Effects of Radiation Doses on the Photostimulated Luminescence Response of Certain Herbs and Spices

• Autorzy: Sandeva I. , Spasevska H. , Ginovska M. , Stojanovska-Georgievska L.

Identyfikatory

DOI

10.1515/mms-2017-0003

• Języki publikacji: EN

Abstrakty

EN

Ionizing radiation applied on food eliminates harmful microorganisms, prevents sprouting and delays ripening. All methods for detection of irradiated food are based on physical, chemical, biological or microbiological changes caused by the treatment with ionizing radiation. When minerals are exposed to ionizing radiation, they accumulate radiation energy and store it in the crystal lattice, by which some electrons remain trapped in the lattice. When these minerals are exposed to optical stimulation, trapped electrons are released. The phenomenon, called optically stimulated luminescence or photostimulated luminescence, occurs when released electrons recombine with holes from luminescence centers in the lattice, resulting in emission of light with certain wavelengths. In this paper, the results of measurements performed on seven different samples of herbs and spices are presented. In order to make a comparison between luminescence signals from samples treated with different doses, unirradiated samples are treated with Co-60 with doses of 1 kGy, 5 kGy and 10 kGy. In all cases it was shown that the higher the applied dose, the higher the luminescence signal.

Słowa kluczowe

EN

food; ionizing radiation; photostimulated luminescence

• Wydawca: Komitet Metrologii i Aparatury Naukowej PAN
• Czasopismo: Metrology and Measurement Systems
• Rocznik: 2017
• Tom: Vol. 24, nr 1
• Strony: 143--151
• Opis fizyczny: Bibliogr. 22 poz., rys., tab., wykr.

Twórcy

autor

Sandeva I.

• Ss. Cyril and Methodius University, Faculty of Electrical Engineering and Information Technologies, Ruger Boskovic b.b., 574, 1000 Skopje, Macedonia (the former Yugoslav Republic of)

autor

Spasevska H.

• Ss. Cyril and Methodius University, Faculty of Electrical Engineering and Information Technologies, Ruger Boskovic b.b., 574, 1000 Skopje, Macedonia (the former Yugoslav Republic of)

autor

Ginovska M.

• Ss. Cyril and Methodius University, Faculty of Electrical Engineering and Information Technologies, Ruger Boskovic b.b., 574, 1000 Skopje, Macedonia (the former Yugoslav Republic of)

autor

Stojanovska-Georgievska L.

• Ss. Cyril and Methodius University, Faculty of Electrical Engineering and Information Technologies, Ruger Boskovic b.b., 574, 1000 Skopje, Macedonia (the former Yugoslav Republic of)

Bibliografia

• [1] Miller, R.B. (2005). Electronic irradiation of foods. Springer.
• [2] Padua, W.G. Food Irradiation. Department of Food Science and Human Nutrition.
• [3] Meier, W. (1991). Analysis of irradiated food. Mikrochimica Acta, 104(1), 71-79.
• [4] Manzoli, J.E., Rosa, F.M.L., Silva Felix, J., Monteiro, M. (2007). Migration measurements from plastic packaging: a simulation study on influence of initial concentration profile. Metrol. Meas. Syst., 14(1), 117-124.
• [5] Goulas, A.E., Stahl, M., Riganakos, K.A. (2008). Effect of various parameters on detection of irradiated fish and oregano using the ESR and PSL methods. Food control, 19(11), 1076-1085.
• [6] Analytical methods for post-irradiation dosimetry of foods - Technical report. (1993). IUPAC.
• [7] Cutrubinis, M., Delincee, H., Stahl, M., Roder, O., Schaller, H. J. (2005). Detection methods for cereal grains treated with low and high energy electrons. Radiation Physics and Chemistry, 72(5), 639-644.
• [8] Soika, C., Delincee, H. (2000). Thermoluminescence Analysis for Detection of Irradiated Food – Luminescence Characteristics of Minerals for Different Types of Radiation and Radiation Doses. Academic Press, 33, 431-439.
• [9] Ahn, J., Kim, G., Akram, K., Kim, K., Kwon, J. (2012). Luminescence characteristics of minerals separated from irradiated onions during storage under different light conditions. Radiation Physics and Chemistry, 81(8), 1215-1219.
• [10] D’Oca, M.C., Bartolotta, A., Cammilleri, C., Giuffrida, S., Parlato, A., Di Stefano, V. (2009). The additive dose method for dose estimation in irradiated oregano by thermoluminescence technique. Food control, 20(3), 304-306.
• [11] Kim, B.K., Akram, K., Kim, C.T., Kang, N.R., Lee, J. W., Ryang, J.H., Kwon, J.H. (2012). Identification of low amount of irradiated spices (red pepper, garlic, ginger powder) with luminescence analysis. Radiation Physics and Chemistry, 81(8), 1220-1223.
• [12] Directive 1999/2/EC of the European Parliament and of the Council, 1999.
• [13] Directive 1999/3/EC of the European Parliament and of the Council, 1999.
• [14] Law of food safety and products and materials that come in contact with food, of the Statute of Republic of Macedonia (Official Gazette of Republic of Macedonia, No. 54/2002 and 84/2007).
• [15] Regulation for specific security requirements of the food produced by ionizing radiation (Official Gazette of Republic of Macedonia, No. 63/2014).
• [16] The SUERC Pulsed Photostimulated Luminescence Irradiated Food Screening System - User Manual.
• [17] MKS EN 13751:2011 Foodstuffs - Detection of irradiated food using photostimulated luminescence.
• [18] Bortolin, E., Boniglia, C., Calicchia, A., Alberti, A., Fuochi, P., Onori, S. (2007). Irradiated herbs and spices detection: light-induced fading of the photo-stimulated luminescence response. International Journal of Food Science and Technology, 42(3), 330-335.
• [19] Bayram, G., Delincée, H. (2004). Identification of irradiated Turkish foodstuffs combining various physical detection methods. Food control, 15(2), 81-91.
• [20] Ahn, J., Kim, G., Akram, K., Kim, K., Kwon, J. (2012). Effect of storage conditions on photostimulated luminescence of irradiated garlic and potatoes. Food Research International, 47(3), 315-320.
• [21] Jo, D., Kim, B., Kausar, T., Kwon, J. (2008). Study of photostimulated- and thermo-luminescence characteristics for detecting irradiated kiwifruit. Journal of Agricultural and Food Chemistry, 56(4), 1180-1183.
• [22] Ginovska, M., Spasevska H., Stojanovska-Georgievska L., Sandeva, I., Kochubovski, M. (2016). Procedure for detection and control of irradiated food. Journal of Environmental Protection and Ecology, 17(1), 402-412.

Uwagi

EN

The authors express their strong gratitude to IAEA for funding the TC project - MAK 5007 "Assessing and Enabling the Implementation of Food Irradiation Technologies" and to the Institute of Nuclear Sciences in Vinca, Serbia, for irradiation of the samples.

PL

Opracowanie ze środków MNiSW w ramach umowy 812/P-DUN/2016 na działalność upowszechniającą naukę (zadania 2017).