Photostimulated luminescence detection and radiation effects on cinnamon (Cinnamomum zeylanicum) spice

Autores
Marcazzo, Salvador Julian; Sanchez Barrera, C. E.; Urbina Zavala, A.; Cruz Zaragoza, E.
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The increase of disease borne pathogens in foods has promoted the use of new technologies in order to eliminate these pathogen microorganisms and extend the shelf-life of the foodstuffs. In particular, Cinnamon (Cinnamomum zeylanicum) contains an important number of pathogen microorganisms and it is frequently sterilized by gamma radiation. However, it is important to develop the detection methods for irradiated food in order to keep the dose control and also to analyze the radiation effects in their chemical property. This work reports (i) the photostimulated luminescence (PSL) detection of irradiated cinnamon and thermoluminescence (TL) detection of the inorganic polymineral fraction separated from this spice, and (ii) the proximate chemical analysis carried out on fat, protein and dietetic fiber contents. The detection limits using the PSL and TL methods were 500 Gy and 10 Gy, respectively, and the fat content was increased significantly with the gamma dose that could be related to the lipid oxidation in the cinnamon.
Fil: Marcazzo, Salvador Julian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tandil. Centro de Investigaciones en Física e Ingeniería del Centro de la Provincia de Buenos Aires; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Exactas. Instituto de Fisica Arroyo Seco; Argentina
Fil: Sanchez Barrera, C. E.. Universidad Nacional Autónoma de México. Instituto de Ciencias Nucleares; México
Fil: Urbina Zavala, A.. Universidad Nacional Autónoma de México. Instituto de Ciencias Nucleares; México
Fil: Cruz Zaragoza, E.. Universidad Nacional Autónoma de México. Instituto de Ciencias Nucleares; México
Materia
Thermoluminescence
Photostimulated Luminescence
Cinnamon
Irradiated Food
Gamma Dose
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/4586
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/4586
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Photostimulated luminescence detection and radiation effects on cinnamon (Cinnamomum zeylanicum) spiceMarcazzo, Salvador JulianSanchez Barrera, C. E.Urbina Zavala, A.Cruz Zaragoza, E.ThermoluminescencePhotostimulated LuminescenceCinnamonIrradiated FoodGamma Dosehttps://purl.org/becyt/ford/1.3https://purl.org/becyt/ford/1The increase of disease borne pathogens in foods has promoted the use of new technologies in order to eliminate these pathogen microorganisms and extend the shelf-life of the foodstuffs. In particular, Cinnamon (Cinnamomum zeylanicum) contains an important number of pathogen microorganisms and it is frequently sterilized by gamma radiation. However, it is important to develop the detection methods for irradiated food in order to keep the dose control and also to analyze the radiation effects in their chemical property. This work reports (i) the photostimulated luminescence (PSL) detection of irradiated cinnamon and thermoluminescence (TL) detection of the inorganic polymineral fraction separated from this spice, and (ii) the proximate chemical analysis carried out on fat, protein and dietetic fiber contents. The detection limits using the PSL and TL methods were 500 Gy and 10 Gy, respectively, and the fat content was increased significantly with the gamma dose that could be related to the lipid oxidation in the cinnamon.Fil: Marcazzo, Salvador Julian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tandil. Centro de Investigaciones en Física e Ingeniería del Centro de la Provincia de Buenos Aires; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Exactas. Instituto de Fisica Arroyo Seco; ArgentinaFil: Sanchez Barrera, C. E.. Universidad Nacional Autónoma de México. Instituto de Ciencias Nucleares; MéxicoFil: Urbina Zavala, A.. Universidad Nacional Autónoma de México. Instituto de Ciencias Nucleares; MéxicoFil: Cruz Zaragoza, E.. Universidad Nacional Autónoma de México. Instituto de Ciencias Nucleares; MéxicoElsevier2015-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/4586Marcazzo, Salvador Julian; Sanchez Barrera, C. E.; Urbina Zavala, A.; Cruz Zaragoza, E.; Photostimulated luminescence detection and radiation effects on cinnamon (Cinnamomum zeylanicum) spice; Elsevier; Applied Radiation and Isotopes; 104; 6-2015; 29-330969-8043enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0969804315300701info:eu-repo/semantics/altIdentifier/doi/10.1016/j.apradiso.2015.06.025info:eu-repo/semantics/altIdentifier/issn/0969-8043info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:15:37Zoai:ri.conicet.gov.ar:11336/4586instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:15:38.25CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Photostimulated luminescence detection and radiation effects on cinnamon (Cinnamomum zeylanicum) spice
title Photostimulated luminescence detection and radiation effects on cinnamon (Cinnamomum zeylanicum) spice
spellingShingle Photostimulated luminescence detection and radiation effects on cinnamon (Cinnamomum zeylanicum) spice
Marcazzo, Salvador Julian
Thermoluminescence
Photostimulated Luminescence
Cinnamon
Irradiated Food
Gamma Dose
title_short Photostimulated luminescence detection and radiation effects on cinnamon (Cinnamomum zeylanicum) spice
title_full Photostimulated luminescence detection and radiation effects on cinnamon (Cinnamomum zeylanicum) spice
title_fullStr Photostimulated luminescence detection and radiation effects on cinnamon (Cinnamomum zeylanicum) spice
title_full_unstemmed Photostimulated luminescence detection and radiation effects on cinnamon (Cinnamomum zeylanicum) spice
title_sort Photostimulated luminescence detection and radiation effects on cinnamon (Cinnamomum zeylanicum) spice
dc.creator.none.fl_str_mv Marcazzo, Salvador Julian
Sanchez Barrera, C. E.
