1
|
Sendra E, Capellas M, Guamis B, Felipe X, Mor-Mur M, Pla R. Revisión: Irradiación de alimentos.—aspectos generales/Review: Food irradiation.—General aspects. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329600200101] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Irradiation has been proposed for disinfestation, inhibition of sprouting, destruction of parasites in meat and fish, to delay maturation of fruit and pasteurization and sterilization. In some applications it could replace or supplement chemical preservatives; in other cases it may have unique advantages (dry or frozen foods). Generalizations about effects of irradiation may be misleading if the dose and commodities are not specified. Radioactivity cannot be induced in foods by treatment with approved sources. Toxicological and nutritional evaluation has confirmed the safety of irradiated foods at doses below 10 KGy. Food irradiation is limited by organoleptical changes; irradiation in the absence of oxygen and at the frozen state could reduce undesirable changes. Food irradiation is not a panacea for all food preservation; it cannot replace proper food sanitation, packaging, storage and preparation. The public and political debate of whether or not irradiation of foods should be permitted in the European Community has become a confused dialogue about the real consequences of food irradiation. Owing to the timeliness of the question, it is important to present and discuss the results of this research.
Collapse
Affiliation(s)
- E. Sendra
- Universidad de Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Autónoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
| | - M. Capellas
- Universidad de Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Autónoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
| | - B. Guamis
- Universidad de Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Autónoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
| | - X. Felipe
- Universidad de Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Autónoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
| | - M. Mor-Mur
- Universidad de Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Autónoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
| | - R. Pla
- Universidad de Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Autónoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
| |
Collapse
|
2
|
Villa P, Castejón D, Herraiz M, Herrera A. 1H-HRMAS NMR study of cold smoked Atlantic salmon (Salmo salar) treated with E-beam. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2013; 51:350-357. [PMID: 23625459 DOI: 10.1002/mrc.3957] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2012] [Revised: 01/24/2013] [Accepted: 03/25/2013] [Indexed: 06/02/2023]
Abstract
(1)H High resolution magic angle spinning (HRMAS) NMR spectroscopic data in combination with principal components analysis and analysis of variance were used to differentiate between irradiated and non-irradiated cold-smoked Atlantic salmon (Salmo salar). NMR profiling was obtained, with a spectral acquisition time of less than 8 min, from a small sample size of intact white salmon muscle, by non-destructive analysis that includes a very simple and rapid sample preparation step. Results obtained enable the use of creatine, trimethylamine oxide and the sum of phosphorylcholine and glycerophosphorylcholine as diagnostic compounds to detect irradiation treatment. This study shows the potential of (1)H-HRMAS to be a rapid method for investigating compositional changes due to food processing as well as to confirm the presence or absence of some bioactive compounds in irradiated samples.
Collapse
Affiliation(s)
- Palmira Villa
- CAI de RMN y RSE, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | | | | | | |
Collapse
|
3
|
Sánchez-Bel P, Egea I, Romojaro F, Martínez-Madrid MC. Sensorial and chemical quality of electron beam irradiated almonds (Prunus amygdalus). Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.03.015] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
4
|
Grootveld M, Algeo D, Silwood CJL, Blackburn JC, Clark AD. Determination of the illicit drug gamma-hydroxybutyrate (GHB) in human saliva and beverages by 1H NMR analysis. Biofactors 2006; 27:121-36. [PMID: 17012769 DOI: 10.1002/biof.5520270111] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
High resolution 1H NMR spectroscopy has been employed to investigate the detection and quantification of the illicit "date-rape" drug gamma-hydroxybutyrate (GHB) in both human saliva and a commonly-consumed low-alcohol beer product. Data acquired revealed that this multicomponent analytical technique provided unequivocal evidence for the detection of this agent by this technique in both of these matrices, i.e., all three of its resonances [those ascribable to the alpha-CH2 (t, delta=2.25 ppm), beta-CH2 (tt, delta=1.81 ppm) and gamma-CH2 (t, delta=3.61 ppm) group protons] were present in spectra acquired on human saliva, and two of these (the alpha- and beta-CH2 group signals) in the beverage product examined, the latter observation attributable to overlap of the gamma-CH2 1H resonance with those of carbohydrates. Since good linear calibration relationships between the intensities of each of the NMR-visible signals and added GHB concentration (the former normalised to that of an external 3-trimethylsilyl [2,2,3,3-2H4]- propionate standard present in a coaxial NMR tube insert) were observed, this illicit drug is also readily quantifiable in such multicomponent samples. Our data demonstrate the advantages offered by this technique when applied to the analysis of illicit drugs in multicomponent sample matrices such as human biofluids and beverage products.
Collapse
Affiliation(s)
- Martin Grootveld
- Department of Applied Science, London South Bank University, 103 Borough Road, London, UK.
