Phenolic compounds and the colour of oranges subjected to a combination treatment of waxing and irradiation

The effects of waxing, irradiation doses and storage on phenolic compounds and colour of irradiated oranges were investigated. Mature oranges (Citrus sinensis (L) Osbeck var Maroc late) waxed or unwaxed were treated with 0, 1 or 2 kGy radiation and stored up to 9 weeks at 20 °C and 40–50% RH. Colour of the oranges, total phenols and flavones in the peel were measured. Phenolic compounds increased with irradiation dose and storage time. Hue angle, L* value and chroma of the orange colour were more affected by waxing and storage time than the irradiation treatment. Changes in the phenolic compounds were linked with changes in the redness and saturation of the orange colour. Irradiation stimulated synthesis of flavones; waxing controlled changes induced by irradiation. These results may aid in maintaining the quality and safety of oranges during storage. Copyright © 2004 Society of Chemical Industry     

Hot water and curing treatments reduce chilling injury and maintain post-harvest quality of 'Valencia' oranges

‘Valencia’ oranges [Citrus sinensis (L.) Osbeck] were harvested at optimal maturity and either dipped in hot water at 53 °C for 3 or 6 min or at 48 °C for 12 min or cured at 53 °C for 1 or 6 h or at 48 °C for 12 h. The fruits were not degreened, waxed or treated with any post‐harvest fungicides. All fruit samples were stored at 4 °C for 6 months following the treatments. Both hot water dip and curing treatments reduced chilling injury and decay when compared with the untreated control. The most effective treatments were curing of fruit at 53 °C for 6 h and at 48 °C for 12 h. Weight loss and juice yield were higher in cured fruits than those from other treatments, but the heat treatments had no consistent effects on titratable acid, soluble solids, ascorbic acid and peel colour. It was concluded that a pre‐storage hot water dip and curing at high temperatures might be beneficial in preventing chilling injury and decay of ‘Valencia’ oranges for 6 months of storage at 4 °C.     

Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons (Salmo salar) during storage at 2 ± 1 °C

In this study, the effects of coriander, garlic, rosemary, and orange peel oils on the survival of Salmonella Enteritidis and Listeria monocytogenes were examined 2 ± 1 °C during storage of inoculated fresh Atlantic salmon samples (96 hr). At the end of storage population decrease in Salmonella Enteritidis was significantly lower (p < .05) in the essential oil groups compared with control group. Salmonella Enteritidis count of rosemary oil treated group was higher than (p < .05) other groups (coriander, garlic, and orange peel oils) at the end of storage. Essential oils decreased the population of L. monocytogenes while the population in untreated samples were higher at the end of storage period (p < .05). Results of this study indicated that treatment of salmon fish samples with essential oils may be an effective natural antimicrobial application to control Salmonella Enteritidis and L. monocytogenes.

Practical applications

In the present study, it was concluded that essential oils had an antimicrobial effect Salmonella Enteritidis and Listeria monocytogenes. Use of essential oils during storage of fish or fish products may play an important role against Salmonella Enteritidis and L. monocytogenes. Essential oils are easily applicable and a cheaper method. The results of this experiment propose that addition of essential oils to fish flesh can be recommended to seafood processors and fish market retailers.     

Effects of Fruit Position in Standard Place Pack Cartons and Gamma Irradiation on the Postharvest Quality of ‘Barnfield’ Navel Oranges

The objective of this study was to determine if oranges in the top and bottom layers within a Standard Place Pack were impacted differently by irradiation after long-term storage. ‘Barnfield’ Navel oranges were packed in Standard Place Pack cartons and treated with 0, 0.15, or 1 kGy of gamma irradiation. The fruit were stored for 3 weeks at 5 °C and then for 1 week at 20 °C. After storage, the fruit from the top and bottom layers were separately evaluated for quality. The development of stem-end rind breakdown (SERB) was the main cause of quality loss and was greater in irradiated fruit in the top layer. Fruit in the bottom layer showed more physical damage (flattening) but lower incidence of SERB. The changes in individual sugar content were minimal but significant for layer. The content of individual organic acids was consistently lower in irradiated fruit from the bottom layer. Layer type showed a stronger effect on phenolic compounds than irradiation dose. The tristimulus color, total soluble solids, titratable acidity, and firmness of fruit were not influenced by irradiation dose or layer type. The results show that damage in irradiated Navel oranges depends on dose and layer, with the top layers showing greater physiological damage and bottom layers showing more physical damage.     

