Quality of electron beam irradiation of blueberries (Vaccinium corymbosum L.) at medium dose levels (1.0-3.2 kGy)

We assessed the effect of electron beam irradiation of packaged fresh blueberries at doses greater than 1.0 kGy on the quality attributes of the fruits. Irradiation experiments were conducted using a 10 MeV (18 kW) linear accelerator with single beam fixture. Fruits were stored at 5 °C and 70.4% RH for 14 days and tested at days 0, 3, 7 and 14 for physico-chemical, textural, microstructural, and sensory characteristics. Control samples consisted of non-irradiated fruits. Irradiation at doses higher than 1.1 kGy did affect (P<0.05) the texture of blueberries as the fruits became considerably softer and less acceptable throughout storage. Only irradiation at 3.2 kGy affected the color of blueberries by the end of storage. Irradiation slightly reduced the respiration rates of the blueberries by the end of storage. In terms of overall quality, texture and aroma, only fruits exposed to 3.2 kGy were found unacceptable by the sensory panelists. Irradiation at the dose levels used in this study did not affect the density, pH, water activity, moisture content, acidity and juiciness of blueberries. Electron beam irradiation of blueberries up to 1.6 kGy is a feasible decontamination treatment that maintains the overall fruit quality attributes.     

Effect of gamma-irradiation on flavour 5′-nucleotides,tyrosine, and phenylalanine in mushrooms (Agaricus bisporus)

The impact of gamma-irradiation on 5′-nucleotides and on the free amino acids tyrosine and phenylalanine in fresh mushrooms was studied. After irradiation the samples were freeze-dried to avoid enzyme induced chemical changes. Three 5′-nucleotides could be detected using HPLC–UV and LC–ESI-MS: adenosine 5′-monophosphate (AMP), guanosine 5′-monophosphate (GMP) and guanosine 5′-diphosphate (GDP). Irradiation significantly reduced (p = 0.05) the GDP concentration (22%). AMP showed a marked reduction (46%) only at 5 kGy. GMP, tyrosine, and phenylalanine were not affected by gamma-irradiation.     

Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.)

Changes in volatile compounds of fruit pulp of Annona squamosa, as influenced by the conditions of processing, were studied. Sweet and pleasant flavored pulp from mature ripe fruits was subjected to treatments such as frozen and stored (for 12 months), heated to 55 °C (critical temperature) and 85 °C (pasteurization temperature) for 20 min each, and spray dried with skim and whole milk powders. Volatiles from these samples were extracted into dichloromethane and n-pentane (1:1), and were subjected to gas chromatograph (GC) and gas chromatograph-mass spectrometer (GC-MS) analysis for identification and quantification of chemical constituents. Terpenes such as α-pinene, β-pinene, linalool, germacrene-d and spathulenol, esters like sec-butylbutanoate, and methyllinolenate, along with benzyl alcohol and two oxygenated sesquiterpenes were found to be the major volatiles of the fresh pulp. The 12-month-stored frozen pulp did not differ from the fresh pulp in the flavour spectrum. Heating fresh pulp at 55 and 85 °C, tended to produce increased flavour spectrum, the compounds relatively being more at 85 °C. At 55 °C, significant increase in the quantities of α-pinene, β-pinene, linalool, germacrene and spathulenol were observed; higher quantities of cineole, limonene, α-cubebene and α-copaene, caryophyllene, α-farnecene and δ-cadenene were formed, while these were totally absent in fresh pulp. Significant increase in quantities of α-pinene, β-pinene, 1,8-cineole, limonene, aromadendrene, α-farnecene, γ-cadenene, δ-cadenene and spathulenol were found by heating pulp at 85 °C. Spray-dried samples, showed increased flavor note with the use of whole milk powder as compared to the skim milk powder.     

The use of photochemiluminescence for the measurement of the integral antioxidant capacity of baobab products

The number of methods to measure antioxidants in botanicals, foods, nutraceuticals and other dietary supplements are increased considerably in the last 10 years. However most techniques require long experimental times and high costs to determine antioxidant capacity of hydrophilic or lipophilic compound in a food mixture. By means of a photochemiluminescence method, we assessed the Integral Antioxidant Capacity (IAC) which represents the sum of the antioxidant capacity of hydrophilic and lipophilic antioxidants. In this study the IAC of extracts from Adansonia digitatata (i.e. red fiber, fruit pulp and leaves), was assessed in comparison to those deriving from other natural sources of antioxidants (i.e. orange, kiwi, apple and strawberry). When compared, IAC values for the examined product resulted as follows: Adansonia digitata red fibre ? Adansonia digitata fruit pulp ? Adansonia digitata fresh leaves ? Adansonia digitata seeds ? Adansonia digitata radix cuticle ? orange fresh pulp ? strawberry fresh fruit pulp > Adansonia digitata radix > bilberry fresh pulp ? kiwi fruit pulp. Results clearly indicate the interesting antioxidants properties of Adansonia digitata red fibre, in particular the IAC value of baobab red fibre was 66 time higher than that of orange pulp, with value of 1617.3 μmol/g and 24.3 μmol/g, respectively.     

Electron-beam irradiation of fresh broccoli heads (Brassica oleracea L. italica)

Broccoli is a popular item in the diet of the US population, commonly found in salads ready-to-eat. The recent recalls of fresh produce due to contamination with Escherichia coli and other pathogens emphasize the need to find effective means to treat minimally processed fresh foods. Our study assessed the effect of ionizing radiation using electron beams on the shelf-life, physicochemical properties, and consumer acceptability of broccoli florets. One-hundred broccoli heads were irradiated at 1, 2, and 3 kGy with a 10 MeV linear accelerator at 22 °C. We monitored pH, color, texture, respiration rate, weight loss, chlorophyll, total carotenoids, and vitamin C of irradiated and non-irradiated samples at 5-day intervals up to 14 days at 4 °C and 95% RH. Fifty consumer panelists scored the samples using a nine-point hedonic scale.Irradiation did not affect color, firmness, pH, and weight loss of the samples. Both irradiated samples and controls showed a slight change in color during storage, though the effect was not dose-dependent. Irradiation affected (P < 0.05) the respiration rates on the first 5 days of storage (higher CO₂ levels) but all samples, including the controls, attained the same equilibrium value. Vitamin C content of all samples decreased (P < 0.05) with storage time. Chlorophyll and total carotenoids content followed the same trend. In terms of overall acceptability, color, odor, and texture, all irradiated samples were highly accepted by the panelists with scores of 5 and above. By the end of shelf-life, only the controls showed significant quality decline (yellow color, off-odor) due to microbial spoilage. In summary, electron-beam treatment up to 3 kGy maintains the overall quality of fresh broccoli.     

Antioxidant and radioprotective properties of commercially grown litchi (Litchi chinensis) from India

In an earlier study, radiation treatment (0.5 kGy) and low temperature (4 °C) storage were found to extend the shelf life of litchi fruit var. ‘Shahi’ and ‘China’ from India up to 28 days, while maintaining its physical, biochemical and organoleptic properties. The current study was aimed to elucidate the antioxidant and radioprotective properties of the litchi fruit, and the effect of radiation processing on these properties. The litchi fruit was found to be significantly rich in antioxidant and radioprotective properties, and the antioxidant parameters were found to be well correlated with the phenolic and flavonoid contents. A significant protection to pBR322 plasmid DNA and Escherichia coli cells from radiation induced damage was observed in the presence of litchi juice. Plasmid DNA was well protected even at the dose of 5 kGy, whereas, bacterial cells could be protected up to 0.5 kGy. Neither of these properties was found to be sensitive to radiation processing or low temperature storage.     

Modifications of taste-relevant compounds in strawberry fruit under NaCl salinity

Two strawberry (Fragaria × ananassa Duch.) cultivars differing in their sensitivity to NaCl stress, cv. Elsanta (sensitive) and cv. Korona (less sensitive), were cultivated under 0, 40 and 80 mmol NaCl/l for two months during flowering and fruiting until final fruit harvest. Modifications of sensory quality parameters and selected chemical properties of the non-climacteric fruit were evaluated. Generally, NaCl salinity decreased quality of strawberry fruit, especially in cv. Elsanta. Fruits of stressed plants contained lower amounts of sugars, organic acids and soluble solids, were less sweet and did not meet consumers’ requirements. Overall appearance of fruits decreased significantly. The reduced acceptance to consumers was closely correlated with the decline of sugar contents, especially sucrose content, as well as with the increase of organic acids, such as acetic acid. Sensory changes were revised on the basis of a dose to threshold relationship. Decreasing contributions of sugars to taste and a rising importance of sodium, acetic and citric acids as the most taste-relevant compounds were the main causes of the limited acceptance of salt-stressed fruits.     

