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Evaluation of the effects of gamma radiation in minimally processed vegetables of Brassica oleracea species; Avaliacao dos efeitos da radiacao gama em vegetais da especie Brassica oleracea minimamente processados

Abstract

The consumption of collard greens (Brassica oleracea cv. acephala) and broccoli (Brassica oleracea L. var. italica) has been inversely associated with morbidity and mortality caused by degenerative diseases. These species are highly consumed in Brazil, which enables its use as minimally processed (MP). The growing worldwide concern with the storage, nutritional quality and microbiological safety of food has led to many studies aimed at microbiological analysis, vitamin and shelf life. To improve the quality of these products, radiation processing can be effective in maintaining the quality of the product, rather compromising their nutritional values and sensory. The aim of this study was to evaluate the effectiveness of gamma radiation from {sup 60}Co at doses of 0, 1.0 and 1.5 kGy on the reduction of microbiota in these plants, and analyze their nutritional and sensory characteristics. The methodology used in this study was microbiological analysis, colorimetric analysis, analysis of phenolic compounds, antioxidant analysis and sensory analysis. The microbiological analysis showed a decrease in the development of populations of aerobic microorganisms, psychotropic and yeast and mold with increasing doses of radiation. The sensory analysis showed no significant difference between different times of cooking analyzed. The analysis of phenolic compounds, significant differences between  More>>
Publication Date:
Jul 01, 2009
Product Type:
Thesis/Dissertation
Report Number:
INIS-BR-8758
Resource Relation:
Other Information: Diss. (M.Sc.)
Subject:
63 RADIATION, THERMAL, AND OTHER ENVIRONMENTAL POLLUTANT EFFECTS ON LIVING ORGANISMS AND BIOLOGICAL MATERIALS; 07 ISOTOPES AND RADIATION SOURCES; BIOLOGICAL RADIATION EFFECTS; CHEMICAL RADIATION EFFECTS; COBALT 60; GAMMA RADIATION; MICROORGANISMS; REDUCTION; VEGETABLES; BETA DECAY RADIOISOTOPES; BETA-MINUS DECAY RADIOISOTOPES; BIOLOGICAL EFFECTS; CHEMICAL REACTIONS; COBALT ISOTOPES; ELECTROMAGNETIC RADIATION; FOOD; INTERMEDIATE MASS NUCLEI; INTERNAL CONVERSION RADIOISOTOPES; IONIZING RADIATIONS; ISOMERIC TRANSITION ISOTOPES; ISOTOPES; MINUTES LIVING RADIOISOTOPES; NUCLEI; ODD-ODD NUCLEI; PLANTS; RADIATION EFFECTS; RADIATIONS; RADIOISOTOPES; YEARS LIVING RADIOISOTOPES
OSTI ID:
21439678
Research Organizations:
Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)
Country of Origin:
Brazil
Language:
Portuguese
Other Identifying Numbers:
TRN: BR11V1363035286
Availability:
Available from INIS in electronic form
Submitting Site:
BRN
Size:
102 p. pages
Announcement Date:
Jun 15, 2011

Citation Formats

Nunes, Thaise Cristine Fernandes. Evaluation of the effects of gamma radiation in minimally processed vegetables of Brassica oleracea species; Avaliacao dos efeitos da radiacao gama em vegetais da especie Brassica oleracea minimamente processados. Brazil: N. p., 2009. Web.
Nunes, Thaise Cristine Fernandes. Evaluation of the effects of gamma radiation in minimally processed vegetables of Brassica oleracea species; Avaliacao dos efeitos da radiacao gama em vegetais da especie Brassica oleracea minimamente processados. Brazil.
Nunes, Thaise Cristine Fernandes. 2009. "Evaluation of the effects of gamma radiation in minimally processed vegetables of Brassica oleracea species; Avaliacao dos efeitos da radiacao gama em vegetais da especie Brassica oleracea minimamente processados." Brazil.
@misc{etde_21439678,
title = {Evaluation of the effects of gamma radiation in minimally processed vegetables of Brassica oleracea species; Avaliacao dos efeitos da radiacao gama em vegetais da especie Brassica oleracea minimamente processados}
author = {Nunes, Thaise Cristine Fernandes}
abstractNote = {The consumption of collard greens (Brassica oleracea cv. acephala) and broccoli (Brassica oleracea L. var. italica) has been inversely associated with morbidity and mortality caused by degenerative diseases. These species are highly consumed in Brazil, which enables its use as minimally processed (MP). The growing worldwide concern with the storage, nutritional quality and microbiological safety of food has led to many studies aimed at microbiological analysis, vitamin and shelf life. To improve the quality of these products, radiation processing can be effective in maintaining the quality of the product, rather compromising their nutritional values and sensory. The aim of this study was to evaluate the effectiveness of gamma radiation from {sup 60}Co at doses of 0, 1.0 and 1.5 kGy on the reduction of microbiota in these plants, and analyze their nutritional and sensory characteristics. The methodology used in this study was microbiological analysis, colorimetric analysis, analysis of phenolic compounds, antioxidant analysis and sensory analysis. The microbiological analysis showed a decrease in the development of populations of aerobic microorganisms, psychotropic and yeast and mold with increasing doses of radiation. The sensory analysis showed no significant difference between different times of cooking analyzed. The analysis of phenolic compounds, significant differences between the samples, suggesting that with increasing dose of irradiation was an increase in the amount of phenolic compounds found in broccoli and collard greens MP. It can be observed that the sample of control collard greens showed high antioxidant activity and for the samples treated by irradiation was a decrease of percentage. In contrast the samples of broccoli show an increase in the rate of scavenging DPPH with increase of the dose of radiation. The colorimetric analysis revealed that for samples of MP collard greens and broccoli foil of no significant differences, but for samples of stems of broccoli significant difference on the yellowing during storage. It is concluded that the processing of collard greens and broccoli butter by gamma radiation may be a viable alternative to the industry, since there was a reduction of the population of microorganisms, without changes in the sensory qualities and with minimum changes in the characteristics that confer antioxidant power. (author)}
place = {Brazil}
year = {2009}
month = {Jul}
}