E‐Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage

This study was performed to evaluate the effect of different doses (0, 1.5, 3, and 4.5 kGy) of e‐beam irradiation on the quality parameters (pH, Hunter's parameter, and heme pigment) and stability qualifiers (peroxide value [POV], thiobarbituric acid reactive substances [ TBARSs], and total volatile basic nitrogen [TVBN]) of smoked duck meat during 40 d of storage under vacuum packaging at 4 °C. The initial populations of total bacteria (7.81 log CFU/g) and coliforms (5.68 log CFU/g) were reduced by approximately 2 to 5 log cycles with respect to irradiation doses. The results showed that pH, myoglobin, met‐myoglobin, L^*, a^*, and b^* showed significant differences with respect to different doses and storage intervals; a^* and b^* did not vary significantly because of storage. Higher pH was found in samples treated with 4.5 kGy at 40 d, while the minimum was observed in nonirradiated samples at day 0 of storage. Higher POV (2.31 ± 0.03 meq peroxide/kg) and TBARS (5.24 ± 0.03 mg MDA/kg) values were found in 4.5 kGy‐treated smoked meat at 40 d and the lowest was reported in 0 kGy‐treated meat at initiation of storage (0 d). However, irradiation suppressed TVBN during storage and higher TVBN (7.09 ± 0.32 mg/100 mL) was found in duck meat treated with 0 kGy at 40 d. The electronic nose (e‐nose) effectively distinguished flavor profiles during the different storage intervals. The results showed that different sensory attributes did not vary significantly with respect to the dose of irradiation. We conclude that low dose of e‐beam irradiation and vacuum packaging is beneficial for safety and shelf life extension without affecting the sensory characteristics of smoked duck meat.     

2‐Alkylcyclobutanones as markers for the detection of irradiated mango,papaya, Camembert cheese and salmon meat

Experimental work was carried out in order to determine the usefulness of the 2‐alkylcyclobutanones as markers for irradiated Camembert cheese, salmon meat, mango and papaya. Both 2‐dodecylcyclobutanone (2‐DCB) and 2‐tetradecylcyclobutanone (2‐TCB) were readily detected in Camembert cheese even after storage for 26 days at 10 °C. A linear relationship was observed between irradiation dose (0.5–5 kGy) and the amount of cyclobutanone produced in the cheese. 2‐DCB and 2‐TCB were both identified in salmon meat irradiated in either the chilled (4 °C) or frozen state (−40 °C), although it was noted that less 2‐DCB was measured in the frozen samples. A linear response to increasing irradiation dose was demonstrated for salmon over the experimental range of 1–10 kGy. 2‐TCB was identified as the main marker for irradiated mango and could be detected in samples following storage for 14 days at 10 °C at doses as low as 0.1 kGy. As for the other products investigated, the concentration of this cyclobutanone increased linearly with increasing dose (0.1–2 kGy). With regard to papaya, 2‐DCB was identified as the principal irradiation marker. However, the concentration of this cyclobutanone decreased significantly with time, so that by day 21 of storage at 10 °C it could only be detected at the 2 kGy dose level. 2‐Tetradecenylcyclobutanone (2‐TDCB) was also detected in irradiated mango and papaya. © 2000 Society of Chemical Industry     

