Effect of γ radiation processing on fungal growth and quality characteristcs of millet grains

Validation of low dosages of γ-radiation and their effect on red beetle mortality, storability characteristics, and nutritional value of sorghum (Sorghum bicolor L. Moench) grain

This research was undertaken to validate the low dosages of γ-radiation of sorghum to examine the efficiency of gamma irradiation doses in quality attributes and storability of sorghum grain. Infested sorghum grains with the red flour beetle at the adult stage were irradiated at 0.25, 0.5, 0.75, 1.0, and 2.0 kGy emitted by 60CO. Subsequently, the mortality rate of the red flour beetle as affected by gamma doses was estimated and the storability characteristics and nutritional value of sorghum grains were measured. Eventually, the Partial Least Squares regression (PLS) analysis was executed to confirm the optimum dose of gamma which eliminate the red flour beetle and enhanced the grain quality. Results provide that the storability characteristics were enhanced after treatments. However, the changes in the germination rate of the grains were not different significantly after radiation. On the other hand, the radiation process enhanced sorghum grins' nutritional quality. Both tannins and phytic acid content dropped significantly and the digestibility and solubility of protein were gradually incremented in the grains. The PLS results indicated that using 1 and 2 kGy reflect the utmost effective dosage for sorghum. It can be concluded that this method is a potent rapid and operative preservation process to the alternate smoking chemical procedure for improving sorghum's nutritional and functional quality and prolong its shelf life. Possibility of providing effective and rapid quarantine security as an alternative to chemical fumigation protocol to extend shelf life and enhance the nutritional and functional quality of sorghum.

Recent developments in applications of physical fields for microbial decontamination and enhancing nutritional properties of germinated edible seeds and sprouts: a review

Germinated edible seeds and sprouts have attracted consumers because of their nutritional values and health benefits. To ensure the microbial safety of the seed and sprout, emerging processing methods involving physical fields (PFs), having the characteristics of high efficiency and environmental safety, are increasingly proposed as effective decontamination processing technologies. This review summarizes recent progress on the application of PFs to germinating edible seeds, including their impact on microbial decontamination and nutritional quality and the associated influencing mechanisms in germination. The effectiveness, application scope, and limitation of the various physical techniques, including ultrasound, microwave, radio frequency, infrared heating, irradiation, pulsed light, plasma, and high-pressure processing, are symmetrically reviewed. Good application potential for improving seed germination and sprout growth is also described for promoting the accumulation of bioactive compounds in sprouts, and subsequently enhancing the antioxidant capacity under favorable PFs processing conditions. Moreover, the challenges and future directions of PFs in the application to germinated edible seeds are finally proposed. This review also attempts to provide an in-depth understanding of the effects of PFs on microbial safety and changes in nutritional properties of germinating edible seeds and a theoretical reference for the future development of PFs in processing safe sprouted seeds.

Efficiency of post-preparation treatment by gamma radiation to guarantee quality properties of plum molasses

PURPOSE

This study aimed to assess specific gamma irradiation doses to be applied as a post-preparation process to assure the chemical, physical and sensory properties of plum molasses (PM).

MATERIALS AND METHODS

Samples of PM were treated with 0, 3, 6 and 9 kGy in a 60Co gamma irradiation plant. Proximate composition, chemical, the physical and sensory determination was accomplished immediately after treatment.

RESULTS

Our results showed that, the moisture content of PM were significantly (p < .05) rise by treating with 3 kGy. Whereas, ash and reducing sugar quantity of PM was significantly (p < .05) decreased by treatment at the same dose (3 kGy). Irradiation treatment induced small and not significant alterations (p > .05) in crude protein, crud fat, and total sugar of PM. The chemical and physical parameters including; total acidity (TA), pH, volatile basic nitrogen (VBN), total soluble solids (TSS) (%, Brix), viscosity and color, which were elected as the indicators of quality, were all well within the recommended values for PM treated with 0, 3, 6 and 9 kGy. Sensory determination indicated no significant (p > .05) alterations between irradiated samples and non-irradiated samples of PM.

CONCLUSION

Irradiation treatment at 3 kGy was considered as acceptable to be used for the preservation purpose of PM without modifying their quality properties.

Food processing to reduce antinutrients in plant-based foods

Antinutrients such as phytic acids, tannins, saponin, and enzyme inhibitors are phytochemicals that can decrease the bioavailability of micro- and macronutrients, thus causing them to be unavailable for absorptions in the digestive system. Antinutrients are a major concern especially in countries where plant-based commodities such as wheat, legumes, and cereals are staple foods, for the antinutrients can cause not only mineral deficiencies, but also lead to more serious health issues. Although various thermal and non-thermal processing methods such as cooking, boiling, and fermentation processes have been practiced to decrease the level of antinutrients, these processes may also undesirably influence the final products. More advanced practices, such as ozonation and cold plasma processing (CPP), have been applied to decrease the antinutrients without majorly affecting the physicochemical and nutritional aspects of the commodities post-processing. This review will cover the types of antinutrients that are commonly found in plants, and the available processing methods that can be used, either singly or in combination, to significantly decrease the antinutrients, thus rendering the foods safe for consumption.

