E. Cruz–Zaragozaa, B. Ruiz–Gurrolab, C. Wacherc, T. Flores Espinosac, M. Barboza–Floresd
a Unidad de Irradiación y Seguridad Radiológica, Instituto de Ciencias Nucleares.
b Universidad Nacional Autónoma de México, Apartado Postal 70–543, México, D.F., 04510, México.
c Departamento de Agricultura y Ganadería, Apartado Postal 305, Universidad de Sonora, Hermosillo Sonora, 83190, México.
d Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, México, D.F., 04510, México.
e Centro de Investigación en Física, Universidad de Sonora, Apartado Postal 5–088, Hermosillo, Sonora, 83190, México.
]]> Recibido el 10 de marzo de 2010
Abstract
Ionizing radiation is an effective process for disinfecting and prolonging the shelf–life of several food products. Food irradiation may be one of the most significant contributions to public health in the developing countries. Following the irradiation it is necessary to analyze the radiation dose effects in foodstuffs. Thermally stimulated luminescence (TL) properties and microbiological load as a function of the gamma doses were analyzed in fresh commercial Coriander (Coriandrum sativum L.) samples. For TL analyses the polymineral fraction was separated from coriander and 10 /itm size particles were selected. The polymineral samples were exposed to a 0.5–15,000 Gy dose from gamma radiation using a 60Co facility, Gammabeam 651PT, semi–industrial irradiator with 98.4 Gy/min dose rate. The glow curves were broad bands and characteristic of quartz that is present in the sample as detected by XRD. The main TL characteristics were determined, including the structure of the glow curves, TL response, reproducibility of TL signals over 12 cycles of subsequent irradiations, and the fading effect during the storage during 30 days. The TL method was found useful for detection of irradiated coriander. In order to analyze the effect of gamma radiation on the bacterial load in the fresh food coriander, several coriander samples were exposed to 0–10 kGy dose. It was observed that at 0.5 kGy dose the aerobic mesophilic count was reduced to 99.9 %, while the initial total coliform bacteria decreased from 871,000 cfu/g to less than 100. The microbiological results are lower than the limit indicated by the Mexican regulatory authority; 150,000 cfu/g for mesophiles and 100 cfu/g for total coliforms. The aim of this work is to investigate the TL properties of the polymineral fraction obtained from coriander and to measure the microbiological load as a function of the gamma irradiation dose also.
Keywords: Food irradiation; coriander; polymineral fraction; radiation effects.
Resumen
El proceso mediante radiación ionizante es muy efectivo para desinfestar y prolongar la vida de anaquel de varios productos alimenticios. La irradiación de alimentos puede contribuir significativamente a la salud pública en los países en desarrollo. Después de la irradiación, es necesario analizar los efectos de la dosis en los alimentos. Se analizan la propiedad de luminiscencia térmicamente estimulada y la carga microbiana en función de la dosis gamma del cilantro {Coriandrum sativum L.) fresco de muestras comerciales. Para el análisis TL, se separo la fracción polimineral del cilantro y se eligieron tamaños de partícula de 10 /itm. Las muestras poliminerales fueron expuestas a dosis entre 0.5–15,000 Gy de radiación gamma. Se utilizó el irradiador semi–industrial de 60Co, Gammabeam 651PT, con razón de dosis de 98.4 Gy/min. Las curvas de brillo fueron bandas anchas y característica del cuarzo, que esta presente en las muestras detectado por DRX. Se determinaron las características TL importantes, incluyendo la estructura de las curvas de brillo, la respuesta TL, reproducibilidad de las señales TL en un ciclo de irradiaciones sucesivas, y el efecto del fading durante el almacenamiento hasta 30 días. El método TL fue útil para la detección del cilantro irradiado. También con el fin de analizar el efecto de la radiación gamma en la carga bacteriológica del alimento fresco, las muestras de cilantro fueron expuestas a dosis de 0–10 kGy. Se observo que 0.5 kGy reduce la cuenta de mesófilos aeróbicos a 99.9 %, mientras los coliformes se redujeron de 871,000 ufc/g a menos de 100. Los resultados de microbiología encontrados al final de la dosis, están de acuerdo con los límites indicados para el consumo por la autoridad sanitaria en México; 150,000 ufc/g para mesófilos y 100 ufc/g en el caso de coliformes totales. El objetivo de este trabajo, es investigar las propiedades TL de la fracción polimineral obtenida del cilantro y también determinar de la radiación en la carga microbiana en función de la dosis de radiación gamma.
Descriptores: Irradiación de alimentos; cilantro; fracción polimineral; efectos de radiación.
]]>PACS: 61.80.–x; 61.80.Ed; 87.53.–j; 78.60.Kn
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Acknowledgements
We are gratefully to DGAPA–UNAM for support the project IN121109–3 PAPIIT. The author, Brenda Ruiz Gurrola, thank also to the Academia Mexicana de Ciencias for the fellowship in the Verano de la Investigacion Científica program. Also we would like to thank Dr. Pedro Gonzalez from ININ for his work in the deconvolution program. Authors are grateful to Francisco García and Benjamin Leal for irradiation samples.
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