DÉBORA CHRISTINA  SALUM

DÉBORA CHRISTINA SALUM

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Advances between e-beams and sup(60)Co applications in soybeam grains
2007 - FANARO, G.B.; SALUM, D.C.; NUNES, T.C.F.; FURGERI, C.; RELA, P.; VILLAVICENCIO, A.L.C.H.
Soybean is the most important oleaginous cultivated in the whole world and generates income of billions of dollar, direct and indirectly and its nutrients become basic for the feeding human being, beyond its byproducts, that offer great diversities of products for the nourishing industry. Between the main factors that limit the attainment of high incomes, are the illnesses caused by microrganism like fungi, bacteria, and viruses that, in general, are difficult to control and cause damages of billions of dollar every year. An alternative to minimize the losses is preserving the grains through the irradiation and then, the use of electron accelerator is indicated, therefore its advantage for exporting industria of grains in relation to the irradiators for 60Co is basic. This work aims to compare the effects of the radiation through viscosimetry, DNA Comet Assay and Cooking time techniques in soybean grains at doses 0, 2.0, 4.0, 6.0kGy irradiated at e-beam accelerator - Radiation Dynamics (Radiation Dinamics Co. model JOB, New York, USA), 1.5 MeV-25mA with the lower energy and in a 60Co source, Gammacell 220 (A.E.C. Ltda) in ambient temperature.
Sensorial analysis of peanuts processed by e-beam
2007 - SILVA, PRISCILA V.; FURGERI, CAMILO; SALUM, DEBORA C.; ROGOVSCHI, VLADIMIR D.; VILLAVICENCIO, ANNA L.C.H.
Decontamination of biological ferment by gamma radiation
2007 - SABUNDJIAN, INGRID T.; SALUM, DEBORA C.; SILVA, PRISCILA V.; FURGERI, CAMILO; DUARTE, RENATO C.; VILLAVICENCIO, ANNA L.C.H.
Sensorial effects of gamma radiation processing in cinamom (Laurus cinnamomum) and nut MEG (Myristic fragans)
2007 - SALUM, DEBORA C.; SABUNDJIAN, INGRID T.; SILVA, PRISCILA V.; FURGERI, CAMILO; PURGATTO, EDUARDO; VILLAVICENCIO, ANNA L.C.H.
Evaluation of sensorial analysis in mate (Ilex paraguariensis) processed by gamma radiation
2007 - FURGERI, CAMILO; SABUNDJIAN, INGRID T.; SILVA, PRISCILA V.; SALUM, DEBORA C.; BASTOS, DEBORAH H.M.; VILLAVICENCIO, ANNA L.C.H.
Determination of volatiles produced during radiation processing in Laurus cinnamomum
2009 - SALUM, D.C.; ARAUJO, M.M.; FANARO, G.B.; PURGATTO, E.; VILLAVICENCIO, A.L.C.H.
In order to protect food from pathogenic microorganisms as well as increase its shelf-life, while keeping sensorial properties (e.g., odor and taste), which are important properties required by spice buyers, it is necessary to analyze volatile formation from irradiation of medicinal and food herbs. Possible changes in the odor of these herbs are evaluated by characterizing different radiation doses and effects on sensorial properties, in order to allow better application of the irradiation technology. The aim of the present study was to analyze volatile formation on cinnamon (Laurus cinnamomum) samples after gamma irradiation. These samples were irradiated into plastic packages using a 60Co facility. Radiation doses applied were 0, 5, 10, 15, 20 and 25 kGy. For the analysis of the samples, solid-phase microextraction (SPME) was applied, while for the analysis of volatile compounds, CG/MS. Spice irradiation showed the highest decrease in volatile compounds. For L. cinnamomum, the irradiation decreased volatile compounds by nearly 56% and 89.5%, respectively, comparing to volatile from a sample which had not been previously irradiated.
Effects of the ionizing radiations, freezing and thawing duration on chicken liver cells quality
2009 - DUARTE, R.C.; ARAUJO, M.M.; SALUM, D.C.; MARCHIONI, E.; VILLAVICENCIO, A.L.C.H.
All food storage processes modify the food. Irradiation reduces and could stop cell division, avoid infestation, reduce contamination and delay food decomposition. The cold chain is a succession of steps which maintains the food at low temperature. Defrosted food shall never be frozen again, the best way being to consume it quickly then avoiding multiplication and acceleration of microbial growth, which causes decay and nutrients damage. The Comet Assay indicates DNA damage and can then be used to control the overall quality of the food and in a certain extent to evaluate the damage caused by irradiation and storage on liver chicken cells. In this work, different thawing temperatures and radiation doses were checked to establish a "DNA damage index" by using the Comet Assay. Samples were irradiated in a 60Co irradiator with 1.5, 3.0 and 4.5 kGy radiation doses. Our results showed that no intact cells were detected in frozen samples: however, irradiated liver samples in natura showed some intact cells depending on the applied radiation doses.