Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light as Sterilizer in Vegetables (ISO 15714:2019)

Valdrin Beluli

doi:10.1501/nuclear_0000000052

TR EN

Öz

Son zamanlarda Avrupa Birliği'nde (AB) UV radyasyonu neredeyse birçok endüstriyel açıdan kullanılmaktadır ve sterilizasyon için kimyasal maddelerin yerini almaktadır. Gıda ürünlerinin kalitesi gıda teknolojisindeki en büyük zorluklardan biridir. Araştırmacılar, bu alanda mikroorganizmalardan sebzelerin (patates, domates, salatalık) sterilizasyonunda gıda ürünlerine daha yüksek kalite sağlamak için araştırma yapıyorlar. Bu yöntem, gıda endüstrisinde yüksek bir sterilizasyon oranına sahiptir. Ana sorun, amino grubu (-NH2) fizyonunda ışınların esansiyel amino asit tarafından derin nüfuz etmesidir. Bizim sayımızda patates, domates ve salatalıkta incelenen esansiyel amino asitler şunlardır: Arginin, Glutamin, Treonin, Valin, Lizin, İzolösin, Histidin, Lösin, Aspartik asit, Prolin, Histidin, Alanin ve Serin. Amin grubunun esansiyel amino asitlerden fisyonu, kovalent kimyasal bağlarda bir ara madde oluşturmak için 200 nm dalga boyunda bir UV-C spektrum ışınlaması kullanır. Bu enerji, sebze derilerinde karboksilik asitler oluşturan C-NH2 bağını kırmak için yeterlidir ve bu, yiyeceklerin raf ömrünü kısaltır. Çalışmamıza göre, 600 kj/mol enerjili 200

Anahtar Kelimeler

Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light as Sterilizer in Vegetables (ISO 15714:2019)

Abstract

Recently UV radiation in the European Union (EU) is being used almost in many industrial aspects and is replacing chemical substances for sterilization. The quality of food products is one of the biggest challenges in food technology. Researchers have been researching in this field to provide a higher quality to food products in the sterilization of vegetables (potato, tomato, cucumber) from microorganisms. This method has a high rate of sterilization in the food industry. The main problem is that the deep penetration of the rays from photochemical reactions in the amino group (-NH2) fission by the essential amino acid. In our issue the essential amino acids that have been studied in potatoes, tomatoes and cucumber are: Arginine, Glutamine, Threonine, Valine, Lysine, Isoleucine, Histidine, Leucine, Aspartic acid, Proline, Histidine, Alanine and Serine. The fission of the amine group from the essential amino acids uses a UV-C spectrum irradiation at 200 nm wavelength to form an intermediate in the covalent chemical bonds. This energy is sufficient to break the C-NH2 bond forming carboxylic acids in vegetable skins and this lowers the shelf life of food. According to our study we have concluded that 200 nm radiation with an energy of 600 kj/mol causes high potential of photochemical reactions.

Keywords

Destekleyen Kurum

//

Proje Numarası

///

Teşekkür

//////

Kaynakça

[1]. V. Beluli, A. Kaso. “Destruction of DNA Through Ultraviolet Radiation (UV-C, UV-B, UVA-2, UVA-1) in the Sterilization of Polymer Packaging (ISO: 1043 - PET, LDPE, HDPE) in Fermented Milk Products”. Journal of Nuclear Sciences, 6 (1), 8-16, (2019).
[2]. Y. Pan, H. Zu. “Effect of UV-C Radiation on the Quality of Fresh-cut Pineapples. The Second SREE Conference on Engineering Modelling and Simulation”. Procedia Engineering - Elsevier, 12, 113 – 119, (2012).
[3]. T. N. Koutchma, L. J. Forney, C. I. Moraru. “Ultraviolet Light in Food Technology Principles and Applications” p. 1, USA, (2009)
[4]. UV Process Technology, High-intensity UV light for Disinfection of packaging materials, Heraeus Noblelight GmbH (2011). Heraeus Noblelight's Premium UV module http://www.cosmouv.co.nz/site/cosmographics/files/Heraeus%20Premium%20Module.pdf. Date of access: 01.02.2020
[5]. L.S. Andrews, M. Ahmedna, R.M. Grodner, J.A. Liuzzo, S.P. Murano, E.A. Murano, R.M. Rao, S. Shane, P.W. Wilson. “Reviews of Environmental Contamination and Toxicology” (p. 2). New York, USA. p .2, (1998)
[6]. T. Shen, X. Dai, D. Zhang, W. Wang, Y. Feng. “ZnO Composite Graphene Coating Micro-Fiber Interferometer for Ultraviolet Detection”. Sensors, 20 (5), 1-8, (2020)
[7]. American Cancer Society, Ultraviolet (UV) Radiation (2019). https://www.cancer.org/cancer/cancer-causes/radiation-exposure/uv-radiation.html. Date of access: 16.03.2020
[8]. M. Majeed, S. Majeed, R. Jain, L. Mundkur, H.R. Rajalakshmi, P. Lad, P.A. Neupane. “Randomized Study to Determine the Sun Protection Factor of Natural Pterostilbene from Pterocarpus Marsupium”. Cosmetics. 7(1), 1-13, (2020)