Effects of γ-irradiation on Listeria monocytogenes population,colour, texture and sensory properties of Feta cheese during cold storage

Feta, a white brine cheese, was produced and contaminated with Listeria monocytogenes. Contamination occurred either at the beginning (pre-process contamination) or at the end of Feta manufacturing (post-process contamination). In the first case the milk was contaminated with 10³ cfu/ml, and 2 months later, in the final product, the L. monocytogenes population was approximately 10⁵ cfu/g. In the second case, the brine (NaCl, 7% w/v), in which the Feta was packaged, was contaminated with 10³ cfu/ml. Contaminated Feta samples were vacuum-packaged and exposed to irradiation doses of 1.0, 2.5 and 4.7 kGy and stored at 4 °C for a month. In the pre-process contaminated samples none of the irradiation doses eliminated L. monocytogenes; however the highest dose reduced the viable population to a level which is in compliance with EC regulations. In the post-process contamination, the 2.5 kGy and 4.7 kGy doses reduced L. monocytogenes counts below the detection limit. Irradiation had no effect on the texture of Feta. Irradiation at 4.7 kGy increased Feta's redness and decreased its yellowness and lightness. Sensorial analyses showed that at the 4.7 kGy dose, the aroma profile of Feta was temporarily affected, since it was restored after 30 days of cold storage.     

Quality of packaged romaine lettuce hearts exposed to low-dose electron beam irradiation

We investigated the effects of low-dose electron beam irradiation (1.0, 1.5 and 3.2 kGy) on the quality of commercially prepackaged fresh romaine lettuce hearts. The impact of the irradiation treatment on the functionality of the package was also evaluated. Irradiated samples showed slight changes in color, but these changes were not significantly different (P >0.05) from the nonirradiated (control) samples. Sample firmness decreased by 49.58% (leaves) and 29.13% (ribs), as the dose level increased. Sensory attributes such as overall quality, color, sogginess, and off-flavor were found less acceptable at the higher dose level. Irradiation affected the respiration rates inside the packages, with lower (10.38%) O₂ and higher CO₂ levels than the control. Irradiation at 1.5 and 3.2 kGy dose levels improved the oxygen barrier capability of the low-density polyethylene (LDPE) bags (7.67% and 4.48%, respectively). Water vapor permeability was unaffected at all the irradiation dose levels. The stiffness of LPDE films did not change due to irradiation treatment. Results from sensory evaluation of produce overall quality suggest a potential fungicidal effect of low-dose irradiation (1.0 kGy) of packaged romaine lettuce hearts without altering the overall quality of the produce as well as the LDPE-packaging characteristics.     

Effect of Co γ-irradiation on postharvest quality and selected enzyme activities of Pleurotus nebrodensis

Freshly harvested Pleurotus nebrodensis fruit bodies were exposed to four different doses (0.8-2.0 kGy) of ⁶⁰Co γ-irradiation and various physiological changes associated with postharvest deterioration, as well as the activities of selected enzymes (proteinase, polyphenoloxidase, superoxide dismutase, catalase) thought to play a role in the process of deterioration, were monitored during 22 days of subsequent storage at 4 °C and 65-70% relative humidity. An irradiation dose of 1.2 kGy significantly delayed (by 6-9 days) the onset of fruit body softening, splitting and browning compared with non-irradiated controls and test samples subjected to lower or higher irradiation doses. Irradiation with 1.2 and 1.6 kGy also had a positive effect on other indicators of mushroom tissue senescence, resulting in smaller decreases in soluble protein levels and more protracted increases in proteinase activity. Peak levels of polyphenoloxidase activity, widely recognized as causing postharvest browning of mushroom tissue, were also significantly lower (P < 0.05) in fruit bodies exposed to 1.2 kGy compared with non-irradiated controls. Our data increase our understanding of the effects of γ-irradiation on the biochemical changes associated with postharvest deterioration in P. nebrodensis, and improve the prospects of more targeted strategies for extending the shelf life of both this and other mushrooms.     

