Radiation Physics and Chemistry 80 (2011) 1242–1246

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Radiation Physics and Chemistry

0969-80

doi:10.1

n Corr

E-m

journal homepage: www.elsevier.com/locate/radphyschem

Irradiation of sangari (Prosopis cineraria): Effect on composition andmicrobial counts during storage

Priyanka Joshi a, N.S. Nathawat b, B.G. Chhipa a, Sachin N. Hajare c, Madhu Goyal a,M.P. Sahu a, Govind Singh a,n

a S. K. Rajasthan Agricultural University, Bikaner 334 006, Indiab Central Arid Zone Research Institute, RRS, Bikaner 334 006, Indiac Food Technology Divisions, BARC, Mumbai 400 085, India

a r t i c l e i n f o

Article history:

Received 11 February 2011

Accepted 17 May 2011Available online 27 May 2011

Keywords:

Sangari

Irradiation

Proximate values

Microbial counts

Storage

6X/$ - see front matter & 2011 Elsevier Ltd.

016/j.radphyschem.2011.05.009

esponding author. Tel.: þ91 151 2250689; f

ail address: govindsingh10@rediffmail.com (G

a b s t r a c t

Fresh dried and old dried sangari (Prosopis cineraria) were treated with 0, 2.5, 5.0, and 7.0 kGy of

irradiation and subsequently stored at ambient temperatures. Proximate values and total bacterial

counts were evaluated immediately after irradiation and at regular intervals of 1 month during

3 months of storage. No significant changes were found in moisture, fat, protein, ash and fiber contents.

Total sugar content was increased in both control and irradiated samples possibly due to conversion of

starch into sugars. Irradiation treatment reduces total bacterial counts of dried samples of both fresh

and old dried sangari. However, a dose of 5.0 kGy completely decontaminated both sangari and there

was no microbial growth in 5.0 kGy irradiated samples during the storage period. Irradiation at 5.0 kGy

was enough to extend the shelf-life of dried sangari up to 3 months without any significant change in

the nutritional qualities.

& 2011 Elsevier Ltd. All rights reserved.

1. Introduction

Khejri (Prosopis cineraria) also known as ‘‘Queen of the Desert’’has an important place in the economy of the Indian desert. It isfound intensively in arid and semi arid parts of Rajasthan(Vishalnath et al., 1993). Khejri is a moderate sized, leguminousplant which can grow at high salinity level.

The unripe green pods (sangari) of khejri are used as a fresh aswell as a dried vegetable. Mature dried sangari is considered asthe dry fruit of Rajasthan, India. Mature khejri pods are used forfresh consumption as well as for flour making which can be usedfor making chapaties with wheat flour during famine conditions.Besides, sangari is popularly used for various other value addedproducts like pickle and punchkuta (five mixed vegetables)preparations. Immature sangari is considered good against dehy-dration (Pareek et al., 1998).

Fresh sangari is available in abundance for a very short periodduring the summer season, i.e., about 20–25 days in the month ofApril–June. During the period a very little part of total produce isbeing harvested. As fresh sangari quickly over matures and driesup in the tree itself it could not commonly be used in daily diets.Due to the abundance in production at a short period of time most

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ax: þ91 151 2250576.

. Singh).

of the total produce get contaminated with microbes and getdisinfested with insects even in sealed pouches. Hence, proces-sing of abundantly available sangari in a beneficial manner is anurgent need of the arid region. Drying of the fruits and vegetablesis an old practice to enhance the storage stability, minimizingpackaging requirement and to reduce weight while transporting,but the preservation of fruits and vegetables through dryingcauses decline in the product quality and makes them prone tocontamination. Moreover, energy consumption and quality ofdried products are critical parameters in the selection of dryingprocess (Sagar and Kumar, 2010; Singh et al., 2006).The conven-tional method of decontamination are based on fumigation withethylene oxide gas, which is now prohibited in most countriesdue to health safety reasons (Uijl, 1992).