SENSORY QUALITY AND NUTRIENT COMPOSITION OF THREE HAWAIIAN FRUITS TREATED BY X-IRRADIATION

Papayas, rambutans, and Kau oranges were irradiated at 0 (control) and 0.75 (irradiated) kGy and stored for 2 and 9 days to determine the effect of X‐irradiation on objective and sensory quality attributes. Irradiation at 0.25 kGy, as a minimum dose, has been approved as a quarantine treatment for the export of tropical fruits grown in Hawaii. The effects of irradiation and storage on specific sensory attributes were dependent on the specific fruit. Aroma and flavor tended to be more intense in the irradiated fruit. Firmness decreased as a result of irradiation and storage, though significant only in rambutans. The color of the rambutans and oranges were significantly affected by irradiation. Irradiation did not contribute to significant changes in the ascorbic acid and carotenoid contents, pH, titratable acidity, and total soluble solids. Adaptation of X‐ray irradiation as a quarantine treatment should enhance the marketability of tropical fruits.     

Effect of γ‐irradiation on post‐harvest ripening of plantain fruit (Musa paradisiaca) cultivars

Three plantain cultivars, Agbagba, Obino L'ewai and Cardaba, harvested at two stages of maturity, were irradiated at 0.1–1.0 kGy prior to storage under tropical ambient conditions. Post‐irradiation storage behaviour showed that plantain fruits at full three‐quarter grade were more responsive to irradiation treatment than at full grade maturity, while Cardaba, a type of cooking banana, showed the least response. Irrespective of varietal differences, irradiation to 0.5 kGy or higher caused severe tissue damage, softening and skin discolouration; however, γ‐irradiation at optimum dose range of 0.15–0.30 kGy effectively delayed ripening for 10–12 days in Agbagba and Obino L'ewai, respectively, without affecting respiratory pattern or fruit quality. © 1999 Society of Chemical Industry     

The irradiation of spices, packaging materials and luncheon meat to improve the storage life of the end products

Spices and packaging materials were exposed to γ‐irradiation at a dose of 10 kGy. Luncheon meat was prepared with irradiated or non‐irradiated spices and packaged in irradiated or non‐irradiated packaging materials. Packaged luncheon meat was treated with 2 kGy. Irradiated and non‐irradiated packaged luncheon meat were kept in a refrigerator (1–4 °C) for 12 months. Microbiological, nutritive and chemical characteristics of luncheon were evaluated after processing and during storage; whereas, sensory quality was evaluated only after irradiation. γ‐Irradiation decreased the microbiological counts of spices, packaging materials and packed products and increased its shelf‐life. No significant differences in moisture, protein, fat, pH value, total acidity, lipid peroxide and volatile basic nitrogen were observed as a result of irradiation. Sensory evaluation showed that all the combinations of treated luncheon meats were acceptable. However, the taste, odour, appearance and texture scores of irradiated packaged products were significantly lower than those of non‐irradiated samples.     

Effect of gamma irradiation and frozen storage on chemical and sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillet

The present study was conducted to evaluate the combined effect of low‐dose gamma irradiation (1, 3 and 5 kGy) and frozen storage (5 months at ?20 °C) on chemical and sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillet. Our statistical analysis showed that irradiation process and frozen storage time had a significant effect (P < 0.05) on total volatile nitrogen (TVN), peroxide value (PV), thiobarbituric acid (TBA) and pH. The level of all of these factors increased with increasing frozen storage time. At the end of the fifth month of frozen storage, the lowest and the highest level of TVN, PV and TBA were corresponding to the irradiated samples at 3 and 5 kGy, respectively. In terms of the overall acceptability of their texture, odour, colour and taste, irradiated samples at 3 kGy had the best quality and remained acceptable after 5 months frozen storage. The optimum dose of gamma radiation of rainbow trout fillets according to chemical and sensory analysis was obtained at 3 kGy.     

