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Rosiak N, Garbiec E, Bednarski W, Skibiński R, Lewandowska K, Bazan-Woźniak A, Pietrzak R, Cielecka-Piontek J, Zalewski P. How Does Radiation Affect Curcumin Raw Material? Int J Mol Sci 2024; 25:2524. [PMID: 38473770 DOI: 10.3390/ijms25052524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 02/15/2024] [Accepted: 02/17/2024] [Indexed: 03/14/2024] Open
Abstract
Turmeric, known for its curcuminoid-rich rhizome, particularly curcumin, exhibits notable antioxidant and antiviral properties. The likelihood of microbial contamination necessitates finding reliable techniques for subjecting the sample to radiation from this plant-based raw material. One alternative is to expose curcumin to radiation (e-beam), which was carried out as part of this research. Confirmation of the lack of curcumin decomposition was carried out using HPLC-DAD/MS techniques. Additionally, using the EPR technique, the generated free radicals were defined as radiation effects. Using a number of methods to assess the ability to scavenge free radicals (DPPH, ABTS, CUPRAC, and FRAP), a slight decrease in the activity of curcumin raw material was determined. The analysis of the characteristic bands in the FT-IR spectra allowed us to indicate changes in the phenolic OH groups as an effect of the presence of radicals formed.
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Affiliation(s)
- Natalia Rosiak
- Department of Pharmacognosy and Biomaterials, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland
| | - Ewa Garbiec
- Department of Pharmacognosy and Biomaterials, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland
| | - Waldemar Bednarski
- Institute of Molecular Physics, Polish Academy of Sciences, Smoluchowskiego 17, 60-179 Poznan, Poland
| | - Robert Skibiński
- Department of Medicinal Chemistry, Medical University of Lublin, Jaczewskiego 4, 20-090 Lublin, Poland
| | - Kornelia Lewandowska
- Institute of Molecular Physics, Polish Academy of Sciences, Smoluchowskiego 17, 60-179 Poznan, Poland
| | - Aleksandra Bazan-Woźniak
- Faculty of Chemistry, Adam Mickiewicz University in Poznan, Uniwersytetu Poznańskiego 8, 61-614 Poznan, Poland
| | - Robert Pietrzak
- Faculty of Chemistry, Adam Mickiewicz University in Poznan, Uniwersytetu Poznańskiego 8, 61-614 Poznan, Poland
| | - Judyta Cielecka-Piontek
- Department of Pharmacognosy and Biomaterials, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland
| | - Przemysław Zalewski
- Department of Pharmacognosy and Biomaterials, Poznan University of Medical Sciences, Rokietnicka 3, 60-806 Poznan, Poland
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Antifungal activity and mechanism of electron beam irradiation against Rhizopus oryzae. J Food Prot 2023; 86:100070. [PMID: 36989859 DOI: 10.1016/j.jfp.2023.100070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 01/18/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023]
Abstract
Electron beam irradiation is a physical fungicidal technique that has emerged as a potential application in China. However, its antifungal activity and mechanism against Rhizopus oryzae have not been reported. Thus, this study aimed to investigate the antifungal activity and mechanism of electron beam irradiation of R. oryzae. The antifungal activity analysis showed that the D10 value and complete elimination dose of R. oryzae irradiated by electron beam were 1.73 kGy and 8.08 kGy, respectively. Electron beam irradiation has a strong inhibitory effect on the filamentous biomass of R. oryzae. To reveal the antifungal mechanism of electron beam against R. oryzae, this study analyzed the dynamic changes in the cell wall, cell membrane, and oxidative stress induced by different irradiation doses. The results showed that electron beam irradiation destroyed the cell wall structure of R. oryzae, increasing chitinase activity and decreasing chitin content. Cell membrane integrity is disrupted, increasing relative conductivity, decreasing pH values, and decreasing soluble protein content. Electron beam irradiation causes oxidative stress in cells, increasing H2O2 content, decreasing antisuperoxide anion activity, decreasing DPPH free radical scavenging activity, and inhibiting defense enzyme (CAT and SOD) activity. This phenomenon indicates that electron beams can cause structural damage to and metabolic dysfunction of cells and disorders of redox homeostasis, which may be the main cause of growth inhibition and cell death in R. oryzae.
