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1
Lopes, F., R. C. G. Rocha, E. Munhoz, F. C. Trigo, V. B. E. R. Feijó, M. Fernandes, T. C. De Paula, L. G. Padilha Filho, and G. S. Araujo. "Quality control in blood irradiation." Brazilian Journal of Radiation Sciences 11, no. 1A (June 6, 2023): 01–17. http://dx.doi.org/10.15392/2319-0612.2023.2183.
Повний текст джерелаАнотація:
Irradiation is a technique used in hemotherapy to functionally inactivateviable lymphocytes, in cellular blood components, to reduce the risk of Transfusion-associated Graft-versus-Host Disease (AT-GVHD), is rare but letal. One way to avoid it is to irradiate blood componentes in situations such as: intrauterine transfusion, newborns, patients receiving immunosuppressive therapy in bone marrow transplantation. Thus, it is extremely important that blood component is irradiated and, above all, ensure that the minimum dose is 25 Gy.The blood policy in Brazil is implemented through laws and normative decrees, giving rise to a legal system that underpins the actions of hemotherapy services. In order to correct verify absorbed doses and the quality assurance process as well as the safety for the irradiator operators we describe in this paper a several of physical measurements that is mandatory to support a physicist to evaluate the quality assurance during and after the irradiation process. The results obtained from this physical measurements provided a guarantee of proper radiation dose used in hemotherapy as well as methods and procedures applied to protect the patient, employees and general public due to procedure of blood irradiation accordling the Technical Regulation of Hemotherapy Procedures of the National Health Surveillance Agency (ANVISA) and safety regulations by National Nuclear Energy Commission (CNEN).
2
Castell-Perez, E., M. Moreno, O. Rodriguez, and R. G. Moreira. "Electron Beam Irradiation Treatment of Cantaloupes: Effect on Product Quality." Food Science and Technology International 10, no. 6 (December 2004): 383–90. http://dx.doi.org/10.1177/1082013204049385.
Повний текст джерелаАнотація:
Despite the impressive advances in electron beam irradiation, the technology is not ready for application to all types of fresh and/or minimally processed fruits and vegetables. The relationships between food product quality (nutrients, colour and texture) and irradiation dose are still needed. Cantaloupes ( Cucumis melo, L.) have become a product of interest due to the recent food-borne illness outbreaks related to their consumption in the United States and other countries. The main goal of this study was to verify whether treatment of cantaloupes using electron beam technology has any detrimental effects on the product quality. Whole and fresh-cut packaged cantaloupes were irradiated using a linear electron beam accelerator with the single beam (10MeV) fixture. Samples were stored at 10°C for zero, 4, 8 and 12 days along with control (non-irradiated) samples and tested for colour, texture (firmness), size (density), sugars and carotene content to determine the effect of irradiation dose level (1.0, 1.5 and 3.1kGy). Results indicated that irradiation of cantaloupes, as whole fruits with dose up to 1.0kGy, caused no significant changes on the fruit’s physical and nutritional quality attributes. Irradiating at higher doses had an undesirable effect on product quality. The fresh-cut packaged cantaloupe may be irradiated up to 1.5kGy without worsening the product quality attributes. In both cases, carotene content slightly increased as irradiation dose increased. In general, samples irradiated with dose levels between 1.0-1.5kGy had better quality attributes than the non-irradiated samples.
3
Byun, Kye-Hwan, Min-Jung Cho, Shin-Young Park, Hyang Sook Chun, and Sang-Do Ha. "Effects of gamma ray, electron beam, and X-ray on the reduction of Aspergillus flavus on red pepper powder (Capsicum annuum L.) and gochujang (red pepper paste)." Food Science and Technology International 25, no. 8 (June 18, 2019): 649–58. http://dx.doi.org/10.1177/1082013219857019.
Повний текст джерелаАнотація:
Aspergillus flavus is the potential pathogenic mold in red pepper powder ( Capsicum annuum L.) and gochujang (red pepper paste), which can produce mycotoxins. This study investigated the effects of gamma ray, e-beam, and X-ray irradiation on the reduction of A. flavus on red pepper powder and gochujang and physicochemical and sensory quality changes. Gamma ray and e-beam at 3.5 kGy reduced A. flavus effectively (>4 log), without deteriorating the physicochemical quality. Same dose of X-ray did not cause any deterioration of the physicochemical quality. However, reduction effect of A. flavus in red pepper powder and gochujang by 3.5 kGy X-ray was under 2 log. Further, sensory quality analysis showed no significant difference in color, appearance, texture, and overall acceptability after three irradiations. However, flavor changes of red pepper powder and gochujang after three irradiations were mentioned by panelists. In this study, gamma ray and e-beam irradiation were effective in eliminating A. flavus present in red pepper powder and gochujang, but X-ray irradiation was not effective. The results indicate gamma ray and e-beam are effective in controlling microorganisms present in powdery or paste foods, but the X-ray was not effective.
4
Nonnecke, G. R., D. G. Olson, C. A. Reitmeier, R. J. Gladon, and M. L. Gleason. "NEW TECHNOLOGIES FOR IRRADIATION OF FRUITS AND VEGETABLES." HortScience 28, no. 5 (May 1993): 469a—469. http://dx.doi.org/10.21273/hortsci.28.5.469a.
Повний текст джерелаАнотація:
The fruit and vegetable industry attempts to deliver to the consumer products of the highest quality. Irradiation of fruits and vegetables may allow the industry to achieve this goal more efficiently. A new and developing technology for enhancing food quality and safety is irradiation by using an electron beam linear accelerator, a source of high-speed electrons and x-rays. Advantages provided by this method of irradiation, as compared with other forms of irradiation, are: the direct use of electrons or conversion to x-rays; increased flexibility for irradiating a variety of products; variation of the irradiation dosage and energy level; no requirement for specialized safety equipment for installation of the facility; minimum operating cost of the facility when not in use; an immediate electrical disconnection when the facility is not in use; and, the source of energy for irradiation is not radioactive. The technology associated with electron beam irradiation is dynamic and continues to improve as more research is completed. The electron beam linear accelerator facility at Iowa State University has been commissioned and is operational. The facility and the process for irradiation of several agricultural products will be described. Also, preliminary data on electron beam irradiation of strawberries will be presented.
5
Popelářová, Eva, Eva Vlková, Roman Švejstil, and Lenka Kouřimská. "The Effect of Microwave Irradiation on the Representation and Growth of Moulds in Nuts and Almonds." Foods 11, no. 2 (January 14, 2022): 221. http://dx.doi.org/10.3390/foods11020221.
Повний текст джерелаАнотація:
Microwave (MW) irradiation is a non-destructive method that can be applied as an alternative method to inhibit the growth of microorganisms. The present study evaluated the effect of MW irradiation on the occurrence of moulds in nuts and almonds. Samples of unshelled natural almonds, pistachios, and in-shell peanuts were treated with different doses of MW irradiation (2400–4000 W). The effect of MW irradiation on mould counts was evaluated by cultivating immediately after irradiation and after 3 and 6 months of storage. The most represented genera in all analysed samples were Aspergillus (68%), Penicillium (21%), and a small amount of Cladosporium (3%). Mould numbers significantly decreased after MW treatment. The treatments with MW irradiations at 3000 and 4000 W significantly reduced the mould colony counts, and their effect persisted during storage; irradiation at 2400 W was partially effective. The strongest effect of MW irradiation was observed in in-shell peanuts. MW irradiation seems to be a promising method for maintaining the microbiological quality of nuts.
6
Nyamakwere, Faith, Giulia Esposito, Kennedy Dzama, Pieter Gouws, Teresa Rapisarda, Giovanni Belvedere, Felicia Masucci, and Emiliano Raffrenato. "Application of Gamma Irradiation Treatment on the Physicochemical and Microbiological Quality of an Artisanal Hard Cheese." Applied Sciences 12, no. 6 (March 19, 2022): 3142. http://dx.doi.org/10.3390/app12063142.
