Search results for " irradiated food"
showing 10 items of 12 documents
Consumer interest in information regarding novel food technologies in Italy: The case of irradiated foods
2018
Recent food crises and uncertainty regarding food quality have pushed consumers towards a growing need to know more about the foods they purchase, including information related to both food quality and production. This paper identifies the main factors affecting consumer interest in receiving information on food irradiation technology. An online survey was used for research purposes and a total of 392 people, living in Italy, were questioned. Findings revealed that 89.2% of Italian consumers are interested in receiving information on the treatment of foods with ionizing radiation aimed at raising product safety. In particular, this interest was greater for respondents who reported a high se…
Evaluation of the original dose in irradiated dried fruit by ESR spectroscopy
2008
Evaluation of the original dose in irradiated dried fruit by EPR spectroscopy
2011
Abstract The electron paramagnetic resonance spectroscopy (EPR) is one of the physical methods, recommended by the European Committee for Standardization, for the identification of irradiated food containing cellulose, such as dried fruit. In this work the applicability of EPR as identification method of irradiated pistachios, hazelnuts, peanuts, chestnuts, pumpkin seeds is evaluated; the time stability of the radiation induced signal is studied and the single aliquot additive dose method is used to evaluate the dose in the product.
Qualitative and quantitative thermoluminescence analysis on irradiated oregano
2007
Abstract Thermoluminescence (TL) dosimetry is one of the physical methods used for the identification of irradiated food, suitable for foods from which silicate minerals can be extracted. The aims of the present work were to apply the TL analysis for a qualitative identification of irradiated oregano, and to set up a quantitative procedure to estimate the original treatment dose on the sample. The experimental results show that the TL analysis allows to distinguish irradiated oregano even seven months after the treatment. The additive dose procedure gives a rough estimation of the treatment dose, but can be helpful when the TL ratio method is unsatisfactory.
Application of the ESR spectrometry to evaluate the original dose in irradiated dried fruit
2008
The identification of irradiated dried fruit can be achieved by means of the electron spin resonance (ESR) spectrometry, as recommended by the European Community, since ionizing radiation induces free radicals in cellulose, a constituent of the shell. The aim of this work was to use the ESR spectrometry also as a quantitative procedure to evaluate the original dose in irradiated dried fruits, using the additive dose method. Little shell pieces, taken from nuts, chestnuts, peanuts and pistachios, were irradiated at original dose values in the range 1 to 8 kGy, and the ESR signal intensity was measured. Each specimen was then reirradiated with added doses of 1 kGy, and the ESR signal was me…
The additive dose method for dose estimation in irradiated oregano by thermoluminescence technique
2009
The ionizing radiation treatment of food is nowadays a worldwide recognized tool for food preservation, provided that proper and validated identification methods are available and used. The thermoluminescence (TL) technique is one of the physical methods recommended by the European Committee for Standardization to distinguish irradiated from not irradiated samples, for food containing silicate minerals as contaminants, such as spices and aromatic herbs, which are among the most frequently irradiated foods. The experimental results presented in this work show that, at least up to the highest tested doses (2 kGy), it is possible to set up a procedure to estimate the actual dose in the irradia…
A practical and transferable methodology for dose estimation in irradiated spices, based on thermoluminescence dosimetry
2008
Abstract The thermoluminescence technique is recommended by the European Committee for Standardization for the detection of irradiated food containing silicates as contaminants. In this work, the applicability of the thermoluminescence technique as a quantitative method to assess the original dose in irradiated oregano was studied; the additive-dose method was used, with reirradiation doses up to 600 Gy. The proposed new procedure allows to clearly discriminate irradiated from unirradiated samples, even after one year storage, and it gives an acceptable estimation of the original dose; the overall modified procedure requires only one day to be completed.
Irradiation detection of herbal ingredients used in plant food supplements by Electron Spin Resonance on samples pre-treated with alcoholic extraction
2020
Abstract This study aimed to verify the applicability of the EN 1787 method for the detection of irradiation in herbal ingredients used in Plant Food Supplements (PFSs). In matrices such as herbs and spices the main limit of the method is the presence of intrinsic radicals responsible for spurious signals leading to complex ESR spectra. To overcome this limit, before ESR measurement a treatment with alcohol has been proposed (Delincee and Soika, 2002; Ahn et al., 2012, 2014). As reported in the literature, this treatment is expected to reduce/eliminate the confounding signals so that the samples may be correctly classified. In this study the efficacy of the pre-treatment was tested on raw h…