Results of an European inter-laboratory comparison study on the determination of the 15 + 1 EU priority polycyclic aromatic hydrocarbons (PAHs) in liquid smoke condensates

A collaborative study on the determination of the 15 + 1 EU priority PAHs in Primary Smoke Condensate (PSC) investigating the performance profile of EU Member States’ laboratories and supporting the work carried out by the European Food Safety Authority on smoke flavourings was organised. Two spiked liquid smoke condensate materials were employed in this study. The results of 25 laboratories from across the European Union, using either high performance liquid chromatography with fluorescence detection or gas chromatography with mass selective detection, were evaluated by application of robust statistics. The assessment of the data indicated broadened Gaussian distributions for all analytes. For benzo[a]pyrene (BaP), benzo[a]anthracene (BaA), chrysene and 5-methylchrysene more than 80% of the respective reported values gave rise to a satisfactory score of |z| ? 2. For benzo[b]fluoranthene, benzo[k]fluoranthene, and dibenzo[a,l]pyrene 70–80%, for the remaining analytes less than 70%, and for dibenzo[a,i]pyrene 52% of the scores were satisfactory. No systematic differences could be detected between values reported by laboratories using methods based on HPLC and the values related to methods based on GC for most of the analytes, except for benzo[k]fluoranthene and benzo[c]fluorene. In both cases laboratories using GC based methods reported about 50% higher values than laboratories using HPLC based methods. The overview on all z-scores sorted by laboratory revealed broad distributions and/or laboratory biases for several laboratories. An assessment of the reported method performance parameters revealed that for the two regulated compounds, BaP and BaA, only two thirds of the reported data were in compliance with Regulation (EC) 627/2006. Overall the methods used in the participating laboratories were – with ample room for improvement – well on the way to comply with European legislation.     

Anthocyanins composition and antioxidant activity of two major wild Nitraria tangutorun Bobr. variations from Qinghai-Tibet Plateau

Nitraria tangutorun Bobr., a unique kind of fruit, widely spreads in the Qinghai-Tibet Plateau. In the present study, nine anthocyanins were identified in two variations (purple fruit and red fruit) of N. tangutorun by HPLC/DAD-ESI/MS. Cyanidin-3-O-(trans-p-coumaroyl)-diglucoside (215.76 ± 22.91 mg of Mv3G5G equivalent per 100 g of fresh weight) and pelargonidin-3-O-(p-coumaroyl)-diglucoside (5.13 ± 0.35 mg of Mv3G5G equivalent per 100 g of fresh weight) were the main anthocyanins in the purple and red fruits respectively. In addition, most of the anthocyanins were acylated by coumaric acid, and the rare anthocyanins that naturally presented a coumaric acid in both cis and trans configurations have been detected. Furthermore, the extract of the two variations showed significantly different antioxidant activity (p < 0.01) according to DPPH, ABTS and FRAP assay. Purple fruit possessed higher antioxidant activity than red fruit. There were significant correlations between antioxidant activity and both the total polyphenol content and anthocyanins content. This work is valuable for elucidation of anthocyanins composition in N. tangutorun and for further utilization as a functional food and medicine material.     

Gamma irradiation of air-dried olive leaves: Effective decontamination and impact on the antioxidative properties and on phenolic compounds

Olive leaves are commercialized for their antioxidative value due to their valuable phenolic compounds. The present study aimed to evaluate the effect of gamma irradiation on microbial load, on antioxidative properties and on phenolic compounds of air-dried olive leaves. Irradiation was applied up to 25 kGy (5 kGy intervals) to powdered and intact samples. Total aerobic bacteria, yeast and mold, and lactic acid bacteria were counted after gamma irradiation. Decontamination was obtained at 20 kGy. The radioresistance of microbial population was high with D₁₀ values between 9.74 and 25.12 kGy. Besides, gamma irradiation up to 25 kGy was found to maintain the antioxidant capacity, molecular mass distribution of polyphenolics, total phenolics, ortho-diphenols, flavonoids, oleuropein, verbascoside and rutin contents.     

