Recognition of samples of similar composition using kinetic-based optical fingerprinting strategy: Choice of indicator reactions.

This study investigates the gamma-ray interaction mechanisms and radiation-induced damage in selected proteins (casein, lactoferrin, and lysozyme) and fatty acids (caproic acid, capric acid, and docosahexaenoic acid) using Monte Carlo simulations and theoretical code. The gamma-ray interaction parameters were determined using WinXCOM and compared with GEANT4 and FLUKA simulations in the energy range of 0.04 to 2 MeV. In addition, the number and average energy of secondary electrons generated by photon interactions were obtained using the GEANT4 simulation tool. Radiation-induced damage was quantified through displacement per atom (DPA) and total ionizing dose (TID) calculations using the FLUKA code at representative photon energies of 0.08 MeV, 0.5 MeV, and 1 MeV. The results showed strong agreement (<3% deviation) between the theoretical and simulation outputs, validating the reliability of the applied methods. Lactoferrin exhibited the highest μ/ρ, μ, and lowest half-value layer values due to its higher density and heavier elemental composition, whereas the fatty acids showed weaker attenuation capability. Secondary electron production was highest in lactoferrin and lowest in the fatty acids. The DPA and TID analyses revealed that fatty acids are more susceptible to displacement damage at lower energies, while proteins exhibited higher structural disturbance at higher photon energies. In short, the findings demonstrate that gamma-ray interaction probability, secondary electron production, and radiation damage strongly depend on molecular density, composition, and photon energy. These results could provide valuable information for radiation effects on biomolecules, with implications for radiobiology, food irradiation, and medical radiation applications.

Emerging technologies have gained traction in recent years, offering more benefits and potential to transform industries. As alternatives to conventional thermal treatments, non-thermal processing technologies offer improved food safety and extended shelf life while preserving the functional and sensory properties of food products. Six important non-thermal technologies were analyzed: cold plasma technology, high-pressure processing (HPP), pulsed electric fields (PEF), ozonation, ionizing radiation (food irradiation), and ultraviolet light (UV-C). Each technique has its own mechanism of action, applications in the food industry, and advantages over traditional approaches that drive industrial progress and build consumer confidence. These techniques offer environmental stability, superior product quality, and enhanced energy efficiency. However, challenges and limitations to the implications and operation remain, including scalability, regulatory obstacles, and consumer perceptions. In some cases, their effects on the nutritional value and quality of food are negligible because they are non-thermal. Researchers should focus on the use of emerging technologies to enhance proficiency, like AI (Artificial Intelligence) and nanotechnology.

This study investigates the potential mutagenic and genotoxic effects of 2-Alkylcyclobutanones (2-ACBs), by-products formed in irradiated foods. 2-ACBs are compounds derived from the irradiation of fat-containing foods, with recognized genotoxic potential. The research focused on the compounds 2-dodecylcyclobutanone (2-dDCB) and 2-tetradecylcyclobutanone (2-tDCB), evaluating their mutagenicity through the micronucleus assay in hepatic cell lines (HepG2, BRL3A, and HTC) and genotoxicity through the Ames test using five bacterial strains (TA-98, TA-100, TA-1535, TA-1537, and WP2uvrA). Results from the Ames test indicated that 2-dDCB and 2-tDCB did not significantly increase mutagenic reversion rates, while the micronucleus assays showed no genotoxic damage in the tested cell lines. It is concluded that, at the evaluated concentrations, the compounds 2-dDCB and 2-tDCB do not exhibit mutagenic or genotoxic potential, supporting the safety of irradiated foods. However, further research is recommended to assess long-term effects and different irradiation conditions.