Повний текст джерелаАнотація:
The objective of this study was to evaluate the efficacy of gamma irradiation, applied to different cheese sample sizes (250g and 500 g), against Listeria monocytogenes, Escherichia coli, coliforms and aerobic colony counts. The effects on cheese physicochemical and odour properties and all costs involved for the treatment were quantified. The Cobalt-60 γ-irradiator was used at a maximum dose of 5.0 kGy. The values for cheese moisture (28.6%), ash (3.78%), pH (5.1), protein (29.6%), fat (30.7%), salt (1.95%) and water activity (0.92%) were within the acceptable ranges for hard cheese after gamma irradiation treatment. The colour (yellowness, redness, chroma and hue angle) and texture (cohesiveness and springiness) values decreased (p < 0.05) with the treatment. Compounds such as safrole, acetylpyrazine, thiophene, 3,5-octadien-2-one and 1-Octen-3-one were present after the treatment, regardless of sample size. The gamma irradiation treatment resulted in 100%, 87.2%, 85.1% and 77.3% reduction in L. monocytogenes, coliforms, E. coli and aerobic colony counts, respectively. The study highlighted the efficacy of irradiation treatment and its affordability for resource-limited producers.
7
Lazareva, Yu A., and I. M. Lebedenko. "Quantitative Assessment of the Quality of External Radiotherapy Planning for Patients with Prostate Cancer." Meditsinskaya Fizika 94, no. 2 (July 12, 2022): 12–19. http://dx.doi.org/10.52775/1810-200x-2022-94-2-12-19.
Повний текст джерелаАнотація:
Purpose. To quantify the quality of treatment planning for patients with prostate cancer for three different radiotherapy technologies. Materials and methods. The quality of irradiation planning was assessed using the index of homogeneity, conformality and comparison of critical organs doses for 40 patients with prostate cancer using various irradiation technologies: 3D conformal radiation therapy 3DCRT, radiation therapy with intensity modulation IMRT, radiation therapy with intensity modulation in rotation mode RapidArc. The technologies are implemented on conventional electron accelerators of the Clinac iX (Varian, USA), Clinac 2300 CD (Varian, USA) and UniquePower (Varian, USA) models with a nominal photon radiation energy 6 and 18 MeV. Results. The dependences of the homogeneity indices HI, conformality CI within the target, and critical organs doses on the irradiation technology for patients with prostate cancer were obtained. Taking into account the predictive capabilities of the HI index for relapse-free survival, the optimal technology for irradiating patients was chosen. It has been shown that Rapid Arc technology dominates for prostate cancer.
8
Nikolic, Dejan, Aleksandra Vasic, Djordje Lazarevic, and Marija Obrenovic. "Improvement possibilities of the I-V characteristics of PIN photodiodes damaged by gamma irradiation." Nuclear Technology and Radiation Protection 28, no. 1 (2013): 84–91. http://dx.doi.org/10.2298/ntrp1301084n.
Повний текст джерелаАнотація:
This paper presents the behavior of PIN photodiodes after combined gamma and neutron irradiation. Different types of PIN photodiodes have been exposed first to gamma and then to neutron irradiation. I-V characteristics (current dependence on voltage) of photodiodes have been measured after each of these irradiations. It has been noted that the photocurrent level after the neutron irradiation is higher than before it, which is not consistent with the current theories about the effects of neutron radiation on semiconductors. In order to explain this behavior of the photodiodes, the Monte Carlo simulation of photon transport through the material has been used. It is proposed that a possible cause for current enhancement are defects in semiconductor created by gamma irradiation and effects of neutron irradiation on these defects. The results can be explained by an intercentre transfer of charge between defects in close proximity to each other. The aim of this paper is to investigate the improvement possibilities of the I-V characteristics of PIN photodiodes, and photodetectors in general, damaged by gamma irradiation.
9
Rittmann, K. L. "Quality assurance in total body irradiation." Reports of Practical Oncology 1, no. 2 (January 1996): 102–3. http://dx.doi.org/10.1016/s1428-2267(96)70101-1.
Повний текст джерела
10
Rittmann, K. L. "Quality assurance in total body irradiation." Reports of Practical Oncology 2, no. 2 (January 1997): 55. http://dx.doi.org/10.1016/s1428-2267(97)70139-x.
Повний текст джерела
11
Miszczyk, Leszek, Andrzej Tukiendorf, Aleksandra Gaborek, and Jerzy Wydmański. "An Evaluation of Half-Body Irradiation in the Treatment of Widespread, Painful Metastatic Bone Disease." Tumori Journal 94, no. 6 (November 2008): 813–21. http://dx.doi.org/10.1177/030089160809400607.
Повний текст джерелаАнотація:
Aims Evaluation of analgesic uptake, pain intensity, and quality-of-life changes after half-body irradiation of patients with bone metastases. Material and Methods Ninety-five patients (97 irradiations) were treated with single half-body irradiation fraction (3–8 Gy). Thirty-three patients had upper-half-body irradiation, 55 lower-half-body irradiation and 9 middle-half-body irradiation. The patients were examined on the day of irradiation, 2 and 4 weeks later, and then once a month. The intake of analgesics, pain level (from 0 to 10), and the quality of life (EORTC QLQ-C30) were evaluated. The fluctuations of pain levels and the particular scaling values of QLQ-C30 during a one-year period were analyzed (Kendall t correlation). Results Over the course of 5 months, the incidence of patients using strong opioids decreased from 43.8% to 33.3%, and the incidence of patients who did not need to resort to analgesics increased from 6.7% to 25%. The mean pain level decreased from 6.1 points (half-body irradiation) to 3.1 points 2 weeks later. An inverse correlation between pain level readings and time was statistically significant. An increase was observed in the values of the five functional scales as reflected on the EORTC QLQ-C30 questionnaire (four of which correlated significantly with the observation time). A similar situation prevailed with respect to global health status. A decrease was observed in most of the values on the symptoms scales; 6 saw a significant decrease, in correlation with the follow-up. Correlations were also found between pain intensity and functionality, and between symptoms scales readings and global health status. Conclusions Half-body irradiation of cancer patients suffering from painful multiple bone dissemination is an effective and simple treatment modality that affords significant quality-of-life improvement and pain relief, thus allowing for a reduction in the use of strong analgesics.
12
Munir, Muhammad Tanveer, and Michel Federighi. "Control of Foodborne Biological Hazards by Ionizing Radiations." Foods 9, no. 7 (July 3, 2020): 878. http://dx.doi.org/10.3390/foods9070878.
Повний текст джерелаАнотація:
Ionization radiations are used to ensure food safety and quality. This irradiation process uses ions of beta or gamma rays to inactivate or destroy the food spoilage pests, microorganisms and their toxins without significantly increasing the temperature of the treated product. Meanwhile, various intrinsic and extrinsic factors are involved in determining the efficacy of ionization irradiation against these organisms. Therefore, the dose of radiations is recommended according to the type of irradiation, substrate and microorganisms. However, controversies are surrounding the use of irradiations in the food industry due to a negative perception of irradiations. This manuscript described the use of ionization radiations to control the foodborne biological hazards and increase shelf life. Firstly, the characteristics and mode of action of irradiations were discussed. Secondly, the role of extrinsic and intrinsic factors influencing the radioresistance of biological hazards were elaborated. This literature review also detailed the differential effects of irradiations on different microorganisms and pests having a role in food safety and deterioration. Finally, the regulatory status and the consumer values along with the controversies surrounding the use of ionization irradiations in the food sector were explained.
13
Isenberg, Samantha L., Melissa D. Carter, Jonathan L. Moon, Sarah Laughlin, Marla Petway, Mike A. Mojica, Julia E. Rood, et al. "The Effects of Gamma Irradiation on Chemical Biomarker Recovery from Mixed Chemical/Biological Threat Exposure Specimens." Journal of Applied Laboratory Medicine 5, no. 2 (March 1, 2020): 273–80. http://dx.doi.org/10.1093/jalm/jfz022.
