Gamma irradiation of clove: level of trapped radicals and effects on bioactive composition

Gaspar, E.; Santana, Juan Carlos; Santos, Pedro M.P.; Telo, João P.; Vieira, Abel J. S. C.

doi:10.1002/jsfa.9351

Cited by 16 publications

(6 citation statements)

References 29 publications

(49 reference statements)

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“…Irradiation of raw pistachios (1, 2 and 3 kGy) as a decontamination treatment did not cause significant changes in texture, odor, color nor flavor (Al-Bachir, 2015). Verde et al (2013) contested that physicochemical and sensorial properties of non-irradiated and irradiated raspberries were quite similar during storage time, which is in agreement with Gaspar et al (2019).…”

Section: Irradiationsupporting

confidence: 65%

Overview of irradiation: advantages to foods of plant origin

Vinha¹,

Silva²

2022

S. F. J. of Health

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The technology of food irradiation is gaining more attention around the world. This method is recognized by using ionising radiation in order to control foodborne pathogens, reduce microbial load and insect infestation, inhibit the germination of root crops, extend the durable life of perishable produce, and reduce plant-derived allergens. According to the International Atomic Energy Agency (IAEA), more than 50 countries have approved the use of irradiation for about 50 different types of food, and 33 are using the technology commercially. Despite the fact that irradiation has been used for decades for food disinfection that satisfies quarantine requirements in trade, health concerns over the consumption of irradiated food continue to attract attention. This low-cost method has the advantage that the organoleptic properties of irradiated foods are not altered, allowing, however, to increase their bioactivity and nutritional quality. This review focuses on the advantages of irradiation applied to foods of plant origin. With proper application, irradiation can be an effective means of eliminating and/or reducing microbial and insect infestations along with the foodborne diseases they induce, thereby improving the safety of many foods as well as extending shelf life.

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Section: Irradiationsupporting

confidence: 65%

Overview of irradiation: advantages to foods of plant origin

Vinha¹,

Silva²

2022

S. F. J. of Health

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“…It is speculated that free radicals generated after irradiation may react with unsaturated bonds in their structures. An important reason for the reduction in the above substances is that baijiu contains water, and gamma irradiation produces a large number of active free radicals (Gaspar & Santana, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…structures. An important reason for the reduction in the above substances is that baijiu contains water, and gamma irradiation produces a large number of active free radicals (Gaspar & Santana, 2019).…”

Section: Effects Of Irradiation On the Compositional Changes In Nongx...mentioning

confidence: 99%

The effects of gamma irradiation and natural aging on the composition of Nongxiangxing baijiu

Chen

Jia

et al. 2022

Food Processing Preservation

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“…The post-irradiation stability of radiation-specific signals or at least the presence of the triplet-signal in analysis seems to be important for administrative control of the radiation processing. However, during some studies on spices like coriander (Sezer, Kaplan & Sayin 2017), clove (Gaspar et al 2019) curry leaf, allspice (El-Sayed & Youssef 2019), paprika (Molnár et al 2018) and peppers, the radiationinduced cellulose radical could be detected at least several weeks after treatment and thus provided the evidence for identification of radiation treatment.…”

Section: Stability Of Epr Signals For Irradiation Detectionmentioning

confidence: 99%

Detection of radiation treatment of spices using Electron Spin Resonance Spectroscopy Technique

Khan¹,

Shahid

2021

J Spices Arom Crops

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Use of ionising radiation for commercial sterilisation to increase the hygienic quality of spices is increasing worldwide. Among several detection methods, Electron Spin Resonance (ESR) spectroscopy is one of the reliable techniques for irradiated foods containing some hard and dried parts. Spices are therefore candidates of such a method and radiation treated spices can be detected. The purpose of the present work was to identify the radiation treatment of spices like cinnamon, cardamom, ginger and rosemary using the sensitive technique of ESR spectroscopy. The spice samples were irradiated to 5, 10, 15 and 20 kilogray (kGy) or unirradiated and the samples were dried in vacuum oven and were placed into quartztubes for ESR measurement. On measurements, the unirradiated samples were found to show the ESR-signal at g-value of 2.004 that is typical in case of plant foods containing cellulose. Whereas, the irradiated samples showed a formation of a new paramagnetic structure that appeared in the form of a triplet-signal, attributed to radiation-induced cellulose radical. The clear difference between the nature of ESR signals in case of unirradiated and irradiated samples provided the evidence of the radiation treatment of spices samples. It is therefore concluded that radiation treatment of spices can be identified using sensitive ESR spectroscopy during a storage period of three to ten months.

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Gamma irradiation of clove: level of trapped radicals and effects on bioactive composition

Cited by 16 publications

References 29 publications

Overview of irradiation: advantages to foods of plant origin

Overview of irradiation: advantages to foods of plant origin

The effects of gamma irradiation and natural aging on the composition of Nongxiangxing baijiu

Detection of radiation treatment of spices using Electron Spin Resonance Spectroscopy Technique

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