Urbina Zavala, A.
Cruz Zaragoza, E.
author Marcazzo, Salvador Julian
author_facet Marcazzo, Salvador Julian
Sanchez Barrera, C. E.
Urbina Zavala, A.
Cruz Zaragoza, E.
author_role author
author2 Sanchez Barrera, C. E.
Urbina Zavala, A.
Cruz Zaragoza, E.
author2_role author
author
author
dc.subject.none.fl_str_mv Thermoluminescence
Photostimulated Luminescence
Cinnamon
Irradiated Food
Gamma Dose
topic Thermoluminescence
Photostimulated Luminescence
Cinnamon
Irradiated Food
Gamma Dose
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.3
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The increase of disease borne pathogens in foods has promoted the use of new technologies in order to eliminate these pathogen microorganisms and extend the shelf-life of the foodstuffs. In particular, Cinnamon (Cinnamomum zeylanicum) contains an important number of pathogen microorganisms and it is frequently sterilized by gamma radiation. However, it is important to develop the detection methods for irradiated food in order to keep the dose control and also to analyze the radiation effects in their chemical property. This work reports (i) the photostimulated luminescence (PSL) detection of irradiated cinnamon and thermoluminescence (TL) detection of the inorganic polymineral fraction separated from this spice, and (ii) the proximate chemical analysis carried out on fat, protein and dietetic fiber contents. The detection limits using the PSL and TL methods were 500 Gy and 10 Gy, respectively, and the fat content was increased significantly with the gamma dose that could be related to the lipid oxidation in the cinnamon.
Fil: Marcazzo, Salvador Julian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tandil. Centro de Investigaciones en Física e Ingeniería del Centro de la Provincia de Buenos Aires; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Exactas. Instituto de Fisica Arroyo Seco; Argentina
Fil: Sanchez Barrera, C. E.. Universidad Nacional Autónoma de México. Instituto de Ciencias Nucleares; México
Fil: Urbina Zavala, A.. Universidad Nacional Autónoma de México. Instituto de Ciencias Nucleares; México
Fil: Cruz Zaragoza, E.. Universidad Nacional Autónoma de México. Instituto de Ciencias Nucleares; México
description The increase of disease borne pathogens in foods has promoted the use of new technologies in order to eliminate these pathogen microorganisms and extend the shelf-life of the foodstuffs. In particular, Cinnamon (Cinnamomum zeylanicum) contains an important number of pathogen microorganisms and it is frequently sterilized by gamma radiation. However, it is important to develop the detection methods for irradiated food in order to keep the dose control and also to analyze the radiation effects in their chemical property. This work reports (i) the photostimulated luminescence (PSL) detection of irradiated cinnamon and thermoluminescence (TL) detection of the inorganic polymineral fraction separated from this spice, and (ii) the proximate chemical analysis carried out on fat, protein and dietetic fiber contents. The detection limits using the PSL and TL methods were 500 Gy and 10 Gy, respectively, and the fat content was increased significantly with the gamma dose that could be related to the lipid oxidation in the cinnamon.
publishDate 2015
dc.date.none.fl_str_mv 2015-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/4586
Marcazzo, Salvador Julian; Sanchez Barrera, C. E.; Urbina Zavala, A.; Cruz Zaragoza, E.; Photostimulated luminescence detection and radiation effects on cinnamon (Cinnamomum zeylanicum) spice; Elsevier; Applied Radiation and Isotopes; 104; 6-2015; 29-33
0969-8043
url http://hdl.handle.net/11336/4586
identifier_str_mv Marcazzo, Salvador Julian; Sanchez Barrera, C. E.; Urbina Zavala, A.; Cruz Zaragoza, E.; Photostimulated luminescence detection and radiation effects on cinnamon (Cinnamomum zeylanicum) spice; Elsevier; Applied Radiation and Isotopes; 104; 6-2015; 29-33
0969-8043
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0969804315300701
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.apradiso.2015.06.025
info:eu-repo/semantics/altIdentifier/issn/0969-8043
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.993085

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