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Indiarto R, Irawan AN, Subroto E. Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety. Foods 2023; 12:foods12091845. [PMID: 37174383 PMCID: PMC10178114 DOI: 10.3390/foods12091845] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 04/25/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and quality of products by delaying spoilage and reducing the growth of microorganisms. Irradiation does not affect the sensory characteristics of meats, including color, taste, and texture, as long as the appropriate dose is used. However, its influence on the chemical and nutritional aspects of meat is complex as it can alter amino acids, fatty acids, and vitamins as well as generate free radicals that cause lipid oxidation. Various factors, including irradiation dose, meat type, and storage conditions, influence the impact of these changes. Irradiation can also affect the physical properties of meat, such as tenderness, texture, and water-holding capacity, which is dose-dependent. While low irradiation doses potentially improve tenderness and texture, high doses negatively affect these properties by causing protein denaturation. This research also explores the regulatory and public perception aspects of food irradiation. Although irradiation is authorized and controlled in many countries, its application is controversial and raises concerns among consumers. Food irradiation is reliable for improving meat quality and safety but its implication on the chemical, physical, and nutritional properties of products must be considered when determining the appropriate dosage and usage. Therefore, more research is needed to better comprehend the long-term implications of irradiation on meat and address consumer concerns.
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Affiliation(s)
- Rossi Indiarto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Arif Nanda Irawan
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Edy Subroto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45363, Indonesia
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Hrubša M, Siatka T, Nejmanová I, Vopršalová M, Kujovská Krčmová L, Matoušová K, Javorská L, Macáková K, Mercolini L, Remião F, Máťuš M, Mladěnka P. Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B 1, B 2, B 3, and B 5. Nutrients 2022; 14:484. [PMID: 35276844 PMCID: PMC8839250 DOI: 10.3390/nu14030484] [Citation(s) in RCA: 52] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/16/2022] [Accepted: 01/17/2022] [Indexed: 02/06/2023] Open
Abstract
This review summarizes the current knowledge on essential vitamins B1, B2, B3, and B5. These B-complex vitamins must be taken from diet, with the exception of vitamin B3, that can also be synthetized from amino acid tryptophan. All of these vitamins are water soluble, which determines their main properties, namely: they are partly lost when food is washed or boiled since they migrate to the water; the requirement of membrane transporters for their permeation into the cells; and their safety since any excess is rapidly eliminated via the kidney. The therapeutic use of B-complex vitamins is mostly limited to hypovitaminoses or similar conditions, but, as they are generally very safe, they have also been examined in other pathological conditions. Nicotinic acid, a form of vitamin B3, is the only exception because it is a known hypolipidemic agent in gram doses. The article also sums up: (i) the current methods for detection of the vitamins of the B-complex in biological fluids; (ii) the food and other sources of these vitamins including the effect of common processing and storage methods on their content; and (iii) their physiological function.
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Affiliation(s)
- Marcel Hrubša
- Department of Pharmacology and Toxicology, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic; (M.H.); (M.V.); (P.M.)
| | - Tomáš Siatka
- Department of Pharmacognosy, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic; (T.S.); (K.M.)
| | - Iveta Nejmanová
- Department of Biological and Medical Sciences, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic;
| | - Marie Vopršalová
- Department of Pharmacology and Toxicology, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic; (M.H.); (M.V.); (P.M.)
| | - Lenka Kujovská Krčmová
- Department of Analytical Chemistry, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic;
- Department of Clinical Biochemistry and Diagnostics, University Hospital Hradec Králové, Sokolská 581, 500 05 Hradec Kralove, Czech Republic; (K.M.); (L.J.)
| | - Kateřina Matoušová
- Department of Clinical Biochemistry and Diagnostics, University Hospital Hradec Králové, Sokolská 581, 500 05 Hradec Kralove, Czech Republic; (K.M.); (L.J.)