Повний текст джерелаАнотація:
Abstract Background Irradiative sterilization of clinical specimens prior to chemical laboratory testing provides a way to not only sterilize pathogens and ensure laboratorian safety but also preserve sample volume and maintain compatibility with quantitative chemical diagnostic protocols. Since the compatibility of clinical biomarkers with gamma irradiation is not well characterized, a subset of diagnostic biomarkers ranging in molecular size, concentration, and clinical matrix was analyzed to determine recovery following gamma irradiation. Methods Sample irradiation of previously characterized quality control materials (QCs) at 5 Mrad was carried out at the Gamma Cell Irradiation Facility at the Centers for Disease Control and Prevention (CDC) in Atlanta, GA. Following irradiation, the QCs were analyzed alongside non-irradiated QCs to determine analyte recovery between dosed and control samples. Results Biomarkers for exposure to abrin, ricin, and organophosphorus nerve agents (OPNAs) were analyzed for their stability following gamma irradiation. The diagnostic biomarkers included adducts to butyrylcholinesterase, abrine, and ricinine, respectively, and were recovered at over 90% of their initial concentration. Conclusions The results from this pilot study support the implementation of an irradiative sterilization protocol for possible mixed-exposure samples containing both chemical and biological threat agents (mixed CBTs). Furthermore, irradiative sterilization significantly reduces a laboratorian’s risk of infection from exposure to an infectious agent without compromising chemical diagnostic testing integrity, particularly for diagnostic assays in which the chemical analyte has been shown to be fully conserved following a 5 Mrad irradiative dose.
14
Miller, W. R., and R. E. McDonald. "Quality of `Solo' Papaya after Irradiation Treatment and Ripening." HortScience 33, no. 3 (June 1998): 457c—457. http://dx.doi.org/10.21273/hortsci.33.3.457c.
Повний текст джерелаАнотація:
Papaya (Carica papaya L.) imported into the United States must be certified free of infestation by unwanted pests. Irradiation has been suggested as a potential quarantine treatment for papaya. A study was conducted to characterize fruit quality and condition at two stages of maturity and exposure to irradiation treatment. `Solo' papaya grown in Belize was transported in refrigerated sea van containers to Florida. Fruit showing no yellow color or one-quarter yellow color were irradiated at 0.6 kGy, held at 25 °C until ripe, and evaluated for quality and condition attributes. Green peel papaya treated with irradiation developed peel injury and had uneven ripening of pulp tissue following storage. Development of peel or pulp color was not affected by irradiation. Fruit should show one-quarter yellow peel color to avoid irradiation-induced peel damage. Irradiation may be a viable quarantine treatment for papaya that can be applied to fruit at the source of offshore production or on arrival at a facility in the United States.
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Saputro, Bimo. "Intercomparison of Gamma Cell 220 Irradiator Facilities and Dr. Mirzan T Razzak Gamma Irradiators Using Harwell Dosimeters." Jurnal Forum Nuklir 15, no. 1 (October 1, 2021): 13. http://dx.doi.org/10.17146/jfn.2021.15.1.6284.
Повний текст джерелаАнотація:
The gamma irradiator is a multi-purpose facility that possibly used to preserve food, sterilize medical equipment, and conduct genetic engineering and polymerization processes, during which the absorbed dose of the product is critical. The standardization of product quality assurance was regulated by the IAEA Technical Document Number 409 considering Dosimetry for Food Irradiation and ISO 14470 and 11137-3 on Food Irradiation, as well as the Guidance on Dosimetric Aspects of Development, Validation, and Routine Control, respectively. The absorbed dose was influenced by the movement of the product to the source, its position, the amount of radioactive activity in the facility, and the dose rate in the irradiation room. The dosimeter performance test and quality assurance of the system were conducted using the Facility Intercomparison Technique which tested the dosimeter (measuring instrument) at 2 different facilities to determine the performance of the measuring instrument.. In this study, 2 irradiation facilities were tested using a Harwell routine dosimeter in the dose range of 1 kGy to 30 kGy and 20 dose points. The results showed that the highest deviation reached 19% and 21% at the Gamma Cell 220 and the Dr. Mirzan T Razzak Gamma irradiator facilities. This elevated the performance of the dosimeters to determine the precision accuracy of the dose-measuring instrument.
16
RAJKOWSKI, KATHLEEN T., and DONALD W. THAYER. "Alfalfa Seed Germination and Yield Ratio and Alfalfa Sprout Microbial Keeping Quality Following Irradiation of Seeds and Sprouts†." Journal of Food Protection 64, no. 12 (December 1, 2001): 1988–95. http://dx.doi.org/10.4315/0362-028x-64.12.1988.
Повний текст джерелаАнотація:
Foods can be treated with gamma radiation, a nonthermal food process, to inactivate foodborne pathogens and fungi, to kill insects on or in fruits and vegetables, and to increase shelf life. Gamma irradiation is especially well suited for these treatments because of its ability to penetrate commercial pallets of foods. Irradiated fruits, vegetables, poultry, and hamburger have been received favorably by the public and are now available in supermarkets. The use of irradiation on fresh alfalfa sprouts was studied to determine its effect on keeping quality as related to aerobic microbial load. After an irradiation dose of 2 kGy, the total aerobic count decreased from 105–8 to 103–5 CFU/g, and the total coliform counts decreased from 105–8 to 103–0 CFU/g. The results showed that the sprouts maintained their structure after irradiation, and the keeping quality was extended to 21 days, which is an increase of 10 days from the usual shelf life. The effect of various doses of irradiation on alfalfa seeds as measured by percent germination and yield ratio (wt/wt) of sprouts was determined. There was little effect on the percent germination, but as the dose increased, the yield ratio of alfalfa sprouts decreased. As the length of growing time increased, so did the yield ratio of the lower dose irradiated seeds (1 to 2 kGy). The irradiation process can be used to increase the shelf life of alfalfa sprouts, and irradiating alfalfa seeds at doses up to 2 kGy does not unacceptably decrease the yield ratio for production of alfalfa sprouts.
17
Spalding, Donald H., and Donald L. von Windeguth. "Quality and Decay of Irradiated Mangos." HortScience 23, no. 1 (February 1988): 187–89. http://dx.doi.org/10.21273/hortsci.23.1.187.
Повний текст джерелаАнотація:
Abstract Mangos (Mangifera indica L. cvs. Tommy Atkins and Keitt) irradiated with γ-rays from 60Co at dosages of 150 to 1500 Gy, then held for 3 days at 13°C followed by ripening at 24°, developed less ripe peel color than unirradiated mangos. Ripening of ‘Tommy Atkins’ mangos was delayed for 2 to 3 days by 150 and 250 Gy, unaffected by 500 and 750 Gy, and accelerated by 1500 Gy. The pH of juice from ‘Tommy Atkins’ mangos decreased and titratable acidity increased as irradiation dosage increased; soluble solids content was not affected by irradiation. Scald-like peel injury increased with dosage, especially at 500 Gy or higher. Internal breakdown was localized and slight, but its incidence in ‘Tommy Atkins’ mangos was increased at 250 Gy or higher. Hollow pockets in the flesh and flesh darkening were significantly increased by irradiation at 1500 Gy, but not 750 Gy. Severity of anthracnose, caused by Colletotrichum gloeosporioides Penz., was reduced in ‘Keitt’ mangos at 500 Gy and higher. The severity of stem-end rot, caused by Diplodia natalensis P. Evans or Phomopsis citri Fawc., was reduced in ‘Tommy Atkins’ mongos at 1500 Gy, but not 750 Gy. The overall percentage of decayed fruit was reduced by irradiation at 750 Gy or higher. The results suggest that if irradiation is used for insect control on mangos, dosages of 250 Gy and above should be avoided to minimize injury.
18
Zhong, Yuanyuan, Shuting Dong, Yuan Cui, Xiaobo Dong, Huaide Xu, and Mei Li. "Recent Advances in Postharvest Irradiation Preservation Technology of Edible Fungi: A Review." Foods 12, no. 1 (December 25, 2022): 103. http://dx.doi.org/10.3390/foods12010103.
Повний текст джерелаАнотація:
Edible fungi have high edible, medicinal and economic value. Rapid development of the edible fungi industry can meet people’s consumption demands. However, due to lack of suitable preservation technology after harvest, edible fungi are susceptible to mechanical damage, microbial infection, and discoloration, which could affect the quality and shelf life of fresh edible fungi. Many techniques have been developed to extend the postharvest storage time of fresh edible fungi and irradiation technology has been proven to be one of the potential technologies. This review summarizes the internal and external factors affecting the postharvest quality deterioration of edible fungi, introduces the types of irradiation preservation technology and describes comprehensive advances in the effects of irradiation on shelf life, microbiology, organoleptic qualities, nutritional qualities (proteins, fats, sugars and vitamins) and enzymatic activities of edible fungi from different regions and of different species worldwide. This review uncovers that the postharvest quality decay of edible fungi is a complex process. The irradiation preservation of edible fungi is affected not only by the edible fungus itself and the storage environment but also by the radiation type, radiation dose and radiation source conditions. Future studies need to consider the combined application of irradiation and other novel technologies to further improve the preservation effect of edible fungi, in particular in the area of irradiation’s influence on the flavor of edible fungus.