Radiation treatment established as safe process of food pre-servation was explored as a possible means to achieve microbialdecontamination of the fresh as well as dried products withoutaffecting the intrinsic physicochemical properties of the products(Diehl, 1995). The treatment with gamma radiation has beenapproved by international bodies namely FAO, IAEA and WHO in1981, and most of the products irradiated with gamma rays atdoses ranging from 1 to 10 kGy. Radiation processing of foodinvolves exposure of food to short wave radiation energy toachieve a specific purpose such as extension of shelf-life, insectdisinfestations and elimination of food pathogens. In comparisonwith heat or chemical treatment, irradiation is considered a more

P. Joshi et al. / Radiation Physics and Chemistry 80 (2011) 1242–1246 1243

effective and appropriate technology to destroy food bornepathogen. Losses of nutritional value are minimal as the irradia-tion treatment does not increase the temperature of the food.Indeed, less nutritional value loss is seen in irradiation than incanning, drying, pasteurization or sterilization. Hence, the objec-tive of the present study was to irradiate sangari and to examinethe effect of this treatment on composition and microbial safetyduring storage.

2. Materials and methods

2.1. Plant material

Locally available variety of sangari in fresh, tender and unripeform as well as old (6–12 months) dried sangari was purchasedfrom a market of Bikaner city of Rajasthan state in India. Damagedand non-edible portions were discarded. Fresh sangari pods werethoroughly washed with water to remove adhering impurities.

Table 1Proximate composition of control and irradiated fresh dried sangari and old dried sang

Irradiationdose (kGy)

Storage periods (months)

FDSa

0 1 2 3 M

Moisture0 8.46 8.45 8.41 8.44 82.5 8.45 8.41 8.43 8.43 85.0 8.45 8.38 8.49 8.43 87.0 8.44 8.41 8.46 8.40 8Meand 8.45 8.41 8.43 8.45

Mean of strain 8.43

Protein0 18.25 18.23 18.25 18.24 182.5 18.26 18.23 18.24 18.23 185.0 18.25 18.23 18.26 18.23 187.0 18.23 18.23 18.23 18.22 18Meand 18.25 18.23 18.24 18.24

Mean of strain 18.24

Fat0 1.89 1.84 1.83 1.81 12.5 1.84 1.82 1.82 1.82 15.0 1.83 1.83 1.82 1.81 17.0 1.82 1.82 1.82 1.82 1Meand 1.85 1.83 1.82 1.82

Mean of strain 1.83

Ash0 5.34 5.32 5.32 5.32 52.5 5.32 5.30 5.31 5.31 55.0 5.32 5.31 5.31 5.32 57.0 5.33 5.32 5.32 5.32 5Meand 5.32 5.31 5.32 5.32

Mean of strain 5.32

Fiber0 20.93 20.92 20.91 20.92 202.5 20.91 20.91 20.92 20.91 205.0 20.92 20.91 20.90 20.91 207.0 20.90 20.90 20.91 20.90 20Meand 20.92 20.91 20.91 20.91

Mean of strain 20.91

All values are expressed as replicates of three determinations (n¼3).

a FDS¼fresh dried sangari.b ODS¼old dried sangari.c Mean within the columns followed by the same letters do not differ significantlyd Mean within the rows followed by the same letters do not differ significantly (p

Raw sangari was blanched in plain water for 3 min, then spreadon a clean and dry muslin cloth and dried in sun (3–4 days).Drying process was continued till the completion of drying, i.e. tillthe sample become brittle and final moisture content reached upto 15%. Both the types of sangari were weighed and transferred topoly bags, and were sealed properly.

2.2. Gamma radiation process

Gamma radiation was carried out in cobalt-60 based gammachamber (GC-1200, BARC, Mumbai, India) at Radio Tracer Labora-tory, S.K. Rajasthan Agricultural University, Bikaner. Properlysealed samples were irradiated at different doses of 2.5, 5.0 and7.0 kGy. Treated and control samples were stored for 3 months atambient temperature until the analysis were carried out.

2.2.1. Proximate values

Dried sangari was ground using electronic food grinder beforeanalysis. Proximate values, i.e. moisture, crude protein, crude fat,

ari.

