Abstract：
:Tomato ketchup, barbeque sauce, sweet chili sauce, and spaghetti sauce were gamma irradiated at 0, 1, 5, and 10 kGy. Electron spin resonance (ESR) technique was used to characterize the irradiated sauces, targeting radiation-induced cellulose radicals and using a modified sample pretreatment method. The samples were first washed with water, and then the residues were extracted with alcohol. The non-irradiated sauces exhibited the single central signal, whose intensity showed a significant increase on irradiation. The ESR spectra from the radiation-induced cellulose radicals, with two side peaks (g=2.02012 and g=1.98516) equally spaced (± 3 mT) from the central signal, were also observed in the irradiated sauces. The improvements in the central (natural) and radiation-induced (two side peaks corresponding to the cellulose radicals) signal intensities were obvious, when compared with routine freeze-drying and alcoholic-extraction techniques.
journal_name
Food Chemjournal_title
Food chemistryauthors
Akram K,Ahn JJ,Kwon JHdoi
10.1016/j.foodchem.2012.11.044subject
Has Abstractpub_date
2013-06-01 00:00:00pages
1878-83issue
2-3eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01775-Xjournal_volume
138pub_type
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