic Ready-to-Eat Plant-Based Meat and Egg

Effects of electron beam irradiation on microbial contamination and quality of Astragali Radix

Effect of Electron-Beam Irradiation on Functional Compounds and Biological Activities in Peanut Shells

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