Effects of gamma radiation on physicochemical, thermogravimetric, microstructural and microbiological properties during storage of apple pomace flour

Detalhes bibliográficos
Autor(a) principal: Ito, Vivian Cristina
Data de Publicação: 2017
Outros Autores: Ferreira Zielinski, Acacio Antonio, Avila, Suelen, Spoto, Marta [UNESP], Nogueira, Alessandro, Schnitzler, Egon, Lacerda, Luiz Gustavo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/j.lwt.2016.12.016
http://hdl.handle.net/11449/159387
Resumo: The effects of gamma radiation on the physicochemical, thermogravimetric, microstructural and microbiological properties of apple pomace flour were evaluated for a period of nine months storage. Calcium levels were higher in the irradiated samples. The irradiated samples remained stable during storage regarding the contents of protein, lipids, total dietary fibre, total reducing sugars, potassium, zinc, iron and manganese. The chemometric approach enabled a better visualisation of the samples. The results were not influenced by the effect of gamma radiation during storage. The thermogravimetric curves showed four major mass losses in consecutive reactions. The photomicrographs showed a composite of organic and heterogeneous material, with agglomerated particles with irregular shapes and sizes. For the microbiological analysis at a dose of 1 kGy, the presence of moulds occurred at 9 months of storage, however, the levels were below the indicative tolerance and for 2 kGy there was no contamination of yeasts and moulds. (C) 2016 Elsevier Ltd. All rights reserved.
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spelling Effects of gamma radiation on physicochemical, thermogravimetric, microstructural and microbiological properties during storage of apple pomace flourGamma radiationApple pomaceDietary fibreStabilityHierarchical cluster analysisThe effects of gamma radiation on the physicochemical, thermogravimetric, microstructural and microbiological properties of apple pomace flour were evaluated for a period of nine months storage. Calcium levels were higher in the irradiated samples. The irradiated samples remained stable during storage regarding the contents of protein, lipids, total dietary fibre, total reducing sugars, potassium, zinc, iron and manganese. The chemometric approach enabled a better visualisation of the samples. The results were not influenced by the effect of gamma radiation during storage. The thermogravimetric curves showed four major mass losses in consecutive reactions. The photomicrographs showed a composite of organic and heterogeneous material, with agglomerated particles with irregular shapes and sizes. For the microbiological analysis at a dose of 1 kGy, the presence of moulds occurred at 9 months of storage, however, the levels were below the indicative tolerance and for 2 kGy there was no contamination of yeasts and moulds. (C) 2016 Elsevier Ltd. All rights reserved.National Council of Araucaria Foundation (FA)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)State Univ Ponta Grossa UEPG, Post Grad Program Food Sci & Technol, Av Carlos Cavalcanti 4748,Uvaranas Campus, BR-8403090 Ponta Grossa, PR, BrazilFed Univ Parana UFPR, Post Grad Program Food Engn, Polytech Ctr, Av Cel Francisco Heraclito Dos Santos 210, BR-81531980 Curitiba, PR, BrazilState Univ Sao Paulo USP, Ctr Nucl Energy Agr, Av Centenario,303 Luiz De Queiroz Campus, BR-13900470 Piracicaba, BrazilState Univ Sao Paulo USP, Ctr Nucl Energy Agr, Av Centenario,303 Luiz De Queiroz Campus, BR-13900470 Piracicaba, BrazilElsevier B.V.Universidade Estadual de Ponta Grossa (UEPG)Universidade Federal do Paraná (UFPR)Universidade Estadual Paulista (Unesp)Ito, Vivian CristinaFerreira Zielinski, Acacio AntonioAvila, SuelenSpoto, Marta [UNESP]Nogueira, AlessandroSchnitzler, EgonLacerda, Luiz Gustavo2018-11-26T15:38:43Z2018-11-26T15:38:43Z2017-05-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article105-113application/pdfhttp://dx.doi.org/10.1016/j.lwt.2016.12.016Lwt-food Science And Technology. Amsterdam: Elsevier Science Bv, v. 78, p. 105-113, 2017.0023-6438http://hdl.handle.net/11449/15938710.1016/j.lwt.2016.12.016WOS:000394070400015WOS000394070400015.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengLwt-food Science And Technology1,339info:eu-repo/semantics/openAccess2023-10-12T06:06:52Zoai:repositorio.unesp.br:11449/159387Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestrepositoriounesp@unesp.bropendoar:29462023-10-12T06:06:52Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Effects of gamma radiation on physicochemical, thermogravimetric, microstructural and microbiological properties during storage of apple pomace flour
