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

Food Res Int. 2018 Mar:105:1019-1028. doi: 10.1016/j.foodres.2017.11.072. Epub 2017 Nov 28.

Abstract

Irradiation of food in the world is becoming a preferred method for their sterilization and extending their shelf life. For the purpose of trade with regard to the rights of consumers is necessary marking of irradiated foodstuffs, and the use of appropriate methods for unambiguous identification of radiation treatment. One-third of the current standards of the European Union to identify irradiated foods use the method of the Electron Paramagnetic Resonance (EPR) spectroscopy. On the other hand the current standards for irradiated foods of plant origin have some weaknesses that led to the development of new methodologies for the identification of irradiated food. New approaches for EPR identification of radiation treatment of herbs and spices when the specific signal is absent or disappeared after irradiation are discussed. Direct EPR measurements of dried fruits and vegetables and different pretreatments for fresh samples are reviewed.

Keywords: EPR; ESR; Food irradiation; Fruits; Herbs; Spices.

Publication types

  • Review

MeSH terms

  • Animals
  • Consumer Product Safety
  • Electron Spin Resonance Spectroscopy*
  • Food Handling / methods*
  • Food Handling / standards
  • Food Irradiation* / adverse effects
  • Food Irradiation* / standards
  • Food Preservation / methods*
  • Food Preservation / standards
  • Food Safety
  • Fruit / radiation effects*
  • Fruit / standards
  • Gamma Rays* / adverse effects
  • Humans
  • Quality Control
  • Risk Assessment
  • Spices / radiation effects*
  • Spices / standards
  • Vegetables / radiation effects*
  • Vegetables / standards