Radiation Influence on Edible Materials

Abstract

Innovations in the food industry are shaped both by new technologies available and by society's requirements. A good knowledge on the chemistry and biological role of the macro-nutrients (proteins, carbohydrates, lipids and also energy and water) and micronutrients (minerals and vitamins) is required. Food production foundations include not only the design of the food products but also the materials, mechanics, ingredients, conversion and transformation all must be taken into consideration. Edible polymers are polymeric materials that can be easily consumed by human beings or lower animals in whole or part via the oral cavity and given harmless effect to the health. An edible polymer is originated from natural products such as polysaccharides, proteins and lipids, with the addition of plasticizers and surfactants. Radiation-processing technologies are used currently for numerous applications of commercial and economic importance, but it is an emerging application with the use of ionizing radiation to enhance properties of edible polymers such as carbohydrates or proteins. This chapter aims at supplying the state of the art about the effects of ionizing radiation on edible polymers: starch and vegetal proteins and also on gelatin that comes from animal origin.

Novel Applications of Radiation Technology on the Production of Biodegradable Packaging for the Food Industry

“…As mentioned before, the interest in edible films is increasing according to the interest in publishing in the subject. Also, As Figure 5 makes evident, the use of irradiation applied in/for edible films or coating follows a similar tendency, i.e., radiation technology is increasingly used for the production of biodegradable packaging for the food industry, as mention already [42]. as an important contribution.…”

Effect of Radiation Treatment on Starch Bioplastic- A Review

“…Irradiation is the deliberate process of exposing an item to certain types of radiation energy to bring about desirable changes (Nelida, 2016). In recent year, research has been a focus on using irradiation treatment to improve starch based bioplastic properties such as the mechanical and barrier properties that is because irradiation treatment is expected to improve and enhance the starch based bioplastic properties whether as physically or chemically (Ali et al, 2016).…”

“…Figure (3) show the spectrum for the electromagnetic wave. Figure (3) The electromagnetic spectrum (Nelida, 2016) A. Ultraviolet Irradiation…”

Untitled

“…Gammairradiation treatment regulates proteins of crop plants by altering their conformation, oxidation of amino acids of the particular protein, rupture, and breakage of covalent bonds, and by the generation of protein-free radicles that can be beneficial for application in breeding programs. The use of gamma irradiation was found to be an effective method for inducing cross-linking and improving both the barrier and mechanical properties of the edible films and coatings based on proteins (Mastro et al, 2016).…”