| | | | | | | | | |
Collapse
|
5
|
Martínez-Solano JR, Sánchez-Bel P, Egea I, Olmos E, Hellin E, Romojaro F. Electron beam ionization induced oxidative enzymatic activities in pepper (Capsicum annuum L.), associated with ultrastructure cellular damages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:8593-9. [PMID: 16248558 DOI: 10.1021/jf050994i] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Mature green pepper fruits (Capsicum annuum L.) were subjected to ionizing radiation, in the range of 1-7 kGy, with accelerated electrons. Ultrastructural changes by electron microscopy, and the activity of several oxidative metabolism-related enzymes such as superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), guaicol peroxidase (POX), and lipoxygenase (LOX), were determined in pericarp tissue just after the ionization treatment and during postionization storage at 7 degrees C followed by 3 days at 20 degrees C. Changes in oxidative stress during the ionization treatment was assessed by the accumulation of malondyaldehide (MDA), a lipid peroxidation product. The ionization induced modifications in the cell ultrastructure, a moderate separation of the plasma membrane from the cell wall being observed for all doses. At 5 and 7 kGy, peroxisomes were not detected and the structures of the chloroplast and vacuoles were seriously damaged. Lipid peroxidation and lipoxygenase activity increased with the ionization dose, staying constant and decreasing, respectively, during the storage period. Conversely, catalase, ascorbate peroxidase, and superoxide dismutase had lower values than in nonionized fruits and, in general, their values did not change or diminished slightly from the seventh day of storage. Peroxidase exhibited an increase in activity with the ionization dose, although these was not a linear relationship, with higher values at 3kGy. Ionization of pepper, especially at doses of 5 and 7 kGy, caused a significant oxidative damage in the fruit, since it increased oxidation and decreased the antioxidant enzymatic defense systems causing ultrastructural changes at cell level.
Collapse
Affiliation(s)
- J R Martínez-Solano
- Departament of Food Science and Technology, CEBAS-CSIC, Campus de Espinardo, P.O. Box 164, 30100 Murcia, Spain
| | | | | | | | | | | |
Collapse
|
6
|
Bhattacharjee P, Singhal RS, Gholap AS, Variyar PS, Bongirwar DR. Hydrocarbons as marker compounds for irradiated cashew nuts. Food Chem 2003. [DOI: 10.1016/s0308-8146(02)00240-6] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
7
|
Silwood CJ, Grootveld M. Application of high-resolution, two-dimensional 1H and 13C nuclear magnetic resonance techniques to the characterization of lipid oxidation products in autoxidized linoleoyl/linolenoylglycerols. Lipids 1999; 34:741-56. [PMID: 10478933 DOI: 10.1007/s11745-999-0421-5] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Subjection of polyunsaturated fatty acid (PUFA)-rich culinary oils to standard frying episodes generates a range of lipid oxidation products (LOP), including saturated and alpha,beta-unsaturated aldehydes which arise from the thermally induced fragmentation of conjugated hydroperoxydiene precursors. Since such LOP are damaging to human health, we have employed high-resolution, two-dimensional 1H-1H relayed coherence transfer, 1H-1H total correlation, 1H-13C heteronuclear multiple quantum correlation, and 1H-1H J-resolved nuclear magnetic resonance (NMR) spectroscopic techniques to further elucidate the molecular structures of these components present in (i) a model linoleoylglycerol compound (1,3-dilinolein) allowed to autoxidize at ambient temperature and (ii) PUFA-rich culinary oils subjected to repeated frying episodes. The above techniques readily facilitate the resolution of selected vinylic and aldehydic resonances of LOP which appear as complex overlapping patterns in conventional one-dimensional spectra, particularly when employed in combination with solvent-induced spectral shift modifications. Hence, much useful multi-component information regarding the identity and/or classification of glycerol-bound conjugated hydroperoxydiene and hydroxydiene adducts, and saturated and alpha,beta-unsaturated aldehydes, present in autoxidized PUFA matrices is provided by these NMR methods. Such molecular information is of much value to researchers investigating the deleterious health effects of LOP available in the diet.
Collapse
Affiliation(s)
- C J Silwood
- Bone and Joint Research Unit, St. Bartholomews and the Royal London Hospitals School of Medicine and Dentistry, United Kingdom.
| | | |
Collapse
|
8
|
|
9
|
Haywood RM, Claxson AW, Hawkes GE, Richardson DP, Naughton DP, Coumbarides G, Hawkes J, Lynch EJ, Grootveld MC. Detection of aldehydes and their conjugated hydroperoxydiene precursors in thermally-stressed culinary oils and fats: investigations using high resolution proton NMR spectroscopy. Free Radic Res 1995; 22:441-82. [PMID: 7633572 DOI: 10.3109/10715769509147552] [Citation(s) in RCA: 66] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
High field (400 and 600 MHz) proton NMR spectroscopy has been employed to investigate the thermally-induced autoxidation of glycerol-bound polyunsaturated fatty acids present in intact culinary frying oils and fats. Heating of these materials at 180 degrees C for periods of 30, 60 and 90 min. generated a variety of peroxidation products, notably aldehydes (alkanals, trans-2-alkenals and alka-2,4-dienals) and their conjugated hydroperoxydiene precursors. Since such aldehydes appear to be absorbed into the systemic circulation from the gut in vivo, the toxicological significance of their production during standard frying practices is discussed.
Collapse
Affiliation(s)
- R M Haywood
- Inflammation Research Group, London Hospital Medical College, UK
| | | | | | | | | | | | | | | | | |
Collapse
|
10
|
EWING DD, STEPANIK TM. Ineffectiveness of a Fluorometric Method for Identifying Irradiated Food Based on Thymine Glycol. J Food Sci 1992. [DOI: 10.1111/j.1365-2621.1992.tb08065.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
11
|
|
12
|
Grüner M, Horvatić M, Kujundžić D, Magdalenić B. Einfluß der Gamma-Bestrahlung auf die Lipidkomponente von Sojaproteinprodukten. ACTA ACUST UNITED AC 1992. [DOI: 10.1002/food.19920360504] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
13
|
Grootveld M. Reply from Grootveld. Trends Food Sci Technol 1991. [DOI: 10.1016/0924-2244(91)90604-h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
14
|
Detecting irradiated foods. Trends Food Sci Technol 1991. [DOI: 10.1016/0924-2244(91)90603-g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|