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Koricanac, Lela, Jelena Zakula, Otilija Keta, Pablo Cirrone, Giacomo Cuttone, Aleksandra Ristic-Fira, and Ivan Petrovic. "Carbon ions induce DNA double strand breaks and apoptosis in HTB140 melanoma cells." Nuclear Technology and Radiation Protection 28, no. 2 (2013): 195–203. http://dx.doi.org/10.2298/ntrp1302195k.
Повний текст джерелаАнотація:
This study was conducted in order to evaluate the ability of carbon ions to induce DNA double-strand breaks and apoptosis in the radio-resistant human HTB140 melanoma cells. The cells were irradiated with 12C ions having the linear energy transfer of 258 keV/mm. Irradiations were performed in the dose range from 2 to 16 Gy. Induction of DNA double-strand breaks was evaluated 2 hour after irradiation through expression of gH2AX protein. Increased level of gH2AX detected in irradiated samples was especially high after irradiation with 12 and 16 Gy. Dose dependent increase of apoptosis was detected 48 hour after irradiation by flow-cytometry, with the maximum value of 20.4% after irradiation with 16 Gy, and the apoptotic index of 9.3. Pro-apoptotic effects of carbon ion beams were confirmed by changes of key molecules of the mitochondrial apoptotic pathway, p53 protein expression, Bax/Bcl-2 ratio and caspase-3 activation.
20
Miller, W. R., E. J. Mitcham, R. E. McDonald, and J. R. King. "Postharvest Storage Quality of Gamma-irradiated `Climax' Rabbiteye Blueberries." HortScience 29, no. 2 (February 1994): 98–101. http://dx.doi.org/10.21273/hortsci.29.2.98.
Повний текст джерелаАнотація:
Postharvest quality of `Climax' rabbiteye blueberries (Vaccinium ashei Read) was evaluated after exposure to dosages of 0, 0.75, 1.5, 2.25, or 3.0 kGy gamma irradiation (0.118 kGy·min-1) and after subsequent storage. Irradiation did not affect weight loss, but irradiated berries were softer than nontreated berries. There was also a trend toward increased decay as dose increased. Irradiation had no effect on powdery bloom or surface color; total soluble solids concentration, acidity, and pH were affected slightly. Flavor preference was highest for nonirradiated berries and generally declined as dosage increased. Irradiation at 2.25 and 3.0 kGy resulted in increased levels of xylosyl residues in cell walls, and xylosyl residues were the most abundant cell-wall neutral sugar detected in blueberries. There was no evidence of cell wall pectin loss in irradiated berries. Irradiation at 21.5 kGy lowered the quality of fresh-market `Climax' blueberries.
21
Kye, Yong-Uk, Hyo-Jin Kim, Ji-Eun Lee, Yun-Jae Seo, Jung-Ki Kim, Wol-Soon Jo, Dong-Yeon Lee, and Yeong-Rok Kang. "Measurement of absorbed dose rate in water phantom maintained at body temperature by 60Co irradiator – comparison of experimental results and Monte Carlo simulation." Nuclear Technology and Radiation Protection 36, no. 3 (2021): 289–93. http://dx.doi.org/10.2298/ntrp2103289k.
Повний текст джерелаАнотація:
To analyze the biological effects of radiation, it is important that the conditions of in vitro experiments match closely with those of in vivo experiments. In this study, we constructed an irradiation system to conduct irradiation experiments under conditions similar to those of in vivo experiments. The Dongnam Institute of Radiological and Medial Sciences has a gamma irradiator including 60Co radioisotope for research purposes and accreditation for standard calibration of the ion chamber. The temperature of the water phantom was maintained the same as that of the normal human body, and the physical dosimetry was carried out accurately using the ion chamber with traceability. We report the measurement of lateral profiles, depth profiles, and absorbed dose rate in water, Dw, at the irradiation location of the blood samples using a farmer-type ion chamber. We simulated the source, collimator, irradiator, phantom, and extra structure of the gamma irradiation system using the Monte Carlo code and compared the simulated and the experimental results. The experimentally and theoretically evaluated dose rates were 0.2975 ? 0.0055 Gymin?1 (at coverage factor k = 2) and 0.2978 ? 0.0052 Gymin?1 (at coverage factor k = 2) at source-to-surface distance of 100 cm and 5 gcm?2 depth in the water phantom, respectively. Blood irradiation will be conducted in vitro, under conditions similar to in vivo conditions, to provide the dose-response curve based on dosimetry with traceability.
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Chang, Ai-Yu, Richard J. Gladon, Mark L. Gleason, Sharon K. Parker, Nancy H. Agnew, and Dennis G. Olson. "Postharvest Quality of Cut Roses Following Electron-beam Irradiation." HortScience 32, no. 4 (July 1997): 698–701. http://dx.doi.org/10.21273/hortsci.32.4.698.
Повний текст джерелаАнотація:
Cut Rosa ×hybrida L. `Royalty' flowers were used to determine the efficacy of electron-beam irradiation for increasing postharvest quality and decreasing petal infection by Botrytis cinerea Pers. In an experiment for determining the injury threshold, roses received electron-beam irradiation of 0, 0.5, 1, 2, and 4 kGy. Irradiation dosages ≥1 kGy caused necrosis on petal tissue and decreased postharvest life at 20 °C. In a second experiment to evaluate postharvest quality, roses were irradiated at 0, 0.25, 0.5, 0.75, and 1 kGy. Dosages of 0.25 and 0.5 kGy slowed the rate of flower bud opening for 2 days but did not decrease postharvest quality when compared with nonirradiated roses. Roses that received irradiation dosages of 0.75 and 1 kGy showed unacceptable quality. In a third experiment, roses that had or had not been inoculated with B. cinerea were irradiated at 0, 0.25, 0.5, and 0.75 kGy. Irradiation did not control B. cinerea populations, and rose quality decreased as dosage increased. In a fourth experiment to determine the effect of irradiation on B. cinerea, conidia on water-agar plates exposed to dosages ≤1, 2, and 4 kGy germinated at rates of ≈90%, 33%, and 2%, respectively, within 24 h.
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Fan, Xuetong, Kimberly J. Sokorai, Brendan A. Niemira, Robert S. Mills, and Mark Yueqian Zhen. "Quality of Gamma Ray-irradiated Iceberg Lettuce and Treatments to Minimize Irradiation-induced Disorders." HortScience 47, no. 8 (August 2012): 1108–12. http://dx.doi.org/10.21273/hortsci.47.8.1108.
Повний текст джерелаАнотація:
Irradiation of Iceberg lettuce was recently approved by the U.S. Food and Drug Administration (FDA) to enhance microbial safety and to extend shelf life at doses up to 4 kGy. However, the radiation tolerance of whole head lettuce is unclear. The present study was conducted to investigate the effects of gamma irradiation on the quality of Iceberg lettuce and explore means to reduce irradiation-induced disorders. Irradiation (0.5 and 1.0 kGy) induced symptoms similar to russet spotting and other discolorations (pink ribs, rusty brown, and vein browning) in both external and internal leaves during post-irradiation storage in air at 4 °C. Irradiation in the absence of oxygen or pretreatment with 1 ppm 1-methylcyclopropene had little effect on the irradiation-induced tissue discoloration. However, low oxygen atmosphere when maintained during the entire 14-day storage almost eliminated the disorders. Compared with non-treated control, irradiation created significantly lower headspace O2 and higher CO2 levels in the packages, indicating that irradiation promoted respiration. Our results suggest that modified atmosphere (MA) packaging could be used to mitigate irradiation-induced disorders in Iceberg lettuce.
