An emerging application of gamma irradiation in reducing higher levels of hydroxymethyl furfural (toxic hazard) in date syrup and enhancing the microbial and nutritional quality.

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED
Food Science and Technology International Pub Date : 2024-09-01 Epub Date: 2023-03-27 DOI:10.1177/10820132231165545
Aya Y Mostafa, Adel Zm Badee, Shahinaz A Helmy, Serag A Farag, Mohamed E Abdel Aziz
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Abstract

Date syrup is a very rich nutritional and medicinal product. It can be used alone or mixed with other food products. Now, it is widely used as a natural sweetener instead of harmful sugar in several food products. However, date syrup contains higher levels of 5-hydroxyl methyl furfural (5-HMF) (heat-induced toxicant). HMF is normally formed during processing via Maillard reaction as a result of heating. Thus, the present study aims at investigating the effect of gamma irradiation in reducing HMF content and improving the quality properties of date syrup. Date syrup samples (commercial) were irradiated at different doses (15, 20 and 25 kGy). HMF content was determined using the HPLC method. The obtained results showed that γ-irradiation reduced the toxic compound (HMF) in date syrup, where irradiation dose (20 kGy) recorded the lowest HMF level (1956.40 mg/kg) with a reduction percentage of 46.96% compared to the non-irradiated sample. While the non-irradiated sample revealed the highest level of HMF and bacterial growth. Therefore, γ-irradiation is considered an effective treatment that reduces HMF using a particular dose (20 kGy) and prevents microbial growth (20-25 KGy). Furthermore, it may increase the nutritional value by increasing minerals' bioavailability (15 kGy).

伽马辐照在降低红枣糖浆中较高水平的羟甲基糠醛(毒性危害)和提高微生物及营养质量方面的新应用。
红枣糖浆是一种营养丰富的药用产品。它可以单独使用,也可以与其他食品混合使用。现在,它被广泛用作天然甜味剂,代替有害的糖,用于多种食品中。然而,椰枣糖浆中含有较高含量的 5-羟基甲基糠醛(5-HMF)(热诱导毒物)。HMF 通常是在加工过程中加热后通过 Maillard 反应形成的。因此,本研究旨在探讨伽马辐照对降低 HMF 含量和改善红枣糖浆质量特性的影响。对椰枣糖浆样品(商品)进行了不同剂量(15、20 和 25 kGy)的辐照。采用高效液相色谱法测定 HMF 含量。结果表明,γ-辐照减少了红枣糖浆中的有毒化合物(HMF),其中辐照剂量(20 kGy)记录的 HMF 含量最低(1956.40 mg/kg),与未辐照样品相比,减少了 46.96%。而未经辐照的样品中 HMF 和细菌生长的水平最高。因此,γ-辐照被认为是一种有效的处理方法,可使用特定剂量(20 kGy)减少 HMF,并防止微生物生长(20-25 KGy)。此外,γ-辐照还能提高矿物质的生物利用率(15 kGy),从而增加营养价值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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