Treating meats with ionising radiations. An EPR approach to the reconstruction of the administered dose and its reliability

Alberti, Angelo; Chiaravalle, Antonio Eugenio; Corda, U.; Fuochi, P.G.; Macciantelli, Dante; Mangiacotti, Michele; Marchesani, Giuliana; Plescia, Elena

doi:10.1016/j.apradiso.2010.08.004

Cited by 3 publications

(1 citation statement)

References 24 publications

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“…The use of EPR spectroscopy to monitor radicals in γ-radiated foods is a common practice which is very well documented in the literature [31][32][33][34][35][36][37][38][39]. The most of the studies were focused on consumer safety due to the use of this method in some countries for food product sterilization.…”

Section: Methods For Induction Of Radicalsmentioning

confidence: 99%

EPR Methods Applied on Food Analysis

Drouza¹,

Spanou²,

Keramidas³

2019

Topics From EPR Research

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An overview of the different methodologies developed so far for the investigation of paramagnetic species in foods is presented. Electron paramagnetic resonance spectroscopy (EPR), also known as electron spin resonance spectroscopy (ESR), is the primary technique toward the development of methods for the exploration of EPR-sensitive species, such as free radicals, reactive oxygen species (ROS), nitrogen reactive species (NRS), and C-centered radicals and metal ions. These methods aim for: (a) quantification of radical species, (b) exploration of redox chemical reaction mechanisms in foods, (c) assessment of the antioxidant capacity of food, and (d) food quality, stability, and food shelf life. For these purposes, different radical initiations and detections have been used in foods depending on both the chemistry of the target system and the kind of information required, listed in: the induction of radicals by (a) microwave, UV, or γ-radiation; (b) heating; (c) addition of metals; and (d) use of oxidants.

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Section: Methods For Induction Of Radicalsmentioning

confidence: 99%

EPR Methods Applied on Food Analysis

Drouza¹,

Spanou²,

Keramidas³

2019

Topics From EPR Research

View full text Add to dashboard Cite

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Evaluation of the original dose in irradiated dried fruit by EPR spectroscopy

D'Oca

Bartolotta

2011

Radiation Measurements

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Electron paramagnetic resonance (EPR) spectroscopy: Food, biomedical and pharmaceutical analysis

Iravani

Soufi

2020

BSI

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Electron paramagnetic resonance (EPR) spectroscopy can be applied as an effective and non-invasive spectroscopic method for analyzing samples with unpaired electrons. EPR is suitable for the quantification of radical species, assessment of redox chemical reaction mechanisms in foods, evaluation of the antioxidant capacity of food, as well as for the analysis of food quality, stability, and shelf life. It can be employed for evaluating and monitoring the drug release processes, in vitro and in vivo. EPR can be employed for the direct detection of free radical metabolites, and the evaluation of drug release mechanisms from biodegradable polymers; it can be employed for analyzing the drug antioxidant effects. Additionally, spatial resolution can be achieved through EPR-imaging. EPR spectroscopy and imaging have shown diverse applications in food, biomedical and pharmaceutical fields, and also more applications are predictable to emerge in the future. This review highlights recent advances and important challenges related to the application of EPR in food, biomedical and pharmaceutical analysis and assessment.

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Treating meats with ionising radiations. An EPR approach to the reconstruction of the administered dose and its reliability

Cited by 3 publications

References 24 publications

EPR Methods Applied on Food Analysis

EPR Methods Applied on Food Analysis

Evaluation of the original dose in irradiated dried fruit by EPR spectroscopy

Electron paramagnetic resonance (EPR) spectroscopy: Food, biomedical and pharmaceutical analysis

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