Irradiated Spices Research Articles

Detection of Low Dose-Gamma Irradiated Spices by Photostimulated Luminescence (PSL) Technique

Photostimulated Luminescence (PSL) has been widely used as a rapid screening technique for the detection of various irradiated foods. This study aims to investigate the efficacy of the PSL technique in the detection of low dose-gamma irradiated spices available in the Malaysia market. Samples of clove, coriander, fenugreek, turmeric powder and curry powder were irradiated at very low doses; 0 (control), 0.2, 0.5 and 1 kGy using Cobalt-60 as a source. PSL measurements and analysis were undertaken under subdued lighting following EN 13751 methods. The PSL value in the form of photon counts (PCs/60s) of all samples as a function of the irradiation dose after 7 days of storage were determined which revealed that the PSL value increases proportionally to the radiation dose applied. The PSL also was able to discriminate between the non-irradiated (<700 PCs/60s, negative) and irradiated (>5000 PCs/60s, positive) samples after 7 days of storage. Coriander generates the highest PCs at the lowest dose (0.2 kGy) and highest dose (1 kGy) after that storage period. The PSL value of all spice samples is considered accurate and consistent at all irradiation doses. This technique is highly reliable for the detection of irradiated spices available in the Malaysia market.

Quantitative viscosity determination in irradiated major spices (black pepper, cardamom, cinnamon, ginger, and turmeric) by using a vibro viscometer for long-term storage

The overall purpose of the study was the quantitative determination and identification of irradiated (0, 5, 10, 15 and 20 kGy) black pepper, cardamom, cinnamon, ginger, and turmeric aqueous suspensions with regards to viscosity changes just after irradiation and during long-term storage. Enzymatic starch analyses (GOPOD) results confirmed that spice samples (black pepper, cardamom, cinnamon, ginger, and turmeric) have high starch content (43.6–63.8%) except for cinnamon (10.5–12.0%). The measured viscosity values (mPa.s) of the samples (black pepper, cardamom, cinnamon, and ginger) significantly decreased with increasing absorbed irradiation doses (up to 15 kGy) during storage ( p < 0.05). When the different irradiation doses were compared, it was clear that the doses of 5 and 10 kGy caused a dramatic decrease in viscosity values. Cardamom, black pepper, and ginger samples were irradiated at a dose range of 5–20 kGy, which could be detected even after 18 months. In contrast, it has been found to give positive results in storage up to 12 months for turmeric and cinnamon samples as a detection method. It is still possible to identify irradiated black pepper, cardamom, cinnamon, ginger, and turmeric even after months of storage. Furthermore, the vibro viscometer provided rapid, precise, and reliable results and it was a user-friendly instrument for detection of irradiated spices. • Long-term storage (18 months) tests were performed on irradiated spice viscosity. • Viscosity showed a significant ( p < 0.05) decrease with respect to dose. • Irradiated black pepper, cardamom and ginger samples were detected after 18 months. • Cinnamon and turmeric samples gave positive results in storage for up to 12 months. • The vibro viscometer provided rapid, precise, and reliable results for spices.

Development of a novel microbiological method for detection of gamma irradiated spices

Spices are food additives that are used in many different areas of food technology. Most of the spices contain essential oils sensitive to thermal degradation processes. Therefore, an alternate method of decontamination, other than thermal, should be used so that the microbial safety of the spices is ensured. This study was focused on the evaluation of the effect of ionizing radiation, known as radurization, on microbiological safety in samples of red pepper, black pepper, and stinging nettle, from North Macedonia. Samples were irradiated by 60Co γ-rays. The possibility for development of a novel, shortened microbiological method was investigated. The conventional agar plate method was used, as a standard microbiological method, in order to evaluate the effect of irradiation on the microbiological safety of the food. The red pepper and the stinging nettle did not show any microbial growth when inoculated on both growth media, after being irradiated. Additionally, the photostimulated luminescence and thermoluminescence method were used as physical methods. By comparing the two glow curves for the glow ratio, the obtained values are greater than 0.1, which confirms that the samples have been irradiated.

Use of optically stimulated luminescence (OSL) in the detection of irradiated spices.

