Various approaches in EPR identification of gamma-irradiated plant foodstuffs: A review

Aleksieva, Katerina

doi:10.1016/j.foodres.2017.11.072

Cited by 38 publications

(20 citation statements)

References 74 publications

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“…The detection of the carbon dioxide radical anion ( . OCO − ) resulting from bicarbonate present in the bone matrix may be used as evidence of the irradiation of meat products …”

Section: Reactive Oxygen Nitrogen and Sulfur Species In Food Systemsmentioning

confidence: 99%

The Chemistry of Protein Oxidation in Food

2019

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Oxidation is one of the deterioration reactions of proteins in food, the importance of which is comparable to others such as Maillard, lipation, or protein‐phenol reactions. While research on protein oxidation has led to a precise understanding of the processes and consequences in physiological systems, knowledge about the specific effects of protein oxidation in food or the role of “oxidized” dietary protein for the human body is comparatively scarce. Food protein oxidation can occur during the whole processing axis, from primary production to intestinal digestion. The present review summarizes the current knowledge and mechanisms of food protein oxidation from a chemical, technological, and nutritional–physiological viewpoint and gives a comprehensive classification of the individual reactions. Different analytical approaches are compared, and the relationship between oxidation of food proteins and oxidative stress in vivo is critically evaluated.

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“…The detection of the carbon dioxide radical anion ( . OCO − ) resulting from bicarbonate present in the bone matrix may be used as evidence of the irradiation of meat products …”

Section: Reactive Oxygen Nitrogen and Sulfur Species In Food Systemsmentioning

confidence: 99%

The Chemistry of Protein Oxidation in Food

2019

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“…7 Among these, electron spin resonance (ESR) spectroscopy is a method approved in several countries for detecting irradiation in foods containing cellulose (herbs and spices, fruit seeds, and nutshells), meat or fish bones, or crystalline sugar. 8 The method relies on the formation of stable radicals on solid parts of food upon irradiation. 9,10 Clove is the dried aromatic flower bud of the evergreen tree Eugenia caryophyllata Thunb.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2018

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“…An ESR spectrum characteristic of a food of irradiated plant origin is associated with the liberation of free radicals induced by cellulose, receiving the name "cellulose-like" (Aleksieva & Yordanov, 2018). The cellulose-like EPR spectrum in irradiated paprika is considered as consisting of a nonspecific central line and specific doublet of cellulose signal (Kispéter et al, 2003).…”

Section: Electron Spin Resonance Spectroscopymentioning

confidence: 99%

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

Oliveira

Cruz-Tirado

Barbin

2019

Comp Rev Food Sci Food Safe

110

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Food fraud in herbs and spices is an important topic, which has led to new technologies being studied as potential tools for fraud identification. Nontargeted technologies have proven to be a useful tool for the authentication of herbs and spices. The present review focuses on the use of near‐infrared, hyperspectral imaging, Fourier‐transform infrared, Raman, nuclear magnetic resonance, and electron spin resonance spectroscopy for the authentication of spices, which includes the determination of origin and irradiated spices and the identification of adulterants. The methods developed based on vibrational spectroscopy combined with chemometric techniques seem to be promising tools for determining the presence of adulterants and contaminants in herbs and spices. On the other hand, nuclear magnetic resonance seems to be the most efficient technology to determine the origin of herbs and spices although, for some cases, studies with near‐infrared spectroscopy can be a viable substitute. Electron spin resonance spectroscopy is the technique par excellence used for the authentication of irradiated herbs and spices, so its use should be expanded to many more spices’ varieties. Portable devices are preferred by those involved in the food industry, due to its manageability and low cost. Data fusion and big data are shown as promising tools for spice fraud control. In conclusion, spectroscopic techniques show a great efficiency to authenticate spices, although their evaluation must be expanded to other spice varieties, to new strategies of data analysis (as data fusion and big data), and to the use of portable devices.

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Various approaches in EPR identification of gamma-irradiated plant foodstuffs: A review

Cited by 38 publications

References 74 publications

The Chemistry of Protein Oxidation in Food

The Chemistry of Protein Oxidation in Food

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

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

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