Araçá (Psidium cattleianum Sabine) fruit extracts with antioxidant and antimicrobial activities and antiproliferative effect on human cancer cells

Araçá or strawberry guava (Psidium cattleianum Sabine) is an attractive tasty small fruit native to temperate zones of Brazil. In this study, functional chemical constituents and the nutraceutical and therapeutic potential of aqueous and acetone extracts of red and yellow accessions of araçá were characterised. While carotenes, ascorbic acid, and anthocyanins were present as minor constituents, araçá fruit presented high levels of phenolic compounds (up to 768 mg 100 g⁻¹ fresh fruit pulp, ffp), particularly (−)-epicatechin (up to 2.7 mg g⁻¹ ffp), which were in general more efficiently extracted with acetone. Abundance of phenolic compounds was positively correlated with antioxidant activity, antimicrobial and antiproliferative effects.     

Correlation between astaxanthin amount and a* value in fresh Atlantic salmon (Salmo salar) muscle during different irradiation doses

The amount of astaxanthin and a* value changes in fresh Atlantic salmon light and dark muscle during cold storage was studied for different e-beam doses (0, 1, 1.5, 2 and 3 kGy). Astaxanthin (mg/kg muscle) and a* value decreased with increasing irradiation dose for both fresh light and dark muscle. The level of irradiation dose gave high correlation between a* value and amount of astaxanthin. The reason for the change in colour or decrease in a* value of Atlantic salmon during irradiation could be due to the destruction of astaxanthin. The amount of astaxanthin and a* value of 1 kGy treated salmon fillets were not significantly different (p > 0.05) from that of the control but significantly different (p < 0.05) from other irradiation treatments. The colour (a* value) of salmon muscle was related to the content of astaxanthin, which decreased as irradiation increased. The amount of astaxanthin in light muscle was three to five times greater than dark muscle. This study demonstrated that irradiating salmon fillets at 1 kGy, can be successfully used and leads to no significant change in colour and amount of astaxanthin.     

Flavour differences of cooked longissimus muscle from Chinese indigenous pig breeds and hybrid pig breed (Duroc × Landrace × Large White)

The objectives of this study were to investigate the flavour quality and volatile aroma compounds of cooked longissimus muscle from five typical Chinese indigenous pig breeds: Lantang (LT), Dahuabai (HB), Laiwu (LW), Rongchang (RC), Tongcheng (TC) and typical hybrid pig breed Duroc × Landrace × Large White (DLW). The chemical compositions of the main meat flavour precursors of the longissimus muscle from all six breeds were also examined. Distinct differences in amino acid composition and fatty acid composition of longissimus muscle, between the breeds, were observed. Among all six breeds, LW and RC had the highest intramuscular fat content and the lowest crude protein content; DLW had the lowest longissimus muscle fat content and the highest crude protein content. One-way analysis of variance showed that 23 volatile compounds were significantly affected by breed. Sensory analysis indicated that cooked longissimus muscle from DLW had the lowest pork flavour intensity and flavour-liking, compared with the Chinese indigenous breeds. LW and HB showed the highest pork flavour intensity and flavour-liking in cooked longissimus muscle.     

Effects of irradiation and drying on volatile components of fresh shiitake (Lentinus edodesSing)

Fresh shiitake (Lentinus edodes Sing) was irradiated with doses of 0·5, 1 and 2 kGy using ⁶⁰Co. Effects of γ-irradiation and drying on the volatile composition of shiitake were studied by gas chromatography (GC) and GC–mass spectrometry. Irradiation above 1·0 kGy could inhibit the growth and mould decay of fresh shiitakes after harvesting. Irradiation with 2 kGy increased the eight-carbon volatile components of fresh shiitake. Treatment at 1 kGy irradiation of fresh shiitake produced some new volatile compounds in the dry product, such as methylethyl disulphide, sulphinylbis methane, methyl(methylthio)ethyl disulphide and N-(3-methylbutyl) acetamide. The eight-carbon compounds mostly disappeared after drying. The amount of sulphur-containing volatile compounds in dried shiitake became lower during irradiation. Irradiation with doses of 1 or 2 kGy of fresh shiitake did not increase the volatile content of shiitake after drying. © 1998 SCI.     