In this study, the validity of using the optically stimulated luminescence (OSL) technique as a scanning method for the detection of irradiated foodstuffs was investigated. Gamma-irradiated thyme, mint and clove samples were stimulated with a continuous wave blue light (CW-OSL) and their OSL signal sensitivity and stability properties were measured. While no OSL signal was observed for all non-irradiated spices, a significant increase in the intensity of OSL signals was noted for all samples after irradiation with 5kGy, 10kGy and 20kGy. It was also observed that the measured OSL signals were well above the background level even after one year of irradiation. It is therefore concluded that irradiated thyme, mint and clove samples can clearly be identified using the CW-OSL technique without any pre-treatment even one year after irradiation. This result indicates that, where spices contain sufficient silicate minerals, the CW-OSL technique could be used as a method for detecting irradiation.

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review.

Food fraud in herbs and spices is an important topic, which has led to new technologies being studied as potential tools for fraud identification. Nontargeted technologies have proven to be a useful tool for the authentication of herbs and spices. The present review focuses on the use of near-infrared, hyperspectral imaging, Fourier-transform infrared, Raman, nuclear magnetic resonance, and electron spin resonance spectroscopy for the authentication of spices, which includes the determination of origin and irradiated spices and the identification of adulterants. The methods developed based on vibrational spectroscopy combined with chemometric techniques seem to be promising tools for determining the presence of adulterants and contaminants in herbs and spices. On the other hand, nuclear magnetic resonance seems to be the most efficient technology to determine the origin of herbs and spices although, for some cases, studies with near-infrared spectroscopy can be a viable substitute. Electron spin resonance spectroscopy is the technique par excellence used for the authentication of irradiated herbs and spices, so its use should be expanded to many more spices' varieties. Portable devices are preferred by those involved in the food industry, due to its manageability and low cost. Data fusion and big data are shown as promising tools for spice fraud control. In conclusion, spectroscopic techniques show a great efficiency to authenticate spices, although their evaluation must be expanded to other spice varieties, to new strategies of data analysis (as data fusion and big data), and to the use of portable devices.

Identification of a surrogate to validate irradiation processing of selected spices

Onion powder and talc were inoculated with one of three groups of Salmonella enterica or a putative surrogate, Enterococcus faecium NRRL B-2354, and the radiation sensitivity of S. enterica was compared to E. faecium. For both inoculated onion powder and inoculated talc, D10-values were greater for E. faecium than any of the three groups of S. enterica. The survival of E. faecium in irradiated talc was used to estimate the potential survival of S. enterica in irradiated spices. Onion powder, dried oregano, whole cumin seeds or peppercorns were mixed with talc inoculated with either S. enterica (previously associated with a foodborne disease outbreak) or E. faecium and irradiated. The D10-values were calculated for each bacterial group and compared between E. faecium and S. enterica within each spice. For each spice, the D10-value for E. faecium was either not statistically different from (P < 0.05) S. enterica or greater than that of S. enterica (onion powder). Quadratic and linear models were developed to allow the estimation of potential surviving populations, and potential decimal reductions of S. enterica, based on surviving populations and decimal reductions determined with E. faecium. The use of E. faecium and these mathematical models would allow a processor to validate an irradiation process by estimating the reduction in S. enterica, based on the population reductions of E. faecium.

ESR analysis of natural and gamma irradiated coriander (Coriandrum sativum L.) seeds

ABSTRACTElectron spin resonance (ESR) is a powerful technique to detect radicals trapped in cellulosic food products and has been suggested as a useful method for identification of irradiated herbal foodstuffs. Coriander spice which has important medicinal properties was investigated using ESR spectroscopy. Radicals in natural and irradiated coriander samples were determined at room temperature. ESR spectra of natural sample were characterized by a single central signal with value and gamma irradiation produced satellite peaks attributed to cellulose-like radical which is used as a marker for detection of irradiated cellulosic plant products. The spectroscopic splitting values of radicals were determined. Dose dependency and stability of this center were analyzed by dose response and kinetic measurements. The reported results about activation energy, thermal life time and dose response relationship of the cellulose-like radical accurately prove that ESR can be used for identification of irradiated coriander spice seeds.