Ensuring food safety and quality being the key focus of state policy in the Russian Federation, aimed at preserving and strengthening public health. In the context of growing food losses and global challenges related to microbiological contamination, the emergence of resistant pathogens, and restrictions on the use of chemical fumigants, physical processing technologies, including food irradiation with ionizing radiation, are becoming particularly important. This review examines the technological foundations of food irradiation (radappertization, radurization, radicidation) in terms of the perspectives of hygiene and safety. Summary data on dose ranges for different food groups are provided.The results of long-term biomedical studies and modern assessments are summarized: the impact of food irradiation on proteins, lipids, carbohydrates, vitamins, and bioactive substances, as well as data from the toxicological assessment of radiolysis products. Special attention is paid to classic experimental studies on several generations of laboratory animals and observations in human volunteers, which showed that with realistic doses and a balanced diet, irradiated food has no adverse effects on growth, development, reproduction, or lifespan. Modern toxicological and assessment studies of 2-alkylcyclobutanones and other radiolysis products are also considered.The regulatory framework for the production of irradiated products in the USSR/Russia and abroad is analyzed. A list of products for which radiation processing was officially permitted by the USSR Ministry of Health is provided, indicating the purposes of processing and the maximum absorbed doses.Promising areas for the regulated application of food irradiation in the Russian Federation are outlined (spices, dry ingredients, grain, meat and poultry, fish and seafood, fruit and vegetable products, specialized nutrition), along with priority tasks for assessing biomedical risks considering modern approaches. The necessity of a comprehensive approach to the hygienic regulation of food irradiation is substantiated, involving the harmonization of the regulatory framework with international standards, the development of identification methods, and digital traceability for irradiated products.Contributions: Popova A.Yu. – concept and article preparation; Kuzmin S.V. – concept and article preparation, text writing; Rusakov V.N. – material collection and processing, text writing, editing. All authors are responsible for the integrity of all parts of the manuscript and approval of the manuscript final versionConflict of interest. The authors declare no conflict of interest.Funding. The study had no sponsorship.Received: May 29, 2025 / Revised: November 20, 2025 / Accepted: November 25, 2025 / Published: December 19, 2025

Food irradiation is increasingly used to extend shelf life and control pests and diseases. Monitoring post-treatment doses typically relies on expensive, laborious instruments and may miss low doses. We previously proposed a chemical fingerprinting method that estimates dose based on indicator reaction rates, but this approach was tested only on freshly irradiated samples. In this study, we investigated the feasibility of determining the order of magnitude of dose in irradiated raw potato tubers after several days of storage. A completely randomized experimental design was used. Water extracts of potatoes were assayed in oxidation–reduction and aggregation reactions in 96-well plates; reaction rates were tracked by absorbance and fluorescence and analyzed chemometrically. We could distinguish dose orders of magnitude (0, 100, 1000 Gy) after 0, 2, and 6 days of storage at 4 °C. The accuracy of dose recognition on day 6 was at least 97% by using SoftMax regression (SR) or linear discriminant analysis (LDA); irradiated and non-irradiated samples were confidently distinguished using partial least square–discriminant analysis (PLS-DA). The reaction-based method of dose assessment is simple, rapid, and does not require sophisticated equipment.

Luminescence emission is observed from many minerals and it provides important information about the physical and chemical processes taking place in both inorganic and biogenic materials (silicates, carbonates, phosphates, etcetera). It is equally valuable for geological and archaeological dating, detection of irradiated foods, or retrospective applications. Examples described here emphasize some of the career successes of Prof. Dr. Javier García Guinea who has advanced the topic with major contributions to the fields of physics and chemistry of minerals by the study of luminescent emission from natural materials. Geological materials are particularly challenging, as they are highly variable, thus, it has been an achievement to understand the underlying processes and his dedication and expertise have greatly influenced the fields of luminescence spectroscopy and its applications in geosciences, material sciences, retrospective dosimetry and biomedical engineering. He has inspired and guided many researchers, and will undoubtedly continue to do so into his retirement.

Food irradiation has emerged as a viable non-thermal postharvest technology aimed at improving microbial safety and shelf life of fresh produce. This review explores how low-dose ionizing irradiation (< 1 kGy) affects antioxidant systems in fruits and vegetables. It focuses on both non-enzymatic antioxidants such as vitamin C, vitamin E, and phenolic compounds, and enzymatic antioxidants including phenylalanine ammonia-lyase (PAL), catalase (CAT), and superoxide dismutase (SOD). While high-dose irradiation can degrade sensitive nutrients, low doses often preserve or enhance antioxidant capacity through increased extractability and biosynthetic activation. The impact of environmental factors such as oxygen, packaging, and storage conditions on antioxidant retention is also reviewed. This study presents a mechanistic understanding of antioxidant modulation through irradiation, offering strategies for improving the nutritional quality of postharvest fruits and vegetables.

