Food irradiation—past, present and future

Diehl, J.F.

doi:10.1016/s0969-806x(01)00622-3

Cited by 250 publications

(127 citation statements)

References 7 publications

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“…Irradiation is more effective than methyl bromide fumigation, which is restricted in many countries owing to possible toxic residues, in controlling insects and pests without undesired effects (Diehl, 2002;Farkas, 2006;Farkas and Andrassy, 1988). In 2003, the International Plant Protection Convention (IPPC) approved irradiation technology as an international standard for phytosanitary measures in fresh fruits and vegetables (IPPC, 2003).…”

Section: Introductionmentioning

confidence: 99%

Comparative Study on the Sensory Properties of Fuji Apples and Niitaka Pears Irradiated by Gamma Rays, Electron Beams, or X-rays

Jung

Moon

et al. 2016

FSTR

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Section: Introductionmentioning

confidence: 99%

Comparative Study on the Sensory Properties of Fuji Apples and Niitaka Pears Irradiated by Gamma Rays, Electron Beams, or X-rays

Jung

Moon

et al. 2016

FSTR

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“…Also, yttrium is widely used in the fields of medicine, for example, in tumor treatment, in food irradiation procedures, as well as for sewage treatment technologies (Sattlberger and Atcher 1999;Diehl 2002;May et al 2002). Generally radioisotopes, in particular yttrium ions, are quite dangerous and are not biodegradable; therefore, they must be removed from the polluted streams in order to meet increasingly stringent environmental quality standards.…”

Section: Introductionmentioning

confidence: 99%

Removal of yttrium (III) ions from water solutions by alginate compounds

Khotimchenko

Kovalev

Khozhaenko

et al. 2015

Int. J. Environ. Sci. Technol.

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The presence of radioactive substances in wastewaters poses a problem for public health due to the lack of the radioisotope-binding materials. In the present study, the yttrium-binding activity of sodium and calcium salts of alginic acid was investigated in a batch sorption system. The results showed that both polymers are able to form complexes with yttrium ions. The effects of contact time, initial concentration of the metal and pH of the media on the yttrium-binding processes were experimentally investigated. The equilibrium time was found to be at least 60 min required for adsorption of yttrium by alginate compounds regardless of the initial metal concentrations. Langmuir and Freundlich sorption models were applied for description of the binding processes. The results showed that the Langmuir model is best fit within the whole range of pH values used in the studies. The maximum adsorption capacity of calcium and sodium alginates was found to be 99.01 and 181.81 mg/g, respectively, at pH 6.0. Kinetic studies showed that reactions between alginate compounds and yttrium are corresponding to the pseudo-second-order model. These results obviously show that alginate salts may be successfully used as materials for elimination of radioisotopes from water disposals.

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“…A principal vantagem no uso da radiação ionizante em alimentos observada pelos pesquisadores era a total ausência do uso direto ou mesmo emprego de compostos químicos, porém nenhuma aplicação imediata foi possível, por que as fontes de radiação disponíveis na época, máquinas de raios-x e isótopos radioativos, não tinham poder suficiente para tratar alimentos em quantidades industriais (Diehl, 2002 (IAEA, 1966). As autoridades de saúde permaneciam relutantes em apoiar e difundir a irradiação de alimentos como um novo processo, e as principais razões para essa reação eram as questões ainda não respondidas sobre a segurança para o consumo humano de alimentos irradiados (Diehl, 2002 Em 1980, os resultados obtidos deram subsídios para que o comitê criado por estes órgãos concluísse que a irradiação de qualquer tipo de alimento na dose de até 10kGy não apresenta nenhum risco seja ele toxicológico, microbiológico ou nutricional para quem os consumir (WHO, 1981). Como resultado dessa declaração, vários países no mundo aprovaram a aplicação e comercialização de alimentos irradiados, sendo hoje um total de 34 países a utilizar esta tecnologia, dentre eles, o Brasil (Thakur & Smith, 1994;Giroux & Lacroix, 1998).…”

Section: Histórico Da Irradiação De Alimentosunclassified

“…Em 1983, o Codex Alimentarius adotou uma padronização geral para alimentos irradiados e o código internacional recomendado de prática para operação de empresas de irradiação (Diehl, 2002).…”