Combination effect of sodium lactate and irradiation on color,lactic acid bacteria,lipid oxidation and residual nitrite in Chinese sausages during storage at 25 °C

Chinese sausages, with the addition of 0 or 2% sodium lactate, were vacuum‐packaged and stored overnight at 4°C. Refrigerated sausages were gamma‐irradiated at 0, 3 or 5 kGy absorbed dose. Meat samples were stored at 25°C for up to 30 days. Color, lactic acid bacteria, pH, lipid oxidation and residual nitrite were determined during storage. Irradiated samples were reduced in redness as a result of irradiation and storage time. Irradiation at 5 kGy alone or in combination with 2% sodium lactate and irradiation at 3 kGy could completely inhibit lactic acid bacterial growth. Thiobarbituric acid reactive substances (TBARS) values decreased as the pH values of samples increased. Sodium lactate decreased TBARS values of all samples and protected against a decrease of residual nitrite during storage. Irradiation reduced residual nitrite in Chinese sausage, and residual nitrite decreased with increased time. Copyright © 2004 Society of Chemical Industry     

Impact of Ionizing Radiation and Thermal Treatments on Furan Levels in Fruit Juice

The formation of furan in freshly prepared apple and orange juices as affected by ionizing radiation and thermal treatments was studied using a newly developed solid‐phase microextraction method coupled with gas chromatography‐mass spectrometry (GC‐MS). Results show that furan levels increased linearly as radiation dose increased from 0 to 5 kGy. Irradiation induced more furan in apple juice than in orange juice. During post‐irradiation storage at 4 °C, furan levels increased in both apple and orange juices, particularly in the 1st 3 d. On the other hand, irradiation degraded deuterated furan (d₄‐furan) spiked in water and fruit juices. The rate of degradation as a function of radiation dose was the highest in water and the lowest in orange juice. Submerging the juice samples in boiling water for 5 min induced higher amounts of furan in orange juice than in apple juice, but autoclaving (121 °C, 25 min) resulted in more furan formation in apple juice than in orange juice. Results reported here suggest that both ionizing radiation and thermal treatments induce furan formation in fruit juices.     

The effects of nanoemulsions based on citrus essential oils on the formation of biogenic amines in trout fillets stored at 4 ± 2°C

The influences of nanoemulsions based on citrus peel (orange, lemon, mandarin, and grapefruit) essential oils on the biogenic amine (BA) formation in rainbow trout (Oncorhynchus mykiss) fillets stored 4 ± 2°C were investigated. The results demonstrated that main BAs in the trout fillets were putrescine, cadaverine, spermidine, spermine, serotonin, tyramine, dopamine, and agmatine. It was determined that nanoemulsion application had generally suppressive effect on the formation of BAs during storage. It was also found that especially orange and lemon nanoemulsion groups were effective on histamine formation. Histamine values ranged from 0.00 to 4.08 in all groups during storage and the levels were below the limit values of FDA and EU throughout the storage period for all treatment groups. Similarly, Quality Index (QI) values of BAs were found to be below legal limits in all groups. Consequently, it was found that nanoemulsions prepared from essential oils kept the BA formation at a lower level during storage.     

Effect of low‐dose irradiation on shelf life and microbiological safety of sliced carrot

Minimally processed non‐irradiated carrots (sliced) exhibited diverse microflora at initial level. During storage, bacterial number increased with the presence of pathogenic bacteria accompanied by a loss of total solids. On the other hand γ‐irradiation at an optimal dose of 2 kGy offered a pathogen‐free, hygienic product with insignificant losses in nutrients such as in sucrose, total carotenes and ascorbic acid content in comparison to controls and 2‐ to 4‐fold increased in shelf‐life at refrigeration temperature. The D₁₀ values of pathogens like Escherichia coli and Yersinia enterocolitica in carrot paste were in a lower range (0.12–0.26 kGy) compared with that of Listeria monocytogenes (0.3–0.5 kGy). The validity of the processing treatment (2 kGy) was challenged by artificially inoculating Listeria monocytogenes in the product. Thus, minimally processed carrots (sliced) are amenable to radiation treatment for extended storage stability and microbial safety. Copyright © 2005 Society of Chemical Industry     