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Taşoğulları, Nermin, and Ömer Şimşek. "The Effect of Irradiation on the Quality Properties of Tarhana." Applied Sciences 10, no. 14 (July 10, 2020): 4749. http://dx.doi.org/10.3390/app10144749.
Повний текст джерелаАнотація:
Tarhana is a traditional food produced by the fermentation, drying and grinding of dough prepared with wheat flour, yoghurt, various vegetables and spices. Microbiological risks and pest formation are the major problems encountered during the storage of tarhana. In this study, the effect of irradiation was determined in order to eliminate microbiological risks and pest formation while preserving the quality features during the storage of tarhana. Depending on the irradiation dose, microbial inhibition occurred in tarhana samples, and the maximum protection was achieved with 10 kGy. Nevertheless, doses of 2.5 and 5 kGy inhibited the growth of Bacillus cereus. Additionally, all irradiation doses prevented pest formation. The consistency coefficient of soups prepared with irradiated tarhana samples decreased depending on the irradiation doses. There was no difference in 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and total phenol content in the control with irradiated tarhana samples. However, the 10 kGy irradiated tarhana sample included higher thiobarbituric acid reactive substances. In conclusion, irradiation was applied for the first time to preserve tarhana by reducing the microbiological risk and preventing pest formation. Accordingly, a 5 kGy irradiation dose was recommended, with which the tarhana rheology was affected slightly.
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Wall, Marisa M., and Shakil A. Khan. "Postharvest Quality of Dragon Fruit (Hylocereus spp.) after X-ray Irradiation Quarantine Treatment." HortScience 43, no. 7 (December 2008): 2115–19. http://dx.doi.org/10.21273/hortsci.43.7.2115.
Повний текст джерелаАнотація:
The quality of three dragon fruit clones (Hylocereus spp.) was determined after x-ray irradiation for disinfestation of quarantine pests. Fruit were treated with irradiation doses of 0, 200, 400, 600, or 800 Gy and stored for 12 days at 10 °C. Irradiation did not affect soluble solids content, titratable acidity, or fructose concentrations. Glucose, sucrose, and total sugar concentrations decreased linearly as dose increased. Minimal softening occurred in the outer flesh layers for fruit treated with 400 or 600 Gy irradiation. Surface color, peel injury, and bract appearance differed among the three clones with irradiation stress, but in all cases, visible changes were minor. Fruit decay was absent or minimal, and disease ratings were not affected by irradiation. Irradiation treatment of dragon fruit at doses 800 Gy or less would ensure visual and compositional quality while providing quarantine security.
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Sun, Xiuxiu, Peter A. Follett, Melissa Postler, and Marisa M. Wall. "Postharvest Quality of Kiwifruit (Actinidia chinensis) after X-ray Irradiation Quarantine Treatment." HortScience 58, no. 9 (September 2023): 1045–48. http://dx.doi.org/10.21273/hortsci17284-23.
Повний текст джерелаАнотація:
The quality of two kiwifruit varieties [Actinidia chinensis var. deliciosa, ‘Hayward’ (green-fleshed), and Actinidia chinensis var. chinensis, ‘Zesy002’ (gold-fleshed)] was determined after X-ray irradiation at doses suitable for disinfestation of quarantine pests. Fruit were treated with irradiation doses of 0, 200, 400, 600, or 800 Gy and stored for 14 days at 2 °C. Irradiation did not affect soluble solids content, respiration rate, or taste. Minimal softening occurred to ‘Zesy002’ treated with irradiation doses of 400 or 800 Gy. No visible radiation injury, scald, or discoloration was observed. Irradiation treatment of kiwifruit at doses ≤800 Gy would ensure visual, compositional, and sensory quality while providing quarantine security.
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ANDRADE, MEIRE C. N., JOÃO P. F. JESUS, FABRÍCIO R. VIEIRA, STHEFANY R. F. VIANA, MARTA H. F. SPOTO, and MARLI T. A. MINHONI. "Effect of gamma irradiation on the nutritional quality of Agaricus bisporus strains cultivated in different composts." Anais da Academia Brasileira de Ciências 86, no. 2 (June 2014): 897–906. http://dx.doi.org/10.1590/0001-37652014109112.
Повний текст джерелаАнотація:
The effect of irradiation doses (0, 125, 250 and 500 Gy) on the nutritional quality of A. bisporus mushrooms (strains ABI-07/06, ABI-05/03 and PB-1) cultivated in composts based on oat straw (Avena sativa) and brachiaria (Brachiaria sp.) was evaluated. The experimental design was 4 x 3 x 2 factorial scheme (irradiation doses x strains x composts), with 24 treatments, consisting of two repetitions each, totaling 48 experimental units (samples of mushrooms). The samples were irradiated in Cobalt-60 irradiator, model Gammacell 220 kGy, with dose rate of 0.740 kGy h–1, according to the treatments proposed. Subsequently, the control (unirradiated) and the other treatments were maintained at 4±1°C and 90% RH in a climatic chamber for carrying out the chemical analysis of the mushrooms on the 1st and 14th day of storage. It was found that all A. bisporus strains evaluated were food with excellent nutritional value, because they presented high protein and fiber contents and low ethereal extract content; the chemical characterization of the mushrooms was influenced by the compost type in which they were cultivated; gamma irradiation influenced the chemical composition of mushrooms.
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Mohamed, H. M., M. M. T. Emara, M. D. H. Farag, and F. A. Elnawawi. "Effect of gamma irradiation on beef quality." Journal of Veterinary Medical Research 15, no. 2 (March 1, 2005): 74–82. http://dx.doi.org/10.21608/jvmr.2005.77935.
Повний текст джерела
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Miszczyk, L., A. Tukiendorf, A. Gaborek, and J. Wydmański. "Quality of Life After Half Body Irradiation." International Journal of Radiation Oncology*Biology*Physics 69, no. 3 (November 2007): S583. http://dx.doi.org/10.1016/j.ijrobp.2007.07.1869.
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Griffiths, Sue E., Ghassan G. Khoury, and Angela Eddy. "Quality control of radiotherapy during pelvic irradiation." Radiotherapy and Oncology 20, no. 3 (March 1991): 203–6. http://dx.doi.org/10.1016/0167-8140(91)90098-2.
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Meiramkulova, Kulyash, Zhanar Tanybayeva, Assel Kydyrbekova, Arysgul Turbekova, Serik Aytkhozhin, Serik Zhantasov, and Aman Taukenov. "The Efficiency of LED Irradiation for Cultivating High-Quality Tomato Seedlings." Sustainability 13, no. 16 (August 22, 2021): 9426. http://dx.doi.org/10.3390/su13169426.
Повний текст джерелаАнотація:
Light qualities are considered to affect many plant physiological processes during growth and development. To investigate how light qualities make an influence on tomato seedlings under greenhouse conditions, the growth and morphological parameters of tomato seedlings (Fortizia F1RC hybrid) were studied under three supplemental light irradiations such as light-emitting diodes with nanoparticle coating (LED 1—Red light-emitting diodes); Blue, Green, Yellow, Red light-emitting diodes (LED 2), and traditional high-pressure sodium (HPS) lamps with different photosynthetic photon flux density and the same irradiation time for 33 days. Morphological appearances of three groups of tomato seedlings were different between light treatments, that is, the plants under LED-1 and LED-2 were shorter than those under HPS, while stem diameter, leaf area, dry and fresh weights, and health indices of tomato seedlings grown under alternative light sources were higher than of those cultivated under traditional HPS lights. However, the higher plant height was in plants containing traditional high-pressure sodium lamps treatment. Photosynthetic pigments were shown to have a significant difference under respective light irradiations of LEDs. The levels of photosynthetic pigments were higher in the leaves of seedlings under LED 1 and LED 2, and lower in those that underwent HPS control treatment. Based on the data of morphological and statistical analysis, LEDs with nanoparticle coating proved to be beneficial factors for the growth of tomato seedlings under greenhouse conditions.
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Blanc, P., and L. Wald. "On the effective solar zenith and azimuth angles to use with measurements of hourly irradiation." Advances in Science and Research 13 (February 2, 2016): 1–6. http://dx.doi.org/10.5194/asr-13-1-2016.
