Araştırma Makalesi
Destruction of DNA Through Ultraviolet Radiation (UV-C, UV-B, UVA-2, UVA1) in the Sterilization of Polymer Packaging (ISO: 1043 - PET, LDPE, HDPE) in Fermented Milk Products
Öz
Recently UV radiation in the European Union (EU) is
being used almost in every industry and is replacing chemical substances for
sterilization. UV sterilization in polymers used as packaging in the dairy
industry in fermented products is necessary. UV-C radiation in the spectrum
(200-280 nm) is most suitable for creating DNA defects for the purpose of
destruction of hydrogen bond and amine bond between pyrimidine bases and the
formation of highly stable covalent bonds in DNA. The quality of food products
is one of the biggest challenges in food technology. As a researcher we have
been researching in this field to provide a higher quality to food products in
the sterilization of packaging (PET, LDPE, HDPE) from microorganisms. During
the research we have found that the combination of ultraviolet (UV) and
hydrogen peroxide (H2O2) are the strongest guarantors in
the destruction of microorganisms and the formation of major defect in DNA.
Anahtar Kelimeler
Ultraviolet (UV) DNA hydrogen and amine bonds purine bases covalent bonds sterilization polymer packing
Destekleyen Kurum
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Proje Numarası
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Teşekkür
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Kaynakça
- [1]. S. Malja, F. Hasani, B. Daci. “Radiokimia”, Prishtinë, pp. 219, 243, (2014).[2]. M. Oliviero, M. Stanzione, M. D’Auria, L. Sorrentino, S. Iannace, L. Verdolotti. “Vegetable Tannin as a Sustainable UV Stabilizer for Polyurethane Foams. Polymers”. 11(3):480, (2019). https://doi.org/10.3390/polym11030480[3]. R. Troja. “Kimia dhe Teknologjia Ushqimore”, Universiteti i Tiranës, Tiranë, pp. 7, 92, 258, (2001).[4]. A. Bruno, A. Sandionigi, G. Agostinetto, L. Bernabovi, J. Frigerio, Casiraghi M, Labra M. Food Tracking Perspective. “DNA Metabarcoding to Identify Plant Composition in Complex and Processed Food Products”. Genes. 10(3):248. (2019) https://doi.org/10.3390/genes10030248[5]. A. C. Camargo, M.V.C. Cossi, W.P. Silva, L. S. Bersot, M. Landgraf, J. Baranyi, B.D. Franco, N. Luís Augusto. “Microbiological Testing for the Proper Assessment of the Hygiene Status of Beef Carcasses”. Microorganisms. 7(3):86, (2019). https://doi.org/10.3390/microorganisms7030086[6]. R. Talon, M. Zagorec. Special Issue. “Beneficial Microorganisms for Food Manufacturing—Fermented and Biopreserved Foods and Beverages”. Microorganisms. 5(4):71, (2017). https://doi.org/10.3390/microorganisms5040071[7]. M. B. Marcó, S. Moineau, A. Quiberoni. “Bacteriophages and dairy fermentations”. Bacteriophage, Jul 1; 2(3): 149–158, (2012). https://doi.org/ 10.4161/bact.21868[8]. L. Shabani. “Mikrobiologjia e Ushqimeve të Fermentuara”. Universiteti i Tiranës, Tiranë, p. 103, (2010).[9]. V. Beluli, S. Hajdini, D. Ramadani, S. Salihu. “Absorbimi dhe lirimi i joneve të hidrogjenit nga koenzimi NAD dhe FAD në kulturat sarter të streptococcus thermophilus dhe lactobacillus bulgaricus në fermentimin e qumështit”. Universiteti i Tiranës - Buletini i Shkencave të Natyrës (BSHN) 26/2018, pp. 252-265, (2018).[10]. N.F. Fazilah, N.H. Hamidon, A.B. Ariff, M.E. Khayat, H. Wasoh, M. Halim. “Microencapsulation of Lactococcus lactis Gh1 with Gum Arabic and Synsepalum dulcificum via Spray Drying for Potential Inclusion in Functional Yogurt”. Molecules. 24(7):1422, (2019) https://doi.org/10.3390/molecules24071422.