Section: Histórico Da Irradiação De Alimentosunclassified

“…The use of spices with antioxidant activity to avoid the oxidative damage in foods that contain fats in their formulation is thought to be promising to application in food facilities. Muito mais do que outros modernos processos de preservação de alimentos, a irradiação de alimentos teve que vencer barreiras criadas por informações erradas, prejudiciais, leis altamente restritivas e medidas regulatórias as quais até os dias atuais têm impedido o amplo uso desta tecnologia (Diehl, 2002). …”

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Influência de antioxidantes naturais sobre o perfil lípidico de hambúrgueres bovinos submetidos à irradiação por 60CO e aceleradores de életrons

Trindade¹

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Se teus sonhos estão nas nuvens, não te preocupes! Eles estão no lugar certo; agora construa os alicerces. Tenho certeza que conquistamos uma grande amizade e que será para sempre!!! A minha mãe, pai e irmãos que mesmo sem compreender muito bem o que eu estava fazendo me apoiaram no que puderam.Às novas amizades conquistadas, com as quais aprendi e compartilhei muitos bons momentos: Acácio, Artemir, João, Grazi, Beto.Aos meus amigos e colegas de curso, pelas singelas contribuições do dia-a-dia e a todos que, direta ou indiretamente, contribuíram para a realização deste trabalho. INFLUÊNCIA DE ANTIOXIDANTES NATURAIS SOBRE O PERFIL LIPÍDICO DE HAMBÚRGUERES BOVINOS SUBMETIDOS À IRRADIAÇÃO POR INFLUENCE OF NATURAL ANTIOXIDANTS ON LIPID COMPOSITION OF BEEF BURGERS SUBMITTED TO IRRADIATION IN CO SOURCE AND ELETRON BEAMS Reginaldo Almeida da Trindade ABSTRACTRadiation processing has been employed in some countries as a mean of treatment to assure microbiological safety of meat and meat products, avoiding the occurrence of food-borne disease. The ionizing radiation may cause some undesirable changes on chemistry composition of food and the lipid oxidation is one of the main reactions. In meat products processing industry, the lipid composition is directly related to nutritional and sensory quality of the product. For preventing oxidation, use of antioxidants which can be synthetic or natural, has been practically applied in some products. Currently, most attention has been given to natural antioxidants from herbs and spices like rosemary and oregano.The aim this study was to assess the antioxidant effects of either rosemary and oregano extract in beef burgers submitted to irradiation in 60 Co source with dose 6, 7 e 8kGy, electron beams with dose 3,5 e 7kGy and storage under freeze along 0, 45 e 90 days. The results showed that rosemary extract has the major antioxidant effects when it is used on heterogeneous food matrix like beef burger, but oregano extract was better efficient to delay lipid oxidation along storage time when it is used in synergism with rosemary and/or BHT/BHA. Although to have occurred changes in the fatty acids composition it was not possible to demonstrate a straight dependence of irradiation dose and/or storage time. Sensory analysis showed that between the samples prepared with natural antioxidants, the beef burger prepared with oregano has received better scores by panelists. Irradiated beef burger prepared with rosemary has received better scores when compared to non-irradiated one. The use of spices with antioxidant activity to avoid the oxidative damage in foods that contain fats in their formulation is thought to be promising to application in food facilities. Muito mais do que outros modernos processos de preservação de alimentos, a irradiação de alimentos teve que vencer barreiras criadas por informações erradas, prejudiciais, leis altamente restritivas e medidas regulatórias as quais até os dias atuais têm impedido o amplo uso desta tecnologia (Diehl, 2002). LegislaçãoNos Estados Un...

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Food irradiation—past, present and future

Cited by 250 publications

References 7 publications

Comparative Study on the Sensory Properties of Fuji Apples and Niitaka Pears Irradiated by Gamma Rays, Electron Beams, or X-rays

Comparative Study on the Sensory Properties of Fuji Apples and Niitaka Pears Irradiated by Gamma Rays, Electron Beams, or X-rays

Removal of yttrium (III) ions from water solutions by alginate compounds

Influência de antioxidantes naturais sobre o perfil lípidico de hambúrgueres bovinos submetidos à irradiação por 60CO e aceleradores de életrons

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