Indonesia faces major food safety issues. Foodborne illness and food loss and waste (FLW) are affecting public health and the economy. This will likely continue unless these problems are addressed. Food irradiation is a non-thermal food processing technology that offers a promising means to address this issue by enhancing food safety and quality. However, the application of food irradiation could be limited. Consumer concerns could prevent the use of food irradiation in Indonesia due to limited knowledge and misconceptions regarding irradiation. This study examines Indonesian consumers’ awareness, attitudes, and acceptance toward irradiated food. Moreover, explores differences in acceptance across socio-demographic groups. An online survey was conducted from May to July 2025. A total of 386 respondents participated. Descriptive statistics were utilized to analyze awareness, attitudes, and acceptance, while comparative tests assessed socio-demographic differences. Results reveal surprisingly high acceptance: 69.2% are willing to buy, and 69.0% are willing to consume irradiated foods, despite generally low awareness (45.3%). Consumers reported moderate perceived risk, substantial perceived benefits, and high trust. Acceptance did not differ significantly by gender but was notably lower among older, higher-educated, and higher-income groups. Indicate Consumers with higher education and income appear to be more critical and selective than those with lower education and income. Communication efforts should focus on raising awareness and providing information to help consumers understand the advantages of food irradiation. Overall, this study provides valuable empirical evidence for policymakers, the food industry, and academics to support the safe and broad application of food irradiation.

Food irradiation is a well-established physical preservation technique that utilizes ionizing radiation to enhance food safety and extend shelf life. This method effectively controls pests, delays ripening, and inactivates pathogens while maintaining nutritional quality. The review examines various radiation types (gamma, X-ray, electron beam) and their applications across different food categories. While significant research has been conducted on staple crops and spices, gaps remain in studying highly perishable fruits, nutrient-dense cereals, dairy products, and premium spices. Current research initiatives in India (BARC, ICAR) and globally (IAEA, FAO) are discussed, along with emerging opportunities for using alternative radiation sources. The paper highlights the need for further research on underutilized food products and comparative studies of different irradiation methods to optimize food preservation strategies.

This study investigates the impact of 1 MeV electron beam and 80 keV X-ray irradiation on the decomposition rate and radiation–chemical yield of 1-hexanol in aqueous saline solution to develop a comprehensive approach to determining reliable volatile organic compound markers for food irradiation. A 50 mg/L 1-hexanol solution was irradiated with the doses ranging from 100 to 8000 Gy at various dose rates ranging from 0.2 to 10 Gy/s to assess the impact of irradiation parameters on the decomposition rate and radiation–chemical yield of volatile compounds typically found in food. GC–MS analysis revealed a non-linear decrease in 1-hexanol concentration with increasing dose, accompanied by the formation of aldehydes, ketones, and secondary alcohols. Among these products, hexanal was detected at the lowest applied dose and exhibited dose-dependent behavior that correlated strongly with 1-hexanol degradation. Density functional theory calculations identified the most probable pathways for the formation of hexanol decomposition products, involving direct ionization, radical reactions, and oxidation. A mathematical model proposed in the study describes dose-dependent transformations of 1-hexanol into hexanal, enabling quantitative estimation of the degradation extent of hexanol. The findings suggest that hexanal can serve as a quantitative marker for hexanol degradation, supporting the development of rapid “dose range” determination methods for food irradiation that ensure microbial safety while minimizing undesirable oxidation of proteins, fats, and carbohydrates.

Identification of irradiated food through hyperspectral imaging assisted by deep learning techniques

This study aimed to conduct a documentary analysis of federal legislation and regulations in Brazil regarding the irradiation of phytotherapeutic products. The research was carried out between April and June 2024 through a review of official documents, including regulations, resolutions, constitutional amendments, and decrees published between 1983 and 2018. Although the analysis revealed the existence of specific norms and resolutions related to food irradiation, no direct regulation concerning the use of ionizing radiation in phytotherapeutics was identified in Brazil. National legislation addresses the use of ionizing radiation in food, particularly for radio-sterilization, with emphasis on RDC No. 21/2001, which may be indirectly applicable to medicinal plants. Normative Instruction No. 44/2014 provides the most relevant guidelines regarding the application of ionizing radiation in pharmaceuticals. In contrast, international legislation—such as that from the FDA (USA) and FSSAI (India)—explicitly regulates the radio-sterilization of medicinal herbs and plants. The documentary analysis highlights the need for the expansion, regulation, and harmonization of Brazilian standards and protocols to ensure the safe application of ionizing radiation in phytotherapeutics.

