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Irradiation effects on chemical and functional qualities of ready-to-eat Saengshik, a cereal health food
Radiation Physics and Chemistry ( IF 2.9 ) Pub Date : 2020-06-01 , DOI: 10.1016/j.radphyschem.2020.108692
Gui-Ran Kim , Sudha Rani Ramakrishnan , Kashif Ameer , Namhyeok Chung , Yu-Ri Kim , Joong-Ho Kwon

Abstract Saengshik is an uncooked Korean meal comprising of more than thirty different ingredients of plant and animal origins. In Korea, to reduce the microbial loads in the product, electron-beam (EB) or gamma-ray (GR) irradiation at 5 kGy is permitted for its major cereal ingredients. But decontamination effects are not often satisfied. Considering the over-doses in commercial treatment, this study intended to investigate EB and GR irradiations up to 10 kGy on the physicochemical and functional qualities of prepackaged Saengshik. The reducing sugar and amino nitrogen were not significantly affected, whereas total chlorophylls, carotenoids, phenolics, and antioxidant activities were more sensitive to both types of irradiation. Total carotenoids and chlorophylls were reduced at high irradiation doses. In contrast, irradiation increased the free radical scavenging abilities that may be due to increase in total phenolic content (139.63–169.02 mg/100 g, EB; 139.63–168.56 mg/100 g, GR). Although there was slight decrease in the chlorophyll and carotenoid constituents of Saengshik, irradiation up to 10 kGy improved its antioxidant activity without affecting the reducing sugar and amino nitrogen. Dose escalation up to 10 kGy for the cereal product revealed stable reducing sugar and amino nitrogen contents with slight changes below 0.31% in total chlorophylls, carotenoids, phenolics, and antioxidant properties.

中文翻译:

辐照对谷物保健食品即食生食的化学和功能品质的影响

摘要 Saengshik 是一种未经烹煮的韩国料理,由三十多种不同的植物和动物成分组成。在韩国,为了减少产品中的微生物负荷,允许对其主要谷物成分进行 5 kGy 的电子束 (EB) 或伽马射线 (GR) 辐照。但去污效果往往不能令人满意。考虑到商业治疗中的过量剂量,本研究旨在研究高达 10 kGy 的 EB 和 GR 辐射对预包装 Saengshik 的物理化学和功能质量的影响。还原糖和氨基氮没有受到显着影响,而总叶绿素、类胡萝卜素、酚类物质和抗氧化活性对两种类型的辐照更敏感。在高辐射剂量下,总类胡萝卜素和叶绿素减少。相比之下,辐照增加了自由基清除能力,这可能是由于总酚含量的增加(139.63–169.02 mg/100 g,EB;139.63–168.56 mg/100 g,GR)。尽管 Saengshik 的叶绿素和类胡萝卜素成分略有减少,但高达 10 kGy 的辐照提高了其抗氧化活性,而不会影响还原糖和氨基氮。谷物产品的剂量增加至 10 kGy 显示稳定的还原糖和氨基氮含量,总叶绿素、类胡萝卜素、酚类物质和抗氧化特性的轻微变化低于 0.31%。高达 10 kGy 的辐照提高了其抗氧化活性,而不会影响还原糖和氨基氮。谷物产品剂量增加至 10 kGy 显示稳定的还原糖和氨基氮含量,总叶绿素、类胡萝卜素、酚类物质和抗氧化特性的略有变化低于 0.31%。高达 10 kGy 的辐照提高了其抗氧化活性,而不会影响还原糖和氨基氮。谷物产品剂量增加至 10 kGy 显示稳定的还原糖和氨基氮含量,总叶绿素、类胡萝卜素、酚类物质和抗氧化特性的略有变化低于 0.31%。
更新日期:2020-06-01
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