| | - Lenka Javorská
- Department of Clinical Biochemistry and Diagnostics, University Hospital Hradec Králové, Sokolská 581, 500 05 Hradec Kralove, Czech Republic; (K.M.); (L.J.)
| | - Kateřina Macáková
- Department of Pharmacognosy, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic; (T.S.); (K.M.)
| | - Laura Mercolini
- Research Group of Pharmaco-Toxicological Analysis (PTA Lab), Department of Pharmacy and Biotechnology (FaBiT), Alma Mater Studiorum, University of Bologna, Via Belmeloro 6, 40126 Bologna, Italy;
| | - Fernando Remião
- UCIBIO—Applied Molecular Biosciences Unit, REQUINTE, Toxicology Laboratory, Biological Sciences Department Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal;
- Associate Laboratory i4HB—Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Marek Máťuš
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Comenius University Bratislava, Odbojárov 10, 83232 Bratislava, Slovak Republic
| | - Přemysl Mladěnka
- Department of Pharmacology and Toxicology, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic; (M.H.); (M.V.); (P.M.)
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Aylangan A, Ic E, Ozyardimci B. Investigation of gamma irradiation and storage period effects on the nutritional and sensory quality of chickpeas, kidney beans and green lentils. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.04.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Current activities in food irradiation as a sanitary and phytosanitary treatment in the Asia and the Pacific Region and a comparison with advanced countries. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.03.011] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Effect of ionizing radiation on quality characteristics of vacuum-packaged normal, pale–soft–exudative, and dark–firm–dry pork. INNOV FOOD SCI EMERG 2002. [DOI: 10.1016/s1466-8564(01)00058-3] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Wood OB, Bruhn CM. Position of the American Dietetic Association: food irradiation. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 2000; 100:246-53. [PMID: 10670403 DOI: 10.1016/s0002-8223(00)00075-4] [Citation(s) in RCA: 60] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Food irradiation has been identified a sa safe technology to reduce the risk of foodborne illness as part of high-quality food production, processing, handling, and preparation. Food irradiation's history of scientific research , evaluation, and testing spans more than 40 countries around the world and it has been endorsed or support by numerous national and international food and organizations and professional groups. Food irradiation utilizes a source of ionizing energy that passes through food to destroy harmful bacteria and other organism. Often referred to as "cold pasteurization," food irradiation offers negligible loss of nutrients or sensory qualities in food as it does not substantially raise the temperature of the food during processing. Food irradiation does not replace proper food production, processing, handling, or preparation, nor can it enhance the quality of or prevent contact with foodborne bacteria after irradiation. In the United States, manufacturers are required to identify irradiated food sold to consumers with an international symbol (Radura) and and terminology describing the process on product labels. In addiction, food irradiation facilities are thoroughly regulated and monitored for worker and environmental safety. Members of The American Dietetic Association (ADA) and other food, nutrition, and health professionals have a responsibility to educate consumers, food processors, manufacturers and retailers about the safety and application of the technology. When consumers are educated about food irradiation, many prefer irradiated products because of their increased safety. It is the position of ADA that food irradiation enhances the safety and quality of the food supply and helps protect consumers from foodborne illness. The ADA encourages the government, food manufactures, food commodity groups, and qualified food and nutrition professionals to work together to educate consumers about this additional food safety tool and make this choice available in the marketplace.