title Effects of gamma radiation on physicochemical, thermogravimetric, microstructural and microbiological properties during storage of apple pomace flour
spellingShingle Effects of gamma radiation on physicochemical, thermogravimetric, microstructural and microbiological properties during storage of apple pomace flour
Ito, Vivian Cristina
Gamma radiation
Apple pomace
Dietary fibre
Stability
Hierarchical cluster analysis
title_short Effects of gamma radiation on physicochemical, thermogravimetric, microstructural and microbiological properties during storage of apple pomace flour
title_full Effects of gamma radiation on physicochemical, thermogravimetric, microstructural and microbiological properties during storage of apple pomace flour
title_fullStr Effects of gamma radiation on physicochemical, thermogravimetric, microstructural and microbiological properties during storage of apple pomace flour
title_full_unstemmed Effects of gamma radiation on physicochemical, thermogravimetric, microstructural and microbiological properties during storage of apple pomace flour
title_sort Effects of gamma radiation on physicochemical, thermogravimetric, microstructural and microbiological properties during storage of apple pomace flour
author Ito, Vivian Cristina
author_facet Ito, Vivian Cristina
Ferreira Zielinski, Acacio Antonio
Avila, Suelen
Spoto, Marta [UNESP]
Nogueira, Alessandro
Schnitzler, Egon
Lacerda, Luiz Gustavo
author_role author
author2 Ferreira Zielinski, Acacio Antonio
Avila, Suelen
Spoto, Marta [UNESP]
Nogueira, Alessandro
Schnitzler, Egon
Lacerda, Luiz Gustavo
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual de Ponta Grossa (UEPG)
Universidade Federal do Paraná (UFPR)
Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Ito, Vivian Cristina
Ferreira Zielinski, Acacio Antonio
Avila, Suelen
Spoto, Marta [UNESP]
Nogueira, Alessandro
Schnitzler, Egon
Lacerda, Luiz Gustavo
dc.subject.por.fl_str_mv Gamma radiation
Apple pomace
Dietary fibre
Stability
Hierarchical cluster analysis
topic Gamma radiation
Apple pomace
Dietary fibre
Stability
Hierarchical cluster analysis
description The effects of gamma radiation on the physicochemical, thermogravimetric, microstructural and microbiological properties of apple pomace flour were evaluated for a period of nine months storage. Calcium levels were higher in the irradiated samples. The irradiated samples remained stable during storage regarding the contents of protein, lipids, total dietary fibre, total reducing sugars, potassium, zinc, iron and manganese. The chemometric approach enabled a better visualisation of the samples. The results were not influenced by the effect of gamma radiation during storage. The thermogravimetric curves showed four major mass losses in consecutive reactions. The photomicrographs showed a composite of organic and heterogeneous material, with agglomerated particles with irregular shapes and sizes. For the microbiological analysis at a dose of 1 kGy, the presence of moulds occurred at 9 months of storage, however, the levels were below the indicative tolerance and for 2 kGy there was no contamination of yeasts and moulds. (C) 2016 Elsevier Ltd. All rights reserved.
publishDate 2017
dc.date.none.fl_str_mv 2017-05-01
2018-11-26T15:38:43Z
2018-11-26T15:38:43Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1016/j.lwt.2016.12.016
Lwt-food Science And Technology. Amsterdam: Elsevier Science Bv, v. 78, p. 105-113, 2017.
0023-6438
http://hdl.handle.net/11449/159387
10.1016/j.lwt.2016.12.016
WOS:000394070400015
WOS000394070400015.pdf
url http://dx.doi.org/10.1016/j.lwt.2016.12.016
http://hdl.handle.net/11449/159387
identifier_str_mv Lwt-food Science And Technology. Amsterdam: Elsevier Science Bv, v. 78, p. 105-113, 2017.
0023-6438
10.1016/j.lwt.2016.12.016
WOS:000394070400015
WOS000394070400015.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Lwt-food Science And Technology
1,339
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 105-113
application/pdf
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv repositoriounesp@unesp.br
_version_ 1826303588631052288

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