[11]. Ş. Şenol, E. Akyol. “Study on the preparation and drug release property of Modified PEG-DA based hydrogels”. Journal of the Turkish Chemical Society, Section A: Chemistry, 6 (1), 1-14, (2019) doi: 10.18596/jotcsa.485817[12]. S. Drushku, E. Liqo. “Materialet Plastike”, Universiteti i Tiranës, Tiranë, p. 179, (2016).[13]. P. Sormunen, T. Kärki. “Compression Molded Thermoplastic Composites Entirely Made of Recycled Materials”. Sustainability. 11(3):631, (2019). https://doi.org/10.3390/su11030631[14]. S.Z. Ahmed Dabbak, H.A. Illias, B.C. Ang, N.A. Abdul Latiff, M.ZH. Makmud. “Electrical Properties of Polyethylene/Polypropylene Compounds for High-Voltage Insulation”. Energies. 11(6):1448, (2018). https://doi.org/10.3390/en11061448[15]. I. Majid, G. Ahmad, N. Shuaib Mohammad, D. Vikas Nanda. “Novel food packaging technologies”, Innovations and future prospective. Journal of the Saudi Society of Agricultural Sciences. Volume 17, Issue 4: 454-462, (2018). https://doi.org/10.1016/j.jssas.2016.11.003[16]. B. Ozen, J. D. Floros. “Effects of food processing techniques of packaging materials”, February 2001 Trends in Food Science & Technology (Elsevier) 12(2):60-67. (2007). DOI: 10.1016/S0924-2244(01)00053-X[17]. K. S. Marsh, B. Bugusu T. Tarver. “Food packaging and its environmental impact”. Food Technology , 61(4):46-50, (2007).[18].URL:1.http://www.cosmouv.co.nz/site/cosmographics/files//Heraeus%20Premium%20Module.pdf (21.04.2019)[19]. E. Linley, P. Stephen, D.G. McDonnel, C. Simons, J.Y. Maillard. “Use of hydrogen peroxide as a biocide: new consideration of its mechanisms of biocidal action”. Journal of Antimicrobial Chemotherapy, Volume 67, Issue 7: 1589–1596, (2012). https://doi.org/10.1093/jac/dks129[20]. B. Juven, M. Pierson. “Antibacterial Effects of Hydrogen Peroxide and Methods for Its Detection and Quantitation”. Journal of Food Protection: Vol. 59, No. 11, pp. 1233-1241, (1996). https://doi.org/10.4315/0362-028X-59.11.1233[21]. R. Lacey, G. Walker. “Provision and control of water for healthcare purposes”. Decontamination in Hospitals and Healthcare: 254-298, (2014). https://doi.org/10.1533/9780857096692.2.254[22]. J.S. Reidmiller, J.D. Baldeck, G.C. Rutherford, RE. Marquis. “Characterization of UV-peroxide killing of bacterial spores. Journal Food Protection”. Jul;66(7):1233-40, (2003).[23]. I. Ostrov, T. Paz, M. “Shemesh. Robust Biofilm-Forming Bacillus Isolates from the Dairy Environment Demonstrate an Enhanced Resistance to Cleaning-in-Place Procedures”. Foods. 8(4):134. (2019). https://doi.org/10.3390/foods8040134[24]. I.A. Ansari MD, A.K. Datta. (2003). “An Overview of Sterilization Methods for Packaging Materials Used in Aseptic Packaging Systems”. Food and Bioproducts Processing (Elsevier). Volume 81, Issue 1: 57-65. https://doi.org/10.1205/096030803765208670[25]. Choudhary. R, Bandla. S. (2012): “Ultraviolet Pasteurization for Food Industry”. International Journal of Food Science and Nutrition Engineering. 2(1): 12-15. doi: 10.5923/j.food.20120201.03[26]. H. Qerimi. “Biokimia”, Universiteti i Prishtinës, Kosovë, pp. 16, 79, (2012)[27]. Y. Halimi. “Biofizika”. Universiteti i Mitrovicës, Kosovë, p. 184, (2011).[28]. P. Atkins, T. Overton, J. Rourke, M. Weller, F. Armstrong. “Inorganic Chemistry”. ed 4, Oxford Press University, p. 711, (2009). [29]. N. Beadini. “Biologjia Qelizore”. Universiteti i Tetovës, Maqedoni, p. 117, (2010).[30]. J. McMurry. “Kimia Organike”, SHBA, p. 742, (2014).