Publicação
Raman measurements on gamma irradiated chestnut fruits
| Resumo: | Irradiation for food preservation is on use in several countries for different types of foods: fish, meat, vegetables, etc., with its application accepted and regulated by national and international food safety agencies. In this work an irradiation preservation process was applied on chestnut fruits, studying its impact on fruit characteristics. Here, we applied Raman scattering measurements on two varieties of non-irradiated and irradiated chestnut fruits at different irradiation doses (1, 2 and 5 kGy), to identify the main peaks associated with main molecular structures present on chestnut fruits and their behavior (intensity, peak position and full width at half maximum-FWHM) with irradiated doses. The intensity ratios of relevant peaks were used to correlate the obtained results with the dose and/or variety. With the focus of this research centered not only on structural changes after processing but also on the possibility to use this tool to easily distinguish between varieties and/or processed fruits by irradiation. From the results presented in this study, following the appropriate Raman peaks, it was possible to clearly identify the chestnut fruits varieties and also to discriminate irradiated from non-irradiated samples. From our knowledge, this is the first time that Raman scattering measurements were performed on chestnut fruits submitted to an irradiation preservation process. |
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| Autores principais: | Antonio, Amilcar L. |
| Outros Autores: | Cabo Verde, Sandra; Cerqueira, M. F. |
| Assunto: | Chestnut fruits Radiation processing Raman measurements |
| Ano: | 2025 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Universidade do Minho |
| Idioma: | inglês |
| Origem: | RepositóriUM - Universidade do Minho |
| Resumo: | Irradiation for food preservation is on use in several countries for different types of foods: fish, meat, vegetables, etc., with its application accepted and regulated by national and international food safety agencies. In this work an irradiation preservation process was applied on chestnut fruits, studying its impact on fruit characteristics. Here, we applied Raman scattering measurements on two varieties of non-irradiated and irradiated chestnut fruits at different irradiation doses (1, 2 and 5 kGy), to identify the main peaks associated with main molecular structures present on chestnut fruits and their behavior (intensity, peak position and full width at half maximum-FWHM) with irradiated doses. The intensity ratios of relevant peaks were used to correlate the obtained results with the dose and/or variety. With the focus of this research centered not only on structural changes after processing but also on the possibility to use this tool to easily distinguish between varieties and/or processed fruits by irradiation. From the results presented in this study, following the appropriate Raman peaks, it was possible to clearly identify the chestnut fruits varieties and also to discriminate irradiated from non-irradiated samples. From our knowledge, this is the first time that Raman scattering measurements were performed on chestnut fruits submitted to an irradiation preservation process. |
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