Postirradiation changes of the microbiological quality, aflatoxin, capsinoids, volatile oils, and the color of red pepper powder

Red pepper powder from a local market was vacuum-packaged in aluminum foil bags, irradiated by a 60Co gamma irradiator at seven doses (0, 3, 6, 9, 12, 15, and 18 kGy) and stored at ambient temperature for 8 months. Postirradiation changes of the microbiological quality, aflatoxin B1, volatile oils, pungency, and the color of red pepper powder during different storage periods were investigated. The results showed that γ-irradiation could effectively decontaminate the red pepper powder, which reduced the content of the total aerobic bacteria by 6 logs when irradiated at 18 kGy, and the irradiation effectively reduced the fungal load but had no obvious effect on the content of aflatoxin B1. The 18 kGy irradiation did not change the color of sample and reduced the amount of terpenes by 3%. However, during the storage period, the terpene's content in the irradiated samples showed a lower reduction compared with the control. Practical applications The study showed that irradiation had an obvious bactericidal effect, and a dose of 18 KGy could effectively decontaminate the spices, which made the microbiological quality achieve the national hygienic standard of irradiation spices. Gamma irradiation had no significant effect on the terpenes of red pepper powder, which were the main constituent of the volatiles. During storage, the pungency decreased a lot, but could be well preserved by aluminum foil bag. This study could provide some reference for the setting of irradiation dose and the detection of higher-dose irradiated spices, and provide a new way for the storage of red pepper powder.

Evaluation of gamma irradiation and boiling treatment on antioxidant status in different spices

AbstractThree spice samples (garlic, ginger, and turmeric) were gamma‐irradiated at a dose of 0.05 and 0.1 kGy. The effects of irradiation treatment on the content of antioxidant markers (such as, total phenol, and flavonoid content, antioxidant activity, and reducing power) after boiling of fresh and gamma irradiated spices were investigated. Results indicated that the antioxidant quality of ginger has improved when treated with irradiation but irradiation treatment gradually decreased the antioxidant parameters with increasing dose in turmeric. For garlic, lower dose (0.05 kGy) was useful to retain antioxidant value after boiling than higher dose gamma radiation. In addition, boiling showed a significant loses of total phenol content and DPPH radical scavenging activity as well as other antioxidant markers were observed for fresh ginger and garlic. But fresh turmeric showed reverse phenomena upon boiling. The changes of bioactive compound upon irradiation and boiling might contribute to antioxidant activity of studied spices.Practical applicationGamma irradiation has been recognized as an effective method for inhibiting sprouting in rhizome spices along with improving safety of spices by inactivating food‐borne pathogens. In the present research, influence of gamma irradiation and boiling treatment on antioxidant status in different spices has been determined. Though irradiation has no positive effect on antioxidant parameters in boiled turmeric while irradiated ginger and garlic showed improvement of antioxidant markers in boiled sample. This result demonstrates that gamma irradiation could be a potential tool to improvement of antioxidant quality in cooked spices.

Detection of gamma irradiated spices with OSL method and its reliability

Introduction: Irradiation has been accepted as an effective food safety method for various foods over 50 years. Gamma rays from radioactive isotopes of Cobalt 60 or Cesium 137 are used for food irradiation applications. Main concern about food irradiation is the detection of these irradiated foods and also loss of detection of irradiation through storage period. Photo Stimulated Luminescence (PSL) is one of the physical techniques that can be used for irradiation detection. The aim of this study is to analyze the behavior of PSL signals of irradiated spices with respect to storage period, storage temperature, origin and type of samples. Material and Methods: Red pepper, thyme and cumin were used as samples and 4°C and 25°C were selected as storage temperature. Storage period was set as six months after irradiation application. During six months storage period, PSL signal was not detectable for most of the origin and sample type. At the end of sixth month, an spin resonance spectroscopy (ESR) analysis was performed to detect the accuracy of the PSL technique. Results: With respect to the results of these experiments, it was seen that, most of the samples was observed as false unirradiated by PSL technique, however ESR analyze the samples as irradiated at the end of sixth month. Conclusion: According to the statistical analysis, origin and type of sample were determined as the dependent parameters of PSL detection.

放射線照射香辛料に関する官能検査

放射線照射香辛料に関する官能検査

照射香辛料検知のためのESR測定条件の検討

照射香辛料検知のためのESR測定条件の検討

Alcoholic extraction enables EPR analysis to characterize radiation-induced cellulosic signals in spices.