[31]. URL:2. https://www.lit-uv.com/technology/ (28.03.2018)[32]. M. Plakolli. “Mikrobiologjia e Përgjithshme”, Universiteti i Prishtinës, Kosovë, p. 47, (2001)[33]. B. Kamberi. “Bazat Teorike së Kimisë të Përgjithshme dhe Inorganike”, Universiteti i Prishtinës, Prishtinë, p. 357, (1997).[34]. A. Trebicka. “Biokimia”, Universiteti i Tiranës, Tiranë, p. 11, (2012).[35]. A.G. Bacu. “Baza të Bioteknologjisë Molekulare”, Universiteti i Tiranës, pp. 23, 24, (2018).[36]. URL:3. https://fineartamerica.com/featured/2-salmonella-bacteria-sem-.html (23.04.2019)[37]. URL:4. https://en.wikipedia.org/wiki/Escherichia_coli_O157:H7 (23.04.2019)
Yıl 2019,
Cilt: 6 Sayı: 1, 8 - 16, 26.12.2019
Öz
Proje Numarası
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Kaynakça
- [1]. S. Malja, F. Hasani, B. Daci. “Radiokimia”, Prishtinë, pp. 219, 243, (2014).[2]. M. Oliviero, M. Stanzione, M. D’Auria, L. Sorrentino, S. Iannace, L. Verdolotti. “Vegetable Tannin as a Sustainable UV Stabilizer for Polyurethane Foams. Polymers”. 11(3):480, (2019). https://doi.org/10.3390/polym11030480[3]. R. Troja. “Kimia dhe Teknologjia Ushqimore”, Universiteti i Tiranës, Tiranë, pp. 7, 92, 258, (2001).[4]. A. Bruno, A. Sandionigi, G. Agostinetto, L. Bernabovi, J. Frigerio, Casiraghi M, Labra M. Food Tracking Perspective. “DNA Metabarcoding to Identify Plant Composition in Complex and Processed Food Products”. Genes. 10(3):248. (2019) https://doi.org/10.3390/genes10030248[5]. A. C. Camargo, M.V.C. Cossi, W.P. Silva, L. S. Bersot, M. Landgraf, J. Baranyi, B.D. Franco, N. Luís Augusto. “Microbiological Testing for the Proper Assessment of the Hygiene Status of Beef Carcasses”. Microorganisms. 7(3):86, (2019). https://doi.org/10.3390/microorganisms7030086[6]. R. Talon, M. Zagorec. Special Issue. “Beneficial Microorganisms for Food Manufacturing—Fermented and Biopreserved Foods and Beverages”. Microorganisms. 5(4):71, (2017). https://doi.org/10.3390/microorganisms5040071[7]. M. B. Marcó, S. Moineau, A. Quiberoni. “Bacteriophages and dairy fermentations”. Bacteriophage, Jul 1; 2(3): 149–158, (2012). https://doi.org/ 10.4161/bact.21868[8]. L. Shabani. “Mikrobiologjia e Ushqimeve të Fermentuara”. Universiteti i Tiranës, Tiranë, p. 103, (2010).[9]. V. Beluli, S. Hajdini, D. Ramadani, S. Salihu. “Absorbimi dhe lirimi i joneve të hidrogjenit nga koenzimi NAD dhe FAD në kulturat sarter të streptococcus thermophilus dhe lactobacillus bulgaricus në fermentimin e qumështit”. Universiteti i Tiranës - Buletini i Shkencave të Natyrës (BSHN) 26/2018, pp. 252-265, (2018).[10]. N.F. Fazilah, N.H. Hamidon, A.B. Ariff, M.E. Khayat, H. Wasoh, M. Halim. “Microencapsulation of Lactococcus lactis Gh1 with Gum Arabic and Synsepalum dulcificum via Spray Drying for Potential Inclusion in Functional Yogurt”. Molecules. 24(7):1422, (2019) https://doi.org/10.3390/molecules24071422.[11]. Ş. Şenol, E. Akyol. “Study on the preparation and drug release property of Modified PEG-DA based hydrogels”. Journal of the Turkish Chemical Society, Section A: Chemistry, 6 (1), 1-14, (2019) doi: 10.18596/jotcsa.485817[12]. S. Drushku, E. Liqo. “Materialet Plastike”, Universiteti i Tiranës, Tiranë, p. 179, (2016).[13]. P. Sormunen, T. Kärki. “Compression Molded Thermoplastic Composites Entirely Made of Recycled Materials”. Sustainability. 11(3):631, (2019). https://doi.org/10.3390/su11030631[14]. S.Z. Ahmed Dabbak, H.A. Illias, B.C. Ang, N.A. Abdul Latiff, M.ZH. Makmud. “Electrical Properties of Polyethylene/Polypropylene Compounds for High-Voltage Insulation”. Energies. 