ODSb

eanc 0 1 2 3 Meanc

.44 8.14 8.11 8.13 8.12 8.13

.43 8.14 8.12 8.13 8.11 8.13

.44 8.13 8.14 8.07 8.11 8.12

.44 8.13 8.11 8.10 8.12 8.128.14 8.12 8.11 8.12

8.12

.24 17.91 17.90 17.90 17.90 17.90

.24 17.91 17.91 17.90 17.89 17.90

.24 17.89 17.90 17.90 17.87 17.89

.23 17.90 17.90 17.90 17.86 17.8917.90 17.90 17.90 17.88

17.90

.84 1.75 1.73 1.73 1.74 1.74

.83 1.72 1.74 1.72 1.72 1.73

.82 1.73 1.71 1.72 1.73 1.72

.82 1.71 1.71 1.74 1.72 1.721.73 1.72 1.73 1.723

1.73

.33 5.32 5.32 5.32 5.32 5.32

.31 5.34 5.32 5.31 5.31 5.32

.32 5.32 5.32 5.30 5.32 5.32

.32 5.32 5.31 5.32 5.31 5.325.33 5.32 5.31 5.32

5.32

.92 20.89 20.89 20.89 20.86 20.88

.91 20.88 20.89 20.88 20.85 20.88

.91 20.89 20.88 20.87 20.85 20.87

.90 20.88 20.89 20.87 20.83 20.8720.89 20.89 20.87 20.85

20.88

(po0.05).

o0.05).

P. Joshi et al. / Radiation Physics and Chemistry 80 (2011) 1242–12461244

total ash and crude fiber in the fresh dried sangari (FDS) as well asold dried sangari (ODS) samples were determined by Officialanalysis methods of the AOAC (1995).

2.2.2. Total sugar content

Total sugar was estimated by refluxing the samples in ethanolfor 30 min, cooling the extract and centrifuging at 8000 rpm for15 min; then supernatant was separated. The extract was kept ina boiling water bath to evaporate ethanol and then the residuewas dissolved in 50 ml of distilled water. This solution wasfurther diluted to 1:10 with distilled water and was used fortotal sugar estimation. Freshly made anthrone reagent was takenin test tubes and kept in an ice bath; then the diluted sample waspoured from the side of test tubes and solutions were cooled for5 min and the contents were thoroughly mixed. The tubes wereheated in a boiling water bath for 10 min, cooled and theabsorbance was read at 625 nm in spectrophotometer (SystronicsModel 117) using suitable blank (Yemm and Willis, 1954).

2.2.3. Starch content

Starch content was estimated with a method determined byClegg (1956). The residue remaining after centrifugation in totalsugar estimation was used for the estimation of starch content.The perchloric acid was added to the test tubes containingsamples and vortex for 5 min, then the solution was centrifugedat 8000 rpm for 20 min, diluted to 100 ml, and then the solutionwas filtered and measured in a spectrophotometer at 600 nm.

2.3. Total bacterial counts (TBC)

To determine total bacterial counts (TBC) a method of Collinsand Lyne (1976) was used after some modifications using nutrientagar (NA) medium. A 10 g sample was taken aseptically in a blenderjar, to which 90 ml of sterilized saline (0.85%) water was added andwas blended for 2 min. This provided a 1:10 dilution. Furtherrequired dilutions were made by transferring 1 ml of this homo-genate to 9 ml of sterile saline water. One milliliter of each dilution(in triplicate) was poured into petri plates using sterilized pipettes.A sterilized nutrient medium (15–20 ml) was added to each plateand incubated for 24 h at 3771 1C. Calculations were made bymultiplying the total number of colonies by the dilution factor.

22.5

33.5

44.5

55.5

66.5

77.5

88.5

9

0

FDS

Tota

l sug

ar (%

)

0 day 30 day 60 day 90 day

2.5 5 7

Fig. 1. Changes in total sugar content of control and irradiated

2.4. Statistical analysis

Experiment was laid out in a complete randomized designwith three replications described by Cochran and Cox (1975).Datum was analyzed by factorial design with three factors:(1) three doses of gamma irradiation, (2) three months storageperiods and (3) two types of sangari (fresh and old dried), andleast significant differences were calculated for the mean differ-ences between the controls and the irradiated (2.5–7.0 kGy)samples for all the parameters.

