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

Suppression of Cadra cautella (Lepidoptera: Pyralidae) development by phytosanitary irradiation doses and their impacts on physiochemical and microbiological quality of dates

Cadra cautella is a serious insect pest of stored figs and dates. The irradiation sensitivity of different development stages of C. cautella and large-scale testing of the proposed irradiation quarantine doses (50-500 Gy), were investigated. The impact of a PI dose of 400 Gy on the physiochemical and microbiological quality of dry dates (Bartamoda cv.) stored at room temperature was also investigated. An irradiation dose of 100 Gy prevented egg hatching in the F1 generation when 1-3 days old eggs were irradiated. Irradiation doses of 200 and 300 Gy prevented adult emergence when 2nd and 4th instar larvae were irradiated. When the pupae stage was irradiated, an irradiation dose of 400 Gy prevented the hatchability of F1 generation, indicating that this stage was the most radio-tolerant. The results of large-scale testing of the proposed phytosanitary irradiation dose (400 Gy) applied to 18, 0000 pupae resulted in no reproduction (zero hatching of F1 generation). There were no significant differences in the physiochemical properties of stored dates during the storage period at room temperature. Stable ESR signal intensity was recorded for 6 months in all parts of the irradiated fruits, and the intensity was highest in the kernel. The PI dose of 400 Gy also slightly reduced all microorganisms' counts. In conclusion, the dose level of 400 Gy stopped the reproduction potential of C. cautella. and they maintained the quality characteristics of dry date Bartamoda fruits during storage at room temperature for 6 months in tightly closed packages.

On the Mechanism of the Ionizing Radiation-Induced Degradation and Recycling of Cellulose

The use of ionizing radiation offers a boundless range of applications for polymer scientists, from inducing crosslinking and/or degradation to grafting a wide variety of monomers onto polymeric chains. This review in particular aims to introduce the field of ionizing radiation as it relates to the degradation and recycling of cellulose and its derivatives. The review discusses the main mechanisms of the radiolytic sessions of the cellulose molecules in the presence and absence of water. During the radiolysis of cellulose, in the absence of water, the primary and secondary electrons from the electron beam, and the photoelectric, Compton effect electrons from gamma radiolysis attack the glycosidic bonds (C-O-C) on the backbone of the cellulose chains. This radiation-induced session results in the formation of alkoxyl radicals and C-centered radicals. In the presence of water, the radiolytically produced hydroxyl radicals (●OH) will abstract hydrogen atoms, leading to the formation of C-centered radicals, which undergo various reactions leading to the backbone session of the cellulose. Based on the structures of the radiolytically produced free radicals in presence and absence of water, covalent grafting of vinyl monomers on the cellulose backbone is inconceivable.

Advancing herbal medicine: enhancing product quality and safety through robust quality control practices

This manuscript provides an in-depth review of the significance of quality control in herbal medication products, focusing on its role in maintaining efficiency and safety. With a historical foundation in traditional medicine systems, herbal remedies have gained widespread popularity as natural alternatives to conventional treatments. However, the increasing demand for these products necessitates stringent quality control measures to ensure consistency and safety. This comprehensive review explores the importance of quality control methods in monitoring various aspects of herbal product development, manufacturing, and distribution. Emphasizing the need for standardized processes, the manuscript delves into the detection and prevention of contaminants, the authentication of herbal ingredients, and the adherence to regulatory standards. Additionally, it highlights the integration of traditional knowledge and modern scientific approaches in achieving optimal quality control outcomes. By emphasizing the role of quality control in herbal medicine, this manuscript contributes to promoting consumer trust, safeguarding public health, and fostering the responsible use of herbal medication products.

Gamma irradiation effect on some asthma drugs: EPR detection of radiosterilization

Among many sterilization methods, radiosterilization is a preferred method in the pharmaceutical industry because of its advantages. However, the detection of radiosterilization of drugs is a growing concern for many government regulatory agencies around the world because of changes in the drug's structure because of exposure to radiation. Electron Paramagnetic Resonance (EPR) proved to be a very sensitive technique to discriminate between irradiated and nonirradiated drugs and detect radicals for days even to years. In this study, the focus is on the detection of radiosterilization of irradiated three asthma drugs (Airfix, Ventolin and Prednol) by using EPR spectroscopy. Regarding the commercial aspects of drugs, it was found that radicals can be detected at least 2 y after irradiation. Therefore, paramagnetic centers formed by the effect of radiation in the samples were determined and the stability of these centers was examined for 2 y by performing the fading study.

Research into Gas Chromatography–Mass Spectrometry (GC-MS) for Ensuring the Effect of 1 MeV-Accelerated Electrons on Volatile Organic Compounds in Turkey Meat

One of the most important tasks in the food industry is the search for alternative biochemical markers of radiation treatment in dietary, chilled meat products such as chicken and turkey. Major organic volatile chemicals found in meat products can be precisely identified using gas chromatography coupled with mass spectrometry. In the response to the needs of the food industry, our research team conducted a series of experiments involving the irradiation of chilled poultry meat using an electron accelerator. The experiments showed that the concentration of pure volatile organic compounds in saline solution dropped exponentially with an increase in the irradiation dose, which proves that these chemicals decomposed when exposed to ionizing radiation. However, when turkey meat was exposed to an electron beam with doses up to 1 kGy, the concentration of alcohols, aldehydes, and ketones peaked, only to decrease with an increase in the irradiation dose up to 2 kGy, and then went up slightly when the irradiation dose was within the range from 2 kGy to 10 kGy. To determine the reason behind the nonlinear dependencies of organic compound concentrations in turkey meat on the irradiation dose, we developed a mathematical model that acknowledges the presence of two opposing processes, those of decomposition and accumulation of organic compounds as a result of the decomposition of other compounds that can be found in turkey meat.