Trends in millet and pseudomillet proteins - Characterization, processing and food applications

Millets are small-seeded crops which have been well adopted globally owing to their high concentration of macro and micronutrients such as protein, dietary fibre, essential fatty acids, minerals and vitamins. Considering their climate resilience and potential role in nutritional and health security, the year 2023 has been declared as 'International Year of Millets' by the United Nations. Cereals being the major nutrient vehicle for a majority population, and proteins being the second most abundant nutrient in millets, these grains can be a suitable alternative for plant-based proteins. Therefore, this review was written with an aim to succinctly provide an overview of the available literature take on the characterization, processing and applications of millet-based proteins. This information would play an important role in realizing the research gap restricting the utilization of complete potential of millet proteins. This can be further used by researchers and food industries for understanding the scope of millet proteins as an ingredient for novel food product development.

Ionizing Radiation: Effective Physical Agents for Economic Crop Seed Priming and the Underlying Physiological Mechanisms

To overcome various factors that limit crop production and to meet the growing demand for food by the increasing world population. Seed priming technology has been proposed, and it is considered to be a promising strategy for agricultural sciences and food technology. This technology helps to curtail the germination time, increase the seed vigor, improve the seedling establishment, and enhance the stress tolerance, all of which are conducive to improving the crop yield. Meanwhile, it can be used to reduce seed infection for better physiological or phytosanitary quality. Compared to conventional methods, such as the use of water or chemical-based agents, X-rays, gamma rays, electron beams, proton beams, and heavy ion beams have emerged as promising physics strategies for seed priming as they are time-saving, more effective, environmentally friendly, and there is a greater certainty for yield improvement. Ionizing radiation (IR) has certain biological advantages over other seed priming methods since it generates charged ions while penetrating through the target organisms, and it has enough energy to cause biological effects. However, before the wide utilization of ionizing priming methods in agriculture, extensive research is needed to explore their effects on seed priming and to focus on the underlying mechanism of them. Overall, this review aims to highlight the current understanding of ionizing priming methods and their applicability for promoting agroecological resilience and meeting the challenges of food crises nowadays.

Effect of radiation processing on phenolic antioxidants in cereal and legume seeds: A review

Phenolic compounds in cereal and legume seeds show numerous benefits to human health mainly because of their good antioxidant capacity. However, long-term storage and some improper preservation may reduce their antioxidant potential. It is necessary to retain or modify the phenolic antioxidants with improved technology before consumption. Radiation processing is usually applied as a physical method to extend the shelf life and retain the quality of plant produce. However, the effect of radiation processing on phenolic antioxidants in cereal and legume seeds is still not well understood. This review summarizes recent research on the effect of radiation, including ionizing and nonionizing radiation on the content and profile of phenolic compounds, and antioxidant activities in cereal and legume seeds, the influencing factors and possible mechanisms are also discussed. The article will improve the understanding of radiation effect on phenolic antioxidants, and promote the radiation modification of natural phenolic compounds in cereal and legume seeds and other sources.

Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins

Cereals, as the main crops cultivated and consumed in the world, are a rich source of carbohydrates, proteins, dietary fiber, and minerals. Despite the nutritional importance, their technological applicability in food matrices is also considerably important to be determined. Cereal processing is done to achieve goals as increasing the shelf‐life, obtaining the desired technological function, and enhancing the nutritional value. Nonthermal processing is preferred regarding its potential to provide beneficial impacts with minimum adverse effect. Technological functionality and nutritional performance are considered as the most basic challenges through cereal processing, with proteins as the main factor to take part in such roles. Technological and nutritional functionalities of proteins have been found to be changed through nonthermal processing, which is generally attributed to conformational and structural changes. Therefore, this study is aimed to investigate the impact of nonthermal processing on nutritional and technological characteristics of cereal proteins.