Antimicrobial Effects of Nisin,Essential Oil,and γ‐Irradiation Treatments against High Load of Salmonella typhimurium on Mini‐carrots

This study aimed at using essential oil (EO) alone or combined EO with nisin and γ‐irradiation to control Salmonella Typhimurium during the refrigerated storage of mini‐carrots. Peeled mini‐carrots were inoculated with S. Typhimurium at a final concentration of approximately 7 log CFU/g. Inoculated samples were coated by 5 different coating solutions: (i) nisin solution at final concentration of 10³ IU/mL; (ii) mountain savory EO solution at 0.35%; (iii) carvacrol solution at 0.35%; (iv) mountain savory EO at 0.35% plus nisin solution of 10³ IU/mL; or (v) carvacrol at 0.35% plus nisin solution of 10³ IU/mL. Coated mini‐carrots were then irradiated at 0.5 or 1.0 kGy and compared to an unirradiated control sample. Samples were kept at 4 °C and microbial analyses were conducted at days 1, 3, 6, and 9. The results showed that mini‐carrots coated by carvacrol plus nisin solution or mountain savory EO plus nisin solution in combination with irradiation at 1.0 kGy completely eliminated S. Typhimurium to under the detection limit during the storage. Thus, the combined treatments using carvacrol plus nisin or mountain savory EO plus nisin coating solution and irradiation at 1.0 kGy could be used as an effective method for controlling S. Typhimurium in mini‐carrots.     

Effects of gamma irradiation on quality of Pakistani blood red oranges (Citrus sinensis L. Osbeck)

Effect of gamma irradiation and washing on physicochemical and sensory quality of blood red oranges was investigated. The citrus fruits were packed in cellophane bags and stored at room temperature for 42 days. Two gamma irradiation doses 0.25 and 0.5 kGy alone and in combination with washing were applied to the fruits. Weight loss decreased with gamma irradiation and increased with washing during storage. Acidity and ascorbic acid values were higher for the oranges irradiated at 0.5 kGy and minimum for the washed oranges. Generally, total soluble solids (TSS) increased during the storage period. However, washed samples had the highest concentration and 0.5 kGy-irradiated samples had the lowest TSS at the end of the storage period. Sensory quality qualify by appearance, odour and taste are decreased during storage in both treatments. However, the fruits were still acceptable by the trained observers. It can be inferred from this study that irradiation at 0.5 kGy or in combination with washing is an effective post-harvest technique in keeping the changes in physicochemical and sensory quality to a minimum level during storage.     

Effect of irradiation, active and modified atmosphere packaging, container oxygen barrier and storage conditions on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis)

BACKGROUND: The present study investigated the effect of irradiation, active and modified atmosphere packaging, and storage conditions on quality retention of raw, whole, unpeeled almonds. Almond kernels were packaged in barrier and high‐barrier pouches, under N₂ or with an O₂ absorber and stored either under fluorescent lighting or in the dark at 20 °C for 12 months. Quality parameters monitored were peroxide value, hexanal content, colour, fatty acid composition and volatile compounds. Of the sensory attributes colour, texture, odour and taste were evaluated. RESULTS: Peroxide value and hexanal increased with dose of irradiation and storage time. Irradiation resulted in a decrease of polyunsaturated and monounsaturated fatty acids during storage with a parallel increase of saturated fatty acids. Volatile compounds were not affected by irradiation but increased with storage time indicating enhanced lipid oxidation. Colour parameters of samples remained unaffected immediately after irradiation. For samples packaged under a N₂, atmosphere L* and b* values decreased during storage with a parallel increase of value a* resulting to gradual product darkening especially in irradiated samples. CONCLUSION: Non‐irradiated almonds retained acceptable quality for ca. 12 months stored at 20 °C with the O₂ absorber irrespective of lighting conditions and packaging material oxygen barrier. The respective shelf life for samples irradiated at 1.0 kGy was 12 months packaged in PET‐SiOx//LDPE irrespective of lighting conditions and 12 months for samples irradiated at 3 kGy packaged in PET‐SiOx//LDPE stored in the dark. Copyright © 2010 Society of Chemical Industry     

