Impact of gamma irradiation on physicochemical, technological, antioxidant and microbiology properties of whole sorghum flours

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dc.creatorVinicius Tadeu da Veiga Correia
dc.creatorDanielle Fátima D'Angelis
dc.creatorValeria Aparecida Vieira Queiroz
dc.creatorAna Luiza Coeli Cruz Ramos
dc.creatorMaria Clara Coutinho Macedo
dc.creatorRodinei Augusti
dc.creatorJúlio Onésio Ferreira Melo
dc.creatorAndreza Angélica Ferreira
dc.creatorInayara Cristina Alves Lacerda
dc.creatorCamila Argenta Fante
dc.date.accessioned2025-09-02T20:11:50Z
dc.date.accessioned2025-09-09T01:07:20Z
dc.date.available2025-09-02T20:11:50Z
dc.date.issued2023
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.21577/0103-5053.20220097
dc.identifier.issn01035053
dc.identifier.urihttps://hdl.handle.net/1843/84794
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.rightsAcesso Aberto
dc.subjectTecnologia de alimentos
dc.subjectFarinha
dc.subject.otherTecnologia de cereais
dc.subject.otherPreservação de alimentos
dc.subject.otherEspectrometria de massa
dc.subject.otherFarinhas integrais de sorgo
dc.titleImpact of gamma irradiation on physicochemical, technological, antioxidant and microbiology properties of whole sorghum flours
dc.typeArtigo de periódico
local.citation.epage193
local.citation.issue2
local.citation.spage182
local.citation.volume34
local.description.resumoThis 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 bioactive compounds identified by the PS-MS technique.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentICX - DEPARTAMENTO DE QUÍMICA
local.publisher.initialsUFMG
local.url.externahttps://www.scielo.br/j/jbchs/a/qLJTfH6FXgVW57R9Sjswnkk/?format=html&lang=en

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