Photochemical behaviour of hydrolysed keratin

An investigation into the influence of UV irradiation on keratin hydrolysates was carried out using UV-Vis spectroscopy, Fourier transform infrared spectroscopy (FTIR) and fluorescence spectroscopy. It was found that the absorption of keratin hydrolysates in solution increased during irradiation of the sample, most notably between 250-280 and 320-410 nm. The increase in absorbance in the region 320-410 was because of the new photoproducts formed during UV irradiation of keratin hydrolysates. The fluorescence of keratin hydrolysates was observed at 328 nm after excitation at 270 nm. UV irradiation caused fluorescence fading at 328 nm, and after 60 min of irradiation, a new broad weak band of fluorescence, attributable to new photoproducts, emerged in the UV wavelength region with emission maximum between 400 and 500 nm. FTIR spectroscopy results showed degradation of keratin under UV irradiation. A slight increase in oxidized sulphur species was also observed. The results obtained suggest that UV irradiation can be used as modifying agent for preparation of keratin hydrolysates for cosmetic applications.     

Strawberry Texture and Pectin Content as Affected by Electron Beam Irradiation

Fresh Tristar' strawberries were irradiated with electron beam irradiation at 0, 1, and 2 kGy. Fruit firmness decreased as irradiation dose increased. Water-soluble pectin increased and oxalate-soluble pectin decreased at 0 and 1 day after 1 and 2 kGy irradiation. Fruit firmness correlated with oxalate-soluble pectin content. Total pectin and nonextractable pectin were not affected by irradiation. The oxalate-soluble pectin content and firmness of irradiated strawberries increased slightly at the beginning of 2°C storage and then decreased as storage time increased. No changes occurred in water-soluble pectin, nonextractable pectin, or total pectin during storage.     

两种诱变方法对不同产油真菌诱变初步研究

采用紫外诱变和微波诱变分别对三株产多不饱和脂肪酸的真菌进行诱变处理，不同的菌株诱变效果不同，生物量、油脂量、产油率、多不饱和脂肪酸含量微波诱变最大提高率分别为3．80～10．29％、17．02～23．69％、3．06～8．61％、9．61～35．05％；紫外诱变最大提高率分别6．35～13．87％、6．94～22．64％、3．60～6．04％、4．85～37．03％。与紫外诱变相比，除生物量外，微波诱变对油脂产量、产油率及多不饱和脂肪酸的产量诱变效果较好，可以作为一种有效的诱变育种方法。     

Effect of electron beam irradiation on proximate, microbiological and sensory characteristics of chyavanaprash — Ayurvedic poly herbal formulation

This investigation aims to the use of electron beam irradiation for maintaining the quality of chyavanaprash, an ayurvedic poly herbal formulation instead of chemical preservative. Fresh chyavanaprash formulations were treated with electron beam irradiation at doses of 0, 2.5, 5 and 7.5 and 10 kGy. The irradiated and non-irradiated products were stored at room temperature (27 ± 3 °C and 50–70% Rh). Proximate analysis, sensory properties and microbial analysis were carried out. The results indicated that the electron beam irradiation reduced total bacterial and fungal count. The applied doses did not cause any significant changes in the proximate composition of the chyavanaprash. No significant differences were observed in sensory properties between control and irradiated sample.

Industrial Relevance

Ayurvedic products are made up of herbs/plants. These herbal/plant products are natural in origin and often contain high microbial contaminations. Therefore they are treated with one of the methods including heat and addition of preservatives like sodium benzoate, ethylene oxide in order to reduce the microbial contamination. It gives undesirable change in flavour, colour and nutrients. When sodium benzoate mixed with vitamin C which is present in the herbal products, it produces benzene. Benzene is carcinogen. These are harmful when consumed for long time. Irradiation is a technology for sterilizing foods contaminated by bacteria and is expected to reduce the incidence of food borne illness. It is the process of exposing the products to an ionizing radiation, to kill harmful bacteria and other organisms and extend the shelf-life of the products without changing the nature of the product. It is a new technology to enhance ayurvedic products safety and quality.     

The Effects of Irradiation, High Hydrostatic Pressure, and Temperature during Pressurization on the Characteristics of Cooked-reheated Salmon and Catfish Fillets

ABSTRACT: Fully‐cooked salmon and catfish fillets were treated by ionizing radiation (0, 3, or 6 kGy), high hydrostatic pressure (HHP) (0, 414, or 690 MPa), 2 different temperatures during pressurization (ambient‐HHP approximately equal to 21 °C, or heated‐HHP = 70 °C), and combinations of the treatments. Kramer shear values increased for salmon and catfish fillets treated by HHP, heated‐HHP, and a combination treatment. Tenderness and juiciness scores of salmon and catfish fillets were lower with HHP, heated‐HHP, and a combination treatment. Irradiation decreased CIE a* values of salmon, and CIE b* values of salmon and catfish. Irradiation increased tenderness and juiciness scores of salmon and increased flavor intensity of catfish.     