Effect of electron and X-ray irradiation on microbiological and chemical parameters of chilled turkey

The purpose of this work was to compare the effect of electron and X-ray irradiation on microbiological content and volatile organic compounds in chilled turkey meat. Dose ranges which significantly suppress the pathogenic microflora while maintaining the organoleptic properties of the turkey meat are different for electron and X-ray irradiation. According to the study it is recommended to treat chilled turkey using X-ray irradiation with the dose ranging from 0.5 to 0.75 kGy, while in electron irradiation permissible doses should be within 0.25–1 kGy. Three main groups of volatile compounds: alcohols, ketones, and aldehydes—were found in irradiated and non-irradiated samples of turkey meat. It was found that the total amount of aldehydes, which are responsible for the formation of a specific odor of irradiated meat products, increases exponentially with the increase in the absorbed dose for both types of irradiation. It was established that acetone can be used as a potential marker of the fact of exposure of low-fat meat products to ionizing radiation.

Fast Screening of Coal Fly Ash with Potential for Rare Earth Element Recovery by Electron Paramagnetic Resonance Spectroscopy

Rare earth elements (REYs) are in increasing global demand, but their mining is costly and environmentally destructive. Coal fly ash (CFA) is a promising alternative source of REYs, but it is necessary to identify CFA with sufficiently high REY concentrations. This study proposes the use of electron paramagnetic resonance (EPR) spectroscopy as part of a simple method to identify CFAs with adequate REY concentrations. The EPR spectra of CFA samples taken from 186 Chinese commercial coal-fired power plants were analyzed. The results suggest that CFAs without evident 6-fold resonances are worth recycling (REY concentrations of 416 ± 108 mg/kg), while those with conspicuous 6-fold resonances are not worth recycling (REY concentrations of 55 ± 26 mg/kg). This is probably due to isomorphic substitution of Ca(II) for Mn(II) and REY(III), resulting in low concentrations of Mn(II) and REY(III) in Ca-rich CFAs. This EPR evaluation method does not require specialized sample preparation, professional skills, or secondary data analysis and has potential global significance in the fast screening of CFAs with REY-recycling potential.

An analysis of cellulose- and dextrose-based radicals in sweet potatoes as irradiation markers

Dried sweet potatoes (SPs) are often irradiated for improved safety and shelf life. Formation of irradiation-derived radicals was analyzed using electron paramagnetic resonance (EPR) spectroscopy. These irradiation-specific radicals can be used to characterize the irradiation history of dry plant-based foods containing cellulose and sugars. The signal characteristics (intensity and peak shape) were evaluated at different sample locations (skin and flesh), as a function of sample preparation method (grinding, sieving, and pelletizing). The signal intensity was quantified using a double integration method of the peaks based on the area under the curve. The sieving caused ca. 50% decrease in total signal intensity as compared to nonsieved samples due to loss of cellulose-based radicals. The flesh of irradiated SP showed complex EPR spectra with multiple satellite peaks of cellulose radicals (333.5 and 338.8 mT) and split peak of dextrose radicals (337.4 mT); while skin spectra were distinctive of cellulose radicals. In this study, we demonstrated the effects of sample composition and preparation method on formation and analysis of irradiation-specific radicals based on EPR. PRACTICAL APPLICATION: In the last decade or so, there have been health concerns related to the consumption of irradiated pet food products. Electron paramagnetic resonance spectroscopy can be used to analyze the irradiation history of dry products containing cellulose and sugar, such as the popular dog treat dried sweet potatoes, to ensure the products were irradiated within safe limits. This work demonstrates that the formation of irradiation-specific radicals is affected by the sample location (skin and flesh) and moisture content.

The Chemistry of Protein Oxidation in Food

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.

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

BACKGROUND

Food irradiation is a widely used technique for improving the safety and shelf life of foods, including most spices. However, growing concerns by consumers about this technique require further investigation on the effects of radiation, both on the safety of the food and on its organoleptic properties. In this work, cloves of diverse origins were submitted to different irradiation doses in a ⁶⁰ Co source. The presence of trapped radicals and their time-dependent decay after irradiation were assessed by electron spin resonance (ESR) spectroscopy. The volatile bioactive composition and the clove oil were evaluated before and after irradiation by gas chromatography time-of-flight mass spectrometry.

RESULTS

Results show an increase of the amount of volatiles collected after irradiation, especially of caryophyllene oxide and acetic acid, although these are still minor constituents. No new compound was detected after irradiation. Radicals decay fast, and 60 days after irradiation they were undetectable by ESR.

CONCLUSION

Gamma irradiation showed to be a clean technique for clove decontamination, since no significant change in the aroma or oil compositions was found, and low levels of trapped paramagnetic species, after the initial decay period, were detected upon irradiation. Furthermore, irradiation doses higher than those legally allowed are equally safe. © 2018 Society of Chemical Industry.