Effect of gamma and electron beam irradiation on the survival of pathogens inoculated into salted, seasoned, and fermented oyster

The objective of this study was to identify the efficacy of gamma and electron beam irradiation of the food-borne pathogens including 3-strain cocktail of Listeria monocytogenes (ATCC 19114, 19115, and 19111), Staphylococcus aureus (ATCC 6538, 25923, and 29213), and Vibrio parahaemolyticus (ATCC 17802, 33844, and 27969) in salted, seasoned, and fermented oyster (oyster Jeotkal, 8% salt), commercially available in the market. Irradiation (0, 0.5, 1, 2, and 5 kGy) significantly reduced the initial microbial level not only immediately after irradiation but also during storage at 10 °C for 4 weeks (P ≤ 0.05). No viable cell was detected at 5 kGy of irradiation at a detection limit of 10¹ CFU/g. Gamma irradiation was more effective than electron beam irradiation, and yielded D₁₀ values of 0.60, 0.71, and 0.29 kGy for L. monocytogenes, S. aureus, and V. parahaemolyticus, and those of electron beam irradiation were 0.69, 0.94, and 0.29 kGy, respectively. V. parahaemolyticus was most sensitive to irradiation and storage among all pathogens tested. Sensory quality was not affected by irradiation treatment. Results suggest that a low dose irradiation can improve the microbial quality and reduce the risk by the food-borne pathogens of oyster Jeotkal, which has limited alternative sterilization methods due to the temperature sensitivity of food products.     

Carotenoids and antioxidant capacities from Canarium odontophyllum Miq. fruit

Carotenoids were isolated and identified from peel, pulp and seed fractions of Canarium odontophyllum Miq., and their antioxidant capacities were evaluated. all-trans-β-carotene was present in a large amount in peel (69.5 ± 1.0 mg/kg), followed by pulp (31.1 ± 0.76 mg/kg) and seed (15.1 ± 3.0 mg/kg). Additionally, 15-cis-β-carotene, 9-cis-β-carotene and 13-cis-β-carotenes were also major contributors to carotenoid contents in peel, pulp and seed fractions. Pulp exhibited excellent β-carotene bleaching activity, significantly higher than peel and seed; high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, whereas peel exhibited significantly higher scavenging activity of 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radicals. All the extracts exhibited good inhibitory effect against hydrogen peroxide-induced haemoglobin oxidation, ranging from 45.3 to 59.7%. This is the first report about carotenoids and antioxidant capacities from C. odontophyllum fruit, and indicates that this fruit can be explored and promoted as a potential source of natural antioxidants.     

Genotypic difference in postharvest characteristics of hardy kiwifruit (Actinidia arguta and its hybrids), as a new commercial crop: Part II. Consumer acceptability and its main drivers

Actinidia arguta, called also hardy kiwifruit, is an exotic fruit of Actinidia genus which have obtained commercial interest in recent years. Its high frost hardiness, relatively short vegetation period and pro-healthy properties make it very interesting, especially in cold regions. The aim of the presented study was to identify main drivers of postharvest consumer acceptability of A. arguta (and its hybrids with A. purpurea) fruit among its sensory (flavour and texture) attributes and appearance characteristics (size and colour). To achieve that goal nine genotypes were assessed by over 200 consumers during two-year experiment. In order to perform a possibly broad research the chosen genotypes included five of the popular A. arguta cultivars grown around the world, two promising genotypes selected at Warsaw University of Life Sciences (WULS) as well as two hybrids (A. arguta × A. purpurea) from the same source. The study consisted of the consumer assessment of external (appearance) and internal (flavour and texture) fruit liking. The results showed general positive consumer acceptance of hardy kiwifruit with low differentiation of its genotypes. No segment of consumers disliking fruit appearance was found and segments disliking their taste and flavour constituted only about 14% in 2005 and 6% of consumers in 2006, respectively. Study indicated a significant effect of fruit size on consumers as it was highly correlated with the mean liking scores in each of consumer segments. The pink-red skin colour has also large positive impact on consumer's Actinidia choice observed in outstanding acceptance of small ‘D11’ genotype. The most preferable fruit should moreover have sweet taste and odour as these features are significant for most of consumers. Genotypes best meeting consumer preferences were pointed, including A. arguta × A. purpurea, which should obtain special breeders' focus.