Microbial Population of Shredded Carrot in Modified Atmosphere Packaging as Related to Irradiation Treatment

Shredded carrots in modified atmosphere packaging were treated with low-dose irradiation of 0.5 kGy in order to determine whether additional reduction of microbial population would be achieved for carrots previously treated with chlorine. Commercially prepared shredded carrots treated with irradiation had a mean microbial population of 1300 CFU/g at the expiration date (9 days after irradiation) compared with 87,000 CFU/g for nonirradiated, chlorinated controls. Oxygen content of the headspace gas and ethanol content of the carrots were not significantly affected. Irradiation appears to be a suitable technology for shredded carrots.     

Viscosity and Stability of Structural Proteins of Irradiated Indian Mackerel

Fresh Indian mackerel (Rastrelliger kanagurta) was exposed to gamma radiation at dosages of 0,1.5 and 3 kGy. The meat was collected and subjected to a four-step washing treatment. Homogenates of the washed meat in cold (<10°C) water exhibited apparent viscosity, which was dependent upon protein concentration. Warming the homogenate to 45°C or reduction of its pH to 3.5 by acetic acid decreased the viscosity. Proteins in the low-viscosity dispersion were stable to heating at 100°C while incorporation of NaCl at 5 mM prior to heating resulted in protein precipitation. Gamma irradiation did not affect the viscosity, solubility or stability of the muscle proteins in water.     

直接落射荧光/平板计数法检测辐照中草药

目的建立一种适用于中草药辐照检测方法。方法对白蔻、紫苏、忍冬藤、甘草与荷叶5种中草药样品分别在4 k Gy、5 k Gy及10 k Gy剂量下进行辐照处理,同时以未辐照样品作为对照。辐照后分别测试每份样品的直接落射荧光计数单位(DEFT值)和细菌总数(APC值),并计算DEFT值与APC值之差(Dc值),将该差值与特定阈值比较判定样品辐照情况。结果随辐照剂量增加,DEFT值差异不显著,DEFT值分别为0 k Gy:6.9~9.0,4 k Gy:6.8~8.7,5 k Gy:6.7~8.9,10 k Gy:6.9~9.0;APC值逐渐降低,APC值分别为0 k Gy:6.0~7.8,4 k Gy:3.8~5.6,5 k Gy:3.2~5.5,10 k Gy:1.2~3.7;辐照后4组样品之间Dc值差异显著,4 k Gy、5 k Gy、10 k Gy及0 k Gy下辐照处理样品的Dc均值分别为2.6~4.9,3.0~5.3,5.3~7.3和0.4~2.0。结论当阈值设定为3.0时,可检测出5.0 k Gy及5.0 k Gy以上辐照处理样品。     

Effectiveness of potassium lactate and sodium diacetate in combination with irradiation to control Listeria monocytogenes on frankfurters

ABSTRACT:  The use of antimicrobial ingredients in combination with irradiation is an effective antilisterial intervention strategy for ready-to-eat meat products. Microbial safety was evaluated for frankfurters formulated with 0% or 3% added potassium lactate/sodium diacetate solution and inoculated with Listeria monocytogenes before or after treatment with irradiation (0, 1.8, or 2.6 kGy). Frankfurters were stored aerobically or vacuum packaged and L. mo nocytogenes counts and APCs were determined while refrigerated. The incorporation of lactate/diacetate with or without irradiation had a strong listeriostatic effect for aerobically stored frankfurters. Outgrowth was suppressed and counts were not different from initial counts (5.2 log CFU/frank compared with 5.0 log CFU/frank); however, those without the additive increased steadily (5.4 to 9.3 log CFU/frank). Irradiation treatments alone had higher L. monocytogenes counts after 3 wk. For vacuum-packaged frankfurters, both the addition of lactate/diacetate and irradiation were effective at controlling growth after 8 wk. Large and incremental reductions in total counts were seen for irradiation treatments. Initial counts were reduced by 3 log CFU with the application of 1.8 kGy while 2.6 kGy decreased counts over 5 log CFU. These reductions were maintained throughout storage for lactate/diacetate-treated frankfurters. By 8 wk, L. monocytogenes counts on 1.8 and 2.6 kGy irradiated frankfurters without lactate/diacetate increased to 7.43 and 6.13 log CFU, respectively. Overall, lactate/diacetate retarded the outgrowth of L. monocytogenes on frankfurters throughout aerobic storage and the combination of irradiation and 3% lactate/diacetate reduced and retarded growth of L. monocytogenes , especially during the last 2 wk of vacuum-packaged storage.