Food irradiation is an efficient technology that can be used to ensure food safety by eliminating insects and pathogens to prolong the shelf life. The process could be applied to fresh or frozen products without affecting the nutritional value. Presently more than 60 countries have adopted the technology. However, the technology adaptation differs from one country to another and, in some cases, consumers’ misunderstanding and lack of acceptance may hinder the technology adaptation process. This review summarizes the development of irradiation treatment worldwide and consumer attitudes towards the introduction of this technology. Also, the wholesomeness, beneficial effects, and regulation of irradiation are assessed.

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International audienceThe research described herein shows the treatment of cellulose nanocrystals (CNCs) led to antioxidant properties after 2 h of interaction with a redox pair—hydrogen peroxide (H2O2) and ascorbic acid (AA)—and 20 kGy irradiation. This procedure enhanced the surface of CNCs to react for 24 h with the antioxidant gallic acid (GA) at different mass ratios of CNC/GA (R=0.66 and 8). Each step of the modification was evaluated, but optimal results were found on CNC-H2O2-AA-γ-GA. Different analysis such as Fourier transform infrared spectroscopy exposed the apparition of a new band at 1730 cm−1, which can be explained by the formation of carbonyl groups on CNC. By studying the ultraviolet spectra of the different solutions, it was noticed that at wavelengths ∼290-nm intensity increases, showing a possible formation of aldehyde and carboxylic acids groups. This latter group was evaluated via conductometric titration, observing that CNC-H2O2-AA-γ-GA possesses 132 mmol COOH/kg and 8 mM Trolox eq/mL solution. A reduction in the thermal stability of CNC-H2O2-AA-γ-GA was found with thermogravimetric analysis, which confirms changes to the CNC surface. A 20% solution of the modified CNC-H2O2-AA-γ-GA was introduced onto a gellan gum matrix to create antioxidant film applications and enhanced mechanical properties. Improved (p≤0.05) tensile strength, tensile modulus, and water vapor permeability were observed with a decrease at the elongation at break in the film packaging formulation

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The edible coating has been used for covering fruits and vegetables, bringing surface protection, and extending product shelf‐life. Due to the outstanding properties, nanomaterials have become a part of the packaging/coating new generation, demonstrating improvements in the barrier capacity of materials starting from construction products to the food industry. In the food industry, on the other hand, Agaricus bisporus mushrooms have a limited shelf‐life from 1 to 3 days because of their high respiration rate and enzymatic browning. With the aim to reduce these two parameters and prevent rapid senescence, the objective of this study was to incorporate a natural source of nanomaterials (cellulose nanocrystals (CNCs) into a gellan gum‐based coating and sprayed the surface of the mushrooms with the coating material. To evaluate the effect of CNCs, oxygen consumption, carbon dioxide production rate, and color change were recorded during the mushroom storage at 4 ± 1 °C. Results showed that all coatings were able to decrease total color change (ΔE) of mushrooms from 12 to 8 at day 10 when the coating was applied in all samples compared to control. In addition, significant differences were observed in the respiration rate when CNCs were added to the mushrooms. Oxygen consumption results exhibited a 44 mL O2/kg · day production at day 5 with 20% CNCs compared to 269 mL O2/kg · day observed in noncoated samples. This trend was similarly observed in the carbon dioxide production rate.Practical ApplicationWith this research, it was remarkable to see the presence of CNCs in the coating solution reduced the respiration rate and increased the shelf‐life of mushrooms. Similar applications can be industrially scaled‐up to protect fruits and vegetables by CNCs‐based coating or packaging materials. A variety of sustainable materials are available nowadays that serve as packaging matrix, and scientists are working on expanding the compatibility of these nanomaterials. In addition, it has been studied that CNCs enhance the degradation of polymers, an effort that many companies are making to reduce the environmental impact in their products.