• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.239-244
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• 2008

Paprika oleoresin (PO) and artificial Kimchi flavor (AKF) were added to Kimchi to improve the sensory qualities deteriorated by gamma irradiation in terms of color and flavor. Optimum concentration of both PO and AKF resulting from the sensory evaluation was 0.2%. The redness and capsanthin contents of Kimchi decreased by gamma irradiation at 25 kGy during storage at $35^{\circ}C$. However, the redness and capsanthin contents of gamma-irradiated Kimchi was increased by the addition of 0.2% PO, and maintained during the storage at $35^{\circ}C$ for 30 days. The result from the sensory evaluation indicated that sensory qualities of gamma-irradiated Kimchi were effectively improved by the addition of PO and AKF during storage at $35^{\circ}C$. Therefore, the combined treatment of additives (PO and AKF) and gamma irradiation can be considered as an effective method to improve the redness and sensory qualities of Kimchi sterilized by high-dose gamma irradiation.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1998.10a
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• pp.130-130
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• 1998

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1998.10a
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• pp.131-131
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• 1998

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.311-318
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• 1985

This review was intended to develop the sterilization method of spices by gamma irradiation and the results are summarized as follows. Microbial load of spices was different according to the kind of spices and the number was ranged from $10^{2}$-$10^{5}/g$ to $10^{7}$-$10^{8}/g$, gamma irradiation up to 4-10 kGy could decreased or sterilized to the microorganism of spices. In physicochemical properties of spices such as chemical components,essential oil and flavor, irradiated group with optimum dose was almost similar to the nonirradiated one, while fumigant treated group was remarkably deteriorated in the properties of spices compared with control, and free radicals produced by irradiation was disappeared during a few days storage. Irradiated spices should be an aptitude for good quality the storeability of processing food. Optimum dose irradiation below less than that proposed by FAO/IAEA/WHO Joint Committee and FDA was remarkably effect on the sterilization of spices and superior in wholesomeness and economic feasibiity compared with traditional methods. Irradiation might be an alternative to traditional sterilization methods of spices by fumigants such as ethylene oxide and ethylene dibromide because their treatments have been banned in U.S.A and other countries since 1982.

• Preventive Nutrition and Food Science
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• v.8 no.4
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• pp.349-355
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• 2003

Effects of extraction conditions, gamma-irradiation and storage conditions on bioactivities of Citrus (Citrus unshiu) peel extract were investigated. The Hunter color $L^{*}$- and $a^{*}$-values of the extract increased but $b^{*}$-value decreased with an increase in absorbed irradiation dose. DPPH radical scavenging, tyrosinase inhibition and nitrite scavenging activities were not affected by irradiation but reduced by increased storage time. Nitrite scavenging activity of the extract was the highest at pH 1.2 followed by pH 4.2 and 6.0 and not changed by storage. Results indicated that there is potential for using citrus peel byproducts as a bioactive ingredient, and that gamma irradiation brightens the color of the extract without adversely altering its biological activity.ity.

• Food Science and Preservation
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• v.10 no.2
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• pp.206-212
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• 2003

Comparative effects of electron beam and gamma-ray irradiation (25 ∼15 kGy) were investigated on saponin stability and some physiological and chemical properties of white and red ginseng powders. Saponin components were found stable upon irradiation of both energies when determined by TLC and HPLC, after 4 months of storage at room temperature as well as immediately after treatment The contents of total phenolics and acidic polysaccharides of the samples were higher in red ginseng than in white. Polysaccharide contents increased with irradiation doses. Amylase activity of white ginseng was stimulated by irradiation but decreased with the lapse of storage time. There were no apparent differences in electrophoresis patterns of extracted proteins depending on irradiation doses and energy sources.

• Food Science and Preservation
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• v.31 no.3
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• pp.499-505
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• 2024

Patulin has been reported as a risk factor in various foods, especially apple juice. This study monitored residual patulin and polyphenolic content in apple juice during post-irradiation storage conditions. Response surface methodology (RSM) was applied to monitor the changes in dependent variables (Yn, patulin, and polyphenolics) as affected by independent variables, such as storage temperature (Xi, -20℃ to 20℃), irradiation dose (Xii, 0-2 kGy), and storage period (Xiii, 0-20 days), which were based on a central composite design. The predicted peak point resulted in the lowest residual patulin content of 58.42 ppb with the corresponding independent parameter conditions, such as 18.19℃ of storage temperature, 1.24 kGy of irradiation dose, and 13.42 days of storage period. The residual patulin content of 58.42 ppb is the minimum desirable level, representing a 91% reduction compared to the non-irradiated control (675.00 ppb). A maximum polyphenolics content (11.98 mg/g) was obtained under the predicted maximum conditions of 14.40℃, 0.78 kGy, and 3.4 days. The most influential parameter in reducing residual patulin content while maintaining polyphenolic content in apple juice was irradiation dose (p<0.01), which showed potential to be applied in controlling the patulin levels in apple juice.

• Korean Journal of Microbiology
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• v.5 no.1
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• pp.1-6
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• 1967

The environmental effects on radio-sensitivities of Lactobacillus and Saccharomyces cerevisiae were studied; Liquid suspensions of Lactobacillus and yeast were gamma-irradiated under various conditions; temperatures, hydrogen ion concentrations, amino acids and vitamins were treated seperately with variations of concentrations. (shown in figures) It is found that simultaneous heat treatment is effective to sterilize microorganisms than pre after treatment, and concentration of hydrogen ion does not affect the lethalty of yeast but or Lactobacilli was affect at the range of pH. 5.0 to 7.0. Ascorbic acid, thiamin and pyridoxine were protective dependently against lethal action of gamma-ray and its protective effects increase with the increasings of concentrations. Glutamic acid, aspartic acid, tyrosine and phenylalanine were proved to be protective for both strains at 0.1 between 1.0 percent. It can be suggested that industrial sterilizing doses of irradiation by gamma-ray for food should be applied more than those dose of saline or buffer suspension, because natural food stuffs are rich of vitamins and amino acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.234-238
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• 2001

In order to evaluate their possible subacute toxicity, groups of 40 male and female ICR mice were given to the diet with chickens irradiated up to 30 kGy for four weeks. During the experimental periods, appearance, behavior, mortality, food and water consumption of mice fed irradiated chickens were not affected compared to the control. In urine analysis, hematological as well as in serum biochemical findings, no significant differences were found between the control (non-irradiated) and the irradiated chickens. Although minor changes in biochemical parameters were observed, they were in the normal range and were not dose dependent. Spotty necrosis was found in the male liver administered with 30 kGy irradiated chicken. However, it seems not related with gamma irradiation, because it lacks either the dose dependency and the secondary changes accompanied. Our results indicate that the adverse effect of gamma irradiated chicken can be observed at more than 30 kGy level.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1227-1236
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• 2001

Genotoxicological safety on 10 kGy-gamma irradiated vegetable juices such as Oenanthstolonifera DC., Daucus carota L., Brassica oleracea var. acephala and Angelica keiskei was determined by the Salmonella typhmurium reversion assay, the SOS Chromotest using in Escherichia cloi PQ37 and chromosome aberration test in cultured Chinese hamster lung (CHL) fibroblast cells. Vegetable juices exposed to 10 kGy-gamma ray revealed negative results in these three in vitro mutagenetic tests.