Food irradiation is a clean, safe and non-thermal technology applied to destroy pathogenic microorganisms, i.e., Salmonella spp., in hen eggs. Currently, in Europe only the egg white can be irradiated up to 3 kGy, so different control methods are crucial for official inspections to identify illicit treatments. In this work, an analytical method was proposed to determine the radiolytic markers, namely 2–dodecylcyclobutanone (2–DCB) and 2–tetradecylcyclobutanone (2–TCB) in hen egg samples. This method is based on headspace solid phase micro-extraction coupled with gas chromatography/mass spectrometry (HS–SPME/GC–MS). The eggs were treated by an X-ray irradiator at dose levels of 0.5, 1.0 and 3.0 kGy. The preliminary validation showed good selectivity, without matrix interferences in non-irradiated samples. Spiked samples showed linear responses in the range 2.5–25.0 µg kg−1, where 2.5 µg kg−1 was the limit of detection for both analytes. Irradiated samples showed a dose-dependent increase in signal intensity and a constant 2–DCB/2–TCB ratio. The minimum dose level detected was 0.5 kGy for all samples, and the 2–DCB and 2–TCB signals remained stable over one month after irradiation. Not least, white analytical chemistry was used to evaluate the HS–SPME/GC–MS method validation effectiveness, greenness power and economic efficiency, compared to the EN 1785:2003 standard method. The results of this study prove that the HS–SPME/GC–MS method is a reliable green alternative to the official method, which is suitable in food safety control programs.

Approximately 70% of commercial industries worldwide use electron accelerator technology for various irradiation processes. The advantages of irradiation processes compared to thermal and chemical processes are higher output levels, reduced energy consumption, less environmental pollution, and producing superior product quality and having unique characteristics that cannot be imitated by other methods. Research Center for Accelerator Technology (PRTA), BRIN, Indonesia is developing standing wave LINAC (SWL) for food irradiation applications at S-band frequencies (±2856 MHz), electron energy of 6-18 MeV, and an average beam power of 20 kW. This paper aims to model, simulate, and analyze the klystron modulator in the RF linear accelerator (LINAC). The klystron modulator is the main component of the RF LINAC, which functions to supply klystron power with the order of megawatt peak DC, so that the klystron can amplify the low-level RF signal from the RF driver into a high-power RF signal with a power of 2-6 MW peak. The klystron modulator modeling is carried out based on mathematical modeling, then simulated using LTspice to analyze the system performance of the klystron modulator. The results of the klystron modulator modeling simulation show stable system performance and dynamic response. So that it meets the specifications of the 6-18 MeV SWL LINAC being developed by PRTA-BRIN.

Estimation of irradiation doses in chicken samples using a reaction-based fingerprinting method.

Food technologies for space missions.

Food safety is a critical public health issue in Malaysia, where concerns have been raised by recent high-profile incidents. This study evaluates Malaysian consumers’ knowledge, attitudes, and practices concerning food safety and examines the influence of social norms and trust in food safety governance. A cross-sectional survey of 1,416 Malaysian consumers was conducted using a structured online questionnaire, which assessed consumer knowledge, risk perception, preventive measures, and trust in food safety governance. Findings revealed substantial knowledge gaps among Malaysian consumers, particularly regarding food additives, contamination, and safe handling practices. While basic hygiene practices were generally followed, moderate concern existed about genetically modified foods and food irradiation, reflecting consumer skepticism toward these technologies. Social norms significantly influenced food safety behaviors, and trust in expert opinions and certification labels proved crucial in shaping practices. These findings highlight the need for targeted educational interventions to address knowledge gaps, enhance consumer confidence in food safety, and emphasize the importance of leveraging social norms and expert opinions in public health campaigns to improve food safety behaviors. The study provides valuable insights for policymakers and public health authorities in refining food safety communication strategies and regulatory frameworks in Malaysia.

Promotion of remyelination by a thyromimetic drug leading to functional recovery.

Foodborne pathogenic microorganisms pose a significant public health issue worldwide, while post-harvest food losses are also considered one of the leading causes of hunger and malnutrition globally. In the food industry, irradiation technology, particularly used as an alternative to thermal processes and regarded as an environmentally friendly method, plays a crucial role in addressing food insecurity and foodborne diseases worldwide. Food irradiation is a non-thermal, technical process in which food is exposed to ionizing or non-ionizing radiation (such as UV, visible light, infrared, radio waves) at specific doses. The irradiation process, which does not involve high temperatures, preserves the food's nutritional value, freshness, and sensory properties (texture, color, taste, and flavor) because it doesn’t damage the structure of food components. The basic principle is that when the irradiation source hits the food, excitation and ionization occur, which inhibits DNA synthesis in living organisms. This effect is primarily used to inhibit the growth of pathogenic microorganisms. Gamma irradiation technology is effective in inhibiting microorganisms/pathogens that cause dangerous diseases and damage food quality, such as Escherichia coli, Campylobacter jejuni, Listeria monocytogenes, Staphylococcus spp. and Salmonella spp. Even low doses (up to 10 kGy, the safe dose limit) affect target groups of microorganisms. In this review discusses the role and applicability of irradiation technology in ensuring the microbiological quality of foods.