Different spices such as turmeric, oregano, and cinnamon were γ-irradiated at 1 and 10 kGy. The electron paramagnetic resonance (EPR) spectra of the nonirradiated samples were characterized by a single central signal (g = 2.006), the intensity of which was significantly enhanced upon irradiation. The EPR spectra of the irradiated spice samples were characterized by an additional triplet signal at g = 2.006 with a hyperfine coupling constant of 3 mT, associated with the cellulose radical. EPR analysis on various sample pretreatments in the irradiated spice samples demonstrated that the spectral features of the cellulose radical varied on the basis of the pretreatment protocol. Alcoholic extraction pretreatment produced considerable improvements of the EPR signals of the irradiated spice samples relative to the conventional oven and freeze-drying techniques. The alcoholic extraction process is therefore proposed as the most suitable sample pretreatment for unambiguous detection of irradiated spices by EPR spectroscopy.

An improved approach to identify irradiated spices using electronic nose, FTIR, and EPR spectroscopy.

Changes in cumin and chili powder from India resulting from electron-beam irradiation were investigated using 3 analytical methods: electronic nose (E-nose), Fourier transform infrared (FTIR) spectroscopy, and electron paramagnetic resonance (EPR) spectroscopy. The spices had been exposed to 6 to 14 kGy doses recommended for microbial decontamination. E-nose measured a clear difference in flavor patterns of the irradiated spices in comparison with the nonirradiated samples. Principal component analysis further showed a dose-dependent variation. FTIR spectra of the samples showed strong absorption bands at 3425, 3007 to 2854, and 1746 cm(-1). However, both nonirradiated and irradiated spice samples had comparable patterns without any noteworthy changes in functional groups. EPR spectroscopy of the irradiated samples showed a radiation-specific triplet signal at g = 2.006 with a hyper-fine coupling constant of 3 mT confirming the results obtained with the E-nose technique. Thus, E-nose was found to be a potential tool to identify irradiated spices.

Essential‐Oil Analysis of Irradiated Spices by Using Comprehensive Two‐Dimensional Gas Chromatography

AbstractFour different spices were packaged either under 100 % nitrogen or using ambient air, and then gamma‐irradiated at different doses. The essential oils of the original spices and of those irradiated were obtained by hydrodistillation. Changes to the essential‐oil compositions due to irradiation and effects of packaging were detected and compared by using comprehensive two‐dimensional gas chromatography (GC×GC). The use of GC×GC provided better separation and more reliable results. It enabled ready detection of some peaks that coeluted with other peaks in the first‐dimension column (1D). Differences in detected peaks were observed after irradiation of samples packaged under ambient air, with additional peak(s) noted. Two peaks appeared after irradiation of aerobically packaged rosemary, black pepper and thyme, and one peak increased in relative abundance in the samples. No changes in these three peaks were noted after irradiation of samples packaged under 100 % N2. These three essential‐oil components were identified by using GC×GC quadrupole time‐of‐flight mass spectrometry (Q‐TOFMS). The changes after irradiation were mainly due to packaging type, and no effect of the irradiation dose was observed in the study.

감마선 및 전자선 조사 처리 건조향신료에 대한 광자극발광, 열발광 및 전자스핀공명의 분광학적 분석 비교

현재 사용되고 있는 물리적 확인시험법인 광자극발광법(PSL), 열발광분석법(TL), 전자스핀공명법(ESR)을 이용하여 4종의 시료에 대해 감마선과 전자선에 의한 확인시험법의 판별 특성을 확인하였다. PSL 측정 결과 고춧가루, 바질, 파슬리 시료는 선원 및 선량에 관계없이 조사된 시료는 photon count 값(PCs)이 5,000 이상인 7,004-70,519의 PCs로 측정되어 조사여부의 판정이 가능하였다. 하지만 조사된 후춧가루에서는 선원에 관계없이 threshold value가 5,000 이하인 442-1,572 PCs로 중간값 및 음성값을 나타냄에 따라 조사여부 확인이 어려웠다. TL 측정 결과에서는 고춧가루, 바질, 파슬리, 후춧가루 4종 모두 선원 및 선량에 관계없이 조사된 시료는 <TEX>$150-250^{\circ}C$</TEX> 사이에서 최대 glow curve peak가 나타났다. 또한 TL ratio값이 0.1 이상인 0.101-0.889을 나타내어 조사여부 판정이 가능하였다. ESR 측정 결과에서는 고춧가루만이 cellulose 유래의 signal을 보이면서 방사선 조사여부를 판정할 수 있었다. 다른 3종 시료에서는 single line signal을 나타내어 ESR 판정이 어렵다는 것이 확인되었다. 따라서 전자선조사 향신료에서도 현행 물리적 판별방법으로 조사 여부 확인이 가능하였으며, false 값에 대한 이유를 밝히는 연구가 추가적으로 수행되어야 할 것으로 사료된다. This study was conducted to determine the effect of gamma-ray and electron-beam irradiation on dried spices (black pepper, red pepper, parsley, and basil) using the photostimulated luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) methods. The spices were irradiated at 0, 1, 5, and 10 kGy. All non-irradiated spices had photon counts (PCs) less than 700 PCs. The PCs of three irradiated spices (red pepper, parsley, and basil) were clearly distinguishable from those of non-irradiated ones, exhibiting PSL signals higher than 5000 PCs. However, negative PSL counts (<700 PCs) were obtained for most irradiated black pepper, except those irradiated with 5 kGy gamma rays and 10 kGy electron-beams. TL glow curves of the irradiated spices showed a higher peak at <TEX>$150-250^{\circ}C$</TEX>. TL ratios were found to be less than 0.1 for non-irradiated spices and higher than 0.1 for irradiated ones. No ESR signal was observed for any irradiated spice except red pepper, which displayed cellulose-based ESR spectra. Therefore, the results suggest that the PSL, TL, and ESR methods are effective detection techniques for dried spices irradiated with electron beams as well as gamma rays.

