Journal of Food Processing & Technology

Application of foodomics for the detection of gamma irradiated food: A case study on dry nuts

6^th Global Summit and Expo on Food & Beverages

August 03-05, 2015 Orlando-FL, USA

Panagiotis Zoumpoulakis

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Gamma-Irradiation is a processing methodology broadly applied to food items. Although irradiated food or individual ingredients must be labeled, many products, packaged or in bulk, are imported without the appropriate labelling. Thus, there is an increasing research interest towards the development of new methods and markers for the detection of irradiated food items. The global lipid profile of macadamia nuts and walnuts has been examined and used as a template for the detection of alterations caused by gamma irradiation. 60Co-irradiation was applied in increasing doses from 0.5 up to 13 kGy using different packaging and storage conditions in order to monitor changes in their lipid profile. Multivariate statistical analyses on the GC?FID, TLC?FID and NMR results managed to differentiate samples according to irradiation doses. Furthermore trends were explored in sample classification according to the storage or the packaging effect. The role of PUFA decrease with the parallel increase of irradiation dose has been signified. Minor lipid components (such as ?-sitosterol, C18:2 n?6, C18:3 and sn1, 2 and sn1, 3 DGs) have shown high discriminant power over the samples. Correlation of storage and packaging effects with dry nuts? freshness has been also achieved.