3. Results and discussion

3.1. Effect of irradiation on proximate values

Table 1 summarizes the proximate values of control andirradiated samples of FDS and ODS over a storage period of3 months. In general, no significant change in proximate constitu-ents amongst the samples of FDS and ODS was observed. The datashowed that moisture, protein, fat, ash and fiber content of FDS andODS remained unchanged following gamma irradiation, as com-pared to that of the control. The values of proximate compositionof present study are in agreement with those reported byInayatullah et al. (1987), who observed that irradiation with 0.25,0.5, 1.0, 2.5 and 5 kGy had no significant effect on the proximatecomposition (water, fat, ash and carbohydrate) of soyabean.Bhattacharjeea et al. (2003) found that irradiation with 0.25, 0.5,0.75 and 1.0 kGy did not affect proximate values of cashew nuts.Similar trend was observed by Al-Bachir (2004) in walnuts whereirradiation at doses ranging from 0.5 to 2.0 kGy did not cause anysignificant change in proximate composition. Khattak et al. (2009)also reported that there were no substantial changes in proximateconstituents of Nelumbo nucifera rhizome at a dose of 1–6 kGy.

Fig. 1 depicts changes in total sugar content of control andirradiated samples of both FDS and ODS during storage. Incontrols, total sugar content increased from 5.62 to 5.95%, andfrom 7.05 to 7.31% in both FDS and ODS stored at period of 3months, respectively. In case of irradiated samples the total sugarcontent ranged from 6.15 to 6.93% (FDS), and from 7.38 to 8.13%(ODS). The results of present investigation are also in agreementwith the studies reported earlier, which stated that irradiationincreased total and reducing sugar contents in onion, potato andsweet potato (Ogawa and Hyodo, 1989; Nouri and Toofanian,2001). In another study Azelmat et al. (2006) demonstrated that

kGY0 2.5 5 7

ODS

fresh dried sangari and old dried sangari during storage.

Table 2Effect of irradiation and storage on total bacterial counts (log CFU/g).

Storage days Total bacterial counts (log CFU/g)

Non-irradiated 2.5 kGy

FDSa

0 4.6870.21 2.5270.14

30 4.7470.19 2.4170.11

60 4.7570.22 2.6670.15

90 4.6670.13 2.5870.23

ODSb

0 4.9570.23 2.7870.09

30 5.1170.18 2.6970.12

60 4.9970.12 2.7270.11

90 4.9270.09 2.8170.10

CFU¼colony-forming unit, ND¼no colony-forming unit detected in samples

treated with irradiation dose of 5.0 and 7.0 kGy.

a FDS¼fresh dried sangari.b ODS¼old dried sangari.

P. Joshi et al. / Radiation Physics and Chemistry 80 (2011) 1242–1246 1245

immediately after irradiation there were no differences in totalsugar content between irradiated (0.6–1.8 kGy) and non-irra-diated dates. On the contrary, EI-Sayed and Baeshin (1983) foundno significant effect on sugars, especially the total carbohydrates,i.e. reducing and non-reducing sugars of two varieties of dateseven after storage up to 12 months when the samples wereirradiated at 25 Krad.

Fig. 2 reveals starch content of control as well as irradiatedsamples of FDS and ODS stored for 3 months. The starch contentdegraded from 1.62 to 1.48%, and from 1.52 to 1.16% in bothcontrol and irradiated (7.0 kGy) samples of FDS, respectively, after3 months of storage. While in ODS samples it altered from 1.48 to1.25%, and from 1.32 to 1.08% in both control and the highest doseof irradiation (7.0 kGy), during storage, respectively. Thesechanges might be due to the breakdown of starch into sugarsbecause of irradiation or storage effect. Ananthaswamy et al.(1970) have observed that the amount of damaged starch also ledconcomitantly with the increase in radiation dose to increasedlevels of reducing sugars in wheat. Whereas Azelmat et al. (2006)found that starch content did not decrease significantly in thecontrol and irradiated dates during the initial storage period aftera radiation exposure to 0.6–1.8 kGy doses. While in irradiatedstored samples a significant decrease in the starch content wasobserved. Ajlouni and Hamdy (2006) reported that starch reducedfrom 16.8% to 6% after 16 days following a 500 Krad treatment insweet potato. Lu et al. (2007) studied that starch and texturetended to decrease with increase in dose in sweet potato. Resultsin this study are partially in agreement with these findings andsuggest that the decreased starch amounts recorded were not aresult of treatment. It may be possible that during the storage thestarch content may decrease due to its decomposition.