[9]. R. Troja. “Kimia dhe Teknologjia Ushqimore”, Universiteti i Tiranës, Tiranë, p. 31, (2001)
[10]. H.G. Warsewicz, W. Laskowski, O. Kulykovets, A.K. Chylak, M. Czeczotko, K. Rejman. “Food Products as Sources of Protein and Amino Acids-The Case of Poland”. Nutrients, 10 (12), 1-20, (2018)
[11]. N. Omran. “Nutritional value of some Egyptian sea cucumbers”. African Journal of Biotechnology, 2 (35), 5466-5472, (2013)
[12]. N.J. Drouliscos. “Nutritional evaluation of the protein of dried tomato pomace in the rat”. Cambridge University Press, 36 (3), 449-456, (2017)
[13]. P. Ježek, J. Hlušek, T. Lošák, M. Jůzl, P. Elzner, S. Kráčmar, F. Buňka, A. Martensson. “Effect of foliar application of selenium on the content of se-lected amino acids in potato tubers (Solanum tuberosum L.)”. Plant Soil and Environment. 57 (7), 315-320, (2011)
[14]. A. Trebicka. “Biokimia”, Universiteti i Tiranës, Tiranë p. 23, (2012).
[15]. T. Koutchma. “UV Applications for Fluid Foods”. Academic Press is an imprint of Elsevier. London, UK, p. 3, (2014)
[16]. S.S. Block. “Disinfection, Sterilization, and Preservation” 4th ed, USA, pp. 823-824, (2001)
[17]. J.M. Jay. “Modern Food Microbiology”, Boston, USA, p. 304, (1998)
[18]. J. Ahmed, N. Seyhun, H.S. Ramaswamy, G. Luciano. “Dielectric Properties of Potato Puree in Microwave Frequency Range as Influenced by Concentration and Temperature”. International Journal of Food Properties, 12 (4), 896-909, (2009)
[19]. J. Peng, J. Tang, Y. Jiao, S.G. Bohnet, D.M. Barrett. “Dielectric properties of tomatoes assisting in the development of microwave pasteurization and sterilization processes”. LWT - Food Science and Technology, 54 (2), 367-376, (2013)
[20]. R. Wang, M. Zhang, A.S. Mujumdar, H. Jiang. “Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slice”. Journal of Food Engineering, 106 (4), 290-297, (2011)
[21]. V. Ramamurthy. Achiral Zeolites as Reaction Media for Chiral Photochemistry. Molecules, 24 (19), 1-19, (2019)
[22]. F. Lima, K. Vieira, M. Santos, P.M. de Souza. “Effects of Radiation Technologies on Food Nutritional Quality”. Descriptive Food Science, 1-17, (2018)

Ayrıntılar

Birincil Dil

İngilizce

Konular

Mühendislik

Bölüm

Derleme

Yazarlar

Valdrin Beluli ^*
0000-0003-1234-6888
Kosovo

Yayımlanma Tarihi

30 Aralık 2020

Gönderilme Tarihi

6 Ekim 2020

Kabul Tarihi

24 Aralık 2020

Yayımlandığı Sayı

Yıl 2019 Cilt: 6 Sayı: 2

DOI

https://doi.org/10.1501/nuclear_0000000052

IZ

https://izlik.org/JA39LT79PF

Kaynak Göster

RIS / Bibtex

APA

Beluli, V. (2020). Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light as Sterilizer in Vegetables (ISO 15714:2019). Journal of Nuclear Sciences, 6(2), 34-43. https://doi.org/10.1501/nuclear_0000000052

AMA

1.Beluli V. Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light as Sterilizer in Vegetables (ISO 15714:2019). Journal of Nuclear Sciences. 2020;6(2):34-43. doi:10.1501/nuclear_0000000052

Chicago

Beluli, Valdrin. 2020. “Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light as Sterilizer in Vegetables (ISO 15714:2019)”. Journal of Nuclear Sciences 6 (2): 34-43. https://doi.org/10.1501/nuclear_0000000052.

EndNote

Beluli V (01 Aralık 2020) Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light as Sterilizer in Vegetables (ISO 15714:2019). Journal of Nuclear Sciences 6 2 34–43.

IEEE

[1]V. Beluli, “Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light as Sterilizer in Vegetables (ISO 15714:2019)”, Journal of Nuclear Sciences, c. 6, sy 2, ss. 34–43, Ara. 2020, doi: 10.1501/nuclear_0000000052.

ISNAD

Beluli, Valdrin. “Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light as Sterilizer in Vegetables (ISO 15714:2019)”. Journal of Nuclear Sciences 6/2 (01 Aralık 2020): 34-43. https://doi.org/10.1501/nuclear_0000000052.

JAMA

1.Beluli V. Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light as Sterilizer in Vegetables (ISO 15714:2019). Journal of Nuclear Sciences. 2020;6:34–43.

MLA

Beluli, Valdrin. “Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light as Sterilizer in Vegetables (ISO 15714:2019)”. Journal of Nuclear Sciences, c. 6, sy 2, Aralık 2020, ss. 34-43, doi:10.1501/nuclear_0000000052.

Vancouver

1.Valdrin Beluli. Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light as Sterilizer in Vegetables (ISO 15714:2019). Journal of Nuclear Sciences. 01 Aralık 2020;6(2):34-43. doi:10.1501/nuclear_0000000052