Changes in Phytochemical Compounds and Antioxidant Activity of Two Irradiated Sorghum (Sorghum bicolor (L.) Monech) Cultivars during the Fermentation and Cooking of Traditional Sudanese Asida

This study investigated the chemical changes of phytochemicals and antioxidant activity during the preparation of traditional Sudanese asida prepared from gamma-radiated (1.0 and 2.0 kGy) flour of two sorghum cultivars (Tabat and Wad Ahmed). For both cultivars, the irradiation process significantly (p < 0.05) increased the total phenolic content and antioxidant activity of the raw flour, while it caused a significant reduction in total flavonoid content and tannin content. Traditional asida (fermented food) prepared from irradiated sorghum flour caused a significant reduction in TPC, TFC, and tannin content in both sorghum cultivars, while the antioxidant activities (DPPH, reducing power, and H2O2 scavenging) were significantly increased in both the Tabat (85.0%, 3.8 mg AAE/g, and 84.6%, respectively) and the Wad Ahmed (89.6%, 3.9 mg AAE/g, and 83.1%, respectively) sorghum cultivar grains, particularly in those processed from 2.0 kGy-irradiated flour. A positive high correlation was observed between gamma radiation (2.0 kGy) and the antioxidant activity of asida prepared from both cultivars. In conclusion, traditional fermented asida obtained from irradiated flour showed high antioxidant activity in both sorghum cultivars.

Antinutrients in Plant-based Foods: A Review

Modern society has easy access to a vast informational database. The pursuit of sustainable green and healthy lifestyle leads to a series of food choices. Therefore, it is of importance to provide reliable, comprehensive and up-to-date information about food content including both nutritional and antinutritional elements.

Nutrients are associated with positive effects on human health. Antinutrients, on the other hand, are far less popular for the contemporary man. They are highly bioactive, capable of deleterious effects as well as some beneficial health effects in man, and vastly available in plant-based foods. These compounds are of natural or synthetic origin, interfere with the absorption of nutrients, and can be responsible for some mischievous effects related to the nutrient absorption. Some of the common symptoms exhibited by a large amount of antinutrients in the body can be nausea, bloating, headaches, rashes, nutritional deficiencies, etc. Phytates, oxalates, and lectins are few of the well-known antinutrients.

Science has acknowledged several ways in order to alter the negative influence antinutrients exhibiting on human health. Mechanical, thermal and biochemical approaches act synergistically to provide food with lower antinutritional levels.

The purpose of this review was to synthesize the availability of antinutrients, clear their effect on the human body, and commemorate possible paths to disable them. This review provides links to the available literature as well as enables a systematic view of the recently published research on the topic of plant-based antinutrients.

Controlling fungal growth in sesame (

This study investigated the free fatty acids, fatty acid profile, total phenolics, and antioxidant activity of sesame seed oil extracted from γ-irradiated seeds and the decontamination effects of the treatment on fungal incidence in the seeds. Gamma irradiation reduced (P ≤ 0.05) fungal growth and colony forming units of sesame seeds in a dose-dependent manner. The free fatty acid content of sesame oil decreased (P ≤ 0.05) in irradiated samples compared to non-radiated controls, but there was no difference (P ≥ 0.05) between samples treated at doses ≥ 1.0 kGy. A concomitant (P ≤ 0.05) increase in total phenolic and scavenging activity was observed in the oil extracted from γ-irradiated sesame seeds in comparison with non-radiated samples, while free fatty acid (FFA) content decreased. The results obtained in the present study demonstrate that γ-irradiation at low doses can be used as an effective post-harvest preservation method for sesame seeds without a major effect on the quality of sesame oil.

Effect of gamma radiation on storability and functional properties of sorghum grains (Sorghum bicolor L.)

This study was aimed to evaluate the effect of gamma irradiation at dose levels of 0.5, 1.0, 2.0, 3.0, 4.0, and 5.0 kGy on fungal growth, free fatty acids, in vitro protein digestibility (IVPD), protein solubility, and functional properties of sorghum grains. Results indicated that radiation process enhanced the storability properties. It eliminates the fungal incidence particularly at the higher doses 4.0 and 5.0 kGy, and significantly (p < 0.05) reduced the content of the free fatty acids to the level 3.4-3.2 mg/g. Moreover, a significant increase in IVPD and soluble protein was noticed in irradiated grains as compared to non-irradiated sample and this increased with the increase in dose; however, maximum IVPD (17.6%) and protein solubility (11.7%) were observed in sorghum grains irradiated at 2.0 kGy. On the other hand, a significant reduction in emulsion capacity was observed after radiation of grains, however, the emulsion activity and stability were stable up to 1.0 kGy. The foaming properties of the radiated sample show no significant change particular at low doses up to 2.0 kGy when they are compared to untreated samples. It can be concluded that low doses of gamma irradiation might improve the storability and quality characteristics of sorghum grains and can be used as an effective alternative postharvest method for preserving and extending the shelf life of sorghum and its products.

Recent Advances in Physical Post-Harvest Treatments for Shelf-Life Extension of Cereal Crops

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.