3.2. Effect of irradiation on total bacterial counts

TBCs of control samples of FDS and ODS were 4.68 and4.95log CFU/g, respectively (Table 2). No significant change wasfound in these counts during the storage of sangari for 3 monthsand the counts after 3 months were 4.66 and 4.92log CFU/g, inFDS and ODS samples, respectively. However, the radiation doseof 2.5 kGy reduced the initial microbial load by 2log cycles in bothFDS and ODS samples. This reduction in TBC remained constantthroughout the storage period of 3 months and there was nosignificant increase in the TBC within this period. Further doses of5 and 7 kGy reduced the total bacterial counts to below detection

0

0.2

0.4

0.6

0.8

1

1.2

1.4

1.6

1.8

2

0

FDS

Star

ch (%

)

0 day 30 day 60 day 90 day

2.5 5 7

Fig. 2. Changes in starch content of control and irradiated fr

limit in both the samples. This can be attributed to the lowmoisture content of these samples. Hitoshi-Ito and Islam (1994)demonstrated that 4 kGy of electron beam irradiation (EBI) wasefficient in reducing the microbial load (coliforms, osmophilicmolds and fungi) in spices (black pepper, turmeric, rosemary andcoriander). The EBI at 3.2 kGy effectively reduced bacteria andmolds, while 7.5 kGy completely decontaminated unhusked ricesamples (Sarrias et al., 2003). Saroj et al. (2007) found that aerobicplate counts for seeds were 2.0–2.6logs CFU/g, which werereduced to 0.9–1.2logs CFU/g on treatment with a 2 kGy radiationdose. Similarly, Gupta et al. (2009) reported that gamma irradia-tion at a dose of 2.5 kGy resulted in 2log reduction in the totalviable counts (105 CFU/g), whereas no microbial load wasrecorded in T. foenum-graecum samples irradiated at 5 kGy.

Pezzutti et al. (2005) reported that irradiation doses between7 and 11 kGy reduced the aerobic plate counts by three log cyclesin onion flakes. Reduction in bacteria and fungi has been achievedin coffee beans at 1 and 5 kGy, respectively (Nemtanu et al.,2005). Ionizing gamma radiation is capable of demolishing someliving cells in a direct or indirect way. Irradiation may affect DNAdirectly or may cause denaturation of proteins, cell death ormutations, which were the major causes of decontamination.Moreover, indirectly formed free radicals such as the hydroxyl

kGYODS

0 2.5 5 7

esh dried sangari and old dried sangari during storage.

P. Joshi et al. / Radiation Physics and Chemistry 80 (2011) 1242–12461246

radical (OHd) also causes reduction in microbial counts in foodsamples (Lado and Yousef, 2002; Gaber 2005).

4. Conclusion

Radiation processing of dried samples of sangari at 2.5–7.0 kGydoes not changes its composition even if it is stored for 3 months.Irradiation of sangari increases total sugar content possibly due tobreakdown of starch content into sugar content and/or owing tostorage period. Total bacterial counts of both freshly dried andold dried sangari were significantly reduced at all the doses(2.5–7.0 kGy). However, a dose of 5 kGy completely decontami-nated both sangari samples after storage. It indicates that theirradiation treatment extends the shelf-life of dried sangari with-out any significant change in the nutritional qualities.

Acknowledgments

This work has been undertaken with the financial supportreceived from Board of Research in Nuclear Science (BRNS),Department of Atomic energy (DAE), Mumbai, India.

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