Título:	Impact of gamma irradiation on physicochemical, technological, antioxidant and microbiology properties of whole sorghum flours.
Autor:	CORREIA, V. T. V. D'ANGELIS, D. F. QUEIROZ, V. A. V. RAMOS, A. L. C. C. MACEDO, M. C. AUGUSTI, R. MELO, J. O. F. FERREIRA, A. A. LACERDA, I. C. A. FANTE, C. A.
Afiliación:	VINÍCIUS T. V. CORREIA, Universidade Federal de Minas Gerais; DANIELLE F. D'ANGELIS, Universidade Federal de Minas Gerais; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; ANA LUIZA C. C. RAMOS, Universidade Federal de Minas Gerais; MARIA CLARA C. MACEDO, Universidade Federal de Minas Gerais; RODINEI AUGUSTI, Universidade Federal de Minas Gerais; JÚLIO O. F. MELO, Universidade Federal de São João del-Rei; ANDREZA A. FERREIRA, Universidade Federal de Minas Gerais; INAYARA C. A. LACERDA, Universidade Federal de Minas Gerais; CAMILA A. FANTE, Universidade Federal de Minas Gerais.
Año:	2023
Referencia:	Journal of the Brazilian Chemical Society, v. 34, n. 2, p. 182-193, 2023.
Descripción:	This study aimed to evaluate the effect of gamma irradiation (GI) on the physicochemical, technological, antioxidant and microbiological characteristics of different whole sorghum flours (WSF), as well as to characterize the profile of chemical constituents by paper spray mass spectrometry (PS-MS). The doses applied interfered in the staining characteristics of the evaluated flours, providing the darkening of the same. For the other physicochemical, technological, and antioxidant parameters, no significant influence of the process was observed. The fingerprint obtained in both ionization modes had not been influenced by irradiation, being flavonoids, phenylpropanoids, amino acids, benzoic acid derivatives, carboxylic acids, and sugars tentatively identified. In microbiological terms, there was a reduction of molds, yeasts, and Bacillus cereus in irradiated WSF compared to control (non-irradiated). Therefore, the application of low doses of gamma irradiation represents an advantageous alternative for the conservation of WSF and maintenance of compounds bioactive identified by the PS-MS technique.
Thesagro:	Sorgo Farinha Cereal Tecnologia Espectrometria Propriedade Físico-Química Antioxidante Microbiologia de Alimento
Palabras clave:	Conservação de alimento
DOI:	https://dx.doi.org/10.21577/0103-5053.20220097
Notas:	Publicado online em 13 jul. 2022.
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPMS)