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60   Application of Ionizing Radiations | Progress Report

















                                                                                                 Figure 23.
                                                                                               Polyethylene
                                                                                             film used as an
                                                                                            agricultural stove



               ingly appreciated in culinary preparations or   are compounds formed solely by the irradia-
               even “in natura” both in the domestic market   tion process and increase linearly according
               and abroad. Indeed, the food irradiation must   to the radiation dose. Studies of genotoxicity
               be carried out in packaged products, leading   and cytotoxicity are being done by the group
               to minimal changes in fresh and perishable     to provide basic information on cell culture
               products, allowing them to be preserved for    and laboratory animals on this topic which
               longer without losing their quality. However,   should be deepened knowledge and provide
               due to the great diversity and complexity of   data to government bodies for safe control of
               food composition, further scientific research   this process and establish minimal and max-
               on the interaction of ionizing radiation with   imum safe limits quantities in the food.
               food products and components of food matri-
               ces is necessary. Additionally, it has some lim-
               its to irradiate food, as in any other process
               in the food industry. Irradiation is effective in
               public health by inactivating harmful micro-
               organisms and food borne parasites.


               Oxidation results in hydroperoxides decom-
               posing into hydrocarbons, aldehydes, ketones,
               alcohol and acids, which interfere with sen-
               sory characteristics, as they form unpleasant
               flavors and a special flavor that are commonly
               known as rancidity, and reduce nutritional val-
               ue by degrading fat and fat soluble vitamins.
               Oxidative deterioration of lipids leads to the
               development of rancidification, undesirable
               flavors, polymerization and other reactions re-
               sulting in reduced shelf life, nutritional qual-
               ity and food safety. The oxidation of fatty ac-
               ids gives rise to numerous compounds among
               them the formation of 2-ACBs among other
               compounds contained in the lipids of irradi-
               ated foods. Many studies report that 2-ACBs





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