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Aisala H, Nygren H, Seppänen-Laakso T, Heiniö RL, Kießling M, Aganovic K, Waser A, Kotilainen H, Ritala A. Comparison of low energy and high energy electron beam treatments on sensory and chemical properties of seeds. Food Res Int 2021; 148:110575. [PMID: 34507725 DOI: 10.1016/j.foodres.2021.110575] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 06/24/2021] [Accepted: 06/27/2021] [Indexed: 01/25/2023]
Abstract
Consumption of fresh and minimally processed foods such as seeds as a part of a healthy diet is a trend. Unfortunately, fat-rich seeds are often contaminated with pathogenic microorganisms and face frequent product recalls. Electron beams have been applied as a microbial decontamination measure for decades. Conventionally high energy electron beams (HEEB) are being used, whereas low energy electron beams (LEEB, <300 keV) have only recently been introduced to the food industry and more studies are needed. Electron beam treatment has several advantages over other decontamination technologies. The treatment is non-thermal, chemical-free, water-free, and does not use radioactive substances. The effect of electron beams on the sensory and chemical properties of seeds has not been widely studied. This study assessed LEEB and HEEB treated pumpkin and flax seeds immediately after treatments, and after three months of storage. The seeds' sensory profiles were altered after both treatments when compared with non-treated samples, with a higher dose leading to a greater level of alteration. However, the sensory profile of LEEB treated seeds was similar to the non-treated seeds whereas HEEB treated seeds differed from both. The storage period of three months further increased the observed differences between the samples. LEEB and HEEB treatments seemed to cause lipid degradation as the content of volatile aldehydes was increased. This effect was more profound in HEEB treated samples. The data presented in this study shows that LEEB as a microbial reduction solution has great potential to preserve the chemical and sensory properties of nutritious seeds.
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Affiliation(s)
- H Aisala
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, 02044 Espoo, Finland.
| | - H Nygren
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, 02044 Espoo, Finland
| | - T Seppänen-Laakso
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, 02044 Espoo, Finland
| | - R-L Heiniö
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, 02044 Espoo, Finland
| | - M Kießling
- Deutsches Institut für Lebensmitteltechnik e.V., Prof. von Klitzing Str. 7, 49610 Quakenbrück, Germany
| | - K Aganovic
- Deutsches Institut für Lebensmitteltechnik e.V., Prof. von Klitzing Str. 7, 49610 Quakenbrück, Germany
| | - A Waser
- Bühler AG, Gupfenstrasse 5, 9240 Uzwil, Switzerland
| | - H Kotilainen
- Bühler AG, Gupfenstrasse 5, 9240 Uzwil, Switzerland
| | - A Ritala
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, 02044 Espoo, Finland
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Mousavi Khaneghah A, Hashemi Moosavi M, Oliveira CA, Vanin F, Sant'Ana AS. Electron beam irradiation to reduce the mycotoxin and microbial contaminations of cereal-based products: An overview. Food Chem Toxicol 2020; 143:111557. [DOI: 10.1016/j.fct.2020.111557] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 06/06/2020] [Accepted: 06/26/2020] [Indexed: 01/03/2023]
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Błaszak M, Nowak A, Lachowicz S, Migdał W, Ochmian I. E-Beam Irradiation and Ozonation as an Alternative to the Sulphuric Method of Wine Preservation. Molecules 2019; 24:E3406. [PMID: 31546827 PMCID: PMC6766795 DOI: 10.3390/molecules24183406] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 09/16/2019] [Accepted: 09/18/2019] [Indexed: 01/07/2023] Open
Abstract
Potassium metabisulphite is usually used for microbial stabilization in the process of vinification and wine preservation, but it is considered to be allergenic. The objective of the present study was to assess the efficiency of ozonation and ionizing radiation as alternatives to wine sulphurization. The efficiency of yeast removal and the retention of the chemical quality of wine were evaluated. Wine was subjected to 60 min of ozonation, and radiation doses were set at 1-10 kGy. Moreover, a combination of ozonation and ionizing radiation treatment was used. The ozonation of wine did not produce the expected results. That is, it did not limit the number of yeast cells. From the sixth minute, a significant deterioration in the taste and the color of the wine was found. Ionizing radiation at a dose of 1 kGy reduced the yeast count by 95.5%, and a reduction of 99.9% was seen after the application of 2.5 kGy. Moreover, these doses did not have a significant effect on the organoleptic properties or the chemical composition of wine. The total amount of polyphenols reduced from the maximum of 1127.15 to 1023.73 mg at the dose of 5 kGy. Radiation is widely used to preserve food products. Its use for finished wine preservation may be an alternative to sulphurization.
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Affiliation(s)
- Magdalena Błaszak
- Department of Chemistry, Microbiology and Environmental Biotechnology, West Pomeranian University of Technology in Szczecin, Słowackiego 17 Street, 71-434 Szczecin, Poland.
| | - Agata Nowak
- Department of Chemistry, Microbiology and Environmental Biotechnology, West Pomeranian University of Technology in Szczecin, Słowackiego 17 Street, 71-434 Szczecin, Poland.
| | - Sabina Lachowicz
- Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37 Street, 51-630 Wrocław, Poland.
| | - Wojciech Migdał
- Institute of Nuclear Chemistry and Technology, 16 Dorodna Street, 03-195 Warsaw, Poland.
| | - Ireneusz Ochmian
- Department of Horticulture, West Pomeranian University of Technology in Szczecin, Słowackiego 17 Street, 71-434 Szczecin, Poland.