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Affiliation(s)
- O B Wood
- Purdue University, West Lafayette, Ind., USA
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FOX JAYB, LAKRITZ LEON, THAYER DONALDW. Thiamin, Riboflavin and α-Tocopherol Retention in Processed and Stored Irradiated Pork. J Food Sci 1997. [DOI: 10.1111/j.1365-2621.1997.tb15028.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Position of the American Dietetic Association: food irradiation. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 1996; 96:69-72. [PMID: 8537576 DOI: 10.1016/s0002-8223(96)00021-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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FOX JAYB, LAKRITZ L, HAMPSON J, RICHARDSON F, WARD K, THAYER DW. Gamma Irradiation Effects on Thiamin and Riboflavin in Beef, Lamb, Pork, and Turkey. J Food Sci 1995. [DOI: 10.1111/j.1365-2621.1995.tb09835.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Thakur BR, Singh RK. Food irradiation‐chemistry and applications∗. FOOD REVIEWS INTERNATIONAL 1994. [DOI: 10.1080/87559129409541012] [Citation(s) in RCA: 82] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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FOX JAYB, LAKRITZ LEON, KOHOUT KARENM, THAYER DONALDW. Water Concentration/Activity and Loss of Vitamins B1and E in Pork Due to Gamma Radiation. J Food Sci 1994. [DOI: 10.1111/j.1365-2621.1994.tb14698.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Affiliation(s)
- M H Stevenson
- Food and Agricultural Chemistry Research Division, Department of Agriculture for Northern Ireland, Belfast
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Fox JB, Lakritz L, Thayer DW. Effect of reductant level in skeletal muscle and liver on the rate of loss of thiamin due to gamma-radiation. Int J Radiat Biol 1993; 64:305-9. [PMID: 8105008 DOI: 10.1080/09553009314551451] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
A study was made of thiamin content of the skeletal muscles and livers of pork, chicken and beef after gamma-irradiation. gamma-Radiation from a 137Cs source was used to irradiate the samples with doses of 0, 1.5, 3, 6 and 10 kGy at 2 degrees C. Samples were also titrated with dichlorophenol-indophenol to determine the reducing capacity of the tissues. The rate of loss of thiamin upon irradiation was found to be about three time as as fast in skeletal muscle as it was in liver, and to be a function of the reducing capacity of the tissues, the loss decreasing with increasing reductant titer. For the same amount of thiamin loss, liver could be irradiated to three times the dose as could muscle.
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Affiliation(s)
- J B Fox
- US Department of Agriculture, Eastern Regional Research Center, Philadelphia, PA 19118
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Effect of ionizing radiation on unesterified tocopherols in fresh chicken breast muscle. Meat Sci 1992; 32:257-65. [DOI: 10.1016/0309-1740(92)90089-m] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/1991] [Revised: 08/19/1991] [Accepted: 08/30/1991] [Indexed: 11/22/2022]
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Giddings GG, Marcotte M. Poultry irradiation: For hygiene/safety and market‐life enhancement. FOOD REVIEWS INTERNATIONAL 1991. [DOI: 10.1080/87559129109540913] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Swallow AJ. Wholesomeness and safety of irradiated foods. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1991; 289:11-31. [PMID: 1897386 DOI: 10.1007/978-1-4899-2626-5_2] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Irradiation with gamma-rays, X-rays or fast electrons can be used to change foodstuffs in beneficial ways or to destroy harmful organisms. Gamma rays do not induce radioactivity in foods, but X-rays and fast electrons can induce short lived radioactivity if sufficiently energetic. This imposes limitations on the energies which can be used, and a short wait between irradiation and consumption may be advisable. Irradiation produces chemical changes in foodstuffs, and some foods are unsuitable for irradiation. With appropriate foods, trials with animals and human volunteers generally show that the product is safe. Some loss in nutritional quality can take place, which could be significant for some individuals, but are unlikely to be important for those on a balanced diet. Irradiation does not eliminate all risk from microbial contamination. Foods to be irradiated should be good quality, and need to be kept under proper conditions after irradiation. Irradiated foods should be appropriately labelled. Tests for radiation would help to enforce necessary controls. If the process is properly carried out on appropriate foods, and all due precautions are taken, irradiated foods are wholesome and safe.
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Affiliation(s)
- A J Swallow
- Cancer Research Campaign Department of Biophysical Chemistry, Patterson Institute for Cancer Research, Christie Hospital & Holt Radium Institute, Manchester, England
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