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Fostering E-beam food irradiation

2022Conference paper Open access
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dc.contributor.authorCabo Verde, Sandra
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorSantos, Pedro
dc.contributor.authorRedondo, Daniel
dc.contributor.authorTeubib, Pamela
dc.contributor.authorFalcão, António N.
dc.date.accessioned2023-01-12T14:58:32Z
dc.date.available2023-01-12T14:58:32Z
dc.date.issued2022
dc.description.abstractThere is an ever-increasing global demand from consumers for high-quality foods with major emphasis placed on quality and safety attributes. One of the main consumer demands is for minimally processed foods that are highly nutritive but low energy-dense and are natural foods with no or minimal chemical preservatives. Extending the shelf-life of food products, while improving the food safety and quality, will have a positive impact on both the industry and consumers. Food irradiation is emerging as a promising and innovative processing technology in this regard. The main objective of this research was to investigate and propose fresh irradiated foods that are health promoting, safe and convenient to be treated by electron beam irradiation. One of the purposes of this research is to help foster more wide use of electron beam irradiation especially where it will enhance food safety and quality. To attain these aims, electron beam irradiation parameters were studied in terms of equipment parametrization, as well as, the effects of irradiation on fresh food products through the evaluation of bioactive compounds and also microbial inactivation (natural microbiota and potential pathogenic bacteria). The food products selected for study were cherry tomatoes, raspberries, and mushrooms. These where chosen due to their perishability, nutritional and bioactive compound profile, and socioeconomic importance in the Mediterranean region. Modelling tools were also applied to simulate high energy electron beam irradiation (10 MeV) of cherry tomatoes and raspberries from the LINAC situated at C2TN (Portugal). An alternative simulation framework, Ensaroot, was also used to test its application in food irradiation studies. Overall the results of this comprehensive study support the feasibility of electron beam irradiation as a post-harvest treatment of cherry tomatoes (3 kGy), mushrooms (5 kGy) and raspberries (3 kGy). It would guarantee the safety, extend the shelf-life and preserving the bioactive contents of these products.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), C2TN (UID/Multi/04349/2013; UID/Multi/04349/2019). This work was also developed within the Coordinated Research Project D61024 “Development of New Applications of Machine Generated Food Irradiation Technologies” financed by the International Atomic Energy Agency (IAEA).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.isbn978-92-0-137022-8
dc.identifier.urihttp://hdl.handle.net/10198/26474
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInternational Atomic Energy Agencypt_PT
dc.relationMountain Research Centre
dc.relationCentre for Nuclear Sciences and Technologies
dc.relationCentre for Nuclear Sciences and Technologies
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectIrradiated foodspt_PT
dc.subjectElectron beamspt_PT
dc.subjectIonizing radiationpt_PT
dc.subjectIndustrial applicationspt_PT
dc.subjectFood industrypt_PT
dc.titleFostering E-beam food irradiationpt_PT
dc.typeconference paper
dspace.entity.typePublication
oaire.awardTitleMountain Research Centre
oaire.awardTitleCentre for Nuclear Sciences and Technologies
oaire.awardTitleCentre for Nuclear Sciences and Technologies
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F04349%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F04349%2F2019/PT
oaire.citation.conferencePlaceVienapt_PT
oaire.citation.titleDevelopment of Electron Beam and X Ray Applications for Food Irradiation: Final Report of a Coordinated Research Projectpt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameAntonio
person.givenNameAmilcar L.
person.identifier.ciencia-id1014-5259-DE86
person.identifier.orcid0000-0001-8271-9964
person.identifier.ridJ-1960-2014
person.identifier.scopus-author-id44560921900
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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relation.isAuthorOfPublication.latestForDiscovery4b23e496-8d11-4ff5-a8ec-e1c2235e5a28
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