11(6):1448, (2018). https://doi.org/10.3390/en11061448[15]. I. Majid, G. Ahmad, N. Shuaib Mohammad, D. Vikas Nanda. “Novel food packaging technologies”, Innovations and future prospective. Journal of the Saudi Society of Agricultural Sciences. Volume 17, Issue 4: 454-462, (2018). https://doi.org/10.1016/j.jssas.2016.11.003[16]. B. Ozen, J. D. Floros. “Effects of food processing techniques of packaging materials”, February 2001 Trends in Food Science & Technology (Elsevier) 12(2):60-67. (2007). DOI: 10.1016/S0924-2244(01)00053-X[17]. K. S. Marsh, B. Bugusu T. Tarver. “Food packaging and its environmental impact”. Food Technology , 61(4):46-50, (2007).[18].URL:1.http://www.cosmouv.co.nz/site/cosmographics/files//Heraeus%20Premium%20Module.pdf (21.04.2019)[19]. E. Linley, P. Stephen, D.G. McDonnel, C. Simons, J.Y. Maillard. “Use of hydrogen peroxide as a biocide: new consideration of its mechanisms of biocidal action”. Journal of Antimicrobial Chemotherapy, Volume 67, Issue 7: 1589–1596, (2012). https://doi.org/10.1093/jac/dks129[20]. B. Juven, M. Pierson. “Antibacterial Effects of Hydrogen Peroxide and Methods for Its Detection and Quantitation”. Journal of Food Protection: Vol. 59, No. 11, pp. 1233-1241, (1996). https://doi.org/10.4315/0362-028X-59.11.1233[21]. R. Lacey, G. Walker. “Provision and control of water for healthcare purposes”. Decontamination in Hospitals and Healthcare: 254-298, (2014). https://doi.org/10.1533/9780857096692.2.254[22]. J.S. Reidmiller, J.D. Baldeck, G.C. Rutherford, RE. Marquis. “Characterization of UV-peroxide killing of bacterial spores. Journal Food Protection”. Jul;66(7):1233-40, (2003).[23]. I. Ostrov, T. Paz, M. “Shemesh. Robust Biofilm-Forming Bacillus Isolates from the Dairy Environment Demonstrate an Enhanced Resistance to Cleaning-in-Place Procedures”. Foods. 8(4):134. (2019). https://doi.org/10.3390/foods8040134[24]. I.A. Ansari MD, A.K. Datta. (2003). “An Overview of Sterilization Methods for Packaging Materials Used in Aseptic Packaging Systems”. Food and Bioproducts Processing (Elsevier). Volume 81, Issue 1: 57-65. https://doi.org/10.1205/096030803765208670[25]. Choudhary. R, Bandla. S. (2012): “Ultraviolet Pasteurization for Food Industry”. International Journal of Food Science and Nutrition Engineering. 2(1): 12-15. doi: 10.5923/j.food.20120201.03[26]. H. Qerimi. “Biokimia”, Universiteti i Prishtinës, Kosovë, pp. 16, 79, (2012)[27]. Y. Halimi. “Biofizika”. Universiteti i Mitrovicës, Kosovë, p. 184, (2011).[28]. P. Atkins, T. Overton, J. Rourke, M. Weller, F. Armstrong. “Inorganic Chemistry”. ed 4, Oxford Press University, p. 711, (2009). [29]. N. Beadini. “Biologjia Qelizore”. Universiteti i Tetovës, Maqedoni, p. 117, (2010).[30]. J. McMurry. “Kimia Organike”, SHBA, p. 742, (2014).[31]. URL:2. https://www.lit-uv.com/technology/ (28.03.2018)[32]. M. Plakolli. “Mikrobiologjia e Përgjithshme”, Universiteti i Prishtinës, Kosovë, p. 47, (2001)[33]. B. Kamberi. “Bazat Teorike së Kimisë të Përgjithshme dhe Inorganike”, Universiteti i Prishtinës, Prishtinë, p. 357, (1997).[34]. A. Trebicka. “Biokimia”, Universiteti i Tiranës, Tiranë, p. 11, (2012).[35]. A.G. Bacu. “Baza të Bioteknologjisë Molekulare”, Universiteti i Tiranës, pp. 23, 24, (2018).[36]. URL:3. https://fineartamerica.com/featured/2-salmonella-bacteria-sem-.html (23.04.2019)[37]. URL:4. https://en.wikipedia.org/wiki/Escherichia_coli_O157:H7 (23.04.2019)
Toplam 1 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Mühendislik |
| Bölüm | Articles |
| Yazarlar | |
| Proje Numarası | ///// |
| Yayımlanma Tarihi | 26 Aralık 2019 |
| Gönderilme Tarihi | 4 Mayıs 2019 |
| Yayımlandığı Sayı | Yıl 2019Cilt: 6 Sayı: 1 |