Dose-Dependent Effects of Gamma Irradiation on Microbiological, Antioxidant, and Functional Properties of Buckwheat, Cowpea, Oat, and Brown Rice Flour

IF 2 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Food Processing and Preservation Pub Date : 2024-09-30 DOI:10.1155/2024/1196594

Suhail Ahmad Bhat, Mohit Singla, Rajpreet Kaur Goraya, Yogesh Kumar, Kulsum Jan, Khalid Bashir

{"title":"Dose-Dependent Effects of Gamma Irradiation on Microbiological, Antioxidant, and Functional Properties of Buckwheat, Cowpea, Oat, and Brown Rice Flour","authors":"Suhail Ahmad Bhat, Mohit Singla, Rajpreet Kaur Goraya, Yogesh Kumar, Kulsum Jan, Khalid Bashir","doi":"10.1155/2024/1196594","DOIUrl":null,"url":null,"abstract":"<p>The present investigation was conducted to analyze the impact of the gamma irradiation dose on the microbiological, structural, and functional properties of buckwheat, cowpea, oat, and brown rice flour. The results showed that as the irradiation dose increased, there was a significant reduction in the total bacterial count (TBC) and the total yeast and mold count (TYMC). Specifically, a decrease of 60.67% was observed in TBC and 63.49% in TYMC compared to unirradiated samples, even at a dose of 5 kGy. In addition, there was a significant increase in the total phenolic content of all flour samples (8% for cowpea to 56.48% for buckwheat) after exposure to irradiation. In particular, buckwheat flour exhibited the highest DPPH inhibition capacity of 79.80% when irradiated at 15 kGy, outperforming the other flour samples. However, the FTIR spectra remained unchanged. The application of irradiation to cereals and legumes has recently been recognized as an innovative method to address the issues caused by insects and pests. Gamma irradiation can be applied to the product after packaging, reducing the risk of cross-contamination. Additionally, this technique is nonthermal and does not leave any residues. The dietary value, sensory, and other quality parameter characteristics of pseudocereals and cereal-related products can be preserved by subjecting them to controlled irradiation doses.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0000,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/1196594","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Processing and Preservation","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1155/2024/1196594","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The present investigation was conducted to analyze the impact of the gamma irradiation dose on the microbiological, structural, and functional properties of buckwheat, cowpea, oat, and brown rice flour. The results showed that as the irradiation dose increased, there was a significant reduction in the total bacterial count (TBC) and the total yeast and mold count (TYMC). Specifically, a decrease of 60.67% was observed in TBC and 63.49% in TYMC compared to unirradiated samples, even at a dose of 5 kGy. In addition, there was a significant increase in the total phenolic content of all flour samples (8% for cowpea to 56.48% for buckwheat) after exposure to irradiation. In particular, buckwheat flour exhibited the highest DPPH inhibition capacity of 79.80% when irradiated at 15 kGy, outperforming the other flour samples. However, the FTIR spectra remained unchanged. The application of irradiation to cereals and legumes has recently been recognized as an innovative method to address the issues caused by insects and pests. Gamma irradiation can be applied to the product after packaging, reducing the risk of cross-contamination. Additionally, this technique is nonthermal and does not leave any residues. The dietary value, sensory, and other quality parameter characteristics of pseudocereals and cereal-related products can be preserved by subjecting them to controlled irradiation doses.

Abstract Image

查看原文本刊更多论文

伽马辐照对荞麦、豇豆、燕麦和糙米粉的微生物、抗氧化和功能特性的剂量依赖性影响

本研究分析了伽马辐照剂量对荞麦粉、豇豆粉、燕麦粉和糙米粉的微生物、结构和功能特性的影响。结果表明，随着辐照剂量的增加，细菌总数（TBC）和酵母与霉菌总数（TYMC）显著减少。具体来说，与未经辐照的样品相比，即使辐照剂量为 5 kGy，TBC 和 TYMC 也分别减少了 60.67% 和 63.49%。此外，经过辐照后，所有面粉样品的总酚含量都有显著增加（豇豆为 8%，荞麦为 56.48%）。其中，荞麦粉在 15 kGy 的辐照下，DPPH 抑制能力最高，达到 79.80%，优于其他面粉样品。然而，傅立叶变换红外光谱保持不变。对谷物和豆类的辐照应用最近被认为是解决虫害问题的一种创新方法。伽马辐照可在包装后应用于产品，从而降低交叉污染的风险。此外，这种技术不产生热量，不会留下任何残留物。假谷物和谷物相关产品的膳食价值、感官和其他质量参数特性可通过受控辐照剂量来保存。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Processing and Preservation 工程技术-食品科技

CiteScore

5.30

自引率

12.00%

发文量

1000

审稿时长

2.3 months

期刊介绍： The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.