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Summo C, Palasciano M, De Angelis D, Paradiso VM, Caponio F, Pasqualone A. Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5647-5655. [PMID: 29708600 PMCID: PMC7167047 DOI: 10.1002/jsfa.9110] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 04/23/2018] [Accepted: 04/27/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Several workers have studied the effect of harvest time on chemical and nutritional composition of almonds, but the results are partly conflicting, probably due to differences in the cultivars considered and to different agronomic and climatic conditions in the growing areas. In this paper, the influence of harvest time and cultivar on the chemical and nutritional composition of almonds (Prunus dulcis (Mill). D.A. Webb) were evaluated. Ten cultivars were considered, grown in the same orchard and subjected to the same agronomical regime. Almonds were collected at two different harvest times: (i) when the fruits were unripe, but already edible, and showed green and moist hull; and (ii) when the fruits were ripe, with dry brown hull. The analyses of proximate composition, fatty acid profile, total phenolic compounds, and antioxidant activity were carried out. RESULTS Lipid content increased (P < 0.001) during ripening, while both protein and carbohydrate content decreased (P < 0.01). Fatty acid composition showed a not univocal behavior during ripening and was highly influenced by cultivar. Total phenolic compounds and antioxidant activity varied among cultivars but increased during ripening with the exception of cv Marcona. The 'Genco' and 'Francolì' cultivars were found to be phenolic rich. CONCLUSION Harvest time and cultivar significantly influenced the chemical and nutritional composition of almonds. Genotype strongly influenced fatty acid composition and total phenolic compounds. The changes of bioactive compounds and antioxidant activity suggest that the synthesis of antioxidants also occurs in the last stage of ripening. Unripe almonds, a valuable niche product, showed interesting nutritional value. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA)University of Bari Aldo MoroBariItaly
| | - Marino Palasciano
- Department of Soil, Plant and Food Science (DISSPA)University of Bari Aldo MoroBariItaly
| | - Davide De Angelis
- Department of Soil, Plant and Food Science (DISSPA)University of Bari Aldo MoroBariItaly
| | - Vito M Paradiso
- Department of Soil, Plant and Food Science (DISSPA)University of Bari Aldo MoroBariItaly
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA)University of Bari Aldo MoroBariItaly
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA)University of Bari Aldo MoroBariItaly
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Schmidt M, Zannini E, Arendt EK. Recent Advances in Physical Post-Harvest Treatments for Shelf-Life Extension of Cereal Crops. Foods 2018; 7:E45. [PMID: 29565832 PMCID: PMC5920410 DOI: 10.3390/foods7040045] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 03/14/2018] [Accepted: 03/21/2018] [Indexed: 11/17/2022] Open
Abstract
As a result of the rapidly growing global population and limited agricultural area, sufficient supply of cereals for food and animal feed has become increasingly challenging. Consequently, it is essential to reduce pre- and post-harvest crop losses. Extensive research, featuring several physical treatments, has been conducted to improve cereal post-harvest preservation, leading to increased food safety and sustainability. Various pests can lead to post-harvest losses and grain quality deterioration. Microbial spoilage due to filamentous fungi and bacteria is one of the main reasons for post-harvest crop losses and mycotoxins can induce additional consumer health hazards. In particular, physical treatments have gained popularity making chemical additives unnecessary. Therefore, this review focuses on recent advances in physical treatments with potential applications for microbial post-harvest decontamination of cereals. The treatments discussed in this article were evaluated for their ability to inhibit spoilage microorganisms and degrade mycotoxins without compromising the grain quality. All treatments evaluated in this review have the potential to inhibit grain spoilage microorganisms. However, each method has some drawbacks, making industrial application difficult. Even under optimal processing conditions, it is unlikely that cereals can be decontaminated of all naturally occurring spoilage organisms with a single treatment. Therefore, future research should aim for the development of a combination of treatments to harness their synergistic properties and avoid grain quality deterioration. For the degradation of mycotoxins the same conclusion can be drawn. In addition, future research must investigate the fate of degraded toxins, to assess the toxicity of their respective degradation products.
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Affiliation(s)
- Marcus Schmidt
- School of Food and Nutritional Sciences, University College Cork, Western Road, T12 Y337 Cork, Ireland.
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Western Road, T12 Y337 Cork, Ireland.
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Western Road, T12 Y337 Cork, Ireland.
- Alimentary Pharmabotic Centre Microbiome Institute, University College Cork, T12 Y337 Cork, Ireland.
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Bolling BW. Almond Polyphenols: Methods of Analysis, Contribution to Food Quality, and Health Promotion. Compr Rev Food Sci Food Saf 2017; 16:346-368. [DOI: 10.1111/1541-4337.12260] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2016] [Revised: 02/07/2017] [Accepted: 02/08/2017] [Indexed: 12/22/2022]
Affiliation(s)
- Bradley W. Bolling
- Dept. of Food Science; Univ. of Wisconsin-Madison; 1605 Linden Dr. Madison WI 53706 U.S.A
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Freita-Silva O, de Oliveira PS, Freire Júnior M. Potential of Electron Beams to Control Mycotoxigenic Fungi in Food. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9093-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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