Повний текст джерелаАнотація:
Abstract. Several common practices are tested for assessing the effective solar zenith angle that can be associated to each measurement in time-series of in situ or satellite-derived measurements of hourly irradiation on horizontal surface. High quality 1 min measurements of direct irradiation collected by the BSRN stations in Carpentras in France and Payerne in Switzerland, are aggregated to yield time series of hourly direct irradiation on both horizontal and normal planes. Time series of hourly direct horizontal irradiation are reconstructed from those of hourly direct normal irradiation and estimates of the effective solar zenith angle by one of the six practices. Differences between estimated and actual time series of the direct horizontal irradiation indicate the performances of six practices. Several of them yield satisfactory estimates of the effective solar angles. The most accurate results are obtained if the effective angle is computed by two time series of the direct horizontal and normal irradiations that should be observed if the sky were cloud-free. If not possible, then the most accurate results are obtained from using irradiation at the top of atmosphere. Performances show a tendency to decrease during sunrise and sunset hours. The effective solar azimuth angle is computed from the effective solar zenith angle.
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Zhao, Liming, Yin Zhang, Siya Guo, Wei Xiong, Hu Xia, Wenlong Liu, Zhongli Pan, and Chandrasekar Venkitasamy. "Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops." Journal of Food Quality 2017 (2017): 1–8. http://dx.doi.org/10.1155/2017/1054523.
Повний текст джерелаАнотація:
To develop an alternative pasteurization process for the spicy beef jerky (SBJ), it was treated with irradiation doses of 0, 0.5, 1.5, 3, 4, 6, and 8 kGy and the sensory attributes, texture properties, drip loss, and the protein biological efficiency were studied. The results showed that lightness, drip loss, and off-odor of SBJ increased, while the hardness, chewiness, gumminess, color preference, and taste of SBJ decreased with the increase in irradiation dose. This tendency was obvious as the irradiation dose increased to 6 kGy and 8 kGy. The possible reason for these quality changes might be due to the free radicals produced by irradiation. This speculation is supported by the decrease of the content of capsanthin and the increase of the content of TBARS of SBJ with the increase in irradiation dose. The plate counts of treated SBJ indicated that 4 kGy was suitable for pasteurization of SBJ.
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Boghi, Cláudio, Dorlivete Moreira Shitsuka, Marcos Alexandruk, Ricardo Shitsuka, and Paulo Roberto Rela. "Good manufacturing practices (gmp) utilized on human blood irradiation process." Exacta 6, no. 1 (February 10, 2009): 35–40. http://dx.doi.org/10.5585/exacta.v6i1.800.
Повний текст джерелаАнотація:
Irradiation of human blood is used to avoid the TA-GVHD (transfusion-associated graft-versus-host-disease), a rare but devastating adverse effect of leukocytes present in blood components for immunocompetent transfusion recipients. Usually this irradiation practice is performed to a physical elimination of lymphocytes. The implementation of the GMP will assure that the properly dose in a range of 25Gy to 50Gy will be delivered to the blood in the bag collected in a blood tissue bank. The studies to establish the GMP were developed under the guidelines of the standard ISO 11137 – Sterilization of health care products – Requirements for validation and routine control – Radiation sterilization. In this work, two dosimetric systems were used for dose mapping during the studies of irradiator qualification, loading pattern, irradiation process validation and auditing. The CaSO4: Dy dosimeter presented difficulties concerning to uncertainty on dose measurement, stability, trace ability and calibration system. The PMMA and gafchromic dosimetric systems have shown a better performance and were adopted on establishment of GMP procedures. The irradiation tests have been done using a Gammacell 220 Irradiator. The developed GMP can be adapted for different types of gamma irradiators, allowing to set up a quality assurance program for blood irradiation.
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Boghi, Cláudio, Dorlivete Moreira Shitsuka, Marcos Alexandruk, Ricardo Shitsuka, and Paulo Roberto Rela. "Good manufacturing practices (gmp) utilized on human blood irradiation process DOI: 10.5585/exacta.v6i1.800." Exacta 6, no. 1 (February 10, 2009): 35–40. http://dx.doi.org/10.5585/exactaep.v6i1.800.
Повний текст джерелаАнотація:
Irradiation of human blood is used to avoid the TA-GVHD (transfusion-associated graft-versus-host-disease), a rare but devastating adverse effect of leukocytes present in blood components for immunocompetent transfusion recipients. Usually this irradiation practice is performed to a physical elimination of lymphocytes. The implementation of the GMP will assure that the properly dose in a range of 25Gy to 50Gy will be delivered to the blood in the bag collected in a blood tissue bank. The studies to establish the GMP were developed under the guidelines of the standard ISO 11137 – Sterilization of health care products – Requirements for validation and routine control – Radiation sterilization. In this work, two dosimetric systems were used for dose mapping during the studies of irradiator qualification, loading pattern, irradiation process validation and auditing. The CaSO4: Dy dosimeter presented difficulties concerning to uncertainty on dose measurement, stability, trace ability and calibration system. The PMMA and gafchromic dosimetric systems have shown a better performance and were adopted on establishment of GMP procedures. The irradiation tests have been done using a Gammacell 220 Irradiator. The developed GMP can be adapted for different types of gamma irradiators, allowing to set up a quality assurance program for blood irradiation.
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Indiarto, Rossi, Arif Nanda Irawan, and Edy Subroto. "Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety." Foods 12, no. 9 (April 29, 2023): 1845. http://dx.doi.org/10.3390/foods12091845.
Повний текст джерелаАнотація:
Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and quality of products by delaying spoilage and reducing the growth of microorganisms. Irradiation does not affect the sensory characteristics of meats, including color, taste, and texture, as long as the appropriate dose is used. However, its influence on the chemical and nutritional aspects of meat is complex as it can alter amino acids, fatty acids, and vitamins as well as generate free radicals that cause lipid oxidation. Various factors, including irradiation dose, meat type, and storage conditions, influence the impact of these changes. Irradiation can also affect the physical properties of meat, such as tenderness, texture, and water-holding capacity, which is dose-dependent. While low irradiation doses potentially improve tenderness and texture, high doses negatively affect these properties by causing protein denaturation. This research also explores the regulatory and public perception aspects of food irradiation. Although irradiation is authorized and controlled in many countries, its application is controversial and raises concerns among consumers. Food irradiation is reliable for improving meat quality and safety but its implication on the chemical, physical, and nutritional properties of products must be considered when determining the appropriate dosage and usage. Therefore, more research is needed to better comprehend the long-term implications of irradiation on meat and address consumer concerns.
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Rima, FJ, M. Sadakuzzaman, MA Hossain, MS Ali, and MA Hashem. "Effect of gamma irradiation on shelf life and quality of Broiler meat." SAARC Journal of Agriculture 17, no. 1 (August 25, 2019): 149–59. http://dx.doi.org/10.3329/sja.v17i1.42768.
Повний текст джерелаАнотація:
The experiment was conducted on fresh broiler meat treated with 60Co gamma irradiation having dose of 0 (T0), 1 (T1), 2 (T2) and 3.5 kGy (T3)) and stored 0, 30 and 60 days at -20ºC to estimate the effect on proximate, sensory, physicochemical, biochemical and microbial changes in broiler meat. Factorial experiment (4x3) in completely randomized design (CRD) replicated three times per cell was applied to study the variation among treatment combination. Color was changed significantly (p<0.05) with higher irradiation doses. DM, EE, CP was increased, and Ash and pH was decreased significantly (p<0.05) with higher irradiation doses. Thiobarbituric acid reactive substances (TBARS), Peroxide value (PV), Free fatty acid (FFA), cooking loss was increased significantly (p<0.05) with irradiation level and storage period. Total viable count (TVC), Total coliform count (TCC), Total yeast and mold count (TYMC) was significantly (p<0.05) reduced with irradiation level. Considering all traits it can be concluded that irradiation significantly decreased microbial population and maintain nutritional quality of broiler meat. The irradiation dose 2.0 kGy showed most acceptable for microbial population reduction, maintains overall acceptability and for shelf life extension of broiler meat comparison to non-irradiated meat sample.
SAARC J. Agri., 17(1): 149-159 (2019)
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Almoselhy, Rania IM. "A Critical Review on the Effect of Gamma Irradiation on Microbiological Activity, Quality, and Safety of Food." Open Access Journal of Microbiology & Biotechnology 8, no. 4 (October 30, 2023): 1–6. http://dx.doi.org/10.23880/oajmb-16000281.
