Identification of irradiated dry ingredients on the basis of starch damage

Fárkas, J.; Koncz, A.; Sharif, M.M.

doi:10.1016/1359-0197(90)90110-4

Cited by 10 publications

(6 citation statements)

References 2 publications

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“…Therefore, we compared the results of this study with that performed for other products. Our suggestion is in agreement with those of [32], who reported a dramatic decrease in the dispersion viscosity of heat gelatinized suspension of several irradiated spices with the starch content compared with that of un-irradiated samples. The effect of irradiation seems to be related to the radio-depolymerization of starch in irradiated spices [33].…”

Section: Effect Of γ-Irradiation and Storage Period On Viscosity Of Osupporting

confidence: 83%

Physical Characteristic Changes of Syrian Olive (Olea Europaea) Oils During Irradiation and Storage Time

Al-Bachir¹

2017

J Food Chem Nanotechnol

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There is no information available in the literature on the effect of gamma irradiation on the physical properties of olive oils. Therefore, the objective of this study was to determine the effect of γ-irradiation treatment (0, 1, 2 and 3 kGy), storage time of olives (0, 30 and 45 days), and storage time of extracted oils (0, 6 and 12 months) on physical properties of Syrian Kaissy cv olive oil (SKOO). Refractive index (RI), viscosity and color of olive oils were determined, immediately after extraction and after 6 and 12 months of storage. Results showed that the RI (1.4659 ± 0.0002), viscosity (151.67 ± 1.53 mPa s -1 ), and color parameters (lightness (L*) (71.51 ± 2.06), redness (a*) (14.65 ± 0.91), yellowness (b*) (56.85 ± 3.27) and overall color difference (ΔE) (53.74 ± 3.97) values of olive oil was significantly (p<0.05) changed by γ-irradiation and storage time. In general, the RI of SKOO was significantly (p<0.05) increased by γ-irradiation and decreased by extended storage time. The viscosity values of SKOO were significantly (p<0.05) decreased by γ-irradiation and storage time. Irradiation treatment and storage time increased significantly (p<0.05) the a* and ΔE values, and decreased significantly (p<0.05) the b* of olive oils. The analytical parameters studied of oil extracted from irradiated and non-irradiated fruits were within the limits established by the International Olive Council (IOC, 2015).

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Section: Effect Of γ-Irradiation and Storage Period On Viscosity Of Osupporting

confidence: 83%

Physical Characteristic Changes of Syrian Olive (Olea Europaea) Oils During Irradiation and Storage Time

Al-Bachir¹

2017

J Food Chem Nanotechnol

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“…Many research groups have investigated the possibility of identifying a radiolytic product, or marker compound, that is formed when a food is treated with ionizing radiation (Bogle, 1990; Delincee et al, 1988;Desrosiers, 1989;Destosiera and Simic, 1988; Dodd et al, 1985; Farkas et al, 1990; Goodman et al, 1989;Hayashi et al, 1982; Karam and Simic, 1988; Meier et al, 1988Meier et al, ,1990Morehouse and Ku, 1990; Moriarty et al, 1988; Nawar and Balboni, 1970; Pfeilsticker and Lucas, 1987; Swallow, 1990). The marker compound could then be monitored to determine whether a particular food item has been treated with ionizing radiation.…”

Section: Introductionmentioning

confidence: 99%

Gas chromatographic and electron spin resonance investigations of .gamma.-irradiated shrimp

Morehouse¹,

Ku²

1992

J. Agric. Food Chem.

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When fats are irradiated, some of the major stable products formed are hydrocarbons. The most abundant radiolytic hydrocarbons are formed during various free-radical reactions as the result of the loss of CO2. An extraction procedure followed by capillary gas chromatography (GC) to monitor the formation of these radiolytic hydrocarbons in 7-irradiated shrimp has been developed. Shrimp contain appreciable amounts of palmitic, palmitoleic, stearic, oleic, and linoleic acids. When irradiated, these fatty acids form the hydrocarbons pentadecane, 8-pentadecene, heptadecane, 8-heptadecene, and 6,9heptadecadiene, respectively. The yield of these radiolytic hydrocarbons was found to be linear with absorbed dose. Data indicating the utility of the capillary GC technique for identifying radiationtreated shrimp are presented. The potential use of electron spin resonance (ESR) spectroscopy, another irradiation detection technique, to monitor the formation of free radicals trapped in irradiated shrimp shell and problems associated with using ESR spectroscopy are also described.

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“…This method can generally be applied mainly for irradiated pepper (Hayashi 1996a, 1996b). It can also be utilized for foods such as dried vegetable starches, fish, and other seafood (Farkas and others 1990). Hence, viscosity can be used at least as a screening method for the detection of irradiated spices, although it is influenced by shear rate, temperature, and the type of viscometer.…”

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confidence: 99%

Detection Methods for Irradiated Foods

Chauhan¹,

Kumar²,

Nadanasabapathy³

et al. 2008

Comp Rev Food Sci Food Safe

123

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Proper control of irradiation processing of food is very critical to facilitate international trade of irradiated foods and to enhance consumer confidence, consumer choice, and safety. Analytical detection of radiationprocessing of food is very important to implement quality control at all levels. An ideal detection method should measure a specific radiation effect, which is proportional to the dose and should not be affected by processing parameters and storage conditions or the length of time between irradiation processing and analysis. The detection of irradiated foods is mainly based on radiolysis of lipids, modification of amino acids, modification of DNA, modification of carbohydrates, formation of free radicals, release of hydrogen gas, alterations in microbial load, measurement of biological difference, and other physical methods.

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Identification of irradiated dry ingredients on the basis of starch damage

Cited by 10 publications

References 2 publications

Physical Characteristic Changes of Syrian Olive (Olea Europaea) Oils During Irradiation and Storage Time

Physical Characteristic Changes of Syrian Olive (Olea Europaea) Oils During Irradiation and Storage Time

Gas chromatographic and electron spin resonance investigations of .gamma.-irradiated shrimp

Detection Methods for Irradiated Foods

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