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Food Chem. 2013 Jun 1;138(2-3):1682-8. doi: 10.1016/j.foodchem.2012.11.105. Epub 2012 Dec 5.

Cyto-genotoxic and oxidative effects of a continuous UV-C treatment of liquid egg products.

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  • 1Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Insvestigaciones Cientificas, Department of Conservation and Quality, Avda. Agustín Escardino 7, 46980 Paterna, Spain. poli.souza@iata.csic.es

Abstract

UV-C treatment of food is a promising non-thermal processing technology to improve food safety and preservation. Most of the chemical constituents of food absorb UV-C light that can lead to chemical modifications and quality changes. This work investigated the effects of UV-C treatment of liquid egg products on lipid, protein oxidations and potential cyto- and genotoxic effects on intestinal epithelial cells in vitro. Egg preparations (egg white, yolk, liquid whole egg) were treated with UV-C (254 nm, volumetric doses between 0 and 115,619 J L(-1)) using a commercial UV-C processing unit equipped with a Dean Flow reactor. UV-C treatment at high doses (from 32,181 J L(-1), about 2 times higher than that needed to inactivate 5 log of relevant microorganisms) showed an increased lipid oxidation in egg yolk and slight effects in liquid whole eggs; this was confirmed by slightly but not statistically significant increased peroxide values. UV-C induced also slight protein damage, characterised by the total sulfhydryl group reduction. These UV-C-induced oxidative modifications in egg preparations however did not cause any increase in the cyto- or genotoxic (DNA strand breaks) effects in intestinal Caco-2 cells.

Copyright © 2012 Elsevier Ltd. All rights reserved.

PMID:
23411298
[PubMed - indexed for MEDLINE]
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