Повний текст джерелаАнотація:
There is an increasing demand to guarantee the safety of the food supply due to the public's growing concerns about food safety and foodborne illnesses. It has been demonstrated that gamma irradiation is a potential technique for safely eliminating a variety of common pathogens. The extra advantage of gamma irradiation technology is that it prolongs the shelf life of irradiated food items. The irradiation process has been demonstrated to be reliable; it is widely applied to medical supplies, spices, and other products in numerous nations across the world. Convincing the public that this technology is helpful and even essential for ensuring their safety is the major task at hand. Studies on the market have revealed that while a large number of consumers are eager to buy irradiated food, a large number are not. The aim of the current paper was to highlight the significant effect of gamma irradiation on food quality and safety, in order to correct the wrong believes about gamma irradiation by large number of consumers to comply with the right scientific evidence supported by regulations and control of the Food and Drug Authority (FDA). Well-structured research papers and official documents were reviewed thoroughly to extract official updated information about the characterization and safety with versatile applications of gamma irradiation in food sector.
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Dobrzyńska, Małgorzata M., and Aneta Gajowik. "Amelioration of sperm count and sperm quality by lycopene supplementation in irradiated mice." Reproduction, Fertility and Development 32, no. 12 (2020): 1040. http://dx.doi.org/10.1071/rd19433.
Повний текст джерелаАнотація:
Male mice were exposed to lycopene (LYC; 0.15 and 0.30mg kg−1) and irradiation (0.5, 1 Gy) alone or in combination (0.5 Gy+0.15mg kg−1 LYC; 0.5 Gy+0.30mg kg−1 LYC; 1 Gy+0.15mg kg−1 LYC; 1 Gy+0.30mg kg−1 LYC) for 2 weeks. LYC administration in the drinking water was started 24h or on Day 8 after the first irradiation dose or equivalent time point for groups treated with LYC alone. Sperm count, motility, morphology and DNA damage were determined at the end of the 2-week treatment period. Irradiation deteriorated sperm count and quality. Supplementation with LYC from 24h significantly increased the sperm count compared with irradiation alone. In almost all combined treatment groups, the percentage of abnormal spermatozoa was significantly decreased compared with that after irradiation alone. In some cases, combined treatment reduced levels of DNA damage in gametes. Both doses of LYC administered from Day 8 significantly reduced the percentage of morphologically abnormal spermatozoa compared with that seen after 1 Gy irradiation and reduced DNA damage in all combined treatment groups. In conclusion, LYC supplementation after irradiation can ameliorate the harmful effects of irradiation on gametes. Mitigation of radiation-induced damage in germ cells following LYC administration may be useful for radiological accidents and to protect non-treated tissues in patients with cancer undergoing radiotherapy.
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FAN, XUETONG, and DONALD W. THAYER. "Quality of Irradiated Alfalfa Sprouts†." Journal of Food Protection 64, no. 10 (October 1, 2001): 1574–78. http://dx.doi.org/10.4315/0362-028x-64.10.1574.
Повний текст джерелаАнотація:
Alfalfa (Medicago sativa L.) sprouts were irradiated with gamma rays at doses of 0, 0.85, 1.71, and 2.57 kGy at 5°C, then stored at 6°C for 14 days. Antioxidant power, total ascorbic acid (TAA) (ascorbic acid plus dehydroascorbic acid), carotenoid, chlorophyll, and color were measured at 1, 7, and 14 days of storage. Antioxidant power increased linearly with radiation dose at both 1 and 7 days of storage. Irradiation had minimal effect on TAA content when compared with the decrease in TAA content during storage. Carotenoid content of sprouts irradiated at 1.71 and 2.57 kGy was higher than that of control at 7 days of storage. Irradiation did not have a consistent effect on chlorophyll content or color.
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Benova, K., P. Dvorak, D. Mate, M. Spalkova, J. Dolezalova, and L. Kovarik. "Does the 1 Gy dose of gamma radiation impact the pork quality?" Veterinární Medicína 66, No. 4 (April 2, 2021): 140–45. http://dx.doi.org/10.17221/149/2020-vetmed.
Повний текст джерелаАнотація:
A nuclear accident (e.g., Fukushima), and, in particular, the transport of animals within a radiation-affected area can lead to a whole-body, or partial external irradiation, followed by oxidative stress, which could result in subsequent meat quality changes. In this experiment, live pigs were exposed to half-body irradiation by an external dose of 1.0 Gy. The caudal half of the animal’s body was irradiated. After their slaughter, samples from the muscle tissue of musculus semimembranosus and musculus longissimus lumborum et thoracis at the upper margin of musculus gluteus medius (irradiated body half) and at the 3<sup>rd</sup>–4<sup>th</sup> thoracic vertebra (non-irradiated half) were collected to determine the meat quality parameters. A significant difference (P < 0.05) was observed only in the meat colour parameter (a*) in the irradiated group of pigs. If there is no internal contamination, and the half-body exposure to the external radiation dose does not exceed 1 Gy, pigs from an irradiation-affected area may be used for human consumption.
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Cheliapin, A. E., P. S. Begunov, Y. V. Trofimov, and G. K. Zhavnerko. "LED ULTRAVIOLET EXPOSURE UNIT WITH ADJUSTABLE EXPOSURE TIME." Doklady BGUIR, no. 7 (125) (December 7, 2019): 46–50. http://dx.doi.org/10.35596/1729-7648-2019-125-7-46-50.
Повний текст джерелаАнотація:
The possibilities of improving the quality of the topological pattern in the exposure of thick-film photoresists due to uniform irradiation with ultraviolet light-emitting diodes are investigated. The results of an experimental study of the developed LED ultraviolet photolithographic irradiator with a controlled exposure time are presented.
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Thomas, Claire, Laurent Saboret, Etienne Wey, Philippe Blanc, and Lucien Wald. "Validation of the new HelioClim-3 version 4 real-time and short-term forecast service using 14 BSRN stations." Advances in Science and Research 13 (July 27, 2016): 129–36. http://dx.doi.org/10.5194/asr-13-129-2016.
Повний текст джерелаАнотація:
Abstract. Meteosat Second Generation (MSG) satellite images acquired every 15 min during daytime are currently processed by the Heliosat-2 method every night to generate the HelioClim-3 (HC3) database of the surface solar irradiation for the day before. A new service is proposed based on version 4 of HC3 (HC3v4) that offers real-time and forecasted irradiation for horizons up to a few hours. The service is based on a local persistence of the clear-sky index. Its results were compared to coincident high quality 15 min global irradiations measured in fourteen stations belonging to the Baseline Surface Radiation Network (BSRN). For forecasts for a temporal horizon of 15 min ahead, the relative bias and root mean square error (RMSE) range respectively from 0 to 2 %, and 20 to 23 % for most stations. The correlation coefficient ranges from 0.94 to 0.95. These performances are similar to HC3v4 for the same stations. Expectedly, the quality of the forecasts degrades as the temporal horizon increases. For 1 h ahead forecasts of 15 min irradiation, the relative bias, root mean square error (RMSE) and correlation coefficient range respectively from −3 to 1 %, 30 to 37 %, and 0.90 to 0.91.
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Sádecká, J. "Irradiation of spices – a review." Czech Journal of Food Sciences 25, No. 5 (January 7, 2008): 231–42. http://dx.doi.org/10.17221/684-cjfs.
Повний текст джерелаАнотація:
Food irradiation is a process of exposing food to ionising radiation such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or high energy electrons and X-rays produced by machine sources. The use of ionising radiation to destroy harmful biological organisms in food is considered a safe, well proven process that has found many applications. Depending on the absorbed dose of radiation, various effects can be achieved resulting in reduced storage losses, extended shelf life and/or improved microbiological and parasitological safety of foods. The most common irradiated commercial products are spices and vegetable seasonings. Spice irradiation is increasingly recognised as a method that reduces post-harvest losses, ensures hygienic quality, and facilitates trade with food products. This article reviews recent activities concerning food irradiation, focusing on the irradiation of spices and dried vegetable seasonings from the food safety aspect.