Identification of low amount of irradiated spices (red pepper, garlic, ginger powder) with luminescence analysis

For the identification of irradiated food, current analysis methods have limitations regarding presence and stability of radiation-induced markers. In this study, different spice blends with small quantity of different irradiated (0, 1 and 10kGy) spice powders, such as red pepper, garlic or ginger, were investigated using PSL and TL techniques. In PSL-based screening analysis, the spice blends containing 10% of irradiated materials (1 or 10kGy) were determined as intermediate or positive. In TL results, the blends containing 1% of 1 or 10kGy-irradiated spices showed the typical TL glow curves that could be interpreted as positive. The blends with irradiated garlic powder provided more good results where identification was possible at 0.5% mixing of irradiated sample. However, the TL ratios of all spice blends were <0.1 and only TL glow curve shape and intensity may be used to discriminate the samples having irradiated component.

Development and Single Laboratory Validation for Thermoluminescence Detection of Irradiated Foods Using X-ray Irradiation

The thermoluminescence (TL) method using X-rays was investigated for the purpose of detection of irradiated food, and the method was validated at a single laboratory level. A small X-ray irradiator was developed as an alternative radiation source for normalization, and X-ray irradiation conditions equivalent to gamma-ray irradiation from (60)Co were established. Gamma-ray irradiated spices were used for the method validation. The detection limits (MDL) and lower limit of integrated TL intensities (MDL×10) for the spices were checked and the separation of silicate minerals from the spices was confirmed to be sufficient for TL analysis. There was no significant difference in TL glow ratio obtained using two sets of X-ray irradiation equipment including the newly developed equipment. Repeatability and intermediate precision showed no influence of analysts, X-ray irradiation equipments, or measurement days on the TL ratios. From these results, this detection method was validated in a single laboratory.

Detection of Gamma-irradiated Red and Black Pepper Powders in a Model Meat Product by Photostimulated Luminescence

This study examined the photostimulated luminescence (PSL) detection method suggested by the Korean Food and Drug Administration to assess whether the method can be used to identify irradiated spices in restructured pork patties, which served as a model system for processed meat products. Red and black pepper powders were irradiated at 0, 5.0, 7.5, and 10 kGy, and pork patties were formulated with the spice at irradiated pepper concentrations of 0.1% and 0.5%. PSL was then used to estimate amounts of light derived from the spice itself and pork patties. The results of PSL analysis showed that red and black pepper powders were determined as positive and presumptive positive, respectively, when irradiated at more than 7.5 kGy. However, when used in pork patties, all samples were negative for irradiation. Thus, PSL may not be useful in detecting irradiated ingredients used in processed meat products.

A practical and transferable methodology for dose estimation in irradiated spices, based on thermoluminescence dosimetry

The thermoluminescence technique is recommended by the European Committee for Standardization for the detection of irradiated food containing silicates as contaminants. In this work, the applicability of the thermoluminescence technique as a quantitative method to assess the original dose in irradiated oregano was studied; the additive-dose method was used, with reirradiation doses up to 600 Gy. The proposed new procedure allows to clearly discriminate irradiated from unirradiated samples, even after one year storage, and it gives an acceptable estimation of the original dose; the overall modified procedure requires only one day to be completed.