Irradiation Treatment of Nuts

Kwakwa, Akua; Prakash, Anuradha

doi:10.1002/9780470277638.ch13

Cited by 3 publications

(2 citation statements)

References 28 publications

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“…For all strains, the test of homogeneity of variance was not significant (P Ͼ 0.05). D values differ with the moisture content as well as the matrix of the given food (Kwakwa and Prakash, 2006) and can differ for different Salmonella strains in the same medium. For example, different strains of Salmonella tested in orange juice were found to have D values ranging from 0.35 to 0.71 kGy, depending on the strain (Niemira et al, 2001).…”

Section: Resultsmentioning

confidence: 99%

Irradiation D Values ofSalmonellaspp. in Diced Tomatoes Dipped in 1% Calcium Chloride

Prakash

Johnson²,

Foley³

2007

Foodborne Pathogens and Disease

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Outbreaks of salmonellosis have been associated with eating raw domestic tomatoes. In this study, we examined the efficiency of combined irradiation and a 1% calcium chloride dip to reduce the population of Salmonella enterica strains on diced tomatoes. Tomatoes were contaminated with nalidixic acid-resistant strains of S. Hartford, S. Montevideo, or a mixture of 5 strains (S. Hartford, S. Montevideo, S. Poona, S. Michigan, S. Gaminara). We irradiated tomatoes at various doses up to 0.9 kGy from an electron beam source to conduct a D-value study (decimal reduction time required to eliminate 90% of the organism). Surviving Salmonella populations were detected by standard and recovery plating methods. D-value results ranged from 0.26 to 0.39 kGy, indicating that a 5 log(10) CFU/g reduction in Salmonella spp. in diced tomatoes would require a dose of 1.3-1.95 kGy.

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Section: Resultsmentioning

confidence: 99%

Irradiation D Values ofSalmonellaspp. in Diced Tomatoes Dipped in 1% Calcium Chloride

Prakash

Johnson²,

Foley³

2007

Foodborne Pathogens and Disease

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“…Among nuts, almonds ( Amygdalus communis L.) are one of the favorites because of their excellent taste and increasingly demonstrated health benefits [ 3 , 4 ]. To prevent them from developing pathogenic microorganisms and, thus, to prolong easy and cheap shelf life, almonds can be treated by gamma rays [ 5 , 6 , 7 ]. Regulations on irradiation conditions and requirements, as well as process control, were introduced by Codex Alimentarius, the International Atomic Energy Agency, the World Health Organization, and the European Comission, and in 2003, the Codex Commission ratified the Codex General Standard for Irradiated Foods [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Gamma Irradiation on Fat Content, Fatty Acids, Antioxidants and Oxidative Stability of Almonds, and Electron Paramagnetic Resonance (EPR) Study of Treated Nuts

et al. 2023

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Gamma irradiation has been applied as an efficient and inexpensive method for the sterilization of nuts for years. However, along with the benefits of such treatment, negative effects are possible because of the formation of reactive oxygen species with a toxic effect on important biologically active substances. Because of the scarce and contradictory information in the literature about gamma-irradiated almonds, the aim of our work was the examination of the lipid changes, antioxidant activity, and oxidative stability of almonds treated by 10 and 25 kGy gamma rays, as well as changes in intensity of the EPR spectra as an indicator for the stability of radiation-induced free radicals. The results revealed no significant differences in the EPR spectra of almonds treated at 10 and 25 kGy doses, neither in their intensity nor in kinetic behaviour. The EPR signals decayed exponentially over 250 days, with a decreasing of central line by 90%, with satellite lines by about 73%. No significant changes in the fat content, fatty acids composition, and acid value of irradiated almonds were observed. However, the amount of (alpha)tocopherols decreased from 292 to 175 mg/kg, whereas the conjugated dienes and trienes increased, K232 from 1.3 to 3 and K268 from 0.04 to 0.15, respectively, with the increasing of irradiation dose. The same was observed for total polyphenols in defatted almonds (1374 to 1520 mg/100 g), where in vitro antioxidant activity determined by ORAC and HORAC methods increased from 100 to 156 µmol TE/g and from 61 to 86 µmol GAE/g, respectively. The oxidative stability of oil decreased from 6 to 4 h at 120 °C and from 24.6 to 18.6 h at 100 °C (measured by Rancimat equipment). The kinetic parameters characterizing the oxidative stability of oil from 10 kGy irradiated almonds were studied before and after addition of different concentrations of ascorbyl palmitate as a synergist of tocopherols. Its effectiveness was concentration-dependent, and 0.75 mM ensured the same induction period as that of non-irradiated nut oil. Further enrichment with alpha-tocopherol in equimolar ratio with palmitate did not improve the oil stability. In conclusion, gamma irradiation is an appropriate method for the treatment of almonds without significant changes in fat content and fatty acids composition. The decreasing of oxidative stability after higher irradiation could be prevented by the addition of ascorbyl palmitate.

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Ionizing Radiation: Irradiation

Ortega‐Rivas

2012

Food Engineering Series

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Irradiation Treatment of Nuts

Cited by 3 publications

References 28 publications

Irradiation D Values ofSalmonellaspp. in Diced Tomatoes Dipped in 1% Calcium Chloride

Irradiation D Values ofSalmonellaspp. in Diced Tomatoes Dipped in 1% Calcium Chloride

Effect of Gamma Irradiation on Fat Content, Fatty Acids, Antioxidants and Oxidative Stability of Almonds, and Electron Paramagnetic Resonance (EPR) Study of Treated Nuts

Ionizing Radiation: Irradiation

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