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Hashem, Md Abul, Md Anwar Hossain, Md Sadakuzzaman, Muckta Khan, Md Mukhlesur Rahman, and Md Azharul Islam. "Effect of Gamma Irradiation on the Shelf Life and Quality of Mutton." Turkish Journal of Agriculture - Food Science and Technology 10, no. 2 (March 1, 2022): 117–24. http://dx.doi.org/10.24925/turjaf.v10i2.117-124.4126.
Повний текст джерелаАнотація:
The present study was undertaken to assay the effects of gamma irradiation on fresh mutton compared with non-irradiated mutton. For this purpose the meat samples were divided into four treatments. The experiment was conducted on fresh mutton treated with 60Co gamma irradiation having dose of 0 (T0), 1.5 (T1), 2 (T2) and 4 kGy (T3) and stored in 0, 30 and 60 days at -20ºC to estimate the effect on proximate, sensory, physicochemical, biochemical and microbial changes in mutton. Proximate analysis (DM, CP, EE, and Ash), physicochemical and bio-chemical tests (pH value, cooking loss, PV, TBARS and FFA), sensory tests (color, flavor, tenderness, juiciness, overall acceptability) and microbial test (TVC, TCC and TYMC) were done to evaluate the effect of irradiation on shelf life and quality of mutton during preservation. The mutton samples were stored up to 2 months and evaluated at 0, 30 and 60th day. Irradiation increased DM, EE and decreased ash of mutton. CP was decreased with treatment. The PV, TBARS, FFA values and Cooking loss were increased with treatment. But raw pH was decreased with irradiation. There were significant differences in color and flavor with treatment. There were no significant differences in tenderness, juiciness and overall acceptability with treatment. The TVC (logCFU/g), TCC (logCFU/g) and TYMC (logCFU/g) were decreased with treatment. As a result, it can be concluded that irradiation increased shelf life of mutton to maintain nutritional quality of meat. Among the treatments, the highest irradiation dose (4.0 KGy) found the best results in terms of overall acceptability, microorganism control and for shelf life extension of mutton.
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Mazumder, M. N. N., and A. Misran. "Potential of gamma irradiation on postharvest quality of tomato (Solanum lycopersicum L.): a review." Food Research 6, no. 4 (July 3, 2022): 47–58. http://dx.doi.org/10.26656/fr.2017.6(4).464.
Повний текст джерелаАнотація:
Tomato is the most consumed fruit, and an important agricultural product. Losses associated with tomatoes are mainly due to their perishability. Food irradiation using gamma rays is one of the preservation methods which can be used to extend the storage duration while maintaining the sensory quality of tomatoes. This review discussed the potential of gamma irradiation on the postharvest quality aspects of tomatoes through radiation sterilisation. Gamma irradiation has also been proven suitable in delaying the rapid maturity of tomatoes, thus extending their storage life. Doses between 0.5 and 2.5 kGy have been found to maintain the colour, texture, taste, flavour, and overall sensory quality of tomatoes. Gamma irradiation has also been well adopted to control foodborne spoilage and pathogenic microorganisms. Nowadays, many countries allow food irradiation technology as a suitable and cost-effective solution for the problems caused by various types of insects and microorganisms in fresh produce and food products thereof. This review will thus provide updated and in-depth information useful for the producers, manufacturers, and policymakers alike in the adoption of gamma irradiation for tomato preservation.
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MAHROUR, A., S. CAILLET, J. NKETSA-TABIRI, and M. LACROIX. "Microbial and Sensory Quality of Marinated and Irradiated Chicken." Journal of Food Protection 66, no. 11 (November 1, 2003): 2156–59. http://dx.doi.org/10.4315/0362-028x-66.11.2156.
Повний текст джерелаАнотація:
Chicken legs were subjected to two pretreatments (packaged in air or marinated in natural plant extracts and then packaged in air) followed by irradiation (0, 3, or 5 kGy). The control and irradiated chicken legs were stored at 4°C and underwent microbial analysis (mesophilic aerobic plate counts and Salmonella detection) and sensory evaluation at predetermined intervals. Microbial analysis indicated that irradiation had a significant effect (P ≤ 0.05) on the mesophilic aerobic plate counts of the poultry. For each treatment, the bacterial growth decreased with an increase of irradiation dose. The marinade had an additive effect with irradiation in reducing bacterial growth and controlling proliferation during storage at 4 ± 1°C. No Salmonella was observed until day 12 in marinated chicken irradiated at 3 kGy and for all experiments with chicken legs stored under air or marinated at 5 kGy. However, Salmonella was found in chicken legs irradiated at 3 kGy in air and in nonirradiated samples. The sensory evaluation indicated a significant (P ≤ 0.05) difference in odor and flavor intensities between the irradiated chicken at 5 kGy and the control. No significant difference was found (P > 0.05) between the marinated chicken irradiated at 5 kGy and the control.
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Nambeesan, Savithri, John Doyle, Helaina Capps, Chip Starns, and Harald Scherm. "Effect of Electronic Cold-PasteurizationTM (ECPTM) on Fruit Quality and Postharvest Diseases during Blueberry Storage." Horticulturae 4, no. 3 (September 5, 2018): 25. http://dx.doi.org/10.3390/horticulturae4030025.
Повний текст джерелаАнотація:
With the growing popularity of blueberries and the associated increase in blueberry imports and exports worldwide, delivering fruit with high quality, longer shelf-life, and meeting phytosanitary requirements has become increasingly important. The objective of this study was to determine the effects of electron beam irradiation using a new Electronic Cold-PasteurizationTM (ECPTM) technology on fruit quality, microbial safety, and postharvest disease development in two southern highbush blueberry cultivars, ‘Farthing’ and ‘Rebel’. Fruit packed in clamshells were subjected to four levels of ECPTM irradiation (0, 0.15, 0.5, and 1.0 kGy) and evaluated for fruit quality attributes, surface microbial load, and postharvest disease incidence during various storage times after treatment and cold storage. Overall, there was no effect of irradiation on visual fruit quality in either cultivar. Fruit firmness and skin toughness in ‘Farthing’ was reduced following irradiation at 1.0 kGy, but no such effect was observed in ‘Rebel’. Other fruit quality characteristics such as fruit weight, total soluble solids content, or titratable acidity were not affected. Irradiation at 1.0 kGy significantly reduced total aerobic bacteria and yeast on the fruit surface, and in the case of ‘Rebel’, also levels of total coliform bacteria. There was no significant effect of irradiation on postharvest disease incidence in these trials. Overall, data from this study suggests that an irradiation dose lower than 1.0 kGy using ECPTM can be useful for phytosanitary treatment in blueberry fruit while avoiding undesirable effects on fruit quality in a cultivar-dependent manner.
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Vargas-Segura, Walter, and Laura Rojas-Rojas. "Implementation of a high dose routine dosimetry in a self-shielded irradiator." UNED Research Journal 16 (July 1, 2024): e5229. http://dx.doi.org/10.22458/urj.v16i1.5229.
Повний текст джерелаАнотація:
Introduction: Ionizing radiation is applied in various fields, and dosimetric control guarantees the quality and safety of products during the irradiation process. There is a need for dosimetric calibration procedures in industrial irradiation plants, specifically for self-shielded irradiation systems. Objective: To implement high dose dosimetry in the routine control of irradiated materials within a self-shielded irradiator. Methods: We worked with 32 dosimeters; we divided the dose range used into 8 points and used four RED Perspex dosimeters per point. We measured the specific absorbance for each dosimeter; plotted these values against dose and produced a third-degree polynomial fit as a calibration curve. Results: We obtained the calibration curve with an r2 of 0,9997. The uncertainties due to the dispersion of the dosimeters and the calibration curve were 1,39% and 0,22%, respectively, for a total uncertainty of 4,80%. This uncertainty includes dose determination with a factor coverage (k) equal to 2 for a 95% confidence interval. Conclusion: Perspex RED dosimeters can be used for routine control of irradiated products in a self-shielded irradiator system.
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Marisa Wall. "Quality of postharvest horticultural crops after irradiation treatment." Stewart Postharvest Review 4, no. 2 (2008): 1–7. http://dx.doi.org/10.2212/spr.2008.2.1.
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