Absorbed‐dose estimation and quality attributes of gamma‐irradiated fresh shiitake mushrooms

BACKGROUND: The general use of food irradiation requires reliable identification methods as well as extensive quality characterization. Shiitake (Lentinus edodes) mushrooms, packed in polystyrene trays and covered with polyvinylchloride film, were investigated for dose‐dependent identification and quality characterization upon gamma irradiation (0, 1, 2, and 3 kGy). RESULTS: Thermoluminescence (TL) analysis of separated minerals provided excellent results to characterize the irradiated mushrooms. Low‐dose re‐irradiation (200‐600 Gy), medium‐dose re‐irradiation (1‐3 kGy) and high‐dose re‐irradiation (2‐6 kGy) were performed and compared using an additive dose method. An electronic‐nose analysis showed a difference in the volatile profiles of mushrooms following irradiation. One‐kGy‐irradiated mushrooms showed similar or better quality attributes to those of the control samples. Scanning electron microscopy revealed the dose‐dependent degradation in microstructure of mushrooms upon irradiation. CONCLUSION: An absorbed dosed estimation was possible using TL analysis in which 1‐3 kGy re‐irradiation technique gave most promising results. An E‐nose analysis effectively distinguished the samples based on irradiation history. The best quality attributes were observed at 1 kGy irradiation. However, the drastic effects of irradiation were prominent in 2 and 3 kGy‐irradiated mushrooms. © 2012 Society of Chemical Industry     

Reduction of Carcinogenic N-Nitrosamines and Residual Nitrite in Model System Sausage by Irradiation

Gamma irradiation was used to reduce the N‐nitrosamines and residual nitrite in model system sausage during storage. Aerobic or vacuum packaged sausage was irradiated at 0, 5,10, 20, and 30 kGy. The residual nitrite levels were significantly reduced by gamma irradiation, and, in vacuum packaging, the reduction was dose dependent. The N‐nitrosodimethylamine of the sausage irradiated at 10 kGy or above reduced in aerobic packaging, while a dose of 20 kGy was needed in vacuum packaging. The N‐nitrosopyrrolidine reduction was found at 20 and 30 kGy‐irradiation. Results indicated that high dose irradiation (> 10 kGy) was needed to reduce the carcinogenic N‐nitrosamine and nitrite levels in pork sausage during storage.     

Removal of Rancid-Acid Odor of Expeller-Pressed Virgin Coconut Oil by Gamma Irradiation: Evaluation by Sensory and Electronic Nose Technology

Expeller-pressed virgin coconut oil, known to have disagreeable rancid-acid odor due to the presence of octanoic acid, was subjected to gamma (γ) irradiation for removal of the same. Sensory evaluation in tandem with electronic nose (Heracles and ENOVISION) analyses established that the oil irradiated at 4.2 kGy had no rancid-acid odor (absence of octanoic acid) at the end of 28 days of storage at 23 ± 2 °C. Therefore, 4.2 kGy was established as the “appropriate irradiation dose” for removal of rancid-acid odor of virgin coconut oil. A “deodorization index” with respect to rancid-acid odor was also developed using electronic nose for confirmation of this “appropriate dose” and thereby provided possible means of preventing detrimental effects of high dose of γ-irradiation in oils. GC–MS analysis of hydrocarbons extracted from oil irradiated at 4.2 kGy by supercritical carbon dioxide extraction revealed radiolysis of octanoic acid resulting in elimination of rancid-acid odor. Further, γ-irradiation at 4.2 kGy did not affect the antioxidant potency of coconut oil rendering it a safe and healthy alternative to conventional deodorization techniques for oils. Development of methodology for assessment of rancid-acid odor of coconut oil using electronic nose has been reported for the first time in this work.