Gamma irradiation improves the microbiological safety and shelf-life of kimchi seasoning mixture

Jeong, Sang‐Ho; Yang, Jung Eun; Park, Ji Hye; Ko, Seung Hee; Choi, In Seong; Kim, Ho Myeong; Chun, Ho Hyun; Kwon, Mijin; Park, Hae Woong

doi:10.1016/j.lwt.2020.110144

Cited by 13 publications

(4 citation statements)

References 22 publications

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“…After analyzing the results, it was observed that low radiation doses do not significantly change the physicochemical properties even after 180 days of storage. The previous study also reported that treatment by gamma radiation <10 kGy cannot change the pH value in the spice samples (Jeong et al, 2020); also, there were no effects on moisture content after treatment by gamma radiation in spice samples (Hassan et al, 2019).…”

Section: Physicochemical Properties Of Non-irradiated and Irradiated ...mentioning

confidence: 70%

Effect of gamma radiation on fungal load decontamination of marketed spices

Rahman,

Moniruzzazan,

Das

et al. 2023

Arch. Agric. Environ. Sci.

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In this study, the effects of gamma radiation on the decontamination of fungus, physicochemi-cal properties, and molecular analysis of Aspergillus spp. of common spices for storage were evaluated. After being irradiated with gamma doses of 0, 2, 4, and 6 kGy and sealed in glass vials, the spices were stored at room temperature for 180 days. Among the tested spice samples, chili, turmeric, and black pepper powder showed the highest presence of fungal contamination compared to cumin, coriander, garlic, and ginger samples. Microscopy was used to identify a total of 48 isolates, of which 11 were Mucor, 25 were Penicillium, and 12 were Aspergillus. By polymerase chain reaction (PCR) amplification and sequencing of the internal transcribed spacer (ITS) region, a total of 12 Aspergillus genera were identified among them: 5 in black pepper and 7 in red chili. The gamma radiation also reduced the number of microbes compared to the control group. The best gamma radiation doses were found to kill the organ-isms in the studied spices. These were 6 kGy for red chili, 4 kGy for turmeric and black pepper, and 2 kGy for cumin, coriander, garlic, and ginger. Measurements of the physicochemical parameters were not significantly impacted by the 180-day exposure to gamma radiation; however, the number of fungi drastically decreased. Gamma radiation has been explored as an effective method for decontaminating spices, offering a promising solution for ensuring food safety and quality.

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Section: Physicochemical Properties Of Non-irradiated and Irradiated ...mentioning

confidence: 70%

Effect of gamma radiation on fungal load decontamination of marketed spices

Rahman,

Moniruzzazan,

Das

et al. 2023

Arch. Agric. Environ. Sci.

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“…To eliminate microorganisms, total molds, and bacteria from hemp flour, samples of flour were treated with the same gamma irradiation doses as in the case for aflatoxin elimination (Ashtari et al., 2019; Jeong et al., 2020). Table 2 shows the microbiological results after treatment with different radiation doses.…”

Section: Resultsmentioning

confidence: 99%

Preservation of hemp flour using high‐energy ionizing radiation: The effect of gamma radiation on aflatoxin inactivation, microbiological properties, and nutritional values

Vujčić

Mašić

2021

J. Food Process. Preserv.

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Aflatoxins are natural mycotoxins that mainly occur in areas with humid climates. One of the methods for the successful elimination of aflatoxins is gamma radiation treatment. In this paper, gamma radiation's influence on the content of aflatoxins in hemp flour and microbiological properties (total number of microorganisms, molds, and potentially pathogenic bacteria) and nutritional values were investigated. The artificial radioactive isotope of cobalt Co‐60, with a dose rate of 10 kGy/hr, was used as the radiation source. Using high‐performance liquid chromatography, we determined that a dose of 4 kGy was sufficient to eliminate aflatoxins below the acceptable value. An irradiation dose of 8 kGy was sufficient to eliminate the total number of microorganisms and molds. Also, a treatment of 3 kGy is enough to remove all bacteria. Finally, it was shown that gamma irradiation does not affect the nutritional value of the product. Novelty Impact Statement Hemp flour is rich in healthy fats, magnesium, fiber, and protein. However, it may be contaminated with aflatoxins, microorganisms, molds, and potentially pathogenic bacteria. Gamma irradiation is an effective method of food preservation that guarantees food decontamination and protection of nutrients. In this paper, an adequate dose of gamma radiation to preserve hemp flour has been established.

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“…Kimchi is fermented by lactic acid bacteria (LAB), and the kimchi continuously undergoes fermentation during storage and distribution. Thus, LAB control is a major challenge in the kimchi industry to prevent over-acidification [ 20 , 21 ]. In particular, in the case of cross-border distribution, there are many difficulties in preventing kimchi deterioration, which results from packaging container volume increment, over-acidification, and kimchi juice leakage due to exposure to high temperatures [ 22 ].…”

Section: Introductionmentioning

confidence: 99%