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

Abstract

Sterilization of fruits and vegetables in the field of food technology can be seen as a good tool to guarantee a better product on the market for consumers, but often radiation can have different effects on food products. Researchers have been studied in this field to provide a higher quality to food products in the sterilization of vegetables (potato, tomato, cucumber) eliminated 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. 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 are still great issue. 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 research we have concluded that 200 nm radiation with an energy of 600 kJ/mol causes high potential of photochemical reactions. UV penetration varies depending on the wavelength and type of vegetable. Penetration (Z) of UV rays on potatoes with wavelength (λ) are: UV-C [λ (200-280) nm, Z (1.606 - 2.248) nm], UV-B [λ (280-320) nm and Z (2.208– 2.57) nm], UVA2 [λ (320-340) nm and Z (2.57-2.73) nm], UV-A1 [λ (340-400) nm and Z (2.73-3.21)]. Penetration (Z) of UV rays on tomatoes with wavelength (λ) are: [ λ (280-320) nm and Z (3.45-4.84) nm], UV-B [λ (280-320) nm, Z (4.84 – 5.53) nm], UV-A2 [λ (320-340) nm and Z (5.53-5.87) nm], UV-A1 [λ (340-400) nm and Z (5.87-6.91) nm]. Penetration (Z) of UV rays on cucumbers with wavelength (λ): UV-C [λ (200-280) nm and Z (3.41-4.77) nm], UV-B [λ (280-320) nm and Z (4.77-5.45)], UV-A2 [λ (320-340) nm and Z (5.45-5.79) nm], UV-A1 [λ (340-400) nm and Z (5.79-6.82) nm].